By Maria Karalis, RD, LD, CSR Italian food is typically rich in carbohydrates featuring pasta, risotto (rice dish) and polenta (cornmeal dish). Italian dishes feature smaller meat portions and cheese is used to flavor many entrees. Your best choices are plain pastas, chicken or fish topped with vegetable sauces (such as primavera), white wine sauce or lemon butter sauce (picata). Here are some other tips: Enjoy the crusty Italian bread. For less fat, go easy on the butter or olive oil for dripping. Note that garlic or parmesan breads are higher in sodium. Limit the "antipasto." A typical antipasto dish will include cheese, olives, smoked meats and marinated vegetables with fish - all high in sodium. Try a fresh garden salad or "insalata" with herbed vinegar and olive oil dressing on the side. This is a nutritious food choice containing a variety of raw vegetables and mixed greens. Try a "primavera" dish that is prepared with fresh vegetables and herbs served with a creamy sauce. Limit "marinara" dishes that typically contain tomato-based sauces. Try ravioli filled with vegetables or meat instead of cheese. Request a white sauce on the side instead of a tomato-based sauce. For dessert, order the spumoni or Italian ice and remember to count it as a fluid.
Maria Karalis is a Registered Dietitian and Staff Developer in Staff Development with Fresenius Medical Care. She is a Board Certified Specialist in Renal Nutrition (CSR) and has been working in the renal industry for over 11 years. General tips in this article created by FMC (formerly Everest Healthcare) Dietitians: Beth McQuiston, MS, RD, LD, Teila Lichtman, RD, CSR, LD, Terrie Rydzon, RD, CSR, LD, Pat Cooper, RD, CSR, LD and Fay Moore, RD, CSR, LD. The information contained herein is intended for educational purposes only. It is not intended and should not be construed as the delivery of medical care. Persons requiring diagnosis or treatment, or those with specific questions, are urged to contact their local healthcare provider for appropriate care. This article originally appeared in the September 2002 issue of aakpRENALIFE, Vol. 18, No. 2.
Back
|
