A) Assess Anthropometrics🟢
B) Assess Dietary Intake🟢
C) Assess Clinical Chemistries 🟢
D) Look at the pediatric patient to diagnose mitochondrial and inflammatory disease 🚫
Melting breaks down fats and proteins to release umami + aroma/flavour compounds. The gooey texture spreads to the tastebuds better + the Maillard reaction creates that toasty flavour.