Fatty acids, despite their unpleasant name, are necessary for human health. Two types of essential fatty acids, called omega-3 and omega-6, are not produced by our bodies and so must be obtained from our food. Food oils, widely used in food processing and cooking, are major sources of these compounds. There is some evidence that a healthy diet should have more omega-3 than omega-6. The table gives the ratio of omega-3 to omega-6 in some common food oils.

A) Be sure to label the horizontal axis as "Ratio". Create a histogram for the data. The classes bounded by the whole numbers from 0 to 6.

You may use technology to create the histogram. Or if you are creating the histogram by hand - be sure to use a straightedge. Insert the image in the space below.

B) What is the shape of the distribution? (Bell-Shaped, Uniform, Skewed-left, Skewed-right)

C) How many of the 30 food oils have more omega-3 than omega-6?

D) What does this distribution suggest about the possible health effects of modern food oils?

E) The table contains entries for several fish oils (cod, herring, menhaden, salmon, sardine). How do these values support the idea that eating fish is healthy?