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    The document provides responses to questions about dietary fat. It states the Acceptable Macronutrient Distribution Range (AMDR) for fat is 20-35%. It describes a perception of fat as generally unhealthy but notes this has changed upon learning about good fats that can benefit health. A meal plan example is given for a patient aiming to adopt a heart-healthy diet by reducing unhealthy fats and emphasizing polyunsaturated and monounsaturated fats instead.

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    The document provides responses to questions about dietary fat. It states the Acceptable Macronutrient Distribution Range (AMDR) for fat is 20-35%. It describes a perception of fat as generally unhealthy but notes this has changed upon learning about good fats that can benefit health. A meal plan example is given for a patient aiming to adopt a heart-healthy diet by reducing unhealthy fats and emphasizing polyunsaturated and monounsaturated fats instead.

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    © All Rights Reserved
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    58 views2 pages

    Docx

    Uploaded by

    Nbi
    The document provides responses to questions about dietary fat. It states the Acceptable Macronutrient Distribution Range (AMDR) for fat is 20-35%. It describes a perception of fat as generally unhealthy but notes this has changed upon learning about good fats that can benefit health. A meal plan example is given for a patient aiming to adopt a heart-healthy diet by reducing unhealthy fats and emphasizing polyunsaturated and monounsaturated fats instead.

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    of 2

    Respond to the following questions in complete sentences and paragraphs.

    This section should be at


    least 200 words.

     What is the AMDR for fat in the diet?


    The AMDR for fat is 20 to 35 percent.

     What was your perception of dietary fat before reading this week’s resources?
    Before I read this week’s resources, I just thought that you weren’t supposed to eat a lot of dietary
    fat because it was bad for you. I also thought that the lower the dietary fat on the nutrition label
    was better it was for your health. Even though I thought you were supposed to eat foods with
    lower fat, I never really paid it any attention and would eat whatever and however much of it.

     How has your perception changed?


    My perception has changed a lot. I now know that there is good and bad fat in foods. I also
    learned that monounsaturated fats help with blood levels. Polyunsaturated fats lower LDL and
    raises HDL which reduces a person’s chance of getting heart disease. Knowing all of this lets me
    know what I should be looking for in foods and how they could help my health instead of thinking
    everything is bad.

    References:

    Zimmerman, M. & Snow, B. (2012). An Introduction to Nutrition. Retrieved from September 18, 2016, from
    https://umuc.equella.ecollege.com/file/eb5a3954-9f2e-4f56-869e-
    0842450fbd75/1/AnIntroductionToNutrition.pdf
    Below is a sample one-day menu for Mrs. Smith. Her doctor just told her she is at risk for developing
    heart disease since her cholesterol is a little high. The doctor has asked her to meet with a registered
    dietitian to learn more about heart-healthy fats to include and which unhealthy fats to avoid. She hopes to
    meet with a dietitian next week, but in the meantime, she needs help making these changes.

    List five suggestions for Mrs. Smith’s diet. Provide only changes that address the goals with her meal
    planning as mentioned above. Tell her which food she should omit and with what you would replace it.
    You may also change portion sizes. Highlight (yellow only please) or bold the item you are changing and
    then write the change next to that. You may make more than five changes, but if you do, you will only
    receive full credit when all changes correctly match the assigned directions.

    Breakfast
    8 oz. whole milk
    8 oz. orange juice
    2 fried eggs (fried in butter) (replace with egg whites cooked in vegetable oil)
    2 slices sourdough toast with 1 tablespoon butter
    Snack
    1/2 peanut butter and jelly sandwich: 1 slice white bread (replace with 1 slice of whole wheat bread),
    1 tablespoon Skippy peanut butter, 1 tablespoon grape jelly
    Lunch
    8 oz. cream of tomato soup
    1 oz. potato chips (replace with 1/2 cup of cashews)
    1 sandwich: 2 oz. turkey, 1 oz. salami, 2 slices white bread (replace with 2 slices of whole wheat
    bread) , 1 tablespoon mayonnaise
    8 oz. grape juice
    Snack
    6 oz. fruited yogurt, sweetened, (replace with fruited yogurt, unsweetened) whole milk
    Dinner
    5 oz. dark meat chicken, fried (replace with grilled chicken)
    1 medium baked potato with 1 tablespoon butter, 1 tablespoon sour cream, and 1 tablespoon bacon,

    This study source was downloaded by 100000859526549 from CourseHero.com on 01-03-2023 05:41:26 GMT -06:00

    https://www.coursehero.com/file/16165730/Meal-Planning-Lipids/
    chopped
    1/2 cup cooked broccoli with 1 tablespoon butter (replace with 1 tablespoon of vegetable oil)
    8 oz. cola (replace with water)
    4 oz. whole milk
    Snack
    1/2 cup chocolate ice cream (replace with ½ cup of strawberries)

    This study source was downloaded by 100000859526549 from CourseHero.com on 01-03-2023 05:41:26 GMT -06:00

    https://www.coursehero.com/file/16165730/Meal-Planning-Lipids/
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