On 11/19/2013 11:14 AM, jmcquown wrote:
> On 11/19/2013 11:53 AM, l not -l wrote:
>> On 19-Nov-2013, jmcquown > wrote:
>>
>>> First, best wishes for your husband's full and speedy recovery.
>>>
>>> Second, is there a dietitian on staff at the hospital? I'd be asking
>>> for a consult with him/her.
>>>
>>> Jill
>> +1
>> The smartest thing I ever did, related to health, was to consult a
>> Dietician; she asked about what I like, what I don't like, when I eat,
>> do I like an evening snack, etc. Then, she put together a strategy for
>> me to follow that allows most of the foods I like, when I like, with
>> seasoning alternatives to what I had been doing. That was 15 years
>> ago; I still have the chart/poster she annotated with MY strategy (she
>> got my buy-in through participation, not edict). The chart/poster is
>> attached to the door of my freezer as a daily reminder of that strategy.
>>
> Thanks for backing me up. Seems like most, even small hospitals, have a
> registered dietitian on staff. How could they not? Diet as related to
> health is not a one-size-fits-all scenario.
>
> And no, I don't think Nanzi and her husband will have to eat cardboard,
> wallpaper paste or bland food for the rest of their lives. A
> competent dietician will do exactly what you said, find out what you
> like and help you map out a plan.
>
> Jill

Another vote here for a consult with a competent dietician. The best
thing that ever happened to DH was learning to carb-count from a
hospital dietician. Neither of us could ever make sense of the diabetic
"exchange" diet put out by the ADA. Once he learned carb-counting, his
A1C's dropped dramatically.

He has determined what his carb allowance should be per meal mainly by
checking his meter and it's a lot less than what the ADA seems to
advocate, but every person is different.

He also has cardiac issues. He's had bypass surgery twice and has
congestive heart failure and a defibrillating pace makes as he's in
a-fib all the time.

A cardiac diet is high in fiber and low in fats, especially transfats
and cholesterol. Usually they recommend skinless white meat chicken,
fish, turkey and very lean meats as proteins. He uses Egg Beaters
instead of eggs and reduced fat cheeses.

We start our meals with a tossed salad that helps fill him up with good
stuff. Our meals consist of a protein, a non-starchy vegetable or two
and maybe a controlled, measured amount of pasta or potato. Portion
control is a big part of any diet.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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