DIET
MANUAL
SODIUM RESTRICTED DIET
| PURPOSE: |
| The
sodium restricted diet is appropriate for residents
with diagnoses of congestive heart
failure, hypertension, edema, or ascites. Because
of diminished taste acuity and long established
food preferences, the resident may find severe
sodium restricted menus unpalatable and may decrease
food intake; in that case nutritional needs may
not be met. A severe (2gm) sodium restriction may
be necessary during an acute illness. |
| DESCRIPTIONS: |
| No Added Salt Diet (NAS) |
| Residents are served the Regular or House Diet
with no salt packets on the tray or salt shakers
at the table. The Registered Dietitian may alter
the meal plan of an individual resident to restrict
high sodium foods when medically indicated after
consulting with the resident. |
| Low Salt, Low Sodium Diets |
| Another
approach to reducing sodium intake below the liberalized
NAS level is to request the physician
to order a diet to read, “NAS, Restrict High
Sodium Foods”, or “Low Sodium” or “Low
Salt” these orders will refer to a sodium restriction
not to exceed three (3) grams on the average. Facilities
may want to adopt a policy of combining ALL sodium
restricted diets (including NAS) into the “not
to exceed 3 gm sodium” category. By careful
menu planning and recipe development, the resident
can be offered a variety of foods within the sodium
level mandated in the diet prescription. |
| MEAL PLANNING GUIDELINES: |
- Season foods to enhance palatability.
-
Eliminate salt packets and shakers.
-
Avoid food sources containing visible salt such
as salted crackers, peanuts and pretzels.
-
Serve only occasionally and in small portions
foods preserved in brine such as sauerkraut, and
pickles.
-
Use these high salt foods infrequently: corned
beef, cured meats, cold cuts, American cheese,
and frankfurters. If these foods are served, the
menu should be planned to assure that no other
high sodium food is served that day. Reduced sodium
cured meats are recommended and can be served on
the Regular Diets.
-
Diets and meal plans may be individualized by
the Registered Dietitian.
-
Plan menus so that all residents can be served
the regular meal.
-
Substitute frozen or seasonal fresh vegetables
for canned.
-
Reduce use of convenience and prepared foods.
-
Use homemade soups in place of canned.
-
Rinse canned tuna fish for one minute to reduce
sodium content.
-
Use natural cheeses (Swiss, cheddar, mozzarella
etc.) rather than processed cheeses (American cheese,
canned cheese sauce).
- Develop recipes in which flavoring aids such as
oregano, basil, garlic and onion are used in place
of highly salted condiments such as seasoned salts,
Worcestershire sauce and relishes. Food distributors
now carry herb mixtures intended for specific uses.
Individual herb packets and herb shakers for table
use are available.
|
REDUCED SODIUM FOODS ARE NOT LOW SODIUM FOODS!
SALT SUBSTITUTES (kcl) SHOULD NOT BE SERVED
UNLESS ORDERED BY THE PHYSICIAN.
|
|
FOOD ADVISORY
SAMPLE MENU
top
|
|
|
