100% 90% 10 80% 70% 34 14 60% 54 51 50% 92 81 61 36 62 40% 18 69 30% 78 20% 27 15 10% 39 48 13 0% 19 24 25 20 13 Peanut Oil Soybean Oil * Olive Oil Coconut Oil Palm Oil Sunflower Oil Saflower Oil Canola Oil Palm Kernal Oil Cottonseed Oil Re KEY 45. Corn Oil
100% 90% 10 80% 70% 34 14 60% 54 51 50% 92 81 61 36 62 40% 18 69 30% 78 20% 27 15 10% 39 48 13 0% 19 24 25 20 13 Peanut Oil Soybean Oil * Olive Oil Coconut Oil Palm Oil Sunflower Oil Saflower Oil Canola Oil Palm Kernal Oil Cottonseed Oil Re KEY 45. Corn Oil
Chapter15: Antibiotic Agents
Section: Chapter Questions
Problem 14RQ
Related questions
Question
Transcribed Image Text:Question 44 is based on the following chart.
100%
90%
6
Questic
80%
70%
60%
50%
40%
30%
20%
10%
0%
Palm Kernal Oil
o ho
Saflower Oil
Canola Oil
Coconut Oil
Palm Oil
Peanut Oil
* Olive Oil
Cottonseed Oil
Rep
Soybean Oil
KEY
20 GPolyunsaturated Fat
45. S
banivoanoo to Monounsaturated
Vigua 1atsw s'rinSource: American Medical Association
9Saturated Fat
f
44. Roy's doctor recommended that he watch
his blood cholesterol level because his of
ete
reading of over 200 milligrams per
deciliter
(mg/dl).
cholesterol was not excessively high, his
doctor advised him to improve his eating
and exercise habits because of a genetic
disposition to heart disease. Which of the
oils below would be the best choice for
Although
Roy's
Roy if he wanted to reduce his intake of
saturated fats?
A. coconut oil
B. canola oil
C. peanut oil
D. soybean oil
E. palm oil
Corn Oil
Sunflower Oil
Expert Solution
Step 1
Roy has a cholesterol level of 200 mg/dl. This level should be less than 200 or 200 mg/dl. Roy is on borderline level of cholesterol. If he is not taking precautions related to food, the level of cholesterol increases and leads to heart disease.
The cholesterol of waxy substance present in the body is useful for building healthy cells, but the level of cholesterol leads to plaque formation in arteries, which leads to Vario's heart disease. The source of cholesterol is oily food. Three types of saturated fats are present in oil: polysaturated, saturated, monosaturated fats, etc.
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