Outpatient Nutrition Care and Home Nutrition Support by Carol Ireton-Jones

Author:Carol Ireton-Jones
Language: eng
Format: epub
Publisher: CRC Press

FRUITS AND VEGETABLES

In their book, Building Bone Vitality, Amy Joy Lanou, PhD, and Michael Castleman reviewed 103 studies on the BMD effects of fruits and vegetables or studies of nutrients found mainly in fruits and vegetables. Eighty-four percent of the studies found that with an increase in fruit, vegetable, or antioxidant intake, BMD also increased. Nine percent of the studies were inconclusive and 7% showed no effect on BMD from fruits and vegetables [27].

Patients should be advised to eat nine or more servings per day of fruits and vegetables with two-thirds of those being vegetables. A serving size is generally half cup cooked or raw vegetables or fruit or one cup of raw greens. Encourage eating a variety of fruits and vegetables to ensure consuming a diversity of bone-healthy nutrients.

Many people are not in the habit of eating lots of fruits and vegetables and often express an aversion to vegetables. Dislike of vegetables is often based on having only eaten a limited selection of overcooked, canned, or past-their-prime vegetables. Fresh, well-prepared, high-quality vegetables are generally well accepted by most people but do require an effort to change deeply entrenched eating habits. Strategies for increasing fruit and vegetable consumption are listed in Table 7.3.

If the patient is not inclined or able to do much cooking, then preparation of smoothies by the patient or caregiver is an easy way to get lots of nutrition. Make this part of their daily routine. They can easily get five or more servings of fruits and vegetables in a smoothie. Smoothies also work well for people with little appetite, as it is much easier to drink a smoothie than to eat five servings of fruits and vegetables and one cup of yogurt. Guidelines for preparation of bone-healthy smoothies are included in Table 7.4.

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