Cholesterol Teaching 70

Instructed in foods high in cholesterol such as organ meats, red meats, fatty poultry, shrimp, bacon, cold cuts, hot dogs, saturated fats (found in animal fats and coconut oil), palm kernel, cocoa butter, hydrogenated fats, chocolate, margarine, nondairy substitutes, whole milk, egg yolks, fried foods and others.

Cholesterol Teaching 71

Instructed in foods low in cholesterol such as fish, low fat diary products, fruits and vegetables, grains, herbs and spices, lean meats, lean poultry, egg substitutes, polyunsaturated oils and others.

General information Teaching 94

Instructed in that not one food is perfect. However, a wide variety of foods from each group assures the desirable intake of nutrients. A well-balanced diet is essential for good health.

Teaching 127

Instructed in the importance of restricting sodium intake. Advised to use salt substitutes (if permitted by MD) by seasoning food with condiments such as lemon, parsley, cinnamon, etc.

Teaching 131

Instructed in foods low in cholesterol such as fish, fruits, vegetables, egg substitutes, poultry, lean meats, grains, etc.