Healthy Ingredient Substitutions

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Healthy Ingredient Substitutions Ingredient Substitution Whole milk Skim, ½%, or 1% milk Cream Evaporated fat-free (skim) milk, fat-free half-and-half Whipped cream Whip chilled evaporated skim milk or use low fat or fat free whipped topping. Sour cream Fat free sour cream or low fat or fat free yogurt Mayonnaise Low fat or fat free mayonnaise, fat free plain yogurt Cream cheese Reduced fat or fat free versions (do not use fat free for baking) Ricotta cheese 1% cottage cheese, skim or nonfat ricotta, or silken tofu Whole-milk cheese (regular Skim milk mozzarella or low fat cheese or reduced fat cheese cheese) Butter, lard, shortening Depending on the recipe, use canola or olive oil or margarine. Stick margarine Soft, tub, squeeze, or whipped margarine Reduced fat and fat free margarine are available. Whipped margarine cannot be used in baking. Reduced-fat and fat-free margarine cannot be used in baking or frying. Oil (in baking) Equal amount of applesauce or other pureed fruit or double the amount of plain yogurt 1 whole egg 2 egg whites or equivalent egg substitute or 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water 1 egg yolk 1 egg white 1 egg (as thickener) 1 Tablespoon flour Frosting Meringue, lowfat or fat-free whipped topping, sifted confectioner’s sugar, sifted cocoa powder, cream cheese icing made with confectioner’s sugar and low fat cream cheese, fruit or jam High fat cuts of meat labeled Leaner cuts of meat labeled as “select” grade, such as round, sirloin, top “choice” or “prime” grades loin Ground meat (all types) Select ground meats with 10% or less “fat by weight” Luncheon meats Lowfat varieties, such as skinless turkey, chicken, or lean ham Sausage Ground turkey with 10% or less “fat by weight”, veggie sausage Bacon Canadian bacon, turkey bacon, lean ham (use low fat varieties) Salad dressings Lowfat or fat-free commercial dressings or make dressing from oil, water, and vinegar or lemon juice Cream soups Defatted broths, broth-based or fat-free (skim) milk-based soups .

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Subethnic Variation in the Diets of Moslem, Sikh and Hindu Pregnant Women at Sorrento Maternity Hospital, Birmingham
Downloaded from https://doi.org/10.1079/BJN19840114 British Journal of Nutrition (1984), 52, 469-476 469 https://www.cambridge.org/core Subethnic variation in the diets of Moslem, Sikh and Hindu pregnant women at Sorrento Maternity Hospital, Birmingham BY P. A. WHARTON, P. M. EATON* AND B. A. WHARTONT Sorrento Maternity Hospital, Birmingham B13 9HE . IP address: (Received 25 January 1984 - Accepted 1 June 1984) 1. The previous paper (Eaton et al. 1984) described the nutrient intake of pregnant Asian women attending 170.106.202.226 Sorrento Maternity Hospital, Birmingham using the weighed and recall methods. The present paper describes the subethnic variation in nutrient intake by comparing the results from Pakistanis, Sikhs, Hindus and Bangladeshis and also describes food eaten by the pregnant women. 2. Generally. Sikhs had the highest intake of most nutrients (mean energy 7.5 MJ (1800 kcal)/d) and the greatest variety of foods; they ate chapatti and paratha but few ate meat. Hindus had a very similar diet but more ate , on meat, chicken and rice. Pakistanis had an energy intake about 10% below that of the Sikhs and Hindus; meat was eaten, and intake of fruit, and therefore vitamin C, was quite large. Bangladeshis were the smallest women; 29 Sep 2021 at 14:11:24 they had the lowest intake of energy (mean energy 6.5 MJ (1555 kcal)/d) and most nutrients, except for protein, so that 15% of energy was provided by protein. Fish, rice and a low-fat intake were other features of their diet. 3. From a nutritional standpoint, peoples coming from the Asian subcontinent should be divided into subethnic groups; the collective term ‘Asian’ is insufficient.
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