Health Professionals for several years have been advising Americans to eat less fat, sugar, salt and to eat more fiber. The USDA’s MyPyramide.gov website based on the Dietary Guidelines for Americans (2005) reflects these guidelines. Perhaps a change to some cooking methods may be in order.

Modifying or changing a recipe can produce a product that doesn’t meet traditional expectations. However, some changes can be made that can result in an " acceptable" change or one that some people don’t even notice.

The following are some modifications you can make in a recipe that might be acceptable for you, your family and friends:

Reduce sugar by one-third: Instead of 1 cup of sugar use 2/3 cup. This works best in canned and frozen fruits, puddings and custards. For quick breads and muffins, use 1 tablespoon of sugar per 1 cup of flour. Add vanilla, cinnamon, or nutmeg to help enhance flavor.

Reduce fat by one-third: If a recipe calls for 1/2 cup fat, use 1/3 cup fat. This works best in gravies, sauces, puddings and some cookies. For cakes and quick breads, use 2 tablespoons fat per cup of flour.

Omit salt or reduce by one-half: If recipe says 1/2 teaspoon salt, use 1/4 teaspoon. Do not eliminate salt from yeast breads or rolls—it is important for flavor and texture.

Substitute whole grain and bran flours: Whole wheat flour can replace from 1/4 to 1/2 the all-purpose flour. If a recipe has 3 cups of all-purpose flour, use 1-1/2 cups whole wheat flour and 1-1/2 cups all-purpose flour.

Oat bran or oatmeal can replace 1/4 of the all-purpose flour. Bran cereal flour can replace up to 1/4 cup of all purpose flour.

The Texas AgriLife Extension Service has a publication called Altering Recipes for Good Health. It is available on their website at http://fcs.tamu.edu/food_and_nutrition/pdf/alteringrecipes.pdf or can be obtained by calling the Extension Office at 372-5416 or emailing cl-mcdowell@tamued.edu.