Dining setting for patients with coronary heart disease

Arrangement of food for the sick is not an action that is independent and separate from the action of care and treatment, three is a unity in the healing process. Therefore, responsibility for regulating the food for the sick is not solely the responsibility of nutritionists, but is the joint responsibility of the three elements that play a role in the healing process, ie doctors, nurses and nutritionists.

As with drugs, the use of food as a cure must be in accordance with the provisions given by the treating physician. However, unlike drugs, feeding not merely as a means of healing. More than that, the food still has another function that gives a sense of fullness, satisfaction and comfortable, flavor note, and so on, that the administration of drugs are rarely considered.

Gaining weight and height with a reasonable, it can be estimated that consumption of a person's diet balanced with energy expenditure. If the lack of physical activity, while food consumption continues to increase, it can cause various diseases. The advantages in consuming carbohydrates and fats can menimbulan blockage of blood vessels and employed several diseases, such as heart disease.

For the recommended dietary guidelines lower the risk of coronary heart disease are:

Moderate consumption of fat, <30% of total caloric intake consist of
Saturated fats <10%
Polyunsaturated fat> 10%
The rest of monounsaturated fat by 10-15%

Carbohydrates 50-60% of total calorie intake
Protein as much as 10-20% (enough) of total caloric intake.
Carbohydrates 50-60% (average) of total caloric intake.

1. Foods that are recommended
Sources of folic acid: orange juice, beans, broccoli, and spinach.
Sources of vitamin B6: banana, Advocates, lean chicken meat, brown rice, and a type of wheat.
Sources of beta-carotene: carrots and green vegetables
Sources of vitamin E: vegetable oils and nuts.
Sources of omega-3 fatty acids: tuna, mackerel, sardines, and lemusu.
A source of lycopene: especially ripe tomatoes
Flavonoid sources: grapes, apples, onions and tea.
Foods that are high in fiber: vegetables and nuts.

2. Foods that need to be considered
Eat at least 5 servings (± 300 g) of fruits and vegetables, six servings (± 300 g) grain, and two servings (500 ml) of non-fat milk or low fat
Consumption of cholesterol less than 300 mg a day.
Cultivated salt intake below 2,400 mg.
Consumption 20-35 g fiber.

3. What should be reduced
Fatty meats.
Eggs, milk, full, viscera, and foods high in cholesterol.
Saturated fat.

4. What to avoid
Excessive alcohol consumption.
Smoke.
High salty foods (if you suffer from high blood pressure).

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