low carbohydrate diet
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A low carbohydrate diet limits carbohydrates from grains, starchy vegetables, fruits, and emphasizes foods high in protein and fat. It is used for weight loss, health benefits, and reducing disease risks. While it can help with weight loss, there are risks like headaches, weakness, and fatigue. Long term, it may increase the risk of gastrointestinal issues, chronic diseases, and vitamin/mineral deficiencies. Ketosis occurs when the body breaks down stored fat for energy due to a lack of carbohydrates, producing ketones. However, the American Heart Association says there is not enough evidence that low carb diets provide heart healthy benefits.
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Low carbs diet
Carbohydrates provide an important source of energy. Low-carbohydrate diets restrict carbohydrate intake, often below 130g per day, to induce weight loss. Very low-carbohydrate ketogenic diets reduce carbohydrates to less than 50g per day to produce ketosis, where the body uses fat instead of glucose for fuel. While low-carb diets may aid short-term weight loss, long-term safety and effectiveness require more research due to potential vitamin deficiencies or unfavorable cholesterol changes with strict low-carb intake.
nutrition & cardiovascular disease
According to statistics from Kuwait in 2008, cardiovascular disease accounted for 46.8% of cases, diabetes was 14.6%, respiratory disease was 15%, and smoking was 20.6% with obesity at 7%. Angina is manifested by chest pain or discomfort along with shortness of breath during exercise, a fast heartbeat, weakness, dizziness, nausea, and increased sweating. A heart-healthy diet focuses on controlling calories, eating quality fats like olive oil, limiting fat, carbohydrates, and protein intake, avoiding fad diets, limiting cholesterol and iron, eating fiber and fruits/vegetables.
Diet and diabetes
This document discusses dietary recommendations for managing diabetes. It recommends that diet should provide 60% of calories from carbohydrates, 15-20% from proteins, and 15-25% from fats. Carbohydrates should come from whole grains, fruits and vegetables. Protein can come from plant sources like legumes and soy. Fats intake should emphasize unsaturated rather than saturated fats. Meals should be frequent and balanced to control blood sugar levels. Regular physical activity and maintaining a healthy body weight are also emphasized.
Cancer (Diet therapy, Nutritional care)
This document provides an overview of cancer and discusses several cancers related to the digestive system. It begins with introducing cancer and its causes at the cellular level. Some key statistics about cancer worldwide and in India are presented. The document then discusses several specific cancers in depth, including oropharyngeal cancer, esophageal cancer, and stomach cancer. For each cancer, it covers risk factors, symptoms, treatment options, and potential nutritional issues resulting from treatment.
Therapeutic diet
Therapeutic diets are planned to maintain or restore good nutrition in patients. They are often used to supplement medical treatment or manage conditions like cardiovascular disease, chronic renal failure, diabetes, fever, constipation, and diarrhea. Therapeutic diets focus on recommended and restricted foods, daily menus, and nutrient allowances tailored to the specific condition and needs of the patient. Naturopathy also uses therapeutic diets and lifestyle changes as part of a holistic approach to disease treatment and prevention that focuses on self-healing through natural remedies like herbal medicine, hydrotherapy, and exercise.
Fats as a nutrient
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glycemic index and Glycemic load
The presentation in detail covers the Glycemic index and glycemic load of various kinds of food. The standard calculation of Glycemic index and GLycemic load.
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Dietary management of renal disease
This document discusses nutritional management of chronic renal disease. It covers several key topics:
- Protein restriction is important to reduce workload on kidneys and lower blood pressure. High-quality proteins like egg are recommended.
- Phosphorus intake should be restricted to reduce calcium-phosphorus crystallization in kidneys. The calcium to phosphorus ratio should be over 1.
- Sodium intake must be restricted to control hypertension, with a goal of 15-50 mg/kg daily for dogs and 0.24% salt for cats. Several renal-friendly diet formulations are provided for dogs and cats.
Recommended
Low carbs diet
Carbohydrates provide an important source of energy. Low-carbohydrate diets restrict carbohydrate intake, often below 130g per day, to induce weight loss. Very low-carbohydrate ketogenic diets reduce carbohydrates to less than 50g per day to produce ketosis, where the body uses fat instead of glucose for fuel. While low-carb diets may aid short-term weight loss, long-term safety and effectiveness require more research due to potential vitamin deficiencies or unfavorable cholesterol changes with strict low-carb intake.
nutrition & cardiovascular disease
According to statistics from Kuwait in 2008, cardiovascular disease accounted for 46.8% of cases, diabetes was 14.6%, respiratory disease was 15%, and smoking was 20.6% with obesity at 7%. Angina is manifested by chest pain or discomfort along with shortness of breath during exercise, a fast heartbeat, weakness, dizziness, nausea, and increased sweating. A heart-healthy diet focuses on controlling calories, eating quality fats like olive oil, limiting fat, carbohydrates, and protein intake, avoiding fad diets, limiting cholesterol and iron, eating fiber and fruits/vegetables.
Diet and diabetes
This document discusses dietary recommendations for managing diabetes. It recommends that diet should provide 60% of calories from carbohydrates, 15-20% from proteins, and 15-25% from fats. Carbohydrates should come from whole grains, fruits and vegetables. Protein can come from plant sources like legumes and soy. Fats intake should emphasize unsaturated rather than saturated fats. Meals should be frequent and balanced to control blood sugar levels. Regular physical activity and maintaining a healthy body weight are also emphasized.
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This document provides an overview of cancer and discusses several cancers related to the digestive system. It begins with introducing cancer and its causes at the cellular level. Some key statistics about cancer worldwide and in India are presented. The document then discusses several specific cancers in depth, including oropharyngeal cancer, esophageal cancer, and stomach cancer. For each cancer, it covers risk factors, symptoms, treatment options, and potential nutritional issues resulting from treatment.
Therapeutic diet
Therapeutic diets are planned to maintain or restore good nutrition in patients. They are often used to supplement medical treatment or manage conditions like cardiovascular disease, chronic renal failure, diabetes, fever, constipation, and diarrhea. Therapeutic diets focus on recommended and restricted foods, daily menus, and nutrient allowances tailored to the specific condition and needs of the patient. Naturopathy also uses therapeutic diets and lifestyle changes as part of a holistic approach to disease treatment and prevention that focuses on self-healing through natural remedies like herbal medicine, hydrotherapy, and exercise.
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glycemic index and Glycemic load
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Moreover, it covers the food processing effects that can alter the glycemic load and glycemic index like gelatinization, retrogradation, cooking, annealing, etc.
Dietary management of renal disease
This document discusses nutritional management of chronic renal disease. It covers several key topics:
- Protein restriction is important to reduce workload on kidneys and lower blood pressure. High-quality proteins like egg are recommended.
- Phosphorus intake should be restricted to reduce calcium-phosphorus crystallization in kidneys. The calcium to phosphorus ratio should be over 1.
- Sodium intake must be restricted to control hypertension, with a goal of 15-50 mg/kg daily for dogs and 0.24% salt for cats. Several renal-friendly diet formulations are provided for dogs and cats.
Nutrients classification
Nutrients can be classified in several ways, including by their chemical nature, function, essentiality, concentration, and origin. The main classifications by chemical nature are carbohydrates, proteins, fats, minerals, vitamins, dietary fiber, and water. Carbohydrates, proteins, and fats provide energy and build body tissues, while vitamins and minerals regulate body processes. Nutrients can also be classified as essential or nonessential based on whether the body requires them from food sources. Classification by concentration includes macronutrients needed in large amounts and micronutrients required in small amounts.
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This document outlines the key components of a therapeutic cardiac diet. It discusses how diet is connected to cardiovascular disease and defines a heart-healthy diet as high in fruits/vegetables, fiber, and omega-3s while being low in saturated fat, cholesterol, sugar, and sodium. The goals of such a diet are to reduce LDL cholesterol and triglycerides while increasing HDL. Sample menus and the DASH diet are provided as examples of heart-healthy eating plans.
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The food exchange system was created in 1950 by diabetes organizations to provide a standardized meal planning guide for diabetics. It groups foods into exchange lists based on similar nutritional content and calorie amounts. Each exchange list contains measured foods that can be substituted for one another. The system includes six exchange lists: fruits, vegetables, milk, starches, fats, and meats. Using the food exchange system allows diabetics to follow a balanced diet that helps control their blood sugar levels while enjoying a variety of food choices.
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The document provides information on nutrition and dietary requirements. It discusses the major nutrients - carbohydrates, proteins, fats, fiber, vitamins and minerals. It details the caloric requirements for different age groups and recommends that carbohydrates make up 55-60% of total calories, proteins 10-15% and fats 30-35%. The document also discusses the sources and roles of different macronutrients, protein quality measures like PDCAAS and provides calorie and protein requirements for children.
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This document provides guidelines for eating and managing diabetes, including recommendations around carbohydrate, protein, fat, and alcohol intake. The key points are:
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- Fiber intake of 20-35 grams per day from whole grains, fruits, and vegetables is encouraged.
- Saturated and trans fats should be limited to lower LDL cholesterol and risk of heart disease. Monounsaturated fats are recommended instead.
- Small amounts of weight loss through a structured program including reduced calories and regular physical activity can improve diabetes management and health outcomes.
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This document discusses cardiovascular disease and related dietary management. It identifies major risk factors for heart disease like smoking, diabetes and obesity. It explains the differences between acute conditions like heart attack and chronic conditions like heart failure. It provides details on diets that limit cholesterol, sodium, saturated fat and overall calories to manage different cardiac conditions like heart attacks, heart failure and hypertension. The diets emphasize foods like fruits, vegetables, whole grains and fish while restricting foods high in sodium, saturated fat and cholesterol. Maintaining a healthy lifestyle through diet, exercise and avoiding smoking can help reduce the risk of heart disease.
Screening nutrition care process
The document describes the Nutrition Care Process, which is a standardized process for providing nutrition care. It involves 5 steps: nutrition screening, assessment, diagnosis, intervention, and monitoring and evaluation. Nutrition screening is used to quickly identify patients at nutritional risk and determine if a full assessment is needed. Hospitals are required to conduct nutrition screening within 24 hours of admission according to Joint Commission standards. Nutrition assessments gather comprehensive dietary, medical, and social data on patients to identify nutrition problems. This leads to developing a nutrition diagnosis, then creating and implementing a nutrition intervention plan to address the problem. Progress is monitored and outcomes are evaluated.
food exchang list.pptx
This document outlines learning objectives and definitions for a nutrition course. The objectives are for students to apply nutrition concepts to health conditions, identify food principles, plan balanced diets, monitor growth, and develop problem solving skills. It also defines key nutrition terms like macro/micronutrients, the food exchange system, and nutrient groups. References are provided for further information.
THERAPEUTIC DIET
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
Therapeutic cardiac diet
This document outlines the key components of a therapeutic cardiac diet. It discusses how diet is connected to cardiovascular disease and defines a heart-healthy diet as high in fruits/vegetables, fiber, and omega-3s while being low in saturated fat, cholesterol, sugar, and sodium. The goals of such a diet are to reduce LDL cholesterol and triglycerides while increasing HDL. Sample menus and the DASH diet are provided as examples of heart-healthy eating plans.
The Food Exchange System
The food exchange system was created in 1950 by diabetes organizations to provide a standardized meal planning guide for diabetics. It groups foods into exchange lists based on similar nutritional content and calorie amounts. Each exchange list contains measured foods that can be substituted for one another. The system includes six exchange lists: fruits, vegetables, milk, starches, fats, and meats. Using the food exchange system allows diabetics to follow a balanced diet that helps control their blood sugar levels while enjoying a variety of food choices.
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This document discusses cirrhosis of the liver and its dietary management. It begins with defining cirrhosis as a diffuse process characterized by liver necrosis, fibrosis and conversion of normal liver architecture into abnormal nodules. It then outlines the common causes of cirrhosis including chronic alcoholism, hepatitis B/C, autoimmune diseases and others. The document discusses the pathophysiology of cirrhosis and its clinical manifestations. It also covers nutritional assessment of patients with cirrhosis and recommendations for their dietary management including adequate caloric, protein and fiber intake as well as supplementation of vitamins, minerals and branched-chain amino acids.
Diet in diabetes by Dr. Atiullah khan
This document provides dietary recommendations for managing diabetes through healthy eating. It discusses controlling blood glucose, cholesterol, weight and blood pressure by eating a diet low in saturated fat and cholesterol, moderate in carbohydrates, and high in fiber. Specific foods and nutrients are identified that can help or harm blood sugar and heart health. Portion sizes, meal timing, and consistency are important aspects of a diabetes meal plan. Regular physical activity and modest weight loss also benefit diabetes control.
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Nutritional requirements change throughout the life stages. Young children require encouragement to eat with the family and in a relaxed environment. Preschoolers need a variety of foods to meet growth needs, including grains, vegetables, fruits, milk and meat. School-aged children have different meal patterns and are influenced by peers, requiring balanced nutrition. Adolescents experience dramatic growth and changes, increasing needs for energy, protein, vitamins and minerals to support development. Older adults have reduced senses and interest in food, requiring nutrient-dense options to support independence and quality of life.
Diet in diabetes mellitus
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- Saturated and trans fats should be limited to lower LDL cholesterol and risk of heart disease. Monounsaturated fats are recommended instead.
- Small amounts of weight loss through a structured program including reduced calories and regular physical activity can improve diabetes management and health outcomes.
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2. Spinach: One cup of spinach contains about 20 grams of fiber, which can help to lower blood pressure and improve cholesterol levels.
3. Tomatoes: A tomato a day can help reduce the risk of heart disease by providing potassium and vitamin C.
4. Broccoli: This cruciferous vegetable is a good source of beta-carotene, which has been linked to a decreased risk of heart disease and cancer.
5. Blueberries: These berries are high in antioxidants, including anthocyanins, which have been shown to reduce the risk of heart disease and other diseases.
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"Discover the ultimate collection of delicious and easy-to-follow keto recipes with our comprehensive Keto Recipe eBook. Packed with a wide variety of mouthwatering dishes, from savory meals to decadent desserts, this eBook is your go-to resource for embracing the ketogenic lifestyle with flavor and creativity. Whether you're a seasoned keto enthusiast or just starting your journey, our eBook offers something for everyone, featuring recipes that are low-carb, high-fat, and designed to keep you feeling satisfied and energized. Say goodbye to boring meals and hello to culinary inspiration with our Keto Recipe eBook!"
Keto Diet Program
If you find yourself in a conversation about dieting or weight loss, chances are you’ll hear about the ketogenic, or keto, diet. The keto diet has become one of the most popular methods worldwide among people trying to lose weight and improve their health.
Some research suggests that adopting this low carb, high fat diet may promote fat loss and improve glycemic control in people with type 2 diabetes (1Trusted Source, 2Trusted Source).
The keto diet may also have neuroprotective effects and help improve cognitive function in people with Alzheimer’s disease, though more research is needed (3Trusted Source, 4Trusted Source).
Keto diet
A ketogenic diet focuses on high fat and low carb intake to induce a metabolic state called ketosis. When in ketosis, the body burns fat for energy instead of carbs. Three main types of ketogenic diets are standard ketogenic, cyclical ketogenic and targeted ketogenic. A ketogenic diet can help with weight loss and improve health markers for diabetes by reducing insulin resistance. Potential side effects include keto flu but can be minimized by supplementing electrolytes.
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low carbohydrate diet
- 2. Road Map…. Definition Purpose Sources Carbohydrate as a main fuel source Daily intake Results Health benefits Risks Ketosis
- 3. Definition: “A low carbohydrate diet limits carbohydrates such as those found in grains ,starchy vegetables ,fruits and emphasis foods high in protein and fat”
- 5. Purpose: 1. Used for loosing weight 2. Provide health benefits 3.Helps in reducing disease risks
- 6. Why to follow a low-carb diet? A diet that helps in weight loss Wants to change eating habits Enjoy the foods presents in low- carb diet
- 7. Sources: Fruits & vegetables Grains & legumes Nuts & seeds Milk
- 9. Refined Carbohydrates: Refined carbohydrates are added to the processed foods in the form of; 1. Sugar 2. White flour EXAMPLES: Pasta Cakes Drinks
- 11. Carbs as main fuel source: It includes; 1.Breakdown of complex carbs to simple sugars 2.Absorption in blood stream 3.Carbs serves body functions
- 12. Typical foods for low-carb diet: Proteins Meat Poultry Fish Low-carb diet limits; Grains Legumes Fruits
- 13. Daily Intake: 0.7 to 2 ounces provides 80-240 calories. 45-65% carbs make daily calorie intake.
- 14. Carbs allowed to eat Vegetables Fruits Healthy starches Potatoes sweet potatoes, healthier grains i.e. rice, oats
- 15. Foods to avoid Sugar Refined grains Trans fats Diet and low-fat products Highly processed foods Starchy vegetables
- 16. Results: 1. Weight loss: 500-750 calories are necessary to lose weight up to 1-1.5 pounds Low-carb diet offers advantages in weight loss as compared to protein diet
- 17. Health benefits: Prevents metabolic syndrome Prevent CVD Improve blood cholesterol Improve blood sugar level
- 18. American Heart Association: (AHA) According to AHA; “there is no enough evidence that low carb diet provides heart healthy benefits”
- 19. Risks: Headache Weakness Bad breath Skin rash Fatigue
- 21. Diseases: Gastrointestinal disturbances Chronic diseases Vitamin & mineral deficiency
- 22. Ketosis: It occurs when; Body lacks enough sugar for energy Body breaks down stored fat Causing ketones formation
- 23. Ketone production by liver during fasting condition:
- 24. Nausea Headache Bad breath Side effects from ketosis:
- 25. Conclusion: Low-carb diet help in weight loss But it may increase risk of earlier death It may increase the risk of dying at younger age.
- 26. Thank you