Food Groups

Meat, Fish, Poultry and Eggs

Label Reading Guidelines:
1. 90% lean or better
-OR-
2. 2 grams fat or less per ounce

Servings:
1 or 2 per day
2 egg yolks or less per week

Serving Size: 2 or 3 ounces

Meat Substitutes:

  1. One or two ounces of a low fat (5 grams or less per ounce) cheese may be substituted for a serving of meat, fish or poultry.
  2. One level tablespoon of freshly ground or natural peanut butter may be substituted for a serving of meat, fish or poultry.
  3. Eight to 10 peanuts, almonds or walnuts may be substituted for a serving of meat, fish or poultry.

Helpful Hints:

  1. Bake, broil, roast, grill, microwave, or poach meat, fish or poultry, ideally on a rack.
  2. Lean beef, pork, lamb, veal, chicken, turkey or fish all have about the same amount of cholesterol. Choose the leanest cut available.
  3. Trim as much edge and center fat as possible before cooking.
  4. Chicken or turkey may be cooked with the skin, but do not eat the skin.
  5. Shellfish is allowed on a cholesterol-lowering diet.
  6. Stir-fry in a non-stick skillet sprayed with vegetable oil spray.
  7. Egg whites and fat-free egg substitutes  are allowed.
  8. Make soup or gravy ahead of time and chill to harden the fat for easy removal.
  9. Cheese with 3 grams of fat or less per ounce is not recommended for use in sauces and casseroles. It will not blend well when cooked.

Food Groups

Meat/Fish/Poultry/Eggs

Dairy Products

Fats/Oils

Fruits/Vegetables

Starches

Special Desserts/Baked Goods

Other Dietary Restrictions

Summary of Limits