![SOLVED: Part B: Consider this table as your own Fat Intake in a lunch meal 4 able[[Food Item, able[[Total],[Fat],[(grams)]], able[[Saturated],[Fat],[(grams)]], able[[Polyunsaturated],[Fat (grams)]]],[ able[[100g chicken tenders, fast],[food]],13.95 ... SOLVED: Part B: Consider this table as your own Fat Intake in a lunch meal 4 able[[Food Item, able[[Total],[Fat],[(grams)]], able[[Saturated],[Fat],[(grams)]], able[[Polyunsaturated],[Fat (grams)]]],[ able[[100g chicken tenders, fast],[food]],13.95 ...](https://cdn.numerade.com/ask_images/d0ced134fef8434288b4afba80f5af0b.jpg)
SOLVED: Part B: Consider this table as your own Fat Intake in a lunch meal 4 able[[Food Item, able[[Total],[Fat],[(grams)]], able[[Saturated],[Fat],[(grams)]], able[[Polyunsaturated],[Fat (grams)]]],[ able[[100g chicken tenders, fast],[food]],13.95 ...
![Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil](http://pubs.sciepub.com/jfnr/2/12/8/image/tab2.png)
Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil
![Table 1 from Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease: A Prospective Cohort Study. | Semantic Scholar Table 1 from Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease: A Prospective Cohort Study. | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/ec793fb1de4c6788e868bc5fedadc215834b9cda/4-Table1-1.png)
Table 1 from Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease: A Prospective Cohort Study. | Semantic Scholar
![Frontiers | Modeling the Impact of Fat Flexibility With Dairy Food Servings in the 2015–2020 Dietary Guidelines for Americans Healthy U.S.-Style Eating Pattern Frontiers | Modeling the Impact of Fat Flexibility With Dairy Food Servings in the 2015–2020 Dietary Guidelines for Americans Healthy U.S.-Style Eating Pattern](https://www.frontiersin.org/files/MyHome%20Article%20Library/595880/595880_Thumb_400.jpg)
Frontiers | Modeling the Impact of Fat Flexibility With Dairy Food Servings in the 2015–2020 Dietary Guidelines for Americans Healthy U.S.-Style Eating Pattern
![Summary Tables, Dietary Reference Intakes | Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids | The National Academies Press Summary Tables, Dietary Reference Intakes | Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids | The National Academies Press](https://nap.nationalacademies.org/books/10490/gif/1320.gif)