Special diets – benefits you can’t deny

Why is it important? Studies show that an unhealthy diet (high in fat, sugar, and salt), lifestyle behaviours, and obesity are risk factors associated with the chronic non-communicable diseases; other contributory factors include high blood pressure, high blood sugar and elevated cholesterol levels, physical inactivity, tobacco consumption and alcohol abuse. These chronic non-communicable diseases can more than likely contribute to disability, decrease in productivity, absenteeism in the workplace, affect academic performance, loss of limbs (e.g. in the case of uncontrolled diabetes mellitus), premature mortality, and overall can undermine development in the Caribbean region (Healthy Caribbean Coalition). Therefore, adopting a healthy lifestyle, and making changes in one’s dietary practices together with regular participation in physical activity have long been recommended.

In looking at the therapeutic diet, the focus is on providing meaningful nutrition information to assist persons in choosing the appropriate foods that they can incorporate in their meal plan. For, the prescribed diet is given by your medical doctor, be it low sodium (low salt), low fat, the diabetic or renal. In some cases, depending on the medical diagnosis, the diet may be combined e.g. renal/ diabetic diet or even diabetic/low sodium diet. To work with your meal plan, nutrition education and counselling sessions with registered dietitians and nutritionists are necessary. The nutrition education sessions are geared not only to provide basic nutrition information related to the therapeutic diet for the specific disease state, but may also give guidance with planning balanced meals using the Caribbean Food Groups and utilising local produce from the kitchen garden and/or farmers market, food preparation, selecting healthy snacks, nutrition content of foods, grocery shopping, and healthy eating on a limited budget.

They will also discuss which foods are allowed and those not allowed based on the prescribed diet.

Moreover, the Academy of Nutrition and Dietetics (2013) documented in its position statement that “primary prevention is significant and an affordable method for preventing chronic disease, and dietary intervention positively impacts health outcomes throughout the life cycle. Trained food and nutrition professionals – registered dietitian nutritionists and dietetic technicians, registered are critical members on the healthcare team who deliver appropriate nutrition-focused preventive services in clinical and community settings, advocating for policy and programmatic initiatives as well as, leading and participating in research for disease prevention and health promotion. For health promotion and disease prevention strategies can be quite effective in decreasing morbidity and mortality, improving quality of life, and which may have a significant impact on the leading causes of disease.” Some examples of the different therapeutic diets Low sodium diet – patients/clients are encouraged to watch their salt intake, add less salt during meal preparation, use fresh local seasonings (e.g. green peppers, pimentos, onions, celery, garlic, chives, chadon beni, thyme, etc.) to flavour food; choose fresh and frozen vegetables, of canned products, when using canned products drain the liquid first then rinse the contents under running tap water; select fresh garden peas, dried peas and beans; buy canned fish such as sardines and tuna packed in water; and choose unsalted or low sodium products instead of salty foods.

You should also avoid adding extra salt to prepared dishes, remove from your meal plan processed meats, and salty foods and snacks, bouillon cubes, and seasoning salt (e.g. onion salt, garlic salt, celery salt). When grocery shopping, take a few minutes to read the food label; a review of the nutrition facts – check the serving size, calories per serving, calories from fat, and grams of total fat, saturated fat, trans fat, carbohydrate, dietary fibre and protein; as well as mg of cholesterol and sodium. Also, review the ingredient list. Overall, aim to include in your meal plan staples (e.g. ground provision, starchy fruits, rice), legumes, veggies (raw such as in salads, or cooked), fruits, and foods from animals. Drink water between meals, the recommendation is six to eight glasses per day.

Diabetic diet (which can also be referred to as the carbohydrate controlled diet), the patients/ clients are encouraged to consume staples containing dietary fibre e.g. brown rice, rolled oats, ground provision, whole grains and whole grain products, fruits (at least two fruits per day), and non-starchy vegetables (e.g. cucumbers, melongene, cauliflower, cabbage, callaloo bush, spinach, pak choi, etc.; limit carrots, pumpkin, and beetroot. In addition, include peas and beans, lean meats, poultry, eggs, fish, and low-fat or fat free milk and milk products with meals.

The nutrition education will focus on carbohydrate counting, portion sizes, food preparation (most appropriate methods of cooking), limiting concentrated sweets, and omitting high fat and salty foods, and sugary beverages. Select water as a beverage of choice. Prior to buying a food product, read the nutrition facts and ingredient list.

The renal (kidney) diet it is somewhat different to the other diets mentioned, in that it may vary based on the treatment (e.g. dialysis or non-dialysis).

Good nutrition is essential, and a healthy diet will provide the right amount of carbohydrate, protein, fat, vitamins and minerals.

Persons are encouraged to schedule a visit with the registered dietitians who will help them to manage their fluid intake, and the sources of other nutrients such as sodium, potassium, phosphorus, and calcium in the diet.

Claudette Mitchell, PhD, RD – Assistant Professor, University of the Southern Caribbean, School of Science, Technology, and Allied Health