Diet for a Patient with Cardiovascular Disease – This book covers the entire syllabus of “Nutrition and Dietetics” prescribed by BNMC for all Diploma in Nursing Science and Midwifery students. We tried to accommodate the latest information and topics. This book is an examination-friendly setup according to the teachers’ lectures and examination questions.
At the end of the book previous university questions are given. We hope in touch with the book students’ knowledge will be upgraded and flourish. The unique way of presentation may make your reading of the book a pleasurable experience.
Diet for a Patient with Cardiovascular Disease
Diet Menu for Cardiovascular Disease Patient:
1. Eat small frequent meal to avoid gastric distention and pressure on the heart.
2. Reduce sodium in the diet to 250 to 2000 mg.
3. Advise to eat food low in sodium such as meat, fresh and frozen, canned, eggs, peanut butter, catfish, cod oil, salmon and tuna fish.
4. Advise dairy product skim milk 2 percent, low sodium cheese, cottage cheese fruits vegetables, bread crackers, puffed rice, puffed wheat, barely, corn meal, corn starch, unsalted macaroni, rice, unsalted butter, margarine, salad dressing, mayonnaise, shortenings, unflavored gelatin, jam, jelly, honey, unsalted nuts and popcorn.
Diet for a Patient with Nephrotic Syndrome
Diet Menu For A Nephrotic Syndrome Patient:
1. Increase protein intake to 120 g per day or more.
2. Increase caloric intake to 50 to 60 kcal per kilogram of body weight.
3. Restrict sodium intake to control sodium. Allowance may range from 250 to 1500 mg per day.
Diet for a Patient with Renal Failure
Diet Menu for an Acute Renal Failure Patient:
1. Decrease protein intake.
2. Increases calories 50 kcal per kilogram of body weight to promote nitrogen balance.
3. Adjust fluid intake to avoid over-hydration and dehydration.
4. Fluid allowance prescribed during oliguric phase is calculated as 24 hours urine plus 400 ml to 3 liter when diuretic is administered.
5. Intravenous dextrose and insulin is administered to lower serum potassium.
6. Sodium is restricted to 500 to 1000 mg per day during oliguric phase. Sodium intake is increased during diuretic phase.
(Ref: Onila Salin’s Essential nutrition/1/150)
Diet Menu for a Chronic Renal Patient:
1. Provided high biological value of proteins. Protein requirement is increased once the dialysis is started. Provide high intake of non-protein calories
2. Adjust sodium and fluid intake to avoid sodium imbalance. Provide vitamin D, calcium, phosphorous supplements to prevent bone demineralization.
3. Provide adequate calories through non-protein diet such as butter oil, sweets.
4. To reduce potassium content of vegetable and potatoes cut the vegetables in small pieces, soak them over night and boil them in fresh water.
5. Iron deficiency anaemia is common in clients with renal failure. Intramuscular or intravenous iron may be given.
6. Deficiency of zinc causes anorexia, taste alteration. Zinc may be added to the dialysis.
7. Client with renal failure may show hypermagnesemia. Avoid use of drugs containing magnesium such as antacid, laxatives and enemas.
(Ref: Onila Salin’s Essential nutrition/1/150)
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