Guidelines for Ordering Diets Flashcards
NPO
Nothing by mouth
Clear Fluid (CF)
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.
Diabetic Full Fluid
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.
Post-op Transition
Digestive Light
General diet consisting of foods that are mildly seasoned.
Half entree portions.
Foods high in fiber and/or fat are limited.
General
Wide variety of foods.
Snacks not routinely given.
Healthy Heart
Cardiac
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.
Diabetic (1600-1900 Kcal)
Diab Small (1200-1500 Kcal)
Diab Medium (1600-1900 Kcal)
Diab Large (2000-2500 Kcal)
General diet with modifications in the level of energy, fat and/or type of carbohydrate provided.
Individual modification, as needed.
Dysphagia Clear Fluid
Dysphagia Full Fluid
Dysphagia Pureed
Dysphagia Minced
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.
Lacto-Ovo vegetarian
includes eggs and dairy products
Diet excludes meat, poultry, and fish.
Vegan
Diet excludes all animal products
No Added Salt
3-5 g Na+ or 130=215 mmol
No salt packet on tray. Omits very salty foods such as bacon, ham, and processed meats.
Restricted sodium
No salt packet on tray. Omits very salty foods such as bacon, ham, and processed meats. Avoids high salt convenience foods.
High Fibre
General diet with emphasis on bran, whole grains, fruits, and vegetables.
Restricted Fibre
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.
High Protein - High Energy
General diet with concentrated sources of energy and protein. Includes snacks.
Renal diet
This is the standard renal diet provided. Diet may need to be individualized.
Fluid restrictions
1000 cc = 750 cc on meal trays, 250 cc bedside
750 cc = 500 cc on meal trays, 250 cc bedside
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.
High Potassium
General diet emphasizing foods high in potassium.
Restricted Potassium 60 mmol
General diet eliminating foods high in potassium.
High Iron
General diet modified to increase dietary iron, increase the bioavailability of iron and enhance its absorption.
Restricted Lactose
Eliminates foods containing large amounts of lactose. Includes lactaid milk at breakfast.
Milk free
Eliminate ALL foods containing milk products.
Gluten free
Elminates ALL sources of gluten in wheat, rye, oats, triticale, barley, and their derivatives.
Wheat free
Diet excludes wheat and wheat products.
Restricted Fat
A general diet modified to contain 25-50 grams of fat.
Weight Control
Same as the small diabetic diet consisting of 1200-1500 kcals/day.
Frequent Small Meals
General diet spreading food over 3 meals and 3 snacks.
Regular texture
Regular textured foods
Cut-up texture
Most foods provided are in bite size pieces or left whole so patients can pick up.
Easy to chew
Most foods provided are in bite sized pieces, soft, and well cooked.
Includes regular toast and bread.
Minced texture
Food is minced, finely chopped, mashable, soft, or finely grated.
Moist foods to facilitate chewing and swallowing.
Excludes regular toast and bread.
Pureed texture
All food is smooth, pureed, or fluid in texture.
Does not include toast or bread.
Fluid texture
All items are in fluid and/or smooth texture.
Refer to Clear Fluids and Full Fluids diet types.
Finger foods
Sandwiches and other easily held foods.
Blenderized
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.
