Diets

General information Teaching 465

Instructed patient about how the body responds to the excess of calories and fat by creating an undesirable increase in blood sugar.

General information Teaching 466

Patient was instructed on appropriate nutrition. Include fish in the meals (2-3 times a week). Choose lean meats like cuts of beef and pork that end in

General information Teaching 467

Patient was instructed on appropriate nutrition. Choose non fat dairy product such as skim milk, non fat yogurt and non fat cheese. Choose water and calorie free

General information Teaching 468

Patient was instructed on appropriate nutrition. Choose liquid oils for cooking instead of solids fats that can be high in saturated trans fats. Remember that fasts are high in calories.

General information Teaching 469

Patient was instructed on appropriate nutrition. Cut back on high calorie snack foods and desserts like chips, cookies, cakes, and full fat ice cream. Eating too much of even healthful foods can lead to weight gain. Watch the portion sizes.

General information Teaching 470

Patient was instructed on proper nutrition, such as avoid eating fatty meats, bacon, corned beef, luncheon meats, spiced meat, gravy, sardines, salmon, tuna, duck, goose, and organ meats.

General information Teaching 471

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.

General information Teaching 472

Patient was instructed on measures to decrease fat in diet, such as foods should be baked, broiled, or boiled instead of fried. Trim visible fat from meats and remove skin from poultry. Substitute fish or chicken for beef, pork or lamb. Use skim milk instead of whole milk.

General information Teaching 473

Patient was instructed on list of precautions regarding food, such as, don

General information Teaching 474

Patient was instructed on precautions regarding food. Avoid containers that have broken seals. Wash any equipment thoroughly that has come in contact with raw meat or poultry. Never use an egg that has unpleasant odors or cracked shells.