TABLE 1.

Summary of dietary goals that were tracked on self-monitoring forms in the two study arms.

Diet Arm	Dietary Goal	Method of Enumeration
Healthy Eatinga	Saturated Fat < 10% of calories	Saturated Fat grams/day
	Fruit	two servings/dayb
	Vegetables	two servings/day
	Dark green or orange vegetable	one serving/day
	Whole grains	at least three servings/day
Mediterraneanc	High MUFA foods	7–10 exchanges/day (5 g/exchange)
	High omega 3 food	twice a week, 3 ounce serving size (with limits on fish with higher mercury)
	Dark green vegetable	one to two servings/day
	Orange and yellow vegetable	one to two servings/day
	Red vegetable	one to two servings/day
	Other vegetable	one to two servings/day
	Dark green culinary herbs	one serving/day, 1 TB fresh or 1 tsp. dried
	Allium vegetables	use liberally at least once a day
	Fruit	one serving/day Vitamin C Fruit and one serving/day Other Fruit
	Whole grains, at least 3 servings/d	at least three servings/day

^aThe exchange book for the Healthy Eating diet included a list of sodium content of various types of foods, but sodium intake was not tracked.

^bFor both diets, one serving for fruits and vegetables was defined as 1 medium, 1 cup fresh, 2 cups leafy greens, ½ cup canned or cooked, ½ cup juice or ¼ cup dried. For grains, serving sizes were 1 ounce (12 chips or 6 crackers), 1 slice bread, ½ cup cooked grain, ¾ cup dry cereal, or 3 cups popcorn.

^cThe exchange book for the Mediterranean diet included lists of foods high in omega 6 fats to either avoid, limit to twice a week or limit to twice a day and a high MUFA list. The total fruit and vegetable goal was 7–9 servings/day, depending on baseline energy intake, and variety was defined by use of five exchange groups for vegetables and two exchange groups for fruit.