Fats and Cardiovascular Disease Looking back at your Nutrient Analysis from the Food Tracker, based upon your recommended caloric intake: a. How many grams of fat do you consume daily? b. What percentage of your daily calories comes from fat? c. How many grams of saturated fat do you consume daily? d. How many grams of trans fat do you consume daily? e. How many grams of cholesterol do you consume daily? f. Do your intakes meet recommendations for these nutrients? Calculate how much fat in grams you should consume (range should be between 20-35% of daily calories for total fat and under 10% for saturated fat) and compare to the recommended amounts. g. What foods that you consumed contained the highest level of fat? How many grams of fat were in this food? Describe ways you can decrease/increase fat consumption in your diet. (Be specific such as varying cooking methods, altering ingredients in recipes, altering oils used and/or changing foods/snacks/meats in your diet). Compare the amount of fat and calories in a baked, broiled, or steamed food compared to a fried food. The food composition table in the appendix can be used for this activity. Choose 2 foods that you consumed in your food analysis or 2 foods you regularly consume that arefried and compile a chart/table comparing the total calories, total fat and saturated fat for each food of the healthy version with the friedversion. Discuss the relationship between fat intake and Heart Disease. If you were advising ways to a patient to reduce their risk of CVD, what are recommendations you would give