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Nutritional Guidelines for Spinal Cord Injury

Nutritional Guidelines for Spinal Cord Injury

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Published by Chris Theberge
A manual with guidelines for the nutritional management of the spinal cord injured.
A manual with guidelines for the nutritional management of the spinal cord injured.

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Published by: Chris Theberge on Oct 01, 2007
Copyright:Attribution Non-commercial

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09/06/2012

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Nutritional Guidelines for Spinal Cord Injury
Chris Theberge & Angela IllingCopyright © 2007, The Nutrition and Food Web Archive, All Rights ReservedCopyright © 2007, The Nutrition and Food Web Archive, All Rights Reserved
 
TABLE OF CONTENTS
1. Introduction2. A Balanced Diet and How to Get It3. Skin Integrity4. Vitamin and Mineral Supplementation5. Fluids6. Herbs and Botanicals7. Weight Management8. Bowel Management9. Cholesterol10. Summary
Copyright © 2007, The Nutrition and Food Web Archive, All Rights Reserved
 
INTRODUCTION
 
Proper nutrition is an important aspect of everyone’s life, not just those with a spinal cord injury. Awell-balanced diet provides the nutrients your body needs to run properly and carry out normalbody processes. It also provides energy and keeps your immune system strong.When you have a spinal cord injury, not following a balanced diet increases your chance for developing pressure sores. A poor diet will also hinder your body’s ability to heal sores and fightinfection, and you will become fatigued more easily.Being overweight is another concern because excess weight makes transfers more difficult. Inaddition, excessive pressure and rubbing on skin puts you at risk for pressure sores. Obesity isassociated with diabetes, high blood pressure, and increased levels of blood fats. A spinal cordinjury does not necessitate a huge change in diet, unless your diet before your injury was notadequate.
Defining A Well-Balanced Diet:
According to the 2005 Dietary Guidelines for Americans, a well-balanced or “healthy” diet is onethat:
Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products;
Includes lean meats, poultry, fish, beans, eggs, and nuts; and
Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
According to the New Food Guide Pyramid, more specific recommendations have been made for each of the food groups:
Grains
o
Eat at least 3 oz of whole grain bread, cereal, crackers, rice, or pasta every day
o
Look for “whole” before the grain name on the list of ingredients
Vegetables
o
Eat more dark green veggies
o
Eat more orange veggies
o
Eat more dry beans and peas
Fruits
o
Eat a variety of fruit
o
Choose fresh, frozen, canned, or dried fruit
o
Go easy on fruit juices
Oils
o
Make most of your fat choices from fish, nuts, and vegetable oils
o
Limit solid fats like butter, stick margarine, shortening, and lard
Milk
o
Go low-fat or fat-free
o
If you don’t or can’t consume milk, choose lactose-free products or other calcium sources
Meat and Beans
o
Choose low-fat or lean meats and poultry
o
Bake it, broil it, or grill it
Copyright © 2007, The Nutrition and Food Web Archive, All Rights Reserved

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