• Eat low-fat breads, cereals, crackers, rice, and pasta, and starchy vegetables like peas, potatoes, corn, winter squash, and lima beans.
• Avoid baked goods with eggs, such as egg rolls or egg noodles; butter rolls; cheese crackers; croissants; cream sauces for pasta and vegetables; and cream soups.

Meat, poultry, seafood, dried peas, lentils, nuts, and eggs are good sources of protein, the B vitamins, iron, and other vitamins and minerals.

• Eat skinless poultry, very lean beef, lamb, veal, and pork; lentils, legumes, dried beans and peas; egg whites; and wild game.
• Avoid prepared meats such as sausage, frankfurters, and high-fat lunch meats; marbled meats; prime cuts of high fat meats; duck; goose; and organ meats such as kidneys and liver.

Avoid oils and fats. They are high in fat and calories, and people should eat less of all types of fat. Some fats are better choices than others but should still be used in moderate amounts.

• Use liquid vegetable oils such as safflower, soybean, corn, sesame, olive, canola, avocado and cottonseed. Use margarines made from any of these oils in their tub or squeeze form, not their stick form. Salad dressings and mayonnaise should be made with the recommended oils.
• Seeds, nuts, olives, avocados and peanut butter are also acceptable in moderate amounts.
• Avoid butter, lard, bacon, shortening, sour cream, whipping cream, and coconut, palm or palm kernel oil. These contain saturated fats and are not recommended.

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