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:  Here are the key points regarding cooking oils:\n\nNutritional value:\n• Different oils have different fatty acid profiles and nutrient contents. For example, olive oil is higher in monounsaturated fat while corn oil has more polyunsaturated fat.\n• Oil high in polyunsaturated fat, like vegetable and corn oils, are generally more susceptible to oxidative rancidity and lose their nutritional value more quickly upon heating.\n\nFlavor:\n• The type of oil used can impact the flavor of food, with some oils imparting a more subtle flavor while others have a stronger presence.\n• Oils like olive oil, sesame oil, and butter have a distinctive flavor that can enhance the taste of certain dishes.\n\nTexture: \n• Oils with a higher smoke point, like vegetable, peanut and grapeseed oils, are better for high-heat cooking methods that require the oil to remain stable at higher temperatures.  \n• Oils with a lower smoke point, like olive and nut oils, are better for light sautéing and adding at the end of cooking.\n\nKey factors in choosing oil:\n• Smoke point - how hot the oil can heat before breaking down and changing flavor\n• Flavor - how the oil's flavor will complement the other ingredients  \n• Cost - some oils are more expensive\n• Health factors - some oils are considered healthier based on fatty acid composition\n\nIn summary, the type of oil you choose depends on the cooking method, flavors in the dish, health considerations and budget. Different oils have unique properties that can enhance or change the nutritional