|
|
|
A well balanced nutritious diet is important to provide adequate nutrient intake. Learning to select foods from the Food Pyramid Groups will provide more variety in your diet. Individuals need to compare their present dietary habits with those they had prior to their injury. Patients with spinal cord injuries may need to change their intake of fiber, fluids or nutrients to help correct any problems with constipation, diarrhea, skin breakdown, etc.
OBJECTIVES
1. Identify the Food Pyramid Groups and amounts needed of each.
2. Understand where absorption occurs in the body.
3. Identify foods that are good sources of fiber.
THE DIGESTIVE SYSTEM
The following is a brief review of how your digestive system works:
In the MOUTH the food is broken down and mixed with saliva. This prepares the food for digestion and makes swallowing easier.
The ESOPHAGUS is a long muscular tube that pushes the food down to your stomach. The wave-like movement of the muscles pushing the food along the digestive tract is known as peristalsis.
The STOMACHchurns the food and makes it semi-liquid.
Most absorption occurs in the SMALL INTESTINE. Tiny blood vessels in the intestine pick up the digested food particles (nutrients) and carry them throughout the body.
The food particles that cannot be absorbed by the body move down into the LARGE INTESTINE. Waste material is stored in the large intestine until peristalsis moves it through the rectum and out of the body.
BALANCED NUTRITION
Each day's menu should include at least:
MEAT-- 2-3 servings of a good protein food. Select from beef, pork, fish, poultry, lamb, eggs, dry beans and nuts.
FRUITS-- 2-5 servings of fruits and vegetables. Be sure to include VEGETABLES- one yellow and green vegetable (Vitamin A) and a food high in Vitamin C; such as citrus fruits, strawberries, tomatoes or broccoli every day.
MILK-- 2-3 servings of milk products. Select from milk, cheese, yogurt, ice cream and other foods made with milk.
BREADS-- 6-11 servings of bread and cereal products. Use enriched CEREALS- or whole grain breads. Include rice, potatoes, oats, grits and corn meal in your diet.
USDA RECOMMENDED DIET
The new guide to daily food choices inlcudes:
PROTEIN
You may need to increase your protein intake to help prevent tissue or muscle breakdown caused by spinal injuries, fever or surgery. At least 2 (4 ounce) servings of a high protein food such as meat, fish, poultry, cheese and eggs should be consumed every day.
Protein is especially important if you have a pressure sore. Open pressure sores can involve tissue fluid loss which will cause increased protein loss. If you have a pressure sore, be sure your protein intake is increased to 100-120 grams per day.
Here is a brief list to help you measure your protein intake:
(Figures are approximate)
To limit saturated fat and/or cholesterol in your diet, avoid fried foods, choose meats that are lean, and milk and milk products that are low in fat.
ITEM SERVING SIZE GRAMS Meat, poultry, fish 2 ounces 14 Egg 1 7 Dried Beans 1 cup 14 Peanut Butter 2 Tablespoons 14 Milk 1 cup 8 Cheese 2 ounces 14 Bread/Cereals 1 serving 2 Vegetables 2 servings or 1 cup 4 DAIRY PRODUCTS
It is important to include normal amounts of dairy products in your diet as these foods are important sources of protein, vitamins and minerals. Occasionally patients may be concerned about calcium and kidney stones and want to limit or omit dairy products from their diet. This practice is not recommended. High calcium levels are the results of inactivity and the natural process of calcium leaving the bone due to a lack of weight-bearing on the bone.
The U.S. Recommended daily allowance for calcium is 800 to 1000 milligrams per day.
Common sources of calcium are listed below:EXCELLENT SOURCES: 200 mg or more of calcium FOOD SERVING SIZE CALCIUM (mg) Cheese cheddar 1 ounce 213 parmesan 1 ounce 383 Swiss 1 ounce 262 Milk 1 cup 288 Yogurt 1 cup 275 Sardines 2 ounces 248GOOD SOURCES: 100-200 mg of Calcium FOOD SERVING SIZE CALCIUM (mg) Cheese, American 1 ounce 198 Ice Cream 1 cup 194 Macaroni and Cheese 1/2 cup 181 Salmon - canned 1 cup 165 Custard 1/2 cup 146 Pizza - cheese topping 1/8 of 14" pizza 144 Turnip Greens 1/2 cup 125 Beans, pinto 1/2 cup 123 Cheese, cottage 1/2 cup 106 FAIR SOURCES: 50-100 mg of CalciumFOOD SERVING SIZE CALCIUM Scallops 3 ounces 95 Oysters 3 ounces 90 Okra 1/2 cup 75 Orange, navel 1 medium 70 Broccoli 1/2 cup 70 Shrimp 3 ounces 60 Raisins 1/2 cup 55
FIBER
Daily dietary fiber intake helps promote normal bowel functioning and prevent problems of constipation and diarrhea. However, persons on restricted liquid intake should not consume high amounts of dietary fiber since this will probably make them constipated. Whole grain breads and cereals, fresh fruits and vegetables provide the essential fiber in your diet. The following is a list of high fiber food choices:
- Fresh fruits and vegetables (including the skins)
- Bran or bran cereals
- Whole grain cereals (including some granola)
- Oatmeal (whole oat)
- Bran or whole wheat muffins
- Whole grain, whole wheat bread, crackers, rolls
- Other whole grains (unrefined cornmeal, brown rice, whole barley, millet)
- Popcorn
- Raw nut and seed mixes with dried fruits
- Dry beans and peas (cooked)
- Tossed salads
- Peanut butter
- Whole wheat pasta
FLUIDS
The amount of fluid you drink is important and should be limited according to your bladder program. Fluids are important to prevent dehydration, keep kidneys and bladder flushed, provide extra fluid when you have a pressure sore that is draining, and may also prevent formation of kidney and bladder stones.
Water, apple juice, and cranberry juice are good choices.
SCI