1. Nutrition
and Diet
Berndel Magamay, BSN, RN

3. • Poor diet and sedentary lifestyle
are linked to:
– Cardiovascular disease
– Type 2 diabetes
– Hypertension
– Osteoporosis
– Some cancers

4. Recommended
• Highly nutritious foods and
beverages that limit:
– Saturated and trans fats
– Cholesterol
– Added sugar
– Salt
– Alcohol

5. – Fat should account for 20% to 35% of
calories, with no more than 10% of calories
coming from saturated fat and a bare
minimum of trans fat
– Cholesterol should not exceed 300 mg

6. – Carbohydrate intake should include high-
fiber fruits, vegetables, and whole grains
with little added sugars
– The equivalent of 2 cups of fruit and 2½
cups of vegetables should be consumed
daily, selecting from vegetable subgroups
(dark green, orange, legumes, starch
vegetables, and other vegetables).

7. – Of the approximately six grain products
recommended daily, at least half should be
whole-grain products.
– At least three fat-free or low-fat milk (or
milk equivalent) products should be
consumed daily.
– Sodium intake should not exceed 2,300 mg,
while foods should be potassium rich.

9. • Educate patients about:
– The five basic food groups and their
placement on the food pyramid
– Optimum weight
– Calorie requirements
– Ways to increase fiber and
decrease fat in the diet

10. – Reduce total fat content by cutting down on:
• Red and fatty cuts of meat
• Bacon and sausage
• Cooking oils
• Whole dairy products
• Eggs
• Baked goods
• Cookies and candy
• Sauces, soups, and dressings made with cream,
eggs, or oil

11. – Also teach patients to:
• Save high-fat foods for a special treat
• Reduce portion size
• Use fat substitutes
• Prepare dishes at home using low-fat
recipes

13. • Encourage patients to keep food
diaries
• Review them periodically to
determine if other adjustments
should be made

14. • If weight loss is desired, have
the patient weigh in monthly,
and review the diet
• Give praise or constructive
criticism at this visit
• Many people, especially women,
respond to group therapy that
focuses on education, support,
and expression of feelings
related to overeating

16. References:
• U.S. Department of Health and Human Services
and U.S. Department of Agriculture. (2005).
Dietary Guidelines for Americans 2005. Executive
summary.
• Available:
www.health.gov/dietaryguidelines/dga2005/docu
ment/html/executivesummary.htm