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Permanent Link: http://ufdc.ufl.edu/IR00002141/00001
 Material Information
Title: Cholesterol Control Handouts for Session 6: Out on the Town
Physical Description: Fact Sheet
Creator: Bobroff, Linda B.
Publisher: University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Place of Publication: Gainesville, Fla.
Publication Date: 2003
 Notes
Acquisition: Collected for University of Florida's Institutional Repository by the UFIR Self-Submittal tool. Submitted by Melanie Mercer.
Publication Status: Published
General Note: "First published: November 1999. Revised: December 2003."
General Note: "FCS8647"
 Record Information
Source Institution: University of Florida Institutional Repository
Holding Location: University of Florida
Rights Management: All rights reserved by the submitter.
System ID: IR00002141:00001


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FY239 Handouts for Lesson 61 OUT ON THE TOWN Linda B. Bobroff2 1. This document is FCS8647, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Ext ension Service, Institute of Food and Ag ricultural Sciences, University of Florida. First published: N ovember 1999. Revised: December 2003. Please visit the EDIS web site at http://edis.ifas.ufl.edu 2. Linda B. Bobroff, PhD, RD, LD/N, prof essor, Department of Family, Youth and Community Sciences, Florida Cooperative Extensio n Service, Institute of Food and Agricultural Sciences, University of Florid a, Gainesville, 32611. Reviewed by R. Elaine Turner, PhD, RD, and Samuel F. Sears, Jr., PhD, University of Florida; Tina B. Allen, MS, Columbia County Extension Service; and Marcia Zabor, M.S., formerly of Marion County Extension Service. The Institute of Food and Agricultural Sciences is an equal opportuni ty/affirmative action employer authorized to provide research, educational, information and other services only to individuals and instituti ons that function without regard to race, color, sex, age, handicap, or national origin. For inform ation on obtaining other extension publications, contact your county Cooperative Extension Service office Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean

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You Can Pick Em Circle the food item from each pair whih c can be considered a lower fat choice: Au Gratin Potatoes Broccoli with Hollandaise Sauce Broiled Fish Fillet Chicken Pot Pie Filet Mignon Strawberry Sherbet Caesar Salad Biscuit Pasta with Meat Sauce Chicken Stir-Fry Roasted Vegetables Clam Chowder Baked Potato with 1 tbsp sour cream Steamed Broccoli with lemon Fish Sticks Grilled Chicken Breast Sirloin Steak Low fat Vanilla Ice Cream Dinner Salad with light dressing Bagel with Fruit Preserves Fettuccini Alfredo Fried Chicken Creamed Corn Chicken Soup Cholesterol Control Session 6, Handout 1 FY239-S6, H1

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Menu Key Words Order less often the foods that are described with the following words. These words can mean that the food is prepared with extra added fat. Au gratin In cheese sauce Parmesan Breaded and fried Buttered or buttery Casserole Rich Scalloped or escalloped Sauted Pot pie Cream, creamed, or creamy Fried French fried Batter fried Crispy Hollandaise In its own gravy Pastry Order more often the foods that are described with the following words. These words can mean that the food is prepared with the least amount of added fat. Baked Broiled Roasted Grilled Poached Steamed Stir-fried Fresh Lean In its own juices Cholesterol Control Session 6, Handout 2 FY239-S6, H2

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What Would You Like to Order Today? Write your heart-healthy choices below: To drink For an appetizer For the main meal For dessert ENJOY! Cholesterol Control Session 6, Handout 3 FY239-S6, H3

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Fast Food Can-Dos Order: a small hamburger. ....... a deluxe cheeseburger. a roast beef sandwich, without sauce or with light sauce. a baked potato. a grilled, broiled, or baked chicken sandwich without mayonnaise. skim milk or lo w fat milkshake. a garden salad with light dressing. a dinner salad with light dressing. lettuce, tomato, onion, mustard, ketchup, alfalfa sprouts, pickles, and green peppers for your sandwich. vegetable toppings for your pizza. Instead of: ....... a hamburger. ....... french fries. ....... a breaded and fried chicken sandwich. ....... a milkshake. ....... a caesar salad. ....... potato or macaroni salad. ....... mayonnaise, bacon, cheese and special sauce. ....... extra cheese, pepperoni, or sausage. Cholesterol Control Session 6, Handout 4 FY239-S6, H4

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Goal for the Week Next time I eat at _______________________, I will order lower fat menu items by using MENU KEY WORDS. Cholesterol Control Session 6, Handout 5 FY239-S6, H5