Patient Info

HEALTHY DIET

HEALTHY DIET

1.  Decrease intake of simple carbohydrates.  Substitute with complex carbohydrates, such as beans, whole-grain foods, and nuts. 

2.  Decrease or eliminate fats from animals.  Choose leaner meats and try to broil or bake them.  Avoid saturated fats and trans fats. Trans fats are those that are solid at room temperature, and are found in many margarines and in other fats labeled “partially hydrogenated.” Reduce saturated fat intake by substituting skim or 1 percent milk for whole milk.

3.  Use olive oil or peanut oil liberally.  These are monounsaturated fats that seem to have a beneficial effect on blood lipid levels.  Polyunsaturated oils, such as canola oil, are second-best.  Avoid partially hydrogenated vegetable oils, also known as trans fat.

4.  Eat lots of fruits, vegetables, and nuts (especially almonds, walnuts, and hazelnuts). 

5.  Use seafood as main source of dietary protein, particularly oily fish from northern oceans.  These include salmon, mackerel, tuna, sardines, anchovies, and Alaskan halibut.          

6.  Bean curd or tofu products are good sources of protein and complex carbohydrates.

7.  Ingest small amounts of foods containing sugar or corn syrup.  These foods cause rapid rise in blood sugar and a strong insulin response.

8.  Exercise for 40 or more minutes per day.  Ideal exercises are walking, jogging, swimming, or rowing.

 

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GLUTEN FREE DIET / DIET FOR CELIAC DISEASE

GLUTEN FREE DIET / DIET FOR CELIAC DISEASE

Begin with gluten-free cereal grains already present in one’s diet. Hot cereals made from corn meal, cream of rice, hominy.
Can use Montina, arrowroot starch, corn flour, cornmeal, corn starch, potato flour, potato starch, rice bran, rice flour, rice polish, sweet rice flour (glutinous), soy flour, tapioca flour, tapioca starch, food grade sorghum, acceptable edible seed flours, such as flax seed; nut flours, such as chestnut; other legume and root based flours.
Potatoes and sweet potatoes, yams, gluten-free pastas, oriental rice noodles made from rice.
Wine and brandies without preservatives and added dyes, potato vodka, most rums and tequila.
Rice wafers, potato based, cornstarch based, pure cornmeal chips and tortillas, popcorn, vegetable and gluten-free nut based chips.
Simple dressings such as vegetable oil and wine vinegar or vegetable oil and lemon juice. In the U.S. when the terms Vinegar, Cider Vinegar, and Apple Vinegar are on a food label they must be made from apples.
Olive oils, soy, safflower, grape seed, sunflower, corn oils, canola, margarines, butter, lard, cream, cottonseed, pure mayonnaise, peanut butters, and hydrogenated soy oils. Evaluate low fat combinations.
Fresh egg products and pure egg substitutes.
All aged hard cheeses such as cheddar, Swiss and Parmesan.
Fresh brewed coffee, tea, chocolate made with cocoa, fruit juices, carbonated drinks and some nut and rice drinks.

 

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FOODS THAT CONTRIBUTE TO GAS

FOODS THAT CONTRIBUTE TO GAS

 
Eat slowly and chew your food well before swallowing
 Drink liquids either before or after meals, not with, to avoid swallowing air
If you do drink a carbonated beverage (soft drink), pour it out of the bottle/can into a glass and let most of the air bubbles escape before sipping

Carbonated beverages, medications, or powders

Milk, ice cream, and cheese

Cabbage, radishes, onions, broccoli, Brussels sprouts, cauliflower, cucumbers, sauerkraut, asparagus, potatoes, rutabaga, turnips, Prunes, apricots, apples, raisins, bananas

Pan-fried or deep-fried foods, fatty meats, rich cream sauces and gravies, pastries

All foods that contain wheat and wheat products including cereals, breads, and pastries

Most beans, especially dried beans and peas, baked beans, soy beans, lima beans

 

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FOLIC ACID

FOLIC ACID

Folate is essential for the normal growth and maintenance of all cells.


Sources

 Liver

 Yeast

 Leafy green vegetables

 Legumes.

 

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DYSPHAGIA DIET

DYSPHAGIA DIET

Maintain an upright position (as near 90 degrees as possible) whenever eating or drinking.
Take small bites — only 1/2 to 1 teaspoon at a time.
Eat slowly. It may also help to eat only one food at a time.
Avoid talking while eating.
When one side of the mouth is weak, place food into the stronger side of the mouth. At the end of the meal, check the inside of the cheek for any food that may have been pocketed.
Try turning the head down, tucking the chin to the chest, and bending the body forward when swallowing.
Do not mix solid foods and liquids in the same mouthful.
Following each meal, sit in an upright position (90 degree angle) for 30 to 45 minutes

 

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DIETARY GOALS

DIETARY GOALS

The American Cancer Society provides a calculator that estimates the number of calories that a person should consume per day based upon their current (or target) weight, gender, and activity level. It is available online at the following web site: www.cancer.org/docroot/PED/content/PED_6_1x_Calorie_Calculator.asp

 

Saturated fat

<7 % of total calories

Polyunsaturated fat

Up to 10% of total calories

Monounsaturated fat

Up to 20% of total calories

Total fat

25 to 35% of total calories

Carbohydrates

50 to 60% of total calories

Fiber

20 to 30 g/day

Protein

Approximately 15% of total calories

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DIET FOR DUMPING SYNDROME

DIET FOR DUMPING SYNDROME

Small frequent meals -5 to 6 a day.
Take some fat with each meal. This slows stomach emptying.
Use complex carbohydrates such as whole grain breads and decrease high sugar foods.
Avoid alcohol and sweetened beverages such as sodas,lemonade.
Take liquids in small quantities (½ cup) preferably 30 minutes before or after meals.
Try low lactose milk or  lactaid tablets.
Use as little salt as possible.
Try lying down after meals.

 

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CALCIUM AND VITAMIN D

CALCIUM AND VITAMIN D 

Adequate calcium and vitamin D intake are important to reduce the risk of osteoporosis.
Vitamin D is essential in the formation and maintenance of bones and teeth by regulating the absorption and use of calcium and phosphorus.


Goal

Daily calcium intake be at least 1000 mg in premenopausal women and men
1500 mg in postmenopausal women who do not take estrogen
800 International Units (IU) of vitamin D each day
Milk is the primary dietary source of dietary vitamin D, containing approximately 100 IU per cup.


Sources

Exposure to Sunlight

Fortified milk and margarine

Eggs

Butter

 

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BLAND DIET

BLAND DIET

Recommend any beverage except those containing caffeine and alcohol (decaffeinated coffee and cold drinks).

Recommend   plain white and wheat bread, cream of wheat, cream of rice, farina, oatmeal, Spaghetti, noodles, macaroni, rice, graham, or plain crackers.

Cheese: Plain, mild-flavored, such as American, cottage and cream.

Eggs: Poached, scrambled, soft or hard cooked, baked, creamed, plain omelet

Fats: Butter, margarine, mayonnaise, cream, mild salad dressings, salad oil, crisp bacon and smooth peanut butter.

Fruits and Juices: Stewed, peeled peaches, pears, apricots or baked apple without skins. Canned peaches, pears. Royal Anne cherries, Bing cherries. Applesauce,  Ripe banana and avocado, and other pureed fruits.

Meats, Fish and Poultry: Very tender beef, veal, lamb, fresh pork, liver, poultry or fish which has been broiled, roasted or steamed.

Potatoes or Substitutes: Potato, mashed, baked, or broiled without skins. Sweet potato or yams. Rice. Spaghetti, noodles or macaroni.

Spices: cinnamon, salt, sugar, mace, parsley, paprika and lemon vinegar. Flavorings and extracts.

Vegetables: Cooked tender asparagus tips, beets, carrots, green or waxed beans, mushrooms, pumpkin, green peas, white or sweet potato without skins, spinach, summer or winter squashes. Vegetables may be creamed, scalloped or served in cream soups or gelatin salads, mildly seasoned. Mild-flavored vegetable juices.
Soups: Cream soups made with foods permitted.

AVOID

Fruits with coarse skins or seeds
Figs, raisins, pineapple, berries, melon and coconut
Citrus fruits when consumed on an empty stomach
Spiced or pickled fruits
Pepper, hot sauce, chili sauce and all other spices
Fried or highly seasoned foods
Caffeine, cocoa, coffee, tea and alcohol.

 

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ACID REFLUX DIET

ACID REFLUX DIET

Mint, long thought to aid in digestion, tends to stimulate reflux in people with acid reflux disease.

Alcoholic drinks and smoking
can damage the lining of the esophagus and the stomach. Fermented beverages, like wine and beer, also can increase the production of stomach acid.

Caffeinated drinks
—including coffees, teas, sodas, and even hot chocolate—are a problem for some people with acid reflux disease. Even decaffeinated coffee, is acidic and can aggravate heartburn.

High-fat foods
tend to relax the lower esophageal sphincter (LES) muscle. In addition foods with higher fat content digest more slowly; this leaves food and acid in the stomach much longer, increasing the chances of experiencing heartburn.

Tomatoes, citrus fruits, and onions
are acidic and trigger heartburn in some people.

Sodas
, even if caffeine-free, can trigger heartburn because they are carbonated

Have smaller meals
. Eating large meals creates pressure in your stomach. This pressure can force acid from the stomach into your esophagus. Maintain upright posture during and after eating. Avoid clothing that is tight in the abdominal area.

Eat your last evening meal or snack at least 3 hours before bedtime.
Most of the food in your stomach is digested within 3 hours. Sleep on your left side. Elevate the head of your bed 4-6 inches by placing bricks under the headboard.

 

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