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/ Individualized Counseling Outpatient Nutrition Service Available Karen Hare, registered dietitian at Memorial Hospital, is in charge of the Outpatient Nutrition Service. One-on- one couhseling is resulting in improved patient care, both in the hospital and after the patient returns home. Have you wondered what to do when your physician warns, "Your blood pressure is going up. Go home, watch your salt intake and lose some weight?" The Outpatient Nutrition Service helps participants understand their problems and how to manage them. The„ nutrition service department schedules-nutrition counseling with the patient, the patient's spouse and other people who would be supportive in making important cffBrrges-frr^ling habits. Types of problems that are helped by guidance include: • Diabetes mellitus. • Overweight/obesity. • Eating disorders of anorexia/bulemia. • Parents of under-weight or over-weight children. • Hypertension/cardiovascular disorders. • Constipation/gastrointestinal disorders. • Nutrient deficiencies/overintake, of iron and cal­ cium. --T\ * • Developing good fo)j>d balance for the family's benefit. J • The process of education involves taking patient's nu-trition history, assessing the height-weight relation­ ship and othecdata the dietitian or patient's physician obtains. A discussion of this information and a plan for diet improvement is outlined for the patient, and pertinent guidelines are established. Frequently, appointments for future visits are scheduled when modifying factors are considered. People interested in dietary modifications may make an appointment with Outpatient Nutrition Counseling on the advice of their physician. An appointment may also be &L 4>--• Fruit- Gr \feg€tabte \ ti, T Oft Karen Hare, registered dietitian, discusses a nutrition option with an outpatient. scheduled by the physician's nurse. Pertinent informa­ tion regarding the individual's needs will be provided the dietitian by the physician. Appointments are scheduled on Mondays and Tues­ days from 8 a.m. to 4 p.m., but additional times can be arranged if necessary. ~ Nutrition habits are acquired over a lifetime and changes take time, patience, and determination. The Outpatient Nutrition Counseling Service will help patients learn their problems and how to change dietary habits. Hints and ways to improve acceptance and tolerance of diet recommendations are offered in support. Nutrition Update Dee Budelier, registered dietitian, receives many calls and personal inquiries each week on questions relating to nutrition. Here are some of the most recently asked questions. Question: Our doctor just discovered my husband's triglycerides are 350 mg/dl and blood pressure is 145/95. He is 42 years old. What does this mean? Answer: Those two factors--triglyceride level and blood pressure--are indicators of a tendency to develop cardiovascular problems when present in higher than normal amounts. Triglycerides are products of fat and simple carbohydrate metabolism, with a normal value being 35 to 165 mg/dl. Upper levels of normal for blood pressure are 140/90. Your husband's readings are slightly above this. Since these indicators are elevated at his relatively young age, his nutritional habits should be changed. Limiting the use of salt and processed foods such as box mixes,"breaded products, canned veg­ etables, soups, stews, and some seasoning sauces will greatly help lower blood pressure. Triglyceride levels respond to and are lowered by treatment with a diet lov\\n continued on page l\ -9-