INTRODUCTION TO DIET THERAPY Flashcards
modification of a normal diet with medical treatment
therapeutic diet / nutrition
2 phases of medical nutrition
- nutritional assessment
- nutritional therapy
aims of diet therapy:
maintain good nutrition or correct any ___ deficiencies
provide ___ to the bodily systems or organs affected by the illness
adjust the amount of food intake and frequency of meals according to patient’s ability for ___, ___, and ___
nutritional
rest
digestion, absorption, metabolism
aims of diet therapy:
bring about changes of ___ per physician’s order
provide less or more of a ___
modify ___ and ___
hydrate and maintain ___
body weight
specific nutrient
texture and flavor
electrolyte balance
roles of the nursing staff to nutrition care
- coordinator
- administrator
- facilitator
- health educator
refers to interventions used in the treatment of a disorder or illness
nutrition therapy
the translator of nutritional principles for any individual or group in health or illness
dietitian / medical nutrition therapist
an individual who has completed a degree in nutrition-dietetics but did not take the board examination
diet technician
is the communicant to the other clinician to carry out physician’s orders
nursing staff
the acceptable way of naming diets is to use terms denoting changes in nutritional level, consistency, its is recommended that the quantitative level be specified
diet nomenclature
- part of nutrition therapy
- treatment component for a patient that involves the modification of food intake
diet therapy
used as preventive measures like the fat-modified diet prescribed for individuals with elevated blood lipids
modified diets
categories for diet modification
- nutrient level
- energy or caloric intake
- specific non-nutrient substance or metabolite
- texture and flavor
allows unrestricted food selections
regular / general
differs from regular diet in preparation; typically omits fried, fatty, gas-forming, and raw foods and rich pastries
light or convalescent
- contains food soft in texture
- low in residue and readily digestible
- contains few or no spices or condiments
- provides fewer fruits, veggies or meats than light diet
soft
- resembles a light diet but used for patients with chewing difficulties
- provides cooked fruits and veggies and ground meats
mechanical soft
contains veg juices, creamed or blended soups, milk, ices, ice cream, gelatine, custards, and cooked cereals
full liquid
consists of water, clear broth, clear fruit juices, plain gelatine, tea, and coffee, may or may not include carbonated bevs
clear liquid
consists of food prepared to meet special needs, such as low in sodium, fat, or fiber
special therapeutic
nutritional care services provided by the health care team
- assessment and screening
- monitoring
- counseling
avoid taking these drugs with food. wait at least an hour before or two hours after a meal
decreased absorption
these drugs are to be taken at the same time each day relative to meals
increased absorption
these drugs are to be taken at least an hour before or 2 hours after a meal because food delays absorption of drug
delayed absorption
