| How often does patient consume? | Clinician evaluation | Recommended amount |
| Fish | How often is fish consumed? | One or more times per week; emphasize fatty fish and encourage variety |
| Meat | Lean, trimmed? | <3 to 6 oz per day, as appropriate |
| Poultry | Which part of the chicken? | <3 to 6 oz skinless white meat or thigh meat |
| Legumes | Meat alternatives, dried beans, etc | Several times per week |
| Fruit | Variety? (Not just bananas) | 2 to 3 whole fruits per day |
| Vegetables | Variety? (Not just potatoes and corn) | Volume should be one-half of the day's intake, 2 to 3 cups per day |
| Grains | How much from white flour, pasta? | Choose whole grains most of the time |
| Dairy | What % milk fat? Cheese? | Choose skim milk, lower-fat cheeses; exercise portion control |
| Sodium | Added salt, canned foods, processed foods, cheese, sauces, condiments, restaurants, and takeout | 2 grams sodium diet (less for certain conditions); no added salt; less processed foods and cheese; decreased portions at restaurants; buy low-sodium options |
| Nuts, seeds, good fats | Ground flax, pumpkin, walnuts, other nuts and seeds, avocado, olive or canola oils | Approximate amount per day: one-fourth cup nuts or one small handful, or 2 tablespoons good oils, or 2 tablespoons ground flaxseed |
| Added fats | Cream, cheese, butter, oils, sauces | Choose small amounts of unsaturated, trans-fat-free additions |
| Beverages | Soda, juices, caloric beverages | Avoid regular use of sweetened beverages; water down juices; caffeine in moderation; increase water instead of caloric beverages |
| Alcohol | Is intake appropriate? | Men: <2 drinks/day, women: <1 drink/day; 1 drink is defined as 12 oz of regular beer, 5 oz of wine (12 percent alcohol), or 1.5 oz of 80-proof distilled spirits |
| Minimal amounts best for patient with elevated triglycerides, diabetes, or hypertension | ||
| Water | Is intake appropriate? | Fluid intake guided by thirst except in patients with known impairment of the thirst mechanism |
| Fried foods | Ask about preparation | Encourage broiling, baking, sautéing, boiling |
| Restaurant fare or takeout | How many times/week or month? | Specify healthy food preparation methods and encourage patient to request more vegetables and ask for low-sodium options; portion control is essential |
