105 Flashcards
prescribed treatment for an illness/disease using food &/or drink or both to
prevent/cure a disease
Diet Therapy
Goals of diet therapy include
To adjust the body’s ability to utilize/use one or more nutrients.
To permit maximum rest to an organ or body.
To correct a nutritional deficiency.
To bring about changes in body weight.
To achieve & maintain normal nutrition
changes as to consistency/texture of food, altering nutrient
content, including, or eliminating certain foods.
Qualitative diet changes
changes as to as to the amount of specific nutrients, its
portion size, or number of meals served.
Quantitative diet changes
change the texture & consistency of foods are
prescribed for persons with chewing or swallowing impairments.
Mechanically altered & blenderized liquid diets
prescribed for persons with malabsorptive disorders, diarrhea,
flatulence, or fat intolerance.
Restricting dietary fat
prescribed to reduce fecal output before surgery or as a post-surgical
diet.
Restricting dietary fiber
during active episodes of inflammatory bowel diseases
Reducing fiber intake
indicators for increasing fiber i
weight management,
constipation, diabetes mellitus, heart disease, and preventing diverticulosis
increase fecal weight & speed the passage of wastes through the large
intestine
Insoluble dietary fibers
prescribed to control fluid retention in hypertension, congestive
heart failure, renal & liver disease.
Restricting dietary sodium
use in cancer, AIDS, burns & to help or reverse
malnutrition, improve nutritional status or promote weight gain.
high calorie, high protein diet
Provide nutrients using the gastrointestinal tract
(GI). It includes oral diets or supplements but often refers to the use of tube feedings which
supply nutrients directly to the stomach or intestines via a thin flexible tube.
Enteral Nutrition Support/Tube feedings
Provide nutrients intravenously to
patients who do not have adequate gastrointestinal function to handle enteral feeding. It bypasses
the GI tract.
Provide nutrients intravenously to
patients who do not have adequate gastrointestinal function to handle enteral feeding. It bypasses
the GI tract.
Candidates for tube feeding/enteral formulas
People with gastrointestinal obstructions or impaired motility in the upper GI tract.
People who have no appetite for extended periods, especially if malnourished.
People with severe swallowing difficulties.
People with extremely high nutrient requirements
People in a coma.
The ability to meet nutrient needs via the peripheral veins in the arms or legs or into the
large central vein located near the heart is a lifesaving option
Parenteral Nutrition Support
Conditions that require parenteral nutrition
Severe burns & trauma.
Bone marrow transplants.
Short bowel syndrome (part of the small intestine has been removed)
Critical illness or wasting disorders.
Severe pancreatitis.
Intestinal obstructions
The diet is used for 24-48 hours administered every hour, following surgery,
acute vomiting, or diarrhea for the purpose of maintaining water balance & to relieve thirst.
Clear liquid diets
For patients too ill to chew following surgery, offered in 6 feedings
Full liquid diets
Have reduced fiber content, soft consistency & bland flavor
Soft Diet
Texture & Consistency modified diets for Upper GI Disorders in the mouth, esophagus
& stomach
foods are pureed, ground, chopped, liquified for easy chewing & swallowing.
abnormal thickened inner artery walls & lost elasticity due to accumulation of
fatty deposits (plaque).
Atherosclerosis
reduced blood flow in the coronary arteries that eventually damage the
heart tissue
Coronary Artery Disease
high blood pressure defined as greater than 140/90mmHg
Hypertension
death of heart muscle caused by sudden
reduction in coronary blood flow.
Myocardial Infarction/heart attack/cardiac arrest
Contributing factors to hypertension
Aging
Genetic
Obesity
Salt sensitivity
Alcohol
Diet
Functions of the kidneys
Excretion of end-products of protein metabolism.
(urea, uric acid, creatinine & ammonia)
Regulation of electrolyte (sodium, potassium & chloride) mineral (calcium, phosphorus &
magnesium) and trace element (selenium & zinc) content in the body.
Maintenance of fluid and acid-base balance.
Urine production
Control of blood pressure
Activation of vitamins & synthesis of hormones
kidney disorders caused by urinary protein losses(proteinuria) exceeding 3
grams per day
Nephrotic Syndrome
sudden & rapid loss of kidney function with reduced urine output &
nitrogenous waste build up in the blood.
Acute Renal Failure
gradual & irreversible deterioration of kidney
Chronic Kidney Disease
removal of fluids & waste from blood by passing the blood through a dialyzer
machine
Hemodialysis
removal of fluids & waste by using the peritoneal membrane to filter blood.
Peritoneal Dialysis
alternative to dialysis in end-stage renal disease
Renal/KIDNEY Transplants
crystals formed from concentrated urine, reduced urine volume, blocked urine flow, increased
concentration of stone-forming substances.
Stones maybe composed of calcium oxalate, uric acid, amino acid cystine, & magnesium
ammonium phosphate.
Renal Calculi / Kidney Stones
how many mg of sodium per serving in order to reduce sodium intake?
less than 140 mg
How to reduce sodium intake
Check food labels, low sodium food products must contain less than 140 mg of sodium per
serving.
Check for the word sodium in medication labels. Sodium is an ingredient in some types of
antacids & laxatives.
Recognize high salt, high sodium foods: baked products with BP and BS (sodium bicarbonate).
Processed, salted, and canned meats, fish and shellfishes are packed in brine solution.
Select fresh and unprocessed foods.
Use unsalted snack foods.
Do not use salt at the table or while cooking.
accumulation of fat in the liver tissue
Fatty liver
inflammation of the liver resulting from liver tissue damage.
Viral hepatitis
end-stage liver disease
Cirrhosis of the liver
affect digestive secretions resulting in malabsorption of dietary fat & protein
Pancreatitis
concentrates & stores the bile produced by the liver until needed for fat digestion
gallbladder
results from excessive concentration & crystallization of bile compounds
Gallstones or cholelithiasis
the bile pigment
BILIRUBIN
solution of bile salts cholesterol, proteins, phospholipids (lecithin) and bile pigments
(bilirubin).
Bile
promote gallstone formation
HIGH triglyceride levels in the blood & heart disease medications
Treatment of gallstones
gallbladder surgery & gallstone dissolution or fragmentation
Medical Nutrition Therapy for Cirrhosis of the Liver
Abstinence from alcohol is critical for preserving liver function & extending survival.
Medical nutrition therapy is customized to each patient’s needs & varies depending on the
accompanying complications.
Higher energy in patients with infection & malnutrition, lower energy in patients who need to
lose weight.
5
Adequate dietary protein to maintain nitrogen balance & prevent malnutrition & wasting.
No fat restriction unless fat malabsorption is present.
Restrict sodium if ascites is present.
Adequate mineral & vitamin intake or supplements based on need.
main goal of diabetes treatment
maintain near-normal blood glucose levels within a
desirable range
develops during childhood & adolescence (early onset). The pancreas
secretes little or no insulin, insulin therapy is necessary for survival.
Type 1 Diabetes
most prevalent form (maturity onset), often asymptomatic, is characterized
by insulin resistance (reduced sensitivity to insulin in muscles, adipose & liver cells) with relative
insulin deficiency.
Type 2 Diabetes
influenced by the food’s fiber content, preparation method &
other foods included in a meal.
glycemic effect of foods
ranking of CHO based on how quickly the CHO
food is digested & absorbed thus affect blood glucose levels after their ingestion.
Glycemic Index of carbohydrate food
has high GI value
Starchy food
low GI values
fruits & legumes
≥ 70
High GI Value
56-69;
Medium GI Value
≤ 55
Low GI Value
HIGH GI VALUE FOOD
baked potato
whole wheat
white bread
pumpkin
MEDIUM GI VALUE FOOD
brown rice
ice cream
sweet potato
LOW GI VALUE FOOD
kidney beans & legumes
apples, bananas & oranges
carrots
is a disruption in the body’s internal chemical environment because of disease
or injury such as infection or extensive tissue damage like deep wounds or multiple broken bones,
surgery & burns, thus, raises nutritional needs.
Metabolic stress
primary goals of nutrition therapy for metabolic stress
to provide a diet that preserves lean tissue content,
maintain immune defenses & promote healing.
Energy & protein needs are higher but may vary according to the severity of the injury or illness
is inadequate gas exchange between the air & blood resulting to a reduction
in the oxygen supply in the blood & an increase in carbon dioxide levels which disrupts the
breathing pattern & interfere with food intake
Respiratory stress
conditions characterized by persistent
obstruction of airflow through the lungs.
Chronic obstructive pulmonary disease (COPD)
2 types of COPD
chronic bronchitis & emphysema.
The goals of nutrition therapy for respiratory stress are
To improve food intake, maintain proper weight, preserve muscle mass, and improve exercise
endurance.
malignant growth or tumors resulting from abnormal & uncontrolled cell division
Cancers
Goals of nutrition therapy for cancer patients
To minimize loss of weight & muscle tissue,
correct nutrient deficiencies,
provide a diet that can be tolerated & enjoyed
the virus that causes acquired immune deficiency
syndrome (AIDS)
Human immunodeficiency virus (HIV)
