MODIFIED AND THERAPEUTIC DIET Flashcards
usually a modification of a regular diet. it is tailored to fit the nutrition need of a particular person
therapeutic diet
- basis for a modified diet
- an aid to relieving signs and symptoms of a disease
regular / house diet / therapeutic diet
- modifications in consistency and texture
- transition between liquid diets and a regular diet
soft diet
used when your body is ready
for more than liquids but still
unable to switch to a regular
diet
soft diet
- should be easy to chew, swallow and digest; usually low in fiber and
connective tissues and generally
bland in flavor - avoids gas-forming vegetables
soft diet
- 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
soft diet
made up of foods that are low in
residue, low in fiber, easy to digest,
soothing to the intestines
bland diet
- does not over-stimulate the digestive system, and mildly seasoned
- usually avoids acidic, spicy and fried foods alcohol and drinks with caffeine
bland diet
- 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
bland diet
referred to as “dental soft” or
“mechanically-altered” diet is a
modification in texture of a regular diet
mechanical soft diet
- 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
mechanical soft diet
___ like large gums and
modified starches, are available
as an aid in swallowing to avoid
aspiration
food thickeners
for patients with limited chewing ability and esophageal abnormalities
mechanical soft diet
- Indigestible carbohydrate in the diet is eliminated
- Animal products, refined grain products, and selected
fruits and vegetables are included
modified fiber diet
- 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
modified fiber diet
true or false: modified fiber diets can be used of a long time
false - it does not provide all the essential nutrients
- diarrhea and abdominal cramping
- allow the bowel to rest during acute exacerbation of diverticulitis, ulcerative colitis, and Crohn’s disease
low fiber diet
- 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
low fiber diet
- 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
residue restricted diet
to avoid irritation of the GIT, when the GI system needs a rest, and to decrease bowel movement
residue restricted diet
- difficulty in swallowing and as a
symptom of a disease or
dysfunction that results from a
neurological, mechanical,
structural or behavioral disorder or
condition
dysphagia diets
Calculate caloric needs for dysphagia diets at approximately
___ kcal/kg body weight.
30-35
- 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
NDD LEVEL1 - dysphagia pureed
dysphagia pureed:
Bread should be ___ through the entire thickness, pureed, or pureed into other foods in
accordance with recipes
pre-gelled
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
dysphagia pureed
- food for this level is cohesive, moist, semisolid foods that require some chewing ability
- foods should be soft-textured and moist
NDD LEVEL 2 - dysphagia mechanically altered
dysphagia mechanically altered:
vegetables and meat should be smaller than ___
1/2 inch
- 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
dysphagia mechanically altered
- 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.
NDD LEVEL 3 - dysphagia advanced
liquid viscosities:
thin
1-50 cP
liquid viscosities:
nectar like
51-350 cP
liquid viscosities:
honey like
351-1750 cP
liquid viscosities:
spoon thick
> 1751 cP
liquid viscosities:
water
1.005 cP
what does cP mean?
centipoises
- also called non-residue diet
- consists of clear liquids or foods that are easily digested and leave no undigested residue in the intestinal tract
clear liquid diet
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
clear liquid diet
CL diet is nutritionally inadequate supplying only ___ kcal per day
600-900
true or false - CL diet should not be used for more than two days
true
feeding time of CL diet
every 2-3 hours, should not exceed over 300 mL each feeding
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
clear liquid diet
contains foods which are liquid at room temperature or could be liquefied at body temperature (e,g, can melt in the mouth or
stomach)
full liquid diet
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
full liquid diet
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
milk
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
full liquid diet
- 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
cold liquid diet
true or false - in cold liquid diet, sharp and sour fruit juices are given
false
- 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.
low calorie diet
- 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
high calorie diet
in high calorie diet, one should provide at least ___ of the recommended nutrient requirements
120 - 150%
- 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
low protein diet
- 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
low protein diet
- 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
low protein diet
- 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
low fat diet
- 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
low cholesterol diet
what is:
bad chole
good chole
bad - LDL
good - HDL
type of fats the should be avoided / limited
saturated and trans (hydrogenated) fat
includes no more than 2,000
to 3,000 mg. of sodium per day
low sodium diet
- acute and chronic CHF,
- chronic hepatic failure with ascites
- acute and chronic renal failure
- essential hypertension
low salt / sodium diet
- This is a diet in which the potassium content is reduced to about 1.0 to 1.8 grams (25 to 46mEq) per day
low potassium diet
- Osteoporosis
- postmenopausal women
- amenorrheic women
- the female athlete triad (combination of disordered eating, amenorrhea, and osteoporosis)
high calcium diet
prescribed for patients to manage the pain and discomfort caused by
flatulence, bloating or diarrhea
related to lactase ingestion
lactose-free diet
restricts dietary purine to
approximately 100 to 150 mg
compared to the normal intake of
600 to 1000 mg/day
purine restricted diet
- hyperuricemia
- urinary uric acid lithiasis
- gouty arthritis
purine restricted diet
For people with weakened immune
system to help protect them from
bacteria and other harmful organisms found in food and drinks
neutropenic diet
what should you avoid when on a neutropenic diet?
fresh fruits and veggies, rare cooked meats and eggs, salad bars, fruits bars
- 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.
neutropenic diet
- due to health reasons
- eating less meat is economical
vegetarian diet
3 key principles in vegetarian diet
- balance
- variety
- moderation in food choices
5 general types of vegetarians
- semi- vegetarian
- lacto-vegetarian
- lacto-ovovegetarian
- ovovegetarian
- strict vegetarian (vegan)
goal of nutrition therapy
to establish a tolerance to a wide
variety of foods and to make
transition to a regular diet
