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    Nutritional Recommendation For Cardiovascular Disease

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    Mabes
    This document provides nutritional recommendations for various cardiovascular diseases, arthritis, osteoporosis, gastrointestinal diseases, cancer, and common illnesses. For cardiovascular diseases like hypertension and atherosclerosis, it recommends reducing sodium, saturated fat, cholesterol and increasing fruits/vegetables. For arthritis it suggests fluid/fiber for gout and calcium/fish oils for osteoarthritis. Cancer recommendations include increasing vegetables/grains and avoiding smoked/salted foods. For common illnesses like fever, it advises increasing caloric intake by 30-40 kcal/kg rise in temperature.

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    Nutritional Recommendation For Cardiovascular Disease

    Uploaded by

    Mabes
    127 views5 pages
    This document provides nutritional recommendations for various cardiovascular diseases, arthritis, osteoporosis, gastrointestinal diseases, cancer, and common illnesses. For cardiovascular diseases like hypertension and atherosclerosis, it recommends reducing sodium, saturated fat, cholesterol and increasing fruits/vegetables. For arthritis it suggests fluid/fiber for gout and calcium/fish oils for osteoarthritis. Cancer recommendations include increasing vegetables/grains and avoiding smoked/salted foods. For common illnesses like fever, it advises increasing caloric intake by 30-40 kcal/kg rise in temperature.

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    Nutritional Recommendation for Cardiovascular Disease

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    This document provides nutritional recommendations for various cardiovascular diseases, arthritis, osteoporosis, gastrointestinal diseases, cancer, and common illnesses. For cardiovascular diseases like hypertension and atherosclerosis, it recommends reducing sodium, saturated fat, cholesterol and increasing fruits/vegetables. For arthritis it suggests fluid/fiber for gout and calcium/fish oils for osteoarthritis. Cancer recommendations include increasing vegetables/grains and avoiding smoked/salted foods. For common illnesses like fever, it advises increasing caloric intake by 30-40 kcal/kg rise in temperature.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    127 views5 pages

    Nutritional Recommendation For Cardiovascular Disease

    Uploaded by

    Mabes
    This document provides nutritional recommendations for various cardiovascular diseases, arthritis, osteoporosis, gastrointestinal diseases, cancer, and common illnesses. For cardiovascular diseases like hypertension and atherosclerosis, it recommends reducing sodium, saturated fat, cholesterol and increasing fruits/vegetables. For arthritis it suggests fluid/fiber for gout and calcium/fish oils for osteoarthritis. Cancer recommendations include increasing vegetables/grains and avoiding smoked/salted foods. For common illnesses like fever, it advises increasing caloric intake by 30-40 kcal/kg rise in temperature.

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    Download as doc, pdf, or txt
    of 5

    Nutritional Recommendation for Cardiovascular Disease

    A. H yper tension

    Higher than normal blood pressure (120 / 60 mm Hg) Above No is Systolic Pressure (heart contracts) Below No is Diastolic Pressure (heart rests)

    Nutritional Recommendation 1. Sodium Restricted. No added salt. Salt substitute.

    2. Saturated Fat and Cholesterol 3. Beverages with caffeine (2-3 cups per day or as tolerated) 4. Use high biologic Protein but not excess 5. Fruits and Vegetables 6. Complex CHO (oat bran, beans, apple soluble dietary fiber) 7. Low Fat Dairy Products 8. Calorie controlled diet if hypertensive and obese 9. Limit Alcohol; Stop Smoking 10. Do aerobic exercise for cardio fitness
    B . Ather oscler osis

    A form of arteriosclerosis that affects the inner lining or intima of artery wall; theres plaque
    deposit (cholesterol and fats) that accumulates and weakens and hardens artery wall thus reducing space of blood flow to the heart and may lead to heart attack. Nutritional Recommendation 1. Saturated Fat to 10% of Total Fat; Trans Fat; MUFAs and PUFAs 2. Cholesterol (limit to 250mg or less per day) 3. Animal Protein, Legumes and Vegetables 4. Calorie Controlled Diet, if obese and overweight 5. If Hypertensive, no added salt 6. Soluble Dietary Fiber (oat bran, corn bran, beans) Indications for Low Sodium Diet 1. CHF with Edema and Hypertension A form of decompensated (cant maintain blood circulation) heart failure 2. Liver Disease with Ascites 3. Nephrotic Syndrome 4. Acute (Sudden) or Chronic (develops over time) Renal Disease 5. Glomerulonephritis inflammation of the glomeruli of the kidney Indication for Low Fat Diet 1. Atherosclerosis 2. Weigh Reduction 3. Pancreatitis, sprue inflammation of pancreas 4. Portal Cirrhosis liver damage characterized by cell loss due to Hepatitis 5. Cholecystitis inflammation of the gall bladder 6. Fat Malabsorption Indication for Low Cholesterol Diet

    1. Coronary Artery Disease (CAD) 2. Hypercholesterolemia high blood cholesterol levels; high serum cholesterol 3. Family History with heart disease

    Cooking techniques on How to Reduce Total Fat, Saturated Fat, and Cholesterol in Foods 1. Trim visible fats in meat and poultry; drain fat after browning the meat. 2. Choose lean meat and white meat 3. Eliminate fat as seasoning 4. Instead of Frying, grill, bake, roast, boil, and pouch meat and fish.
    5. 6. 7. 8. When sauting, use Teflon or non stick pans and spray with vegetable oil Instead of gravy, use wine, tomato juice, broth. Microwave or Boil food for convenience Limit Alcohol Intake (2 servings per day)

    1 serving of alcohol = a. 1 oz whisky, gin or vodka b. 1 oz dessert or sweet wine c. 2 oz table dry wine d. 5 oz beer

    Tips in Substituting High Fat to Low Fat


    USE Non Fat Milk Products Skim Milk Yogurt Reduced Calorie Margarine Use Lemon / Wine / Broth Skim Milk Ricotta Cheese Low Fat Cottage Cheese Low Fat Cheese 1 Tbsp of Cornstarch for sauces Reduce calorie Mayonnaise Reduce calorie Salad dressing Water packed canned fish and meat Foods Rich in Cholesterol (Found in Animal Sources Only) 1. Animal Foods 2. Organ Meats especially Liver 3. Egg Yolk 4. Shellfish Foods Rich in Saturated Fat (Found in Plant and Animal Sources; Solid in room temperature) 1. Beef 2. Butter 3. Hard Yellow Cheeses 4. Luncheon Meat 5. Coconut 6. Cocoa Food Rich in Polyunsaturated Fat Contains Omega Fatty 3 Acids which lowers the risk of heart diseases 1. Fish Oil 2. Fatty Fishes (tuna, salmon, herring) 3. Corn Oil, Safflower Oil, and Sunflower Oil Foods Rich in Monounsaturated Fat 1. Ducks and Goose 2. Olive Oil AVOID Whole Milk Products Cream Sour Cream Butter Whole Milk Ricotta Cheese Regular Cheese 1 Egg Yolk Regular Mayonnaise Regular Salad Dressing All packed fish and meat

    3. 4.

    Peanut Oil Egg

    Nutritional Recommendation for Arthritis


    A. Gout

    Fluids, CHO, and Fats for uric acid excretion in the urine Calorie controlled diet, if overweight and obese. Avoid Alcohol (Beer is made of malt source is sprouting grain) Avoid Purine Foods * Internal Organs (brain and kidney) * Fishes (sardines, mackerel, herring, roe, anchovies) * Shellfishes (scallops and mussels) * Smoked Meat * Ripened Cheese * Fermented Food * Yeast and Sweet Breads * Gravies, Bouillon, Broth Avoid Legumes and Nuts * Asparagus, String Beans, Baguio Beans, Lentils

    B. Osteoarthritis Calorie Controlled diet

    Fish Oils (act as precursor of eiconasoids that decreases inflammation) Calcium Rich Foods (milk, dairy products, green leafy vegetables) Vitamin D (to prevent advancement of osteoarthritis) * Sunlight Exposure * Fortified Milk, Fortified Margarine, Fatty Fishes such as Salmon and Tuna, Shrimps, Oysters, Fortified Cereals, Egg Yolk, Mushrooms Nutritional Recommendation for Osteoporosis

    Calorie controlled diet Calcium (800 1000 mg per day before menopause and add 1.5g after menopause unless estrogen) Manage Protein Intake and Fiber especially wheat bran to avoid calcium excretion Add dry skim milk on foods Nutritional Recommendation for GIT Diseases

    A. Hyperacidity (Increased HCI)

    Fluids Small Feedings Avoid foods thats poorly tolerated by patient

    B. Diarrhea Determine the cause of diarrhea

    Oral Rehydration Therapy to prevent dehydration TPN if Osmotic Diarrhea and Intractable Diarrhea

    Fiber and Pectin (banana, apple) Potassium Rich Foods

    C. Constipation

    Fluids Fiber ( at least 5 servings of fruits and vegetables; 6 servings of bread and cereals) 2 Types of Constipation a. Atonic Constipation or Lazy Bowel (Large Stool)

    b.

    Fiber with liberal fruits, vegetables, and grains Drink 8 10 glasses of H20 daily Spastic Constipation (Small Stools)

    Fiber during Painful episodes Prune Juice, raw fruits and vegetables, grains, nuts

    D. Peptic Ulcer Bland Diet Small Frequent Meals (SIPPY DIET)

    Protein and Vitamin C to promote faster healing Avoid food with extreme temperature (maanghang ex. chilli) Avoid Gastric Stimulants * Herbs and Spices * Garlic * Alcohol * Caffeine Lower Saturated Fats and Increase PUFAS if cholesterol level is High Nutritional Recommendation for Cancer

    Green Leafy vegetables, Yellow Vegetables, and Whole Grains Avoid Moldy Foods Avoid Smoking and Alcohol Avoid Smoked, Charcoal Broiled, Salty Pickled Foods, Salt Cured Avoid Fatty Foods Nutritional Recommendation for Common Illnesses

    A.

    Fever

    Caloric Requirement due to Metabolic Rate a. Infant - additional 200 kcal / kg per 1 Fahrenheit rise b. Children additional 100 150 kcal / kg c. Adults additional 30 40 kcal /kg or 500 600 kcal per 1 Fahrenheit rise * Need 1.5 2.5 kg of Protein if severe and adequate CHO to spare proteins and restore glycogen in liver * Broths, Milk, and Fruit Juices are allowed

    B.

    Dengue fever Treatment is only supportive a. Rest b. Increased Fluids c. Acetaminophen to keep temperature low Typhoid fever

    C.

    IF ACUTE (SUDDEN), Protein, Calorie Liquids, and Residue

    AS TREATMENT PROGRESSES, gradually add SOFT AND BLAND FOODS in SMALL FREQUENT FEEDINGS and add FIBER AND PECTIN Vitamin A (Fatty Animal Foods, Egg Yolk, Whole Milk) and Vitamin C Rich Sources (Citrus Fruits)

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