class7 mod diet menu

Question 1

types of mod?

Answer 1

diet texture/consistency, nutr. content, interval/frequency, disease states

Question 2

texture mod for:

Answer 2

oral surgery, oral motor prob, impaired swallow, mouth sores, ill fitting dentures, poor dentition

Question 3

goals for nutr mngmt?

Answer 3

prevent aspiration, provide adequate nutr, consider family wishes

Question 4

dietitian role in nutr. mngmt?

Answer 4

risk screening, education, menu review, nutrition review

Question 5

stages of texture mod diet?

Answer 5

1) pureed 2) minced 3) dental soft 4) regular

Question 6

soft diet used for ?

Answer 6

patients with chewing probs related to dysphagia, mouth sores, poor dentition

Question 7

what is soft diet?

Answer 7

soft form, requires more chewing ability, easy-to-cut meats, fruits, veg; exclude hard, crunchy, sticky, dry

Question 8

minced diet used for?

Answer 8

dysphagia, severe mouth sores, dentition probs–offered as progression from pureed

Question 9

what is minced diet?

Answer 9

particle size allow passage through 6mm mesh screen, prepped achieve moist/cohesive, no water separation, fork-mashable, ground/minced, exclude dry fooods

Question 10

for minced, avoid:

Answer 10

cheese slices/cubes, peanut butter, sandwiches, rice, potato skins, cooked corn/peas/broccoli/cabbage/brussels/asparagus

Question 11

pureed used for?

Answer 11

dysphagia, severe oral motor prob (jaw surgery, fracture)

Question 12

what is pureed?

Answer 12

NO visible particles (<1mm), one homogenous colour, no water separate, line spread test <3cm, no chewing, cohesive pudding-like

Question 13

pureed not allowed?

Answer 13

sticky, coarse textures

Question 14

pureed should pass through screen ___ mesh

Answer 14

2mm

Question 15

pureed, avoid?

Answer 15

oatmeal, nonpureed fried/scrambled/hardcooked eggs

Question 16

modified bread includes moistened bread that can form ___ in mouth

Answer 16

bolus

Question 17

what is mixed consistency?

Answer 17

foods made of two separate textures (fluid and solid)

Question 18

why thickened fluids?

Answer 18

1) slow progress of food down throat (greater control) 2) keeps fluids from flowing down trachea instead of esophagus (pneumonia)

Question 19

gen recommendations for thickened fluids:

Answer 19

no items that will melt, not thickened milk, not mixed texture if dysphagia, fruit must be drained

Question 20

lvls of consistency>

Answer 20

pudding thick, honey thick, nectar thick

Question 21

why pudding thick not recommended usuallly?

Answer 21

increased risk dehydration

Question 22

why clear liquid diet?

Answer 22

easier to digest, gives enough nutrition for 3-4 days

Question 23

why full fluid diet?

Answer 23

used short term as step between clear fluid and normal diet –used after surgery or difficulty chew/swallow solid

Question 24

starch based challenges:

Answer 24

appearance change (cloudy), impart starchy taste, form lumps when mixing, complicated mixing instructions

Question 25

full fluid allowed foods:

Answer 25

milk, cream of wheat, strained fruit/veg juice, pureed soups, puddings, ice cream, nutr supplements like boost, sugar/hard candies