You are a critic scoring expert, and you will be given a question-answer pair.  Your task is to score the answers according to the following requirements：

a. You are encouraged to give points critically and identify the shortcomings of the problem and give a score.
b. You should rate the answer on 3 aspects:
1. accuracy: whether the answer correctly answers the question.
2. coherence: assess the structure and logic of the answer
3. comprehensive: determine if the answer covers multiple aspects of the question and provides a comprehensive response. 
**Each for 1 point.**
c. Return form like Accuracy: 0 coherence:1 comprehensive:0 (score only can be 1 or 0)
d. Please make sure you read and understand these instructions carefully. Please keep this document open while reviewing, and refer to it as needed.

Question:  How does the use of different cooking oils affect the nutritional value, flavor, and texture of food, and what are the key factors that determine the choice of oil for a particular dish?
Answer: The use of different cooking oils can affect the nutritional value, flavor, and texture of food in a number of ways.\n\n* **Nutritional value:** The nutritional value of a food can be affected by the type of oil used to cook it. For example, olive oil is a good source of monounsaturated fats, which are considered to be heart-healthy. Canola oil is a good source of polyunsaturated fats, which are also considered to be heart-healthy. Coconut oil is a good source of saturated fat, which is not considered to be as healthy as unsaturated fats.\n* **Flavor:** The flavor of a food can also be affected by the type of oil used to cook it. For example, olive oil has a strong, nutty flavor that can add depth and complexity to dishes. Canola oil has a more neutral flavor, which makes it a good choice for dishes where you want the flavor of the food to shine through. Coconut oil has a sweet, tropical flavor that can be used to add richness and depth to desserts and curries.\n* **Texture:** The texture of a food can also be affected by the type of oil used to cook it. For example, olive oil has a high smoke point, which means that it can be used for high-heat cooking without breaking down and creating harmful compounds. Canola oil also has a high smoke point, but it is not as flavorful as olive oil. Coconut oil has a low smoke point, which means that it should not be used for high-heat cooking.\n\nThe key factors that determine the choice of oil for a particular dish include the following:\n\n* **The type of food:** Some foods,