mod 5 Flashcards
Consists of clear fluid and juices that provide little residue and is easily absorbed.
Clear Liquid
Condition of the patient doesn’t require dietary
modifications for therapeutic purposes.
General Diets
Usually provides high amounts of total calories per day.
High Calories
Restriction of food containing gluten (protein) found in wheat, buckwheat, barley , rye and oats
GLUTEN FREE DIET
Provision of liquid formula diet by mouth or by tube into the gastrointestinal tract to provide nutritional support for patients unable or unwilling to ingest or tolerate conventional foods.
Tube Feeding
Dietary Intake
● High in Fiber
LIVER AND PANCREATIC DISORDER
Dietary is individualized
DIABETES MELLITUS
Dietary Intake: high in fiber, increased water intake
Chronic Constipation
Patients with inflammatory condition of the gastrointestinal tract; preoperative or post-
operative patients.
Clear Liquid
Dietary Modification: Aims to reduce acid
production, prevent heartburn, decrease
irritation
Peptic Ulcer
Limits lactose contained in milk and milk products
LACTOSE FREE DIET
Also known as DAT (diet as tolerated), regular,
normal or full diet.
General Diets
Provides foods that has a texture that is easier to chew /eat.
Soft Diet
Means of providing Carbohydrate, Protein, Fats,
Vitamins and Minerals to those who can not
assimilate nutrients provided through the GI tract.
Parenteral Nutrition
Dietary Modification: Low fat intake and
decrease total calorie intake; Avoid large
meals
Gastroesophageal Reflux Disease (GERD)
WESSTPFM
● Wheat and Wheat products
● Eggs
● Soy and Soy Products
● Shellfish
● Tree Nuts
● Peanuts
● Fish
●Milk and Milk products
Tube Feeding Routes
- Nasogastric
● Nasoduodenal
● Nasojejunal gastrostomy
● Jejunostomy
Usage Indication
● Non-functioning GI tract
● Severe malnutrition
● Bowel rest
NUTRIFLEX
Diet that eliminates or restricts a single food or many different foods or substances found in food which triggers or suspected to cause adverse reaction or hypersensitivity response.
FOOD ALLERGIES
Also known as the Low Microbial Diet
Foods prepared and served under strict sanitary conditions to minimize microbial count, especially pathogens.
Neutropenic Diet
Loose dentures, absence of teeth, sore gums,
head and neck injury, children and elderly
Soft Diet
Dietary Modification: Low fat intake and
decrease total calorie intake; Avoid large
meals
Irritable Bowel Syndrome (IBS)
Temperature Danger Zone (TDZ)
is crucial in keeping food safe
for Neutropenic Diets. Thus, the
TDZ should be monitored which
has a range of
5 deg C - 60 deg C
