LOIS CHAIT, MBA, MA, RDN, CDN, LDN
DIETITIAN4U.COM
Registered Dietitian/Nutritionist
ACCEPTS MOST HEALTH CARE PLANS
Phone: 516 729-4079 email: chattyrd@gmail.com
ALL BY APPOINTMENT
SEEING PATIENTS BY TELEHEALTH
LICENSED IN FLORIDA, MISSOURI, GEORGIA, KANSAS OKLAHOMA, ILLINOIS, DELAWARE AND WASHINGTON D.C.
CERTIFIED IN NEW YORK
LOIS CHAIT, REGISTERED DIETITIAN
Dix Hills ,Boynton Beach, Florida, Georgia, Missouri, Illinois, Oklahoma, Kansas, Washington DC, Delaware 11746 and 33472
Dietitia
RECIPE MODIFICATION GUIDELINES
Look first at the ingredients in a recipe
1. Meats cuts are they lean or should another cut be substituted?
2. Portions sizes – are they making too much? Remember 2 to 3 ounces per serving.
3. Does the recipe call for high fat dairy products: butter, cream, whole milk, sour cream, cheese? Lower fat substitutes can easily be made.
4. Poultry, fish and veal are lower in fat and calories and can often be substituted in recipes for high fat meats.
5. In recipes for many baked goods, the sugar, honey or other sweeteners can be reduced ¼ to 1/3 without harming the final product.
6. Fat in many recipes can also be reduced by 1/3 to ½ especially in cookies, quick breads, stir-frying and casseroles. Substituting applesauce for oil in baked goods works well too.
7. Salt can often be left out of recipes, especially baked items. In most cases it can be decreased by more than ½ without noticeable difference in taste.
Look next at preparation method
Copyright 2022 Dietitian4u. Dietician/Nutritionist serving Nassau and Suffolk County, Long Island, New York AND serving Boynton Beach, Boca Raton
Florida areas and licensed in Georgia., Okalhoma and Kansas, Missouri, Delaware, Washington D.C.
All rights reserved.
LOIS CHAIT, REGISTERED DIETITIAN
Dix Hills ,Boynton Beach, Florida, Georgia, Missouri, Illinois, Oklahoma, Kansas, Washington DC, Delaware 11746 and 33472
Dietitia