1. The client/caregiver can state the importance of a low-calorie diet to reduce body weight and maintain a healthy percentage of fat mass versus lean mass.
   1. To promote physical health and decrease risks for diabetes and cardiovascular disease
   2. To promote positive self-esteem
   3. To reduce body weight by 10% at a rate of 1 to 2 pounds per week
   4. To recognize three components of weight loss: diet therapy, increased physical activity, and behavioral therapy.
2. The client/caregiver can list ways to limit caloric intake.
   1. Drink skim milk and use low-fat dairy products
   2. Eat low-calorie snacks such as celery and carrots.
   3. Prepare foods by steaming, broiling, or baking.
   4. Use nonstick cooking spray, and trim all visible fat before cooking.
   5. Eat sensible portions of food.
   6. Eat carbohydrates that are high in fiber to promote a sense of fullness.
   7. Substitute polyunsaturated fats (vegetable oils) for saturated fats (lard, butter, and shortening).
   8. Use lean meat or skinless poultry.
   9. Eat plenty of fruits and vegetables.
   10. Eat a well-balanced diet from all food groups.
3. The client/caregiver can list foods to limit or avoid to decrease calories.
   1. Avoid concentrated sweets (empty calories) such as sugar, candy, honey, pies, cakes, cookies, and regular sodas.
   2. Avoid alcohol.
   3. Avoid fried foods.
   4. Avoid foods high in fat, cholesterol, and sodium.
   5. Avoid foods in cream or cheese sauce.
4. The client/caregiver can list behavior techniques to limit caloric intake.
   1. Keep a food diary that lists all food intake. Keep an exercise diary also.
   2. Plan ahead for daily food intake. This includes a packed lunch and eating out.
   3. Drink a glass of water before each meal. Drink sips between bits of food.
   4. Eat slowly, taking small bites. Swallow food before putting more food on the utensil or taking the next bit.
   5. Use small plates to make the portions appear larger.
   6. Eat only at the table.
   7. Measure food portions.
   8. Do not skip meals.
   9. Plan for occasional treats.
   10. Plan menus and shopping lists for the week to prevent impulse buying.
   11. Do not keep high-calorie foods in the house.
   12. Reward yourself for weight loss, but not with food.
   13. Order smaller portions when dining out. Ask for a container for half of the food for later use.
5. The client/caregiver can list general rules when choosing a diet plan.
   1. Consult a physician for a diet and exercise plan.
   2. Avoid fad diets and rapid weight-reduction plans.
   3. Set realistic goals, and plan to lose only 1 to 2 pounds per week.
   4. Eat a well-balanced diet and a variety of foods to promote good nutrition.
   5. Avoid fasting, which slows the metabolic rate.
   6. Plan a practical diet that you can follow for the rest of your life.
   7. Read food labels on all packaged items.
   8. Incorporate an exercise program.

Resources

My Pyramid—United States Department of Agriculture
www.mypyramid.gov

National Institutes of Health
www.nih.gov

The Office of the Surgeon General
www.surgeongeneral.gov/sgoffice

Health clubs
Weight-loss clinics
Low-calorie cookbooks
Nutritionist

References

Lutz, C., & Przytulski, K. (2001). Nutrition and diet therapy. Philadelphia: F. A. Davis Company.
Lutz, C., & Przytulski, K. (2004). Nutri notes: Nutrition &diet therapy pocket guide. Philadelphia: F. A. Davis Company.
Nutrition made incredibly easy. (2003). Philadelphia: Lippincott Williams & Wilkins.
Perry, A., & Potter, P. (2006). Clinical nursing skills & technique. St. Louis: Mosby Inc.
Taylor, C., Lillis, C., & LeMone, P. (2005). Fundamentals of nursing . Philadelphia: Lippincott, Williams & Wilkins.
Timby, B. K., & Smith, N. C. (2003). Introductory medical-surgical nursing (8th ed.). Philadelphia: J. B. Lippincott Williams & Wilkins.