Instructed patient about the importance of restricting sodium intake. Advised using salt substitutes (if permitted by MD), by seasoning food with condiments, such as lemon, parsley, cinnamon, etc.
Instructed patient to use moderation when eating foods that are high in sugar to prevent glucose levels from raising.
Instructed patient about foods low in cholesterol, such as, fish, low fat dairy products, fruits and vegetables, grains, herbs and spices, lean meats, lean poultry, egg substitutes, polyunsaturated oils and others.
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 the importance of a proper nutrition. Read the nutrition facts on food labels. Food labels for fruits may contain the words:
Patient was instructed on the importance of an appropriate nutrition to keep blood sugar levels as near to normal as possible. Read Nutrition Facts on food labels and if the serving has too much carbohydrate, the size of serving will need to be adjusted.
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.
Instructed patient about foods high in cholesterol, such as, organ meats, read meats, fatty poultry, shrimp, bacon, cold cuts, hot dogs, saturated fats (found in animal fats and coconut oil), palm kernel, cocoa butter, hydrogenated fats, chocolate, margarine, nondairy substitutes, whole milk, egg yolks, fried foods, and others.
A diet that meets the dietary guidelines will ordinarily have enough iron, folate, and vitamin Bto prevent anemia.
Instructed patient about methods for adjusting the diet to meet a change in activity greater caloric intake is required for prolonged or strenuous activity to prevent hypoglycemia.
