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NUTRITION AND DIET THERAPY > MODIFIED AND THERAPEUTIC DIET > Flashcards

MODIFIED AND THERAPEUTIC DIET Flashcards

1
Q

usually a modification of a regular diet. it is tailored to fit the nutrition need of a particular person

A

therapeutic diet

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2
Q
  • basis for a modified diet
  • an aid to relieving signs and symptoms of a disease
A

regular / house diet / therapeutic diet

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3
Q
  • modifications in consistency and texture
  • transition between liquid diets and a regular diet
A

soft diet

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4
Q

used when your body is ready
for more than liquids but still
unable to switch to a regular
diet

A

soft diet

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5
Q
  • should be easy to chew, swallow and digest; usually low in fiber and
    connective tissues and generally
    bland in flavor
  • avoids gas-forming vegetables
A

soft diet

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6
Q
  • recovering from surgery or a long
    illness
  • difficulty in chewing and
    swallowing due to dental problems
  • cases of intestinal disorder and
    extreme weakness
  • undergoing radiation therapy or
    during chemotherapy
A

soft diet

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7
Q

made up of foods that are low in
residue, low in fiber, easy to digest,
soothing to the intestines

A

bland diet

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8
Q
  • does not over-stimulate the digestive system, and mildly seasoned
  • usually avoids acidic, spicy and fried foods alcohol and drinks with caffeine
A

bland diet

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9
Q
  • heartburn, nausea, vomiting, gas and ulcer
  • stomach or intestinal surgery
  • peptic ulcer, dyspepsia, reflux
    disease, chronic gastritis, and other
    stomach irritation
  • can help the patient manage their
    symptoms but cannot cure their
    conditions
A

bland diet

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10
Q

referred to as “dental soft” or
“mechanically-altered” diet is a
modification in texture of a regular diet

A

mechanical soft diet

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11
Q
  • foods should be well-cooked, easy to chew and if necessary chopped, ground, mashed or pureed prepared with added moisture in the form of gravy or sauce
  • spices are encouraged
A

mechanical soft diet

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12
Q

___ like large gums and
modified starches, are available
as an aid in swallowing to avoid
aspiration

A

food thickeners

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13
Q

for patients with limited chewing ability and esophageal abnormalities

A

mechanical soft diet

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14
Q
  • Indigestible carbohydrate in the diet is eliminated
  • Animal products, refined grain products, and selected
    fruits and vegetables are included
A

modified fiber diet

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15
Q
  • An intake of less than 10 grams of fiber per day
  • Milk and milk products are not restricted unless ordered
  • Avoid any food made with seeds, nuts, and raw and dried
    fruit
A

modified fiber diet

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16
Q

true or false: modified fiber diets can be used of a long time

A

false - it does not provide all the essential nutrients

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17
Q
  • diarrhea and abdominal cramping
  • allow the bowel to rest during acute exacerbation of diverticulitis, ulcerative colitis, and Crohn’s disease
A

low fiber diet

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18
Q
  • minimize the amount of feces and residue, and after surgery during progression to a regular diet
  • contraindicated when a soft stool is essential as in patients with diverticulosis and may aggravate
    symptoms of irritable bowel or constipation
A

low fiber diet

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19
Q
  • limits the amount of dietary fiber
  • usually found in fruits and vegetables that cannot be digested
  • allows two cups of milk and milk products per day
A

residue restricted diet

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20
Q

to avoid irritation of the GIT, when the GI system needs a rest, and to decrease bowel movement

A

residue restricted diet

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21
Q
  • difficulty in swallowing and as a
    symptom of a disease or
    dysfunction that results from a
    neurological, mechanical,
    structural or behavioral disorder or
    condition
A

dysphagia diets

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22
Q

Calculate caloric needs for dysphagia diets at approximately
___ kcal/kg body weight.

A

30-35

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23
Q
  • smooth pureed, homogenous, very cohesive, pudding like-foods that require very little chewing
    ability
  • no coarse textures, raw fruits and vegetables, or nuts are allowed
A

NDD LEVEL1 - dysphagia pureed

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24
Q

dysphagia pureed:

Bread should be ___ through the entire thickness, pureed, or pureed into other foods in
accordance with recipes

A

pre-gelled

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25
Q

for patient who gets tired when chewing, who have missing teeth, or sore mouth with severely reduced oral preparatory stage abilities; impaired lip and tongue control, delayed swallow reflex triggering, oral hypersensitivity and reduced pharyngeal peristalsis

A

dysphagia pureed

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26
Q
  • food for this level is cohesive, moist, semisolid foods that require some chewing ability
  • foods should be soft-textured and moist
A

NDD LEVEL 2 - dysphagia mechanically altered

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27
Q

dysphagia mechanically altered:

vegetables and meat should be smaller than ___

A

1/2 inch

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28
Q
  • for patients who can tolerate a minimum amount of easily chewed foods
  • for patients with moderately impaired oral preparatory stage abilities, edentulous oral
    cavity, decreased pharyngeal peristalsis, and/or cricopharyngeal muscle dysfunction
A

dysphagia mechanically altered

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29
Q
  • food is soft solid, which requires more chewing ability
  • based on a mechanical diet and consists of soft food items prepared without blenderizing or
    pureeing.
A

NDD LEVEL 3 - dysphagia advanced

30
Q

liquid viscosities:

thin

A

1-50 cP

31
Q

liquid viscosities:

nectar like

A

51-350 cP

32
Q

liquid viscosities:

honey like

A

351-1750 cP

33
Q

liquid viscosities:

spoon thick

A

> 1751 cP

34
Q

liquid viscosities:

water

A

1.005 cP

35
Q

what does cP mean?

A

centipoises

36
Q
  • also called non-residue diet
  • consists of clear liquids or foods that are easily digested and leave no undigested residue in the intestinal tract
A

clear liquid diet

37
Q

prescribed to relieve thirst and to help maintain hydration, provide some important electrolytes such as sodium and potassium and provide energy at a time when full diet is not recommended

A

clear liquid diet

38
Q

CL diet is nutritionally inadequate supplying only ___ kcal per day

A

600-900

39
Q

true or false - CL diet should not be used for more than two days

A

true

40
Q

feeding time of CL diet

A

every 2-3 hours, should not exceed over 300 mL each feeding

41
Q

often used before tests, procedures or surgeries that require no food in your stomach or intestine, such as preparation for bowel surgery,
prior to colonoscopic examination, as a transition diet after a period of intravenous feeding, and in acute GI disturbances

A

clear liquid diet

42
Q

contains foods which are liquid at room temperature or could be liquefied at body temperature (e,g, can melt in the mouth or
stomach)

A

full liquid diet

43
Q

prescribed for patients who can digest all liquids but cannot handle solid food due to any of the
following: fever, infections, and lesions in the mouth, GI disturbances, N/V

A

full liquid diet

44
Q

If a full-liquid diet must be administered over a long period, protein and calorie content of the diet can be increased by adding extra ___ to ensure adequate protein

A

milk

45
Q

recommended after surgery, as a transition between clear liquid and solid foods and for patients who cannot chew or swallow foods
following the surgery of the face, neck area, or dental surgery

A

full liquid diet

46
Q
  • sometimes referred to as the T & A diet used (tonsillectomy and
    adenoidectomy)
  • designed to minimize pain in the oral cavity and avoid bleeding in the
    affected area
A

cold liquid diet

47
Q

true or false - in cold liquid diet, sharp and sour fruit juices are given

A

false

48
Q
  • limits the number of calorie intake to between 1500 and 1800 each day
  • Recommended total fat intake should be 30% or less of total calories, broken down into 8-10% of total calories from saturated fatty acid, up to 15% of total calories from monounsaturated fatty acids, and up to 10% of total calories from polyunsaturated fatty acids and less than 300 mg/day cholesterol.
A

low calorie diet

49
Q
  • foods that are calorie-dense and protein-dense
  • for health conditions that need energy and nutrient in excess of usual requirements and to
    improve overall nutritional status
  • who recently lost weight, have a poor appetite or
    have an increased need for protein
A

high calorie diet

50
Q

in high calorie diet, one should provide at least ___ of the recommended nutrient requirements

A

120 - 150%

51
Q
  • level of protein diet is about 0.6/kg of body weight per day, or about 40-50 grams per day
  • cut down the workload on the liver and kidneys
A

low protein diet

52
Q
  • focuses on obtaining most of a
    patient’s daily calories from complex CHOs
  • omit animal sources of CHON and
    use milk as the primary source
A

low protein diet

53
Q
  • used routinely to treat patients
    with liver disease, kidney (renal)
    failure and disorders involving the
    urea cycle
  • protect against gout, and can help
    persons with Parkinson’s disease
A

low protein diet

54
Q
  • total fat intake of less than 30%
    of the total calories or less
  • Limiting fat-containing foods
    restrict the total amount of fat in
    the diet
A

low fat diet

55
Q
  • The diet regulates both the type and amount of fat
  • planned to provide 15–25 percent of the total calories of fat
  • The fat is proportioned to have a ratio of polyunsaturated to saturated fatty acids of about 1:1 ratio
A

low cholesterol diet

56
Q

what is:

bad chole
good chole

A

bad - LDL
good - HDL

57
Q

type of fats the should be avoided / limited

A

saturated and trans (hydrogenated) fat

58
Q

includes no more than 2,000
to 3,000 mg. of sodium per day

A

low sodium diet

59
Q
  • acute and chronic CHF,
  • chronic hepatic failure with ascites
  • acute and chronic renal failure
  • essential hypertension
A

low salt / sodium diet

60
Q
  • This is a diet in which the potassium content is reduced to about 1.0 to 1.8 grams (25 to 46mEq) per day
A

low potassium diet

61
Q
  • Osteoporosis
  • postmenopausal women
  • amenorrheic women
  • the female athlete triad (combination of disordered eating, amenorrhea, and osteoporosis)
A

high calcium diet

62
Q

prescribed for patients to manage the pain and discomfort caused by
flatulence, bloating or diarrhea
related to lactase ingestion

A

lactose-free diet

63
Q

restricts dietary purine to
approximately 100 to 150 mg
compared to the normal intake of
600 to 1000 mg/day

A

purine restricted diet

64
Q
  • hyperuricemia
  • urinary uric acid lithiasis
  • gouty arthritis
A

purine restricted diet

65
Q

For people with weakened immune
system to help protect them from
bacteria and other harmful organisms found in food and drinks

A

neutropenic diet

66
Q

what should you avoid when on a neutropenic diet?

A

fresh fruits and veggies, rare cooked meats and eggs, salad bars, fruits bars

67
Q
  • for cancer patients
  • patients undergoing autologous
    stem cell transplant.
  • Patients undergoing the pretransplant chemotherapy for the first three more months
  • People who have had organ transplant
  • who are being treated for
    HIV/AIDS may also need to
    follow this diet.
A

neutropenic diet

68
Q
  • due to health reasons
  • eating less meat is economical
A

vegetarian diet

69
Q

3 key principles in vegetarian diet

A
  • balance
  • variety
  • moderation in food choices
70
Q

5 general types of vegetarians

A
  • semi- vegetarian
  • lacto-vegetarian
  • lacto-ovovegetarian
  • ovovegetarian
  • strict vegetarian (vegan)
71
Q

goal of nutrition therapy

A

to establish a tolerance to a wide
variety of foods and to make
transition to a regular diet

NUTRITION AND DIET THERAPY (17 decks)

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