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Dietary Principles
and
Nu-
tritional
Requirements
of
Common Diseases
Protein
is
the essential component
to promote
ulcer
healing; eggs and milk
are
good sources.
Patients
with
coro-
naries should take food
with
less
cholesterol, salt and fat, especially the
saturated type.
Those with high
blood
pressure should take
the
minimum
amount
of salt, and limit the
total
calories
in
the food to control
body
weight
but take
sufficient
calcium and
fibre in
food.
Those with
hepatitis
should
take
more
frequent
meals with
less fat and
more
carbohydrates
to
spare
the
liver from
working
hard to
churn out sugar to
the
blood.
Those
with gall bladder infection should take
less fat and cholesterol to spare
bile
secretion;
take
more carbohydrates.
Those with chronic infection of
the
pancreas should take small frequent
maals
with
more carbohydrates and
less
fat.
Those with acute nephritis
should
limit
their
protein
and
salt intake;
whatever protein taken should be
ol
the
first
class (animal source); limit
potassium-rich
food, e.9.,
fruits
and
fruit juices;
consult your doctor
on
exact fluid intake requirements. Those
with diabetes should take a limit diet
to
reduce weight. Thoae
with
gout
should avoid internal organs,
dried
beans, sardines
and
pigeons.
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