Great question! Butter contains cholesterol and saturated fat because it is made with animal fat. Margarine contains no cholesterol because it is made from vegetable oil and is high in monounsaturated fat which helps protect the body from tissue damage.

But not all margarines are equally heart-healthy. Some can be worse than butter. Most margarines are processed using a method called hydrogenation, which adds unhealthy trans fats. In general, the more solid the margarine, the more trans fat it contains. ;Like saturated fats, trans fats may increase blood cholesterol and the risk of heart disease. For the heart-healthiest margarine, choose one that has less than 3 grams of both saturated and trans fats. Starting in 2006, manufacturers will be required to list grams of saturated fat and trans fat separately.

Osteoporosis is a common bone disease leading to fractures in many older women and some older men. The most common cause of this disorder is normal, age-related bone loss. There is some controversy about the role of caffeine in bone loss.

Some research suggests that caffeine may make it difficult for the body to absorb calcium. But no direct link has been established. In addition, large amounts of caffeine act as a diuretic and may increase mineral loss, including calcium, in the urine. Research also suggests that the phosphoric acid in soda may contribute to bone loss by changing the acid balance in the blood.

People who drink a lot of soda often drink it in place of milk. If you do drink caffeinated soda, make sure you get adequate calcium and vitamin D from other sources in your diet. This may include calcium supplements. For most people, consuming moderate amounts of caffeine - about 300 milligrams a day - is safe.

Some research suggests that drinking more milk may help some people lose weight. How? It appears that dairy products contain certain substances - including calcium - that may help regulate weight loss. But much more research is needed to determine what, if any, role milk and other dairy products may play in weight loss.

A number of studies have examined the possible connection between dairy and weight loss. Some studies indicate that people who incorporate dairy products into a reduced-calorie diet lose more weight than do those who restrict calories but consume little or no dairy. However, other studies have shown no effect on weight loss from dairy intake. In addition, one study involving children showed weight gain with increased dairy intake.

The debate on this controversial issue is far from over. Although there is some evidence that getting three servings a day of low-fat or fat-free dairy products can enhance weight loss, this evidence is not conclusive. However, even if further evidence shows that dairy products have little effect on weight loss, they are still good sources of calcium, which is essential for bone health.

First, if you notice your mother is losing weight consult your doctor. He may recommend a nutrition supplement like Boost® or Ensure® with meals or as a snack. The CareGiver Partnership offers a wide selection.

With regard to food preparation, variety is the key and helps to ensure that enough of the right foods are eaten, especially in the elderly. Plan to include contrasts in flavor, texture, color, and shape. For example, a meal is more appetizing when it contains something moist to offset dry food, tart to offset sweet, and crisp to offset soft. ;Adding mayonnaise, mustard or ketchup adds moisture to sandwiches and can make them easier to chew. Lemon juice on fruit or balsamic or red wine vinegar can add tartness to vegetables. Reduced sodium tomato juice is also a good option. Raw vegetables add crispness. If your mother has difficulty or tires with chewing then lettuce, sliced onion, cherry tomatoes, or sliced green peppers are easier to chew options. To save time wash and cut a larger amount of veggies at one time and store wrapped in a paper towel in a plastic bag in the refrigerator. For variety try seasonal fresh fruit like nectarines or plums instead of the standard apple or banana. Instead of always serving potatoes experiment with noodles, rice, and different types of breads. One of the most important foods to include at each meal is high quality protein like milk, eggs, cottage cheese, poultry, fish, pork, and beef. A serving is three ounces or meat, 1 cup milk, 1 egg, or 1/4 cup cottage cheese. Try not to serve very large portions as this can be overwhelming to someone with a smaller appetite.

What your doctor is telling you is that you have higher blood sugar than what is considered normal or healthy and you need to control your food intake to keep your blood sugar within normal ranges. Your eating habits should be analyzed by a Registered Dietitian (RD) for specific recommendations. You should also be concerned with eating three meals per day and one light snack in the evening to spread out your calorie and carbohydrate intake. Your RD will calculate the number of calories and grams of carbohydrate you need each day to control your blood sugar as well as your weight. A nurse who specializes in diabetics, a Certified Diabetes Educator (CDE), can teach you to use a blood glucose monitor (a device that measures blood sugar) so you can measure your blood sugar on a daily basis. Your dietitian or nurse can also help you begin an exercise program which is very helpful in controlling blood sugar and weight.

Your Doctor may also recommend a nutritional supplement like Glucerna shakes or bars. They taste great, and they are clinically formulated for people with diabetes. They're available from The CareGiver Partnership under Diabetes.

Salt (sodium chloride) helps prevent spoiling by drawing water out of the food and depriving bacteria of the moisture they need to thrive. Salt is also an antibacterial agent, killing some bacteria that cause food spoiling.

At one time, salting was one of the only methods available to help preserve food. But today food manufacturers have many other methods. These include pasteurization, refrigeration and freezing, and dehydration and freeze-drying, irradiation and chemical preservatives. Each of these newer procedures has resulted in the need for less salt in foods - and in some cases, no salt.

So why is salt still added to processed foods? ;Here are some reasons:

• Salt makes food more flavorful.
• Salted foods such as soups seem thicker and less watery.
• Salt increases sweetness in products such as soft drinks, cookies and cakes.
• Salt helps cover up any metallic or chemical aftertaste in products such as soft drinks.
• Salt decreases dryness in foods such as crackers and pretzels.

Most Americans consume more than double the recommended daily amount of sodium - due in part to a heavy diet of processed foods. To reduce sodium in your diet:

• Eat fewer processed foods such as potato chips, frozen dinners and cured meats.
• Choose low-sodium or reduced-sodium foods.
• Don't add salt to your food. Instead, use herbs and spices to flavor foods.

Eat more unprocessed, fresh foods such as fresh fruits, vegetables, lean meats, poultry, fish and unprocessed grains.

Thank you for your question. Lifestyle changes like a healthy diet and exercise are your best defense to keep your blood sugars in the target range and to prevent from developing diabetes. Congratulations on taking the first step!

All fresh vegetables are healthy. Aim for a variety of colors: yellow/orange (carrots, yellow pepper), green (green beans, broccoli, asparagus, green pepper), red (red pepper, tomato), white (mushroom, radish). A variety will provide you with all the vitamins, minerals, and antioxidants you need. Some people think carrots aren't healthy because they contain too much sugar, but that isn't true.

Remember to avoid high calorie or high fat dips like full fat mayo and salad dressings. Instead, eat your veggies plain or with mustards or reduced-fat dips.