Patient Education

KADIVAR FAMILY MEDICINE

Online Medical Education Library

Our team of doctors and staff strive to improve the overall health of our patients by focusing on preventing, diagnosing and treating health issues. Please use our patient education library to learn more about the services we offer and the conditions we treat.

If you have questions or need to schedule an appointment, please contact us at (580) 454-7699.

A healthy diet

A healthy diet is one of the best weapons you have to fight cardiovascular disease. The food you eat (and the amount) can affect other controllable risk factors: cholesterol, blood pressure, diabetes, and overweight. Choose nutrient-rich foods — which have vitamins, minerals, fiber and other nutrients but are lower in calories — over nutrient-poor foods. A diet rich in vegetables, fruits, whole-grain and high-fiber foods, fish, lean protein and fat-free or low-fat dairy products is the key. And to maintain a healthy weight, coordinate your diet with your physical activity level so you're using up as many calories as you take in.

Adolescent's Health

Young people between the ages of 10 and 19 years – are often thought of as a healthy group. Nevertheless, many adolescents do die prematurely due to accidents, suicide, violence, pregnancy related complications and other illnesses that are either preventable or treatable. Many more suffer chronic ill-health and disability. In addition, many serious diseases in adulthood have their roots in adolescence. For example, tobacco use, sexually transmitted infections including HIV, poor eating and exercise habits, lead to illness or premature death later in life.

All health problems your adolescent child might have can be treated. The problem is letting it go undiagnosed or untreated until it develops into a very serious or more problematic situation. To prevent this from happening to your child or children please make sure that they get regular examinations and preventative upgrades by your family physician.

Food Borne Illnesses

The food supply in the United States is among the safest in the world. However, when certain disease-causing bacteria or pathogens contaminate food, they can cause foodborne illness, often called "food poisoning." The Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year. And each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Although everyone is susceptible, some people are at greater risk for developing the foodborne illness.

Know the Symptoms

Symptoms of foodborne illness usually appear 12 to 72 hours after eating contaminated food, but may occur between 30 minutes and 4 weeks later. Symptoms include:

Nausea, vomiting, diarrhea (may be bloody), and abdominal pain
Flulike symptoms such as fever, headache, and body ache

Influenza (FLU) Symptoms

Influenza is a viral infection that affects mainly the nose, throat, bronchi and, occasionally, lungs. Infection usually lasts for about a week and is characterized by sudden onset of high fever, aching muscles, headache and severe malaise, nonproductive cough, sore throat, and rhinitis.

How is it transmitted?

The virus is transmitted easily from person to person via droplets and small particles produced when infected people cough or sneeze. Influenza tends to spread rapidly in seasonal epidemics.

Recovery

Most infected people recover within one to two weeks without requiring medical treatment. However, in the very young, the elderly, and those with other serious medical conditions, the infection can lead to severe complications of the underlying condition, pneumonia, and death.

If you have any of the above symptoms please contact my office for an appointment at (580) 699-7699.

Nutrition Guide

Foods To Enjoy - Low glycemic index

Vegtables:

Artichoke, Arugula, Asparagus, Avocados, Bamboo Shoot, Beets, Bok Choy, Broccoli, Brussels Sprouts, Cabbages, Carrots, Cauliflower, Celery, Chili Pepper, Collard Greens, Eggplant, Garlic, Ginger, Green Peas, Jicama, Kale, Leeks, Mushrooms, Mustard greens, Olives, Onion, Peppers, Pickle, Radishes, Rhubarb, Romaine Lettuce, Spinach, Turnip

Legumes:

Black, Garbanzo, Great Northern, Kidney, Lima, Navy, and Pinto Beans; Lentils

Fruits:

Apple, Apricots, Blackberries, Blueberries, Cherries, Coconut, Figs, Grapes, Grapefruit, Kiwis, Lemon, Nectarines, Oranges, Passion Fruit, Peaches, Pears, Plums, Pomegranate, Raspberries, Strawberries, Tomatoes

Nuts and Seeds:

Almonds, Cashews, Chia, Flax, Hazelnuts, Peanuts, Pecans, Pine Nuts, Pistachios, Sesame Seeds, Sunflower Seeds, Walnuts

Meats:

95% Lean Ground Beef, Chicken Breast, Crab, Duck, Eye of Round, Flank Steak, Halibut, Ham, Herring, Lobster, Mackerel, Pork, Salmon, Sardines, Shrimp, Sirloin, Tender Loin, Tilapia, Tuna, Turkey Bacon, Turkey Breast, Whole Eggs, Veal

Soy Products:

Tempeh, Tofu, TVP

Cheese:

American, Cheddar, Blue, Brie, Monterey Jack, Mozzarella, Parmesan, Provolone, Swiss

Dairy:

Cottage Cheese, Milk, Plain Greek Yogurt (no added sugar), Grains: Bran, Quinoa, Wheat Germ, Wild Rice

All Herbs:

Basil, Cinnamon, Herbal Teas, Oregano, Parsley, Shallot, Vanilla etc.

Condiments:

Guacamole, Lemon Juice, Mustard, Salsa, Spices, Vinegar, Walden Farms Products

Foods To Eat In Moderation - Medium glycemic index

Vegtables:

Beets (cooked), Pumpkin, Squash, Sweet Corn, Sweet Potatoes, Water Chestnuts

Fruits:

Bananas (ripe), Mango, Melons (Honeydew, Cantaloupe, etc.) Papaya, Pineapple

Nuts and Seeds:

Chestnuts

Meats:

80% Lean Ground Beef, Chicken Thigh, Pork Ribs, T-bone steak

Grains:

Bulgur Wheat, Brown Rice, Millet, Oatmeal (steel cut or rolled oats), Barley, Couscous, Polenta, Red Rice, Rye Bread, Whole Wheat Pasta, Sushi Rice, Vermicelli Noodles (rice), Whole Grain Bread

Condiments:

Soy Sauce

Wine:

Red Wine - No more than 3 servings per week

Foods To Avoid - High glycemic index

Vegtables:

Rutabaga, Turnip (cooked), All other Potatoes

Fruits:

Dried Fruit, Watermelon

Meats:

Bologna, Breaded Fish/Chicken, Fried Meats, Pork Bacon, Sausage

Dairy:

All other yogurts, Creamers

Grains:

All other rice, Bagel, Biscuit, Cereals, Gnocchi, Granola, Instant Oatmeal, Potato Bread, White Bread, White Pasta

Processed Foods:

Beer, Cakes, Candy Bars, Commercially-baked pastries, Condiments Containing Added Sugar, Cookies, Crackers, Doughnuts, French Fries, Fruit Juices, High Fructose Corn Syrup, Hydrogenated and Partially

Hydrogenated Oils, Ice Cream, Lard, Margarine, Microwavable/Prepackaged Meals, Muffins, Packaged Snack Foods, Popcorn, Potato Chips, Rice Cakes, Soda Pop, Tapioca, White and Brown Sugar.

Condiments:

Agave, BBQ Sauce, Honey, Ketchup, Ranch Dressing.

Wine/Alcohol:

All other alcoholic beverages

Tips for Taking Your Medications

Here are a few tips on taking medications that have been prescribed for you from Dr. Kadivar.

Follow all Directions both written and oral.

When you are ready to use the medicine, maximize the benefits and minimize the risks by following the instructions printed on the drug label.

Read the label every time you fill your prescription before you leave the pharmacy. Be sure you have the right medicine and understand how to use it, and to be sure it's the right medicine, for the right patient, in the right amount, in the right way, at the right time.

Take the recommended dose exactly as prescribed--no matter how tempted you are to use more to feel better faster.

Finish all the medicine as directed--even if you start to feel better before all your medicine is completed.

Report Back to the Team.

Pay attention to how you feel and notify your health care team of any problems.

If you have doubts that the medicine is working effectively, don't stop taking it without checking with your Doctor. Some medications take longer to show a benefit, and some need to be withdrawn gradually to decrease undesirable effects. If you experience a side effect, let your health care team know immediately. An adjustment in the dosage or a change in medication may be needed.

For complete clarification and understanding about medications that have been prescribed for you please contact Dr. Kadivar at his clinic at 916 SW 38th st. Suite D in Lawton or call his office at (580) 699-7699 and

(580) 454-7699 Elgin Office.

Too Much of A Good Thing

Be careful while out in the sun!

Too much of a good thing can lead to sunburn.We all need some sun to keep vitamin D levels up to our bodily needs. But it should never be overly done to the point where we burn our skin. In the instances where you see a change in skin tone, it is likely that your skin has been damaged to the point where it is skin burn.

Remember that your skin may take a couple of hours to show signs of reddening and it might be too late to avoid the pain & misery of sunburn from too much sun! If you do notice a change in skin color or excess heat in your skin, get out of the sun immediately. Also, to avoid sunburn be sure to use a high-value sun screen in all cases and refresh the application if you are out in the sun for extended periods. It is also wise to wear as much protective clothing as you are comfortable with. Be sure to watch for signs of heat stroke or exhaustion (dizziness, headache or feeling ill), take a cool bath and drink plenty of liquids to remain hydrated. In the case of a severe sun burn, it may be cause for hospital treatment.