Adipex Performance Script Program Guideline

Adipex-P® PrescriptionPLUS Lifestyle Program 

Controlling Dietary Fat

FACTS

  • The fat content of the average American diet is 42% of calories.
  • Health authorities recommend decreasing total diet fat content to 30%: 10% saturated, 10% polyunsaturated and 10% monounsaturated.
    Decreasing total fat intake means choosing lower-fat foods and cooking with low-fat methods.
  • Substitute poly or monounsaturated fats for saturated fats whenever possible.

PERCENT SATURATION OF COMMONLY USED FATS
 
 POLY-UNSATURATED FATTY ACIDS
 MONO-UNSATURATED
FATTY ACIDS
 SATURATED
FATTY ACIDS

 VEGETABLE OILS AND SHORTENING
 Safflower oil  75%  12%  9%
 Sunflower oil  66%  20%  10%
 Corn oil  59%  24%  13%
 Soybean oil  58%  23%  14%
 Cottonseed oil  52%  18%  26%
 Canola oil  32%  55%  7%
 Olive oil  8%  74%  13%
 Peanut oil  32%  46%  17%
 Soft tub
margarine		  31%  47%  18%
 Stick margarine  18%  59%  19%
 Household
vegetable
shortening		  14%  51%  31%
 Palm oil  9%  37%  49%
 Coconut oil  2%  6%  86%
 Palm kernel oil  2%  11%  81%

 ANIMAL FATS
 Tuna fat 37%  26%  27%
 Chicken fat  21%  45%  30%
 Lard  11%  45%  30%
 Mutton fat  8%  41%  47%
 Beef fat  4%  42%  50%
 Butter fat  4%  49%  62%

 SOURCE: National Heart, Lung, and Blood Association.

 FAT CALORIES IN RELATION TO TOTAL CALORIES
 More than 90% fat Bacon, Mayonnaise, Butter, Margarine, Salad and Cooking Oils, Lard, Cream, Baking Chocolate, Vegetable Shortening, Olives.
 80-90% Sausages, Most Salad Dressings, Corned Beef, Cream Cheese, Unsweetened Coconut, Walnuts, Pecans, Sesame Seeds, Macadamia Nuts, Filberts, Almonds, Pistachios, Neufchatel Cheese, Avocados.
 65-80% Potato Chips, Dry Roasted Peanuts, Frankfurters, American Cheese, Swiss Cheese, Cheddar Cheese, Blue Cheese, Muenster Cheese, Camembert Cheese, Sunflower Seeds, Cashews, Peanut Butter, Bologna, Liverwurst, Prime and Rib Beef Cuts, Pork Chops, Boiled Ham, Luncheon Loaf, Tuna in Oil, Herring.
 50-65% Regular Ground Beef, Ground Chuck, Rib Steaks, Cube Steak, Chicken w/Skin, Pork Loin Cuts, Canned Ham, Lake Trout, Bass, Chinook Salmon, Veal Cutlet, Skim Milk Cheeses, Whole Eggs, Premium Ice Cream.
 35-50% Most Cookies, Crackers, Cakes, and Donuts; Round Steak, Lean Ground Beef, Whole Milk, Loin and Flank Beef Cuts, Ground Turkey, Canadian Bacon, Cured Ham Steak, Turkey, Ham and Bologna, Regular Ice Cream.
 20-35% 2% Low Fat Milk, Low Fat Yogurt, Veal Rib, Loin and Rump Cuts, Sweet Breads.
 10-20% Roasted Chicken w/o Skin, Crab, Shrimp, Lobster, Canned Tuna in Water, Low Fat Cottage Cheese, Most Types of Broiled Fish.
 Negligible Skim Milk, Buttermilk, Dry Cereal, Dry Cottage Cheese, Beans, Baked or Broiled Potatoes, Breads, Rice, Pasta, Fruits, Vegetables, Egg Whites.
SOURCE: Basic Nutrition Facts, Michigan Department of Public Health, Lansing, Michigan, 1980. Netzer, Corinne, The Complete Book of Food Counts, Dell 1988.


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