heart healthy diet
Healthy diet
SN instructed that a healthydiet is a major factor in reducing your risk of heart disease. A healthydiet and lifestyle can reduce your risk of heart disease, heart attacks, and stroke. Most fruits and vegetables are part of a heart-healthydiet. They are good sources of fiber, vitamins, and minerals. Most are low in fat, calories, sodium, and cholesterol. Eat five or more servings of fruits and vegetables per day. Choose whole grain foods (such as bread, cereal, crackers, and pasta) for at least half of your daily grain intake. Grain products provide fiber, vitamins, minerals, and complex carbohydrates. Eating too many grains, especially refined grain foods (such as white bread, pasta, and baked goods) can cause weight gain. Avoid high-fat baked goods such as butter rolls, cheese crackers, and croissants and cream sauces for pasta. Lean proteins, poultry, seafood, dried peas, lentils, nuts, and eggs are good sources of protein, B vitamins, iron, and other vitamins and minerals. Avoid foods with a lot of saturated fats including animal products such as butter, cheese, whole milk, ice cream, sour cream, lard, and fatty meats such as bacon.
Instructed patient that good nutrition and a heart-healthy, low-sodium diet are very important for everyone especially people with heart conditions. By choosing the right kinds of foods and maintaining a healthy weight, you can help minimize strain on your heart and vascular system, and feel your best. Understanding was verbalized.
SN instructed patient on heart healthy diet: reduce na intake by choosing fresh vegetables instead of canned, choose healthy fats which includes olive and canola oil, walnuts and flax seeds, avoid foods that include margarine, avoid fried foods, and eat more soluble fiber foods such as apples, broccoli, carrots and avoid fatty meats such as hotdogs, sausage and bacon.
SN instructed patient and caregiver that NAS Diet (No-Added-Salt) is still a balanced diet. It includes grains, fruits, dairy products, meat and vegetables, but the choices you make, must be lower-sodium choices. The NAS Diet (No-Added-Salt) allows all milk, all yogurt, all fruits and all breads without salted tops. Vegetables must be fresh or frozen and not canned or pickled.
SN instructed patient and caregiver to eat a healthydiet, as it can boost your immune system and speed up wound recovery. Five nutrients that are essential for wound healing: Protein, Vitamin C, Zinc, Carbohydrates, Vitamin A
SN instructed patient that the no concentrated sweets (NCS) diet is designed to limit the total sugar in the diet to achieve and maintain near normal blood sugar levels. Foods that should be avoided includes sugar, regular syrup, molasses, and regular jam and jelly, candy, pie, cake, cookies, doughnuts, etc.
SN instructed patient/cg regarding diet modification promoting wound healing: increase protein in your diet. Food reach in protein: eggs, meat, cheese, milk, fish, peanut butter, legumes. Drink at least 8 glasses of water every day. Eat food reach in vitamin C ( citrus fruits and juices, strawberries, tomatoes, broccoli, potatoes) and zinc such as fortified cereals, red meat, and seafood. Patient Verbalize 80% understanding: Requires more instructions.
SN instructed patient on nutrients required for wound healing. To promote wound healing with good nutrition, plan healthy, balanced meals and snacks that include the right amount of foods from 5 food groups: protein, fruits, vegetables, dairy and grains. Fats and oils should be used sparingly. Choose vegetables and fruits rich in vitamin c, such as strawberries or spinach. For adequate zinc, choose whole grains and consume protein, such as eggs, meat, dairy or seafood. Some wounds may require a higher intake of certain vitamins and minerals to support healing. Include adequate protein throughout the day. Include a source of protein at each meal or snack. Stay well-hydrated with water or other unsweetened beverages. For people with diabetes, monitor, and control blood sugar levels to help prevent new wounds from developing and to support healing and recovery. Patient verbalized understanding.
SN instructed patient and caregiver about Jevity, an enteral nutrition formulas are used as nutritional replacements for patients who are unable to get enough nutrients in their diet. These formulas are taken by mouth and are used by the body for energy and to form substances needed for normal body functions. Use the amount recommended by your doctor. This preparation is in ready-to-use form. No dilution is needed unless directed by your physician. Shake the preparation well before opening. Refrigerate after opening, out of the reach of children. Most formulas can be kept in the refrigerator for 1 to 2 days. Check the label of your product.
SN Instructed patient on diabetic dinner and snack example: Dinner- 3 ounces meat or protein, such as baked cod or salmon / 2 starches, such as 2/3 cup cooked brown rice, / 2 vegetables, such as 1 cup steamed asparagus and 1/2 cup cooked carrots / 1 fat, such as 1 tsp margarine or 1 tsp olive oil / 1 fruit, such as 3/4 cup fresh pineapple / 1 milk, such as 1 cup skim milk. Evening Snack - 1 bread, such as 3 cups air-popped popcorn / 1 meat or protein, such as 1/4 cup lowfat cottage cheese or 1 ounce turkey breast.