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Dietary Treatment of Anemia

Outlines suggestions for enhancing the availability and absorption of iron in the diet through food selection and preparation techniques.

Boosting your Nutrition

Presents practical suggestions for adding calories and protein to meals with the goals of regaining muscle mass, energy, and preventing weight loss.

Increasing Your Calcium Intake

Categorizes foods into very good, good, and fair sources of calcium; presents opportunities to increase calcium intake with recipe suggestions, snack ideas, and grocery list.

When You Don’t Feel Like Eating…but Need to

Designed to help improve the nutritional intake of individuals undergoing cancer treatments affecting the patient’s food intake and nutritional status; addresses the issues of nausea, sore mouth, diarrhea, indigestion, and constipation.

Child Nutrition Guidelines

Outlines specific nutrition responsibilities parents need to embrace in order to improve the eating patterns of their children; Presents “healthy plate” menu development and provides suggestions for creating workable meal and snack schedules; addresses child obesity prevention.

 

 

Anticoagulants and Nutrition

Provides nutrition guidelines for maintaining stable vitamin K intake in order to obtain the maximum therapeutic effect of Coumadin® and other anti-coagulant medications.  Summarizes Vitamin K content of foods and emphasizes the importance of consistency in Vitamin K intake.

 

Dietary Approach to Stop Hypertension DASH

Outlines methods to achieve the DASH diet food plan demonstrated to help reduce blood pressure. Presents the concepts of: centering meals around fruits, vegetables, beans, and whole grains; limiting dietary sodium; increasing calcium-rich foods; and reaching a healthful body weight.

Diabetes Care Plan

Provides a one page diabetes self-management summary; opportunity to review medications, carbohydrate budget, sick day advice, exercise, and the “rule of 15” for treating hypoglycemia.

Diabetes Nutrition Principles

Simplifies diabetes nutrition therapy into 6 concepts: combination “healthy plate” meals for glucose control; carbohydrate budgets; meal timing and spacing; heart healthy fats; blood glucose pattern observation; and the role of reaching a healthful weight. The Nutrition Facts food label is introduced.

Diabetes Nutrition Principles -Spanish

(Spanish version of Diabetes Nutrition Principles)

Dining Out Tips

Outlines methods to make healthful menu choices when eating at table service, ethnic, fast food, or take-out restaurants; presents the concepts of estimating portion sizes, identifying high fat and low fat items, and selecting desserts

Lowering Your Fat Intake

Outlines key principles to:  identify high fat foods in one’s customary pattern; modify recipes and cooking techniques to achieve a lower fat diet; reading Nutrition Facts food labels; selecting delicious lower fat main dish and snack alternatives.

Increasing Your Fiber Intake

Actual food photography beautifully illustrates techniques to increase dietary fiber with fruits, vegetables, whole grains, legumes, nuts, and seeds. Includes dietary fiber content of foods; recipe suggestions; shopping lists; and dietary fiber intake goals.

Gastric Band Nutrition Guidelines

Outlines key post-surgical dietary principles to achieve and maintain optimal nutritional status while losing weight with the assistance of the Lap-band® type device. Presents the concepts of protein sources, hydration, reintroduction of foods, and vitamin/mineral supplementation.

Gestational Diabetes Dietary Guidelines

Establishes goals for achieving slow, gradual prenatal weight gain and presents a simple approach to managing blood glucose control during pregnancy. Encourages carbohydrate budget plan for meals and snacks; ‘healthy plate’ meal planning; food/blood glucose pattern observation to attain optimal fasting and postprandial blood glucose levels established for pregnancy.

 

Gestational Diabetes Dietary Guidelines –Spanish

(Spanish version of Gestational Diabetes Dietary Guidelines)

Heart Healthy Eating Guidelines

This new counseling tool helps patients identify customarily consumed foods which promote inflammatory atherosclerotic processes and guides the patient to find ways to replace harmful foods with heart healthy anti-inflammatory foods. Concepts presented include: reducing meat intake, limiting fried foods and inflammation promoting fats; creating “healthy plate” meals; selecting beneficial omega-3 fats, whole grains, fruits, and vegetables; utilizing the Nutrition Facts food label; and increasing physical exercise.

Heart Healthy Eating Guidelines –Spanish

(Spanish version of Heart Healthy Eating Guidelines)

Introducing Foods to Your Infant

Provides feeding techniques and a timeline for introducing solid foods based upon baby’s age and demonstrated signs of developmental readiness through the first year of life.     Specific foods to prepare and mealtime menu ideas are suggested.

Nutrition Help for Lowering Blood Pressure

Establishes a daily sodium budget and presents methods to: identify sodium on ingredient labels; enhance flavor of low sodium meals with herbs, spices, and seasonings; increase blood pressure lowering calcium and potassium-rich foods; create menu ideas and grocery lists; utilize the Nutrition Facts food label; and reach a healthy body weight.

Your Potassium Intake

Provides potassium content of foods in milligrams and milliequivalents; organizes potassium containing foods into three categories: low, moderate, and very high.

Nutrition Guidelines during Pregnancy

Establishes goals for achieving slow, gradual prenatal weight gain; provides methods to improve prenatal food intake pattern based upon the daily food guide for pregnancy; lists food sources of mercury, bacteria, and other harmful foods to be avoided in pregnancy

Renal Nutrition Principles (non-dialysis)

Outlines key nutrition concepts to improve well-being and slow the deterioration of kidney function. Provides a daily budget for protein, sodium, and potassium; addresses bone health and limiting phosphorus intake; includes illustrated food group sources and corresponding protein grams; and utilizes Nutrition Facts label to help patients identify protein and sodium levels in food choices.

RNY Gastric Bypass Nutrition

Outlines key post-surgical dietary principles with illustrations to help patients achieve and maintain optimal nutritional status while losing weight after Roux en Y gastric bypass surgery. Presents the concepts of advancing protein sources from liquid to semi-solid to soft; hydration and cautious selection of fluids; reintroduction of digestible soft foods, portioning, foods that may cause discomfort; and lifetime vitamin/mineral supplementation

Lowering Your Sodium Intake

Outlines key principles to: establish a specific daily sodium budget; identify high sodium foods in one’s customary pattern; modify recipes and cooking techniques to add flavor to meals and reduce sodium; reading Nutrition Facts food labels; selecting delicious lower sodium main dish and snack alternatives.

Dietary Treatment for Pregnancy Discomforts

Provides dietary suggestions to prevent or relieve the common pregnancy related discomforts of nausea, constipation, and heartburn; action plans and food suggestions provided.

Triglyceride Lowering Principles

Outlines key concepts to help reduce production of serum triglycerides. Presents methods to identify and reduce intake of simple sugars, saturated fats, and alcohol; increase food sources of omega 3 fats; and offers suggestions to reach and promote a healthy body weight.

Vegetarian Nutrition Guidelines

Encourages an approach to vegetarian diets that will achieve protein and energy needs. Presents the vegetarian “healthy plate” with menu suggestions for vegans and lacto-ovo vegetarians; encourages patients to try new foods from international vegetarian cuisines.

VSG Gastric Sleeve Nutrition

Outlines key post-surgical dietary principles with illustrations to help patients achieve and maintain optimal nutritional status while losing weight after Vertical Sleeve Gastrectomy. Presents the concepts of advancing protein sources from liquid to semi-solid to soft; hydration and cautious selection of fluids; reintroduction of digestible soft foods, portioning, foods that may cause discomfort; and vitamin/mineral supplementation.

Weight Management Principles

Guides patients to differentiate between true appetite and emotional hunger; encourages replacement of multi-task eating with a focused/planned eating style; provides suggestions for keeping a food journal and exercise plan; presents “healthy plate” menu planning; estimating food portions utilizing the palm of hand and tight fist as serving size guides; utilizes new cell phone apps to assist with real time food intake diaries and calorie counting.