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Nutrition
Your diet should be balanced in food groups with not more than 30% fat and minimizing unnecessary carbohydrate intake. Anticipated weight gain should be 25-35 pounds if your weight is normal. If you are 20% or more overweight suggest 0-15 pounds. If you are less than 110 pounds suggest 35-45 pounds.
 
A reduction in salt intake is very important. Do not add table salt, reduce fried foods and eat plenty of fresh fruits and vegetables. Avoid sweets, starchy foods and sodas containing caffeine.
 
Protein intake should consist of lean meats, cheese, eggs, legumes, fish and cooked seafood. However, fish and shellfish should be limited to 12 ounces per week of store bought fish or six ounces of fresh-caught or freshwater fish. Do not eat shark, swordfish, king mackerel, tuna steaks or tilefish secondary to mercury content.
 
Cheeses should be limited to hard or processed cheese, such as cottage cheese or cream cheese. Avoid soft cheeses such as Brie, feta and blue-veined cheeses. Do not drink unpasteurized milk, or eat cold hot dogs, cold cuts, lunch meats, pates, meat spread or smoked seafood (unless cooked to steaming hot before eating) due to a potential bacterial infection called Listeria.

Skim milk and green leafy vegetables should be incorporated into your diet. Fresh fruits and vegetables should be washed and kept separate from raw meats.

Use separate cutting boards, knives and containers for uncooked meats, vegetables and ready-to-eat foods. Wash hands, knives and cutting boards after handling.
 
For more information on food safety of food borne illnesses you can contact the CDC or the US Food and Drug Administration.
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