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FON241LL_Lesson_6_Lab.docx
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Lesson6Instructions.docx
In this Lab, you will be using the Combination Report that you created in your Lesson 2 Lab for total fat and types of fatty acids to see if you meet dietary recommendations. You'll also be answering questions about the dietary fat recommendations and health effects of different fatty acids.
Response to each question must:
· contain well-developed sentences, correct spelling, and proper grammar
· demonstrate your achievement of those objectives for the lesson in your response
· include data, facts, key terminology, specific examples, and direct quotations from the textbook, Lesson and other resources to support your main point.
· include appropriate citation and a resource list for all sources used.
Cite all sources of information, including your textbook, using last name and page numbers in parenthesis in the text; for example: (Author(s) last name, year, p. ###). Provide a resource list at the conclusion of the assignment formatted as in this example: Author(s)’ last name, first initial(s). (year). Title in italics. Location of publisher: Publisher or retrieval information.
FON241LL_Lesson_6_Lab.docx
FON241LL
Lesson 6 Lab
Diet Analysis & Health Assessment
1. What is your average percentage of total kcalories from fat? (See Macronutrient Ranges Bar) (5 pts)
2. Dietary recommendations state that total fat intake should be within the range of 20-35% of total kcalories. Was your intake within the recommended range? (5 pts)
3. How many grams of fat did you consume daily on average? (See Intakes vs Goals Report) (5 pts)
4. On average, what percentage of your personal fat DRI did you consume? (Calculate the average of the high and low goals. Show your calculations.) (5 pts)
5. List one food from each day that you could limit to reduce your total fat intake. (5 pts)
6. What percentage of total kcalories came from saturated fat? How does this compare to recommendations for saturated fat? (See Fat Breakdown Report) (5 pts)
7. List one food from each day that you could limit to reduce your saturated fat intake. (5 pts)
8. Dietary recommendations state that about 10% of total kcalories come from monounsaturated fat. What percentage of your total kcalories came from monounsaturated fat? Provide two examples of rich sources that you consumed or that you could add to your diet. (See Fat Breakdown Report) (10 pts)
9. Dietary recommendations state that about 10% of total kcalories come from polyunsaturated fat. What percentage of your total kcalories came from polyunsaturated fat? Provide two examples of rich sources that you consumed or that you could add to your diet. (See Fat Breakdown Report) (10 pts)
10. Which fatty acids are essential? List four foods that you consumed during the days you recorded that contain these fatty acids. (10 pts)
11. What are dietary guidelines for cholesterol intake? Did you meet this goal? List one food from each day that you could limit to reduce your cholesterol intake. (10 pts)
12. List three ways in which a diet high in total and saturated fat can affect health and explain how these fats affect risk for the conditions you’ve listed. (15 pts)
