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    Low Cholesterol Diet

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    MOPH

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    Low Cholesterol Diet

    Uploaded by

    MOPH
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    2 views2 pages

    Low Cholesterol Diet

    Uploaded by

    MOPH

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Misamis Occidental Provincial Hospital

    Dietary Department

    LOW CHOLESTEROL DIET


    This diet regulates both the amount and types of dietary cholesterol and fat. It is planned to
    provide 15 – 25% of the total calories for fat. Dietary cholesterol is kept at less than 300mg/day.
    The primary aim of this diet is to reduce blood levels of cholesterol. Attention must be given to
    selection and preparation of foods containing fats, meats, dairy products, baked foods and table
    spreads.

    Foods Allowed
     Vegetables All prepared without fat or with allowed fats
    only
     Fruit All. When using avocado adjust fat allowance
     Milk Skimmed or non-fat milk
     Rice or substitute All cereals, root crops and tubers; pan de sal,
    noodles except those under avoided
     Meat, fish, egg or substitute Use often: lean fish (fresh or frozen or canned
    in water), chicken without skin and fat
    Use occasionally: very lean, well trimmed cuts
    of beef, veal, pork, crab meat, shrimp without
    head

    Eggs, whole
     Fat In prescribed amounts: corn, soybean, olive,
    sesame, peanut and cotton seed oils, coconut
    oil, in amount to yield a P/S ratio of 1:1,
    peanuts.
     Beverage Coffee (not more than 5 cups black) tea,
    carbonated beverages.
     Soup Soups made with skim milk, fat-free broths
    made from meat or chicken stock or
    concentrates.
     Miscellaneous Non-dairy cream substitutes, seasonings and
    spices in moderation; sauce made with allowed
    fats and skim milk, vinegar, pickles, mustard,
    catsup, banana sauce
    Foods Avoided
     Vegetables Buttered, creamed, fried in restricted fats, or
    cooked with fatty meat.
     Fruit None
     Milk All others
     Rice or substitute Croissants, muffins, crackers, biscuits, waffles,
    pancakes, rolls made with whole eggs, butter,
    margarine or fat of unknown composition,
    mami, miqui.
     Meat, fish or substitute Fatty meats, fish roe and caviar, internal
    organs; sausages, cold cuts; canned or frozen
    meats, fatty poultry with skin, tripe,, sweet
    breads, lobster, crab roe(aligui), shrimp head,
    oyster, clams.

    Eggs in excess of allowance.

    Whole Milk Cheese.


     Fat Butter, coconut meat
     Beverages
     Soup
     Miscellaneous

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