| Foods recommended for Anemic patients |
Vegetarian
- Cereals
- Milk
- Pulses
- Lettuce
- Spinach
- Beans
- Tomatoes
- Oranges
- Figs
- Prunes
- Raisins
- Apricot
- Almond, walnuts & pistachios
- Pomegranate
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Non Vegetarian
- Mutton
- Beef
- Liver
- Kidney
- Egg yolk
- Brain
- Shrimps & fish
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Anemia is a
condition in which there is a diminished oxygen carrying capacity of the
blood, as a result of reduction in the total circulating hemoglobin and
/ reduction in red cell mass. The hemoglobin level is below 12 grams in
adult non-pregnant women, and below 13 grams per 100 ml in adult
men.
Nutritional Anemia
is a world wide problem; Iron deficiency being the most common cause.
Anemic women are known to shed hair. Increasing the hemoglobin level in
an anemic patient increases work capacity and cardiac output.
Types of Anemia
- Dyshemopoietic
Where there is insufficient blood formation due to inadequate
intake, absorption, or utilization of factors essential for red cell
formation
- Hemorrhagic,
due to blood loss. The common causes are hookworm infestation,
bleeding piles and excessive menstruation. Peptic ulcers and
esophagel varices are common causes of rapid blood loss from the
gastrointestinal tract.
- Hemoiytic,
due to excessive intravascular blood destruction.
DIET MANAGEMENT
In clinical practice,
nutritional anemia is commonly associated with overall undernutrition
and a balanced diet should be given.
Now is the time to get a Healthy, Well balanced & Nutritious Diet tailored for yourself so as to counter your Anaemic
conditions. This Diet Plan shall be customised for you by renowned Indian Nutritionist Ms Shubi Husain 
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here
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Do You Know?
- Sour lemon squeezed on
food is an inexpensive and palatable form of taking vitamin C which
promotes Iron absorption
- Germination and baking
increases iron absorption.
- Prolonged warming of
meals decreases their vitamin C content, and hence iron
absorption
- Tea and coffee form
insoluble iron tannate that is not absorbed, hence it is not advisable
to drink tea or coffee immediately after meals.
- Coconut milk, if used
extensively in cooking inhibits iron absorption.
- When food is cooked in
iron utensils, some iron is added from the utensils. When aluminium or
stainless steel utensil are used, this source is lost.
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