Patient Info

VITAMIN B-1 (thiamine)

Vitamin B-1 is needed for the normal functioning of all body cells, especially nerves.
 

Sources

Oysters

Green peas

Brewer’s yeast

Organ meats

Dried beans and peas

Oranges

Wheat germ,

Whole grain breads and cereals

Peanuts and peanut butter

VITAMIN A

Vitamin A is necessary for normal eyesight, bone formation, and resistance to infection.

Sources

Liver, fish liver oils, eggs

Orange vegetables like carrots, sweet potatoes, pumpkin

Dark-green leafy vegetables, like spinach

Orange fruits like mango, cantaloupe, papaya, and persimmon

Tomatoes, green beans

LOW FIBER DIET

Indicated in
Acute or sub acute diverticulitis
Acute phases of ulcerative colitis or Crohn’s disease.
After some types of intestinal surgery
After a colostomy or ileostomy

Starches – Bread & Grains: 4 or more serving’s daily
Bread and cereals made from refined flours, pasta, and white rice

Vegetables: 3 or more servings daily-Vegetable juice without pulp, the following cooked vegetables: yellow squash (without seeds), green beans, spinach, pumpkin, eggplant, potatoes without skin, asparagus, beets, carrots
Fruits: 2 or more serving’s daily-juices without pulp, canned fruit except pineapple, ripe bananas, and melons
Meat or meat substitutes: meat, poultry, eggs, seafood
Milk & Milk Products: 2 or more cups daily

Avoid
 Popcorn, whole-grain breads, cereals, rice, pasta, bran cereal, oatmeal, chunky peanut butter, nuts, seeds, dried beans, dried peas

HIGH FIBER DIET

FIBER 

GOAL- 20 to 35 grams of fiber per day
Eating a diet that is high in fiber can decrease the risk of coronary heart disease and stroke by up to 50 percent.
Eating fiber also protects against type 2 diabetes, and eating soluble fiber (such as that found in vegetables, fruits, and especially legumes)   helps control blood sugar in people who already have diabetes.

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.

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.

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

FOLIC ACID

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

Sources

 Liver

 Yeast

 Leafy green vegetables

 Legumes.

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

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