Search Back to top Filter ResultsLocationCampus Bookshelves (1)ClassificationArticle typeBook or UnitChapterSection or PageN/AN/AAuthorOpenStaxRuth LawsonBrian LindshieldUniversity of Hawai’i at MānoaJoan WagnerSanja Hinić-FrlogScott Flynn, Jonathan Howard, Lisa Jellum, and Althea MoserKerry BrandisSusan E. LoweyGarrett Rieck & Justin LundinWilliam JuRoberta Hall, Kenneth Beals, Holm Neumann, Georg Neumann, & Gwyn MaddenKelly FalconeJennifer Lapum, Oona St-Amant, Michelle Hughes, Andy Tan, Arina Bogdan, Frances Dimaranan, Rachel Frantzke, and Nada SavicevicJennifer L. Lapum, Margaret Verkuyl, Wendy Garcia, Oona St-Amant, Andy TanT.V. Pleteneva, M.A. Morozova, E.V. Uspenskaya, and M.A. KhatchaturyanErnstmeyer & ChristmanPearline OkumakpeyiSherri Melrose, Debra Dusome, John Simpson, Cheryl Crocker, & Elizabeth AthensRenee J. LeClairAndrew BinksSheryl ShookDraper, Revilla, & TitchenalMarit L. 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GibsonKari ChristensonCover PageyesTOC OnlyCompile but don't publishLicensePublic DomainCC BYCC BY-SACC BY-NC-SACC BY-NDCC BY-NC-NDGNU GPLAll Rights ReservedCC BY-NCGNU FDLShow TOCyesnoTranscludedyesOER program or PublisherCollege of the Canyons - Zero Textbook Cost ProgramASCCC OERI ProgramCK-12OpenStaxGALILEOOpenSUNYMIT OpenCourseWareVirginia Tech Libraries' Open Education InitiativeThe Publisher Who Must Not Be NamedWAC ClearinghouseBC CampusLumenOpen OregonOpenStax CNXPDXOpenOpenRNEvergreen Valley CollegeeCampusOntarioStudent AnalyticsyesAutonumber Section Headingstitle with space delimiterstitle with colon delimiterstitle with dash delimitersPrint CSSDefaultDenseVirginia TechScreen CSSDefaultVirginia TechCosmologyWeb OnlyLicense Version1.02.02.53.04.0Include attachmentsContent TypeDocumentImageOther Searching inAll resultsAbout 1 results5.4: Lipid/Fat Recommendationshttps://med.libretexts.org/Courses/Metropolitan_State_University_of_Denver/Introduction_to_Nutrition_(Diker)/05%3A_Lipids/5.4%3A_Lipid_Fat_Recommendationsnuts (almonds, cashews, pecans, peanuts, and walnuts) and nut products, avocados, extra virgin olive oil, sesame oil, high oleic safflower oil, sunflower oil, and canola oil nuts (walnuts, hazelnuts, ...nuts (almonds, cashews, pecans, peanuts, and walnuts) and nut products, avocados, extra virgin olive oil, sesame oil, high oleic safflower oil, sunflower oil, and canola oil nuts (walnuts, hazelnuts, pecans, almonds, and peanuts), soybean oil, corn oil, safflower oil, flaxseed oil, canola oil, and fish (trout, herring, and salmon)MoreShow more results
