Restrictions & Nurition Therapy Flashcards
Amount of liquids (Stage 1: 30mL/hour; Stage 2: 60-120mL/hr; Stage 3: 60-100g protein)
Postop bariatric surgery to help with diet tolerance
Bariatric
Black or red pepper, chocolate, coffee, tea
To reduce stomach acid with ulcers or esophagitis
Bland
Provide only banana, rice, applesauce, and toast
To help in control of diarrhea
BRAT
Fat, salt
Decreased blood cholesterol, used with bowel disorders when fats are not digested or absorbed properly
Cardiac
High sugar foods, desserts, sweetened beverages
Used in diabetics to help control blood glucose by limiting the amount of carbohydrates
CCHO/NCS
(Controlled Carbohydrate/No Concentrated Sweets)
Liquids at room temperature – clear to see through
To supply fluids and energy; requires minimal digestion or stimulation of G.I. tract
Clear liquids
Wheat, barley and rye
To help with celiac disease and gluten sensitivity
Gluten free
Liquids consistency at room temperature
To supply fluids, energy, and protein, when chewing or swallowing ability is decreased
Full liquids
Fiber – fresh fruit, vegetables, nuts, whole grains, seeds – greasy food, sugary dessert, carbonation, acidic and spicy foods.
Postop, G.I. disorders, to prevent blockage
Low fiber/residue
post surgical
Potato, tomato, orange, melon, banana
Reduce the workload of the kidneys, high level of potassium can cause arrhythmia
Low potassium
Salt, processed meats, processed foods, soy sauce
Help decrease fluid retention, can help control hypertension
Low sodium
Greens high in vitamin K: Swiss chard, kale, spinach, broccoli, cabbage, brussels sprouts
Drug nutrient interaction between Coumadin and vitamin K
Low vitamin K
Chopped, sliced, ground meat per patient’s tolerance
When chewing ability is decreased
Mechanical soft
All foods blended to smooth consistency
When chewing or swallowing ability is effected, or ability to digest food is decreased
Puréed
None
Provides balance diet to promote health
Regular
