We had an exercise in class this week where we did talk about modifying patients' diets. Here is an example of a bagel makeover:
Say the patient eats a bagel and cream cheese for breakfast everyday. How can we gently improve their breakfast to make it higher in protein, less allergenic, and overall nutrition? By suggesting that he or she instead eat a bagel with soft goats cheese and smoked salmon/lox on top. This substitution has made the bagel much higher in protein, calcium, is less allergenic (goats cheese is more easily digestible than cow dairy), and is actually a bit fancier than regular cream cheese.
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Note: While some NDs may protest the inclusion of a glutinous bagel, unless the patient has a known wheat allergy/sensitivity, a regular 'ol bagel is a heck of a lot better than those gluten-free ones sold frozen. Those ones are practically nutritionally void as they are often made of corn, starches, and other fillers.