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  1. HIGH-CHOLESTEROL FOODS—over 50 mg/100-gm portion: beef, butter, cheese, egg yolks, shellfish, kidney, liver, pork, veal.
  2. HIGH-SODIUM FOODS—over 500 mg/100-gm portion: bacon (cured, Canadian); beef (corned, cooked, canned, dried, creamed); biscuits, baking powder; bouillon cubes; bran, added sugar and malt; bran flakes with thiamine; breads (wheat, French, rye, white, whole wheat); butter, cheese (cheddar, Parmesan, Swiss, pasteurized American); cocoa; cookies, gingersnaps; cornflakes; cornbread; crackers (graham, saltines); margarine; milk (dry, skim); mustard; oat products; olives (green, ripe); peanut butter; pickles, dill; popcorn with oil and salt; raisins; salad dressing (blue cheese, Roquefort, French, Thousand Island); sausages (bologna, frankfurters); soy sauce; tomato catsup; tuna in oil.
  3. HIGH-POTASSIUM FOODS—more than 400 mg/100-gm portion: almonds; bacon, Canadian; baking powder, low sodium; beans (white, lima); beef, hamburger; bran with sugar and malt; cake (fruitcake, gingerbread); cashew nuts; chicken, light meat; cocoa; coffee, instant; cookies, gingersnaps; dates; fruits, fruit juices; garlic; milk (skim, powdered); peanuts, roasted; peanut butter; peas; pecans; potatoes, boiled in skin; scallops; tea, instant; tomato puree; turkey, light meat; veal; walnuts, black; yeast, brewer's.
  4. FOODS HIGH IN B VITAMINS
    1. Thiamine: pork, dried beans, dried peas, liver, lamb, veal, nuts, peas.
    2. Riboflavin: liver, poultry, milk, yogurt, whole-grain cereals, beef, oysters, tongue, fish, cottage cheese, veal.
    3. Niacin: liver, fish, poultry, peanut butter, whole grains and enriched breads, lamb, veal, beef, pork.
  5. FOODS HIGH IN VITAMIN C: oranges, strawberries, dark-green leafy vegetables, potatoes, grapefruit, tomato, cabbage, broccoli, melon, liver.
  6. FOODS HIGH IN IRON, CALCIUM, AND RESIDUE
    1. Iron: breads (brown, corn, ginger); fish (tuna); poultry; organ meats; whole-grain cereals; shellfish; egg yolk; fruits (apples, berries); dried fruits (dates, prunes, apricots, peaches, raisins); vegetables (dark-green leafy, potatoes, tomatoes, rhubarb, squash); molasses; dried beans and peas; peanut butter; brown sugar; noodles; rice.
    2. Calcium: milk (dry, skim, whole, evaporated, buttermilk); cheese (American, Swiss, hard); dark green leafy vegetables (kale, turnip greens, mustard greens, collards); black-eyed peas; tofu; canned fish with bones; figs.
    3. Residue: whole-grain cereals (oatmeal, bran, shredded wheat); breads (whole wheat, cracked wheat, rye, bran muffins); vegetables (lettuce, spinach, Swiss chard, raw carrots, raw celery, corn, cauliflower, eggplant, sauerkraut, cabbage); fruits (bananas, figs, apricots, oranges).
  7. FOODS TO BE USED IN LOW-PROTEIN AND LOW-CARBOHYDRATE DIETS
    1. Low protein (these proteins are allowed in various amounts in controlled-protein diets for renal decompensation): milk (buttermilk, reconstituted evaporated, low sodium, skim, powdered); meat (chicken, lamb, turkey, beef [lean], veal); fish (sole, flounder, haddock, perch); cheese (cheddar, American, Swiss, cottage); eggs; fruits (apples, grapes, pears, pineapple); vegetables (cabbage, cucumbers, lettuce, tomatoes); cereals (cornflakes, puffed rice, puffed wheat, farina, rolled oats).
    2. Low carbohydrate: all meats; cheese (hard, soft, cottage); eggs; shellfish (oysters, shrimp); fats (bacon, butter, French dressing, salad oil, mayonnaise, margarine); vegetables (asparagus, green beans, beet greens, broccoli, brussels sprouts, cabbage, celery, cauliflower, cucumber, lettuce, green pepper, spinach, squash, tomatoes); fruits (avocados, strawberries, cantaloupe, lemons, rhubarb).
  8. DIETARY GUIDE—MyPlate has replaced the Food Pyramid as a guide to daily food selection (Figure. 9.1. Myplate—Guide to Daily Food Choices)
    1. Balance calories:
      1. Enjoy food, but eat less.
      2. Avoid oversized portions.
    2. Increase the following foods:
      1. Half the plate should be fruits and vegetables.
      2. Grains should be whole grains (e.g., whole wheat, oatmeal, brown rice).
      3. Switch to fat-free or low-fat milk.
    3. Reduce the following foods:
      1. Sodium—read the label.
      2. Soda—drink water instead of sugary drinks.