NUTRI 1 Flashcards
It is modied or tailored to the nutrition needs of
a particular person
MODIFIED AND THERAPEUTIC DIET
● Modication in consistency and texture
● Transition between liquid diets and a regular diet
● Used when your body is ready for more than liquids
but still unable to switch to a regular diet
● Portion size is small
● Should be easy to chew, swallow and digest;
usually low in fiber and connective tissues and
generally bland in flavor
SOFT DIET
● Made up of foods that are low in residue, low in
fiber, easy to digest, soothing to the intestines
● Does not over-stimulate the digestive system, and
mildly seasoned
USES:
● Heartburn, nausea, vomiting, gas, ulcer
● Stomach or intestinal surgery
BLAND DIET
basis for a modied diet
● An aid to relieving signs and symptoms of a disease
REGULAR OR HOUSE DIET
● Recovering from surgery or a long illness
● Difficult in chewing and swallowing due to dental
problems
Uses for soft diet
● Referred to as “dental soft” or
“mechanically-altered” diet is a modification in
texture of a regular diet
● Foods should be well-cooked, easy to chew and if
necessary chopped, ground, mashed, or pureed
USES:
● With limited chewing ability
MECHANICAL SOFT DIET
● Indigestible carbohydrate in the diet is eliminated
● Animal products, rened grain products, and
selected fruits and vegetables are included
● Avoid any food made with seeds, nuts, and raw and
dried fruit
USES:
● Diarrhea and abdominal cramping
● Allow the bowel to rest during acute exacerbation of
diverticulitis
LOW FIBER DIET/LOW RESIDUE DIET
● Limits the amount of dietary fiber
● Usually found in fruits and vegetables that cannot
be digested
USES:
● To avoid irritation of the GIT, when the GI system
needs a rest, and to decrease bowel movement
RESIDUE RESTRICTED DIET
● Diculty in swallowing and as a symptom of a
disease or dysfunction that results from a
neurological, mechanical, structural or behavioral
disorder or condition
DYSPHAGIA DIET
● Provide a adequate energy, nutrients, and uids in a
consistency tolerated by the individual and adjusted
according to their changing needs
PURPOSE OF NUTRITIONAL CARE
● Smooth pureed, homogenous, very cohesive,
pudding like-foods that require very little chewing
ability
● No course textures, raw fruits and vegetables, or
nuts are allowed
NDD LEVEL 1: DYSPHAGIA PUREED
For patient who gets tired when chewing, who have
missing teeth, or sore mouth with severely reduced
oral
PUREED DIET
● Food for this level is cohesive, moist, semisolid
foods that require some chewing ability
● Patients on a dysphagia level 2 diet can tolerate
some textures but not all
USES:
For patients who can tolerate a minimum amount
of easily chewed food
NDD LEVEL 2: 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
● Also called non-residue diet
● Consists of clear liquids or foods that are easily
digested and leave no undigested residue in the
intestinal tract
Often used before tests, procedures or surgeries
that require no food in your stomach or intestine
CLEAR LIQUID DIET
● Contains food which are liquid at room temperature
or could be liqueed at body temperature (e.g. can
melt in the mouth or stomach)
● Prescribed for patients who can digest all liquids
but cannot handle solid food due to any of the
following:
○ Fever
○ Infections
○ Lesions in the mouth
○ GI disturbance
○ Nausea or vomiting
USES:
● Recommended after surgery, as a transition
between clear liquid and solid foods and for
patients who cannot chew or swallow foods
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
● 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
HIGH CALORIE/HIGH PROTEIN DIET
● Limits the number of calorie intake to between 1500
and 1800 each day
● This is considered low compared to the 2000 to
2400 calories per day that a normal person should
consume
LOW CALORIE DIET (LCD)
● 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
● Level of protein diet is about 0.6/kg of body weight
per day, or about 40-50 grams per day
Focuses on obtaining most of a patient’s daily
calories from complex CHOs
LOW PROTEIN DIET
● The diet regulates both the type and amount of fat
● It is planned to provide 15-25 percent of the total
calories of fat
CHOLESTEROL CONTENT
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
Includes no more than 2,000 to 3,000 mg of sodium
per day
LOW-SODIUM CONTENT
