Actions to Lower Your Fat
Here are some actions to get you started and keep you going. Try two or three actions now and try more later.
• Use reduced-fat or nonfat salad dressings.
• Use nonfat or lower fat spreads, such as jelly or jam, fruit spread, apple butter, nonfat or reduced-calorie mayonnaise, nonfat margarine, or mustard.
• Use high-fat foods only sometimes; choose more low-fat and nonfat foods.
• To top baked potatoes, use plain nonfat or low-fat yogurt, nonfat or reduced-fat sour cream, nonfat or low-fat cottage cheese, nonfat margarine, nonfat hard cheese, salsa or vinegar.
• Use a little lemon juice, dried herbs, thinly sliced green onions, or a little salsa as a nonfat topping for vegetables or salads.
• Use small amounts of high-fat toppings. For example, use only 1 tsp butter or mayonnaise; 1 tbsp sour cream; 1 tbsp regular salad dressing.
• Switch to 1 percent or skim milk and other nonfat or lower fat dairy products (low-fat or nonfat yogurt, nonfat or reduced-fat sour cream).
• Cut back on cheese by using small (1 oz) amounts on sandwiches and in cooking or use lower fat and fat-free cheeses (part-skim mozzarella, 1 percent cottage cheese, or nonfat hard cheese).
• Try small amounts of these low-fat treats: fig bars, vanilla wafers, ginger snaps, angel food cake, jelly beans,, gum drops, hard candy, puddings made with low-fat (1 percent) skim milk, nonfat frozen yogurt with a fruit topping, or fruit popsicles. Try pretzels or popcorn without butter or oil for an unsweetened treat
• Save french fries and other fried foods for special occasions; have a small serving; share with a friend.
• Save high-fat desserts (ice cream, pastries) for special occasions; have small amounts; share a serving with a friend.
• Choose small portions of lean meat, fish, and poultry; use low-fat cooking methods (baking, poaching, broiling); trim off all fat from meat and remove skin from poultry
• Choose lower fat luncheon meats, such as sliced turkey or chicken breast, lean ham, lean sliced beef
• Use reduced-fat or nonfat salad dressings.
• Use nonfat or lower fat spreads, such as jelly or jam, fruit spread, apple butter, nonfat or reduced-calorie mayonnaise, nonfat margarine, or mustard.
• Use high-fat foods only sometimes; choose more low-fat and nonfat foods.
• To top baked potatoes, use plain nonfat or low-fat yogurt, nonfat or reduced-fat sour cream, nonfat or low-fat cottage cheese, nonfat margarine, nonfat hard cheese, salsa or vinegar.
• Use a little lemon juice, dried herbs, thinly sliced green onions, or a little salsa as a nonfat topping for vegetables or salads.
• Use small amounts of high-fat toppings. For example, use only 1 tsp butter or mayonnaise; 1 tbsp sour cream; 1 tbsp regular salad dressing.
• Switch to 1 percent or skim milk and other nonfat or lower fat dairy products (low-fat or nonfat yogurt, nonfat or reduced-fat sour cream).
• Cut back on cheese by using small (1 oz) amounts on sandwiches and in cooking or use lower fat and fat-free cheeses (part-skim mozzarella, 1 percent cottage cheese, or nonfat hard cheese).
• Try small amounts of these low-fat treats: fig bars, vanilla wafers, ginger snaps, angel food cake, jelly beans,, gum drops, hard candy, puddings made with low-fat (1 percent) skim milk, nonfat frozen yogurt with a fruit topping, or fruit popsicles. Try pretzels or popcorn without butter or oil for an unsweetened treat
• Save french fries and other fried foods for special occasions; have a small serving; share with a friend.
• Save high-fat desserts (ice cream, pastries) for special occasions; have small amounts; share a serving with a friend.
• Choose small portions of lean meat, fish, and poultry; use low-fat cooking methods (baking, poaching, broiling); trim off all fat from meat and remove skin from poultry
• Choose lower fat luncheon meats, such as sliced turkey or chicken breast, lean ham, lean sliced beef
<< Home