1. Increase carbohydrate consumption to account for 55 to 60 percent of the energy (caloric) intake.

2. Reduce overall fat consumption from approximately 40 to 30 percent of energy intake.

3. Reduce saturated fat consumption to account for about 10 percent of total energy intake; and balance that with poly-unsaturated and mono-unsaturated fats, which should account for about 10 percent of energy intake each.

4. Reduce cholesterol consumption to about 300 mg. A day.

5. Reduce sugar consumption by about 40 percent to account for about 15 percent of total energy intake.

6. Reduce salt consumption by about 50 to 85 percent to approximately 3 grams a day.

1. Increase consumption of fruits and vegetables and whole grains.
2. Decrease consumption of meat and increase consumption of poultry and fish.
3. Decrease consumption of foods high in fat and partially substitute poly-unsaturated fat for saturated fat.
4. Substitute non-fat milk for whole milk.
5. Decrease consumption of butterfat, eggs and other high cholesterol sources.
6. Decrease consumption of sugar and foods high in sugar content.
7. Decrease consumption of salt and foods high in salt content.