Guidelines for Ordering Diets

Question 1

NPO

Answer 1

Nothing by mouth

Question 2

Clear Fluid (CF)

Answer 2

Clear, low residue fluids of juice, broth, and jello.

Foods leave minimal residue in GI tract.

No milk products or solid foods.

This is nutritionally inadequate.

Question 3

Diabetic Full Fluid

Answer 3

Clear, low residue fluids of juice, broth, and jello.

Foods leave minimal residue in GI tract.

No milk products or solid foods.

This is nutritionally inadequate.

Question 4

Post-op Transition

Digestive Light

Answer 4

General diet consisting of foods that are mildly seasoned.

Half entree portions.

Foods high in fiber and/or fat are limited.

Question 5

General

Answer 5

Wide variety of foods.

Snacks not routinely given.

Question 6

Healthy Heart

Cardiac

Answer 6

General diet that is low in fat, cholesterol, and sodium.

Provides < 30% total calories from fat.

2-4 caffeine-containing beverages allowed per day.

Regular coffee provided at breakfast.

Question 7

Diabetic (1600-1900 Kcal)

Diab Small (1200-1500 Kcal)

Diab Medium (1600-1900 Kcal)

Diab Large (2000-2500 Kcal)

Answer 7

General diet with modifications in the level of energy, fat and/or type of carbohydrate provided.

Individual modification, as needed.

Question 8

Dysphagia Clear Fluid

Dysphagia Full Fluid

Dysphagia Pureed

Dysphagia Minced

Answer 8

Unless otherwise indicated, all dysphagia diets will include honey consistency thick fluids as the standard.

DO NOT give ice cream, jello, sherbet, tea, coffee, water, bread, and toast.

Modified to individual ability to chew/swallow safely and nutritional needs.

Question 9

Lacto-Ovo vegetarian

includes eggs and dairy products

Answer 9

Diet excludes meat, poultry, and fish.

Question 10

Vegan

Answer 10

Diet excludes all animal products

Question 11

No Added Salt

3-5 g Na+ or 130=215 mmol

Answer 11

No salt packet on tray. Omits very salty foods such as bacon, ham, and processed meats.

Question 12

Restricted sodium

Answer 12

No salt packet on tray. Omits very salty foods such as bacon, ham, and processed meats. Avoids high salt convenience foods.

Question 13

High Fibre

Answer 13

General diet with emphasis on bran, whole grains, fruits, and vegetables.

Question 14

Restricted Fibre

Answer 14

Limited amounts of well-cooked or canned vegetables and canned/cooked fruits. Replaces whole-grain breads and cereals with refined products. Legumes, seeds, and nuts and omitted.

Question 15

High Protein - High Energy

Answer 15

General diet with concentrated sources of energy and protein. Includes snacks.

Question 16

Renal diet

Answer 16

This is the standard renal diet provided. Diet may need to be individualized.

Question 17

Fluid restrictions

1000 cc = 750 cc on meal trays, 250 cc bedside

750 cc = 500 cc on meal trays, 250 cc bedside

Answer 17

Fluids in foods and beverages are restricted.

(Note: standard diet provides 1500 cc/day)

No free water is allowed at bedside (i.e. remove the water jug).

Fluids consumed are monitored by Nursing staff on the In/Out Flowsheets.

Question 18

High Potassium

Answer 18

General diet emphasizing foods high in potassium.

Question 19

Restricted Potassium 60 mmol

Answer 19

General diet eliminating foods high in potassium.

Question 20

High Iron

Answer 20

General diet modified to increase dietary iron, increase the bioavailability of iron and enhance its absorption.

Question 21

Restricted Lactose

Answer 21

Eliminates foods containing large amounts of lactose. Includes lactaid milk at breakfast.

Question 22

Milk free

Answer 22

Eliminate ALL foods containing milk products.

Question 23

Gluten free

Answer 23

Elminates ALL sources of gluten in wheat, rye, oats, triticale, barley, and their derivatives.

Question 24

Wheat free

Answer 24

Diet excludes wheat and wheat products.

Question 25

Restricted Fat

Answer 25

A general diet modified to contain 25-50 grams of fat.

Question 26

Weight Control

Answer 26

Same as the small diabetic diet consisting of 1200-1500 kcals/day.

Question 27

Frequent Small Meals

Answer 27

General diet spreading food over 3 meals and 3 snacks.

Question 28

Regular texture

Answer 28

Regular textured foods

Question 29

Cut-up texture

Answer 29

Most foods provided are in bite size pieces or left whole so patients can pick up.

Question 30

Easy to chew

Answer 30

Most foods provided are in bite sized pieces, soft, and well cooked.

Includes regular toast and bread.

Question 31

Minced texture

Answer 31

Food is minced, finely chopped, mashable, soft, or finely grated.

Moist foods to facilitate chewing and swallowing.

Excludes regular toast and bread.

Question 32

Pureed texture

Answer 32

All food is smooth, pureed, or fluid in texture.

Does not include toast or bread.

Question 33

Fluid texture

Answer 33

All items are in fluid and/or smooth texture.

Refer to Clear Fluids and Full Fluids diet types.

Question 34

Finger foods

Answer 34

Sandwiches and other easily held foods.

Question 35

Blenderized

Answer 35

To provide food in a smooth, thin consistency so that it may easily pass through a stray for patient unable to chew, swallow, or tolerate solid foods.