Question

Assignment:

You are responsible for managing a Hospital Canteen that caters to patients with hypertension.
i.   Outline a 3-course meal menu for the patients.
ii.   Indicate which of the food plans you would use, and
iii.   discuss three factors that informed your choice of dishes in (ii).

Answer 1

1.Breakfast

1 cup oatmeal with 1 teaspoon cinnamon OR 4 boiled eggs

1 mini whole wheat bread with cow ghee

1 medium banaa or 1 apple

1 cup low fat or fat free milk (skimmed milk)

Lunch-

Chikcken sandwitch or boiled vegetable or boiled pulses

2 slices whole wheat bread,1 slice low sodium cheese, slices of tomato and cucumber

1 Cup fresh apple juice

Dinner-boiled or cooked vegetables with 1 cup brown rice

Spinach salad,1/2 cup boiled corn

1 glass fresh juice or low fat milk or 1 cup fat free yogurt

Snacks-5 to 10 unsalted almonds, dried apricots or 1 cup sprouts

2)food plan for hypertensive patient involves-

Fresh green vegetables and fruits along with low dairy foods:add a serving of vegetables at lunch and at dinner.Try not to add extra oil to it.Try to have boiled vegetables.

Cutting food that is high in saturated fat, cholesterol and trans fats..one can use olive oil or cow ghee.

Eat more whole grain foods like multigrain oats or multigrain breads ,fish, and nuts.

Limiting sodium, rich foods ,sweets, or carbonated sugary drinks and red meats.

3) foods which are avoided with high blood pressure are-pickles-low calories very high amount of sodium.1 medium pickle can have 570 mg of sodium

Bacon,canned tomato products,fast foods,red meat,whole milk,Noodle soup ,Alcohol-it is full of calories but it also damages the wall of the blood vessels as well as increases risks of complications.

Avoid excess salt and sugar as well.

Limiting red meat to once in a week.

By using skimmed milk or very restricted oily food one can maintain the hypertension in control