Food Group	Description
Meats and Fish	Meats: Choose lean meats              chicken, turkey (white meat only) non-fatty cuts of beef, eye or round beef, top round, sirloin, lean or extra lean ground beef lamb, veal, pork tenderloin). Make sure to trim all visible fat from meat before cooking and remove the skin from the poultry. Fish:    Choose fresh or frozen fish, canned fish packed in water, and shell fish (lobster and             shrimp should be limited to 2 times per week; other shellfish can be eaten 3 times or             more). Meats and fish should be broiled (pan or oven) or baked on a rack. Red meat is okay to eat as long as it is lean. For most people, 6 oz. of poultry, fish or lean meat is plenty.	Cholesterol: Know Your Fat Facts   Top Ten Cholesterol Fighting Foods Cholesterol Cooking Tips
Eggs	Use egg substitutes and egg whites freely. Limit the use of egg yolks to maximum of 4 days per week, including those used in cooking.
Fruits	Eat fresh fruit every day. Be sure to have at least one citrus fruit daily. Frozen or canned fruit with no added sugar or syrup may also be used.
Vegetables	Any fresh, frozen or low-salt canned vegetables without cream or cheese sauce. Eat most vegetables freely (see exceptions below). One dark green (string beans, spinach) or 1 deep yellow (squash) is recommended daily (corn, lima beans, etc., should be eaten sparingly since they are regarded as breads because of their starch content). Cauliflower, broccoli, celery and potatoes skins are recommended for their fiber content. (Fiber is associated with cholesterol reduction). Avocados and olives are high in monounsaturated fats an calories. Eat them sparingly. The healthiest way to prepare vegetables is to steam them, but boiling, straining, and braising with polyunsaturated or monounsaturated oil are other alternatives.
Breads	Use whole grain, whole wheat, rye, pumpernickel or enriched breads. Crackers and Melba toast may also be used as bread substitutes, as may pasta, rice or corn.  Soft tortillas (corn or whole wheat).
Beans	Dried peas or beans may be used as a bread substitute.
Nuts	Nuts are high in fat and calories, although most of the fat is unsaturated and there’s no cholesterol. Because most are unlikely to raise cholesterol, nuts are a good protein alternative to meat. Almonds, walnuts and peanuts , peanut butter (reduced fat) may be used sparingly (1 tablespoon), mainly for caloric reasons.
Cereals	Choose hot or cold cereals (such as oatmeal) that are high in fiber. Stay away from presweetened cereals, granola or muesli or cereals that list sugar as a major ingredient. Read labels.
Dairy Products	Choose skim milk, fat-free or 1% milk. Also, buy low fat cheese (with 3 grams of fat or less per serving) such as farmer’s cheese, part skim milk mozzarella, ricotta or low fat cottage cheese. Use only low fat or non-fat yogurt – some yogurts are very high in grams of fat.
Fats, Oils	Use vegetable oils that are high in polyunsaturated fats (such as  peanut, safflower, sunflower, soybean, corn, and cottonseed Canola, olive oil and non-stick cooking sprays are also very good choices Very small amounts of margarine may be used, but read labels – margarine is hydrogenated and offsets the benefit of using unsaturated oils.
Deserts, Snacks	Limit snacking. Low fat snacks include: ice milk, sherbet, unflavored gelatin or flavored gelatin with a sugar substitute, low fat cookies, angel food cake, pudding made with skim milk, egg-white soufflés, pretzels, or air popped popcorn.
Beverages	Choose fresh fruit juices (approximately 4 oz. per day), black coffee, sparking water, lemonade, plain or herbal teas, sugar-free soft drinks, club soda or seltzer (salt free), or cocoa made with skim milk. Alcohol: Limit 2 servings per day.
Miscellaneous	Use the following freely: vinegar, spices, herbs, non fat bouillon and mustard.