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The present study on "Standardisation of reversal diets for cardiac patients"
was undertaken with an objective to standardise reversal diets which suited Kerala
conditions, and to assess its impact on the blood lipid profile of selected cardiac
patients through diet counselling. Based on the principles of reversal diet and
traditional recipes of Kerala, modified diets low in fat, high in fibre, moderate salt and
sugar, without any stimulants and fleshy foods were planned.
A seven day's menu was formulated by modifying the normal diets of Kerala to
meet the needs of cardiac patients with reference to nutritional requirement and
variety. Three types of menu (1000 Kcal., 1250 Kcal. and 1500 Kcal.) were planned
on the basis of total calorie requirement. Each recipe selected under the seven day's
menu was worked out with respect to the quantity of raw ingredients, salt and fat added
and the major cooking method adopted.
A ready-reckoner was formulated which explained in detail the quantity of raw
ingredients, method of cooking as well as the cooked volume of the product. The
nutritive value of the planned diet was computed with the aid of food composition
table.


Inorder to conduct a general counselling, a data-base survey was carried out at
Medical College Hospital- Thiruvananthapuram, Al-Arif Hospital - Ambalathara and
P.R.S. Hospital - Killippalam. Details regarding the socio-economic, dietary, blood
lipid profile and lifestyle pattern were collected from 150 patients and they were given
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general counselling.
The awareness about dietary modifications of cardiac disease as well as the rate
of adoption were measured using suitably structured schedule. From among the 150
respondents, 30 subjects were selected who satisfied the inclusion criteria such as
willingness to participate, higher adoption rate, uniform medication and severity of the
disease. They were subjected to intensive diet counselling.
Intensive diet counselling was conducted for the patients along with their
spouses. Diets chart and booklet on 'Diet and Heart Disease' were distributed to them
along with the Ready Reckoner. The respondents were advised to follow the modified
diet for a period of three months. The initial and final blood lipid profile (TC, TG,
HDL, LDL and VLDL) of these respondents were estimated using standard
techniques.
Results indicated that there was significant difference between the initial and
final blood lipid values along with gain in knowledge and increased rate of adoption.
This reveals the positive impact of reversal diet in the effective management of
cardiac diseases.