Michael is a hypertensive adult with obesity as an additional risk factor that could contribute to the occurrence of a cardiovascular event. While his choice of personal diet may not be limited, it may be more constrained when eating out with others, since their tastes and preferences will indeed vary.
The ideal diet for an individual in Michael’s position would be high in fruits, vegetables, whole grains, high-fiber foods and low-fat dairy products. It should also contain low levels of sodium, saturated fats and trans fats. Fortunately, the American National Heart, Lung, and Blood Institute recommends just the thing for such a case; the DASH (Dietary Approaches to Stop Hypertension) diet (Chobanian & Hill, 2000).
Adhering to this diet, Michael would be able to suggest a number of DASH-friendly restaurants and items on their menus. For week one, the Pam Restaurant, with outlets in close to twenty American states, would be appropriate for Michael and his colleagues. He should have the Broiled Ahi Tuna Steak, as it contains only 380 mg of sodium and a paltry 2.5 g saturated fat, with a side dish of mixed vegetables.
For variety, while retaining a degree of health security, Michael and his colleagues could also go out to a number of ethnic food restaurants during week two. One serving of olive oil pasta and one small portion of low-fat lasagna with spinach would be recommended at any decent Italian restaurant such as Olive Garden, located throughout the country. Michael should have a bowl of healthy vegetable soup and about 6-8 ounces of lighter chicken salad at a Chinese restaurant such as Hong Kong Restaurant, during week three. Another great ethnic restaurant is Kismat in New York City -- which serves Indian food such as curry chicken with biryani -- a low-sodium, low-fat rice dish with vegetables. He should have one six-ounce serving of each, during week four. Following this regimen, Michael would be making choices that contribute to his physical well-being, as well as his social well-being at work.
Cancer is especially tricky to deal with, especially in old age. Greta’s situation is compounded further by the fact that she also has to consider her grandchildren’s tastes while making dietary choices. Since she has been advised by her doctor to eat more fruits and vegetables, various salads would be the best way to go. Greta could have her grandchildren over for lunch and take them out to a salad restaurant.
For week two, Souper Salad would be a fantastic restaurant choice for Greta and her family. With locations across the southern and western United States, Greta would likely have one of these outlets in her area. For week one, the California Strawberry Salad (one medium serving) and a bowl (8 ounces) of Vegetable Soup would be excellent for Greta’s condition. This is especially true, considering that both dishes have high levels of anti-oxidants that would help with Greta’s cancer treatment. In fact, the salad and the soup contain a combined total of six fruits and vegetables recommended by the American Cancer Society for cancer patients (Doyle et al, 2006).
For week two, a salad restaurant would afford Greta the chance to both entertain her grandchildren and keep herself on a healthy diet. For variety, however, they could go to I Love Teriyaki (in NYC), a restaurant that serves wonderful Japanese salads that would be just as healthy as those at regular salad restaurants. A large Japanese salad (about 8-10 ounces) is recommended. For week three, there is also a range of vegetarian Mexican restaurants, such as Gracias Madre, which would fit with Greta’s dietary requirements. A meal consisting of one serving of rice, one serving of low-fat beans, a medium-sized tortilla, one serving of mixed vegetables, and two, small vegan tacos is ideal.
Another great restaurant, with hundreds of outlets throughout the US, is Golden Corral. Greta would benefit immensely from their varied and vast salad bar that boasts a wide variety of fruits and vegetables such as strawberries, broccoli, and cauliflower, which are all known anti-oxidants. A large salad (about 10 ounces) containing these ingredients could be just what the doctor ordered. Greta can top the salad with about two tablespoons of vinegar and oil.
In patients who have had stroke and are still at risk of developing another episode should focus on eliminating factors that raise their susceptibility to such episodes. In Amy’s case, her problem is not entirely attributed to her diet, but rather to her entire lifestyle. She smokes, she does not exercise, she does not eat well and she does not sleep well. What she would require is a complete overhaul of her lifestyle and a transition into a healthier, safer way of life.
According to American Stroke Association (2014), stroke patients should have diets based on fruits and vegetables, high fiber foods, fish at least twice a week, low-fat dairy products, reduced salt content and a limited alcohol intake. Amy should radically reduce her work hours, her smoking and exercise more.
On dietary matters, she should only have lunch with her business contacts, reserving dinner to herself, good diet and rest. Lunches should consist of basic salads at any decent restaurant. For variety or a taste of home for her international colleagues, she can opt for Japanese cuisine, Mexican cuisine and Mediterranean cuisine similar to Michael’s and Greta’s. For example, during week one, Amy should have one large serving (12 ounces) of Teriyaki salad at Tokyo Garden Teriyaki in Seattle. Her meal for week two should be two medium-sized tortillas, six ounces of refried beans, and two vegan tacos (six ounces total). For week three, Amy should have a meal consisting of one large (12 ounces) Mediterranean Salad from Nanoosh in NYC. There should be an insistence on very low quantities of sodium and a preference for olive oil, rather than animal fat or other cholesterol-based oils, in preparing these meals. Lastly, week four should comprise another vegan meal from NYC's Hangawi, a Korean restaurant. A large serving of seasoned rice (8-10 ounces) as well as a large serving (12 ounces) of Silky Tofu in Clay Pot, a vegan meal that is high in soy protein, should be eaten at this restaurant.
According to Johns Hopkins Colon Cancer Center (2015), individuals who are suffering with from cancer or those at risk of developing it, should incorporate ample quantities of brightly colored fruits and vegetables in their diets. Fresh fish and other white meats in place of red meat, a reduction in salt and saturated fat intake, a moderate alcohol consumption and total avoidance of tobacco, should accompany these choices.
During week one, John’s safest bet for hosting these dinners would therefore be a seafood restaurant, where he could have a nice, healthy cod or bass, without feeling out of place. McCormick and Schmick’s, for example, would be a great restaurant with a variety of healthy fish choices and even a range of fish salads. Additionally, his friends could even have some steak, while John has his fish salad (12-14 ounces), without feeling one bit out of place. With a large chain of outlets, it is highly likely that John would have one of these in his town.
For week two, the group should go out for some healthy sushi at a Japanese restaurant such as Green Bay's Nakashima Restaurant. About 10 ounces of sushi is recommended. For week three, John should also have a salad with French dressing (10 ounces) and one fish kebab without cheese (five to six ounces) at a nationwide chain called Old Country Buffet, and week four should be at Perkins Restaurant (another nationwide chain) for a meal containing steamed or boiled chicken and vegetables. This should be a rather large portion -- about 12-14 ounces of chicken and 4-6 ounces of vegetables. In fact, most fish-based, non-acidic foods would be good for John, especially if served with some fruit or vegetable salad. John would therefore have a wide range of healthy and entertaining restaurant choices for himself and his football buddies.
American Stroke Association,. (2014). Nutrition Tips for Stroke Survivors. Retrieved 8 July 2015, from http://www.strokeassociation.org/STROKEORG/LifeAfterStroke/HealthyLivingAfterStroke/Nutrition/Nutrition-Tips-for-Stroke-Survivors_UCM_308569_SubHomePage.jsp
Chobanian, A. V., & Hill, M. (2000). National heart, lung, and blood institute workshop on sodium and blood pressure a critical review of current scientific evidence. Hypertension, 35(4), 858-863.
Doyle, C., Kushi, L. H., Byers, T., Courneya, K. S., Demark‐Wahnefried, W., Grant, B., & Andrews, K. S. (2006). Nutrition and physical activity during and after cancer treatment: an American Cancer Society guide for informed choices. CA: a cancer journal for clinicians, 56(6), 323-353.
Hopkinscoloncancercenter.org,. (2015). Nutrition and Colon Cancer. Retrieved 8 July 2015, from http://www.hopkinscoloncancercenter.org/CMS/CMS_Page.aspx?CurrentUDV=59&CMS_Page_ID=8345F49E-9814-467C-B7F3-A68FC4c6FE96
National Cancer Institute,. (2014). Antioxidants and Cancer Prevention. Retrieved 8 July 2015, from http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/antioxidants-fact-sheet