Pyramid Pointers . . .

Selection Tips for Building a Better Diet

The most effective way to moderate the amount of fat and added sugars in your diet is to cut down on "extras"—foods in the sixth food group (fats, oils, and sweets). Also choose lower-fat and lower-sugar foods from the other five food groups often. Here are some tips:

Fats, Oils, and Sweets
Use Sparingly

• Go easy on fats and sugars added to foods in cooking or at the table—such as butter, margarine, gravy, salad dressing, sugar, and jelly.
• Choose fewer foods that are high in sugars—such as candy, sweet desserts, and soft drinks.

Bread, Cereal, Rice, and Pasta Group
6 to 11 Servings

• To get the fiber you need, choose several servings a day of foods made from whole grains.
• Choose foods that are made with a small amount of fat or sugar, such as bread, English muffins, rice, and pasta.
• Go easy on the fat and sugars you add as spreads, seasonings, or toppings.
• When preparing pasta, stuffing, and sauce from packaged mixes, use only half the butter or margarine suggested; if milk or cream is called for, use low-fat milk.

Vegetable Group
3 to 5 Servings

• Different types of vegetables provide different nutrients. Eat a variety.
• Include dark green leafy vegetables and legumes several times a week—they are especially good sources of vitamins and minerals. Legumes also provide protein and can be used in place of meat.
• Go easy on the fat you add to vegetables at the table or during cooking. Added spreads or toppings—such as butter, mayonnaise, and salad dressing—count as fat.
• Use low-fat salad dressing.

Fruit Group
2 to 4 Servings

• Choose fresh fruits, fruit juices, and frozen, canned, or dried fruit. Go easy on fruits canned or frozen in heavy syrups and sweetened fruit juices.
• Eat whole fruits often—they are higher in fiber than fruit juices.
• Count only 100% fruit juice as fruit. Punches, ades, and most fruit drinks contain only a little juice.

Milk, Yogurt, and Cheese Group
2 to 3 Servings

• Choose skim milk and nonfat yogurt often. They are lowest in fat.
• 1 1/2 to 2 ounces of cheese and 8 ounces of yogurt count as a serving from this group because they supply the same amount of calcium as 1 cup of milk.
• Choose "part skim" or low-fat cheeses when available and lower-fat milk desserts, such as ice milk or frozen yogurt. Read labels.

Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group
2 to 3 Servings

• Choose lean meat, poultry without skin, fish, dry beans, and peas often. These are the choices lowest in fat.
• Prepare meats in low-fat ways:

-Trim away all the fat you can see.
-Remove skin from poultry.
-Broil, roast, or boil these foods instead of frying them.

• Nuts and seeds are high in fat, so eat them in moderation.

Source: United States Department of Agriculture and United States Department of Health and Human Services