HOSPITAL ROUTINE DIETS Flashcards
is based on the modification of the nutrients or
other aspects of a normal diet to meet a person’s nutritional needs
during an illness.
- Therapeutic nutrition
The purpose of diet therapy is to restore or maintain an acceptable nutritional
status of a patient. This is accomplished by modifying one or more of the
following aspects of the diet:
- Basicnutrient(s)
- Caloric contribution
- Texture or consistency
- Seasonings
all therapeutic diets must consider
physical factors, clinical
disorders, and the patient’s total acculturation.
The normal diet in a hospital must meet the
RDAs/DRIs.
is a meal plan that controls the intake of certain foods
or nutrients.
therapeutic diet
Therapeutic diets are modified for
nutrients, (2) texture, and/or (3)
food allergies or food intolerances.
No concentrated sweets diet
* Diabetic diets
* No added salt diet
* Low sodium diet
* Low fat diet and/or low cholesterol diet
* High fiber diet
* Renal diet
Nutrient modifications
- Mechanical soft diet
- Puree diet
Texture modification
Food allergy
* Food intolerance
Food allergy or food intolerance modification
Liquid tube feedings in place of meals
* Liquid tube feedings in addition to meals
* Tube feedings are used for people who cannot take adequate food or fluids by mouth.
* All or parts of nutritional needs are met through tube feedings.
* Some people may receive food by mouth if they can swallow safely and
* are working to be weaned off the tube feeding.
Tube feedings
In addition to meal, extra nutrition may be ordered as:
* Supplements – usually ordered as liquid nutritional shakes once, twice or three times per day; given
either with meals or between meals
- Nourishments – ordered as a snack food or beverage items to be given between meals mid-
morning and/or mid-afternoon - HS snack – ordered as a snack food or beverage items to be given at the hour of sleep
Additional feedings
Includes minimum residue fluids that can be seen through.
* Examples are juices without pulp, broth, and Jell-O.
* Is often used as the first step to restarting oral feeding after surgery or an abdominal procedure.
* Can also be used for fluid and electrolyte replacement in people with severe diarrhea.
* Should not be used for an extended period as it does not provide
* enough calories and nutrients.
Clear liquid diet
Includes fluids that are creamy.
* Some examples of food allowed are ice cream, pudding, thinned hot cereal, custard, strained cream
soups, and juices with pulp.
* Used as the second step to restarting oral feeding once clear liquids are tolerated.
* Used for people who cannot tolerate a mechanical soft diet.
* Should not be used for extended periods.
Full liquid diet
Is considered a liberalized diet for diabetics when their weight and blood sugar levels are under
control.
* It includes regular foods without the addition of sugar.
No Concentrated Sweets (NCS) diet
These diets control calories, carbohydrates, protein, and fat intake in balanced amounts to meet
nutritional needs, control blood sugar levels, and control weight.
* Most commonly used calorie levels are: 1,200, 1,500, 1,800 and 2,000.
Diabetic or calorie controlled diet
Is a regular diet with no salt packet on the tray.
* Food is seasoned as regular food.
No Added Salt (NAS) diet
May also be called a 2 gram Sodium Diet.
* Limits salt and salty foods such as bacon, sausage, cured meats,
* canned soups, salty seasonings, pickled foods, salted crackers, etc.
* Is used for people who may be “holding water” (edema) or who have
* high blood pressure, heart disease, liver disease, or first stages of kidney disease.
- Low Sodium (LS) diet
Is used to reduce fat levels and/or treat medical conditions that interfere with how the body uses fat
such as diseases of the liver, gallbladder, or pancreas.
* Limits fat to 50 grams or no more than 30% calories derived from fat.
* Is low in total fat and saturated fats and contains approximately 250-300 mg cholesterol.
- Low fat/low cholesterol diet
Is prescribed in the prevention or treatment of a number of gastrointestinal, cardiovascular, and
metabolic diseases.
* Increased fiber should come from a variety of sources including fruits, legumes, vegetables, whole
breads, and cereals.
High fiber diet
Is for renal/kidney people.
* The diet plan is individualized depending on if the person is on dialysis.
* The diet restricts sodium, potassium, fluid, and protein specified levels.
* Lab work is followed closely.
Renal diet
Is used when there are problems with chewing and swallowing.
* Changes the consistency of the regular diet to a softer texture.
* Includes chopped or ground meats as well as chopped or ground raw fruits and vegetables.
* Is for people with poor dental conditions, missing teeth, no teeth, or a condition known as
dysphasia.
Mechanically altered or soft diet
Changes the regular diet by pureeing it to a smooth liquid consistency.
* Indicated for those with wired jaws extremely poor dentition in which chewing is inadequate.
* Often thinned down so it can pass through a straw.
* Is for people with chewing or swallowing difficulties or with the condition of dysphasia.
* Foods should be pureed separately.
* Avoid nuts, seeds, raw vegetables, and raw fruits.
* Is nutritionally adequate when offering all food groups.
Pureed diet
Food allergies are due to an abnormal immune response to an otherwise harmless food.
* Foods implicated with allergies are strictly eliminated from the diet.
* Appropriate substitutions are made to ensure the meal is adequate.
* The most common food allergens are milk, egg, soy, wheat, peanuts, tree nuts, fish, and shellfish.
* A gluten free diet would include the elimination of wheat, rye, and barley.
* Replaced with potato, corn, and rice products.
Food allergy modification
The most common food intolerance is intolerance to lactose (milk sugar) because of a decreased amount
of an enzyme in the body.
* Other common types of food intolerance include adverse reactions to certain products added to food to
enhance taste, color, or protect against bacterial growth.
* Common symptoms involving food intolerances are vomiting, diarrhea, abdominal pain, and headaches.
Food intolerance modification
