Читать книгу Practical Carbohydrate Counting - Hope S. Warshaw - Страница 22

• Teach the foods (food groups) that provide fat. Teach that fat comes in some foods, such as meats, cheeses, and other dairy foods, such as ice cream. Fat, such as butter, margarine, mayonnaise, and salad dressing, is also added to foods. Because fat is a concentrated source of calories, its calories add up quickly. Limiting fat is an excellent way to limit calories. Use Table 3-3 to do this.

• Provide the number of fat grams or servings (5 grams of fat equals one serving) that is appropriate for the person and define a serving of fat. Refer to Table 3-1 to determine the appropriate grams or servings of fat for various calorie ranges.

• Encourage people to limit saturated fat intake by:

choosing lower-fat cheeses,

drinking fat-free milk and using fat-free yogurt and other dairy foods,

choosing lean red meats,

eating small servings of red meats,

using more fish than red meat.

• Encourage people to limit their intake of trans fat by limiting partially hydrogenated fat from commercially prepared foods. Note that decreasing sources of saturated fat will aid in decreasing trans fat.