What Does My Hospital Diet Mean?

(please refer to a nutritionist for specific guidelines to your prescribed diet)

Low Residue/Low Fiber Diet

This type of diet tried to limit fiber, a kind of carbohydrate found in some plant-derived foods.
The diet limits intake around ten grams of fiber daily and is designed to minimize the
frequency and volume of residue in the intestinal tract.

Salt-restricted (Low Sodium) Diet

Sodium controlled diets are usually prescribed for patients with hypertension and for those
with excess fluid accumulations. Intake of commercially prepared foods such as cured or
smoked meats, canned vegetables and regular soups as well as buttermilk, salt and salty foods
are limited or avoided. White milk, fresh or frozen meats, unsalted vegetables and fruits and
low sodium foods are included.

Fat-Restricted Diet

This diet is often prescribed for patients with gastrointestinal disorders or excessive body
weight. It limits the intake of fatty food such as margarine, mayonnaise, dressings, oils and
gravies. The diet usually includes whole wheat breads, lean cuts of meat, skim milk, low-fat
cheese products, eggs, vegetables, and other food items prepared without extra fat.

Cholesterol-Restricted Diet

Lowering blood cholesterol can reduce your risk of heart disease. Cholesterol is found only in
foods of animal origin. Certain oats, beans, and fruits are actually effective at lowering
cholesterol levels in the body. A cholesterol-restricted diet limits the intake of meats, poultry,
fried foods, egg yolks, and whole milk products. Food high in saturated fat and trans fatty
acids such as palm kernel oil, coconut oil, margarine, and shortening are also limited. The diet
includes skim milk, lean meats, fruits, vegetables, and whole grain products.
Vegetarian Diet

This diet varies widely depending on personal choice. It may include only plant foods- grains,
vegetables, fruits, legumes, nuts, seeds, and vegetables fats. Some variations designed to be
lower in cholesterol and saturated fat and higher in dietary fiber. Thus, it may be helpful in the
prevention of heart disease and cancer risk.

Consistent Carbohydrate (Diabetic Diet)

A diabetic diet varies from patient to patients depending on the type and intensity of the
diabetes, the patients’ personal history, and individual nutrient needs. The Exchange List for
Meal Planning established the serving size amount of carbohydrates per meal based on calorie
recommendations. Meals are basically like those found on a regular menu, but carbohydrate
servings are carefully controlled and small snacks may be included in the meal plan.
Carbohydrates are starches, starchy vegetables, juice, fruit, milk, and sugars.

Renal Diet

A renal diet is carefully planned with special consideration of nutrients, and it is often adjusted
as kidney disease progresses. A renal diet may serve the purpose of attempting to slow down
the process of renal dysfunction. If dialysis treatments are not being taken, the doctor may
restrict protein intake of foods such as potatoes, tomatoes, oranges, and bananas. A
phosphorous restriction may limit the intake of milk and dairy products, dried beans and peas,
while grain breads and cereals, coffee, tea, and “dark-colored” soda beverages.

Heart-Healthy Foods:
Shopping list

When it comes to your heart, what you eat matters. Follow these tips for heart-healthy eating:

1. Eat less saturated fats. Cut back on fatty meats, high-fat dairy, cakes, cookies, and butter.
This includes pizza, burgers, and foods with creamy sauce or gravy.
2. Cut down on sodium (salt). Read the Nutrition Facts label and choose foods that are lower
in sodium. Look for the low-sodium or “no salt added” types of canned soups, vegetables,
packaged meals, snack foods, and lunch meats.
3. Get more fiber. Eat vegetables, fruits, and whole grains to add fiber to your diet.

Take this list with you the next time you go food shopping.

Vegetables and Fruits

Eat a variety of vegetables and fruits. Buy vegetables and fruits that are fresh, frozen, canned, or dried.

● Fresh vegetables such as tomatoes, cabbage, and carrots

● Leafy greens for salads, like Romaine lettuce, spinach, and kale
● Canned vegetables that are low in sodium
● Frozen vegetables without added butter or sauces, like broccoli or cauliflower
● Fresh fruits such as apples, oranges, bananas, pears, and peaches
● Canned, frozen, or dried fruit without added sugars

Farmer’s markets are great places to buy vegetables and fruits in season. Search for a market near
you.
Dairy
Look for fat-free or low-fat options.

● Fat-free or low-fat (1%) milk

● Fat-free or low-fat plain yogurt
● Fat-free or low-fat cheese
● Fat-free or low-fat cottage cheese
● Soymilk with added calcium, vitamin A, and vitamin D

Breads, Cereals, and Other Grains

For products with more than 1 ingredient, make sure whole wheat or another whole grain is listed first in
the ingredient list. Look for products that say 100% whole grain.

● Whole-grain bread, bagels, English muffins, and tortillas

● Whole-grain hot or cold breakfast cereals with no added sugar, like oatmeal or shredded wheat
● Whole grains such as brown or wild rice, quinoa, or barley
● Whole-wheat or whole-grain pasta and couscous

Protein Foods
Choose a variety of foods with protein.

● Seafood: fish and shellfish

● Poultry: chicken or turkey breast without skin, lean ground chicken or turkey (at least 93% lean)
● Pork: leg, shoulder, or tenderloin
● Beef: round, sirloin, tenderloin, or lean ground beef (at least 93% lean)
 ● Beans and peas, like kidney beans, pinto beans, black beans, lima beans, black-eyed peas,
garbanzo beans (chickpeas), split peas, and lentils
● Eggs
● Unsalted nuts and seeds
● Nut butters, like almond or peanut butter
● Tofu

Fats and Oils

Cut back on saturated fat and look for products with no trans fats. Choose foods with unsaturated fats like
seafood, nuts, seeds, avocados, and oils.

● Margarine and spreads (soft, tub, or liquid) with no trans fats and less saturated fats
● Vegetable oil (canola, corn, olive, peanut, safflower, soybean, or sunflower)
● Non-stick cooking spray
● Lower-calorie mayonnaise
● Salad dressings that are oil based

Avoid coconut, palm kernel, and palm oils, which are all high in saturated fat.

Resources For Healthy Eating

Cutting down on Sodium

https://health.gov/dietaryguidelines/2015/resources/DGA_Cut-Down-On-
Sodium.pdf?_ga=2.240676355.1041331777.1551416133-730134890.1551416133

Cutting Down on Saturated Fats

https://health.gov/dietaryguidelines/2015/resources/DGA_Cut-Down-On-Saturated-
Fats.pdf?_ga=2.240676355.1041331777.1551416133-730134890.1551416133

How to Build a Healthy Eating Pattern

https://health.gov/dietaryguidelines/2015/resources/DGA_Healthy-Eating-Pattern.pdf
https://www.ams.usda.gov/local-food-directories/farmersmarkets
This link will take you to a page that allows you to find local farmers markets in your area.

https://www.nhlbi.nih.gov/health/educational/wecan/downloads/tip_grocery.pdf
Grocery List Template

https://www.nhlbi.nih.gov/health/educational/wecan/eat-right/nutrition-facts.htm
How to Read Nutrition Facts Label

https://www.nhlbi.nih.gov/health/educational/wecan/eat-right/distortion.htm
Serving Sizes and Portions

https://choosemyplate-prod.azureedge.net/sites/default/files/tentips/DGTipsheet9SmartShopping.pdf
Smart Shopping for Veggies and Fruits

https://choosemyplate-prod.azureedge.net/sites/default/files/tentips/DGTipsheet37SaveMoreAtTheGroceryStore.pdf
How to Save More at the Grocery Store

https://choosemyplate-prod.azureedge.net/sites/default/files/tentips/DGTipsheet16EatingBetterOnABudget.pdf
Eatting Healthier on a Budget

Nutrition Tips/Resources for Different Types of Health Issues

https://www.nutrition.gov/nutrition-and-health-issues

Dietary Supplements
https://www.nutrition.gov/subject/dietary-supplements

Food Assistance Programs

https://www.nutrition.gov/subject/food-assistance-programs

Shopping, Cooking, & Meal Prepping

https://www.nutrition.gov/subject/shopping-cooking-meal-planning
Smart Nutrition 101
https://www.nutrition.gov/subject/smart-nutrition-101

Weight Management
https://www.nutrition.gov/weight-management

What’s in Food?
https://www.nutrition.gov/subject/whats-in-food