The nurse is reviewing with a client with high cholesterol the difference between saturated and unsaturated fatty acids. The nurse includes a discussion of cholesterol, LDL, and HDL
What should the nurse include about saturated fatty acids in a discussion with the client? A) Solid at room temperature
B) Susceptible to rancidity when exposed to light and oxygen
C) Poultry and freshwater fish are high in saturated fatty acids
D) Safflower, sunflower, and corn oils are high in polysaturated fats
A
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Saturated fats are solid at room temperature. Unsaturated fats tend to be soft or liquid at room temperature and are susceptible to rancidity when exposed to light and oxygen over a long period. Poultry, freshwater fish, and all plant oils (except coconut, palm, and palm kernel oils) are high in unsaturated fat. Olive, canola, and peanut oils are high in monounsaturated fats. Safflower, sunflower, soybean, and corn oils are rich sources of polyunsaturated fats.
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