Which of the Following Key Points Would an Allied Health

Which of the following key points would an allied health professional want to share when discussing nutrition with their clients? Select all that apply.

A) Choose liquid over solid fat whenever possible.
B) Remember when evaluating fats that all fats fall into either polyunsaturated, monounsaturated, or saturated fat categories, which makes choosing foods easier.
C) Consume no more than 10% of daily calories from saturated fats.
D) Calorie balance should be accomplished by eating high-quality foods from a variety of different sources.
E) Refined carbohydrates are an excellent source of high-quality food choices.