MODULE 5

Question 1

What is a general diet or DAT (Diet As Tolerated)?

Answer 1

It is a diet with no modifications, providing adequate calories, protein, and nutrients, used when no therapeutic dietary changes are necessary​

Question 2

What is a soft diet, and when is it used?

Answer 2

A diet with softer textures, often used for patients with chewing difficulties (e.g., those with dentures, sore gums, or after head/neck injuries)​

Question 3

What is a clear liquid diet, and when is it indicated?

Answer 3

A diet consisting of clear fluids and juices, indicated for patients with gastrointestinal inflammation or those in pre/post-operative conditions​

Question 4

What is tube feeding, and when is it necessary?

Answer 4

Tube feeding provides liquid formula through the GI tract when patients are unable to ingest enough food orally due to physical or psychological conditions​

Question 4

What are the characteristics of a high-calorie diet, and when is it used?

Answer 4

A high-calorie diet provides increased amounts of carbohydrates, fats, and sugars, indicated for underweight individuals, those with infections, and pregnant or lactating women​

Question 5

What is a neutropenic diet, and who is it designed for?

Answer 5

A low microbial diet designed for immunocompromised patients, such as those undergoing chemotherapy or organ transplants​

Question 6

What are the routes used for tube feeding?

Answer 6

Nasogastric, nasoduodenal, nasojejunal, gastrostomy, and jejunostomy routes​

Question 7

What is parenteral nutrition, and when is it indicated?

Answer 7

Parenteral nutrition delivers nutrients intravenously, used for patients with non-functioning GI tracts or severe malnutrition

Question 8

What foods are typically allowed on a soft diet?

Answer 8

Soft diets include foods like lugaw (soft rice), mashed potatoes, minced meat, and soft vegetables​

Question 9

What types of food should be avoided on a soft diet?

Answer 9

Foods like nuts, tough meats, popcorn, and hard candies, which are difficult to chew, should be avoided​

Question 10

What are the characteristics of a full liquid diet, and when is it prescribed?

Answer 10

A full liquid diet is used for acute infections, post-surgery, or GI upsets, providing nutrition in liquid form, often as a progression from clear liquid diets​

Question 11

What foods are allowed on a clear liquid diet?

Answer 11

Foods like strained juices, clear broth, unflavored gelatin, popsicles, and tea are allowed on a clear liquid diet​

Question 12

What are the key considerations for designing a high-calorie diet?

Answer 12

A high-calorie diet should include high amounts of carbohydrates, fats, and sugars, while avoiding excessive bulky, low-calorie foods that may suppress appetite​

Question 13

What is the purpose of a neutropenic diet, and what types of food should be included?

Answer 13

The neutropenic diet minimizes microbial contamination for immunocompromised patients, focusing on thoroughly cooked, canned, and sanitized foods​

Question 14

What are the typical indications for initiating tube feeding?

Answer 14

Tube feeding is indicated for patients unable to eat normally due to conditions like hypermetabolism, neurological diseases, gastrointestinal diseases, cancer, and organ failure

Question 15

What is the difference between nasogastric and jejunostomy tube feeding?

Answer 15

Nasogastric involves feeding through a tube in the nose into the stomach, while jejunostomy places the tube directly into the small intestine (jejunum)​

Question 16

What is parenteral nutrition, and when is it used?

Answer 16

Parenteral nutrition provides nutrients intravenously to patients with non-functioning GI tracts or those needing bowel rest​

Question 17

When would a clear liquid diet be recommended?

Answer 17

A clear liquid diet is recommended for patients before surgery, after surgery, or those with gastrointestinal disturbances to prevent overstimulation of the digestive system​

Question 18

What is the importance of a patient’s preference in diet therapy?

Answer 18

The patient’s preference is important for adherence and ensuring that they are consuming enough food to meet their nutritional requirements​

Question 19

What are the key principles for designing a soft diet?

Answer 19

A soft diet should be easily chewable, with foods softened through mechanical methods like mashing or pureeing, and should avoid hard, crunchy foods​