Name _________________________ Section _______________ Date ______________________________Fahey/Insel/Roth, Fit and Well, Sixth Edition. © 2005 The McGraw-Hill Companies.This assessment looks at eight different categories of foods; each food category is divided into two groups. Group1 foods are high in fat, saturated fat, and/or cholesterol; Group 2 foods are lower in fat. Think about the foods youeat each week. Look at each food category—are the foods you eat listed under Group 1 or Group 2? Once youknow the group, follow the line over to the circles under “Weekly Consumption.” Check the circle that best de-scribes the number of servings of those foods you usually eat in one week. Then check the circle for the portionsize you usually eat. Do the same thing for each of the food groups. WEEKLY SERVINGFOOD CATEGORY CONSUMPTION SIZE SCOREMEATS• Recommended amount per day: ≤ 6 oz (equal in size to 2 decks of playing cards).• Base your estimate on the foods you consume most often.• Beef and lamb selections are trimmed to 1/8 inch fat.GROUP 1: 10 g or more total fat in 3 oz cooked portionOther Meat, Poultry, Beef Processed Meats SeafoodGround beef 1/4 lb burger or Pork chops Ribs large sandwich (center loin)Steak (T-bone, Bacon Pork roast flank, Lunch meat (blade Boston sirloin)porterhouse, Sausage/knock- Pork spareribstenderloin) wurst Ground porkChuck blade Hot dogs Lamb chops or ribsBrisket Ham (bone-end) Organ meatscMeatloaf (w/ Ground turkey Chicken w/ skinground beef) Eel, mackerel,Corned beef pompanoGROUP 2: Less than 10 g total fat in 3 oz cooked portionLow-fat Other Meat, Poultry,Lean Beef Processed Meats SeafoodRound steak Low-fat lunch Chicken, turkey (eye of round, meat (w/o skin)btop round) Canadian bacon Most seafoodcSirloind“Lean” fast-food Lamb (leg-shank)Tip & bottom sandwich Pork tenderloinrounddBoneless ham Pork sirloin, top loinChuck arm pot Veal cutlets, sirloin,roastdshoulderTop loindGround veal, venisonVeal chops and ribsdLamb (whole leg, loin,foreshank, sirloin)daScore 6 points if this circle is checked.bAll parts not listed in Group 1 have < 10 grams total fat.c Organ meats, shrimp, abalone, and squid are low in fat but high in cholesteroldOnly lean cuts with all visible fat trimmed. If not trimmed of all visible fat, score as if in Group 1.Lab A11-1 MEDFICTS: Evaluating Your Diet for Cholesterol Control(over)4 or3 or more LargeRarely/ less Averagenever Small3 pts 7 pts 1 pt 2 pts 3 pts= ____6 ptsa= ____×11 Fahey6/e 6/11/04 10:57 AM Page 149WEEKLY SERVINGFOOD CATEGORY CONSUMPTION SIZE SCOREEGGS• Weekly consumption is the number of times you eat eggseach week.• For serving size, check the number of eggs eaten each time.GROUP 1Whole eggs, egg yolksGROUP 2Egg whites, egg substitutes (1/2 cup = 2 eggs)DAIRYMILK: Average serving: 1 cupGROUP 1Whole milk, 2% milk, 2% buttermilk, yogurt (whole milk)GROUP 2Skim milk, 1% milk, skim milk buttermilk, yogurt (nonfat or low-fat)CHEESE: Average serving: 1 oz.GROUP 1Cream cheese, cheddar, Monterey jack, colby, Swiss, American processed, blue cheese, regular cottage cheese (1/2 cup) and ricotta (1/4 cup)GROUP 2Low-fat and fat-free cheeses, skim milk mozzarella, string cheese; low-fat, skim, and fat-free cottage cheese (1/2 cup) and ricotta (1/4 cup)FROZEN DESSERTS: Average serving: 1/2 cupGROUP 1Regular ice cream, frozen yogurt, milkshakesGROUP 2Ice milk, sherbet, sorbet, low-fat and nonfat ice cream and frozen yogurtFRYING FOODS• Average serving: see below.• This section refers to method of preparation for vegetables and meat.GROUP 1French fries, fried vegetables (1/2 cup)Fried chicken, fish, and meat (3 oz)GROUP 2Vegetables, not deep fried (1/2 cup)Meat, poultry, or fish prepared by baking, broiling, grilling, poaching, roasting, stewing (3 oz)BAKED GOODS• Average serving: 1 servingGROUP 1Doughnuts, biscuits, butter rolls, muffins, croissants, sweet rolls, Danish, cakes, pies, coffee cakes, cookiesGROUP 2Fruit bars, low-fat cookies/cakes/pastries, angel food cake, homemade baked goods with vegetable oils, breads, bagelsLAB A11-1 (continued)(over)4 or3 or more LargeRarely/ less Averagenever Small3 pts 7 pts 1 pt 2 pts 3 pts×3 pts 7 pts 1 pt 2 pts 3 pts×= ____3 pts 7 pts 1 pt 2 pts 3 pts×= ____3 pts 7 pts 1 pt 2 pts 3 pts×= ____3 pts 7 pts 1 pt 2 pts 3 pts×= ____3 pts 7 pts 1 pt 2pts 3 pts×≤1 2 ≥3 = ____= ____11 Fahey6/e 6/11/04 10:57 AM Page 150LAB A11-1 (continued)WEEKLY SERVINGFOOD CATEGORY CONSUMPTION SIZE SCORECONVENIENCE FOODS• Average serving: see belowGROUP 1Canned, packaged, or frozen dinners; e.g., pizza (1 slice), macaroni and cheese (about 1 cup), pot pie (1), cream soups (1 cup); potato, rice, and pasta dishes with cream/cheese sauces (1/2 cup)GROUP 2Diet/reduced-calorie or reduced-fat dinners (1 dinner); potato, rice, and pasta dishes without cream/cheese sauces (1/2 cup)TABLE FATS• Average serving: 1 tablespoonGROUP 1Butter or stick margarine; regular salad dressing, mayonnaise, sour cream (2 tbsp)GROUP 2Diet and tub margarine; low-fat and fat-free salad dressings; low-fat and fat-free mayonnaiseSNACKSGROUP 1Chips (potato, corn, taco), cheese puffs, snack mix, nuts (1 oz)Regular crackers (1-1/2 oz)Candy (milk chocolate, caramel, coconut) (about 1-1/2 oz)Regular popcorn (3 cups)GROUP 2Pretzels, fat-free chips (1 oz)Low-fat crackers (1/2 oz)Fruit, fruit rolls, licorice, hard candy (1 medium piece)Bread sticks (1–2), air-popped or low-fat popcorn (3 cups)Total ScoreScoringFor each group, multiply your weekly consumption points (3 or 7) by your serving-size points (1, 2, or 3). Forexample, if you eat an average serving size of fried foods 4 or more times per week, your score for fried foodswould be 7 × 2, or 14. Note that not all responses carry a point value; with the exception for a large serving for Group 2 meats, no points are scored for Group 2 foods. Your final score is the total of all points for all foodcategories.Score Recommendation70 or above Need to make some dietary changes40–69 Step I diet Below 40 Step II diet(over)4 or3 or more LargeRarely/ less Averagenever Small= ____3 pts 7 pts 1 pt 2 pts 3 pts×= ____3 pts 7 pts 1 pt 2 pts 3 pts×= ____________3 pts 7 pts 1 pt 2 pts 3 pts×11 Fahey6/e 6/11/04 10:57 AM Page 151LAB A11-1 (continued)Source: National Heart, Lung, and Blood Institute. Step by Step: Eating to Lower Your High Blood Cholesterol(http://www.nhlbi.nih.gov/nhlbi/cardio/chol/gp/sbs-chol/home.htm; retrieved May 18,