R6 and R15 have good advice. Despite one's best efforts, and the helpful comparisons like a deck of cards, a fist, or cassette, nothing is as accurate as actual weight.
No one seriously attempting weight loss ought to be snacking either, at least the first few months sorting out new habits, and strengthening one's resolve.
From the Web MD article, I don't believe their advice is the best...(perhaps fine for maintaining)
1 1/2 - 2 1/2 cups of fruit and 2 1/2 - 3 1/2 cups of vegetables
6-10 ounces of grain, 1/2 from whole grains
3 cups of nonfat or low-fat dairy foods
5-7 ounces of protein (meat, beans, and seafood) each day
No more than 5-8 teaspoons of oils, mostly from plants, fish, and nuts
170-400 calories from solid fats and added sugars
I don't think the fruit or dairy guidelines are good for weight loss. I'd replace most or all of the fruit in the beginning with 5 Cups of dark greens. Fruit can be relegated to a garnish or a bit player in salads and "juice" drinks. Sugar (even natural) as well as refined carbs (white foods/bleached grains) do not really benefit weight loss, according my own empirical evidence.
Nuts and seeds should be encouraged, even if one isn't on a Keto diet. I see no recommendations for them. They provide one a sense of satiety, and good fats.
If OP or others have a high body fat percentage, you most certainly do need exercise, and muscle building training: strength/resistance/weight-lifting, as more muscle is what burns fat. As we age, we need to encourage our development of muscle mass the best we can, depending on our constitution, and abilities. Changing diet alone does not work well enough for most people over a given age.
If snacking is "required" try 7 almonds.
Try lowering your Uric Acid levels as well. You may need to pester your Doc for these blood panels, as most figure if you do not suffer from Gout, the Uric Acid is meaningless. Sadly this is not true. Uric Acid levels that are very high are implicated in Metabolic Disorder, or Metabolic Syndrome, and may also be a contributing factor to Type II Diabetes.