Key Nutrition Advice for Patients Needing
to:
by Jo Ann Carson, PhD, RD, LD
Printable PDF version
Lower
Cholesterol
For
meat, select lean cuts and keep portions moderate
Lean
= sirloin, round steak, skinless poultry, grilled
fish
Portion
= 3 oz or size of a deck of cards
For
dairy foods, use low-fat or preferably non-fat products
Use
care in the amount and type of added fat
Limit
added fat from margarine, salad dressings and fried
food
|
Lower
Blood Pressure
Reduce
sodium intake 
Do
not add salt to food at the table
When
eating out select fruits, salads and plain meats
No
highly salted foods (nuts, chips, pretzels)
No
pickled foods or high sodium sauces
Increase
potassium, calcium and magnesium
For
K+, fruits and vegetables
For
Ca++, low fat or fat free dairy products
For
Mg, nuts and seeds
|
Control
Weight
Keep
portion size small to moderate
Lower
fat intake
Limit
snacking to low calorie items
Limit
calorie containing beverages
|
Physical Activity Advice:
At least 30 minutes of moderate activity, such as
brisk walking, on most days
|
Key
Food Sources of:
|
Saturated
Fat
Animal
Fat
Poultry
Skin
Lard
Coconut
Oil
|
Monounsaturated
Fat
Olive
Oil
Canola
Oil
Avocado
Pecans
|
Polyunsaturated
Fat
omega-6:
Safflower Oil, Corn Oil, Walnuts
omega-3:
Flaxseed Oil, Salmon,
 tuna
& sardines
|
|
Potassium
Bananas
Citrus
& Tomato Juices
Potatoes
Pinto
Beans
Milk
|
Sodium
Canned
Soups & Meats
Chips/pretzels
Pickles
Cured
Meats
Sauces—BBQ,
steak
|
Calcium
Milk
& Yogurt
Cheese
Canned
Fish w/ bones
Ca
fortified Juice & Cereal
Tofu
|
|
Body
Mass Index Chart
|
|
19
|
20
|
21
|
22
|
23
|
24
|
25
|
26
|
27
|
28
|
29
|
30
|
31
|
32
|
|
Height
(inches)
|
Body
Weight in Pounds
|
|
60
|
97
|
102
|
107
|
112
|
118
|
123
|
128
|
133
|
138
|
143
|
148
|
153
|
158
|
163
|
|
61
|
100
|
106
|
111
|
116
|
122
|
127
|
132
|
137
|
143
|
148
|
153
|
158
|
164
|
169
|
|
62
|
104
|
109
|
115
|
120
|
126
|
131
|
136
|
142
|
147
|
153
|
158
|
164
|
169
|
175
|
|
63
|
107
|
113
|
118
|
124
|
130
|
135
|
141
|
146
|
152
|
158
|
163
|
169
|
175
|
180
|
|
64
|
110
|
116
|
122
|
128
|
134
|
140
|
145
|
151
|
157
|
163
|
169
|
174
|
180
|
186
|
|
65
|
114
|
120
|
126
|
132
|
138
|
144
|
150
|
156
|
162
|
168
|
174
|
180
|
186
|
192
|
|
66
|
118
|
124
|
130
|
136
|
142
|
148
|
155
|
161
|
167
|
173
|
179
|
186
|
192
|
198
|
|
67
|
121
|
127
|
134
|
140
|
146
|
153
|
159
|
166
|
172
|
178
|
185
|
191
|
198
|
204
|
|
68
|
125
|
131
|
138
|
144
|
151
|
158
|
164
|
171
|
177
|
184
|
190
|
197
|
203
|
210
|
|
69
|
128
|
135
|
142
|
149
|
155
|
162
|
169
|
176
|
182
|
189
|
196
|
203
|
209
|
216
|
|
70
|
132
|
139
|
146
|
153
|
160
|
167
|
174
|
181
|
188
|
195
|
202
|
209
|
216
|
222
|
|
71
|
136
|
143
|
150
|
157
|
165
|
172
|
179
|
186
|
193
|
200
|
208
|
215
|
222
|
229
|
|
72
|
140
|
147
|
154
|
162
|
169
|
177
|
184
|
191
|
199
|
206
|
213
|
221
|
228
|
235
|
|
73
|
144
|
151
|
159
|
166
|
174
|
182
|
189
|
197
|
204
|
212
|
219
|
227
|
235
|
242
|
|
|
BMI
Formula: weight (kg) ÷ height (m)2
or [weight (lbs.) ÷ height (inches)2]
x 703
|
|
|
|
|
