@NutritionistKD For those who want to be screened before or during holidays or after holidays, Nova Dietetics and wellness clinic is your number one plug
@NutritionistKD Since we are two days to the end of the salt awareness campaign, it's time to apply the knowledge we have learned all the way from day 1 to date , no added salt or unnecessary spices use substitutes, lime, vinegar
The campaign is still on going an surprise surprise, Day 13 is relating to a common myth my clients have “ Granola is okay to eat when I have hypertension”. Want to learn more stay tuned.
#saltawerness#Novadietetics#mindfuleating
@SDoligo@NutritionistKD Sodium ( salt) excess of it causes water retention, increased blood volume and leakage of fluid into tissues while for sugar especially in diabetes autonomic neuropathy can also cause fluid leaks into tissues hence feet and ankles swell
@BugisuTimes@NutritionistKD There is really no difference between raw and cooked salt, it’s all salt and in higher quantities pose health problems. For pregnant women’s cravings, do not abruptly stop the cravings, encourage a small pinch not repeated sprinkling or use substitutes like lemon or chilli
Let’s tune in today to learn more about the hidden sources of sodium and how do you eat what you love without compromising your health with too much unnecessary salt…
#saltawerness#NCD#NovaDieteticsandwellnessclinic
Still on our 20 days campaign of salt awareness. Today’s post leans towards your intake. Don’t stop drastically do it gradually and be consistent ant intentional about it.
#saltawareness#Novadietetics
@NutritionistKD We also need to educate the chefs at different work places on the need to adopt natural herbs than processed spices, they need to know that tomatoes, onions, peppers, carrots can make the food flavorful way much better than all these processed spices with added sodium in them
@Byanyimafred@NutritionistKD WHO Provides evidence-based targets like the recommended daily salt intake (≤5g/day), identifies high-sodium risk foods, and outlines population-level interventions. These targets guide Uganda’s policies, national dietary guidelines, and facility-level health education materials
@NutritionistKD In our healthy facilities, the right triage should be conducted all the way from private clinics to regional hospitals, by conducting the right screening, we are able to point out red flags especially before its already too late.
@NutritionistKD Apologies, i think I'm having network issues, but to explore on salty foods , there some foods that don't taste salty actually and yet have sodium in them like bread, breakfast cereals. And foods eaten frequently add up to high sodium intake, even if a single serving isn't high
@rogers_mugoya@NutritionistKD Integrating nutrition counselling into ANC visits, community outreaches, and VHT activities can help catch red flags early. Training frontline workers on basic nutrition screening tools like MUAC and food-based risk assessment also bridges gaps.