1. Food supply/eating habits:
Consume a plant-based diet rich in fruits and vegetables; minimize starchy foods.
2. Vegetable and fruit intake:
Eat five or more servings of fruits/vegetables per day (excluding beans, lentils, chick peas, etc. and starchy vegetables).
3. Consumption of other plant foods:
Eat seven or more daily portions of a variety of cereals, roots, tubers, plantains, etc.; minimize intake of processed foods and refined sugars.
4. Alcohol consumption:
Alcohol intake is discouraged; if at all, limit to less than one drink per day.
5. Meat consumption:
If consumed at all, limit to 3 ounces daily.
6. Total fats and oils:
Limit consumption of fatty foods; use moderate amounts of appropriate vegetable oils when necessary.
7. Salt and salting:
Limit consumption of salted foods and use of cooking/table salt; use herbs and spices as alternate seasoning options.
8. Food storage:
Do not eat food subject to contamination due to long storage at ambient temperatures. Preserve perishable food appropriately via refrigeration, freezing, etc.
9. Additives and residues:
Minimize levels of additives, contaminants and other residues in food sources.
10. Food preparation:
Consume grilled or broiled meat and fish occasionally, avoiding burning of meat juices and charring.