That’s a question that Aultman Hospital dietitian Amy McCann answers almost daily.

Avoiding fat is a challenge, but a critical part of a healthy diet, McCann said.

She tells her patients that information is the best defense against fat. “First, read the food labels, then, alter your cooking methods,” she said.

Fat can come in unexpected places. Salad dressing and snack crackers often are high in saturated fats. Cheese and dairy products can be laced with fat and are best consumed in low-fat versions and in conservative amounts.

McCann says to throw away the frying pan and the bottle of grease. She suggests grilling, broiling and baking instead.

Substituting fresh fruits and vegetables daily for fatty products is a surefire way to a healthy diet.

Many low-fat diets work well at home but fall apart when we eat out. Once again, it’s an information problem, McCann says.

“You have to know fat content before you order,” she says. Most menus do not provide the information, although some restaurants will provide it if asked.

READ MORE

ONLINE: USDA Food and Nutrition Center, fnic.nal.usda.gov

BOOKSHELF:
- “New Good Food” by Margaret M. Wittenberg, 10-Speed Press, $19.95.
- “The Wellness Kitchen” by the editors of UC Berkeley Wellness Letter, Rebus Publishers, $27.