MSH|^~\&|ITS|SMH|||202002061441||ORU^R01|4163496|D|2.3|||AL|NE PID|1|FHATVIG0007144|SM00043573|SM43426|MYCTEST^LIME||19670301|F||||||||||SM004318/18|9875659728 PV1|1|O OBR|1|||||202002061439|20200206|202002061439||||||||||||FNS|CLASSHH||||S|||||| OBX|1|TX|||\H\ OBX|2|TX||| FRASER HEALTH OBX|3|TX||| Surrey Memorial Hospital OBX|4|TX||| 13750 96TH AVENUE, SURREY OBX|5|TX||| V3V 1Z2 OBX|6|TX||| OBX|7|TX||| HEART HEALTHY NUTRITION CLASS SUMMARY OBX|8|TX||| OBX|9|TX||| OBX|10|TX|||DATE:\N\ 06/02/20 OBX|11|TX|||\H\ OBX|12|TX|||DEAR DR.: \N\ADM,TEST A GENP OBX|13|TX|||\H\ OBX|14|TX|||RE: \N\MYCTEST,LIME OBX|15|TX||| OBX|16|TX||| OBX|17|TX|||\H\ OBX|18|TX|||NUTRITION HISTORY:\N\ Patient attended our Heart Healthy Class. Therefore, no individual nutrition history is available. OBX|19|TX||| OBX|20|TX|||\H\ OBX|21|TX|||CLIENT GOALS:\N\ Lower cholesterol and/or triglyceride levels. Reduce risk of cardiovascular disease. OBX|22|TX||| OBX|23|TX|||\H\ OBX|24|TX|||NUTRITION CARE PLAN:\N\ Heart healthy eating guidelines reviewed as follows: OBX|25|TX||| OBX|26|TX|||* Risk factors for heart disease OBX|27|TX|||* Lipid profile and ways to improve same through diet and exercise OBX|28|TX|||* Dietary fats with an emphasis on decreasing total fat, saturated and hydrogenated (trans) fat OBX|29|TX|||* Ways to include sources of healthy fat (monounsaturated and omega 3) in diet OBX|30|TX|||* The role of fiber in lowering cholesterol and ways to increase fibre in the diet OBX|31|TX|||* Ways to decrease intake of sodium OBX|32|TX|||* The benefits of exercise in prevention of heart disease OBX|33|TX|||* Shopping and cooking guidelines OBX|34|TX|||* Label reading OBX|35|TX|||* Healthy meals and snacks OBX|36|TX|||* Restaurant eating OBX|37|TX|||* TESTING FEB 6, 2020 OBX|38|TX||| OBX|39|TX||| OBX|40|TX||| OBX|41|TX|||Thank you for the referral, OBX|42|TX|||TESTING FEB 6, 2020 OBX|43|TX||| OBX|44|TX||| OBX|45|TX||| OBX|46|TX|||\H\ OBX|47|TX|||Elizabeth Izzard, [*g FNSSIG] OBX|48|TX|||\N\Date/Time: \ZU\06/02/20\N\ \ZU\1439