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Nutrition Cooking Companion  Sodium Restricted Diet
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Nutrition Cooking Companion Sodium Restricted Diet

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  • 1. Sodium-Restricted Diet Cooking Companion
  • 2.
    • Sodium may be helpful or harmful to the body.
    • Salt is one of the nutrients the body needs to live.
    • Sodium is a part of salt.
    • The other part of salt is chloride.
    • Sodium is found in food, water and plants.
  • 3.
    • Sodium determines the amount of fluid in the body.
    • Sodium works with potassium to maintain the balance of body fluids.
    • Sodium is necessary for the transport of glucose and other nutrients in and out of the body’s cells, muscle contraction and transmission of electrical impulses in the body.
  • 4.
    • Sometimes the amount of sodium will need to be adjusted. Examples include; age, heart disease, kidney disease, liver disease, fluid retention and pregnancy.
    • A physician should recommend a diet with sodium restrictions.
  • 5.
    • A sodium restricted diet should be treated as you would treat any prescription medication.
    • The amount of sodium will be prescribed in milligrams.
    • A low sodium diet is a 2000mg diet and is the most commonly ordered. This is approximately ½ of the recommended daily intake.
    • One teaspoon of salt contains approximately 2000 mg of sodium.
  • 6. Label Restrictions Sodium Free Less than 5 milligrams of sodium per serving Very low sodium <35 mg Low sodium <140 mg Reduced sodium At least 25%, sodium than the original but still mat be very high in sodium No added salt or unsalted No salt has been added during processing but does not mean sodium free
  • 7. 2000-3000mg
    • Low salt or no added salt
    • Sodium restriction is mild
    • All high sodium foods are omitted
    • A minimum amount of salt is used for cooking.
    • No salt is added at the table
    1000 mg
    • Sodium restriction is moderate
    • Food is cooked without salt
    • Foods high in sodium are omitted
    • Vegetables high in sodium are restricted
    • Salt free products are used
    • Diet planning is necessary
    500 mg
    • Sodium restriction is severe.
    • Follow restrictions above plus
    • Milk 1 cup/day
    • Egg 1 per day
    • Meat 4 oz per day
  • 8.
    • Changing the amount of sodium may mean big changes in cooking and eating of favorite foods.
    • Families may find it difficult to make changes.
    • Challenge is to follow the diet for your client while having meals that are acceptable to the family.
    • If you can not establish a meal plan that meets the clients needs and the family’s needs, discuss with your supervisor.
  • 9.
    • Read food labels carefully.
    • Rinse canned foods to remove salty juices or buy them packed in water.
    • Rinse foods that are packed I brine.
  • 10.
    • Do not add salt to foods while cooking or at the table.
    • Cook foods from scratch using low sodium ingredients.
    • Limit the amount of processed foods.
  • 11.
    • Use herbs, spices and fruit juices to season foods.
    • Ask restaurants to prepare food without salt.
  • 12.
    • Read labels of condiments and spices such as ketchup and mustard and steak sauce.
    • If meats are kosher, speak with a health professional for substitutions.
  • 13.
    • Avoid fast foods that are very high in salt
    • See list of high sodium foods to avoid on page 62.
  • 14.
    • You can prepare foods with less sodium by using herbs and spices. They are low in sodium and fat free.
    • Basil, bay leaf, chili powder, cinnamon, dry mustard, garlic powder, ginger, onion powder, paprika, parsley, pepper, thyme.
  • 15.
    • You can offer encouragement and suggestions.
    • Point out positive changes.
    • Do not scold clients but help encourage them to return to the plan if they do not eat properly.
    • Discuss with supervisor.