Question

match the food preparation technique to the effect each has on specific nutrients. sautéing boiling deep - frying roasting grilling added fat improves the absorption of antioxidants adds unhealthy trans fats up to 60 percent water - soluble b vitamins may be lost only slight losses of healthy fats in fish up to 1/3 of vitamins and minerals are lost as juices drip down

Explanation:

Sautéing involves cooking in a small amount of fat, which can improve antioxidant absorption. Deep - frying often adds unhealthy trans - fats. Boiling can cause significant loss of water - soluble B vitamins. Grilling of fish has only slight losses of healthy fats. Roasting can lead to loss of up to one - third of vitamins and minerals as juices drip down.

Answer:

added fat improves the absorption of antioxidants → sautéing
adds unhealthy trans fats → deep - frying
up to 60 percent water - soluble B vitamins may be lost → boiling
only slight losses of healthy fats in fish → grilling
up to 1/3 of vitamins and minerals are lost as juices drip down → roasting