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Nutri > diet therapy > Flashcards

diet therapy Flashcards

1
Q

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.

A

Diet

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2
Q
  • System of food intake
  • Usual foods and drinks regularly consumed
  • Food prescribed, regulated, or restricted in kind and amount for therapeutic or other purposes
A

DIET

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3
Q

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

A

therapy

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4
Q

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.

A

Diet therapy

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5
Q

• 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

A

Diet therapy

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6
Q

Diet therapy

A

• 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

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7
Q

PRINCIPLES UNDERLYING
NUTRITIONAL THERAPY AND THEIR
APPLICATIONS TO DISEASE
CONDITIONS

A

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

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8
Q

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.

A

nutritional care

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9
Q

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.

A

diet therapy

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10
Q

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.

A

clinical nutrition

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11
Q

usual food and drink consumed regularly by individual

A

diet

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12
Q

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

A

dietary allowance

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13
Q

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

A

dietary requirement/minimum requirement

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14
Q

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

A

diet prescription

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15
Q

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

A

diet history

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16
Q

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

A

nutritional history

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17
Q

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

A

dietary evaluation

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18
Q

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

A

ROUTINE HOSPITAL DIETS

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19
Q

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

A

regular or full diet

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20
Q

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.

A

nutrient prescription

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21
Q

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

A

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

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22
Q

levels of nutrient prescription

A
  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
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23
Q

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

A

general diet

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24
Q

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

A

general diet

25
Q

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

A

pureed

26
Q

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

A

soft

27
Q

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

A

clear liquid

28
Q

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.

A

diets modified in composition

29
Q

anorexia

A

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

30
Q

nausea and vomiting

A

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

31
Q

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

A

hypogeusia or diminished taste preception

32
Q

serve bland food
serve cold food with minimal odor

A

hypergeusia or heightened taste preception

33
Q

• 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

A

dysgeusia or taste blindness

34
Q

chewing and swallowing difficulty

A

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

35
Q

xerostomia or dry mouth

A

• 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

36
Q

thick viscous saliva

A

• 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

37
Q

oral and esophageal pain due to lesions

A

• 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

38
Q

bloating

A

• 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

39
Q

steatorrhea (fatty stools)

A

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

40
Q

ulcerative lesions

A

give low roughage (fiber)diet

41
Q

fat malabsorption

A

omit fay in diet
coconut oil is usually tolerated

42
Q

for vitamin and mineral malabsorption

A

give supplements

43
Q

lactose intolerance

A

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

44
Q

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

A

neurologic complications

45
Q

neurologic complications strategies

A

• 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

46
Q

diabetes mellitus modification

A

Reduced carbohydrate intake
controlled glycemic index foods
increased fiber.

47
Q

diabetes mellitus
purpose

A

to manage blood glucose level
improve insulin sensitivity

48
Q

hypertension modification

A

low sodium intake
increase potassium,calcium and magnesium

49
Q

hypertension purpose

A

to reduce blood pressure
prevent cardiovascular complication

50
Q

cardiovascular disease modification

A

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

51
Q

cardiovascular disease purpose

A

to manage cholesterol levels abs reduce heart disease risk

52
Q

chronic kidney disease modification

A

reduced protein,phosphorus,potassium and sodium intake

53
Q

ckd purpose

A

to reduce kidney workload and prevent electrolyte imbalances

54
Q

factors in the study of diet therapy

A
  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
55
Q

diet therapy

A

general diet
diets modified in consistency
diets modified in composition

56
Q

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

A

general diet

57
Q

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.

A

diets modified in composition

58
Q

used in treatment of gastro intestinal tract

method of feeding is by mouth

A

diets modified in consistency

Nutri (5 decks)

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