Lipid case study Jane went to see her medical provider to discuss the results of recent lab work: Chol: 250 mg/dl LDL: 160 mg/dl HDL: 65 mg/dl Trig: 120 mg/dl Her food recall is: Bkf: 3 eggs Din: chicken sautéed in olive oil 3 slices white toast 2 cups green salad 1 Tbsp. butter 1 cup corn oil ranch dressing 16 oz. OJ 1 small dinner roll 1 Tbsp. canola margarine Lun: sandwich: 1/2 c canned salmon 12 oz. whole milk 1 Tbsp. soybean oil mayonnaise 1 slice cheddar cheese 1 whole pita bread 1 large chocolate chip cookie Snack: 1 cup ice cream 1 oz. potato chips 12 c peanuts 12 oz. coke 1. Evaluate Jane's lab results. Name foods in Jane's food recall that contain high amounts of: 2. Essential fatty acids: 3. Saturated fat: 4. Monounsaturated fat: s. Polyunsaturated fat: 6. Trans fat: 7. Jane is at risk for what disease? Why? 8. What types of dietary fats should Jane decrease her intake of? 9. Provide lower fat food suggestions for Jane. 10. Jane was advised to eat more fiber. Why? 11. If she consumes 2200 kcals and 80 grams of fat, what is % of kcals from fat? Is this within the AMDR for fat?