Meal Sequencing and Blood Sugar Prescribwd. Obesity Silver Spring Prescribed meal sequenceCalcium intake guidelines They will be able to figure out what their blood sugar will be like throughout the week based on their meal plan.

Prescribed meal sequence -

Polyunsaturated fats include corn, soy, safflower, and sunflower oils, and omegafatty acids. Saturated fats include butter, bacon, lard, coconut oil, and peanut oil. Saturated fats are less healthy options than monounsaturated and polyunsaturated fats.

They should be consumed in limited quantities. Match the nutrient with its function. FEEDBACK: 1. Protein includes meats, poultry, fish, peanut butter, eggs, and nuts. Protein is needed for our bodies to repair muscle, tissue, organs, and skin.

Carbohydrates provide us with our major source of energy that our body needs to function. Sources of carbohydrates include grains, vegetables, fruits, and sugars.

Complex carbohydrates found in grains and vegetables compared to simple carbohydrates found in sugary foods are healthier options.

Too much carbohydrate intake can result in obesity. Fats also provide our bodies with energy, help us to regulate our temperature, and protect our organs. Fats can be found in butter, oil, salad dressings, and animal fats found in meat and dairy products. Some fats such as olive oil are healthier than butter or bacon.

Vitamins are essential to help our body use other nutrients we take in, and they also help to promote tissue growth.

There are several kinds of vitamins, all of which have a specific purpose and which we need every day. With the exception of Vitamin D and Vitamin K, our body needs to obtain vitamins through our diets.

We make a certain amount of Vitamins D and K within our bodies. While most people who eat a well-balanced diet do not need to take vitamin supplements, other people may need a daily supplement in order to meet their nutritional needs.

Vitamin A is necessary to help keep the skin in good condition and also supports eye health. Vitamin A can be found in dark green, yellow, and orange vegetables. Vitamin B is needed to help the nervous and digestive system s function properly.

It also is important for protein, carbohydrate, and fat metabolism. Metabolism is the process by which the body converts changes what we eat and drink into usable energy. Foods high in vitamin B are those found in animal products such as meat, milk and milk products, green leafy vegetables, and fortified grain products.

When foods are fortified, they have nutrients added to them in order to make them more nutritious. For example, many grain or bread products are fortified, or enriched with extra minerals and vitamins for extra nutrition.

Vitamin C helps to strengthen blood vessel walls and aids in the healing of wounds and bones. It also helps the body to absorb iron. Foods rich in vitamin C include fruits such as oranges, strawberries, grapefruit, and vegetables like broccoli, Brussel sprouts, and green cabbage.

Vitamin D is needed for our body to build strong bones and teeth. Sources of vitamin D include milk, butter, salmon, sardines, tuna, liver, fish liver oils, and fortified orange juice. We also synthesize make our own vitamin D when we get sunlight on our skin.

Vitamin E is an antioxidant , which is a substance used to remove potentially damaging agents called free radicals. This helps to promote a good immune system. Sources of vitamin E are wheat germ, fish, fruits, vegetables, cereals, and nuts.

Our bodies also require a number of minerals in order to best function. Minerals are compounds that our body needs in order to perform a variety of functions. There are a number of essential minerals that our bodies need.

For example, we need calcium, which is a mineral, in order to help keep our bones and teeth strong. There are a number of minerals that we need to take in through eating a well-balanced diet. Calcium, potassium, chloride, sodium, phosphorus, and magnesium are known as major minerals Lehman, Iron, fluoride, zinc, copper, selenium, chromium, and iodine are known as minor minerals Lehman, Whether a mineral is major or minor has to do with the amount we need in our diets.

We need a greater amount of calcium within our diet as compared to zinc, for example. Calcium : is a mineral that is needed for bone and teeth strength, blood clotting, proper muscle contraction, and a healthy heart.

Milk and milk products such as cheese, ice cream, yogurt, leafy green vegetables, and canned fish, such as sardines which have soft bones are good sources of calcium. Potassium : helps the heart to function properly, helps muscles to contract, and is necessary for good nerve conduction.

Foods high in potassium include tomatoes, potatoes, squash, dried apricots, yogurt, and bananas. Iron : iron combines with protein to make hemoglobin, which is a part of our red blood cells that carries oxygen.

Good sources of iron include red meat, chicken, pork, dark green leafy vegetables such as spinach, iron fortified cereals and grain products, and dried fruits such as raisins.

Iodine : is needed for proper functioning of the thyroid gland. Sources of iodine in the diet can include cod, shrimp, canned tuna, iodized table salt and even milk and yogurt. Sodium : helps our body to maintain normal fluid balance.

Foods high in sodium include most processed food, many canned food such as meats and soups, olives, pickles, packaged mixes, and canned foods such as vegetables. While we need sodium in our diet, we should limit the amount of sodium we take in. Water is essential to all life, including human life.

Without it, we cannot survive. We could only live for a few days without water. We need water for digestion, elimination, and control of our body temperature. The majority of our body is made up of water.

We need about 8 glasses, or 64 ounces, of water each day to stay adequately hydrated. Liquids such as coffee, tea, juices, milk, and soda also provide us with fluid we need. However, it is healthier to select drinks such as water, milk, or juice rather than soda.

It is important to remember to keep a patient hydrated. Some patients may not be able to or may forget to ask for a drink of water. When turning and positioning a bedridden patient, offer them a glass of water at that time.

It is important to have a well-balanced diet. While each of the individual nutrients discussed above are important, it is important that a person take in a combination of all of them to make a well-balanced diet.

Together they work to keep the body working at its optimum best level. FEEDBACK: Protein sources include meats, poultry, fish, peanut butter, and eggs. Carbohydrate sources include pasta, rice, potatoes, popcorn, and grains.

Fats include oils, butter, margarine, and salad dressings. A well — balanced diet means a diet in which all the nutrients our body needs for proper functioning and energy are taken in.

A well-balanced diet contains a variety of foods from all the food groups, as well as all the necessary vitamins and minerals we need. It also means taking in an adequate supply of water for adequate health. A well-balanced diet can be planned by selecting healthy foods from each of the food groups.

The United States Department of Agriculture USDA developed healthy eating guidelines for Americans to follow to help them make healthy food choices. According to the USDA, The ChooseMyPlate icon symbol serves as a reminder for people to help them build a healthy plate at meal times.

The emphasis is on the five food groups that are necessary for good health: vegetables, fruits, grains, proteins, and low-fat dairy foods. All recommended daily servings and food group sources discussed in this module are according to the guidelines set forth by the USDA and can be downloaded from www.

Image Source: U. Department of Agriculture a www. When selecting foods included in the milk group, low fat and fat-free choices should be made to promote good health. In general, 1 cup of milk, soy milk, yogurt, and 1 ½ ounces of cheese are considered a serving size U.

Recommended daily servings of milk products :. Department of Agriculture a. gov suggests selecting a variety of foods high in protein with 8 ounces of seafood per week.

In general 1 ounce oz. of meat, ¼ cup of beans, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds are considered a serving of protein U. You can view sources of protein by visiting choosemyplate.

Recommended daily servings of protein :. Most fruits are low in fat and all fruits have no cholesterol U. Fruits are considered an important part of our diets and have many protective health benefits. Eating a diet high in fruits has been shown to reduce the risk of heart disease, some types of cancer, obesity , and type 2 diabetes U.

In general, 1 cup of fruit or fruit juices or ½ cup of dried fruit is considered a serving size from the fruit group U. Recommended daily servings of fruit :. Most vegetables are low in fat and all vegetables have no cholesterol U.

Vegetables are considered an important part of our diets and have many protective health benefits. Eating a diet high in vegetables has been shown to reduce the risk of heart disease, some types of cancer, obesity , and type 2 diabetes U.

In general, 1 cup of raw or cooked vegetables or 2 cups of leafy greens counts as one serving of vegetables U. Recommended daily servings of vegetables :. Foods made from wheat, rice, cornmeal, rye, barley or other grains are considered grain products. Grain products are important sources of energy for our bodies.

In general, 1 slice of bread, 1 cup cold cereal, ½ cup cooked cereal, rice, or pasta are considered to be a serving size of grain U. Diets high in whole grain foods have been shown to reduce the risk of heart disease, stroke , type 2 diabetes, colorectal cancer, inflammatory diseases, helps to maintain a healthy blood pressure American Heart Association, b reduce constipation , and help maintain a healthy weight.

Select choices from the grain group from those that are high in fiber and made with whole grains for the most health benefit. You should strive to make at least half of your grains whole grains U.

You can view sources of grains by visiting choosemyplate. gov at. Recommended daily servings of grains :. Oils are NOT a food group, although they provide essential nutrients we need for our body U.

Oils include items such as butter, oils, margarine, mayonnaise, salad dressings. These food items should be used sparingly. Foods such as fish, nuts, and avocados are good choices of fats.

Many foods we eat, especially those that are processed, often are high in fat. This should be considered when planning meals. In general, 1 ounce of nuts, 1 tablespoon margarine, mayonnaise, or oils, and 2 tablespoons of salad dressings count for one serving of oils U. You can view sources of oils by visiting choosemyplate.

Recommended daily servings of oils :. Girls years old 5 tsp. Boys years old. Creating a basic menu plan involves selecting a food from each food group. To help create well-balanced meals, it is helpful to follow the ChooseMyPlate food guidelines.

gov suggests the following key points:. Use the communication skills learned throughout this course to educate patients about healthy food choices. Food preferences are determined by our family, culture , religious beliefs, foods we may choose not to eat, such as animal products for vegetarians, and the area we grew up or in which we live.

There may be regional or ethnic differences in food preferences. Talk to the patient about their food preferences and beliefs. Watch the types of foods they eat.

Make suggestions and ask for feedback. Ask them to share the foods they most enjoy. FEEDBACK: Food preferences are determined by a variety of factors such as family, culture, religious beliefs, regional and ethnic differences, personal preference, and allergies.

Various community resources are available to help families who cannot afford enough food. Use coupons when shopping for food and look for sales. Assist patients to plan meals weekly. Use items that are on hand or that wi ll spoil sooner first.

Make a shopping list and stick to it. Purchase items such as dried beans and canned fishes to help provide less expensive sources of protein. When possible, buy in bulk. Purchase produce when it is in season as it will be freshest and cheaper.

Frying foods is the least healthy option as this adds extra fat, cholesterol, and calories from using oils during the frying process.

Broiling, steaming, and roasting methods of cooking do not add extra calories, as long as butter, margarine, and oils are not used. To decrease the amount of fat and make healthier food choices, remove skin from meat and poultry, as this is where extra fat and cholesterol are.

Lean cuts of meat can also be selected to decrease fat, cholesterol, and calories. Not only is the patient more likely to eat foods if they choose them, but it also helps to promote independence and self-determination. Working with a patient to plan meals and prepare foods can also help to strengthen the relationship.

Share tasks of food preparation, keeping in mind any physical or cognitive limitations a patient may have. For example, young children should not be allowed to use sharp knives and dangerous equipment.

A person with dementia who may forget what they are doing should be closely supervised while using knives or the stove. If adaptive equipment is available, teach and encourage the patient to use it. If they can assist to provide their own care, this will help promote self-esteem and independence.

Getting involved in meal planning and preparation can also provide mental and physical stimulation, as well as relaxation and distraction. It can be a time where patients are encouraged to be creative and draw upon their strengths and talents, especially if they enjoy cooking. Many people enjoy food, either cooking or eating it.

There may not be a lot of equipment to choose from. Discuss ideas with a supervisor about how to best do this. Mealtime is an excellent time to spend with a patient and their family. Make sure to always plan for extra time during meals so the patient does not feel rushed.

Sit next to or across from them whenever possible. Avoid doing other tasks while the patient is eating. Instead, use this time to socialize with them, unless they do not prefer it.

If the patient has a swallowing problem, remember not to ask them questions while they are trying to chew or swallow, as this could lead to choking. Plan conversation for the time in between bites. If the patient requires assistance to eat, sit next to them.

Be patient as they chew and do not rush them by trying to give them another bite of food while they are still chewing the first. Select nutritious foods that are contrasting colors and textures. This adds to visual and chewing appeal.

Try to vary the colors of the foods being served. Avoid serving foods that are all one color. Even for people who must have a mechanical diet , which is a diet that is altered in texture, such as food that is pureed or finely chopped , different colored foods can be selected.

For example, select a green, soft vegetable spinach , a red, crunchy fruit an apple , and colorful, chewy wild rice to go along with a piece of chicken and a glass of milk. This lends visual and chewing appeal as the patient can see different colors and feel different textures as they chew.

A poor appetite should be investigated. Some possible explanations of a poor appetite are :. Which of the following are possible causes of a poor appetite? Select all that apply. FEEDBACK: Poorly fitting dentures or broken teeth can make chewing and eating difficult, leading to a poor appetite.

Food can be expensive. Families on a tight budget may have trouble purchasing food. FEEDBACK: Purchasing items from a salad bar or other self-service station in a grocery store often leads to higher prices.

Whenever possible, purchase fresh fruits and vegetables from the produce aisle. This is a healthier and less expensive option. Regularly checking expiration dates helps to prevent unnecessary waste.

Planning meals with items on hand and that have not expired helps the patient and their family save money. Purchasing bulk items can help to save money. However, if they are not needed and there is no storage space for them this can end up costing the patient money as food will more likely have to be thrown away.

When coupons are used and sale items are purchased, this can help the patient and their family save money. It is important to properly store food. Food that is improperly stored can lead to illness and is also a waste of money as it will have to be thrown out.

Food should never be stored under a sink as it risks getting contaminated. worth of meals, so you don't have to think about meal planning through your busy schedule. Prepping your meals ahead of time will enable you to pre-plan portion sizes, balanced food groups in every meal, and ensure you pack in yummy nutrients every day without stopping and making those decisions on the fly.

Working with a dietitian is also a great way to have some extra encouragement and support to stick to your goals. It will help you discover what foods your body reacts well to. We suggest utilizing a tool like the CGM to monitor your blood glucose levels throughout the day.

It will help you determine what foods to include and exclude from your meal preparations. Food should be fun, even when pre-planned.

Make sure that you include foods and ingredients that you love in your meal prepping list to enjoy the fruits of your labor. Looking forward to each meal can also help motivate you to stick to your plan. Consider doing this regularly to have a bank of recipes to pull from when you need one instead of scrambling to find one just before you prep your meals.

It enables you to create recipes and a shopping list from the ingredients and meals you enter into their app. And stick to it!

Again, stick to it. If you want to rest on Sundays, consider prepping on a Saturday. Or, find time throughout the week if you have a flexible work schedule.

Whatever day works for you, make this day habitual and enjoy the process of creating yummy fuel to nurture your body through the following week. Some meals stay fresh in the refrigerator throughout the week, and others are better in the freezer. Considering your storage options in advance will help make meal prepping that much easier when you get down to it!

The best way to do this is to work with a registered dietitian. Protein is a vital part of a healthy diet plan.

Protein also takes longer to digest, slowing down glucose absorption into the bloodstream. Here are some examples to include:. Watch out for refined carbs like white rice and white bread , increasing food's glycemic index and leading to a more significant glucose response.

Some good examples to include in your meal plan are:. Consider adding healthy fats to your diet. The American Diabetes Association recommends adding adequate monounsaturated and polyunsaturated fats to your diet. Remember, saturated and trans fats can be unhealthy. Speak with a registered dietitian to see what fats you should and should not be eating, depending on your health goals and individual needs.

A few examples of healthy fats to add to your diet include:. Fiber is an integral part of your diet and a helpful way to regulate blood sugar levels. Fiber slows down the digestive process, giving your body more time to extract nutrients as you digest your food and helps blood sugar spikes after eating.

Remember to consider both soluble and insoluble fiber for your diet. Here are some ideas to add fiber to your meal plan:. There are several other foods you should be adding to your meal plan. Within one hour of waking up, your body has processed all the nutrients during your sleep and is ready to build energy.

Choose high protein and low sugar and carb options to provide long-lasting energy without crashing mid-morning. About 3 hours later, a light, low-calorie snack should keep you energized until lunch. Around 12pm, about 5 hours after your breakfast, your body will need a bigger boost to keep your metabolism engaged.

Here you should focus on lean proteins like chicken or fish combined with complex carbs, healthy fats, and fiber. When you start to feel those afternoon grumbles kicking in, about 3 hours after lunch, again head for a light and low-calorie snack.

Finally, no less than 3 hours before bed, your meal should include protein, complex carbs, fruits, and vegetables. CHEAR, based at UC San Diego, is dedicated to developing and providing evidence-based treatments for San Diego residents who struggle with weight and eating, including binge eating, overeating, and obesity.

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Oatmeal with fresh fruit or an Omelet with spinach.

Proper nutrition is Meql for all of us. This module will sequencee the seqience of Prescribed meal sequence. We will also talk about the type of food that should be avoided. We Joint health formulas talk about food preparation and safe food handling. We will also explore what different types of diets mean and what foods should and should not be included in those special diets. All living things require nutrients in order to survive and to grow and develop normally. Nutrients are components parts of food that provide nourishment in order for us to survive. Imagine running a marathon. If you ran neal at the mwal, you sequenve Consistent energy conservation exhaustion too quickly. Likewise, if you Consistent energy conservation to store all Presdribed energy until the Low-intensity yoga routines end, you may never make any progress think of a turtle here, people. The key is setting an even pace that you can maintain throughout the entirety of the race. Now, imagine this same strategy for your caloric intake. Instead of eating meals in huge chunks, think about the benefits of maintaining your energy levels at a consistent rate across the day.