John attends the CR class and this week’s education session is presented by the cardiac rehabilitation dietitian. The education component of the CR class can consist of many different aspects as described. Visual aids and activities involving patient participation are found to be particularly helpful in engaging the group. There will be group discussions related to key dietary concepts for secondary prevention. Some or all of these can be discussed depending on the class session.
She discusses that people should be aiming for 5 portions of fruit and vegetables daily and be encouraged to eat white and omega-3 rich oily fish at least weekly. They should reduce total and saturated fats, replacing these with Monounsaturated fat/Polyunsaturated fat. People should try and increase fibre intake (both soluble and wholegrain) and reduce salt intake.
The eatwell guide illustrates the types and proportions of foods we should eat to achieve a balanced diet. It is based on the 5 food groups.
Bread, rice, potatoes, pasta
- Potatoes
- Cereals
Milk and dairy foods
- Yoghurt
- Cheese
Fatty and sugary foods
- Butter
- Chocolate
Meat, fish, eggs and beans
- Baked beans
- Beefburgers
- Salmon
- Lentils
- Eggs
Fruit and vegetables
- Apples
- Orange juice
- Sultanas
Pulse point
The Eat Well guide is the nationally recognised model representing a healthy well balanced diet based on the 5 food groups.
Food Standards Scotland
NHS Choices – The eatwell guide
Additional dietary considerations that may be discussed as part of secondary prevention.
Advice on fluids and alcohol.
NHS Choices – Drinking and alcohol
For cardio protection – advice on ‘Mediterranean’ diet, combination of increasing fruit, vegetables and omega 3 fats, cutting down on saturated fat and partial replacement by rapeseed or olive oil, with increased emphasis on fresh rather than ready prepared foods.
Advice on weight management – obesity guidelines 5-10% body weight loss, approx 5 -10kg required for CVD and metabolic risk reduction. Importance of diet and activity and emphasis on portion sizes using Eat Well Healthy Plate and food portions to illustrate. Food swaps to reduce fat and sugar calories.
NHS Choices – Lose weight
SIGN 115: Management of Obesity PDF
Advice on Front of Pack food labelling to assist with making informed and healthier food choices.
NHS Choices – Food labels
Encouraging home cooking to reduce convenience / processed foods to reduce total fat/saturated fat/ salt and sugar.
Page last reviewed: 27 Jul 2020
