General Diet Plans: Chronic Kidney Disease (CKD)

General Diet Plans
Chronic kidney disease (CKD) is a long-term condition where the kidneys

gradually lose their function over time. CKD can cause a range of symptoms including fatigue, nausea,
loss of appetite, sleep disturbances, and swelling in the hands and feet. The condition is caused by
damage to the kidneys, which can result from a range of factors including diabetes, high blood
pressure, autoimmune disorders, and genetic conditions.
Management of CKD involves a multifaceted approach, including medication, lifestyle modifications,

and medical nutrition therapy (MNT). MNT for CKD involves managing the intake of certain nutrients
such as sodium, potassium, and protein to help preserve kidney function and manage symptoms.
The Acceptable Macronutrient Distribution Range (AMDR) for individuals with CKD is generally 45-
65% of calories from carbohydrates, 10-20% from protein, and 20-35% from fat. Based on a 2000
calorie diet, the recommended intake would be approximately 225-325 grams of carbohydrates, 50-
100 grams of protein, and 44-78 grams of fat.
Here is a sample CKD diet plan for a 25-year-old man with a 2000 calorie requirement, based on
commonly consumed foods in Pakistan:
Breakfast (approx. 400-500 calories):
 2 boiled eggs
 1 small whole wheat roti
 1/2 cup of low-fat yogurt
 1 medium-sized peach
Snack (approx. 150 calories):
 1 small apple
 1 oz of mixed nuts
Lunch (approx. 500-600 calories):
 1/2 cup of brown rice

 1/2 cup of mixed vegetables (carrots, peas, and cauliflower) cooked with minimal oil
 3 oz of grilled chicken breast
 1 small orange
 1 small pear
 1 tablespoon of almond butter
Dinner (approx. 500-600 calories):
 1/2 cup of chana dal

 1/2 cup of mixed greens (lettuce, spinach, and kale) with a vinegar and oil dressing
 3 oz of grilled fish
The following are general recommendations for servings and foods to include and avoid in a CKD
diet:
Servings:
 Protein: 50-100 grams per day, distributed across meals and snacks
 Carbohydrates: 225-325 grams per day, distributed across meals and snacks
 Fat: 44-78 grams per day, distributed across meals and snacks
 Sodium: <2000 mg per day
 Potassium: individualized based on lab results
Foods to include:
 Low-fat dairy (milk, yogurt)

 Lean protein (chicken, fish, eggs)
 Fruits and vegetables (limit high potassium varieties such as bananas and oranges)
 Whole grains (brown rice, whole wheat roti)
Foods to avoid or limit:
 High sodium foods (canned or processed foods, fast food)

 High potassium foods (bananas, oranges, spinach, avocado)
 High phosphorus foods (dairy, beans, nuts)
Please note that this is just a sample plan and it's always a good idea to consult with a registered
dietitian or healthcare professional for personalized advice.
Kidney stones are small, hard deposits of minerals and salts that form inside the kidneys.
They can cause significant pain and discomfort as they pass through the urinary tract. The symptoms
of kidney stones can include pain in the lower back or side, pain during urination, blood in the urine,
and frequent urination.
Kidney stones are caused by a variety of factors, including dehydration, diet, certain medical
conditions, and family history. Certain foods, such as those high in oxalate, can contribute to the
development of kidney stones.
Medical nutrition therapy (MNT) for kidney stones focuses on reducing the intake of substances that
can contribute to the formation of stones, such as oxalate, calcium, and purines. The Acceptable
Macronutrient Distribution Range (AMDR) for individuals with kidney stones is similar to that of the
general population, with approximately 45-65% of calories from carbohydrates, 10-35% from protein,
and 20-35% from fat. Based on a 2000 calorie diet, the recommended intake would be approximately
225-325 grams of carbohydrates, 50-175 grams of protein, and 44-78 grams of fat.
Here is a sample kidney stone diet plan for a 25-year-old man with a 2000 calorie requirement, based
on commonly consumed foods in Pakistan:
 1 whole wheat paratha

 1 egg omelet with spinach and tomatoes
 1 small apple
 1 small orange
 1 oz of almonds

 1 small orange
 1 small pear
 1 tablespoon of peanut butter

The following are general recommendations for servings and foods to include and avoid in a kidney
stone diet:
Servings:
 Calcium: 1000-1200 mg per day (individualized based on lab results)
 Oxalate: <40-50 mg per day
 Purines: moderate intake (avoid high purine foods such as organ meats and shellfish)
Foods to include:
 Water: aim for at least 8 cups per day

 Low oxalate fruits and vegetables (apples, pears, berries, carrots, peas, cauliflower)
 Low fat dairy (milk, yogurt)
 Lean protein (chicken, fish)
Foods to avoid or limit:
 High oxalate foods (spinach, rhubarb, beets, chocolate, tea)

 High purine foods (organ meats, shellfish, sardines)
 High sodium foods (canned or processed foods, fast food)
 Limit animal protein intake
Please note that this is just a sample plan and it's always a good idea to consult with a registered
dietitian or healthcare professional
Diabetes mellitus, commonly referred to as diabetes, is a chronic medical condition
characterized by elevated blood sugar levels. The symptoms of diabetes can include increased thirst
and hunger, frequent urination, blurry vision, fatigue, and slow healing of cuts and bruises.
Diabetes is caused by a combination of genetic and environmental factors, including obesity, physical
inactivity, and poor dietary habits. Medical nutrition therapy (MNT) is an important component of
diabetes management and focuses on achieving and maintaining blood sugar control through diet
and lifestyle modifications.
The Acceptable Macronutrient Distribution Range (AMDR) for individuals with diabetes is similar to
that of the general population, with approximately 45-65% of calories from carbohydrates, 10-35%
from protein, and 20-35% from fat. Based on a 2000 calorie diet, the recommended intake would be
approximately 225-325 grams of carbohydrates, 50-175 grams of protein, and 44-78 grams of fat.
Here is a sample therapeutic diet plan for a 25-year-old man with diabetes, based on commonly
consumed foods in Pakistan:
 2 whole wheat roti with 1/2 cup of mixed vegetables (onions, tomatoes, and bell peppers)
cooked with minimal oil
 1/2 cup of low-fat plain yogurt
 1 small apple
 1 small orange
 1 oz of unsalted almonds

 1 small orange
 1 small pear

The following are general recommendations for servings and foods to include and avoid in a
therapeutic diabetes diet:
Servings:
 Fiber: at least 25-30 grams per day
 Sodium: less than 2300 mg per day
Foods to include:
 Non-starchy vegetables (onions, tomatoes, bell peppers, lettuce, spinach, and kale)
 Lean protein (chicken, fish, lentils)
Foods to limit or avoid:
 Refined carbohydrates (white bread, white rice, sugary beverages)

 High-fat meats (beef, pork)
 High-fat dairy (cheese, butter)
 Processed foods (chips, cookies)
 High-sugar fruits (mangoes, bananas)
It's important to note that individualized meal planning and monitoring of blood sugar levels is crucial
in the management of diabetes. It is recommended to work with a registered dietitian or healthcare
professional to develop a personalized meal plan.
Hypertension, or high blood pressure, is a medical condition characterized by increased
pressure in the arteries. It is often called the "silent killer" because it typically has no symptoms but
can lead to serious health complications such as heart attack, stroke, and kidney disease.
Hypertension can be caused by a variety of factors, including genetics, obesity, physical inactivity, and
poor dietary habits. Medical nutrition therapy (MNT) is an important component of hypertension
management and focuses on reducing sodium intake, increasing intake of fruits and vegetables, and
achieving and maintaining a healthy weight.
The Acceptable Macronutrient Distribution Range (AMDR) for individuals with hypertension is similar
to that of the general population, with approximately 45-65% of calories from carbohydrates, 10-35%
from protein, and 20-35% from fat. Based on a 2000 calorie diet, the recommended intake would be
approximately 225-325 grams of carbohydrates, 50-175 grams of protein, and 44-78 grams of fat.
Here is a sample therapeutic diet plan for a 25-year-old man with hypertension, based on commonly
consumed foods in Pakistan:
 2 whole wheat roti

 1/2 cup of mixed vegetables (onions, tomatoes, and bell peppers) cooked with minimal oil
 1/2 cup of low-fat plain yogurt
 1 small apple
 1 small orange
 1 oz of unsalted almonds

 1 small orange
 1 small pear

The following are general recommendations for servings and foods to include and avoid in a
therapeutic hypertension diet:
Servings:
 Fruits and vegetables: 4-5 servings per day

 Whole grains: 6-8 servings per day
 Lean protein: 2-3 servings per day
 Low-fat dairy: 2-3 servings per day
 Sodium: less than 2300 mg per day
Foods to include:
 Non-starchy vegetables (onions, tomatoes, bell peppers, lettuce, spinach, and kale)
 Lean protein (chicken, fish, lentils)
 Sodium-rich foods (processed foods, canned foods, pickles, sauces, and condiments)
 High-fat meats (beef, pork)
 High-fat dairy (cheese, butter)
 Fried foods (samosas, pakoras)
 High-sugar beverages (soda, sweetened tea)
It's important to note that individualized meal planning and monitoring of blood pressure levels is
crucial in the management of hypertension. It is recommended to work with a registered dietitian or
healthcare professional to develop a personalized meal plan.
Obesity is a condition characterized by excessive body fat accumulation, resulting in a
high body mass index (BMI). It is a major health problem worldwide and increases the risk
of many chronic diseases such as type 2 diabetes, hypertension, cardiovascular diseases,
and certain cancers.
Symptoms of obesity can include difficulty breathing, feeling tired, snoring, and back pain.
Causes and risk factors include genetic predisposition, lifestyle choices such as lack of
physical activity and unhealthy eating habits, and certain medications.
MNT for obesity includes a reduction in caloric intake and an increase in physical activity.
The AMDR for a 2000 calorie diet for an adult with obesity should be 45-65% of total
calories from carbohydrates, 10-35% from protein, and 20-35% from fat.
A specific therapeutic diet plan for obesity, using foods commonly consumed in Pakistan,
may include:
Meal 1:
 1 cup of unsweetened tea with low-fat milk

 2 whole wheat roti (chapati)
 1 boiled egg
 1 small serving of vegetable curry (made with non-starchy vegetables like spinach,
tomatoes, and cauliflower)
Meal 2:
 1 small apple
 1 cup of low-fat yogurt
Meal 3:
 1 cup of lentil soup (daal) with no added fat

 1 small serving of mixed vegetable salad (made with non-starchy vegetables like
cucumbers, tomatoes, and carrots)
Meal 4:
 1 small banana
 1 cup of low-fat milk
Meal 5:
 Grilled fish (such as tilapia or trout) marinated in lemon and spices

 1 small serving of roasted vegetables (such as bell peppers, eggplant, and onions)
Servings recommendations:
 Non-starchy vegetables: aim for at least 2-3 servings per day

 Whole grains: aim for 4-5 servings per day
 Lean protein sources (such as fish, chicken breast, lentils, and legumes): aim for 2-3
servings per day
 Low-fat dairy: aim for 2-3 servings per day
 Fruits: aim for 2-3 servings per day
Foods allowed:
 Non-starchy vegetables (such as spinach, tomatoes, cauliflower, and cucumber)

 Whole grains (such as brown rice and whole wheat roti)
 Lean protein sources (such as fish, chicken breast, lentils, and legumes)
 Low-fat dairy (such as low-fat milk and yogurt)
 Fruits (such as apples and bananas)
Foods not allowed:
 Processed foods high in sugar and fat (such as sugary drinks, fried foods, and
sweets)
 High-fat meats (such as beef and lamb)
 Full-fat dairy (such as whole milk and cream)
 Refined grains (such as white bread and pasta)
Cancer is a disease characterized by the uncontrolled growth and spread of abnormal cells in the
body. It can occur in any part of the body and can cause a variety of symptoms, depending on its
location and stage.
Common symptoms of cancer include unexplained weight loss, fatigue, pain, and changes in the skin,
bowel or bladder habits, or menstrual cycle. Causes and risk factors for cancer include genetic factors,
environmental factors (such as tobacco use and exposure to carcinogens), and lifestyle factors (such
as a poor diet, lack of physical activity, and excessive alcohol consumption).
MNT for cancer includes a diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats.
The AMDR for a 2000 calorie diet for an adult with cancer should be 45-65% of total calories from
carbohydrates, 10-35% from protein, and 20-35% from fat.
A specific therapeutic diet plan for cancer, using foods commonly consumed in Pakistan, may include:
Meal 1:
 1 cup of unsweetened tea with low-fat milk

 1 boiled egg
 1 small serving of vegetable curry (made with non-starchy vegetables like spinach, tomatoes,
and cauliflower)
Meal 2:
 1 small apple
 1 cup of low-fat yogurt
Meal 3:
 1 cup of lentil soup (daal) with no added fat

 1 small serving of mixed vegetable salad (made with non-starchy vegetables like cucumbers,
tomatoes, and carrots)
Meal 4:
 1 small banana
 1 cup of low-fat milk
Meal 5:
 Grilled chicken breast marinated in lemon and spices

 1 small serving of roasted vegetables (such as bell peppers, eggplant, and onions)
Servings recommendations:
 Non-starchy vegetables: aim for at least 2-3 servings per day

 Whole grains: aim for 4-5 servings per day
 Lean protein sources (such as chicken breast, lentils, and legumes): aim for 2-3 servings per day
 Low-fat dairy: aim for 2-3 servings per day
 Fruits: aim for 2-3 servings per day
Foods allowed:
 Non-starchy vegetables (such as spinach, tomatoes, cauliflower, and cucumber)

 Whole grains (such as brown rice and whole wheat roti)
 Lean protein sources (such as chicken breast, lentils, and legumes)
 Low-fat dairy (such as low-fat milk and yogurt)
 Fruits (such as apples and bananas)
 Healthy fats (such as olive oil and nuts)
Foods not allowed:
 Processed foods high in sugar and fat (such as sugary drinks, fried foods, and sweets)
 High-fat meats (such as beef and lamb)
 Full-fat dairy (such as whole milk and cream)
 Refined grains (such as white bread and pasta)
 Red and processed meats (such as bacon and hot dogs) should be limited.
Asthma is a chronic respiratory disease that causes inflammation and narrowing of the airways,
making it difficult to breathe. It can be triggered by various factors, including allergens, pollutants,
exercise, and stress. Symptoms of asthma include wheezing, shortness of breath, chest tightness, and
coughing.
The main goals of medical nutrition therapy for asthma are to maintain a healthy weight, reduce
inflammation, and provide adequate nutrients to support lung function. The recommended AMDR for
a 2000 calorie diet for asthma patients are as follows: carbohydrates: 45-65%, protein: 10-35%, and
fat: 20-35%.
Foods commonly consumed in Pakistan that are beneficial for asthma patients include:
1. Fruits and vegetables: These are high in antioxidants and anti-inflammatory nutrients that help
reduce inflammation in the airways. Some examples include apples, oranges, bananas, berries,
spinach, broccoli, and sweet potatoes.
2. Omega-3 fatty acids: Found in fish such as salmon, sardines, and mackerel, as well as nuts and
seeds such as walnuts and flaxseeds, omega-3 fatty acids have anti-inflammatory properties
that may help reduce the severity of asthma symptoms.
3. Vitamin D: Low levels of vitamin D have been linked to increased risk of asthma, so it's
important to consume foods high in this nutrient, such as fortified milk, cheese, yogurt, and
eggs.
4. Magnesium: This mineral has been shown to improve lung function and reduce asthma
symptoms. Foods high in magnesium include spinach, almonds, cashews, and whole grains.
5. Water: Staying hydrated is important for asthma patients, as dehydration can worsen
symptoms. Aim for at least 8-10 cups of water per day.
Foods to avoid or limit for asthma patients include:
1. Processed foods: These are often high in salt and preservatives, which can trigger asthma
symptoms.
2. Dairy: Some people with asthma may be sensitive to dairy products, so it's important to pay
attention to how your body reacts after consuming them.
3. Sulfites: Found in dried fruits, wine, and some processed foods, sulfites can trigger asthma
symptoms in some people.
Based on the above recommendations, a sample diet plan for an asthma patient consuming 2000
calories per day and following a Pakistani diet might look like this:
Breakfast:
 1 cup cooked oatmeal with 1 sliced banana and 1 tablespoon honey

 1 cup low-fat milk
Snack:
 1 small apple
 1 ounce mixed nuts
Lunch:
 2 whole wheat rotis

 1 cup chana dal with tomatoes and onions
 1 cup mixed vegetable salad
Snack:
 1 cup sliced cucumber with hummus
Dinner:
 4 ounces grilled salmon

 1 cup brown rice
 1 cup sautéed spinach with garlic
 1 cup mixed fruit salad
Overall, a balanced diet that includes a variety of whole, nutrient-dense foods can be beneficial for
asthma patients. It's important to work with a healthcare provider or registered dietitian to develop a
personalized nutrition plan that meets individual needs and preferences.
Gout is a type of arthritis that occurs due to the deposition of uric acid crystals in the joints, leading to
inflammation, pain, and swelling. It is caused by high levels of uric acid in the blood, which can be due to
various factors such as genetics, obesity, excessive alcohol intake, and a diet high in purines.
Symptoms:
 Pain and swelling in the joints, particularly in the big toe, ankle, and knee
 Redness and tenderness in the affected joint
 Limited range of motion in the affected joint
 Formation of tophi (uric acid crystals) under the skin
Causes and factors:
 Genetics
 Obesity
 Excessive alcohol intake
 High intake of purine-rich foods such as organ meats, shellfish, and legumes
 Certain medications such as diuretics
MNT:
 Weight loss: Achieving and maintaining a healthy weight is important for reducing the risk of gout
attacks.
 Hydration: Drinking plenty of water and fluids helps to flush out excess uric acid from the body.
 Limiting purine-rich foods: Avoiding or limiting high-purine foods such as organ meats, shellfish, and
legumes can help to reduce uric acid levels in the blood.
 Low-fat dairy: Consuming low-fat dairy products such as milk, yogurt, and cheese can help to reduce
the risk of gout attacks.
 Moderate intake of meat and poultry: Consuming moderate amounts of lean meat and poultry can be
included in the diet but it should not exceed 4-6 ounces per day.
 Complex carbohydrates: Consuming complex carbohydrates such as whole grains, fruits, and vegetables
can help to reduce the risk of gout attacks.
 Limit alcohol intake: Avoiding or limiting alcohol intake, particularly beer, can help to reduce the risk of
gout attacks.
AMDR based on 2000 calories:
 Carbohydrates: 45-65% of total calories, i.e. 900-1300 calories or 225-325 grams per day.
 Protein: 10-35% of total calories, i.e. 200-700 calories or 50-175 grams per day.
 Fat: 20-35% of total calories, i.e. 400-700 calories or 44-78 grams per day.
Diet plan:
 Breakfast: Oatmeal with skim milk and fresh berries, 1 slice of whole-grain toast, 1 cup of green tea.
 Snack: 1 small apple with 1 tablespoon of almond butter.
 Lunch: Grilled chicken breast with mixed greens, cherry tomatoes, cucumber, and balsamic vinaigrette,
1 whole-grain pita bread.
 Snack: 1 cup of low-fat yogurt with sliced banana and a drizzle of honey.
 Dinner: Grilled fish with sautéed spinach and mushrooms, 1/2 cup of brown rice.
 Snack: 1 ounce of mixed nuts.
Serving recommendations:
 Whole grains: 6-8 servings per day (1 serving = 1 slice of bread, 1/2 cup of cooked grains)
 Fruits and vegetables: 5-7 servings per day (1 serving = 1 medium fruit or 1/2 cup of cooked vegetables)
 Low-fat dairy: 2-3 servings per day (1 serving = 1 cup of milk or yogurt)
 Lean meat and poultry: 4-6 ounces per day
 Fish: 2-3 servings per week (1 serving = 3-4 ounces)
 Nuts and seeds: 1-2 servings per day (1 serving = 1 ounce)
 Water:
Fever is a common symptom of many diseases and conditions and is characterized by an elevated
body temperature above the normal range of 98.6°F (37°C). It is usually a sign that the body is
fighting an infection or illness.
Symptoms:
 High body temperature (above 98.6°F/37°C)

 Chills and shivering
 Sweating
 Headache
 Muscle aches
 Weakness or fatigue
 Loss of appetite
Causes and factors:
 Infections such as flu, pneumonia, or strep throat

 Inflammation, such as in rheumatoid arthritis or lupus
 Heat exhaustion or heat stroke
 Medications or vaccines
 Blood clots or cancer
 Dehydration
MNT and AMDR: The MNT for fever focuses on increasing fluid intake and consuming nutrient-rich
foods that can support the immune system. The AMDR for fever is the same as for a healthy adult,
which is 45-65% of calories from carbohydrates, 10-35% from protein, and 20-35% from fat.
Diet plan: Here is an example of a therapeutic diet plan for fever based on commonly consumed
foods in Pakistan:
Breakfast:
 1 cup of unsweetened yogurt
 1 small whole wheat paratha
 1 boiled egg
 1 cup of green tea
Snack:
 1 medium-sized apple
 1 cup of water
Lunch:
 1 cup of lentil soup

 1 small chicken breast cooked in tomato sauce
 1 cup of brown rice
 1 cup of mixed vegetables (carrots, green beans, and peas)
Snack:
 1 cup of unsweetened fruit yogurt

 1 cup of water
Dinner:
 1 small whole wheat chapati

 1 cup of mixed vegetable curry (potatoes, eggplant, and okra)
 1 small chicken kebab
 Fluids: Drink plenty of fluids, including water, green tea, and unsweetened fruit or plain yogurt.
 Fruits and vegetables: Aim for at least 5 servings of fruits and vegetables per day, such as
apple, banana, pear, orange, berries, cucumber, tomatoes, carrots, and green leafy vegetables.
 Whole grains: Choose whole grain options such as whole wheat chapati, paratha, or brown rice.
 Protein: Include lean protein sources such as chicken breast or fish, and plant-based sources
such as lentils or chickpeas.
 Spices and herbs: Use herbs and spices such as turmeric, ginger, and garlic in cooking, as they
have anti-inflammatory and immune-boosting properties.
Foods allowed:
 Fresh fruits and vegetables

 Whole grains
 Lean protein sources such as chicken breast or fish
 Plant-based protein sources such as lentils or chickpeas
 Low-fat dairy products such as unsweetened yogurt
 Herbal teas and water
Foods not allowed:
 Sugary drinks or foods

 Processed or fried foods
 High-fat meats such as beef or lamb
 High-fat dairy products such as cream or cheese
 Alcoholic beverages
Cirrhosis is a chronic liver disease that results from damage to liver cells. It is a progressive
disease that causes the liver to become scarred and eventually lose its function. Some common
causes of cirrhosis include alcohol abuse, hepatitis B and C infections, and fatty liver disease. The
symptoms of cirrhosis include fatigue, nausea, loss of appetite, weight loss, jaundice, and swelling of
the legs and abdomen.
MNT (Medical Nutrition Therapy) is important in managing cirrhosis. The goal of the diet is to reduce
the workload on the liver and prevent further damage. A healthy diet can also help prevent
complications such as malnutrition and fluid retention. The AMDR (Acceptable Macronutrient
Distribution Range) for a person with cirrhosis is as follows:
 Carbohydrates: 45-65% of daily calories

 Protein: 10-20% of daily calories
 Fat: 20-35% of daily calories
Here is a specific diet plan for cirrhosis based on 2000 calories, using foods commonly consumed in
Pakistan:
Breakfast:
 2 boiled eggs
 2 slices of whole wheat bread
 1 small apple
Mid-Morning Snack:
 1 small banana
 1 slice of whole wheat toast
Lunch:

 1 cup of mixed vegetables (carrots, peas, beans, cauliflower, and broccoli)
 1 cup of fresh yogurt
Mid-Afternoon Snack:
 1 small orange
 1 oz of unsalted nuts (almonds, walnuts, or pistachios)
Dinner:

 1 cup of boiled spinach
 3 oz of grilled fish (pomfret or tilapia)
 1 cup of fresh yogurt
Before Bed Snack:
 1 cup of warm milk
Serving Recommendations:
 Aim for 5-6 small meals per day

 Consume at least 5 servings of fruits and vegetables per day
 Limit sodium intake to 2-3 grams per day
 Limit fluid intake to 2-3 liters per day
 Avoid processed foods, fried foods, and sugary drinks
 Consume lean protein sources such as chicken, fish, and legumes
 Use healthy cooking methods such as grilling, baking, or steaming
Foods allowed:
 Whole grains such as brown rice, whole wheat bread, and oatmeal
 Fresh fruits such as apples, bananas, oranges, and berries
 Fresh vegetables such as spinach, kale, broccoli, carrots, peas, and beans
 Lean protein sources such as chicken, fish, and legumes
 Low-fat dairy products such as yogurt and milk
 Nuts such as almonds, walnuts, and pistachios
Foods not allowed:

 Processed foods such as chips, crackers, and cookies
 Fried foods such as fried chicken, pakoras, and samosas
 High-sodium foods such as canned soups, pickles, and processed meats
 Sugary drinks such as soda and sweetened juices
 Alcohol and tobacco products
Jaundice is a medical condition characterized by the yellowing of the skin and eyes due to high
levels of bilirubin in the bloodstream. Bilirubin is a waste product formed when red blood cells break
down. The liver usually filters out bilirubin, but in cases of jaundice, the liver is unable to do so
properly.
Causes of jaundice can range from liver disease, such as hepatitis and cirrhosis, to problems with the
pancreas or gallbladder, to infections such as malaria and sepsis.
MNT for jaundice involves supporting liver function and reducing bilirubin levels in the bloodstream.
A diet high in fiber and antioxidants can help to remove toxins from the body and reduce
inflammation in the liver. In addition, limiting foods that are difficult to digest or processed by the
liver, such as alcohol and fatty foods, is important.
AMDR for a 2000 calorie diet for a person with jaundice would be:
 Carbohydrates: 45-65% of total calories, or 225-325 grams per day

 Protein: 10-35% of total calories, or 50-175 grams per day
 Fat: 20-35% of total calories, or 44-78 grams per day
Here is a sample diet plan for jaundice based on commonly consumed foods in Pakistan:
Breakfast:
 1 cup oatmeal with sliced banana and a handful of almonds

 1 cup green tea
Snack:
 1 small apple
Lunch:
 1 cup lentil soup

 1 cup mixed green salad with cucumber, tomato, and carrots
 1 cup of watermelon
Snack:
 1 cup sliced mango

 1 small handful of walnuts
Dinner:
 4 oz grilled chicken breast

 1 cup steamed brown rice
 1 cup mixed vegetable stir-fry (broccoli, peppers, carrots, and onions)
 1 cup mixed fruit salad with apple, orange, and grapes
 Aim for 3-4 servings of whole grains per day (e.g. roti, brown rice, oatmeal)
 Aim for 3-4 servings of protein per day (e.g. chicken, lentils, nuts)
 Aim for 5-6 servings of fruits and vegetables per day (e.g. mixed green salad, stir-fry, fruit
salad)
 Limit processed foods, fried foods, and fatty meats
 Avoid alcohol
It is important to note that this is a sample diet plan and should be tailored to individual needs and
preferences. It is recommended to consult with a registered dietitian or healthcare professional before
making any significant changes to the diet.
Hepatitis is a condition characterized by inflammation of the liver. It can be caused by viruses,
alcohol, drugs, or autoimmune disorders. The most common types of viral hepatitis are hepatitis A, B,
and C.
Symptoms of hepatitis can include fatigue, nausea, vomiting, abdominal pain, dark urine, and jaundice
(yellowing of the skin and eyes).
The Medical Nutrition Therapy (MNT) for hepatitis involves consuming a balanced diet with sufficient
protein, vitamins, and minerals. AMDR for hepatitis patients should be 10-20% of calories from
protein, 20-30% of calories from fat, and 50-60% of calories from carbohydrates based on 2000
calories.
Here's a specific diet plan for hepatitis patients in Pakistan:
Breakfast:
 2 boiled eggs
 1 cup of tea with skimmed milk and no sugar
Mid-morning snack:
 1 small apple
Lunch:
 1 cup of cooked brown rice
 1 cup of boiled vegetables (broccoli, carrots, and peas)
 4 ounces of grilled chicken breast
 1 cup of buttermilk
Mid-afternoon snack:
 1 small banana
 1 ounce of almonds
Dinner:
 1 cup of cooked quinoa

 1 cup of mixed salad (lettuce, tomatoes, cucumbers, and bell peppers)
 4 ounces of baked fish
 1 cup of skimmed milk
 Consume at least 5 servings of fruits and vegetables per day.

 Choose whole grains instead of refined grains.
 Include lean protein sources such as chicken, fish, and legumes.
 Avoid high-fat and fried foods.
 Limit added sugars and salt intake.
Foods allowed:
 Fruits and vegetables

 Whole grains
 Lean proteins
 Low-fat dairy products
 Nuts and seeds
Foods not allowed:
 Alcohol
 High-fat and fried foods
 Processed foods
 Sugary drinks and snacks
 Excessive salt intake
Diarrhea is a condition characterized by frequent, loose, and watery bowel movements. It is
caused by various factors such as viral or bacterial infections, food intolerances, or inflammatory
bowel disease. Here's the MNT and AMDR based on 2000 calories for diarrhea, along with a specific
diet plan based on food commonly consumed in Pakistan:
MNT:
 Increase fluid intake to prevent dehydration

 Consume foods that are low in fiber and fat to reduce irritation to the digestive tract
 Avoid spicy, fatty, and fried foods that can irritate the digestive tract
 Consume foods that are high in potassium such as bananas and sweet potatoes to replace lost
electrolytes
AMDR:
 Carbohydrates: 45-65% of daily calories

 Protein: 10-35% of daily calories
 Fat: 20-35% of daily calories
Diet Plan:
 Breakfast: A bowl of plain yogurt topped with sliced bananas and honey, 2 slices of white toast
with a small amount of butter
 Snack: A small bowl of plain rice with a boiled and mashed potato mixed in
 Lunch: A bowl of clear chicken soup with a side of plain white rice and a small portion of boiled
chicken breast
 Snack: A banana and a cup of plain tea
 Dinner: A bowl of lentil soup with a side of plain white rice, and boiled vegetables such as
carrots and peas
 Before Bed: A glass of warm milk
Serving Recommendations:
 Consume at least 8-10 glasses of fluids per day, such as water, coconut water, and clear broths
 Consume small, frequent meals throughout the day to prevent overloading the digestive
system
 Aim for 6-8 servings of starchy foods such as white rice and toast, 2-3 servings of protein-rich
foods such as boiled chicken and lentils, and 3-5 servings of fruits and vegetables daily
 Avoid foods high in fiber, such as whole grains, nuts, and seeds
 Avoid spicy, fried, and fatty foods such as curries, pakoras, and samosas
Constipation is a condition characterized by infrequent bowel movements, difficulty passing

stools, and/or hard, dry stools. It can be caused by a variety of factors, including a low-fiber diet, lack
of physical activity, medications, and certain medical conditions.
MNT for constipation typically focuses on increasing dietary fiber, fluid intake, and physical activity to
promote regular bowel movements.
The AMDR for constipation management based on 2000 calories is as follows:
 Carbohydrates: 45-65% of calories

 Protein: 10-35% of calories
 Fat: 20-35% of calories
Here's a sample diet plan for constipation management based on commonly consumed foods in
Pakistan:
Breakfast:
 2 whole wheat chapatis

 1 cup cooked kidney beans
 1 cup yogurt
Snack:
 1 medium-sized pear
 1 tablespoon chia seeds
Lunch:
 1 cup cooked brown rice

 1 cup mixed vegetables (carrots, peas, cauliflower, etc.) stir-fried in 1 teaspoon olive oil
 1 small chicken breast (grilled or baked)
Snack:
 1 small guava
 1 tablespoon almond butter
Dinner:
 1 cup lentil soup

 2 whole wheat chapatis
 1 cup mixed salad (lettuce, cucumber, tomatoes, etc.) with 1 tablespoon olive oil and lemon
juice
 At least 25 grams of fiber per day

 Drink at least 8-10 cups of water per day
 Include regular physical activity, such as walking or yoga, in your daily routine
Foods allowed:
 Whole grains such as brown rice, whole wheat chapatis, and oatmeal
 Legumes such as kidney beans, chickpeas, and lentils
 Nuts and seeds such as chia seeds, almonds, and flaxseeds
 Lean proteins such as chicken breast and fish
Foods not allowed:
 Processed and refined foods such as white bread and white rice
 Fried and fatty foods
 Sugary foods and drinks
 Red meat and processed meats
Peptic ulcer is a sore or lesion that forms in the lining of the stomach or the upper part of
the small intestine, also known as the duodenum. The most common cause of peptic ulcer is a
bacterial infection called Helicobacter pylori, but it can also be caused by long-term use of
nonsteroidal anti-inflammatory drugs (NSAIDs) and other factors such as smoking and excessive
alcohol consumption.
Symptoms of peptic ulcer include burning pain in the stomach, bloating, nausea, vomiting, loss of
appetite, and weight loss.
MNT for peptic ulcer focuses on relieving symptoms, promoting healing, and preventing
complications. A diet plan for peptic ulcer patients should include foods that are easy to digest, low in
fat and spice, and rich in nutrients that promote healing.
AMDR for peptic ulcer:
 Carbohydrates: 45-65% of total calories

 Protein: 10-35% of total calories
 Fat: 20-35% of total calories
A sample diet plan for peptic ulcer patients based on commonly consumed foods in Pakistan is as
follows:
Breakfast:
 2 boiled eggs
 1 slice of whole wheat bread
 1 apple
Snack:
 1 banana
Lunch:
 1 small bowl of chicken or lentil soup

 1 small bowl of rice
 1 small bowl of boiled vegetables
 1 cup of yogurt
Snack:
 1 cup of sliced papaya
Dinner:
 1 small bowl of fish or chicken curry

 1 small bowl of boiled vegetables
 1 small bowl of rice

 Vegetables: 3-5 servings per day
 Fruits: 2-4 servings per day
 Lean protein: 2-3 servings per day
 Low-fat dairy: 2-3 servings per day
Foods allowed:
 Whole wheat bread, rice, and pasta

 Fruits and vegetables (except for those that are spicy or acidic)
 Lean protein sources such as chicken, fish, and lentils
 Low-fat dairy products such as yogurt and skimmed milk
Foods not allowed:
 Spicy and acidic foods such as tomatoes, citrus fruits, and peppers
 Processed meats such as sausages and salami
 Caffeine, alcohol, and carbonated drinks
Hiatal hernia is a condition in which a portion of the stomach protrudes into the chest
cavity through an opening in the diaphragm. The symptoms of a hiatal hernia can include heartburn,
regurgitation, chest pain, difficulty swallowing, and a feeling of fullness after eating. The causes of
hiatal hernia are not fully understood, but it is thought to be related to weakness in the muscles
surrounding the diaphragm. Risk factors for hiatal hernia include obesity, smoking, and age.
The medical nutrition therapy (MNT) for hiatal hernia focuses on managing symptoms and preventing
complications. The recommended diet for people with hiatal hernia includes smaller, more frequent
meals throughout the day, avoiding foods that trigger symptoms (such as spicy or acidic foods,
caffeine, and alcohol), and maintaining a healthy weight.
The Acceptable Macronutrient Distribution Range (AMDR) for people with hiatal hernia is similar to
that for healthy individuals. The AMDR for carbohydrates is 45-65% of total calories, for protein it is
10-35% of total calories, and for fat it is 20-35% of total calories.
A sample therapeutic diet plan for hiatal hernia based on 2000 calories per day, incorporating foods
commonly consumed in Pakistan, is as follows:
Breakfast:
 2 boiled eggs
 1 cup of tea (unsweetened)
Mid-morning snack:
 1 small banana
Lunch:
 1 small chicken breast, grilled

 1 cup of boiled vegetables (such as carrots, peas, and green beans)
 1 small apple
Afternoon snack:
 1 cup of yogurt (unsweetened)
Dinner:
 1 small fish fillet, grilled

 1 cup of boiled vegetables (such as broccoli, cauliflower, and bell peppers)
 1 small chapati (made with whole wheat flour)
 1 cup of herbal tea (unsweetened)
Before bedtime:
 1 cup of milk (skimmed)
Foods that are generally allowed in a hiatal hernia diet include lean proteins, whole grains, fruits and
vegetables, low-fat dairy products, and non-caffeinated beverages. Foods that are not allowed or
should be limited include fatty and fried foods, spicy foods, citrus fruits and juices, tomato-based
products, chocolate, mint, alcohol, and caffeine.
It is important to note that individual needs and preferences may vary, and it is recommended to
consult with a registered dietitian or healthcare provider for personalized nutrition recommendations.
Crohn's disease is a chronic inflammatory bowel disease that affects the lining of the
digestive tract. It can cause symptoms such as abdominal pain, diarrhea, fatigue, weight loss, and
malnutrition. The exact cause of Crohn's disease is unknown, but it is thought to be related to an
abnormal immune response and environmental factors.
The MNT (Medical Nutrition Therapy) for Crohn's disease aims to reduce inflammation and manage
symptoms by providing adequate nutrition while minimizing any irritants that may aggravate the
digestive tract. The AMDR (Acceptable Macronutrient Distribution Ranges) for Crohn's disease based
on 2000 calories would be:

A specific diet plan for Crohn's disease in Pakistan should include:
Foods allowed:
 Whole grains (brown rice, whole wheat bread, oats)
 Fresh fruits and vegetables (bananas, melons, berries, spinach, carrots, squash)
 Lean protein sources (chicken, fish, tofu, beans, lentils)
 Low-fat dairy (yogurt, milk)
 Healthy fats (avocado, nuts, seeds, olive oil)
Foods not allowed:
 Spicy or fried foods

 High-fiber foods (nuts, seeds, raw fruits and vegetables, whole grains)
 Dairy products with high fat content
 Caffeinated or carbonated beverages
 Aim for 3-4 servings of fruits per day

 Aim for 4-5 servings of vegetables per day
 Include 2-3 servings of lean protein per day
 Consume 2-3 servings of low-fat dairy per day
 Limit healthy fats to 2-3 servings per day
Ulcerative colitis is a chronic inflammatory bowel disease that affects the lining of the
colon and rectum. It can cause symptoms such as abdominal pain, cramping, diarrhea, and rectal
bleeding. The causes of ulcerative colitis are not fully understood, but it is believed to be caused by an
abnormal immune response to the bacteria in the gut. MNT plays an important role in the
management of ulcerative colitis, and a balanced diet can help reduce symptoms and promote
healing.
AMDR for Ulcerative Colitis (based on 2000 calories):

A therapeutic diet for ulcerative colitis should focus on:
 Eating small, frequent meals throughout the day to avoid overloading the digestive system
 Consuming foods that are easily digested and absorbed, such as well-cooked vegetables, fruits,
and lean protein sources
 Avoiding foods that are high in fiber or difficult to digest, such as raw vegetables, nuts, seeds,
and whole grains
 Limiting dairy products, as they can be difficult to digest for some people with ulcerative colitis
 Drinking plenty of fluids to stay hydrated
Recommended foods:
 Lean protein sources such as chicken, fish, and eggs

 Cooked vegetables such as carrots, green beans, and zucchini
 Ripe fruits such as bananas, melons, and peaches
 White bread, pasta, and rice
 Peanut butter and almond butter (in moderation)
 Low-fat dairy products in moderation (if tolerated)
Foods to avoid:
 Raw or undercooked vegetables

 High-fiber foods such as beans, lentils, and whole grains
 Spicy or fatty foods that can irritate the digestive system
 Carbonated beverages and alcohol
 Caffeine-containing beverages such as coffee and tea
It is important to work with a registered dietitian to develop an individualized nutrition plan that
meets the specific needs of each person with ulcerative colitis.
Gluten sensitivity, also known as non-celiac gluten sensitivity, is a condition in which

individuals experience symptoms similar to those of celiac disease, such as abdominal pain, bloating,
diarrhea, and fatigue, after consuming gluten-containing foods. However, unlike celiac disease, gluten
sensitivity does not cause damage to the small intestine.
Causes and Factors: The exact causes of gluten sensitivity are not known, but it is thought to be
related to the immune system and genetics. Individuals with a family history of celiac disease or other
autoimmune disorders are more likely to develop gluten sensitivity.
MNT: The main treatment for gluten sensitivity is a gluten-free diet, which involves avoiding foods
that contain wheat, barley, and rye. A dietitian can help create a balanced gluten-free diet that
includes a variety of foods and nutrients.
AMDR based on 2000 calories: Carbohydrates: 45-65% of total calories, or 225-325 grams/day
Protein: 10-35% of total calories, or 50-175 grams/day Fat: 20-35% of total calories, or 44-78
grams/day
Specific Diet Plan according to food commonly consumed in Pakistan:
 Replace wheat flour with gluten-free flours such as rice flour, corn flour, or chickpea flour in
bread, roti, and other baked goods.
 Include gluten-free grains such as rice, quinoa, and millet in meals.
 Use gluten-free alternatives to wheat-based pasta such as rice noodles or zucchini noodles.
 Avoid foods that contain wheat, barley, or rye, such as bread, pasta, beer, and some sauces and
dressings.
 Choose fresh fruits and vegetables, lean meats, and dairy products that are naturally gluten-
free.
Serving's Recommendations:
 6-8 servings of grains (rice, quinoa, millet, gluten-free bread, etc.) per day
 3-4 servings of fruits per day
 4-5 servings of vegetables per day
 2-3 servings of lean protein (chicken, fish, tofu, etc.) per day
 2-3 servings of dairy (milk, yogurt, cheese, etc.) per day
 1-2 servings of healthy fats (olive oil, avocado, nuts, etc.) per day
Foods allowed:
 Rice, quinoa, millet, corn, chickpea flour, gluten-free bread, gluten-free pasta, rice noodles,
zucchini noodles, fresh fruits and vegetables, lean meats, fish, tofu, dairy products that are
naturally gluten-free, olive oil, avocado, nuts.
Foods not allowed: Wheat, barley, rye, bread, pasta, beer, sauces and dressings that contain gluten.
Food allergies are an immune system reaction to a particular food protein. The symptoms
of food allergies can range from mild to severe and can include hives, itching, swelling, difficulty
breathing, and anaphylaxis. The causes of food allergies are not fully understood, but genetics and
environmental factors may play a role. Some common food allergens include peanuts, tree nuts, milk,
eggs, soy, wheat, fish, and shellfish.
MNT for food allergies involves avoiding the specific allergenic foods and ensuring adequate intake of
nutrients from alternative food sources. The AMDR for protein, fat, and carbohydrates for someone
with food allergies would be the same as for the general population. However, certain food
restrictions may impact nutrient intake, so it is important to ensure that alternative sources of
essential nutrients are included in the diet.
A specific diet plan for someone with food allergies in Pakistan might include:
Breakfast:
 Oatmeal made with water or almond milk, topped with fresh fruit and seeds
 Gluten-free toast with avocado and tomato
 Fresh fruit smoothie made with coconut milk and frozen fruit
Snacks:
 Carrot sticks with hummus

 Rice cakes with almond butter and banana slices
 Fresh fruit
Lunch:
 Salad with mixed greens, grilled chicken, quinoa, and vegetables

 Rice and lentil bowl with mixed vegetables and avocado
 Gluten-free wrap with turkey, lettuce, tomato, and mustard
Dinner:
 Grilled fish with roasted vegetables and sweet potato

 Stir-fry with tofu, mixed vegetables, and gluten-free noodles
 Lentil soup with gluten-free bread
Foods allowed would depend on the specific food allergies. Foods not allowed would be those that
contain the allergenic foods. It is important to read labels and be aware of cross-contamination risks
in food preparation. It is recommended to work with a registered dietitian to ensure that nutrient
needs are being met while avoiding allergenic foods.
Lactose intolerance is a digestive disorder in which the body cannot properly digest lactose, a
sugar found in milk and dairy products. This occurs when the small intestine does not produce enough lactase, the
enzyme needed to break down lactose.
Symptoms: Symptoms of lactose intolerance can include abdominal pain, bloating, gas, diarrhea, and nausea after
consuming dairy products.
Causes and factors: Lactose intolerance can be genetic, or it can develop over time due to a decrease in lactase
production in the small intestine. It can also occur as a secondary condition to other digestive disorders or diseases.
MNT: The primary treatment for lactose intolerance is to limit or avoid lactose-containing foods. However, it's
important to ensure adequate calcium intake, as dairy is a major source of this nutrient. Non-dairy sources of
calcium include dark leafy greens, tofu, sardines, almonds, and fortified foods.
AMDR based on 2000 calories: Protein: 10-35% of calories, Carbohydrates: 45-65% of calories, Fat: 20-35% of
calories.
A specific diet plan according to food commonly consumed in Pakistan for lactose intolerance:
Foods allowed:
 Non-dairy milks such as soy milk, almond milk, or coconut milk

 Lactose-free dairy products such as lactose-free milk, cheese, and yogurt
 Whole grains such as rice, quinoa, and oats
 Nuts and seeds
 Legumes such as lentils and chickpeas
 Meat, poultry, and fish
Foods to avoid:
 Milk and milk products such as cheese, yogurt, and ice cream
 Butter, cream, and ghee
 Foods that contain whey or casein
 Processed foods that may contain lactose as an ingredient
 Sweetened condensed milk, evaporated milk, and milk powder
 Non-dairy milk alternatives: 1-2 cups per day

 Lactose-free dairy products: 1-2 servings per day
 Fruits and vegetables: 5-9 servings per day
 Nuts and seeds: 1-2 servings per day
 Legumes: 2-3 servings per day
 Meat, poultry, and fish: 2-3 servings per day
It is important to note that this is a general guide, and individuals with lactose intolerance may have varying
degrees of lactose tolerance. Consulting with a registered dietitian can help individuals with lactose intolerance
develop a personalized and effective diet plan.
Atherosclerosis is a medical condition characterized by the buildup of plaque in the

arteries, leading to reduced blood flow and an increased risk of heart attack and stroke. The exact
cause of atherosclerosis is not fully understood, but it is believed to be a result of several factors,
including high blood pressure, high cholesterol, smoking, diabetes, and a diet high in saturated and
trans fats.
The symptoms of atherosclerosis can vary depending on the location and severity of the plaque
buildup. Some common symptoms may include chest pain or discomfort, shortness of breath, fatigue,
weakness, and numbness or weakness in the legs.
Medical nutrition therapy (MNT) for atherosclerosis typically involves a diet that is low in saturated
and trans fats and high in fiber and heart-healthy fats. The American Heart Association recommends
that individuals consume no more than 5-6% of their total daily calories from saturated fat and less
than 1% from trans fats.
Based on a 2000 calorie diet, the following are the recommended amounts of macronutrients:
 Carbohydrates: 45-65% of calories (225-325g)

 Protein: 10-35% of calories (50-175g)
 Fat: 20-35% of calories (44-77g)
Here is a sample therapeutic diet plan for atherosclerosis based on foods commonly consumed in
Pakistan:
Breakfast:
 2 whole wheat chapati

 1 boiled egg
 1 cup unsweetened tea
 1 small apple
Snack:
 1 small plain yogurt

 1 small banana
Lunch:

 1 cup cooked lentils
 1 small serving of chicken or fish curry (made with heart-healthy oils such as olive or canola oil)
 1 cup mixed vegetable salad with lemon juice and olive oil dressing
Snack:
 1 small pear
 10-12 unsalted almonds
Dinner:
 1 cup cooked quinoa
 1 cup mixed vegetables (broccoli, carrots, bell peppers, etc.) stir-fried in olive oil
 1 small serving of grilled chicken or fish
 1 cup plain yogurt
Here are some food recommendations for atherosclerosis:
 Whole grains: brown rice, whole wheat bread, chapati, quinoa

 Lean protein sources: chicken, fish, lentils, beans, eggs
 Fruits and vegetables: aim for a variety of colors and types
 Heart-healthy fats: olive oil, canola oil, nuts and seeds, avocado
 Low-fat dairy: yogurt, milk (if lactose tolerant)
 Saturated and trans fats: fatty meats, full-fat dairy, fried foods, baked goods with hydrogenated
oils
 High-sodium foods: processed meats, canned soups and vegetables, fast food
 Refined grains: white bread, white rice, pasta made with white flour
 Added sugars: sugary drinks, candy, baked goods
It is important to note that this is just a sample diet plan and it is recommended to work with a
registered dietitian to create a personalized plan that fits individual needs and preferences.
Additionally, it is important to continue any prescribed medication and follow the advice of a
healthcare provider for the management of atherosclerosis.
Hyperlipidemia is a medical condition characterized by high levels of lipids (fats) in the

blood, including cholesterol and triglycerides. It can lead to the development of atherosclerosis and
an increased risk of heart disease and stroke. Hyperlipidemia can be caused by a variety of factors,
including genetics, diet, physical activity, and certain medical conditions such as diabetes.
Symptoms of hyperlipidemia are often not apparent, and a blood test is typically needed to diagnose
the condition.
Medical nutrition therapy (MNT) for hyperlipidemia typically involves a diet that is low in saturated
and trans fats and high in fiber and heart-healthy fats. The American Heart Association recommends
that individuals consume no more than 5-6% of their total daily calories from saturated fat and less
than 1% from trans fats.

Here is a sample therapeutic diet plan for hyperlipidemia based on foods commonly consumed in
Pakistan:
Breakfast:

 1 boiled egg
 1 small apple
Snack:

 1 small banana
Lunch:

 1 cup cooked lentils
 1 cup mixed vegetable salad with lemon juice and olive oil dressing
Snack:
 1 small pear
Dinner:

 1 cup plain yogurt
Here are some food recommendations for hyperlipidemia:

 Fruits and vegetables: aim for a variety of colors and types
 Low-fat dairy: yogurt, milk (if lactose tolerant)
 Saturated and trans fats: fatty meats, full-fat dairy, fried foods, baked goods with hydrogenated
oils
 High-sodium foods: processed meats, canned soups and vegetables, fast food
healthcare provider for the management of hyperlipidemia.
Congestive heart failure (CHF), also known as heart failure, is a chronic
condition in which the heart muscle is weakened and cannot pump blood efficiently. This leads to a
buildup of fluid in the lungs and other tissues, causing symptoms such as shortness of breath, fatigue,
and swelling in the legs and ankles. CHF can be caused by a variety of factors, including coronary
artery disease, high blood pressure, and certain medical conditions such as diabetes.
Medical nutrition therapy (MNT) for CHF typically involves a diet that is low in sodium and fluid to
help reduce fluid buildup in the body. The American Heart Association recommends that individuals
with heart failure consume no more than 2,000 milligrams of sodium per day.

Here is a sample therapeutic diet plan for CHF based on foods commonly consumed in Pakistan:
Breakfast:

 1 boiled egg
 1 small apple
Snack:

 1 small banana
Lunch:

 1 cup mixed fruit salad (without added sugar)
Snack:
 1 small pear
Dinner:
 1 cup mixed vegetables (spinach, onions, tomatoes, etc.) cooked in low-sodium vegetable
broth
Here are some food recommendations for CHF:

 Fruits and vegetables: aim for a variety of colors and types, but avoid high-sodium canned
fruits and vegetables
 Low-sodium dairy: yogurt, milk (if lactose tolerant), low-sodium cheese
 High-sodium foods: processed meats, canned soups and vegetables, fast food, salted snacks
healthcare provider for the management of CHF.
Epilepsy is a neurological disorder characterized by recurrent seizures. Seizures occur when
there is an abnormal burst of electrical activity in the brain. The symptoms of seizures can vary from
person to person but may include convulsions, loss of consciousness, and confusion. Epilepsy can be
caused by a variety of factors including genetic mutations, brain injury, or infection.
Medical nutrition therapy (MNT) for epilepsy often involves a high-fat, low-carbohydrate diet known
as the ketogenic diet. This diet is thought to help reduce seizures by inducing a metabolic state
known as ketosis. In this state, the body produces ketones which are thought to have an
anticonvulsant effect.
Based on a 2000 calorie diet, the following are the recommended amounts of macronutrients for a
ketogenic diet:
 Carbohydrates: less than 10% of calories (less than 50g)

 Fat: 70-80% of calories (156-177g)
Here is a sample therapeutic diet plan for epilepsy based on foods commonly consumed in Pakistan:
Breakfast:
 2 eggs cooked in coconut oil

 1 small serving of chicken or beef keema
 1 small serving of sautéed spinach
 1 small serving of sliced tomato
Snack:
 1 small serving of mixed nuts (almonds, walnuts, and cashews)
Lunch:
 1 small serving of chicken or beef kabobs

 1 small serving of mixed greens (lettuce, cucumber, and tomato)
 1 small serving of mixed vegetables (broccoli, cauliflower, and bell pepper) cooked in coconut
oil
 1 small serving of raita (made with full-fat yogurt)
Snack:
 1 small serving of sliced cheese

 1 small serving of sliced cucumber
Dinner:
 1 small serving of grilled fish

 1 small serving of mixed vegetables (okra, eggplant, and tomato) cooked in coconut oil
 1 small serving of cauliflower rice (made by pulsing cauliflower in a food processor)
Here are some food recommendations for epilepsy:
 High-fat foods: coconut oil, butter, ghee, nuts, seeds, full-fat dairy, and fatty cuts of meat
 Low-carbohydrate vegetables: leafy greens, cauliflower, broccoli, bell peppers, and mushrooms
 Protein sources: chicken, beef, fish, and eggs
 Sugar-free beverages: water, unsweetened tea, and coffee
 High-carbohydrate foods: bread, rice, pasta, and sugary drinks

 Fruits: most fruits contain too much sugar and should be avoided
 Processed foods: these may contain hidden sugars or carbohydrates
It is important to note that the ketogenic diet can have potential side effects and should only be
followed under the guidance of a healthcare professional. Additionally, it is important to continue any
prescribed medication and follow the advice of a healthcare provider for the management of epilepsy.
Rickets is a bone disorder that occurs in children when their bones do not mineralize properly,
leading to weakened and softened bones. This can result in skeletal deformities and an increased risk
of fractures. Rickets is caused by a deficiency of vitamin D, calcium, or phosphate, which are essential
for proper bone formation.
Medical nutrition therapy (MNT) for rickets involves increasing the intake of vitamin D, calcium, and
phosphate through dietary sources and supplements. Foods rich in vitamin D include fatty fish, egg
yolks, and fortified foods such as milk and cereal. Calcium-rich foods include dairy products, leafy
green vegetables, and fortified foods. Phosphate is found in high-protein foods such as meat, poultry,
and fish.
Based on a 2000 calorie diet, the following are the recommended amounts of macronutrients for MNT
for rickets:

Here is a sample therapeutic diet plan for rickets based on foods commonly consumed in Pakistan:
Breakfast:
 1 cup fortified milk

 1 slice of whole-grain bread
 1 boiled egg
 1 small serving of sliced orange
Snack:
Lunch:
 1 small serving of chicken or beef curry

 1 small serving of mixed vegetables (carrots, peas, and potatoes)
 1 small serving of brown rice
 1 small serving of cucumber and tomato salad
Snack:
 1 small serving of low-fat yogurt

 1 small serving of sliced apple
Dinner:
 1 small serving of fish curry

 1 small serving of lentils
 1 small serving of whole-wheat chapati
Here are some food recommendations for rickets:
 Fortified foods: milk, cereal, and other fortified products

 Fatty fish: salmon, tuna, and mackerel
 Egg yolks
 Dairy products: milk, cheese, and yogurt
 Leafy green vegetables: spinach, kale, and collard greens
 High-protein foods: meat, poultry, fish, beans, and lentils
 Processed foods: these often contain high levels of sodium and may displace nutrient-dense
foods
 Sugary drinks: these provide empty calories and displace more nutrient-dense beverages
 High-fat foods: while some fat is necessary for absorption of certain vitamins, excessive intake
can lead to weight gain and other health problems.
It is important to note that MNT for rickets should be individualized based on the severity of the
condition and any underlying health issues. A healthcare professional can help develop a personalized
plan that meets the specific needs of the individual.
Scurvy is a rare condition caused by a severe deficiency of vitamin C. Vitamin C is essential for
the synthesis of collagen, a protein that provides structure to blood vessels, skin, and connective
tissue. Without adequate vitamin C, the body is unable to produce enough collagen, leading to a
range of symptoms.
Symptoms of scurvy include fatigue, weakness, joint and muscle pain, swollen gums, and easy
bruising or bleeding. In severe cases, scurvy can lead to anemia, tooth loss, and even death.
Medical nutrition therapy (MNT) for scurvy involves increasing the intake of vitamin C through dietary
sources and supplements. Foods rich in vitamin C include citrus fruits, kiwi, strawberries, guava, and
vegetables such as bell peppers, broccoli, and tomatoes.
for scurvy:

Here is a sample therapeutic diet plan for scurvy based on foods commonly consumed in Pakistan:
Breakfast:
 1 medium-sized guava
 1 slice of whole-grain bread with 1 tablespoon of peanut butter
 1 cup of black tea
Snack:
Lunch:
 1 small serving of chicken or beef stir-fry with bell peppers and broccoli
 1 small serving of cucumber and tomato salad
 1 cup of lemon water
Snack:
 1 small serving of sliced mango
Dinner:
 1 small serving of fish curry with tomatoes

 1 small serving of lentils
Here are some food recommendations for scurvy:
 Citrus fruits: oranges, grapefruits, lemons, and limes

 Berries: strawberries, raspberries, and blackberries
 Kiwi
 Guava
 Vegetables: bell peppers, broccoli, tomatoes, and leafy greens
 Potatoes
 Processed foods: these often contain high levels of sodium and may displace nutrient-dense
foods
 Sugary drinks: these provide empty calories and displace more nutrient-dense beverages
 High-fat foods: while some fat is necessary for absorption of certain vitamins, excessive intake
can lead to weight gain and other health problems.
It is important to note that MNT for scurvy should be individualized based on the severity of the
condition and any underlying health issues. A healthcare professional can help develop a personalized
plan that meets the specific needs of the individual.
Hypercholesterolemia is a condition characterized by high levels of cholesterol in the
blood. High cholesterol levels can increase the risk of heart disease and stroke.
Symptoms of hypercholesterolemia are usually not noticeable, but long-term high cholesterol levels
can cause plaque buildup in the arteries, leading to atherosclerosis and an increased risk of heart
disease.
Factors that can contribute to hypercholesterolemia include a diet high in saturated and trans fats,
lack of physical activity, obesity, smoking, and certain medical conditions such as diabetes and
hypothyroidism.
Medical nutrition therapy (MNT) for hypercholesterolemia involves reducing the intake of saturated
and trans fats, increasing intake of fruits, vegetables, and whole grains, and promoting a healthy
weight.
for hypercholesterolemia:

Here is a sample therapeutic diet plan for hypercholesterolemia based on foods commonly consumed
in Pakistan:
Breakfast:
 1 cup of oatmeal made with low-fat milk and topped with sliced banana
 1 slice of whole-grain bread with 1 tablespoon of peanut butter
 1 cup of black tea
Snack:
Lunch:
 1 small serving of grilled chicken breast with sautéed vegetables (bell peppers, onions, and
mushrooms)
 1 small serving of cucumber and tomato salad with a lemon and olive oil dressing
 1 cup of water
Snack:
 1 small serving of sliced apple with 1 tablespoon of almond butter
Dinner:
 1 small serving of grilled fish with lemon and herbs

 1 small serving of roasted sweet potatoes
 1 small serving of steamed broccoli
Here are some food recommendations for hypercholesterolemia:
 Fruits: apples, bananas, oranges, kiwi, berries

 Vegetables: bell peppers, onions, tomatoes, broccoli, spinach, kale
 Whole grains: oatmeal, brown rice, whole-wheat bread, whole-wheat pasta
 Legumes: lentils, chickpeas, kidney beans
 Nuts: almonds, walnuts, cashews
 Saturated and trans fats: these are found in foods such as fatty meats, butter, cheese, and
processed snacks
 Fried foods: these are often high in saturated and trans fats
 Sugary drinks: these provide empty calories and can contribute to weight gain, which can
exacerbate hypercholesterolemia
 Processed foods: these may contain high levels of sodium and added sugars, and may displace
more nutrient-dense options.
It is important to note that MNT for hypercholesterolemia should be individualized based on the
severity of the condition and any underlying health issues. A healthcare professional can help develop
a personalized plan that meets the specific needs of the individual.
Celiac disease is an autoimmune disorder that affects the digestive system. It is caused by
an intolerance to gluten, a protein found in wheat, barley, and rye. When people with celiac disease
consume gluten, their immune system reacts and damages the small intestine, leading to
malabsorption of nutrients.
Symptoms of celiac disease can vary and may include abdominal pain, bloating, diarrhea,
constipation, weight loss, anemia, and fatigue. Some people may not experience any symptoms at all.
Factors that can contribute to the development of celiac disease include genetics, environmental
factors, and other autoimmune disorders.
MNT (Medical Nutrition Therapy) for celiac disease involves following a strict gluten-free diet. This
means avoiding all foods that contain gluten and consuming only gluten-free alternatives.
The AMDR (Acceptable Macronutrient Distribution Range) for someone with celiac disease is the
same as for the general population, which is approximately 45-65% carbohydrates, 10-35% protein,
and 20-35% fat.
Here is a sample 2000-calorie gluten-free diet plan based on foods commonly consumed in Pakistan:
Breakfast:
 2 boiled eggs
 2 slices of gluten-free toast (made from rice or corn flour)
 1 cup of tea with milk (using a dairy-free milk alternative like almond milk)
Snack:
 1 small apple
 1 oz of almonds
Lunch:
 1 cup of cooked brown rice
 1 cup of lentil curry (made with gluten-free spices and no wheat flour)
 1 cup of mixed salad (lettuce, cucumber, tomatoes, and carrots) with lemon juice and olive oil
dressing
Snack:
 1 cup of plain yogurt (made from a dairy-free milk alternative like coconut milk)
 1 small banana
Dinner:

 1 cup of mixed vegetables (broccoli, cauliflower, and carrots) sautéed in olive oil
 1 cup of gluten-free pasta (made from rice or corn flour) with tomato sauce (made without
wheat flour)
Food allowed:
 Rice, quinoa, cornmeal, and other gluten-free grains

 Lean meats, poultry, and fish
 Dairy-free milk alternatives like almond milk, coconut milk, or soy milk
 Nuts and seeds
 Gluten-free flours and starches like rice flour, cornstarch, and potato starch
 Herbs and spices
Food not allowed:
 Wheat, barley, rye, and any foods that contain gluten like bread, pasta, and cereal
 Processed foods that contain gluten like cakes, cookies, and crackers
 Beer and other alcoholic beverages made with wheat or barley
 Some sauces and gravies that contain wheat flour as a thickener
 1 serving of cooked grains (1/2 cup)

 1 serving of cooked vegetables (1 cup)
 1 serving of cooked meat or fish (4 oz)
 1 serving of fruit (1 small piece or 1/2 cup chopped)
 1 serving of dairy-free milk alternative (1 cup)
 1 serving of nuts (1 oz)
 1 serving of gluten-free pasta (1 cup cooked)
Irritable bowel syndrome (IBS) is a chronic disorder of the large intestine that
causes abdominal pain, bloating, and changes in bowel habits. It is a functional gastrointestinal
disorder, which means there are no structural abnormalities in the gut. The exact cause of IBS is not
known, but it is thought to be a combination of factors including genetics, stress, and alterations in
gut microbiota.
The main symptoms of IBS include abdominal pain or discomfort, bloating, constipation, diarrhea, and
alternating bouts of diarrhea and constipation. Other symptoms may include nausea, flatulence, and
changes in stool appearance.
The management of IBS involves dietary modifications, stress management, and medication. The
primary focus of the diet is to identify and avoid foods that trigger symptoms. A low FODMAP
(fermentable oligo-, di-, mono-saccharides and polyols) diet has been shown to be effective in
reducing IBS symptoms.
The recommended AMDR for a person with IBS is the same as for the general population. The
following is a sample diet plan based on foods commonly consumed in Pakistan:
Breakfast:
 Oatmeal with low-fat milk, sliced banana, and walnuts

 Green tea
Mid-morning Snack:
 A small bowl of papaya and pineapple
Lunch:
 Grilled chicken breast

 Brown rice
 Steamed broccoli and carrots
 Mint raita (made with low-fat yogurt)
Mid-afternoon Snack:
 A small handful of unsalted almonds
Dinner:
 Baked salmon
 Quinoa salad with mixed vegetables
 Grilled eggplant
 Mint chutney (made with fresh mint, coriander, and low-fat yogurt)
Food allowed:
 Lean proteins such as chicken, fish, and legumes

 Whole grains such as brown rice, quinoa, and oatmeal
 Low FODMAP fruits such as papaya, pineapple, and bananas
 Vegetables such as broccoli, carrots, eggplant, and leafy greens
 Nuts and seeds such as almonds and walnuts
 Low-fat dairy products such as yogurt
Food not allowed:
 High FODMAP foods such as wheat, onions, garlic, and legumes

 Spicy foods
 Carbonated drinks
 Caffeinated drinks
 Alcohol
It is important to note that the above diet plan is a general guideline, and it is recommended to
consult with a registered dietitian to develop an individualized plan based on your specific needs and
food preferences.
Duodenal ulcer, also known as peptic ulcer disease, is a type of ulcer that develops in the
lining of the duodenum, the first part of the small intestine. It is usually caused by a bacterial infection
(Helicobacter pylori) or long-term use of nonsteroidal anti-inflammatory drugs (NSAIDs). Symptoms
of duodenal ulcer include abdominal pain, bloating, nausea, vomiting, and loss of appetite.
MNT (Medical Nutrition Therapy) for duodenal ulcer typically includes a diet that is low in fat and
spicy foods, and high in fiber and lean protein to promote healing and prevent further damage. The
recommended AMDR (Acceptable Macronutrient Distribution Range) for a 2000 calorie diet is 45-65%
of calories from carbohydrates, 20-35% from fat, and 10-35% from protein.
Here is a sample therapeutic diet plan for duodenal ulcer based on foods commonly consumed in
Pakistan:
Food allowed:
 Whole grains such as brown rice, whole wheat bread, and oatmeal
 Lean protein sources such as chicken breast, fish, and legumes
 Nonfat or low-fat dairy products such as yogurt and skim milk
 Fresh fruits and vegetables such as spinach, tomatoes, and apples
 Nuts and seeds such as almonds and chia seeds
 Herbal teas such as chamomile and ginger
Food not allowed:
 Spicy foods such as chili peppers and hot sauce

 High-fat foods such as fried foods and fatty meats
 Citrus fruits and juices such as oranges and grapefruit
 Carbonated beverages such as soda and sparkling water
 Caffeinated beverages such as coffee and black tea
Sample daily meal plan:
 Breakfast: Oatmeal with nonfat milk and sliced apples

 Snack: Raw carrots with hummus
 Lunch: Grilled chicken breast with brown rice and steamed vegetables
 Snack: Nonfat Greek yogurt with almonds and chia seeds
 Dinner: Baked fish with quinoa and spinach salad
 Bedtime snack: Herbal tea with a small piece of dark chocolate
 Whole grains: 6-8 servings per day (1 serving = 1 slice of bread, 1/2 cup cooked rice or pasta)
 Lean protein: 2-3 servings per day (1 serving = 3-4 oz cooked meat, 1/2 cup cooked legumes)
 Dairy: 2-3 servings per day (1 serving = 1 cup milk or yogurt)
 Fruits and vegetables: 5-7 servings per day (1 serving = 1 medium fruit, 1/2 cup cooked
vegetables or 1 cup raw vegetables)
 Nuts and seeds: 1-2 servings per day (1 serving = 1 oz nuts or seeds)
 Herbal tea: 2-3 cups per day.
Tuberculosis (TB) is a bacterial infection that typically affects the lungs but can also
affect other parts of the body. It spreads through the air when an infected person coughs or sneezes.
Symptoms of TB can include coughing, chest pain, fatigue, fever, night sweats, and weight loss. The
disease can be caused by the bacteria Mycobacterium tuberculosis.
MNT for TB includes consuming a diet that is high in protein and calories to help the body fight the
infection. A diet that is rich in vitamins and minerals is also important to support the immune system.
Consuming enough fluids is also important to prevent dehydration.
AMDR for TB is as follows:

Here is a sample 2000 calorie diet plan for TB patients in Pakistan:
Breakfast:
 2 egg omelet with spinach and tomatoes

 1 cup of milk
Snack:
 1 apple
 1 oz of almonds
Lunch:
 Grilled chicken breast

 1 cup of mixed vegetables (carrots, green beans, bell peppers)
Snack:
 1 cup of yogurt
 1 banana
Dinner:

 1 cup of mixed vegetables (broccoli, cauliflower, carrots)
Snack:
 1 cup of sliced strawberries
Foods allowed on this diet include:
 Lean proteins such as chicken, fish, and legumes

 Whole grains such as brown rice, whole wheat bread, and quinoa
 Nuts and seeds
 Dairy products such as milk and yogurt
Foods that should be avoided on this diet include:
 Processed foods such as fast food and packaged snacks

 Sugary foods such as candy and soda
 Foods high in saturated and trans fats such as fried foods and pastries
 Alcohol and tobacco
AIDS (Acquired Immunodeficiency Syndrome) is a chronic viral
infection caused by the Human Immunodeficiency Virus (HIV), which attacks and weakens the
immune system, making the individual vulnerable to other infections and diseases.
Symptoms of AIDS can vary from person to person and depend on the stage of the disease. In the
early stages, flu-like symptoms such as fever, fatigue, and sore throat can occur. Later on, symptoms
can include weight loss, night sweats, chronic diarrhea, and opportunistic infections like pneumonia or
tuberculosis.
The virus is spread through the exchange of bodily fluids such as blood, semen, vaginal secretions,
and breast milk. High-risk behaviors such as unprotected sex, sharing of needles for drug use, and
mother-to-child transmission during childbirth or breastfeeding can increase the risk of contracting
HIV.
There is currently no cure for AIDS, but antiretroviral therapy (ART) can slow down the progression of
the disease and improve quality of life. A healthy diet can also play an important role in managing the
symptoms and side effects of the disease and its treatment.
The AMDR (Acceptable Macronutrient Distribution Range) for a person with AIDS is similar to that of
a healthy individual. However, individuals with AIDS may have specific nutrient needs due to the
impact of the disease on the body.
Here is a sample therapeutic diet plan based on 2000 calories, using foods commonly consumed in
Pakistan, for an individual with AIDS:
Breakfast:

 1 cup lentil daal
 1 medium sized omelet with 1 whole egg and 2 egg whites
Mid-morning Snack:
 1 medium sized apple

 1 ounce unsalted almonds
Lunch:

 1 cup mixed vegetables (carrots, peas, cauliflower)
 4 ounces grilled chicken breast
 1 cup low-fat yogurt
Afternoon Snack:
 1 medium sized banana

 1 ounce unsalted peanuts
Dinner:

 1 cup mixed vegetables (spinach, eggplant, onions)
 4 ounces grilled fish
Before bed:
Foods that are allowed for an individual with AIDS include:
 Whole grains such as brown rice and whole wheat roti

 Lean protein sources such as chicken breast, fish, and legumes
 Low-fat dairy products such as milk and yogurt
 Nuts and seeds in limited amounts
Foods that should be avoided for an individual with AIDS include:
 Processed foods high in added sugars and fats

 High-fat meats such as beef and lamb
 Fried foods
 High-sodium foods such as canned soups and snacks
 Alcohol and tobacco products
Alzheimer's disease is a progressive neurological disorder that affects memory,

thinking, and behavior. It is the most common cause of dementia in older adults. The exact cause of
Alzheimer's disease is not known, but it is believed to be caused by a combination of genetic,
environmental, and lifestyle factors.
Symptoms of Alzheimer's disease include memory loss, confusion, difficulty with language and
communication, changes in mood and behavior, and problems with daily activities. As the disease
progresses, individuals may become more dependent on others for care.
MNT (Medical Nutrition Therapy) for Alzheimer's disease aims to provide adequate nutrition while
managing any specific symptoms or issues related to the disease. The AMDR (Acceptable
Macronutrient Distribution Ranges) for a 2000 calorie diet for an individual with Alzheimer's disease is
as follows:

A specific diet plan for an individual with Alzheimer's disease in Pakistan could include:
Breakfast:
 1 cup cooked oatmeal with 1 tbsp honey and 1/4 cup mixed berries
 1 boiled egg
 1 slice whole wheat toast with 1 tsp margarine
Mid-morning snack:
 1 medium apple
 10 unsalted almonds
Lunch:
 1 cup lentil soup with 1 whole wheat chapati

 1/2 cup cooked brown rice
 1 small piece grilled chicken
 1 cup mixed salad with olive oil and vinegar dressing
Afternoon snack:
 1 small banana
 1 slice whole wheat toast with 1 tbsp peanut butter
Dinner:
 1 cup vegetable curry with 1 whole wheat chapati

 1/2 cup cooked quinoa
 1 small piece grilled fish
 1 cup mixed vegetable salad with olive oil and vinegar dressing
Evening snack:

 1/4 cup mixed berries
Foods that are allowed for an individual with Alzheimer's disease include whole grains, fruits,
vegetables, lean proteins, low-fat dairy products, and healthy fats such as olive oil and nuts. Foods
that are not allowed include high-fat, high-sugar, and processed foods, as well as excessive salt and
alcohol. It is important to note that individual dietary needs may vary, and consulting with a
registered dietitian is recommended to tailor a specific diet plan.
Stroke, also known as cerebrovascular accident (CVA), occurs when the blood supply to the brain
is interrupted or reduced, leading to the death of brain cells. This can result in a range of symptoms,
depending on the area of the brain affected. Symptoms may include sudden numbness or weakness
in the face, arm, or leg, especially on one side of the body; sudden confusion, trouble speaking, or
difficulty understanding speech; sudden trouble seeing in one or both eyes; sudden trouble walking,
dizziness, or loss of balance or coordination; or sudden severe headache with no known cause.
The most common causes of stroke are high blood pressure, smoking, diabetes, high cholesterol, and
heart disease. Other factors that can increase the risk of stroke include age, gender, race, family
history, and lifestyle factors such as diet, physical activity, and alcohol consumption.
MNT for stroke patients focuses on preventing complications and promoting recovery. A diet high in
fruits, vegetables, whole grains, lean protein, and healthy fats can help reduce the risk of stroke and
promote recovery. It is also important to limit sodium and alcohol intake, as well as to stay hydrated.
Patients may need to adjust their calorie intake based on their individual needs and activity level.
Based on a 2000 calorie diet commonly consumed in Pakistan, a therapeutic diet plan for stroke
patients may include:
 Breakfast: Oatmeal with low-fat milk, sliced banana, and chopped nuts; whole-grain toast with
peanut butter; unsweetened tea or coffee.
 Snack: Fresh fruit, such as an apple or orange; unsalted nuts.
 Lunch: Grilled chicken breast with mixed vegetables (broccoli, carrots, and peppers) and brown
rice; mixed green salad with vinaigrette dressing; water or unsweetened tea.
 Snack: Hummus with raw vegetables (carrots, cucumber, and celery); unsweetened iced tea.
 Dinner: Grilled fish with roasted sweet potatoes and green beans; mixed green salad with
vinaigrette dressing; water or unsweetened tea.
 Snack: Low-fat yogurt with mixed berries; unsalted nuts.
Food allowed:

 Whole grains
 Lean protein (chicken, fish)
 Low-fat dairy
 Healthy fats (nuts, seeds, avocado)
 Water, unsweetened tea or coffee
Food not allowed:
 Processed foods high in sodium

 Fried foods
 Red meat and processed meats
 Alcohol
It is important for stroke patients to work closely with a healthcare professional, such as a registered
dietitian, to develop an individualized MNT plan.
Nephrotic syndrome is a kidney disorder characterized by high levels of protein in the
urine, low levels of protein in the blood, high blood cholesterol levels, and swelling in various parts of
the body. The condition can be caused by a variety of factors, including certain diseases, infections,
and medications.
Symptoms of nephrotic syndrome include swelling in the legs, feet, and ankles, weight gain, fatigue,
foamy urine, and loss of appetite.
The mainstay of treatment for nephrotic syndrome includes medications such as corticosteroids,
diuretics, and ACE inhibitors to reduce proteinuria, blood pressure, and fluid retention. MNT can also
play a crucial role in managing the condition and may include a low-sodium diet, moderate protein
intake, and fluid restrictions, depending on the severity of the syndrome.
The AMDR for a 2000 calorie diet for adults is 45-65% of calories from carbohydrates, 10-35% of
calories from protein, and 20-35% of calories from fat.
Here is an example of a therapeutic diet plan for nephrotic syndrome, based on foods commonly
consumed in Pakistan:
Breakfast:
 1 cup cooked oatmeal with low-fat milk

 1 boiled egg
 1 small whole-grain roti
 1 cup green tea
Snack:
 1 ounce unsalted almonds
Lunch:

 1 cup cooked vegetables (such as spinach or okra)
 1/2 cup low-fat yogurt
 1 cup water
Snack:
 1 small banana
 1 tablespoon peanut butter
Dinner:
 4 ounces grilled fish or chicken breast

 1 cup cooked vegetables (such as carrots or cauliflower)
 1 cup water
Food recommendations for nephrotic syndrome:
 High-quality protein sources such as lean meats, fish, eggs, and low-fat dairy products
 Whole grains such as brown rice, quinoa, and whole-grain roti
 Nuts and seeds in moderation
 Limited intake of sodium and saturated fat
Food not allowed for nephrotic syndrome:
 High-sodium foods such as processed snacks, canned foods, and fast food
 High-sugar foods such as candy and soda
 High-fat foods such as fried foods and full-fat dairy products
 Excessive protein intake beyond the recommended amount
 1 serving of protein is about 4 ounces

 1 serving of grains is about 1/2 cup cooked or 1 small roti
 1 serving of vegetables is about 1 cup cooked or 2 cups raw
 1 serving of fruit is about 1 medium-sized piece or 1/2 cup chopped
 1 serving of nuts is about 1 ounce
Hemorrhoids, also known as piles, are swollen veins in the lower rectum or anus that can
cause pain, itching, and bleeding. The condition is common and can be caused by several factors,
including constipation, straining during bowel movements, pregnancy, obesity, and a sedentary
lifestyle.
Management of hemorrhoids typically involves lifestyle changes and dietary modifications to reduce
symptoms and prevent further flare-ups. Adequate fiber intake, hydration, and regular exercise are
key components of managing hemorrhoids.
Here is a sample 2000-calorie diet plan for managing hemorrhoids in Pakistan:

Breakfast:
 2 slices of whole grain bread

 2 boiled eggs
 1 cup of tea or coffee with low-fat milk
Mid-morning snack:
Lunch:

 1 small serving of mixed vegetables (carrots, beans, and peas)
 1 small serving of yogurt
Mid-afternoon snack:
 1 small serving of roasted chickpeas
Dinner:
 1 medium-sized grilled chicken breast

 1 small serving of mixed vegetables (broccoli, cauliflower, and carrots)
 1 small serving of boiled potatoes
 1 small serving of yogurt
Here are some serving recommendations and foods allowed/not allowed for a hemorrhoid-friendly
diet:
 Increase fiber intake: Include plenty of fruits, vegetables, whole grains, and legumes in your
diet to promote regular bowel movements and prevent constipation.
 Stay hydrated: Drink plenty of water and other fluids to soften stool and prevent straining
during bowel movements.
 Avoid spicy and acidic foods: Spicy and acidic foods can irritate the digestive tract and worsen
hemorrhoid symptoms.
 Limit caffeine and alcohol: Caffeine and alcohol can contribute to dehydration and worsen
constipation.
 Avoid processed and fried foods: Processed and fried foods can be difficult to digest and may
worsen constipation.
It is important to consult with a healthcare professional or registered dietitian to develop a
personalized diet plan for managing hemorrhoids.
Pneumonia is a respiratory infection that can cause inflammation in the lungs. It is often
caused by bacteria, viruses, or fungi. Symptoms may include cough, fever, chills, difficulty breathing,
chest pain, and fatigue.
The MNT for pneumonia involves maintaining adequate nutrition and hydration to support the body's
immune response and promote healing. It is also important to avoid foods and beverages that can
exacerbate symptoms or interfere with medications. A diet rich in fruits, vegetables, whole grains, lean
proteins, and healthy fats can provide the nutrients needed for recovery. Fluids such as water, tea, and
soup can help prevent dehydration.
AMDR based on 2000 calories for pneumonia:
 Carbohydrates: 45-65% of calories, or 225-325 grams per day

 Protein: 10-35% of calories, or 50-175 grams per day
 Fat: 20-35% of calories, or 44-78 grams per day
A sample therapeutic diet plan for pneumonia, based on foods commonly consumed in Pakistan,
could include:
Breakfast:
 Oatmeal with milk and sliced banana

 Whole grain toast with peanut butter
 Green tea
Snack:
 Apple slices with almond butter
Lunch:
 Chicken or lentil soup

 Mixed vegetable salad with olive oil and lemon dressing
 Whole grain bread
Snack:
 Yogurt with sliced almonds and honey
Dinner:
 Grilled fish or chicken breast

 Steamed broccoli and carrots
 Brown rice or quinoa
Fluids:
 Water, green tea, herbal tea, soup, fruit juice (in moderation)
Foods allowed:
 Whole grains
 Lean proteins (chicken, fish, lentils, etc.)
 Nuts and seeds
 Healthy fats (olive oil, avocado, nuts)
Foods not allowed:
 Fried and greasy foods

 Processed meats (sausages, bacon)
 High-fat dairy products (butter, cream)
 Spicy or acidic foods (may exacerbate coughing and chest pain)
Schizophrenia is a chronic and severe mental disorder that affects how a person thinks,
feels, and behaves. It usually develops in late adolescence or early adulthood and affects
approximately 1% of the population worldwide. Symptoms can include delusions, hallucinations,
disorganized speech or behavior, and reduced emotional expression.
The causes of schizophrenia are not fully understood, but it is believed to be a combination of
genetic, environmental, and brain chemistry factors.
MNT for schizophrenia focuses on a balanced diet to promote overall health and prevent obesity and
other chronic diseases. There is some evidence that a Mediterranean-style diet, which emphasizes
fruits, vegetables, whole grains, fish, and olive oil, may be beneficial for people with schizophrenia.
AMDR for a 2000 calorie diet for a person with schizophrenia should be:

A therapeutic diet plan for a person with schizophrenia in Pakistan could include:
Breakfast:
 Omelet made with 2 eggs, spinach, and tomatoes

 Whole grain bread
 Fresh orange juice
Lunch:
 Grilled chicken breast with mixed vegetables (broccoli, cauliflower, carrots, and green beans)
 Brown rice
 Salad (lettuce, cucumber, and tomato) with olive oil and lemon juice dressing
Dinner:
 Lentil soup
 Baked fish with tomato sauce
 Quinoa
 Steamed vegetables (zucchini, squash, and bell peppers)
Snacks:
 Fresh fruit (apples, bananas, or grapes)

 Raw vegetables (carrots, cucumber, and celery)
 Nuts (almonds or walnuts)
Foods to avoid for a person with schizophrenia include processed foods, sugary drinks, and excessive
amounts of caffeine. Alcohol should be avoided as it can interact with medications used to treat
schizophrenia.

General Diet Plans: Chronic Kidney Disease (CKD)

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General Diet Plans: Chronic Kidney Disease (CKD)

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General Diet Plans

Chronic kidney disease (CKD) is a long-term condition where the kidneys

Management of CKD involves a multifaceted approach, including medication, lifestyle modifications,

Breakfast (approx. 400-500 calories):

Snack (approx. 150 calories):

Lunch (approx. 500-600 calories):

 1/2 cup of brown rice

Snack (approx. 150 calories):

Dinner (approx. 500-600 calories):

 1/2 cup of chana dal

 Low-fat dairy (milk, yogurt)

Foods to avoid or limit:

 High sodium foods (canned or processed foods, fast food)

Breakfast (approx. 400-500 calories):

 1 whole wheat paratha

Snack (approx. 150 calories):

Lunch (approx. 500-600 calories):

 1/2 cup of brown rice

Snack (approx. 150 calories):

Dinner (approx. 500-600 calories):

 1/2 cup of chana dal

 Water: aim for at least 8 cups per day

Foods to avoid or limit:

 High oxalate foods (spinach, rhubarb, beets, chocolate, tea)

Breakfast (approx. 400-500 calories):

Snack (approx. 150 calories):

Lunch (approx. 500-600 calories):

 1/2 cup of brown rice

Snack (approx. 150 calories):

Dinner (approx. 500-600 calories):

Foods to limit or avoid:

 Refined carbohydrates (white bread, white rice, sugary beverages)

Breakfast (approx. 400-500 calories):

 2 whole wheat roti

Snack (approx. 150 calories):

Lunch (approx. 500-600 calories):

 1/2 cup of brown rice

Snack (approx. 150 calories):

Dinner (approx. 500-600 calories):

 Fruits and vegetables: 4-5 servings per day

Foods to limit or avoid:

 1 cup of unsweetened tea with low-fat milk

 1 cup of lentil soup (daal) with no added fat

 Grilled fish (such as tilapia or trout) marinated in lemon and spices

 Non-starchy vegetables: aim for at least 2-3 servings per day

 Non-starchy vegetables (such as spinach, tomatoes, cauliflower, and cucumber)

Foods not allowed:

 1 cup of unsweetened tea with low-fat milk

 1 cup of lentil soup (daal) with no added fat

 Grilled chicken breast marinated in lemon and spices

 Non-starchy vegetables: aim for at least 2-3 servings per day

 Non-starchy vegetables (such as spinach, tomatoes, cauliflower, and cucumber)

Foods not allowed:

Foods to avoid or limit for asthma patients include:

 1 cup cooked oatmeal with 1 sliced banana and 1 tablespoon honey

 2 whole wheat rotis

 1 cup sliced cucumber with hummus

 4 ounces grilled salmon