Fruits: Encourage patients to fill half their plate with fruits and vegetables. Fresh, frozen, canned, and dried fruits are all good options.
Vegetables: Emphasize a variety of vegetables, including dark green, red, and orange vegetables, as well as beans and peas.
Grains: Advise choosing whole grains over refined grains. Whole grains provide more nutrients and fiber.
Protein: Include a variety of protein sources such as lean meats, poultry, seafood, beans, peas, nuts, and seeds.
Dairy: Recommend low-fat or fat-free dairy options, including milk, yogurt, and cheese.
