Patient was educated on measures to follow for low fat diet  as follows: Pay close attention to food labels. Focus upon choosing foods low in saturated fat and trans fats. Choose low fat (1% or 2% fat) or fat free alternatives on milk and milk products, such as, yogurt and butter milk, versus whole milk, whole fat yogurt, and whole fat butter milk. Choosing skim milk against regular full fat creamer or whole milk can [...]

Patient was educated on measures to reduce unhealthy fat intake as follows: Substituting fish, chicken, and turkey for beef and pork, twice a week, can help cutting down on consumption of unhealthy fat, increasing associated with red meat. Increasing consumption of fish can also promote intake of healthy unsaturated fats. Often, choose to have sea food such as, anchovy, mackerel, salmon, herring, tuna, shrimp, shellfish, and sardines on your diet, as they are rich in [...]

Patient was educated on measures to reduce unhealthy fat intake as follows: Choosing vegetable sources for protein, such as, tofu, beans, chickpeas, lentils, peas, and soybeans over animal meat, twice a week, can help cut down on unhealthy fat consumption. Prepare your meat on removing extra fat, before you cook it. Cutting away all the visible fat from the meat and/or roasting the meat on rack, can help with removing all the unhealthy fat from the meat. Prefer [...]

Patient was educated on measures to reduce unhealthy fat intake as follows: Use herbs and spices, such as, lemon, black pepper, cilantro, cardamom, basil, cloves, cinnamon, cumin, ginger, garlic, mint, parsley, rosemary, and saffron for seasoning and flavoring foods. Avoid or observe moderation with seasonings rich in saturated and unhealthy fats, such as, sauces, butter, and margarine. While using sauce for flavoring your food, try using sauces low in fat content, such as, marinara sauce, [...]

Patient was educated on measures to reduce unhealthy fat intake as follows: Pay close attention to food labels. Focus upon choosing foods low in saturated fat and trans fats. Choose low fat (1% or 2% fat) or fat free alternatives on milk and milk products, such as, yogurt and butter milk, versus whole milk, whole fat yogurt, and whole fat butter milk. Choosing skim milk against regular full fat creamer or whole milk can also [...]