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Evolution Nutrition and the American Council on Exercise seek to simplify nutrition with a web-based program
Pescetarian, vegetarian, flexitarian, vegan, vegan before six, raw, paleo, South Beach, Atkins, Weight Watchers, and Jenny Craig aside — the most enduring, recommended food regimen very well may be the “balanced diet.” Unfortunately, though, unlike the trendy, brand-based diets, the balanced diet doesn’t have a website or clearly defined program to follow. Nutritionists may recommend it, but most people don’t even know exactly what it means.
In response to the overwhelming number of Americans who aren’t aware about how to eat “right,” Evolution Nutrition has developed an application to help health and fitness professionals better support their clients when it comes to nutritional advice.
Evolution Nutrition is a leading web-based professional nutrition resource that provides client management software. The company recently joined forces with the American Council on Exercise (ACE) to improve its work.
On the partnership, Evolution Nutrition president, Ed Clearly, commented: “Our program — and our partnership with ACE — is designed to help fitness professionals use meal plans and nutrition management development by registered dietitians to fit the specific needs of their clients.”
To see a sample personal meal plan from Evolution Nutrition, click here.
Food and Recipes Good for Macular Degeneration
Many people wonder, “what are the best foods for macular degeneration?” Proper nutrition is critical to eye health, and it’s important to know not only what to eat, but also how much. We’ve put together a cookbook – Eat Right for Your Sight™, featuring eye-healthy nutrient-rich ingredients in 83 easy and delicious recipes.
We’re happy to share a few of our favorites from Eat Right for Your Sight™, as well as some nutritional guidelines for maintaining healthy vision.
Proceeds from the sale of Eat Right for Your Sight™ supports the mission of The American Macular Degeneration Foundation in funding research, providing education to the public, and offering hope to those affected by age-related macular degeneration.
1. Carrot Cumin Soup – A root vegetable with origins in Asia, the carrot is rich in beta-carotene, vitamin A, minerals, and antioxidants. Among the best foods for macular degeneration, carrots are one of the highest vegetable sources of vitamin A—two carrots yield roughly four times the recommended daily allowance.
2. Chicken with Mushrooms and Thyme – Chicken is dense in niacin, as well as vitamin B—which is good for energy metabolism—and phosphorus, an essential mineral for maintaining healthy teeth and bones.
3. Spicy Udon Noodles– A hit with guests at the Lake Austin Spa Resort in Texas, this dish has just enough heat to get your attention. This mosaic of multicolored vegetables—good for cancer prevention, heart health, and eye health—is doused in a pungent sauce before being tossed with fresh herbs.
4. White Bean Soup with Kale – Kale turns an ordinary white bean soup into a lutein and zeaxanthin powerhouse. (As a rule, the darker the green, the higher the lutein.) As an alternative, add 6 to 8 ounces of chopped smoked sausage, such as Andouille or chorizo, for a meatier dish with a kick.
5. Kale Chips – Raw kale has an exceptional nutrient profile, with the highest content of lutein of any vegetable, as well as zeaxanthin (antioxidants found in the macula), making it among one of the best foods for macular degeneration. Kale is also rich in vitamin K (the “k” comes from the German koagulation, or “coagulation” in English), which helps promote bone health and assists the liver in generating blood-clotting proteins. One cup of chopped kale gives you 1,000 micrograms of vitamin K—10 times the suggested daily dose.
6. Macaroni and Cheese – Like other orange vegetables, carrots are high in betacarotene, which when absorbed by the body converts to vitamin A—important to eye health. Here, shredded carrots complement this classic dish but don’t overwhelm it you could also substitute other vegetables such as broccoli, spinach, or zucchini (just blanch with the pasta).
7. Spa Baklava – Is healthy dessert an oxymoron? It needn’t be this baklava from Canyon Ranch is light and delicious, with walnuts providing linolenic acid, a type of omega-3.
8.Banana-Blueberry-Pomegranate Smoothie – This drink sneaks in a lot of bang for the buck — carotenoids from the kale, lutein from the blueberries, vitamin C from the pomegranate juice, and potassium from the bananas, plus fiber.
9. Red Curry Vegetables with Coconut Sauce – Canyon Ranch knows how to dress up a plate of vegetables. The edamame is a smart addition a star legume, this soybean offers complete protein, with all the amino acid building blocks, as well as antioxidants. Grapes add a sweet touch, and recent studies have suggested they may help stave off age-related macular degeneration.
10. Thai Winter Squash Stew– Many people roll their eyes when tofu is mentioned, but it’s high in protein and low in saturated fat, so we’re often on the lookout for new (good!) ways to use it. Serve this stew over basmati or jasmine rice. To reduce salt content, garnish with unsalted peanuts.
11. Roasted Butternut Squash and Cranberry Salad – A good source of carotenoids, vitamins A, B6, C, and folate, butternut squash is also rich in phytochemicals, which convert into antioxidants, thought not only to help prevent macular degeneration, but also to reduce the risk for certain cancers and cardiovascular problems. This is a pretty salad that offers a colorful change of pace with its roasted squash, goat cheese, pecans, and cranberries.
To learn more about the best foods for macular degeneration, order your copy of Eat Right for Your Sight.
For a printable chart, click here.
Will drinking a glass or two of wine a month help reduce the risk of developing macular degeneration?
On January 2, 1998, many news reports indicated that drinking wine in moderation may lessen the chance of developing macular degeneration.
Researchers reported in the January 1998 issue of The Journal of the American Geriatrics Society that people who drink wine in moderation may be less likely to develop age-related macular degeneration (AMD). This finding was based on an analysis of data collected between 1971 and 1975 for the National Health Nutrition and Examination Survey (NHANES-1) from 3,072 adults 45 to 74 years of age with eye-related changes that indicated AMD.
The study found the lowest risk of age-related macular degeneration in people who reported having only about one drink of wine a month, but because of faulty recall, that could really be two or three glasses of wine, said Dr. Thomas Obisesan, chief of the geriatrics section at the Howard University Hospital in Washington. Beer and liquor showed no significant effect on the risk of macular degeneration.
However, The National Institutes of Health, National Eye Institute, believes that it would be premature to make any recommendations based on this single study. While this is an interesting finding that bears further investigation, the authors of the study warn that the study should not be used to “draw inferences about a cause and effect relationship.” It also should be noted that later studies have found no such relationship between macular degeneration and wine drinking, and that the findings reported are of borderline significance.
The authors of the study expressed concerns about the reliability of the data indicating the amount of alcohol consumed, as these data are often subject to recall bias. In addition, the study did not completely take into account possible confounding factors, especially smoking. Many studies show that smoking is a risk factor for macular degeneration. Since there is generally more smoking among alcohol users, smoking status should be taken into account in the analyses. The reliability of the diagnosis of macular degeneration in those surveyed is also questioned by the National Eye Institute because the methods now used to diagnose macular degeneration in large studies have been improved and are quite different than those used in the early 1970s.
With so many marketing messages being thrown at you in the grocery store, it can be difficult to know what is truly healthy. To make it easier, the American Heart Association (AHA) developed the Heart-Check mark. When you see this symbol on food packaging, it means that the product meets AHA criteria for saturated fat, trans fat, and sodium for a single serving of the food product for healthy people over age 2. Learn more about the Heart-Check Certification Program
As its name implies, the DASH (Dietary Approaches to Stop Hypertension) eating plan is designed to help you manage blood pressure. Emphasizing healthy food sources, it also limits:
In addition to being easy to follow, delicious and varied, the DASH eating plan is proven effective. Download a PDF of the complete DASH eating plan (link opens in new window) .
Written by American Heart Association editorial staff and reviewed by science and medicine advisers. See our editorial policies and staff.
Eating right is important to staying at a healthy weight and keeping an energy balance, the balance between the calories in what you eat and drink, and calories you burn when moving.
The same amount of ENERGY IN (calories consumed) and ENERGY OUT
(calories burned) over time = weight stays the same
More IN than OUT over time = weight gain
More OUT than IN over time = weight loss
The best way to make sure you have energy balance is to make better choices before you or your family sit down to eat. Make sure to:
- Choose foods that are lower in fat and have fewer calories
- . Learn to read the Nutrition Facts Label on packaged foods. Choose healthy foods more often.
- Use the GO, SLOW, and WHOA foods chart (136 KB) to learn which foods are better for you.
- GO foods are good for you eat them just about anytime
- SLOW foods should be eaten in smaller amounts
- WHOA foods should only be eaten rarely, or on special occasions
- Check out http://www.choosemyplate.gov. The information on this website comes from the Dietary Guidelines for Americans, which are issued by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture every five years. The guidelines can help you make healthy choices that can reduce your chances of getting some diseases, like heart disease and diabetes.
- Look at some healthy eating plans. The USDA Food Patterns and the DASH Eating Plan can help you figure out how much of each food group (for example, fruits, vegetables, grains, meats) you should eat each day.
- Read about some easy ways to cook foods that can help you make recipes healthier by lowering the calories. They'll be better for you and will still taste great.
- In many cases, the amount of food that appears on your plate when eating out has nearly doubled over the past 20 years. And that has affected the way we look at and serve food at home, too. Learn more about what we call "portion distortion" and about the difference between a portion and a serving.
- Eat smaller portions and try to find items on the menu that are lower in fat and added sugar. And don't forget you can always ask for healthier options if you don't see them on the menu.
- Remember that whether calories come from a soda, sweet potato, or steak, they're still calories. And calories do count for adults and children. Read more about calories from fat and sugar.
Packing a healthy lunch every day vs. eating out can save you money and calories.
Use the Nutrition Facts Label
Make smarter food choices using the Nutrition Facts label
Healthy Cooking and Snacking
Ideas for healthy snacks and tips for reducing fat and sugar when you cook and bake
Nutrition Tools and Resources
Tools to help you and your family eat healthy and understand the important role nutrition plays in maintaining a healthy weight
Healthy Habits, Healthy Families
Learn fun ways to support your family in eating right, getting active, and reducing screen time
- 5 Top Foods for Eye Health (Academy of Nutrition and Dietetics)
- Eat Healthy: Fruits (Department of Agriculture)
- Eat Healthy: Vegetables (Department of Agriculture)
- Eating Healthy Ethnic Food />(National Heart, Lung, and Blood Institute)
- FoodData Central (Department of Agriculture)
- Healthy Breakfast: Quick, Flexible Options to Grab at Home (Mayo Foundation for Medical Education and Research) Also in Spanish
- Healthy Recipes />(National Library of Medicine) Also in Spanish
- Make Better Beverage Choices (Department of Agriculture)
- Nutrition Facts for Cooked Seafood (Food and Drug Administration) - PDF
- Nutrition Facts for Raw Fruits (Food and Drug Administration) - PDF
- Nutrition Facts for Raw Vegetables (Food and Drug Administration) - PDF
African Diaspora Cultures
African Diaspora may be a new term for many people. We don’t hear it used very often in conversation or writing. African Diaspora is the term commonly used to describe the mass dispersion of peoples from Africa during the Transatlantic Slave Trades, from the 1500s to the 1800s. This Diaspora took millions of people from Western and Central Africa to diﬀerent regions throughout the Americas and the Caribbean.
These African ancestors landed in regions that featured diﬀerent local foods and cuisines, as well as other cultural inﬂuences, that shaped their unique cooking styles. The overall pattern of a plant-based, colorful diet based on vegetables, fruits, tubers and grains, nuts, healthy oils and seafood (where available) was shared throughout these four regions, but their cultural distinctions have reason to be celebrated. Their tastes can be shared and tried by people everywhere.
Here is a brief description of the four healthy regional diets of African Heritage. See the diﬀerences and similarities throughout:
Africa is home to leafy greens, root vegetables, mashed tubers and beans, and many diﬀerent plant crops across its lands. In Central and Western Africa, traditional meals were often based on hearty vegetable soups and stews, full of spices and aromas, poured over boiled and mashed tubers or grains. In Eastern Africa, whole grains and vegetables are the main features of traditional meals, especially cabbage, kale and maize (cornmeal). In the Horn of Africa, where Ethiopia and Somalia are found, traditional meals are based on ﬂat-breads like injera (made out of teﬀ, sorghum or whole wheat) and beans blended with spices, like lentils, fava beans, and chickpeas. Today, many meals in the Horn are still prepared in halal style meaning that they include no pork, no alcohol, and meat only from animals who have died on their own. Across Africa, couscous, sorghum, millet, and rice were enjoyed as the bases of meals, or as porridges and sides. Watermelon and okra are both native to Africa, and many believe that cucumbers are too. Beans were eaten in abundance everywhere, especially black-eyed peas, which were often pounded into a powder for tasty bean pastes seared as fritters.
African American cuisine has been called “food to fall in love with.” Much of early African American cooking was inﬂuenced by both French and Spanish cuisines and intertwined with Southern cooking to co-brand some of its major staples. The majority of traditional African American foods came straight from the garden. Cabbage, okra, tomatoes, peppers, and greens were abundant, including dandelion, mustard, collards, and turnip greens. Pickling vegetables was a popular way to preserve food pickled beets, radish, cabbage, carrots, and cucumbers were enjoyed—and the list goes on! Louisiana’s Creole cooking has its roots in French, Spanish and Haitian cuisines, with a common base called “The Holy Trinity”: celery, onions and red bell peppers all equally chopped—which is at the heart of Louisiana’s popular Gumbo soup. Traditional Low Country cooking, from South Carolina and Georgia’s coast, features oysters, crabs, shrimp, sweet potatoes, Hoppin’ John, and rice.
The West Indies and Caribbean Islands bring tropical accents and various seafood to the African Heritage Diet Pyramid. Approximately 23 million people of African descent live in the Caribbean. Here, we ﬁnd French, African, and Spanish culinary inﬂuences. Surrounded by ocean, traditional African-Caribbean fare included a variety of seafood, like salt ﬁsh and conch tropical fruits, like papaya and guava rice and peas dishes, typically featuring pigeon peas or red beans. Coconut milk, breadfruit, callaloo, yams, plantains, annatto and pumpkins are all found in the Caribbean islands. In the southern parts of the Caribbean, roti is a popular ﬂatbread, primarily made from whole wheat ﬂour, that can be ﬁlled with curried vegetables and shrimp, or bean dishes, as a warm, soft roll-up.
There are an estimated 100 million people of African descent living in South America, with a large majority in Brazil. The same African Heritage staple-dishes are found here: soups and stews are very popular, as are rice and beans, and tubers like yucca and cassava. Okra, peanuts, squashes, and plantains appear on many plates, as do fruits and fruit juices like mangoes and guava. A few favorite ingredients are red snapper, avocado, cilantro, and tapioca. Native American roots are seen in their corn/maize use, and their tamales that combine peas, carrots, potatoes, rice, and various spices as ﬁllings. Moqueca Baiana is a popular traditional dish of Brazil. It is a seafood stew with prominent African roots made using palm oil, coconut milk, shrimp and crab, onions, garlic, peppers, tomatoes, and cilantro.
A well-balanced diet, with the right amount of protein, calories, fluid, vitamins and minerals, is necessary for dialysis patients or patients with end stage kidney disease to stay fit as their kidneys are no longer functioning at its full capacity.
Getting the Right Amount of Calories
- Getting the right amount of energy (calories) is important for overall health and well-being.
- The energy needs of every individual is different due to their age, gender, body size, physical activity level and medical conditions.
- For PD patients: The dialysate used provides extra calories in the form of carbohydrates (dextrose). You may need to reduce your daily carbohydrate intake to prevent excessive calorie intake.
- Do check with your dietitian or doctor about the calories contributed by the dialysate used.
Adequate in Protein
- Protein is essential for building and repairing muscles.
- Dialysis patients require a higher protein intake as some amount of protein are lost during the dialysis treatment (PD and HD) process.
- Insufficient protein intake could result in weight loss, muscle wasting, reduced ability to fight infections and thus, leads to malnutrition.
- Protein can be divided into two categories: high and low quality.
- High-quality protein includes meat, poultry, fish and egg white.
- Most dairy products such as yogurt, milk, cheese and soy products also contain high-quality protein.
- The right kind and correct amount of protein is vital for dialysis patients to stay healthy.
Important! Protein food contains phosphate. Dialysis patients must take their phosphate binders with ALL their meals.
Low In Phosphorus
- As the kidneys become less effective at filtering waste products, blood phosphate level rises.
- When phosphate begins to build up in the blood, calcium is drawn from the bone. The calcium phosphate product forms hard deposits in patient’s tissues leading to skin itchiness, joint pain, eye irritation and hardens their blood vessels. Over time, patients’ bones become weak and brittle. This leads to fractures and constant pain.
- Patients with prolonged high phosphate level are also at a higher risk of cardiovascular death due to the hardening of the blood vessels (vascular calcification).
- Both HD and PD patients need to control the amount of phosphate in their diet. Phosphate binders are prescribed to dialysis patients as this medicine will help to reduce the amount of phosphate being absorbed from food into their bloodstream.
- Avoid high phosphate foods such as:
- Dairy products (e.g. milk, cheese, yogurt)
- Bone-based soups (e.g. chicken feet and pork bone)
- Bean products (e.g. all forms of nuts, seeds, bean soup)
- Cocoa and related products
- Malt drinks (e.g. Milo, Horlicks, Ovaltine)
- Processed food and canned food (e.g. canned meat, sausage, meat patty)
- Organ meats (e.g. liver, intestine)
- Canned sardines, anchovies (ikan bilis) and dried shrimp paste
- Potassium is a type of mineral which is important for the functioning of the nerves and muscles.
- Potassium needs to be maintained at a safe level in the blood. When potassium levels are too low or too high, it can be dangerous as it may result in cardiac arrest.
- Some signs and symptoms of low potassium level include muscle cramps, difficulty breathing and irregular heartbeat, while high potassium level can cause muscle weakness, abnormal heart rates and in extreme cases, heart failure.
- Potassium removal is more efficient in PD because patients undergo dialysis every day. In general, PD patients do not need to restrict potassium intake as strictly as HD patients.
- High level of potassium in blood may occur in HD patients and it can be life-threatening. HD patients need to limit potassium intake in their daily diet.
- Potassium is found mainly in fruits and vegetables, with considerable quantities found in nuts, dried beans and dairy products.
- Other high potassium foods are:
- Fruits and vegetables from the high potassium group.
- Wholegrain cereals, bread and biscuit.
- Nuts, seeds and related products (e.g. chocolate, peanut butter).
- Coconuts and related products (e.g. coconut milk, kaya).
- All fresh/canned fruit and vegetable juice, herbal medicine drinks, strong tea/coffee, cocoa and malted beverage, milk, wine.
- Brown sugar, molasses, maple syrup, toffees, liquorice.
- High potassium salt substitute, bottled sauces, meat and vegetables extract, essence of chicken, stock cube.
Tip! You can reduce the potassium content of vegetables by soaking vegetables that has been cut into smaller pieces in water for 1 to 2 hours.
Low in Sodium
- Sodium is naturally found in all types of foods, and more commonly in packaged and processed foods. Salt is one of the main sources of sodium.
- Sodium will increase thirst and will increase the tendency of drinking more fluid.
- As a result, weight gain from fluid arises and consequently, an increase in blood pressure, and added burden to the heart.
- Sodium restriction in kidney disease helps to maintain normal fluid balance.
- Tips to reduce sodium intake:
- Limit the amount of salt/sauces added during cooking.
- Avoid using stock cubes, meat and vegetable extracts e.g. Bovril and Marmite.
- Avoid using bottled chicken extracts.
- Read labels on processed foods and choose products that contain less than 120mg sodium per 100g of the food product.
- Minimise the consumption of canned and processed food. If you do choose to use them, do drain the brine.
- Use fresh herbs and whole spices to replace salt /sauces in cooking.
- Use fresh lime, lemon juice, or vinegar to flavour food.
Renal patients should exercise caution with salt substitutes as they are often high in potassium and should not be used without consulting your doctor or dietitian.
Control in Fluids
- Due to reduced kidney function, dialysis patients have reduced urine output. Therefore it is important for dialysis patients to adhere to their fluid restriction.
- Excess fluid is retained in the body and symptoms such as shortness of breath, high blood pressure and swelling of the legs can occur.
- Both PD and HD patients will need to consider their urine output, remaining kidney function and body size to determine their fluid intake.
- PD patients will also need to monitor the amount of fluid removed during an exchange.
- HD patients may keep track of weight gain in between two dialysis sessions as a gauge.
- Daily allowance for fluid intake can vary from 500ml to 1,000 ml per day, depending on the patient’s urine output.
- The daily fluid allowance includes plain water, tea, coffee, milk, gravy, soup, and porridge. Other fluids that are liquid at room temperature such as ice-cube, ice cream, jellies are also considered as fluid.
Important! Dialysis patients should follow the fluid regime designed by your nurse, dietitian or doctor.
Prevention of Anaemia
- Anaemia is common among dialysis patients as it is one of the complications of kidney failure.
- Erythropoietin (EPO), which prompts the bone marrow to make red blood cells, are produced by the kidney. When the kidney’s function is decreasing, the amount of EPO produced will be reduced.
- Other factors that cause anaemia among dialysis patients are:
- Reduced red blood cell lifespan due to accumulated urea toxic
- Lack of iron
- Lack of folate and other vitamins
- Blood loss during haemodialysis
Tip! Adequate intake of protein, iron, vitamin C, vitamin B12 and folate are important in preventing and treating anaemia as these nutrients are the important elements in making new red blood cells.
*The above information and recommendations are general guidelines, and should not be viewed as specific advice for any individual. Please consult your doctor or other health care advisors for personal health decisions.
- Address: 81 Kim Keat Road Singapore 328836
- Phone: 1800-KIDNEYS (5436397)
- Email: [email protected]
The National Kidney Foundation (NKF) is deeply committed to journeying with patients every step of the way in their treatment and rehabilitative care, advocating kidney health to prevent kidney failure and making a difference in the renal landscape, to benefit the community.
As there are limited car park lots available at NKF Centre visitors may need to park at the nearby HDB car parks in the vicinity.
NKF HQ Mondays –Thursdays
PH / Weekends
Dialysis Centres Mondays –Saturdays
We are open on most public holidays except for the 1 st day of Chinese New Year.
NKF does not provide ad hoc dialysis treatment. Our patients are on long-term dialysis treatment. You may wish to check with private dialysis centres for ad hoc dialysis treatments.
NKF does not have an outpatient clinic and hence, we are unable to arrange an appointment for members of the public. You may wish to contact a hospital of your choice for outpatient service.
Currently, NKF does not provide health report interpretation service. You may consult your General Practitioner who will be able to assist you.
Someone with kidney failure may not experience any signs and symptoms until it is too late. It is best to do a routine health screening to understand your health status better and detect any abnormalities as early as possible so that you can delay and manage the disease progression.
To know about the signs and symptoms please click here to learn more.
Decreased urination Swollen hands and ankles Sleep disturbances Blood in the urine (tea-coloured or fresh blood) Puffiness around the eyes High blood pressure Nausea and vomiting Itching Loss of appetite
All dialysis centres operate on 3 dialysis shifts –morning, noon and evening.
Morning Noon Evening 7.00am –12.00pm 12.00pm – 6.00pm 6.00pm –11.00pm Timing of your dialysis schedule may vary for each dialysis centres. Schedules Monday, Wednesday and Friday (1,3,5) OR Tuesday, Thursday and Saturday (2,4,6)
Our Admissions Counsellor will contact you once your application is finalised. They will be in contact with you soon.
From the day we receive the application form, it will take approximately 3 working days to a week for us to get back to you if you have submitted all completed supporting documents together with your application form to us. Generally, the whole process will take 6 months for the approval.
The overall application review process will take approximately 6 months before the applicant can start the first dialysis treatment. However, if the applicant is able to provide all completed supporting documents and if there is a slot available at the dialysis centre with a right match to the time slot, the waiting time could be shorter.
Currently, we do not have status checking service online. NKF Admissions Counsellor will be in contact with the applicants regarding the status.
You may pick it up from the NKF main office at 81 Kim Keat Road, Singapore 328836 or call us at 6506 2187 to have the forms sent to you.
Means Test is used to determine the amount of subsidies each person needing care is eligible for. Persons from lower income households will be granted higher subsidies under the means test framework.
Means Test subsidies calculation is based in accordance to MOH guidelines.
Our NKF Admissions Counsellor in-charge will contact you in regards to your means test status.
The Medical Social Workers at your hospital will be able to advise you on the different type of subsidies based on your financial situation.
Kidney Live Donor Support Fund
For information on kidney donation in Singapore, you may wish to contact the National Organ Transplant Unit at Tel: 6321 4390 or email [email protected]
NKF’s Kidney Live Donor Support Fund covers annual health screenings and medical follow-ups one-time reimbursement for loss of 2 months actual income of $8,500, whichever is lower: reimbursement of hospitalisation and surgical insurance premiums (capped at MediShield Life premiums) pre-transplant screening and evaluation costs for up to 2 potential donors per kidney recipient and insurance coverage for Group Living. Policy based on sum insured of $200,000.
Meal plans made with healthier hearts in mind
Click to download entire 28-day low-salt meal plans based on your daily calorie target.
If you don't have a daily calorie target, ask your doctor.
©Meredith Corporation. All rights reserved. Used with permission.
Start practicing healthy habits
Savor the flavor&mdashwithout so much salt
Savor the flavor&mdashwithout so much salt
When you have Heart Failure, it&rsquos important to know how to read nutrition labels correctly. For example, if a can of soup contains 2 servings and each serving has 500 mg of sodium, then eating the entire can adds up to 1,000 mg of sodium total. Simply multiply the number of servings by the sodium content listed to get the total amount of salt in the package.
Click here for a quick and easy guide to reading Nutrition Fact labels and other salt-reducing tips.
Try opting for fresh or frozen vegetables over canned vegetables, lean cuts of meat like chicken and fish, and fresh foods over prepackaged choices.
Cook heart-healthy meals when eating in
Cook heart-healthy meals when eating in
When cooking at home, try selecting healthy proteins, like chicken or fish, and roasting or steaming them instead of frying them in oil. You should also try to eat a variety of foods to get the nutrition you need. And remember, cooking without salt doesn&rsquot mean your food has to be boring. Try swapping salt for spices like cayenne or oregano for an added kick.
Read menus carefully when dining out
Read menus carefully when dining out
When in doubt, stick to items that have been steamed or grilled rather than fried and ask for all sauces to be left off or served on the side. If you make the right choices, it&rsquos possible to eat out and still eat healthy&mdasheven at fast food restaurants.
IMPORTANT SAFETY INFORMATION
What is the most important information I should know about ENTRESTO?
ENTRESTO can harm or cause death to your unborn baby. Talk to your doctor about other ways to treat heart failure if you plan to become pregnant. If you get pregnant during treatment with ENTRESTO, tell your doctor right away.
Do not take ENTRESTO if you:
- are allergic to any of the ingredients in ENTRESTO
- have had an allergic reaction including swelling of your face, lips, tongue, throat (angioedema) or trouble breathing while taking a type of medicine called an angiotensin-converting enzyme (ACE) inhibitor or angiotensin II receptor blocker (ARB)
- take an ACE inhibitor medicine. Do not take ENTRESTO for at least 36 hours before or after you take an ACE inhibitor medicine. Talk with your doctor or pharmacist before taking ENTRESTO if you are not sure if you take an ACE inhibitor medicine
- have diabetes and take a medicine that contains aliskiren
ENTRESTO is a prescription medicine used to treat adults with long-lasting (chronic) heart failure to help reduce the risk of death and hospitalization. ENTRESTO works better when the heart cannot pump a normal amount of blood to the body.
Before taking ENTRESTO tell your doctor about all of your medical conditions, including if you:
- have a history of hereditary angioedema
- have kidney or liver problems
- are pregnant or plan to become pregnant are breastfeeding or plan to breastfeed. You should either take ENTRESTO or breastfeed. You should not do both
Tell your doctor about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. Especially tell your doctor if you take potassium supplements or a salt substitute nonsteroidal anti-inflammatory drugs (NSAIDs) lithium or other medicines for high blood pressure or heart problems such as an ACE inhibitor, ARB, or aliskiren.
What are the possible side effects of ENTRESTO?
ENTRESTO may cause serious side effects including:
- Swelling of your face, lips, tongue and throat (angioedema) that may cause trouble breathing and death. Get emergency medical help right away if you have symptoms of angioedema or trouble breathing. Do not take ENTRESTO again if you have had angioedema while taking ENTRESTO
- People who are Black or who have had angioedema and take ENTRESTO may have a higher risk of having angioedema
- low blood pressure (hypotension), which may be more common if you take water pills. Call your doctor if you become dizzy or lightheaded, or you develop extreme fatigue
- kidney problems
- increased amount of potassium in your blood (hyperkalemia)
The most common side effects were low blood pressure, high potassium, cough, dizziness, and kidney problems.
You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.
ENTRESTO is a prescription medicine used to treat adults with long-lasting (chronic) heart failure to help reduce the risk of death and hospitalization. ENTRESTO works better when the heart cannot pump a normal amount of blood to the body.
This information is not comprehensive. Please see full Prescribing Information, including Boxed WARNING , and Patient Prescribing Information.
No mom in her right mind would pack her child&aposs lunch box with nothing but four Twinkies. You probably stick with the classics: maybe peanut butter and jelly on whole wheat bread, a cup of applesauce, and fruit punch. Protein-rich peanut butter, fruit, fiber-filled bread – it&aposs perfect, right?
Maybe not. Sure, your child would get plenty of nutrients, but she&aposd also get a whopping 76 grams of sugar. That&aposs 16 teaspoons of sugar -- even more than what&aposs in those four Twinkies. Shocking, right?
While there are no specific sugar-consumption recommendations for kids, adults on a 2,000-calorie-a-day diet shouldn&apost eat more than 40 grams of added sugar. Yet your child will eat twice that in this one meal. And you haven&apost factored in the syrup on her morning waffles, the soda she&aposll drink after school, and the graham crackers she&aposll munch on before bed.
"Most parents have no idea how much sugar their kids eat," says Parents advisor Jennifer Shu, MD. "So much is added to even healthy foods that your child could eat what looks like a pretty balanced diet that&aposs still full of sugar."
It&aposs not a news flash that sugar is bad for kids. What is eye-opening is just how unhealthy it is – and how much of it children eat despite the health warnings. The average kid under 12 consumes 49 pounds of sugar per year, according to the USDA Economic Research Service. Even scarier is that a twenty- or thirtysomething adult&aposs intake is actually lower (46 pounds). That means your child is gobbling up more sugar than you are, even though her body may be less than half the size of yours.
It&aposs not hard to see why kids love sugar. After all, babies are born with a preference for it, though their tastes typically broaden as they grow. But because so many foods marketed to kids, from oatmeal to fruit rolls, are now supersweet, children may struggle to accept other flavors, such as the bitter taste of many green veggies. "Sugar overload may prevent their taste buds from maturing," says David Ludwig, MD, Parents advisor and director of the Optimal Weight for Life Program at Children&aposs Hospital Boston. "Kids won&apost develop the ability to appreciate, let alone eat, a variety of foods."
Of course, not all sugar is evil. Fruits, starchy veggies, and milk all contain naturally occurring sugars, along with vital nutrients. "Unfortunately, this isn&apost the type of sugar kids usually eat," says Dr. Shu. And the more supersweet, processed foods they consume, the less appealing "real," naturally sweet foods seem. For example, a child who gets used to watermelon-flavored candy will find the taste of an actual watermelon disappointing because it&aposs not as sugary, says Dr. Shu.
The result? Sweet foods eventually edge out healthier fare from your child&aposs diet. Pennsylvania State University researchers found that the more added sugar children had in their diets, the less likely they were to eat grains, vegetables, fruits, and dairy. For example, as children get older they tend to drink more soda and less milk, depriving growing bones of calcium. "It&aposs basically a state of malnutrition," says Dr. Ludwig. "Kids eat too many calories but not enough nutrients."
Meal Services For Seniors
As a caregiver, you can make sure that your parent gets the assistance they need in the kitchen by setting up a meal schedule for them with meals ready to go and prepared in advance. If your parent needs additional care, there are many services available that can help make mealtime easier for them.
You can try incorporating services such as:
- Meals on Wheels
- Supplemental Nutrition Assistance Program (SNAP)
These services allow for assistance in purchasing foods, and many offer home delivery right to your parents’ house. This can make getting the right ingredients to make a dish easy and will ensure they have what they need on hand at a moment’s notice.
As a person ages, it can be less of an event to have a meal. Eating alone is never fun and preparing a meal for one can feel lonely.
Help your parent with meal time and be sure to enjoy as many meals as you can with them to ward off the feelings of isolation that they might be experiencing.
This will help to make sure that mealtime is more pleasurable as well as a time that they look forward to spending with you.