Dietician's Room

Dietary Guidelines for Cardiac Rehabilitation
Choose a balanced diet with food from all major food groups, emphasizing fruits, vegetables and grains.
Consume a variety of fruits, vegetables and grains.
At least 5 daily servings of fruits and vegetables.
At least 6 daily servings of grain products, including whole grains.
Include fat-free and low-fat dairy products, fish, legumes, poultry and lean meats.
Eat at least 2 servings of fish per week.

Achieve a Healthy Body Weight
Limit foods that are high in calories and/or low in nutritional quality, including those with a high amount of added sugar
Maintain a level of physical activity that achieves fitness and balances energy
Expenditure with caloric intake
Expenditure should exceed intake for weight reduction


Achieve a Desirable Cholesterol Level
Limit foods with a high content of saturated fat and cholesterol
Substitute with grains and unsaturated fat from vegetables, fish, legumes and nuts
Limit cholesterol to 300 mg a day for the general population, and 200 mg a day for those with heart disease or it's risk factors

Limit trans fatty acids
Trans fatty acids are found in foods containing partially hydrogenated vegetable oils such as packaged cookies, crackers, and other baked goods as well as commercially prepared fried foods and some margarines

Achieve a Desirable Blood Pressure
Limit salt intake to less than 6 grams (2,400 mg sodium) per day - slightly more than 1 teaspoon a day
If you drink, limit alcohol to no more than 1 drink per day

 
 
 
 
 
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