How to design a complete diet for your patients
A complete and healthy diet should consist of all food groups: proteins, carbohydrates, type A vegetables (vegetables) and type B vegetables (vegetables). The more balanced and varied, the better for the patient to get in the habit of consuming foods rich in vitamins and nutrients essential for health.How to design a complete diet for your patients.
But do you know how to design a complete diet for your patients? In this post, we will give you some tips that will help in your work as a nutritionist and entrepreneur.
Are you interested in the subject? Then follow our article!
1. Listen to your patient
The first step in devising a complete diet is listening to the patient. Collect data, such as how many times he eats a day, schedules, the foods he likes and those that don’t fit on the menu. If you are allergic or have a food intolerance and what you usually eat.
Combine this information with the socioeconomic situation and make the food adjustment, not forgetting to respect your culture.
The best way to prepare a complete diet is to listen to what your patient has to say. So always listen!
2. Calculate the amount of food
It is important to consider the number of daily meals that should be 4 to 6. Since there are three main ones during the day that the patient should not skip: breakfast, lunch, and dinner.
In addition to these, you should also think about the intervals that are snacks: morning, afternoon and evening snacks.
Estimate the total energy value (VET) considering your patient’s activity. The main meals must contain up to 40% of the VET and the intermediate meals 15%.
3. Insert all food groups in the diet
The patient should eat a little of everything but in a moderate way. The diet must have proteins, important vitamins that are found in fruits, vegetables and carbohydrates to have energy.How to design a complete diet for your patient.
After all, you don’t want your customers to feel weak when performing their daily tasks. Therefore, calculate everything properly, following the principles of the Brazilian food guide and the food pyramid. Make sure your patient has a healthy diet!
4. Use tools to create a complete diet
A good tip is to use tools that help to create a balanced and healthy diet. One of them is the Software for Nutritionists. It improves the work of the professional, helping him to automatically calculate measures such as fat percentage, energy expenditure, muscle mass, and other important information according to recognized protocols.
In addition, the Software offers a database with menu suggestions and food substitution, helping in all stages of medical care, since, through an application, it helps in checking the patient’s food consumption.
Thus, those who seek nutritional guidance have support at the time of the consultation, in the preparation of the meal plan and in the after-care.
5. Design a balanced weekly menu
A balanced menu is one that has all the food groups. In the case of lunch and dinner, we separate some tips:
You can suggest brown rice or pasta, polenta or cooked cassava. You just can’t mix the carbs.
Salads (Type A vegetables)
Indicate lettuce, escarole, arugula or watercress salads. Just ask your patient to take care of the spices and sauces. It is also important not to abuse salt.
Vegetables (Type B Vegetables)
Carrots, radishes, beets or ripe pumpkin are excellent choices of type B vegetables for you to include in your diet. Just indicate the right measures.
The protein must be present in the main dish. Write a portion of beef, chicken breast fillet or grilled fish fillet.
A great source of iron is beans. It fights anemia and therefore should not be left out of your patient’s diet.
Fruits can be served as a dessert instead of sweets. In the case of apples, the ideal is to consume it with the peel, because it is rich in fibers, which helps in the functioning of the intestine.
6. Combine foods well for a complete diet
Two important meals are lunch and dinner. In addition to breakfast and snacks during the day, the main meals should please the palate and health.
Here we have some suggestions for you to combine foods and make your patient have a nutritious and tasty diet. Check out:
Brown rice with broccoli, beans, grilled and grilled beef and lettuce salad with tomato.
Whole-grain pasta, grilled chicken breast fillet, arugula salad, and cherry tomatoes.
Brown rice, beans, braised cabbage, the heart of palm and omelet with green onions.
Baked cod with potato, lettuce salad, and chia seeds.
Salad of green leaves, tomatoes, boiled beets, grated carrots, brown rice, and tuna.
7-grain rice, ground beef with green beans, watercress salad with tomatoes and sautéed carrots.
Sweet potato puree, roasted meatballs, arugula salad with cherry tomatoes and braised peas.
7. Leave fatty foods out of the diet
A healthy diet cannot have fatty foods such as fried foods and sausages (salami, bologna, sausage, and sausage). Avoid sour cream and preparations that carry butter and oil. How to design a complete diet for your patients.
It is also important to avoid meats such as flank steak, flank steak, picanha, termite and ribs, chicken skin, yellow cheeses, all considered high-fat foods.
Don’t make suggestions for carbohydrates with a high glycemic index, such as foods prepared with refined flour such as cakes and pies.
See how easy it is to design a complete diet for your patients? The first step is to listen to them, to know their tastes and restrictions. Try to create colorful menus that catch the eye and please the palate. With these simple tips, you will be a reference in your work as a nutritionist and a great entrepreneur.
Did you like our tips for putting together a complete diet? Enjoy and take a look at our post on the 6 works your nutritionist needs to read!