1. A reduction in dietary fat will be the prime objective of any fat loss eating plan.
2. Calorie counting should be avoided in favour of a low-fat eating plan.
3. Fat reduction should be recommended only in the context of a balanced diet.
4. Although some fats may have better health value than others, it is currently prudent to recommend a decrease in all dietary fets for body fat reduction.
5. A ‘user-friendly’ rule is to try to reduce total daily fat intake to below 40g. Even so, any reduction will be moving in the right direction.
6. Clients can identify sources of dietary fat using the Short Fat Questionnaire.
7. A ‘fat count’ may be a useful exercise to identify more specific sources of dietary fat.
8. Clients should be taught to read food labels, nutrition information panels and ingredient lists to assist the appropriate selection of foods. 9 Clients should be encouraged to eat regular servings of low-fat foods.
10. Spreads such as butter and margarine may be easily minimised or eliminated.
11. The use of oils should be minimised.
12. Clients should be taught low-fat cooking and food preparation procedures.
13- Help clients to determine which food sources of fat they are willing to exclude and which ones they are willing to limit in quantity.
14. Any low-fat eating plan prescribed for fat loss must be one that can be comfortably adhered to for a lifetime.
15. Although of secondary importance to dietary fat reduction, total energy input may need to be reduced if desired fat loss is not achieved with dietary fat reduction alone.
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