Collaborative platform development in nutrition as support for cardiovascular patients’ rehabilitation

• Main Authors: Dan-Andrei Sitar-Tăut, Adela-Viviana Sitar-Tăut, Daniel Mican, Angela Cozma, Olga Hilda Orăşan, Crina Mureşan, Ramona Suharoschi, Vasile Negrean, Dorel Sampelean, Romana Vulturar, Dumitru Tudor Zdrenghea, Dana Pop, Gabriela Dogaru, Alexandra Dădârlat, Adriana Fodor
• Format: Article
• Language: English
• Published: Romanian Association of Balneology, Editura Balneara 2019-05-01
• Series: Balneo Research Journal
• Subjects: nutrition; rehabilitation; traffic light system
• Online Access: http://bioclima.ro/Balneo253.pdf

Abstract Introduction. Enrollment of patients with cardiovascular disease in rehabilitation programs may contribute to implementation of a healthy lifestyle, including by promotion of a diet adequate for each patient’s profile. In this context, the current study is aimed at creating a traffic light system model allowing to obtain the development, innovation and diversification of menus and to improve the nutritional programs for this category of patients. Material and method. Based on the data provided by USDA Food Composition Databases, the composition in terms of different nutritive principles was determined for each ingredient and for each final menu. Comparison of menus depending on each nutritive principle, as well as comparison between menus and nutrient requirements according to indications for patients attending cardiovascular rehabilitation programs was made. Results. The traffic light system was developed, using color codes, comparing daily nutrient requirements with preparations’ content. Conclusions. The major benefit of the traffic light system would reside in the fact that starting from classic menus, an intervention on these can be achieved, and healthier, more nutritionally balanced models can be created, according to healthy nutrition principles. These new menus will be calorically and nutritionally adapted for patients attending cardiovascular rehabilitation programs.