Overview
Welcome to the Nutrition and Dietetics Department at VSH Hospital, where we specialize in delivering personalized nutritional care to help you achieve optimal health. Our expert team of dietitians and nutritionists is committed to
offering a wide range of nutrition services, tailored to support your unique health needs. Whether you're looking to manage a chronic condition, achieve weight loss, or enhance overall wellness, we provide evidence-based dietary plans
that promote long-term health. At VSH Hospital, we prioritize patient-centered care, ensuring that every nutrition plan is customized for your lifestyle and goals. Discover how our advanced nutritional guidance can empower you to live a
healthier, more balanced life.
Our Services :
Therapeutic Diets
Weight Loss Program
Diabetic Reversal Program
Body Composition Analysis
Customized Diet Plan
Diet Counselling
Diet Consultation
PCOS/PCOD Diet Plans
Cardiac Diet Plan
Renal Diet Plan
Pre-Operative and Post-Operative Diet Plan
Health Check-Up Consultations
GI Disorders Diet Plan
Cancer Disorder Diet Plan
Neurological Disorders Diet Plan
Orthopedic Disorder Diet Plan
Prenatal and Postnatal Diet Plan
Diabetic Diet Plan
Enteral Nutrition Plan
Normal Diet
Benefits
A healthy Normal diet is essential for good health and nutrition. It protects you against many chronic noncommunicable diseases, such as heart disease, diabetes and cancer. Eating a variety of foods and consuming less
salt, sugars and saturated and industrially-produced trans-fats, are essential for healthy diet.
Calories : 1800 Kcal
Macronutrients
Protein: 60g (Men), 50g (Women)
Fat: 25g
Carbohydrate: 300g
Fiber: 20g
Meal Plan
6:00 AM: Beverage (No Sugar)
8:00 AM: Controlled Breakfast (Idli/Dosa/Upma with Chutney/Sambar)
10:00 AM: Snack (Buttermilk, Protein Supplement, Low GI Fruits)
12:00 PM: Light Refreshment (Soup, Salad)
1:00 PM: Main Meal (Whole Grains, Proteins, Low GI Veggies)
3:30 PM: Beverage + Snack
5:30 PM: Light Meal (Egg Whites, Soups, Veggies)
7:30 PM: Controlled Dinner (Low GI Options)
9:30 PM: Milk (No Sugar)
Restrictions
Limit foods that are high in energy and low in nutrients such as cakes, sweet biscuits and soft drinks. Choose foods that are naturally high in fibre to encourage bowel health. Limit the use of table salt, especially
during cooking. Choose from a wide variety of foods and drink adequate fluids.
Renal Diet
Benefits
Making healthy food choices is important if you have kidney diseases. Good nutrition can help to provide energy to do daily tasks, prevent infection, avoid muscle mass loss, help maintain healthy weight and slow down the
progression of kidney diseases.
Leaching process: wash, peel and cut vegetables into small pieces, soak in water for 1 hour. Discard water, add large volume of fresh water and cook the vegetables. Discard the water from it.
Calories : 1800 Kcal
Macronutrients
Protein: 40g (Non-Dialysis), 70g (Dialysis)
Fat: 20g
Carbohydrate: 180g
Fiber: 18g
Meal Plan
6:00 AM: Beverage (Black Coffee/Juice – Fluid as advised)
8:00 AM: Breakfast with leached veggies (Idli, Rava Upma, Dosa)
10:00 AM: Low Potassium Fruits/Protein Supplement
12:00 PM: Light Refreshment (Soup, Cucumber)
1:00 PM: Main Meal (Rice, Leached Veggies, Chapati)
3:30 PM: Beverage
5:30 PM: Light Meal (Soup, Veggies, Sandwich)
7:30 PM: Controlled Dinner (Leached Veg Options)
9:30 PM: Protein Supplement
Restrictions
A renal diet is one that is low in sodium, phosphorous, and protein. A renal diet also emphasizes the importance of consuming high-quality protein and usually limiting fluids. Some patients may also need to limit
potassium and calcium.
Low Fat Diet
Benefits
A diet low in fat may assist with weight loss due to fewer total calories consumed, Help reduce the risk of obesity and heart disease by lower cholesterol levelse, Another benefit is fiber. Eating a high fiber diet can
help you maintain your health. Fiber-rich foods are naturally low in fat and contain cancer-fighting and heart healthy properties.
Calories : 1800 Kcal
Macronutrients
Protein: 60g
Fat: 20g
Carbohydrate: 180-250g
Fiber: 20g
Meal Plan
6:00 AM: Beverage
8:00 AM: Breakfast (Idli, Dosa, Low-Fat Rice Preparations)
10:00 AM: Snack (Fruits, Juices)
12:00 PM: Light Refreshment (Soup, Boiled Egg Whites)
1:00 PM: Main Meal (Balanced Plate with Rice, Protein)
3:30 PM: Beverage + Snack
5:30 PM: Light Meal (Sandwich, Salad)
7:30 PM: Dinner (Low Fat Options)
9:30 PM: Milk
Restrictions
A low-fat diet has often been used as a form of treatment to help minimize the occurrence of health conditions, such as obesity and heart disease. Eating a diet containing fat helps to provide satiety or a feeling of
being full, so limiting fat intake to an extreme may be counterproductive.
Continental Diet
Benefits
The Mediterranean Diet has many benefits, including: Lowering your risk of cardiovascular disease, including a heart attack or stroke. Supporting a body weight that's healthy for you. Supporting healthy blood sugar
levels, blood pressure and cholesterol.
Calories : Varies
Meal Plan
6:00 AM: Beverage + Biscuits
8:00 AM: Breakfast (Eggs, Toast, Sandwich, Potatoes)
10:00 AM: Snack (Fruits, Juices)
12:00 PM: Light Refreshment (Soup, Salad)
1:00 PM: Main Meal (Fried Rice, Pasta, Noodles)
3:30 PM: Beverage + Snack
5:30 PM: Light Meal (Soup, Fruits)
7:30 PM: Dinner (Pasta, Rice, Eggs)
9:30 PM: Milk/Fruit Bowl
Recipes (Salads) :
1. Japanese Cucumber Salad
Ingredients :
2 medium cucumber
1/4 cup vinegar
1/4 cup vinegar
2 tsp sesame seeds toasted
Methods:
Peel cucumber in alternating guen strips, slice the cucumber in cut lengthwise, seeded and sliced into thin half moons.
Place on double layered paper towels and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a bowl, stirring to dissolve and add cucumber and sesame seeds, toes well to combine and serve immediately.
Nutrients:
Energy= 46 Kcal
Protein= 1g
Fat= 2g
CHO= 4g
2. Cucumber & Tomato Salad
Ingredients :
3 cups diced unpeeled small cucumbers
1 1/2 cup assorted cherry tomatoes
1/4 cup finely chopped white onion
3 tsp 3 tsp chopped fine mint
2 tsp minced lemon or 1 tsp lemon zest
1/4 tsp salt
2 tsp olive oil
Freshly ground pepper to taste
Methods:
Combine cucumber, tomatoes, onion, parcley, mint, lemon zest, lemon juice and salt in a medium bowl
Let it stand for atleast 10 mins
Add oil and toes to coat, garnish with pepper.
Nutrients:
Energy= 91 Kcal
Protein= 1g
Fat= 7g
CHO= 6g
3. Pineapple & Avocado Salad
Ingredients :
1/4 cup thinly chopped red onion, separated into rings
Ice water
2 firm riper avocado
1 pineapple
2 tsp olive oil
1 tsp fresh lime juice
1/2 tsp salt
Methods:
Soak onion in a small bowl of ice water for 15 mins to mellow the bite.
Halve avocado and cut each half into slices.
Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
Whisk oil and lime juice in a small juice. Drain the onion and pat dry.
Arrange half the avocado, pineapple and onion on a serving plate, sprinkle salt drizzle with half the dressing, repeat the layers.
Garnish with pepper if desired.
Nutrients:
Energy= 186 Kcal
Protein= 2g
Fat= 13g
CHO= 20g
4. Pasta with Black Beans & Avocado Salad
Ingredients :
1/2 Avocado
1/4 mayonnaise
2tsp lime juice
1 small clove garlic
1/2 tsp salt
1/4 tsp cumin
Pasta :
3 cups whole wheat pasta
1 cup cherry tomato
1/2 cup black beans
1/2 cup corn
1/4 dried red onion
1/4 cup cilantro
Methods:
Dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food pressure (food until smooth).
Cook pasta, drain, wash with cold water, then drain, stir in tomato, beans, corn, onion and cilantro, add the dressing and toes to coat.
Nutrients:
Energy= 290 Kcal
Protein= 8g
Fat= 13g
CHO= 37g
5. Rainbow Salad with Basil & Mozzarella
Ingredients :
Carrots
Bell peppers
Red cabbage
Cherry tomatoes
Basil leaves
Mozzarella cheese
Methods:
1/4 cup white vineger
1/4 cup extra vergin olive oil
1/2 tsp salt
1/4 tsp ground pepper
2 carrots diced
1 1/2 red cabbage
1 cup cherry tomatoes
1 cup mozerella cheese
2 scallions sliced (spring onion)
Whisk vinegar, salt and pepper in bowl, add all veggies, mozzarella
Bail and scallion toss to coat.
Nutrients:
Energy= 140 Kcal
Protein= 5g
Fat= 10g
CHO= 8g
6. Quinoa, Avocado & Chickpea Salad
Ingredients :
2/3 cup water
1/3 cup quinoa
1/4 tsp salt
1 clove garlic, crushed and peel
2 tsp grated lemon zest
3 tsp lemon juice
3 tsp olive oil
1 cup cooled chickpea
1 medium carrot shredded (1/2 cup)
1/2 avocado, diced
Methods:
Bring water to boil in a small saucepan. Stir the quinoa.
Add salt, garlic, mash the garlic with the side of a spoon until a pall forms. In a medium bowl, whisk in lemon zest, lemon juice oil and pepper.
Transfer 3 tsp of the dressing in a small bowl and set aside.
Add chickpea, carrots, avocado to the bowl with the remaining dressing Gently toss to combine.
Set for 5 min to allow flavour to blend, add quinoa and gently toss to coat.
Nutrients:
Energy= 501 Kcal
Protein= 12g
Fat= 32g
CHO= 47g
7. Black Beans & Pineapple Salad Bowl
Ingredients :
Small onion
Lime juice
Avocado (cut into chunks)
Bell pepper
Coriander, chopped
Red chilies (desired)
Black beans/Chana
Pineapple (1 cup)
Olive oil
Methods:
Put onion in a bowl and pour over the lime juice.
Add avocado and toss to coat in the lime juice.
Add bell pepper, coriander, and chilies.
Toss in the beans and divide between two bowls.
Scatter over the pineapple and drizzle with a little olive oil before serving.
Nutrients:
Energy= 347 Kcal
Protein= 12g
Fat= 16g
CHO= 32g
8. Green Avocado Salad
Ingredients :
Chicken breast
Celery
Lettuce
Radish
Green apples
Cucumber
Avocado
Yogurt
Vinegar (salad)
Garlic cloves
Lemon
Methods:
Cook the chicken breast until it is tender, set aside to rest for 10 minutes, then slice.
Chop the avocado, yogurt, spring onions, vinegar, olive oil, finely chopped garlic, and 1 tsp of lemon juice into a blender until it is finely mixed.
Add cold water 1 tbsp at a time until the dressing has a drizzling consistency.
Stir the dressing together with the chicken slices, toss the chopped lettuce, radish, apple, and cucumber together, and arrange on a serving platter.
Nutrients:
Energy = 417 Kcal
Protein = 42g
Fat = 23g
CHO = 8g
9. Mediterranean Quinoa
Ingredients :
Quinoa (1/4 cup)
Veg broth (1/2 cup)
Butter (1/2 tsp)
Salt
Garlic powder
Parsley chopped (1/2 cup)
Tomatoes diced (1/2)
Red onion (1/2 cup)
Large English cucumber (1/2 cup)
Olives sliced
Lemon juice and zest
Olive oil
Salt
Pepper
Methods:
Add quinoa to a saucepan along with butter, salt, and veg broth.
Bring to a boil, then cover and let it cook for 20 minutes.
Add the rest of the ingredients to a large bowl and toss in the quinoa.
Add salt and pepper, and serve immediately.
Nutrients:
Energy = 177 Kcal
Protein = 4g
Fat = 10g
CHO = 21g
Recipes (Juices) :
1. ABC Juice
Ingredients :
Apple
Beetroot
Carrot
Methods:
Blend all ingredients in a juicer.
Add ice cubes if desired.
Strain and serve immediately.
Nutrients:
Calorie = 303 kcal
Protein = 5g
Fat = 2g
CHO = 67g
Fiber = 6g
2. Minty Cool
Ingredients :
Cucumber
Mint
Lime
Ginger
Methods:
Blend all ingredients in a juicer.
Add ice cubes if desired.
Strain and serve immediately.
Nutrients:
Calorie = 83 kcal
Protein = 4g
Fat = 1g
CHO = 13g
Fiber = 6g
3. Carrot Orange Juice
Ingredients :
Carrots
Oranges
Methods:
Juice the carrots, then the oranges, stir in chia seeds if desired.
Let it soak for 5 minutes, serve immediately adding ice if desired.
Nutrients:
Calorie = 247 kcal
Protein = 6g
Fat = 3g
CHO = 56g
Fiber = 7g
4. Super Green Juice
Ingredients :
Lemon
Apple
Lettuce
Greens
Methods:
Add lemon, apple, lettuce, cucumber, and greens (all separately juiced).
Stir in the chia seeds (if desired) and soak for 5 minutes.
Nutrients:
Calorie = 187 kcal
Protein = 5g
Fat = 3g
CHO = 43g
Fiber = 6g
5. Kiwi Watermelon Lime Juice
Ingredients :
Kiwi
Watermelon
Lemon juice
Methods:
Juice the kiwi, watermelon, and lime separately.
Add in chia seeds if desired and soak for 5 minutes, then serve immediately.
Nutrients:
Calorie = 240 kcal
Protein = 6g
Fat = 5g
CHO = 54g
Fiber = 13g
6. Carrot Pineapple Juice (with Ginger)
Ingredients :
Carrot (3)
Pineapple (1/2)
Ginger (peeled)
Methods:
Juice the carrots, pineapple, and peeled ginger together.
Serve immediately, add ice if desired.
Nutrients:
Calorie = 169 kcal
Protein = 4g
Fat = 1g
CHO = 40g
Fiber = 11g
7. Lemon Ginger Turmeric Wellness Shots
Ingredients :
Fresh turmeric
Ginger
Black pepper
Oil (to improve turmeric absorption)
Orange
Lemon
Methods:
Juice the orange, lemon, turmeric, and ginger. Add a little water for blending.
Add 2-3 crushed black pepper and olive oil.
Strain and serve immediately.
Nutrients:
Calorie = 113 kcal
Protein = 3g
Fat = 1g
CHO = 27.7g
Fiber = 3g
8. Vitamin Boost Detox Juice
Ingredients :
Carrot (1)
Orange (1)
Apple (1)
Baby spinach (6 small leaves)
Lemon (1/2)
Ginger (small)
Methods:
Add all ingredients to a juicer and blend.
Add 2 cups of chilled water and blend until smooth, then strain.
Nutrients:
Calorie = 116 kcal
Protein = 3g
Fat = 1g
CHO = 27g
Fiber = 7g
9. Pineapple Smoothie
Ingredients :
Pineapple (1 bowl, chopped)
Coconut milk (1 cup)
Cinnamon powder (small pinch)
Sugar (if desired)
Methods:
In a jar, add pineapple and coconut milk.
Blend little by little, strain, and then add remaining coconut milk.
Mix with cinnamon powder and serve.
Nutrients:
Calorie = 231 kcal
Protein = 2g
Fat = 10g
CHO = 10g
Fiber = 2g
10. Oats Smoothie (Oatmeal Smoothie)
Ingredients :
Fruits (all desired)
Milk (1/2 cup)
Cooking oats (1/4 cup)
Sugar/ jaggery or honey
Methods:
Peel and chop all fruits (mango, banana, sapota, apple, figs, etc.).
Add the fruits to a juice blender, along with milk and cooking oats.
Add sugar, jaggery, or honey to taste.
Blend until smooth.
If desired, add some ice cubes while blending.
Serve immediately.
Nutrients:
Calorie = 260 kcal
Protein = 5g
Fat = 3g
CHO = 57g
Fiber = 4g
