Instructional coordinators need to clearly explain changes in the curriculum and teaching standards to teachers, principals, and school staff. Decisionmaking skills. Instructional coordinators must be able to make sound decisions when recommending changes to curriculums, teaching methods, and textbooks.
Cooking. In cooking, shortening can be substituted for vegetable oil in a 1-to-1 ratio. Shortening is better as a substitute for vegetable oil than butter for frying, as shortening has a very high smoke point. Butter tends to burn too quickly.
Limit use of solid fats, such as butter, hard margarines, lard, and partially hydrogenated shortenings. Use vegetable oils as a substitute. Choose fat-free or low-fat dairy products, cooked dry beans and peas, fish, and lean meats and poultry. Eat plenty of grain products, vegetables, and fruits daily.