Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter.
Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.
Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.
OCR for page 1076
G
Special Analyses for
Dietary Fats
TABLE G-1 Minimum Saturated Fat Intake Using
Nonvegetarian Menusa
Saturated Fat (%)
n -3 (α-linolenic acid) = n -3 (α-linolenic acid) =
0.6% and n-6 1.2% and n-6
Total Fat (%) (linoleic acid) = 5% (linoleic acid) = 10%
20 2.8 2.7
25 3.6 3.2
30 4.3 3.9
35 5.0 4.5
a Ten nonvegetarian menus were created using Nutritionist Five, Version 2.3 (First
Databank, San Bruno, CA). In general, brand products were not used because data for
linoleic and α-linolenic acids were not available for these products. Since canola and
soybean oils are the primary sources of α-linolenic acid in the U.S. diet (Kris-Etherton
PM, Taylor DS, Yu-Poth S, Huth P, Moriarty K, Fishell V, Hargrove RL, Zhao G, Etherton
TD. 2000. Polyunsaturated fatty acids in the food chain in the United States. Am J Clin
Nutr 71:179S–188S), these oils were used when possible. When attempting to keep
saturated fat as low as possible and linoleic and α-linolenic acid at defined levels, rich
sources of monounsaturated fats were incorporated.
1076
OCR for page 1077
1077
A PPENDIX G
TABLE G-2 Minimum Saturated Fat Intake Using Vegetarian
Menus a
Saturated Fat (%)
n -3 (α-linolenic acid) = n -3 (α-linolenic acid) =
0.6% and n-6 1.2% and n-6
Total Fat (%) (linoleic acid) = 5% (linoleic acid) = 10%
20 2.8 2.7
20 2.7 2.6
25 3.6 3.2
30 4.3 3.9
35 4.9 4.5
a Ten nonvegetarian menus were created using Nutritionist Five, Version 2.3 (First
Databank, San Bruno, CA). In general, brand products were not used because data for
linoleic and α-linolenic acids were not available for these products. Since canola and
soybean oils are the primary sources of α-linolenic acid in the U.S. diet (Kris-Etherton
PM, Taylor DS, Yu-Poth S, Huth P, Moriarty K, Fishell V, Hargrove RL, Zhao G, Etherton
TD. 2000. Polyunsaturated fatty acids in the food chain in the United States. Am J Clin
Nutr 71:179S–188S), these oils were used when possible. When attempting to keep
saturated fat as low as possible and linoleic and α-linolenic acid at defined levels, rich
sources of monounsaturated fats were incorporated.
Representative terms from entire chapter:
fat intake
