low fat/ low cholesterol diet

Question 1

purpose

Answer 1

To reduce the fat content of the meals provided.

Question 2

indication

Answer 2

• Hyper-lipidemia
• Hypertension
• Heart disease
• Weight loss
• Diseases of the liver, pancreas, gallbladder and biliary tract
• Severe nausea or fat intolerance

Question 3

notes for implementation

Answer 3

reduced fat content
windy vegetables to be excluded
fat should be at least 25 to 30% of TE

Question 4

CHARACTERISTICS OF THE DIET

Answer 4

consists of all varity of foods from all food groups
visible fat should be removed
excludes all fried foods
avoid usage of salt and spices
includes high fibre foods
includes 5 fruits

Question 5

preparation guidelines

Answer 5

avoid greasy or fried foods
use fat free products
use small amounts of low fat margarine
use polyunsatuarated fats instead
do not add salt
avoid high fat processed food like salami