Cuisine Invalids (1)

8/3/2019 Cuisine Invalids (1)

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Cuisine Invalids


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Cuisine Invalids

Cuisine-A characteristic manner or style ofpreparing food

FOR

Invalids-A person who is weak and infirmespecially, one in chronic ill health.


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While preparing food for

invalids one must payspecial attention to :

Condition of their digestive organs Powers of assimilation, but to their particular

tastes and fancies.

Special partialities and aversions of individual

patients,


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Food for Invalids

Liquid Food: Drinks made from fruit-juicesJellies, Milk


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Solid Food: rice, applesauce,

carrots, and sweet potatoes.

Semi - Solid Food: Starch

Jellies,Fruit Jellies ,Custards,Baked Custard


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Intake of proper diet for

some common diseases

1. Diet for Cardiac

2. Diet for Diabetes

3. Diet for Kidney Disease

4. Diet Treatment for Jaundice


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Diet for Cardiac


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Cardiac Patient

A high level of cholesterol in the blood stream is

considered a risk factor in the development of

coronary artery disease

Recent evidence supports the fact thatdecreasing the amount of saturated fat

along with cholesterol in the diet willdecrease blood cholesterol significantly.


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Diet for Cardiac

To Eat Less Total Fat

To Eat Less SaturatedF

at

To Eat Less Cholesterol

To Eat More Complex Carbohydrates

To Help Lose Weight, If Overweight


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Risk factors you canchange:

Smoking

High blood pressure

High blood cholesterol

Obesity

Lack of exercise


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Diet for Diabetes


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Diabetes

Diabetes is a chronic disease in which the body

is unable to produce enough insulin or cannot

properly use the insulin it does produce.

Since diabetes is directly related to how well the

body uses food, meal planning is an important

tool for all diabetes patients both type I and typeII.


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Nutritional Goals forDiabetes

Calories: Sufficient to achieve and maintain a

reasonable weight.

Carbohydrate: May be up to 55-60% of the total

calories (carbohydrates provide 4 calories per

gram of carbohydrate). Emphasis should be

placed on unrefined carbohydrate sources

(whole grains) with fiber.


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Protein: The usual intake in protein is 12-20%

of the total calories (protein provides 4 calories

per gram of protein). The recommended dietary

allowance is 0.8 grams of protein per kilogram of

body weight.

Cholesterol: Less than 300 mg per day.

Sodium: Not to exceed 3000 mg per day.


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Alcohol: Should only be recommended by your

physician.

Vitamins and Minerals: No evidence to suggest

that diabetes alters the requirement of vitamins

or minerals.


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Diet for Kidney Disease


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A person with kidney disease requiringdiet modification must change one's dietby discontinuing the use of some foods

and adjusting the amount of others.

Foods that produce waste products thatthe failing kidneys cannot handle are

protein, sodium, potassium, andphosphorus.


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Dietary Restrictions

Calories: Calories, a measurement ofthe energy value of food, are anessential part of any diet. But excess

calories and protein will put anunnecessary strain on the diseasedkidney.

Potassium: Potassium is found inalmost all foods and in salt substitutes.Your potassium level should be monitored

closely.


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Protein: There must be intake ofcomplete, or high quality proteinsinclude eggs, meat, fish, fowl, and somedairy products.

Phosphorus: rich foods are dairyproducts, meats, shellfish, bran, wholegrain products, beans, nuts, andchocolate.

Calcium: is found in most dairy products,but will need to be supplemented (OS-CAL) in most cases.


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Diet Treatment for

Jaundice


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The patient should be put on a juice fastfor a week. The juices of oranges,lemons, grapes, pears, carrots, beetsand sugarcane can be taken.

A hot water enema should be taken dailyduring this period to ensure regular

bowel elimination.

Juice fast may be continued till the acutesymptoms subside.


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simple diet may be resumedon the following lines:

Upon arising: A glass of warm waterwith juice of half a lemon.

Breakfast: One fresh juicy fruit such asapple, pear, mango, papaya, or somegrapes, or berries. Mid-morning:Orange or pear juice.

Lunch: Raw vegetable salad, a steamedleafy vegetable such a Spinach,fenugreek or carrot and a glass ofbuttermilk.


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Mid-afternoon: Coconut water or applejuice.

Dinner: One cup strained vegetablesoup, baked potato and one other leafyvegetable like fenugreek seeds,spinach, etc.

Before retiring: A glass of hot skimmedmilk with honey if desired.


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After two weeks, butter and olive oil maybe included in the diet but theirconsumption should be kept down to the

Avoid: Fried and fatty foods, too much butter and

clarified butter, meats, tea, coffee, pickles,

condiments and pulses.


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