Diet Therapy
127 Case Studies
92 Member Stories
1513 Research

Around the world over thousands of years, patients have received root-cause holistic treatment for their diseases with personalized treatment, diet and lifestyle modification recommendations. Read the inspiring true stories of practitioners who heal people and who recovered from their problems after Diet-Therapy treatment at their clinics. Many have been generous to share their knowledge and experience for the benefit from their problems after Diet-Therapy treatment at their clinics. Many have been generous to share their knowledge and experience for the benefit of other holistic experts and patients alike. Many practitioners share their Case Studies and the healing powers of Diet-Therapy and related therapies as they heal people who benefited from our expertise.

August 2020

Complaints: For 10 years, ulcerative colitis attack once a year and lasting for 1-2 weeks. Abdominal ache, intestinal inflammation, and frequent diarrhea, which are aggravated by stress, gluten, dairy, caffeine, and egg white.  


Acupuncture: Right-side Yin Horary points in Wood-Order of LR1, HT8, SP3, LU8, and KD10. His constitution is a Lesser Yin and Greater Yin combination (aka Kapha in Ayurveda, Cold-Dry Melancholic in Unani, Soeumin in Sasang, ISFJ in Myers-Briggs, and affiliation in Need)  


Treatment process: 7 years ago, he had 10 acupuncture treatments with right-side four needle technique for Spleen tonification SP2, HT8, SP9, KD10 and Heart tonification HT7, SP3, HT3, KD10. The improvement was quick and linear with less intensity, frequency, and duration. 4 years ago, he had another intestinal episode. 3 treatments of Right-side LR1, HT8, SP3, LU8, and KD10 had again helped. 6 treatments 3 years ago and 3 treatments this year with right-side LR1, HT8, SP3, LU8, KD10 with Earth points LR3, KD3, HT7, and LU9 for his body type had helped as well.


Discussion: Digestive problems are closely related to foods. The patient was advised to reduce or avoid cold foods such as cucumber, celery, and aloe. Egg white, gluten, caffeine, and dairy are also cold. Furthermore, he was recommended to reduce dry foods such as lettuce, cabbage, cauliflower, broccoli, kale, and chard. 

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June 2020

Dietary Advice: Weight loss had to be brought about through a combined nutritional and behavioral approach. A steady and gradual weight loss diet had to be introduced. The amount of complex carbohydrates was given more than simple carbohydrates. Dietary fibre, lean meat, whole grains and pulses were introduced to compensate for the essential nutrients. Table sugar and salt were restricted. Processed foods, sweetened beverages, fried food, fatty meats, sweets, chips, cookies, potatoes etc were eliminated in the diet plan. Certain lifestyle modifications and light exercises were suggested.

Result: The patient started experiencing positive changes within the short span of three months. Not only did he lose weight in a steady manner, his increased sugar levels also started falling . He felt more energetic and as a result now he walks 5 kms everyday. By embracing a healthy lifestyle and eating wisely as per the diet plan, he is a happier n healthier person now.

 

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June 2020

Dietary Advice.     A soft, bland diet which was low in fiber, residue and fat was introduced. It was advised that he should take six to eight meals, at regular intervals and chew the food properly. His   dinner was recommended to be had at an earlier time. The fluid intake was increased to minimize the risk of dehydration and loss of salts due to diarrhea. He was put on a diet of refined cereals, finely mashed low fiber foods like potatoes, bananas, papaya and egg whites. Finely minced chicken and fish were introduced after two months. Curd, whole cereals, raw vegetables, fried food, nuts and whole pulses were restricted.

Result.       After providing the customized diet plan, in a span of eight months, the patient recovered his appetite and his weight increased to healthy proportions and started practicing required physical exercises like yoga and walks. His discomfort at night has reduced and he can sleep more peacefully at night now.

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May 2020

PERSONALIZED NUTRITION MANAGEMENT


Identified Nutrition Problems:


1. Excessive Protein Intake

    Nutrition  Intervention

        > Total Protein Requirement =  65 grams Protein

        > Consume adequate fluid Intakes: Fluid requirement= 1950 mL/day

        > Consume only 2-3 matchbox sizes  per meal or 5-6 ounces of meat/fish per day

        > Consume more vegetables such as leafy greens, cucumber, carrots among others :1-2 cups per day

2. Excessive Saturated fatty acids and Total fatty acids Intake

    Nutrition Intervention

        > Limit saturated fats intake to less than 3 teaspoons per day

        > Consume healthier sources of fats such as avocados, avocado oil, a handful of nuts, olive oil, chia and sesame seeds, fish and fish oil among others

        > Read the label of products and watch out for trans fatty acids or hydrogenated oil, or saturated fats content. Allow only not greater than 15 grams amount of unhealthy fat.

        > Modify ways of cooking into grilling, steaming, boiling or baking in food preparations to lessen fats and oils intake.

3. Undesirable Weight Status

    Nutrition Intervention

        > Ideal Body Weight = 65 kg

        > Total Energy/Caloric Requirement = 1950 Calories

        > Food portion control of food items

4. Undesirable Food Choices

    Nutrition Intervention

        > Limit sugars and sugary foods to not greater than 15 grams per day. Limit also soft drinks and refined sugars and flours.

        > Limit consumption of processed meats to less than once a week, 1 -2 servings only

        > Consume more fiber-rich foods such as fruits and vegetables 3-6 servings per day to increase the nutrient density of food intake.

Other Recommendations    
    > To have a regular physical activity in the form of exercise, play, sports or dance as the client prefers.
        

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April 2020

NUTRITION MANAGEMENT


Identified Nutrition Problem: Food and Nutrition Related Knowledge Deficit

    Nutrition Intervention:

    > The patient was given a comprehensive nutrition counseling on the prescribed diet: 1800 Calories/day, low sodium, low fat, low cholesterol, low           potassium (<2 grams Potassium), 72 grams total protein.

    >  Instructed to limit consumption of Potassium-rich foods such as fruits. Limited fruit intake to one serving per day.

    > The patient was given a meal plan, diet guides, and the food distribution are as follows:

        1. Rice exchanges - 9 servings daily

        2. Meat exchanges(preferably white meat to limit kidney toxins) - 6 servings daily of fish and white meat

        3. Fruit exchange - 1 serving daily

        4. Vegetable exchange - 4 servings daily

        5. Fat exchange - 9 servings daily 

    > Instructed to Avoid foods high in Phosphorus as this may increase kidney load

        Foods High in Phosphorus and their Phosphorus content;

        1. I  cup Milk and one serving of Dairy Products - 200-230 mg

        2. 1 pc Avocado - 100 mg

        3.  3ounce Organ meats -  350 mg

        4. 1/2 cup Nuts - 280 mg

        5. 1/2 cup Processed meats - 110-340 mg

        6. 12 ounce Cola Beverages - 60 mg

        7. Baked goods per 100grams - 430-9918 mg

        8. 1/2 cup Seafoods - 274-490 mg

    > Total Fluid Requirement: 1000 mL/day

    > Instructed to read labels of foods and food products to look for nutrient content. Look for Sodium  content of less than 400mg per serving

        Foods with High Sodium Content to Avoid:

        1. Canned goods

        2. Salted nuts

        3. Frozen meats and processed meats

        4. Instant noodles

        5. Fast Foods

        6. Pickled Products

        7. Junk foods

        8. Excess seasoning

        9. Processed Cheese

    > Encouraged to be creative and to season foods with herbs, spices, pepper, lemon, garlic, vinegar among others

    > Encouraged to have Omega 3 fatty acid supplement for its anti-inflammatory benefits.


MONITORING AND EVALUATION


The patient was monitored every 3 months. The patient followed his diet recommendation well and his weight has been maintained ever since. His blood pressure is always controlled since he was guided by his diet.

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April 2020

INDIVIDUALIZED NUTRITION MANAGEMENT


Identified Nutrition Problems:


1. Excessive Caloric Intake

    Nutrition Intervention:

    > Provided Nutrition Counseling on  a Caloric controlled diet with Total Caloric Requirement= 1900 Calories/day with an emphasis on food portion                   control and given Food distribution with Meal Plan

        Rice exchange - 9 servings daily (90% complex carbohydrates from rice, bread, pasta, whole grains)

        Meat exchange - 8 servings daily (with emphasis on lean meat and medium-fat meat)

        Vegetable exchange - 4 servings daily

        Fruit exchange - 3 servings daily

        Milk exchange -1 serving daily, preferably low-fat milk

        Fat exchange - 4 servings daily, preferably Unsaturated fatty acids from olive oil, canola oil, rapeseed oil, sunflower oil among others

    > Encouraged consumption of fiber-rich foods to help lower down blood sugar levels. Men should aim for 38 grams of fiber per day.

        Foods rich in Fiber:

        >> 1 large Pear with skin (7 grams)

        >>  1/2 medium Avocado (5 grams)

        >>  1 ounce Almonds (3.5 grams)

        >> 1/2 cup cooked Black Beans (7.5 grams)

        >>  1/2 cup Oatmeal (1.7 grams)

        >>  1/2 PC Apple (2.4 grams)

        >>  1/2 cup Horseradish (4 grams)

        >>  1/2 cup Cabbage (3 grams)

        >> 1 /2 cup Broccoli (3.1 grams)

        >> 1/2 cup Sweet Potato (3.6 grams)

    > Limit sources of sugars and sweet to less than 5 grams or less than 1 teaspoon daily

    > Total Fluid/ Water Requirement: 1900 mL or  8 glasses per day

2. Undesirable Weight Status

    Nutrition Intervention:

    > Encouraged to consume only 75-100 % of Total Caloric Requirement

    > Encouraged regular physical activity with 150 minutes per week or staggered to 20-30 minutes daily.

    > Consume foods less in calories and prefer nutrient dense foods such as vegetable salads or whole grains.

    > The client was encouraged to keep record of a Food journal.


NUTRITION MONITORING AND EVALUATION

The patient was monitored every 2 weeks and after one month his blood sugar has significantly normalized. He religiously followed his meal plan and diet guide. He has also lost 8 pounds or 3.6 kg of weight within one month.

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