diet therapy and enteral nutrition Flashcards by Ashley Justine Lomboy

A systematic approach to collect,
record, and interpret relevant data
from patients, clients, family
members, caregivers and other
individuals and groups.
- ongoing dynamic process that
involves initial data collection as well
as continual reassessment and
analysis of the patient’s status
compared to specified criteria

nutrition assessment

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Defined as a systematic problem-
solving method that NDs use to
critically think and make decisions
to address nutrition-related
problems and provide safe and
effective quality nutrition care.

nutrition care process

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A food and nutrition
professional’s identification
and labelling of an existing
nutrition problem that the
food and nutrition
professional is responsible
for treating independently.
Step 2:
NUTRITION DIAGNOSIS
WED
FRI
WKND THU
Expressed using diagnostic
terms and the etiologies, signs
and symptoms that have been
identified

nutrition diagnosis

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excessive or inadequate
intake compared to requirements (actual
or estimated)

intake

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medical or physical
conditions that are abnormal

clinical

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3 categories of clinical

Functional
Biochemical
Weight

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environmental related
to knowledge, attitudes, beliefs, physical
environment, access to food or food
safety

behavioral

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Purposefully planned
action/designed with the intent of
changing a nutrition-related
behavior, risk factor, environmental
condition or aspect of nutritional
health status.
Must include identification of the
goals and objectives of nutrition
care.

nutrition intervention

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Identifies the amount of
progress made and
whether goals/expected
outcomes are being met.

NUTRITION MONITORING
AND EVALUATION

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● The branch of dietetics that is
concerned with the use of food
for therapeutic purposes
● The modification of the normal
diet to meet the physiological
requirements of a sick individual.

diet therapy

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diet must
meet body’s requirements for
essential nutrients as disease
condition permits

liberalization

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must
consider individual’s food
habits, preferences, economic
status, religion, etc

individualization

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modified
diet should vary from the
adequate normal diet as little
as possible.

simplification

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It is designed to maintain
optimal nutritional status.

full or regular diet

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It is a normal diet planned to
provide the recommended daily
allowances for the essential
nutrients and to meet the caloric
needs of a bedridden or an
ambulatory patient whose general
condition does not require general
modification or dietary restrictions.

full or regular diet

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● It is designed for patients who are
psychologically and physically
unable to tolerate a regular diet.
● Foods allowed are low in fiber diet
and connective tissues (seed, skin,
etc.) and are generally bland in
flavor.
● It is a transition diet from liquid to full
diet.

soft diet

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which diet is appropriate for:

○ Post operative cases when
patient can tolerate solid food
but not a full diet.
○ Fevers and mild infections
○ Gastro-intestinal disturbances

soft diet

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● Also called dental soft or geriatric
soft diet
● Foods should be well-cooked, easy
to chew and if necessary, chopped,
ground or minced.

mechanical soft

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which diet is for:

Poor dentures
After oral, head and neck surgery
Oral lesions
Dysphagia secondary to
neurologic, esophageal or
laryngeal disorders
Elderly and acutely ill patients
who have difficulty of chewing

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 this diet is made up of clear
liquid foods which leave no
residue in the gastro-intestinal
tract and with minimum digestive
activity.
 It is very inadequate nutritionally
and it’s use should be limited to
24 to 48 hours

clear liquid

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which diet is for: Pre-operative and postoperative cases
with normal GIT motor function
Acute diarrhea
Vomiting
Intestinal Obstruction
Fevers and infections
Acute inflammatory conditions of the GIT
When it is necessary to reduce fecal
material

clear liquid

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● it is prescribed for patients who
cannot tolerate solid foods.
● When carefully planned, diet may be
made adequate in energy and
protein and therefore be used for
several days
● Consists of foods that are free from
cellulose and irritating condiments.

general or full liquid

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what diet is for: Indications:
Difficulty in swallowing as in
fractured jaw and after oral surgery
Lesions in the mouth and GIT
Transition from clear liquid to soft
or regular diet

general or full liquid

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● a diet made up of foods which
do not unduly increase gastric
acid production and are non-
irritating to the GIT.
● Indications for use:
○ Gastric and duodenal
ulcers
○ Gastritis
○ Hiatal Hernia
○ Esophageal, gastric,
duodenal and pancreatic
surgery

bland diet

- it include foods which are almost completely absorbed, thereby leaving minimum amount of residue in the intestinal tract for formation of fecal matter. - Fruits, vegetables, whole grain bread/cereals and milk are restricted.

low residue

Indications for use: Diarrhea- to give rest to the GIT Post-hemorrhoidectomy Diverticulitis

low residue

this diet is one in which the choice of fruits and vegetables is limited to those low in cellulose. - Fibrous vegetables and fruits eaten with skin and seeds, whole grains, are omitted.

low fiber

INDICATIONS: Diverticulosis (acute phase) Ulcerative colitis Inflammation of the bowels Diarrhea Colostomy or ileostomy

low fiber

Includes unrefined starches (whole grain bread, brown rice, potatoes, corn, beans), raw fruits and vegetables

high fiber

INDICATIONS: ○ Constipation ○ Diverticular Disease ○ Atherosclerosis ○ Diabetes mellitus

high fiber

Indicated for patients with: ❑ acute glomerulonephritis ❑ chronic renal failure ❑ advance liver disease

low protein

Goals: to produce a gain in body weight, to meet increased energy needs prevent catabolism of tissues. Indications for use: Underweight Hypercatabolic conditions: hyperthyroidism, injury, burns, fever and infections Convalescence

high calorie

An allowance of food and drink with an energy value below that required for maintenance in order to bring about weight reduction; around 1000-1400kcal Indications for use: Obesity Reduced energy requirements: Hypothyroidism, bed rest, elderly

low calorie

aims to meet increased protein needs or replace protein lost from the body. ❑ Indications for use: ❑ Before and after surgery ❑ Hypercatabolic conditions (burns, injury, infections) ❑ Convalescence from catabolic illness

high protein

A diet in which fat provides no more than 15% of total calories. Indications for use: Cholecystitis, cholelithiasis Hepatitis Pancreatitis Fat malabsorption Foods allowed: Lean meats, skim milk, cereals, vegetables, fruits,, breads

low fat

A diet in which carbohydrates provide no more than 50% of total calories. Complex carbohydrates are preferred. Indications for use: dumping syndrome, hyperinsulinism COPD

low carbohydrate

Diets with varying levels of Na that are lower than the sodium content of a regular diet which is approximately 2800 to 6000mg (7 to 15 g. of sodium chloride). Limits the use not only of table salt, but also foods naturally high in sodium No salt is used in preparation of food. Indications for use: Congestive heart failure with edema and hypertension Liver disease with ascites Glomerulonephritis Nephrotic syndrome Acute and chronic renal failure

sodium restricted

❑ A diet in which potassium content is reduced to about 1.0-1.8 grams (37 to 50meq) per day. Usual diet contains about 2 to 6 grams. ❑ Foods avoided are: banana, orange, melons, dried fruits, oatmeal, chocolates, beer, catsup, dried beans and peas. ❑ Indications for use: Hyperkalemia

low potassium

● Provides a minimum of 6630mg (170meq) of potassium daily to prevent depletion of potassium reserves in the body. ● Increase fruits, vegetables and root crops in the diet ● Indications for use: ○ diarrhea ○ Vomiting ○ Cushing syndrome

high potassium

❑ this diet regulates both the amount and type of fat. ❑ dietary cholesterol is kept at less than 300mg/day ❑ it’s primary aim is to reduce blood levels of cholesterol, particularly LDL. ❑ Indications for use: ❑ Hypercholesterolemia ❑ Coronary artery disease

low cholesterol

❑ This diet may contain 120- 150mg purine compared to regular diet with as much as 600 to 1000 mg/day. ❑ Relatively high in carbohydrates and low in fat since CHO favors uric acid excretion while fats tend to favor retention ❑ Indication: ❑ Hyperuricemia

low purine

● Aims to provide adequate protein and other nutrients for normal growth and development while controlling excessive amounts of phenylalanine in the blood that may cause mental retardation. ● INDICATION: ○ Phenylketonuria

PHENYLALANINE- RESTRICTED

❑ Low bacteria diet, low microbial diet ❑ Foods avoided are: raw eggs, fish, meat, and poultry, unpasteurized beverages and dairy products, unwashed fruits and vegetables, street foods

neutropenic

avoids all animal and animal products

vegan

milk and milk products are allowed

lacto vegetarian

eggs and egg products are allowed

ovo vegetarian

eggs, milk and their products are both allowed

Lacto-ovo vegetarian

Only red meats are avoided

semi vegetarians

fish and fish products are allowed

pesco vegatarian

The use of “ dietary foods for special medical purposes” Includes oral nutritional supplements (ONS) and tube feeding.

enteral nutrition

Feeding tubes are inserted through the nose and passed into the stomach or intestine.

transnasal

from nose to the stomach)- best suited with patients with adequate gag reflex and gastric motility.

NGT or nasogastric tube

from nose to the duodenum

nasoduodenal

from nose to the jejunum

nasojejunal

Nasoduodenal and nasojejunal tubes are indicated for patients with whose gag reflex is absent or gastric emptying is delayed. true or false

true

gastric or jejunal opening made surgically or under local anesthesia through which a feeding tube can be passed.

enterostomy

-rapid administration of large volumes of formula (250-450 ml) over a very short period of time usually by syringe in 15 minutes

bolus feeding

Used primarily for gastric feedings since the stomach can handle large volumes of formula within a short period. easiest method since administration does not require an infusion pump

bolus feeding