Nutritional Teaching Project
Fat-Restricted and Cholesterol-Restricted Diet
Introduction
While medication may be effective for some diseases/disorders, it is essential to remember that precautions can be taken before taking medications with numerous side effects. Certain patients’ health conditions necessitate specialized diets, which can make or break treatment and recovery. Some indications for a specific diet, such as a low-fat or low-cholesterol diet, would be related to heart health, let alone the circulatory system, or being overweight/obese. Patients with either of these factors must help by incorporating a low-fat, low-cholesterol diet because it will lower their risk of clots, strokes, myocardial infarctions, heart disease, diabetes, and even certain types of cancer.
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The Scientific Basis for Prescribed Diet
Therapeutic diets are known to help with prevention, treatment, or simply improving one’s health. A patient’s nutritional assessment, nutritional status, and illness are all critical factors in determining what constitutes a therapeutic diet (Dodd, 2021). When prescribing a diet, ensuring the patient’s nutritional needs are met is a priority, especially since it is more complicated than simply cutting some food out or adding some in. Dodd (2021) states that registered dietitians collaborate with doctors to identify risk factors and unfavorable outcomes for patients with chronic illnesses, diseases, or conditions, thereby determining the nutritional requirements for each client.
Plan for Nutritional Education (Cultural Differences)
Before developing and implementing a specific diet plan for a patient with heart or circulatory conditions, it is critical to assess their willingness and readiness to learn, determine their learning style, allergies (food and medications), and cultural considerations. There are always cultural considerations, such as that some cultures cook with more oils, fat, and sodium than others. For example, many dishes in Mexican culture are high in carbohydrates and fat. Lard is a common ingredient in many dishes, and many plates include tortillas (corn or flour) and red meat. There are healthy oils such as avocado oil or extra-virgin olive oil that can be used to replace these types of ingredients, as well as possibly replacing tortillas with a grain-free type of a wrap or whole grain tortillas; more lean meats and chicken may be a better option for protein. To ensure that cultural considerations are considered, this diet can be tailored to the patient’s preferences so that they do not feel like they are going cold turkey on foods. There are always healthier alternatives or ingredients to choose from. The nutritional teaching plan shown below is more known as a general diet for those incorporating the fat-restricted and cholesterol-restricted diet, otherwise showing the food/fluid restrictions and encouragements.
Restrict foods with high levels of unhealthy fat/cholesterol (aka trans fat), such as pastries, packaged meats, snacks like chips or sweets, fried foods, whole milk, or anything containing MSG or hydrogenated oils.
Modify and replace unhealthy fat/cholesterol content with healthy fats such as avocado, and make salads with lean meats and healthy grains such as quinoa; including plenty of fruits and vegetables in the diet will make one feel satiated and help with weight loss.
To achieve the desired therapeutic outcome from this diet, education will be required to explain why this specific diet is to be added to their daily life and its significance. To ensure that the patient is compliant, it is also necessary to consider the patient’s ethnic background and culture and whether they have any language/learning barriers. By putting the patient first, all of these factors come into play to ensure that the education is clear and the goals are met.
Current Low-Fat Diet Research
A prescribed fat-restricted and cholesterol-restricted diet has been linked to some degree of success. Although a low-fat diet (primarily limiting fat content) can be beneficial, studies have shown that it has more short-term than long-term effects (Bradford, 2015). Because the body uses fat for energy, restricting all fats will result in weight loss but decreased energy. As stated in goal #2, modifying and replacing unhealthy fats with healthy fats is more beneficial than detrimental to one’s diet. According to Bradford (2015), several experts would not recommend this diet because it can have serious health consequences, such as vitamin deficiencies or mental health deficits, if not done correctly; maintaining a balance and adding healthy options is a better plan. According to studies, a low-carb diet can have a longer-term impact on weight loss and other health benefits, such as “significant reductions in blood triglycerides” (Bradford, 2015). Overall, there are benefits and drawbacks to this type of diet, but with minor changes and no drastic changes that are difficult to adapt to, it is essential to focus on since diet specificity is what makes them all unique and has the most significant benefits when educated correctly.
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References
Bradford, A. (2015, November 18). Low-Fat Diet: Facts, Benefits & Risks. LiveScience. https:// www.livescience.com/52851-low-fat-diet-facts.html.
Dodd, K. (2021, January 15). Therapeutic Diets in the Elderly. The Geriatric Dietitian. https:// www.thegeriatricdietitian.com/therapeutic-diets/.
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Question 
Sodium Restricted nutritional teaching project for geriatric patients (guidelines attached) APA format. 3-5 pages without counting the cover page and references page.
Nutritional Teaching Project
each bullet point should be address