8
Nutrition
Mediterranean Diet
The Mediterranean dietary pattern is a broad term used to
characterize various eating habits observed in Greece, Italy, and Spain.
Emphasized Considerations
• Olive oil is the primary source of fat
(up to 8 servings a day)
• Vegetables, f ruit, legumes, whole
grains, nuts, and seeds
▶ 3-9 servings of vegetables
▶ 0.5–2 servings of whole f ruit
▶ 1–9 servings of cereals, whole
grains, or legumes
• Moderate consumption of seafood,
fermented dairy products (cheese and
yogurt), poultry, nuts, seeds, and eggs
• Saturated fats are often
minimized in Mediterranean
cuisine.
• Recommended by the US
Preventive Services Task Force
for cardiovascular disease
prevention
• Generally recommended for
metabolic-associated steatotic
liver disease and cardiovascular
disease
• Traditionally includes wine, but
is not recommended.
Dietary Approaches to Stop Hypertension (DASH) Diet
The 1997 DASH diet is a pattern promoted by the US National Heart,
Lung, and Blood Institute, primarily for treating high blood pressure.
Emphasized Considerations
• Total fat: 25% to 35% of daily calories
▶ Polyunsaturated fat: Up to 10% of
total daily calories
▶ Monounsaturated fat: Up to 20%
of total daily calories
• Carbohydrate: 50% to 60% of total
calories
• Soluble f iber: At least 5 to 10 grams
per day, preferably 10 to 25 grams
a day
• Examples include f ruits, beans, oats
• Two grams per day of plant stanols
or sterols through foods or dietary
supplements
• Limit sodium
▶ 1500–2300 mg per day
• Limit total fat
▶ ~27% of total daily calories
• Limit saturated fat
▶ <6% of total daily calories
• Limit cholesterol
▶ <150 mg per day for a
2100-calorie eating plan
• Recommended by the US
Preventive Services Task Force
for cardiovascular disease
prevention
