The type of spread we use is

The type of fat we use in cooking is

The number of egg yolks I eat in a week, including those in baking is

The kind of milk I drink/use on cereal

The number of times I eat regular cheese

The amount of cheese I usually have in one serving

5.The number of times I eat dried peas, lentils, and dried beans is

If you eat meat: The number of times I eat red meat, luncheon meat, or pork is

If you are a vegetarian: The number of times I eat protein-rich foods as dried peas, beans, lentils, tofu

The number of times I eat high-fat snacks and sweets (chips, cookies, nuts, cakes, candy bars, pies, donuts, and ice cream)

The number of times I use convenience foods (canned or frozen dinners, canned soup or vegetables, packaged rice or noodles)

The number of times a day I eat fruit or drink juice

The number of servings of citrus fruits and juices, peppers, strawberries, tomatoes I eat

The number of servings of vegetables I have per day

The number of servings of dark leafy green and deep yellow or orange vegetables I have per we

The number of servings of bread, cereal, rice, and pasta I have per day

The way I add salt to foods is

I normally choose low fat or nonfat varieties of yogurt, cheese, cottage cheese, frozen desserts and milk.

When I eat cheese, I use it as a protein source or substitute for meat, and not as a snack.

I choose whole-grain breads, whole-grain cereals and brown rice.

I choose lower-fat meats such as extra lean hamburger, ground turkey and chicken, fish and seafood, round steak, pork loin, sirloin, and chuck roast over higher-fat varieties such as luncheon meat, bacon, hot dogs, sausage, steak, and ground beef.

I eat fried foods and fast-food burgers, fries, and high-fat desserts less than once a week.

I consume no alcohol or less than one alcoholic beverage per day (1 drink equals 12 oz. Beer, 4 oz. Wine, 1 oz. Hard liquor)