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Meats, Fish	Choose lean meats (chicken, turkey, veal, and non-fatty cuts of beef with excess fat trimmed). (One serving =3 oz of cooked meat). Also, fresh or frozen fish and canned fish packed in water. Meats and fish should be broiled (pan or oven) or baked on a rack.
Eggs	Egg whites (use freely). Egg yolks (limit three per week).
Fruit	Eat three servings of fresh fruit per day (1 serving = 1/2 cup). Be sure to have at least one citrus fruit daily. Frozen or canned fruit with no sugar or syrup added may be used.
Vegetables	Most vegetables are not limited (see reverse side). One dark-green (string beans, escarole) or one deep-yellow (squash) vegetable is recommended daily. Vegetables may be boiled, steamed, strained, or braised with polyunsaturated vegetable oil (see below).
Beans	Dried peas or beans (1 serving = 1/2cup) may be used as bread substitute.
Nuts	Pecans, walnuts, and peanuts may be used sparingly. 1 serving = 1 TBS.
Breads/Grains	One roll or one slice of whole-grain or enriched bread may be used or three soda/ crackers or four pieces of melba toast as a substitute. Spaghetti, rice, or noodles (1/2 cup) or 1/2 large ear of corn may be used as a bread substitute. In preparing these foods, do not use butter or shortening; use soft margarine. Also use egg and sugar substitutes.
Cereals	Use 1/2 cup of hot cereal or 3/4 cup of cold cereal per day. Add a sugar substitute if desired.
Milk Products	Use skim milk or skim milk products such as low fat cheeses (farmer's uncreamed cottage, mozzarella, low-fat yogurt, and powdered skim milk.
Fats, Oils	Soft margarine and polyunsaturated vegetable oils derived from safflower, soybean, sunflower, corn or sesame seeds.
Desserts/Snacks	Limit to two servings per day; substitute each serving for a bread/cereal serving; ice milk, water sherbet (1/4 cup); unflavored gelatin or gelatin (1/3 cup); pudding prepared with skim milk (1/2 cup); egg white soufflés, or unbuttered popcorn (11/2 cups)
Beverages	Fresh fruit juices (4oz per day); black coffee, plain or herbal teas, soft drinks with sugar substitutes; club soda, cocoa skim milk, clear broth.
Miscellaneous	You may use the following freely: vinegar, spices, herbs, mustard, soy sauce nonfat bouillon, Worcestershire sauce, flavoring essence.

Meats, Fish	Pork, bacon, sausage, and other pork products; fatty fowl (duck, goose); skin and fat of turkey and chicken; processed meats; deli meats (salami, bologna); frankfurters and fast-food hamburgers (they are loaded with fat); organ meats (kidneys, liver); should be used sparingly.
Eggs	Limit egg yolks to three per week.
Fruits	Coconuts
Vegetables	Avoid avocados and olives. Starchy vegetables (potatoes, corn, lima beans, dried peas, beans) may be used only if substituted for a serving of bread or cereal.
Beans	Commercial baked beans with sugar and/or pork.
Nuts	Avoid nuts. Limit pecans, walnuts, and peanuts to one TBS per day.
Breads/Grains	Any baked goods with shortening and/or sugar. Commercial mixes with dried eggs and whole milk. Avoid sweet rolls, doughnuts, and Danishes.
Milk Products	Whole milk and whole milk packaged goods; cream; ice cream; whole milk puddings, yogurt, or cheeses; nondairy cream substitutes.
Fats, Oils	Butter, saturated fats (olive, peanut, and coconut oil), lard, solid margarine, commercial salad dressing, gravies, bacon drippings, cream sauces.
Desserts/Snacks	Fried snack foods like potato chips; chocolate; candies in general; jams, jellies; syrups; whole milk puddings; ice cream and milk sherbets. Hydrogenated peanut butter.
Beverages	Sugared fruit juices and soft drinks; cocoa made with whole milk and/or sugar. When using alcohol (1oz liquor, 5oz beer, or 2 1/2 oz dry table wine per serving), one serving must be substituted for one bread or cereal serving (limit, two servings of alcohol per day)