Patient was instructed on appropriate nutrition. Choose non fat dairy product such as skim milk, non fat yogurt and non fat cheese. Choose water and calorie free
Patient was instructed on measures to decrease fat in diet, such as foods should be baked, broiled, or boiled instead of fried. Trim visible fat from meats and remove skin from poultry. Substitute fish or chicken for beef, pork or lamb. Use skim milk instead of whole milk.
Instructed patient about foods low in cholesterol, such as, fish, lowfat dairy products, fruits and vegetables, grains, herbs and spices, lean meats, lean poultry, egg substitutes, polyunsaturated oils and others.
Instructed patient about how the body responds to the excess of calories and fat by creating an undesirable increase in blood sugar.
Patient was instructed on appropriate nutrition. Cut back on high calorie snack foods and desserts like chips, cookies, cakes, and full fat ice cream. Eating too much of even healthful foods can lead to weight gain. Watch the portion sizes.
Instructed in the importance of including more fiber in diet if not contraindicate. Instructed to take fresh fruit, cooked or stewed fruits, green vegetables, root vegetables and whole grain food.
Instructed in that not one food is perfect. However, a wide variety of foods from each group assures the desirable intake of nutrients. A well-balanced diet is essential for good health.
A diet that meets the dietary guidelines will ordinarily have enough iron, folate, and vitamin Bto prevent anemia.
Instructed patient about methods for adjusting the diet to meet a change in activity greater caloric intake is required for prolonged or strenuous activity to prevent hypoglycemia.