The standard of light diet is less oil, less sugar, less salt and less spicy and pungent seasoning.

1. Less oil: including the fat contained in the food itself and cooking oil. Do not eat fried and fried foods and foods with high fat content such as fat, animal offal, cream, butter, chicken skin, duck skin, etc. Cooking oil is 25-31 grams per person per day.

2. Less sugar: mainly refers to adding sugar. During cooking, put as little sugar as possible or choose not to put sugar, don't drink sugary drinks, and eat less cakes and biscuits with high sugar content. The new dietary guidelines suggest that the daily intake of added sugar for adults and children should be controlled below 51 grams, preferably not more than 25 grams (about 2 spoons of old-fashioned porcelain spoons).

3. Less salt: including cooking salt and foods with high salt content. Cooking salt does not exceed 6 grams per person per day, which is about a flat bottle cap (beer bottle cap). Pay attention to invisible salt (chicken essence, monosodium glutamate, salad dressing, sweet noodle sauce, oyster sauce, etc.), and eat less foods with high salt content (ham, salted fish, bacon, canned food, etc.).

4. Less spicy and irritating seasoning: that is, spicy seasoning such as pepper, spicy, hot and sour should be avoided.

Extended information:

The correct cooking methods for light diet are steaming, stewing, blanching and cold salad. However, a light diet does not mean a single diet, and food diversification and balanced nutrition are king. Cereals, potatoes and miscellaneous beans, with an average of 3 kinds per day and at least 5 kinds per week;

Vegetables and fruits, with an average of 4 kinds per day and at least 11 kinds per week; Livestock, poultry, fish and eggs, with an average of 3 species per day and at least 5 species per week; Milk and dairy products, soybeans, nuts, an average of 2 kinds a day, at least 5 kinds a week.

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