Diets

General information Teaching 491

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.

Teaching 241

Instructed patient to choose a diet that emphasizes eating vegetables, fruits and whole grains.

Teaching 242

Instructed patient on how important is to understand that a diabetic diet is not a restrictive diet, on the contrary it is a healthy, nutrient enriched diet, low in calories and fat.

Teaching 243

Instructed patient that a diabetic diet doesnt exist by itself, a healthy diet, which can be shared with the other family members,will prevent increases in blood sugar.

Teaching 244

Instructed patient about how overeating can affect his/her sugar levels, it does not matter if what he/she ate in excess was healthy or not.

General information Teaching 50

Instructed in the importance of including more fiber in diet if not contraindicate. Instructed to take fresh fruit, cooked or stewed fruits, green vegetables, root vegetables and whole grain food.

Cholesterol Teaching 70

Instructed in foods high in cholesterol such as organ meats, red 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.

Cholesterol Teaching 71

Instructed in foods low in cholesterol such as fish, low fat diary products, fruits and vegetables, grains, herbs and spices, lean meats, lean poultry, egg substitutes, polyunsaturated oils and others.

General information Teaching 94

Instructed in that not one food is perfect. However, a wide variety of foods from each group assures the desirable intake of nutrients. A well-balanced diet is essential for good health.

Teaching 127

Instructed in the importance of restricting sodium intake. Advised to use salt substitutes (if permitted by MD) by seasoning food with condiments such as lemon, parsley, cinnamon, etc.