Replacing saturated and trans fats with

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cholesterol made by the body which helps protect against heart disease). Replacing SATURATED and TRANS FATS with MONOUNSATURATED and POLYUNSATURATED FATS helps to reduce LDL cholesterol and lower the risk for hypertension and heart disease. 9. Refer to the chart on your Calorie and Fat Sources Report ( “Source of Fat” Box ). What TYPE of fat accounted for the HIGHEST percentage of your total fat intake? List the type of fat and percentage. Example: Saturated Fat = 49%. (1 point) Answer: Saturated= 49% 10. List 2 food sources of SATURATED FAT or TRANS FAT from your All Nutrients Spreadsheet (Fat-S (g) and Fat-T (g) Columns ). If you didn’t consume 2 food sources, refer to your textbook for food examples of saturated and trans fats. (2 points) Answer: Spaghetti & Pepperoni Pizza 11. List 2 food sources of MONOUNSATURATED or POLYUNSATURATED FATS from your All Nutrients Spreadsheet (Fat-M (g) and Fat-P (g) Columns ). If you didn’t consume 2 food sources, list up to 2 that you are willing to incorporate into your diet. Refer to your textbook for the definition of mono and polyunsaturated fats and food examples. (2 points) Answer: Ranch Salad Dressing & Snickers Candy Bar 12. What PERCENTAGE of the recommendation did you consume for the following types of fat? (See Actual Intakes vs Recommended Intakes Bar Graph ). Example: Saturated Fat = 52%, Mono = 25%, Poly = 25% . (1 point) Saturated Fat = 109% Monounsaturated Fat = 64% Polyunsaturated Fat = 38% 13. CHOLESTEROL is found in most animal products and can also be made in the body (by the liver). Excessive cholesterol is associated with high blood cholesterol and an increased risk of heart disease. The recommendation for dietary cholesterol is less than 300 milligrams (mg) per day. Refer to your Actual Intakes vs Recommended Intakes Bar Graph . A) How many MILLIGRAMS (mg) of cholesterol did you consume on average per day? B) What PERCENT of the recommendation does this represent? C) Which of your foods
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  • Spring '12
  • Green
  • Nutrition, ldl cholesterol, Trans fat, Omega-3 fatty acid

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