diet therapy

Question 1

refers to the total food and drink consumed by an individual,

• encompassing the quantity, quality, and variety of nutrients needed to maintain health, provide energy, and support bodily functions.

It reflects a person’s eating habits, cultural preferences, and nutritional requirements, whether for general health or specific therapeutic purposes.

Answer 1

Diet

Question 2

• System of food intake
• Usual foods and drinks regularly consumed
• Food prescribed, regulated, or restricted in kind and amount for therapeutic or other purposes

Answer 2

DIET

Question 3

-Treatment of physical, mental, or behavioral problems that is meant to cure or rehabilitate somebody

Answer 3

therapy

Question 4

The modification of the normal diet of the sick individual for the therapeutic purposes, the ultimate aim of which is to meet the physiological needs of the individual.

Answer 4

Diet therapy

Question 5

• A general program of meal plans that can help with health or nutritional recovery.
• can help with a range of diseases, including obesity, constipation, diarrhea, and osteoporosis

Answer 5

Diet therapy

Question 6

Diet therapy

Answer 6

• to maintain good nutritional status
•correct deficiencies that may have occurred
•afford rest to the whole body or to certain organs that may be affected by the disease
•bring about changes to the body weight whenever necessary

Question 7

PRINCIPLES UNDERLYING
NUTRITIONAL THERAPY AND THEIR
APPLICATIONS TO DISEASE
CONDITIONS

Answer 7

1.nutritional care
2.diet therapy
3.clinical nutrition
4.diet
5.dietary allowance
6.dietary requirement/minimum requirement
7.diet presciption
8.diet history
9.nutritional history
10.dietary evaluation
11.routine hospital diet
12.regular or full diet

Question 8

The science and art of human nutrition helping people select and obtain food for the primary purpose of nourishing their bodies in health and disease throughout the lifecycle.

Answer 8

nutritional care

Question 9

The modification of the normal diet of the sick individual for the therapeutic purposes, the ultimate aim of which is to meet the physiological needs of the individual.

Answer 9

diet therapy

Question 10

The branch of health service having to do with the diagnosis, treatment, and prevention of human disease caused by deficiency, excess of metabolic imbalance of dietary nutrients.

Answer 10

clinical nutrition

Question 11

usual food and drink consumed regularly by individual

Answer 11

diet

Question 12

The broad level of intake recommended for all people, which provide a margin of safety above the minimum requirement.

Answer 12

dietary allowance

Question 13

The minimum amount of specific nutrient that will prevent symptoms and clinical signs of nutrient deficiency.

Answer 13

dietary requirement/minimum requirement

Question 14

Indicates the daily caloric requirements and the amounts needed of protein, fat, carbohydrates, minerals, vitamins, water on non-nutrient substances.

Answer 14

diet prescription

Question 15

A record of day-to-day food intake of an individual, may be taken using a 24-hour food recall.

Answer 15

diet history

Question 16

A record of events related to the act of nourishing the body, includes dietary history, socio-economic and other relevant data.

Answer 16

nutritional history

Question 17

Includes dietary history, current food intake, past and present dietary habits, used in assessing the adequacy of an individual’s food intake both QUANTITATIVELY AND QUALITATIVELY

Answer 17

dietary evaluation

Question 18

Refer to the regular, soft and liquid diets commonly used in the hospital; differ in COMPOSITION and CONSISTENCY

Answer 18

ROUTINE HOSPITAL DIETS

Question 19

Consists of all foods eaten by a person to meet essentials of an adequate diet, recommended for patients not requiring therapeutic modifications.

Answer 19

regular or full diet

Question 20

is the process of determining the specific type, amount, and timing of nutrient intake tailored to an individual’s health status, medical condition, and therapeutic goals.

Answer 20

nutrient prescription

Question 21

Nutrient prescription
• It is a key component of medical nutrition therapy, aimed at:

Answer 21

meeting nutritional needs,
- managing diseases,
- promoting recovery, and
-maintaining optimal health.

Question 22

levels of nutrient prescription

Answer 22

1. Restricted - limited to prescribed amounts
2. High - amounts prescribed of specific nutrient is increased
3. Low - amounts provided of a specific nutrient is decreases
4. Controlled - implies controlled regulation or adjustment

Question 23

is a balanced diet that includes a variety of foods for people who can eat normally. A healthy, balanced diet typically includes:

Answer 23

general diet

Question 24

Normal diet planned to provide the recommended daily allowances for essential nutrients
• Designed to meet the caloric needs of a bedridden patient whose condition does not require any dietary modification

Answer 24

general diet

Question 25

A diet that consists of cooked foods that are pureed, blended, or ground into a thick paste

Answer 25

pureed

Question 26

A diet that offers a variety of food products that are easier to eat than harder foods

Answer 26

soft

Question 27

A diet that consists of fluids that are completely free of particles, such as water, broth, and pulp-free apple juice

Answer 27

clear liquid

Question 28

These modifications are used to treat or manage health conditions, such as increasing protein intake for wound healing or reducing fat intake for heart disease. • The composition changes to address the individual's medical requirements.

Answer 28

diets modified in composition

Question 29

anorexia

Answer 29

Small frequent feedings Consider patient's food preferences Choose calorie = dense foods and beverages Drinks liquid half an hour before eating instead with meals • Serve food attractively • When taste and smell perceptions are altered, bland foods rather than highly flavored foods are better tolerated • Encourage dining with friends or family in pleasant surroundings • Consult with attending physician regarding the use of appetite stimulant drugs

Question 30

nausea and vomiting

Answer 30

Clear liquids, salty foods and fruits like watermelon are occasionally tolerated Too sweet and greasy foods may initiate or increase discomfort Strong odors, particularly that of cooking, are sometimes objectionable Drinking or eating rapidly or sudden movement may initiate vomiting

Question 31

• In the absence of oral or esophageal lesions, give flavorful (e.g. spicy) foods • Serve attractively prepared foods

Answer 31

hypogeusia or diminished taste preception

Question 32

serve bland food serve cold food with minimal odor

Answer 32

hypergeusia or heightened taste preception

Question 33

• If there is aversion to several of the most popular protein foods, look for alternatives that are more palatable and also good sources of protein such as milk, ice cream, bland cheese, cottage cheese, and peanut butter • Small frequent feeding • Take high protein diet supplement

Answer 33

dysgeusia or taste blindness

Question 34

chewing and swallowing difficulty

Answer 34

• Adjust to patients tolerance • Give thick consistency fluids or semi - solid foods • Avoid sticky foods • Consider tube feeding

Question 35

xerostomia or dry mouth

Answer 35

• Soft bland foods, specially cool or cold foods with high fluid content • Take solid foods with gravies, sauces, melted butter, broth, and mayonnaise, yogurt or salad dressing • Drunk bread and other baked foods in milk, tea, or coffee for easy swallowing

Question 36

thick viscous saliva

Answer 36

• Give clear liquids like tea, popsicles, slushes • Saline rinses before eating may help Esophagitis • Avoid alcohol, caffeine, spicy and salty foods • Give cold clear liquids or semi solid foods initially

Question 37

oral and esophageal pain due to lesions

Answer 37

• Avoid highly seasoned acidic, extremely hot or cold foods that causes irritation • Avoid hard dry, crisp, or rough textured foods • Give soft diet that requires minimum chewing • Soak dry foods in liquids such as gravy, sauces, coffee, tea or milk Thin liquids may be omitted • Avoid foods that are stick to the palate such as peanut butter and white bread, slippery foods like bologna, macaroni, gelatin and okra • Use straw for drinking liquids to avoid irritating lesions or causing soreness

Question 38

bloating

Answer 38

• Eat small frequent meals • Avoid fatty greasy foods gas forming vegetables like broccoli, cabbage, cauliflower, corn, cucumber, beans, green peppers, sauerkraut and turnips; carbonated beverages chewing gum and milk • Emphasize sweet or starchy foods and low protein foods • Stand or walk around after meals

Question 39

steatorrhea (fatty stools)

Answer 39

give lactose free low fat diet (yogurt and cheese in small amount)

Question 40

ulcerative lesions

Answer 40

give low roughage (fiber)diet

Question 41

fat malabsorption

Answer 41

omit fay in diet coconut oil is usually tolerated

Question 42

for vitamin and mineral malabsorption

Answer 42

give supplements

Question 43

lactose intolerance

Answer 43

• Omit regular milk, soybean milk, or low lactose formulas may be used for children and adults requiring a high protein diet

Question 44

• These include impairment of motor function, dementia, confusion and neuropathy.

Answer 44

neurologic complications

Question 45

neurologic complications strategies

Answer 45

• Simplify meal tray; use special utensils available • Modify consistency if there is difficulty in swallowing • In advanced cases of neurologic involvement, the patient may need feeding assistance or consider tube feeding

Question 46

diabetes mellitus modification

Answer 46

Reduced carbohydrate intake controlled glycemic index foods increased fiber.

Question 47

diabetes mellitus purpose

Answer 47

to manage blood glucose level improve insulin sensitivity

Question 48

hypertension modification

Answer 48

low sodium intake increase potassium,calcium and magnesium

Question 49

hypertension purpose

Answer 49

to reduce blood pressure prevent cardiovascular complication

Question 50

cardiovascular disease modification

Answer 50

low saturated fat high fiber increased omega 3 fatty acids low cholesterol

Question 51

cardiovascular disease purpose

Answer 51

to manage cholesterol levels abs reduce heart disease risk

Question 52

chronic kidney disease modification

Answer 52

reduced protein,phosphorus,potassium and sodium intake

Question 53

ckd purpose

Answer 53

to reduce kidney workload and prevent electrolyte imbalances

Question 54

factors in the study of diet therapy

Answer 54

1. Underlying disease conditions which require a change in diet. 2. Duration of disease 3. Factors in the dietary which must be altered to overcome disease conditions 4. Patient's tolerance of food by mouth

Question 55

diet therapy

Answer 55

general diet diets modified in consistency diets modified in composition

Question 56

Normal diet planned to provide the recommended daily allowances for essential nutrients • Designed to meet the caloric needs of a bedridden patient whose condition does not require any dietary modification

Answer 56

general diet

Question 57

Diet of an individual that was modified by content • Example: Calories, CHO, PRO, Fat, or specific nutrient These modifications are used to treat or manage health conditions, such as increasing protein intake for wound healing or reducing fat intake for heart disease. • changes to address the individual's medical requirements.

Answer 57

diets modified in composition

Question 58

used in treatment of gastro intestinal tract method of feeding is by mouth

Answer 58

diets modified in consistency