Foods Teaching 1776
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.
Blood Sugar Teaching 1623
Instructed patient use sugar in moderation. Consider lower sugar options if available, fruits, vegetables, beans and whole grain foods are good sources of fiber, drink plenty of water, use less salt.
Low Purine Diet Teaching 1613
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.
Good nutrition is one of the keys to good health. This means making sure you regularly eat foods that have a lot of vitamins and minerals in them, as well as foods that are not high in fat. You should drink milk every day to give your bones the calcium that makes them strong.
Avoiding foods that are rich in fat/cholesterol. Choose only lean meat and avoid the fat. Eat more fish and poultry. Have baked/broiled red meats, fish or poultry instead of fried. Use low-fat or fat-free milk. Try fat-free or low fat cottage cheese or yogurt in place of cream and sour cream. Have steamed vegetables. Dress salads with lemon juice, fat free mayonnaise or fat free dressing.
Foods Teaching 1358
Patient was instructed the importance of following a low-sodium, high-potassium diet. Encourage to eat bananas, citrus, fruits.
General information Teaching 457
Advised using salt substitutes (if permitted by MD), by seasoning food with condiments, such as lemon, parsley, cinnamon, etc.
General information Teaching 477
Instructed patient about walking. It is a very good way to get regular exercise. Walking around the block for at least minutes every day is the ideal type of exercise. Always carry a snack.
General information Teaching 475
Instructed to patient about eating well with diabetes: eating habits do not have to change if you have diabetes. Your dietitian will help you to develop a meal plan that suits your taste and lifestyle. This plan will help you to keep your blood sugar in your target range. The result will be an eating plan you can enjoy.
General information Teaching 476
Instructed patient to eat regular meals: three meals and a snack or two every day at about the same time. Do not skip meals. Choose a variety of foods to eat so the body gets the nutrition it needs. Use the Food Pyramid to choose, eat more from the foods at the bottom and eat less from the foods at the top. Eat more foods with high soluble fiber content such as legumes, fruits and oats.