Diet: Low Fat Diets (cont.)
When preparing foods:
- Trim all visible fat and remove the skin from poultry.
- Refrigerate soups, gravies and stews, and remove the
hardened fat before eating.
- Bake, broil or grill meats on a rack that allows fat
to drip from the meat. Avoid frying foods.
- Sprinkle lemon juice and herbs/spices on cooked
vegetables instead of using cheese, butter or cream-based sauces.
- Try plain, nonfat or low-fat yogurt and chives on baked potatoes
rather than sour cream. Reduced-fat sour cream still contains fat,
so you must limit the amount you use.
When dining out:
- Choose simply-prepared foods such as broiled, roasted
or baked fish or chicken. Avoid fried or sauteed foods, casseroles, and foods
with heavy sauces and gravies.
- Request that your food be cooked without added butter,
margarine, gravy or sauces.
- Request salad with low-fat dressing on the side.
- Select fruit, angel food cake, nonfat frozen yogurt, sherbet or
sorbet for dessert instead of ice cream, cake or pie.
Reviewed by the Department of Nutrition Therapy at The Cleveland Clinic.
Edited by Charlotte Grayson, MD
, WebMD, August 2004.
Portions of this page © The Cleveland Clinic
Last Editorial Review: 7/14/2005