NutriTools: Build A Salad: Assessing Amounts and Types of Fats in Foods: Essenti

Question

NutriTools: Build A Salad: Assessing Amounts and Types of Fats in Foods: Essentials 3014 > Drag the appropriate items to their respective bins View Available Hint(s) Reset Help Monounsaturated trans steak shortening cano a oil sunflower sceds coconut cilcheese olive oil oorn ol almonds Submit X Incorrect; Try Again; 3 attempts remaining You sorted 3 cut of 9 items incorectly. Shortening is solid at room temperature because of modifications to the fat made by food processors. These modifications often lead to changes in the cis formation of double bonds of unsaturated fats. See Hint C4

Explanation / Answer

Saturated:

Steak:

Contains more saturated fats

Cheese:

Fat 33.8 g

Saturated: 19.37g

Monounsaturated: 8.43 g

Polyunsaturated: 1.43 g

Coconut oil:

14 g of fat

12 g is saturated

1 g is monounsaturated

0.5 g is polyunsaturated

Trans: 1.18 g

Monounsaturated

Almonds:

Serving size: 1 ounce (28 g)

Total Fat 15g

More unsaturated fat

Monounsaturated: 9 g

Olive oil:

According to the USDA, One tablespoon of olive oil (14g) contains:

Total Fat          14 g

Saturated Fat 2.2 g

Polyunsaturated Fat    1.8 g

Monounsaturated Fat 10 g

Canola oil:

64.1% monounsaturated fat

Sunflower seeds:

Per 100 grams

Total Fat 51 g

Saturated fat 4.5 g     

Polyunsaturated fat 23 g        

Monounsaturated fat 19 g     

Corn oil:

Polyunsaturated 54.7

Trans:

Shortening

Shortening is higher in total fat.

Contains more trans fat which in turn increases LDL and HDL

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