ATI Nutrition

Coronary Heart Disease Nutrition - Low fat (saturated fat)= 7% of daily caloric intake Low CHL = 200/daily Avoid saturated Fat Decreasing Red meat Decrease Homocystine levels-- deficiencies in folate and vitamins B6 and B12 increase the levels Red Wine Increased Fiber-- oats, beans, fruit, vegetables, whole grains, berley, and flaxseed Increased Carbohydrate Increased intake of omega-3 fatty acids Exercise and weight management Smoking cessation Omega-3 Fatty Acids - Fish, Flaxseed, soy beans, Canola, and Walnuts HDL - Females= 35 to 80 mg/dl Males= 35 to 65 mg/dl LDL - 130 mg/dl Metabolic Syndrome: The presence of three of five of the following - Abdominal obesity- men 40 inch waist, Female35 inch waist Triglycerides 150 mg/dl Low HDL- Men 40 mg/dl , Female 50 mg/dlIncreased BP-- 130/85 Fasting BG than or equal to 110 mg/dl How to lower CHL and saturated fats (teaching) - Trim visible fat from meats Limit red meats and choose lean meats (Turkey, chicken) Remove the skin from meats Broil, bake, grill, or steam foods. Avoid frying foods. Use a low-fat or nonfat milk, cheese, and yogurt Use spices in place of butter or salt to season foods Avoid trans fat as it increases LDL. No hydrogenatede products. Read Labels Hypertension Dietary Approaches to Stopping Hypertension (DASH) - 1. Low Sodium 2,400 mg/daily 2. High Potassium 3. High Calcium--low fat dairy products Limit Alcohol Read labels Lifestyle changes: exercising, weight loss, smoking cessation High Sodium Foods - Canned soups and sauces, potato chips, pretzels, smoked meats, seasonings, and processed foods.