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Reduce Fat and Cholesterol when Dining Out  
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Tags: Reduce Fat, Reduce Cholesterol, Dinning Out

According to the The Ohio State University Medical Center a little planning can save you many unwanted calories from fat.

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  • The key word is portion control and enjoy a small amount of a high fat food.
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  • Determine before you go into a restaurant what kinds of foods you will choose from the menu.
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  • Ask for margarine on the side, then add only a small amount. Do not use butter.
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  • Remember that pesto and oil based sauces, although lower in cholesterol, are still significant sources of fat.
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  • Avoid noodles, which are usually make with egg yolks.
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  • Plain, steamed white or brown rice is low in fat and sodium.
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  • Oil and vinegar based dressings are usually lower in fat than creamy dressings.
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  • Inquire if there are any fat-free or reduced fat dressings available.
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  • A good strategy is to dip your fork into the dressing before preparing each bite of salad.
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  • Pizza can be an occasional treat. Choose a thin crust, instead of thick or pan style.
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  • Do not be influenced by what everyone around you is eating. Plan to enjoy the food and having a relaxing time.
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  • Choose leaner cuts of meat, fish or poultry prepared with no added fat:broiled, grilled, baked, roasted or poached. Avoid all deep-fat fried foods!
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  • Should the entree be served with visible fat, cut it off. Remove the skin from poultry.
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  • Order vegetables and entrees without sauces and gravies. Ask what ingredients are used in the sauces before ordering a food with sauce. Inquire if there are any steamed vegetable choices.
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  • Pastas with vegetable, pesto, tomato or oil based sauces are preferable overcream or cheese based sauces.
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  • Chef salads are usually high in fat. A side salad of mixed greens and vegetables can be filling, yet low in fat. Avoid creamy dressings. Ask for salad dressings on the side.
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  • Instead of ice cream, pastries or cheese cake, try frozen yogurt, fruits, white or angel food cake or sherbet for dessert.

    Lister: Angie
    Source: The Ohio State University

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