heart healthy diet
Diets
Instructed patient about the importance of preventing dehydration when sick. This could be avoided drinking non-calorie liquids such as water and diet soft drinks in addition to the normal diet. Eat foods with high amounts of water like fruits and vegetables. Avoid drinks with alcohol. Patient verbalized understanding.
Instructed patient about diet plans for diabetics and how this diet translates into eating a variety of food in moderate amounts and following regular meal times.
SN instructed patient to follow a low purine diet to help minimize acute gout attacks by limiting meat, poultry and fish. Animal proteins are high in purine. Avoid or severely limit high-purine foods, such as organ meats, herring, anchovies and mackerel. Red meat (beef, pork and lamb), fatty fish and seafood (tuna, shrimp, lobster and scallops) are associated with increased risk of gout. Because all meat, poultry and fish contain purines, limit your intake to 4 to 6 ounces (113 to 170 grams) daily. SN instructed pt/cg to cut back on fat since saturated fat lowers the body's ability to eliminate uric acid. Also instructed patient Limit or avoid foods sweetened with high-fructose corn syrup. Fructose is the only carbohydrate known to increase uric acid. It is best to avoid beverages sweetened with high-fructose corn syrup, such as soft drinks or juice drinks. Juices that are 100 percent fruit juice do not seem to stimulate uric acid production as much. SN also discussed to choose complex carbohydrates and explained to patient/cg that pt will need to eat more whole grains and fruits and vegetables and fewer refined carbohydrates, such as white bread, cakes and candy. SN advised CG to ensure that pt. drinks plenty of fluids, particularly water. Fluids can help remove uric acid from your body.
Instructed patient/caregiver on no-added-salt or salt-controlled diet can help control high blood pressure. Even if you are taking medication, it's important to follow a salt-controlled diet to help the medication work more effectively. Use a limited amount of salt in cooking. Don't add salt to your food at the table, either at home or when dining out. Most restaurants add salt when preparing food. Use fresh or dried herbs, spices, and lemon juice to season foods. Avoid ham, bacon, salt pork, and cheese, because these are made with salt. Patient/caregiver verbalized understanding.
RN instructed patient and caregiver on no-added-salt or salt-controlled diet that can help control high blood pressure. RN explained that even if taking medication, it's important to follow a salt-controlled diet to help the medication work more effectively and use a limited amount of salt in cooking. RN instructed caregiver not to add salt to food at the table, either at home or when dining out. RN also instructed patient to use fresh or dried herbs, spices, and lemon juice to season foods and avoid ham, bacon, salt pork and cheese because these are made with salt. Patient and caregiver verbalized understanding of all instructions given.
Educated PT on low fat diet. PT was instructed to eat plenty of plant foods (such as whole-grains, fruits, and vegetables) and a moderate amount of lean and low-fat, animal-based food (meat and dairy products) to help control your fat, cholesterol, carbs, and calories. When you're shopping, choose lean meats, fish, and poultry. Limit these to 5-7 ounces per day. Understanding was verbalized.
Instructed patient about how overeating can affect his/her sugar levels, it does not matter if what he/she ate in excess was healthy or not.
Patient was instructed on food not allowed on a healthy nutrition, such as whole milk, cheeses, yogurt, ice cream, fruits and vegetables that are creamed, fried or au gratin. Breads and cereals, egg noodles, doughnuts, griddle cakes, waffles and pastries.
Instructed patient to avoid candies, chocolates, cookies, drinks and others foods rich in sugar. Patient was instructed on the importance of a good nutrition to control hyperglycemia: Avoid skipping meals. This can make people extra hungry, moody and unable to focus. Pay attention to the portion. Eat healthy.
Patient was instructed on appropriate nutrition. Eat healthy, eat more fiber, try whole grains fresh fruits, and raw vegetables. Try picking from the rainbow of colors to maximize variety. Eat non starchy vegetables such as spinach, carrots, broccoli or green beans with the meals.