Answer to Question 1
Dietary Recommendations from the Dietary Guidelines for Americans:
Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free.
Consume less than 10 percent of calories as saturated fat with an ultimate goal of limiting saturated fat intake to less than 7 percent of calories, replacing these calories with those from monounsaturated or polyunsaturated fatty acids.
Limit dietary cholesterol to less than 300 mg per day (and less than 200 mg per day in persons at high risk for heart disease or diabetes).
Keep trans fatty acid consumption as low as possible, especially by limiting foods that contain synthetic sources of trans fats, such as partially hydrogenated oils.
Reduce intake of solid fats (major sources of saturated and trans fatty acids).
Consume two 4-ounce servings of seafood per week as a source of omega-3 fatty acids.
Answer to Question 2
True
Centers for disease control and prevention guidelines
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Describe the Conceptual Forecasting Framework in your own words.