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5 Diseases-Classified Diets Nurses Could Teach Patients
5 Diseases-Classified Diets Nurses Could Teach Patients
5 Diseases-Classified Diets Nurses Could Teach Patients
As nurses, we are responsible for the well-being of our patients. That means that we should
mind what they feel, how they look, what they eat, and how they are doing. Holistic care is a
forte of nurses that no other care provider could imitate. We are used to focusing on disease
prevention practices and treatments at hospitals, but what can we do for patients who are
about to be discharged? Other than the common hospital diets you could teach, here are
five disease-classified meals that would surely keep the patient out of the grasp of certain
lifestyle diseases that affect the humanity today.
Consume a diet high in protein and calories to aid healing and promote weight
gain.
Serve a low residue diet to restrict more fiber and residue. They reduce the
frequency and volume of the stool.
For breakfast, you could teach your patient to consume a glass of apple juice,
cream of rice, scrambled eggs, toast with butter and jelly, and cup of milk.
For lunch, the patient could have tomato juice, turkey sandwich on white bread,
canned peach halves, gelatin, and cup of milk.
For dinner, a diet of roasted chicken, mashed potatoes, cooked carrots, French
bread with butter, rice pudding, cranberry juice and cup of milk would be
sufficient to aid in weight gain but minimize diarrhea associated with this disease.
For snacks, the patient could opt for Melba toast and cup of milk.
The patient could include meat, poultry, fish, eggs, and milk, fruit and vegetables
juices without the pulp, bread, cereals, and ice cream.
Most often called the silent killer; hypertension is a consistent blood pressure that never
goes below 140/90 mmHg, only higher. Inability to control or maintain a normal blood
pressure risks the patient to increase chances of heart failure and MI.
Nutrition Matters
One of the factors that increase the risk of developing hypertension is a high sodium diet.
For people who had already existing hypertension, here are tips to reduce the sodium you
consume:
To enhance the flavors when cooking, use spices, herbs, oils, and lemon to add
food flavor.
Eat fresh foods because processed foods contain a high amount of sodium.
Nutrition Matters
The daily protein requirements are 0.8-1g/kg. These should be foods like beef, fish milk,
poultry, pork and egg whites. This is to prevent weight loss and protein catabolism. Here are
some considerations for the diet of the patient:
Avoid processed foods. It is much better to bake, broil and grill the patients food.
Avoid salads with dressings; opt for a serving of cooked vegetables without
sauce.
Eat lean protein foods. A patient needs 85g of protein daily or one meat serving
thats about the size of a deck of playing cards.
For breakfast, the patient can have 2 slices of whole wheat toast, a tsp of olive
oil, cup egg white omelet, cup cooked oatmeal, and cup apple juice.
For lunch, serve turkey sandwich (whole wheat bread and low-fat cheese), 1
apple, 28g bag of baked chips, I glass of water
For an afternoon snack, a bunch of carrot sticks would do, and for a bedtime
snack, cup low-fat cottage cheese and cup canned fruits in its juice.
For dinner, 2 cups cooked spaghetti, 1 cup spaghetti sauce, 57g lean ground
beef, 1 cup salad with 1 tomato, 1 slice garlic bread, and 8oz of water.
Small, frequent, and nutritious meals are a must for diabetic patients.
For breakfast, scrambled eggs with butter diluted cream, and orange juice.
For lunch, spaghetti squash with butter and parmesan cheese, lettuce leaf with
mayonnaise, and orange diet soda mixed with whipped cream.
For dinner, hotdog slices with sugar-free ketchup, asparagus with butter, and
chopped lettuce with mayonnaise.
For snacks, the patient can have sugar free vanilla ice cream
Servings for the food could be calculated by a dietitian, so it would be best for the
family to work out the diet with a dietitian.
The key to success would be the familys understanding of the dietary teachings.
These meal plans were made to fit the requirements of every disease. It is essential that the
patient and the family would adhere to the regimen, not only the diets but also with the
medications, to achieve a fully recovered or a stable health condition.