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 2000-2004

Last Editorial Review: 7/14/2005