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Compare the impact of saturated polyunsaturated and

1. Discuss how a registered dietitian/nutritionist might use the Dietary Reference Intakes to perform diet counseling for an individual.

2. Describe what you know about current food safety issues in the news and how those are being addressed by food safety regulators in the United States.

3. Compare the impact of saturated, polyunsaturated, and monounsaturated fat on health.

4. Contrast the characteristics of fat-soluble and water-soluble vitamins.

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Biology: Compare the impact of saturated polyunsaturated and

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