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Abstract Practitioners who wish to deliver targeted nutritional advice to their patients for the prevention and management of elevated serum cholesterol levels must first assess their patients' diets. Unfortunately, many primary care providers do not have sufficient training in nutrition to do this adequately. In this situation, dietary assessment instruments would be useful; however, standard dietary assessment methods such as 24‐h recalls, food records, and food‐frequency questionnaires are inappropriate for use in this clinical setting. Rate Your Plate (RYP), a simplified food‐frequency questionnaire consisting of questions focusing on foods contributing the most fat, saturated fat, and cholesterol to the American diet, was developed by the Pawtucket Heart Health Program (PHHP) in the late 1980s and has been updated several times to reflect changes in national dietary recommendations. This review discusses the development and clinical applications of RYP and provides advice for its use in a primary care setting. A copy of a portion of the instrument is provided in the “Clinical Tools” section of this issue of Nutrition in Clinical Care .
Gans et al. (2000) studied this question.