Diet : Fitness and Exercises : Body Mass Index

Body mass index is the ratio of weight to height to estimate body fat. It is advisable to use Body mass index along waist to hip ratio to get complete picture of your weight status. Body mass index is particularly helpful for identifying children and adults at risk of overweight. But it not gives completely accurate information.

The formula for Body mass index is WEIGHT (KG)/HEIGHT (MT2)

BMI	Category
Less than 18.5	Underweight
18.5 to 24.9	Normal weight
25 to 30	Over weight
More than 30	Obese

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Diet : Nutrition Management : Nutrition and Gout

Gout is also referred to as metabolic arthritis. It is caused by high levels of uric acid in the body. This uric acid forms crystals in the joints and causes pain and inflammation. Later these crystals can also form stones in kidneys. Uric acid in the body comes from both dietary sources and from sources within the body. That is 50% from food you eat and 50% from within the body. Gout can cause painful attacks when you intake of foods are high in purine and also if you drink alcohol.

Carbohydrates: A diet should provide at least 50% of calories from carbohydrates. Carbohydrates you choose should be high complex carbohydrates. Limit refined carbohydrates. Fructose intake should be minimized, which is mostly present in processed foods. Atleast 3 servings of carbohydrate rich foods per day.

Fats: A diet should provide 30% or less than 30% of calories from fat. Omega 3 fatty acids can be useful in treatment of Gout. A metabolite which is produced by omega 3 fatty acid is Eicosapentaenoic acid its has anti-inflammatory effects. EPA inhibits production of the inflammatory leukotrienes, which are responsible for much of the inflammation and tissue damage caused by gout. Avoid high fat foods. Eat sweets in moderation.

Protein: Proteins should provide 15% of calories from the diet you eat. The protein sources can be from soy and lean meats etc.

Alcohol: Avoid alcohol .It increases uric acid production and it decreases uric acid excretion.

Folic acid: Folate inhibits the enzyme xanthine oxidase. Xanthine oxidase is an enzyme which converts xanthine to uric acid.

Fruits: Eat 2- 3 servings of fruits daily.

Vegetables: Eat 3 servings of vegetables daily.

Meat, fish and eggs: Eat no meat of any kind, including organ meats As meat contains high amount of uric acid.. Avoid shell fish. Better to eat 1 to 2 servings of fish per week. 1 to 3 servings of egg is good.

Purine: Avoid purine rich foods. Purines are organic compounds that contribute to uric acid formation.

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Diet : Health Articles : Importance of healthy breakfast

A healthy breakfast is necessary every day. Breakfast is a right way to start the day’s nutrition in right way. Eating regular and healthy breakfast maintains a healthy weight and improves overall health.

But most of the people think that if they skip breakfast they can lose weight, but in fact it is not true. Breakfast means you are breaking the fast after a long night of sleep; eat breakfast like a king is what you should always remember.

You should eat within an hour of getting up. If you skip your breakfast your body metabolism becomes slow. Higher energy levels are maintained if you eat breakfast. Glucose the sole source of energy for brain and the continuous supply of glucose is necessary to improve concentration and memory. If you skip the breakfast this may lead to poor memory and decreases the concentration, low blood sugar levels are maintained. While you skip your breakfast you may have high craving for the food you eat at lunch time and this may lead to weight gain. Instead of skipping its always better to eat in a smaller portion.

It is good to include variety of foods in your breakfast. A healthy breakfast is that which contains variety of foods like cereals, fruits, milk and vegetables. It is always good to include complex carbohydrates or whole grains in your breakfast and this may give u satiety.

Your healthy breakfast boosts your body metabolism. Many types of breakfast items are available according to the region. But a healthy breakfast is the meaning for what good foods we choose to maintain our health.

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Diet : Nutrition Management : Nutrition and Celiac disease

Celiac disease: In celiac disease one cannot digest gluten properly. It is an autoimmune disorder of small intestine. Symptoms of celiac disease include diarrhea and fatigue. In celiac disease absorption of all the macronutrients is reduced.

Dietary guidelines:

• Iron deficiency anemia is common with celiac disease. optimize dietary sources with iron.
• The gluten free diet are low in iron, calcium, zinc, magnesium , vitamin b12 and fiber. Hence daily vitamin and mineral supplementation is necessary.
• Eat sprouted nuts and seeds.
• Add omega 3 rich foods in your diet.

Foods to eat:

• Rice
• Rice bran
• Arrowroot
• Flax seeds
• Soy
• Legumes
• Potato
• Corn
• Sago
• Sorghum
• Amaranth
• Tapioca
• Millets
• Malt vinegar

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Diet : Nutrition Basics : Fruits and Vegetables

Fruits: Fruits are excellent source of vitamins, minerals and enzymes. They are easily digested. Take two fruits daily good for health. Citrus fruits are ready source of vitamin C such as Orange, guava, sweet lime, papaya, and pomegranate. Low fruit intake increases risk for various cancers.

Vegetables: They are extremely rich sources of minerals, vitamins and enzymes. Low vegetable intake increases risk for cancer. Use green leafy vegetables for pink health. Vitamin E, C, B, Carotene function as antioxidants which protects cancer and CAD. Take green leafy vegetables liberally good for health.

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Diet : Health Articles : Dark Chocolate

The best kind of Chocolate with the highest amount of nutritional value to promote good health is Dark Chocolate. Compare to other kind of chocolates like milk chocolate, dark chocolates have more cocoa which is the key component in obtaining the health benefits. The main problem with other type of chocolates is the high sugar content, where as dark chocolate has less sugar and no milk ingredient. The main ingredients of dark chocolate are cocoa paste, cocoa butter, nonalcoholic chocolate liquor and low amount of sugar. A high quality dark chocolate doesn’t contain harmful fats, and it is a concentration of best part of the cocoa plant. The higher the percentage of cocoa in dark chocolate, the higher the antioxidants, and the greater the benefits. Antioxidants protect the body from aging caused by free radicals. However, dark chocolate cannot take the place of treatments prescribed by a medical professional. It is an alternative to sweeter white chocolate.

The health benefits of dark chocolate are as follows:

• Drinking milk mixed with dark chocolate is highly beneficial in cardiovascular diseases.
• Dark chocolates help in increasing blood flow to the brain. This may be especially helpful for conditions with decreased blood flow, including dementia and stroke.
• Dark chocolate contains serotonin, which acts as an anti - depressant.
• Dark chocolate contains theobromine, caffeine and other substances which are stimulants.
• Dark chocolate stimulates endorphin production, which gives a feeling of pleasure.
• The cocoa phenols found in the dark chocolate are responsible for dark chocolates blood pressure lowering effect.
• Intake of dark chocolate increases appetite.
• Dark chocolate body massage is helpful in enhancing skin texture.
• Flavoniods present in the dark chocolate helps the body to produce more nitric oxide, responsible for relaxing the blood vessels.
• Dark chocolate contains stearic acid, a substance that helps in slow down the digestive process and keeps full for longer.
• According to research studies ,daily consumption of dark chocolate brighten the smoker’s artery function within hours and lowers the risk of hardened arteries.
• Dark chocolates help in increasing blood flow to the brain. This may be especially helpful for conditions with decreased blood flow, including dementia and stroke.

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Diet : Fitness and Exercises : Benefits of Exercise

• Regular exercise prevents back pain.

• Helps to maintain bones, muscles and joints healthy.

• Reduces risk of diseases such as cardiovascular, blood pressure, diabetes and cancer.

• Helps in controlling weight.

• Improves metabolism.

• Relieves from stress.

• Reduces feeling of depression and anxiety.

• Exercise improves function of immune system.

• Exercise improves blood and oxygen circulation for all vital organs.

• Exercise slows down ageing.

• Exercise increase insulin sensitivity and prevents diabetes.

• Exercise will help you to sleep well.

• Exercise improve mood and due to the chemicals it releases in the brain called endorphins, it gives you an overall feeling of well being.

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Diet : Therapeutic Diets : Gluten Free diet

Gluten is a protein and mostly it is found in wheat .It consists of proteins gliadin and glutenin. This gives elasticity structure to the wheat dough. Glutenin protein gives the elastic properties to gluten. A diet completely free of the ingredients derived from gluten containing cereals. Gluten free diet is required for celiac disease patients. When gluten comes in contact with small intestine some people cannot tolerate it and this is known as celiac disease. This interferes with absorption of nutrients from food. When people with this condition eat foods containing gluten, their immune system responds by damaging the lining of the small intestine. And when the small intestine is damaged the body is unable to absorb the nutrients. This can lead to malnutrition and can develop anemia or osteoporosis. Oats ,rye and barley also contains gluten.In today’s world gluten free commercial diets are available in the market and even many foods are naturally free from gluten.

Tips to follow Gluten free diet:

• Avoid cereals containing Gluten.

• While shopping check for the gluten free brands mentioned .As many of the grocery stores carry this. Look for gluten free labeling.

• Be careful when you go to restaurant, choose gluten free menu.

• All wheat free diets are not same as gluten free diets. As rye, oats and barley also contain gluten.

Foods to be eaten:

• Sago

• Rice

• Jam

• Peanut butter

• Honey

• Fish

• Eggs

• Cheese

• Tea

• Sugar

• Soups not added with thickening agents as flours

• Rice pan cakes

• Nuts

• Fresh fruits and juices

• Tortillas

• Curd

• Plain popcorns

• Potato

• Wine vinegar

• Fresh herbs

• Corn flour

• Corn tacos

• Pulses Vegetable oils.

Foods to be avoided:

• Cereals – wheat, barley, rye and oats.

• Wheat bread.

• Roti

• Rye bread

• Barley drinks

• Bread crumbs

• Semolina

• Bread rolls

• Pizza

• Pancake

• Pasta

• Cakes

• Muffins

• Pastries

• Cookies

• Noodles

• Macaroni

• Spaghetti

• Malt

• Rusk

• Wheat germ

Some of the gluten sources can be hidden. So read the labels while you shop. Some of the examples are.

• Mustard powder

• Mustard sauce

• Pickles

• Alcoholic drinks

• Farina

• Soups where sometimes flours are added as thickening agents

• Seitan

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Diet : Therapeutic Diets : Low Fat diet

A diet low in fat is called low fat diet. Some dietary fat is actually necessary. In certain medical conditions the body cannot tolerate much fat. So, a low fat diet may help people with these medical conditions. Some of the medical conditions where low fat diet is prescribed is Gall bladder disease, Delayed stomach emptying, Fatty liver and malbsorption syndrome.

Gall bladder secrets bile which helps to break down and absorb fat. When Gall bladder diseases or Gall stones are present there is not enough bile secreted or no bile produced by the gall bladder and so fat from food cannot be digested properly and this may cause diarrhea. A low fat diet allows your gall bladder adequate rest. Due to excess of cholesterol in the bile Gall stones are formed.

Gastroparesis is also known as delayed stomach emptying. In this disease the stomach empties food into intestine very slowly. When high amount of fats are present in foods we eat then this delays stomach emptying and cause gastroparesis. So low fat diet is good for gastroparesis.

Malabsorption and low fat diet: steatorrhea which is due to malabsorption of fat , where more than 6% of dietary fat is excreted in stool. In pancreas and small intestine diseases, patients have trouble in absorbing nutrients from diet, that include fat. A low fat diet helps may help to control symptoms.

Fat is normally not stored in liver. Due to number of reasons fat may accumulate in the liver and this may damage to liver. A low fat diet may be helpful.

List of low fat foods:

Non stick cooking spray, puddings with skim milk, soy milk, Low fat yogurt, whole wheat pasta, Brown rice, Whole wheat bread, Popcorn, Millets, Muesli, Whole Rye, Whole wheat tortillas, Oat meal, Black beans, Chick peas, Green peas, Lentils, Lima beans, Kidney beans, White beans, soy beans, Navy beans, Egg whites, Lean pork Lean lamb, skinless chicken, Liver, Skinless turkey, Rabbit, sea foods ,fresh vegetables and fresh fruits, Low fat tofu.

Tips To Follow Low Fat Diet:

• Avoid fried foods.

• Avoid carbonated beverages.

• Drink low fat milk or low fat dairy products.

• Drink plenty of water.

• Avoid alcoholic beverages and stop smoking.

• Increase physical activity.

• Include more number of fruits and vegetables in your diet.

• Substitute one egg with two egg whites.

• Eat lean meat.

• Avoid fried chicken.

• Avoid fast foods.

• Use cooking spray instead of oil.

Source :- Click Here

Diet - Drug interactions in upper Gastrointestinal tract disorders

Antacids: Neutralise gastric acid, aluminium containing antacids contribute aluminium to the diet and may cause constipation or lead to phosphorous deficiency. Longterm or inappropriate use can lead to Aluminium toxicity. Calcium containing antacids contribute calcium to diet and may cause constipation. Magnesium containing antacids contribute magnesium to diet and may cause diarrhoea. Longterm use may lead to magnesium toxicity.

Antiboitics: When amoxylin is given without regard to food nausea and diarrhoea are common side effects.It is better to take medicine with food to reduce nausea.

Clarithromycin: when taken it may cause taste alteration nausea and diarrhoea.

Metronidezol: May cause taste alterations and no alcohol should be used during treatment if alcohol is given and for 24 hrs afterwards alcohol can react with metronidezole and result in nausea , vomiting, headache, cramps .

Antisecretary agents: Inhibit gastrophasis secretion . Citnitidine may increase formation of toxic metabollites. Nizartidine when taken with tomato based juices its potency is reduced.

Omeprazole and rebeprazole: They inhibit secretion of acids may interfere with iron absorption. When iron supplements are necessary they should be given 2 hours before or after taking protonpump inhibitors.

Source :- Click Here

Diet : Health Articles : Food Additives

A food additive is defined as a substance or a mixture of substances, other than basic food stuff, which is present in food as a result of any aspect of production, processing, storage or packaging. Food additives are added in order to improve texture, flavor, color and appearance. Food additives are classified as antioxidants, Preservatives, Food colors, food Flavors, Emulsifiers and stabilizers, anti caking agents, acids, bases and buffers, sweeteners, enzymes, leavening agents, anti foaming agents.

Antioxidants: A substance when added to food prevents oxidative deterioration . Some of the anti oxidants added in different foods are gallic acid, resin guiace, citric acid, tartaric acid, octyl gallate, dodecyl gallate, propyl gallate, ethyl gallate, butytlated hydroxyanisole and tertiary butyl hydro quinone.

Preservatives: These are substances when added to food inhibit, retard or arrest the activity of microorganisms such as fermentation, acidification and decomposition of foods. Some of the preservatives are common salt, dextrose, honey, spices, sugar, vinegar, edible vegetable oils, glucose syrup, nisin, sodium diacetate, nitrates, nitrites, lactic acid, sorbic acid, acid calcium phosphate.

Food colours: These food colours are used to enhance colors that occur naturally but at levels weaker than usually associated with a given food. There are natural and synthetic food colours. The natural sources are turmeric, saffron, caramel, beta carotene. The artificial colours are Red, yellow, blue and green.

Flavorings agents: Flavorings agents add flavor to foods. There are natural and artificial flavours.

Emulsifying agents: Substances which are capable of facilitating a uniform dispersion of oils and fats in aqueous media.

Anticaking agents: Substances that pick up moisture without themselves becoming wet. These are added to products such as table salt and dry mixes to a maximum level of 2%.

Anti foaming agents: The anti foaming agents are added to retard decorative changes and foaming height during heating of edible oils and fats.

Buffering agents: These are agents used to counter acidic and alkaline changes during storage or processing of the food, thus improving the flavour and increasing the stability of foods.

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Diet : Nutrition Basics : Carbohydrates

What are carbohydrates ?

Carbohydrates are the main source of energy for the body. One gram of carbohydrate provides 4kcals of energy. A healthy balanced diet should include 50% to 60% of the calories consumed coming from carbohydrates. The minimum amount of carbohydrate required to prevent the starvation activation systems (ketosis) of fasting is 100 to 150 grams per day. Glucose is the primary fuel for the nervous system, the blood cells and the renal medulla. Individual requirements depend on age, sex, size, and activity level. The majority should come from complex carbohydrates, preferably the whole meal varieties and through large intake of fruits and vegetables. During digestion, carbohydrates are broken down into glucose, the fuel for our bodies. Glucose is burned in all body cells and is the primary source of energy for us to function. If your body does not have any use for the glucose, it is converted into glycogen and stored it in the liver and muscles as an energy reserve. If people consume more carbohydrates than they need at the time, the body stores some of these carbohydrates within cells (as glycogen) and converts the rest to fat.

Carbohydrates are classified into two types simple and complex.

What are simple carbohydrates?

Simple carbohydrates are digested by the body very quickly. Simple carbohydrates include Glucose, sucrose, fructose and lactose these provide the quickest energy supply to the body. Simple carbohydrates are found naturally in fruits milk and other dairy products. Simple carbohydrates are also often found in refined, processed foods. Examples of foods that contain simple carbohydrates include sugar, corn syrup, white rice, white pasta, candy, cookies, cakes, soft drinks etc. Simple carbohydrates are more refined, are usually found in foods with fewer nutrients, and tend to be less satisfying.

What are complex carbohydrates?

Complex carbohydrates are high fiber foods. .complex carbohydrates body takes longer time to digest them, resulting in gradual steady stream of energy trough out the day. These are usually high in fiber and nutrient rich and provide many health benefits. Good sources of complex carbohydrates include:

Starch - bread, cereal, potatoes, pasta, rice, and legumes (dried peas and beans).

Fiber - bran, whole-grain foods, raw vegetables and fruit (especially the seeds and skins), legumes, nuts, seeds and popcorn.

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Diet Health Articles Importance of calcium rich foods

Calcium is needed for growth and bone development. Deficiency of calcium leads to osteoporosis. Osteoporosis makes the bones thin. It is more common in women. More calcium is required during pregnancy, lactation. Even children and elderly require more amounts of calcium. Milk, curd, nuts, milk products, green leafy vegetables and ragi are some of the sources of calcium. Doing exercise reduces calcium loss from bones.

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Diet - Drug interactions in upper Gastrointestinal tract disorders

Antacids: Neutralise gastric acid, aluminium containing antacids contribute aluminium to the diet and may cause constipation or lead to phosphorous deficiency. Longterm or inappropriate use can lead to Aluminium toxicity. Calcium containing antacids contribute calcium to diet and may cause constipation . Magnesium containing antacids contribute magnesium to diet and may cause diarrhoea. Longterm use may lead to magnesium toxicity.

Antiboitics: When amoxylin is given without regard to food nausea and diarrhoea are common side effects.It is better to take medicine with food to reduce nausea.

Clarithromycin: when taken it may cause taste alteration nausea and diarrhoea.

Metronidezol: May cause taste alterations and no alcohol should be used during treatment if alcohol is given and for 24 hrs afterwards alcohol can react with metronidezole and result in nausea , vomiting, headache, cramps .

Antisecretary agents: Inhibit gastrophasis secretion . Citnitidine may increase formation of toxic metabollites. Nizartidine when taken with tomato based juices its potency is reduced.

Omeprazole and rebeprazole: They inhibit secretion of acids may interfere with iron absorption. When iron supplements are necessary they should be given 2 hours before or after taking protonpump inhibitors.

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Diet, Nutrition Basics, Nutrition and Pregnancy

The optimal nutritional balance is important during pregnancy as this will affect the development of baby. The nutritional needs of pregnant women are increased during pregnancy. Eating good nutritious food also develop good eating habits for the growing child. For the first few weeks you may not have good appetite and you may not feel like to have proper meals this may be possible when you suffer from morning sickness or nausea. It is better to have small frequent meals in order to counter the effect of morning sickness. It is not true that you need to eat for 2 people, but pregnant women should only increase calorie intake by 300 calories. During second and third trimester the nutritional needs of the pregnant women is to be increased as the fetus grow rapidly. The total weight gain of pregnancy at full term should be around 10 to 12 kgs.

Distribution of pregnancy weight gain:

• The baby amounts to 7-9 pounds
• Amniotic fluid amounts to 2 pounds
• Enlarged uterus amounts to 2 pounds
• Increased volume of blood amounts to 4-5 pounds
• Fluid present in maternal tissue amounts to 3-4 pounds
• Placenta amounts to 2 pounds
• Enlarged breasts for breastfeeding amount to 1 pound
• The remaining pounds are fat deposits that are needed by the body for energy and breastfeeding.

Weight gain during pregnancy:

1. First trimester: 2 – 3 pounds
2. Second trimester: 3 – 4 pounds/ month
3. Third trimester: 3 – 4 pounds/month

Recommended weight gain during pregnancy:

BMI (kg/m2) Recommended Weight Gain

• Low (BMI <19.8) 12.5-18 kg (28-40 lb)
• Normal (BMI 19.8-26) 11.5-16 kg (25-35 lb)
• High (BMI 26-29) 7-11.5 kg (15-25 lb)

Nutritional requirements during pregnancy:

Nutritional needs are increased during pregnancy.

Energy + 300 kcals/day
Protein + 15 gms/ day
Iron 38 mg/day
Calcium 1000mg/day
Folic acid 400 mcg/day
Thiamine + 0.2mg/day
Riboflavin + 0.2mg/day
Nicotinic acid + 2 mg/day


Energy: Due to increased metabolic activity there is increase in basal metabolism and calorie needs are increased at around + 300 kcals per day that is in second and third trimesters. The first trimester the calorie level is no need to increase. But the choice of foods should be nutritious and healthy.

Protein: During pregnancy extra protein requirement is needed. As protein is required for placenta, amniotic and maternal tissues. It is also needed to produce new blood cells. During pregnancy the protein requirement is around 15 gms per day. Especially in second and third trimester increased protein intake is necessary as the baby’s growth and development is fast in this period. The blood volume increases by 50% during pregnancy and body requires protein to increase blood volume. It is very important to get good quantity and quality of protein in order to meet nutritional needs.

Fats: Fats are essential part of healthy balanced diet. During pregnancy fats play an important role to support development of baby’s brain and eye. Monounsaturated and polyunsaturated fats are good choices of fats. Monounsaturated fats are good as they decrease LDL levels. Polyunsaturated fats contain omega 3 and omega 6 fatty acids.

Iron: Iron is very important nutrient during pregnancy. It is needed for the formation of red blood cells. Iron improves hemoglobin level during pregnancy. Especially in second and third trimesters extra amount of iron is needed for new growing baby and placenta. If there is deficiency of iron during pregnancy then it is associated with preterm delivery low birth weight and infant mortality.

Vitamin C: It helps in absorption of Iron. Vitamin C helps in healing of damaged tissues. It also improves immunity of pregnant women.

Folic acid: Folic acid helps in formation of red blood cells. And it plays a vital role in formation of genetic material called DNA that aids in proper formation of the cells and tissues. If there is deficiency of folic acid in pregnancy then there is risk of major birth defects. Severe folic acid deficiency can lead to megaloblastic anemia. It is good to have folic acid fortified breakfast cereals. Good sources of folic acid include green leafy vegetables, beans, nuts, citrus fruits and berries. Folic acid supplements to be taken during pregnancy.

Calcium: Calcium is required in diet during pregnancy. Calcium absorption and calcium excretion is high during pregnancy. Increased calcium requirement is needed for skeletal growth of fetus.

Fluids: Pregnant women should drink at least 6 to 8 glasses of water. Drinking water can prevent morning sickness. The fluid acts as the transport system it carries nutrients through the blood to the baby. Drinking water also improves bowel movement.

• Foods to eat: Eggs, milk, milk products like cheese and yogurt as these are good sources of protein and calcium.
• Fruits and vegetables are good for health. Fruits like cantaloupe, apricots, mangoes, orange, grapes, bananas and vegetables like green leafy vegetables, potato, sweet potato, pumpkin, carrots, capsicum.

• Nuts can also be included as a part of diet as they are rich in carbohydrates.
• Rice, Breads, Pasta and cereals are also good as they are rich in carbohydrates and provide calories.
• Fortified breakfast cereals.

Foods to avoid during pregnancy:

• Raw eggs as they may contain salmonella.
• Uncooked meat or poultry as there may be risk of salmonella bacteria.
• Avoid alcohol.
• Avoid raw fish.
• Limit your cholesterol intake to about 300 mg per day.
• Limit intake tea and coffee as they contain caffeine.
• Unpasteurized milk or juice.

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Fitness and Exercises Weight Management

Weight management is balancing energy intake and energy expenditure. In other words maintaining your body weight healthy. To maintain a healthy body weight proper nutrition and physical activity is necessary. Weight management is important throughout the life. Many athletes alter normal energy intake to either gain or lose weight. The goal weight of athletes should be based on body fatness. Weight loss should be achieved before the competitive season begins to ensure maximum strength. Weight gain should be achieved through a gradual increase in energy intake combined with a strength training programme to maximize muscle weight gain over fat weight gain. Fat intake should not exceed 30% of kilocalories from fat.

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Diet after delivery

Post pregnancy diet is a key to maintain a healthy living for the mother, so that she is able to take care of herself and also is able to feed her young one. During pregnancy a woman’s body changes a lot. Now soon after pregnancy there are a plenty of things we want to come back to like before pregnancy; one of it is weight and having dealing with fatigue.

All most all dieticians agree in saying that after pregnancy a mother should not concentrate on weight loss and must eat healthy diet to regain strength for at least 3 months.

Few problems that arise due to not eating proper healthy diet after pregnancy are hair loss, stretch marks, osteoporosis and changes in the shape of the breasts.

Here are some tips on health and diet to be followed for the first three months of post pregnancy period:

• Your body needs time to recover, so take proper rest along with healthy diet.

• Simple exercise like walking helps to increase the metabolism and there by appetite.

• Have food rich in protein, vitamin and mineral.

• Do not heed to the myths linked to breast-feeding; like having excess fatty foods leads to good breast milk production etc.

• Eat foods that are easy to digest. This can include fresh fruit, boiled vegetables, yogurt with raisins, cereal, etc.

• Diet to relieve from constipation includes high fiber diet like bran muffins, high-fiber cereals, and lots of fruits and vegetables are good fiber choices.

• Have adequate fluid intake along with the increase in your fiber intake. Fluid intake cannot be measured in day-to-day life but it is best to have good amount of fluid intake if you breast-feed.

• Diet that can help to restore the iron content in body include taking Vitamin C rich foods like citrus fruits, tomato, broccoli that can help absorb the iron supplements.

Source :- http://www.clinnovo.com/womens-health/post-pregnancy-the-post-partum-period/diet-after-delivery/13

Diet - Drug interactions in upper Gastrointestinal tract disorders

Antacids: Neutralise gastric acid, aluminium containing antacids contribute aluminium to the diet and may cause constipation or lead to phosphorous deficiency. Longterm or inappropriate use can lead to Aluminium toxicity. Calcium containing antacids contribute calcium to diet and may cause constipation . Magnesium containing antacids contribute magnesium to diet and may cause diarrhoea. Longterm use may lead to magnesium toxicity.

Antiboitics: When amoxylin is given without regard to food nausea and diarrhoea are common side effects.It is better to take medicine with food to reduce nausea.

Clarithromycin: when taken it may cause taste alteration nausea and diarrhoea.

Metronidezol: May cause taste alterations and no alcohol should be used during treatment if alcohol is given and for 24 hrs afterwards alcohol can react with metronidezole and result in nausea , vomiting, headache, cramps .

Antisecretary agents: Inhibit gastrophasis secretion . Citnitidine may increase formation of toxic metabollites. Nizartidine when taken with tomato based juices its potency is reduced.

Omeprazole and rebeprazole: They inhibit secretion of acids may interfere with iron absorption. When iron supplements are necessary they should be given 2 hours before or after taking protonpump inhibitors.

Diet Plans

calorie

1000 Calorie - Diet Plan	1200 Calorie - Diet Plan
1400 Calorie - Diet Plan	1500 Calorie - Diet Plan
1800 Calorie - Diet Plan

Renal - Diet Plan

1200 Renal Kilocalories - Diet Plan

1400 Renal Kilocalories - Diet Plan

Heart Healthy - Diet Plan

1200 Kilocalories Heart Healthy - Diet Plan

1500 Kilocalories Heart Healthy - Diet Plan

Diabetic - Diet Plan

1200 Kilocalories Diabetic- Diet Plan	1500 Kilocalories Diabetic- Diet Plan 1
1500 Kilocalories Diabetic- Diet Plan 2
1800 Kilocalories Diabetic- Diet Plan 1	1800 Kilocalories Diabetic- Diet Plan 2

Source :-

http://www.clinnovo.com/diet/health-articles/diet-drug-interactions-in-upper-gastrointestinal-tract-disorders/109

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Nutrition and Gastrointestinal disorders

The majority of the diseases of the Gastrointestinal tract are not fatal but are significant causes of poor health, responsible for significant proportions of patients attending hospitals and local medical services.

Some Gastrointestinal disorders, common symptoms and nutritional consequences:

Dyspepsia: Some of the common symptoms include upper abdominal discomfort, bloating especially after meals. Increased concerns about diet, possible decreased intake of food in general or selected foods are some of the nutritional consequences.

Duodenal cancer: several hours after meals pain occurs, may be relieved by eating.Food intolerances may occur.

Gastric ulcer: Vague epigastric discomfort associated with eating. Decreased intake in general or selected foods.

Dumping syndrome: Bloating , nausea, satiety later symptoms such as reactive hypoglycemia and possibly cramping , diarrhea may occur. Decreased intake , malabsorption of nutrients , weightloss, micronutrient deficiencies.

GERD: Acid taste, increased belching, dry cough, burning sensation in upper middle of chest, sometimes spasm, difficulty swallowing , bloating may occur. Possible nutritional consequences include altered food choices, not eating evening meals, avoidance od acid foods, reduced quality and quantity of dietary intake.

Cancer of oral cavity, stomach or esophagus: Asymptomatic or difficulty chewing , swallowing, epigastric discomfort, delayed gastric emtying are some of the symptoms. Anorexia, decreased amount or number of foods, weight loss, change in food texture may require surgery, radiation, chemotherapy , enteral feeding.

General Nutritional guidelines of gastrointestinal disorders:

• Alcohol should be avoided.
• Smoking should be avoided.
• Allergic foods should be avoided.
• Very hot or very cold foods should be avoided.
• Foods should be thoroughly chewed.
• Heavy meals should be avoided. small frequent meals are good.
• Daily 8 to 10 glasses of water if good for health.
• Regularity in meal timings is essential.
• Spicy foods should be avoided.
• Consume adequate fiber.
• Avoid or restrict intake of fructose and sorbitol.
• Minimize consumption of caffeine.

Diet - Drug interactions in upper Gastrointestinal tract disorders

Antacids: Neutralise gastric acid, aluminium containing antacids contribute aluminium to the diet and may cause constipation or lead to phosphorous deficiency. Longterm or inappropriate use can lead to Aluminium toxicity. Calcium containing antacids contribute calcium to diet and may cause constipation . Magnesium containing antacids contribute magnesium to diet and may cause diarrhoea. Longterm use may lead to magnesium toxicity.

Antiboitics: When amoxylin is given without regard to food nausea and diarrhoea are common side effects.It is better to take medicine with food to reduce nausea.

Clarithromycin: when taken it may cause taste alteration nausea and diarrhoea.

Metronidezol: May cause taste alterations and no alcohol should be used during treatment if alcohol is given and for 24 hrs afterwards alcohol can react with metronidezole and result in nausea , vomiting, headache, cramps .

Antisecretary agents: Inhibit gastrophasis secretion . Citnitidine may increase formation of toxic metabollites. Nizartidine when taken with tomato based juices its potency is reduced.

Omeprazole and rebeprazole: They inhibit secretion of acids may interfere with iron absorption. When iron supplements are necessary they should be given 2 hours before or after taking protonpump inhibitors.