From: Nutrition education: a questionnaire for assessment and teaching
 | Cardiologists | Internists | Students | discrim coeff |
---|---|---|---|---|
1. A good source of monounsaturated fat | Â | Â | Â | Â |
Butter | 4 | 4 | 8 | 0.39 |
Canola Oil | 43 | 51 | 26 | 0.21 |
Corn Oil | 13 | 16 | 22 | 0.32 |
Flaxseed Oil | 12 | 10 | 25 | 0.32 |
Olive Oil | 82 | 73 | 58 | 0.35 |
Safflower Oil | 24 | 32 | 25 | 0.26 |
Soybean Oil | 18 | 16 | 38 | 0.35 |
don't know | 6 | 6 | 16 | Â |
2. Diet component most likely to raise triglycerides | Â | Â | Â | Â |
Fat | 16 | 47 | 63 | -0.2 |
Carbohydrate | 78 | 47 | 32 | 0.17 |
Protein | 0.8 | 0.6 | 0 | Â |
don't know | 5 | 5 | 2 | Â |
3. Effect of low-fat diet on triglycerides | Â | Â | Â | Â |
Increase | 16 | 4 | 14 | 0.22 |
Decrease | 52 | 73 | 68 | -0.17 |
no change | 26 | 26 | 15 | 0.01 |
don't know | 6 | 4 | 3 | Â |
4. Effect of low-fat diet on HDL-c | Â | Â | Â | Â |
Increase | 11 | 24 | 31 | -0.08 |
Decrease | 30 | 23 | 32 | 0.25 |
no change | 52 | 44 | 23 | -0.18 |
don't know | 7 | 9 | 14 | Â |