Limiting Intake of Fat, Saturated Fat, and Cholesterol
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 1.     Use fats and oils sparingly in cooking.
 2.     Use small amounts of salad dressings and spreads, (e.g., butter, margarine, mayonnaise).
 3.     Use liquid vegetable oils rather than solid shortenings or lard.
 4.     Choose lean meats, fish, and poultry.
 5.     Trim fat from meat and take skin off poultry.
 6.     Substitute cooked dry beans and peas for meat occasionally.
 7.     Moderate the use of egg yolks and organ meats (e.g., liver).
 8.     Choose skim milk or low-fat milk and fat-free or low-fat yogurt or cheese most of the time.
 9.     Limit use of foods that contain large amounts of saturated fats (e.g., non-dairy creamers, rich baked products, ice cream).
10.    Use foods with labels that indicate low amounts and percentages of fat or saturated fat in each serving.

(From: "Nutrition and Your Health: Dietary Guidelines for Americans", Home and Garden Bulletin No. 232, third edition, U.S. Department of Agriculture, 1990.)

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© Copyright 1999 - Augustine G. DiGiovanna - All rights reserved.
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