Nutrition for Cardiovascular Disease, Diabetes, Obesity

Enfermedades cardiovasculares are the leading cause of death in Spain. Increased consumption of saturated fats, high-cholesterol foods, high-calorie diets, and the absence or lack of fiber and antioxidants contribute to cardiovascular risk. Neoplasias (neoplasms) are related to consumption of saturated fats and meat and derivatives.

Type 2 Diabetes

Diabetes type 2 is related to energetic imbalance and dietary patterns that increase obesity risk.

Obesity

Obesity; consumption occurs because of a high-calorie diet and physical inactivity. Obesity is a metabolic disorder with an accumulation of fat in the body that produces increased weight. La WHO (the World Health Organization) sets the classification of obesity according to body mass index (BMI). The application of low-calorie diets should be addressed by health professionals and should include physical exercise and behavioral interventions to lose weight.

Calculation of Daily Food Rations

Calculation of daily food rations; is made from the recommended intake established to maintain an equivalent healthy diet and balance. Macronutrient distribution examples:

• Carbohydrates (HC): 50–60%
• Proteins (P): ~15% (4 kcal/g)
• Lipids (L): ~30% (9 kcal/g)
• Energy values: carbohydrates 4 kcal/g, proteins 4 kcal/g, lipids 9 kcal/g

Edible Portion (Ración Comestible)

Ration edible — food quantity consumed after removal of parts that are not edible, such as shells, thorns or bones.

Therapeutic Diet

Therapeutic diet is established according to a given pathology and should always be recommended by a health professional.

Menus for Obesity

Menus of obesity describe patterns and recommendations to treat obesity as a metabolic disorder:

• Item 1
• Choose bland, minimally processed foods (avoid heavily packaged, high-fat items)
• Chew slowly and take controlled rations
• Avoid saturated fats
• Remove candy and reduce intake of high-fat drinks
• Replace caloric beverages with water and lower-calorie options such as skim milk

Menus for Diabetes

Menus in diabetes: Diabetes is a chronic enfermedad (disease) that results from lack of secretion or action of the hormone insulin by the pancreas. Recomendaciones:

• Eat several times a day (regular, balanced meals)
• Restrict simple sugars; use foods that slow carbohydrate absorption
• Provide high-fiber foods
• Restrict consumption of some foods of animal origin when indicated
• Limit consumption of sweets
• Moderate alcohol consumption
• Use healthy fats (e.g., olive oil)

Example carbohydrate/meal distribution (HC):

• Breakfast: 15–20%
• Mid-morning: 10%
• Lunch: 20–30%
• Snack: 10%
• Dinner: 25–30%
• Late snack: 5–10%

Menus in Cardiovascular Disease

Menus in cardiovascular disease: Afecciones (conditions) and recommendations:

• Avoid overweight
• Eat a healthy diet low in salt
• Engage in regular physical exercise
• Avoid or limit alcohol
• Follow prescribed medical treatment

Menus in Osteoporosis

Menus in osteoporosis: Osteoporosis consists in loss of bone mass. Recommendations:

• Include a balanced diet rich in daily calcium-containing foods
• Take cereals, fish, fruit and vegetables
• Avoid excessive local alcoholic drinks

Digestive Diseases

Constipation: Recommendations

• Take high-fiber foods
• Increase water intake
• Include about a half cup of wheat bran if recommended
• Increase consumption of cereals and breads
• Increase consumption of vegetables

Diarrhea — Recommendations

• During the first 24 hours take liquids (oral rehydration if necessary)
• On the second day offer a soft diet
• Eat plenty of liquids
• Please see your doctor if symptoms persist

Reflux (gastroesophageal reflux) — Recommendations:

• Avoid head-of-bed elevation (HOB) triggers when recommended
• Perform frequent small meals (especially if overweight or very slim)
• Combat reflux by avoiding late large meals
• Avoid constipation and smoking
• Avoid drugs such as aspirin if contraindicated
• Avoid excessive coffee

Liver Damage

Damages — Liver:

• Make a calorie-controlled diet when indicated
• Distribute meals into 6–8 small rations
• Include adequate carbohydrates (HC) — for example 300–400 g/day when recommended
• Eat sufficient protein as prescribed
• Provide vitamin supplements if recommended
• Reduce harmful substances (alcohol, toxins)
• Do not suppress salt unless medically indicated

Note: All therapeutic diets and major dietary changes should be planned and supervised by a qualified health professional or dietitian, especially in the presence of chronic disease.