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FN 125 LE2 > Routine Therapeutic Diets > Flashcards

Routine Therapeutic Diets Flashcards

1
Q

What are the diets based on the elimination of specific foods?

A

Allergy diet
Gluten-free diet

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2
Q

What foods are allowed in regular or full diet?

A

All, but should provide enough calories, macros & micros

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3
Q

Goal of Soft diet

A

Provide oral feedings that will promote a return to normal food intake

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4
Q

This is a plant-based diet which consists of variety of whole grains, legumes, nuts, vegetables, fruits & in some types, eggs & dairy products

A

Vegetarian diet

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5
Q

It is a regular diet with restriction for foods that stimulate gastric acid secretion & motility, as well as small but frequent meals

A

Full bland diet

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6
Q

This diet is special high-fat, low-CHO diet that helps to control seizures or reduce recurrence or having prolonged seizures among epileptics

A

Ketogenic diet

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7
Q

This diet does not provide the minimum requirements for some nutrients due to maldigestion, malabsorption, drug-nutrient interactions, anorexia. It also requires supplementation of vitamins or minerals and not intended for long-term use

A

low fiber diet

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8
Q

Ketogenic diet ratio

A

ratio of fat to CHO + CHON

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9
Q

This diet is for post-operative patients following a full liquid diet and any debilitated patient who has difficulty eating

A

Soft diet

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10
Q

Foods allowed in high calorie diet

A

all foods in the normal diet with increased amounts of cereals, bread, butter, cream & other fats/sugars

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11
Q

Type of vegetarian diet that includes cheese, milk, & other dairy products

A

Lacto-vegetarian diet

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12
Q

Diet characteristics of progressive III (convalescent phase)

A

Mechanical soft diet (1500-1800 kcal/day, foods should be easily digested, free of gastric irritants, soft & low roughage, use of chopped meat, fish w/o bones)

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13
Q

Foods avoided in low fiber diet

A

Vegetables: Celery, squash, lettuce, broccoli, brussel sprouts, potato skins
Fruits: oranges, suha, grapefruits, berries, figs, prunes, raisins, cherries, apples, grapes
Others: bran, popcorn, oatmeal, kidney beans, nuts, coconut meat

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14
Q

It is written by the RND after the nutrition diagnosis, and designates the type, amount, & frequency of nutrition based on the individual’s disease process and goals.

A

Nutrition or Dietary prescription

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15
Q

Foods avoided in Minimal residue diet

A

Legumes, resistant starches, starchy vegetables, vegetables with pulp/not cooked except lettuce, pickles, horseradish, fresh/dried vegetables (Dried peas, lentils), cruciferous vegetables, onions, chives, peppers, soluble fibers
Fructose, fruit juices with pulp, canned pineapple, fresh fruit except banana & pineapple, prunes, prune juice, dried fruit, jam, marmalade, dried fruits

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16
Q

It is designed to prompt self-feeding & independence of impaired patients.

A

Finger food modification diet

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17
Q

It is the most common type of ketogenic diet

A

long-chain triglyceride diet

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18
Q

Characteristics of neutropenic diet

A

Restricts/limits fresh fruits & vegetables
Adequate cooking & covering of all foods
Served immediately
Keeping hot foods hot, cold foods cold
Recommended temp for food safety and storage is observed

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19
Q

Foods allowed in High calorie diet

A

All foods in regular diet BUT with emphasis on milk, eggs, cheeses, meats, poultry, fishes

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20
Q

What are the diets based on the rearrangement of the number & frequence of meals?

A

Diabetic diet
Post-gastrectomy diet

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21
Q

Foods avoided in Low residue diet

A

Vegetables with seeds, legumes, cruciferous vegetables (broccoli, cauliflower, cabbage)
Fresh fruit, prune juice, dried fruits, fruits with seeds, cooked fruits, raisins, berries
Milk in excess of 2 cups
Corn, whole-wheat grain/bread/ cereal/pastries, rolled oats
Tough meats/fish, meats with connective tissue, highly spiced & fried meats, beans & lentils
Candies with nuts/whole fruits, marmalade, jam
Alcohol

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22
Q

What are the goals of therapeutic or modified diets?

A
  1. Provide for individual requirements based on digestive & absorptive capacity
  2. Provide alleviation/arrest of a disease process
  3. Address psychosocial factors affecting dietary intake
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23
Q

Characteristics of Ketogenic diet

A

Involved gradual decrease of CHO and increased in FATS , while CHONs are maintained at the usual level
Aims to produce ketone bodies that have anti-convulsant effects
Provides adequate calories for normal growth, development & activity
Requires supplementation of certain micronutrients (Ca, Vit D, Fe, Folic acid)
Requires about 4 days to achieve the ketogenic ratio of 3-4:1 from the usual 1:3
Contains 75-100 kcal/kg BW and 1-2 g CHON/kg BW

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24
Q

What are the diets based on the changes in the consistency of foods?

A

Liquid diet
Pureed diet
Fiber-modified diets (low or high fiber diet)

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25
Q

Foods avoided in Full bland diet

A

spices, onions, garlic
Caffeine-containing & alcoholic beverage

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26
Q

This diet is generally used for the prevention or control of edema & hypertension

A

No added salt diet

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27
Q

Goal of Minimal residue diet

A

Decrease intestinal muscular activity
Decrease frequency of bowel movements
Minimize fecal volume & water

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28
Q

Foods allowed in high fiber diet

A

Vegetables: cabbage, kangkong, eggplant, onion, radishes, string beans, carrots, cauliflower, cucumber, green peppers, soybean sprout, spinach, turnip, okra, tomatoes, asparagus, broccoli, garbanzos
Fruits: fresh fruits w/ skin & pulp, dried/stewed fruits (raisins, prunes), cherries, strawberries, pears, apples, kiwi, guava, banana, grapefruit, orange, mango, pineapple, watermelon
Rice or substitutes: whole grain foods & breads, oatmeal, oat bran, whole wheat pasta, brown/black/red rice
Others: all beans & peas (garbanzos, kidney beans, lentils), all nuts & seeds (almonds, peanuts, cashews, walnuts)

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29
Q

Amount of dietary fiber in high fiber diet

A

25-30 g/day

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30
Q

This diet follows the typical progression of diet post-operatively and the pattern of low-fat or weight loss diets

A

heart surgery diet

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31
Q

Characteristics of high fiber diet

A

Not only CURATIVE but PREVENTIVE for the development of heart diseases, GIT cancers
Generally high in micronutrients esp. antioxidants (Vit A C E, Se Zn)

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32
Q

Factors considered in therapeutic or modified diets

A

Personal eating patterns
Food preferences
Socioeconomic conditions
Religious practices
Environmental factors affecting food intake

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33
Q

Insoluble fiber in high fiber diet is for what patients or conditions?

A

Atonic constipation
Hemorrhoids
Colon & Rectal polyps/cancer
Diverticulosis
Irritable bowel syndrome

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34
Q

Amount of sodium in No added salt diet

A

3000-4000 mg

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35
Q

What are the diets based on the changes in the route of nutrient delivery?

A

Enteral nutrition
Parenteral nutrition

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36
Q

This diet is used before/after certain types of organ transplantation, chemotherapy, for patients with HIV/AIDS, and immunocompromised patients with <500 mm3 neutrophil count

A

neutropenic diet

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37
Q

4 categories of intervention phase

A

food and nutrition therapies, nutrition education, nutrition counseling, coordination of care (referral for financial or food resources)

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38
Q

Foods avoided in Low fat diet

A

Cream, whole milk/yogurt, 1% low-fat milk, 2% reduced fat milk, ice cream, coconut milk
Regular meat cuts, processed meats, fish packed in oil, duck, pork cuts high in fat, peanut butter, nuts, all other cheeses EXCEPT cottage, natural/processed cheeses w/ 5g or less fat/oz, mozzarella, reduced fat cheddar

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39
Q

Foods allowed in finger food modification diet

A

Any fluid milk, cheese sticks/cubes/slices, custard pie
Meat loaf, patties, cutlets, nuggets, tender cut up meat, fish/fish sticks, sausage, luncheon meats, omelets, deviled eggs, firmly cooked eggs
Cut up fresh fruits, grapes, drained chuck canned fruits, dried fruits, fruits molded into firm gelatin
Bite size cooked vegetables, baked/steamed potatoes, timbales & souffles, relishes (if good w/ dentition), cherry tomatoes
Breads, buns, muffins, biscuits, crackers, pita-bread, tortillas, pancakes, toasts, bite size dry cereal w/o milk, cooked cereal with milk in mug, cereal bars, granola bars
Nuts, peanut butter, table spreads, salad dressings, mayonnaise, sweet or sour cream, creamers & toppings, gravies/sauces (side)
Strained/blended soups in mug
Cookies, sliced cakes/pies, donuts, turnovers, ice cream bar / sandwiches, finger gelatin

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40
Q

This diet consists of foods that are tender bit not ground/pureed, easily digested & mildly flavored

A

Soft diet

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41
Q

How many kcal, carbohydrates, protein, and fat does regular or full diet contains?

A

1600-2000 kcal
180-300 g CHO
60-80 g CHON
80-100 g FAT

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42
Q

Use of full liquid diet is for patients with what conditions

A

Post-operative patients following the clear liquid diet
Acute-ill patient
Patients who cannot chew/swallow pureed foods
Supplement to tube feeding

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43
Q

It is for patients with hyperacidity ir peptic ulcer disease who cannot tolerate a full bland diet

A

soft bland diet

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44
Q

A transition diet in post-operative dietary regimens/ conditions with moderately reduced GIT function, and requires multivitamin/mineral supplementation if using for >2-3 weeks

A

Full liquid diet

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45
Q

Foods allowed in Soft diet

A

Cooked milk-flavored vegetables, asparagus tips, young tender beans, carrots, mushroom, squash, tomato juice, chayote, green papaya, peas, spinach
Citrus fruits w/o membranes, all fruit juices, cooked/canned low fiber fruits (banana)
Whole/evap/low fat milk, milk drinks/shakes, malted milk, plain yogurt
Rice gruel, bakery products made from white/refined wheat, refined cereals
Tender meat/fish/fowl, meats w/o connective tissues, eggs, cottage cheeses, mildly flavored cheese, yogurt, cheese style peanut butter
Broth, cream soup, strained vegetable soup, coffee, tea, carbonated/cereal beverages
Sugar, honey, syrup, plain & unflavored gelatin, soft custards, pudding, plain ice cream, popsicles, sherbet, chocolate, cakes, cookies w/o nuts
Fortified margarine/butter, mayonnaise, gravy, cream, veg oil

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46
Q

This diet may require dietary modification or supplementation to meet nutritional status needs during illness, pregnancy, lactation, infancy & childhood

A

Vegetarian diet

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47
Q

This diet provide enough calories and may include use of complex CHOs, medium-chain triglycerides (MCTs) to supplement calories

A

Low fat diet

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48
Q

Other term for high fiber diet

A

high roughage diet

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49
Q

This diet is for people with Alzheimer, dementia/cognitive impairment, or certain neuromuscular disorders, as well as combative, resisting being fed, have difficulty manipulating utensils.

A

Finger food modification diet

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50
Q

Also called dental soft or geriatric soft diet

A

mechanically soft diet

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51
Q

It targets the etiology identified in the assessment or ameliorates signs and symptoms of the diagnosis.

A

Nutrition Intervention

52
Q

Usual fatty foods included in ketogenic diet

A

Butter, heavy whipping cream, mayonnaise, oils (canola, olive)

53
Q

It is a normal diet with 2-3 additional servings of foods rich in dietary fiber

A

high fiber diet

54
Q

This diet limits or eliminates foods that leave a high amount of residue in the colon

A

Minimal residue diet

55
Q

This diet consists of foods that require minimal chewing

A

mechanically soft diet

56
Q

It is the actions taken to treat nutrition problems.

A

Nutrition Intervention

57
Q

Foods avoided in High calorie diet

A

Excessive amounts of bulky, low calorie foods, fried foods, or those that may interfere with appetite

58
Q

Use of clear liquid diet is for patients with what conditions

A

Preoperative / postoperative patients
W/ inflammatory conditions of the GIT
Acute stages of illnesses especially those with fever
Conditions that require minimal residue

59
Q

Foods allowed in clear liquid diet

A

Strained fruit juices
Fat-free clear broth & bouillon
Flavored & unflavored gelatin, popsicles, fruit ices (w/o milk), sugar, honey, syrup, hard candy
Coffee, tea, carbonated & fruit beverages

60
Q

Diet characteristics of progressive IV (rehabilitative phase)

A

Soft diet (1600-1800 kcal/day, foods prepared with allowable amounts of oil, spices & salty condiments)

61
Q

It is a basis for the modification of therapeutic diets in the hospital

A

regular or full diet

62
Q

A transition diet to a regulat diet from soft/full diet

A

Low residue diet

63
Q

This diet limit the intake of dietary sources of sodium such as table salt, foods to which salt/sodium compounds have been added, foods that inherently contain sodium, chemically softened water containing sodium salts

A

Sodium restricted diet

64
Q

What are the routine therapeutic diets based on the nutrient modification?

A

High calorie diet
High protein diet
Sodium restricted diet
Low fat diet
Heart Surgery diet
Bland diet
FIber modified diet
Vegetarian diet
Residue restricted
Liquid diets (clear & full)

65
Q

This diet may use adaptive equipment like plate stabilizer, plate guards, weighted utensils, rocking knives, nosey cups, spouted cups/mugs with handles

A

Finger food modification diet

66
Q

Indications of Sodium restricted diet

A

90-150 sodium - Stage 1 hypertension, mild edema
40-89 sodium - stage 2 hypertension; cirrhosis w/ ascites
20-90 sodium - congestive heart failure
20 sodium - cirrhosis w/ massive ascites

67
Q

This diet contains greater amounts of total energy (positive energy balance) and vitamins & minerals above the recommendation, and the + 500-1000 kcal/day to TER

A

High calorie diet

68
Q

Use of Minimal residue diet is for patients with what conditions

A

Crohn’s disease
Diverticulitis
Intestinal obstruction
Post hemorrhoidectomy
Moderate to severe diarrhea
Ulcerative colitis

69
Q

What are the routine therapeutic diets based on the texture modification?

A

Finger-food modification diet
Soft diet
Mechanically soft diet

70
Q

What are the routine therapeutic diets based on the GIT function?

A

Enteral feeding
Parenteral feeding

71
Q

This diet control sodium to prevent congestive heart failure

A

heart surgery diet

72
Q

This diet is handled, prepared & served under strict SANITARY CONDITIONS to minimize microbial count esp. pathogens

A

neutropenic diet

73
Q

Foods allowed in full liquid diet

A

Pureed meats in soup, liver spread, potted meat, soft-cooked
Whole-milk, evaporated milk, low-fat milk, milk drinks, milk shake, malted milk, plain yogurt
Pureed strained lugao, cooked cereals
All juices; pureed vegetables (Chayote, carrots, green papaya)
Citrus & other fruit juices
Broth, strained cream soup, bouillon
Sugar, honey, syrup, plain & unflavored gelatin, pudding, soft custards, plain ice cream, popsicles, sherbet
Coffee, tea, carbonated & cereal beverages, fruit drinks

74
Q

Type of vegetarian diet that excludes all animal products

A

Vegan/ total Vegetarian diet

75
Q

This diet is for patients with ill-fitted dentures, post-oral, head, & neck surgery, elderly, and difficulty chewing

A

mechanically soft diet

76
Q

This diet is based on a general, adequate diet.

A

Therapeutic or modified diets

77
Q

Low fat diet is used for patients with what conditions?

A

Hyperchylomicronemia or Type I hyperlipoproteinemia
Fat-malabsorption syndromes

78
Q

Diet characteristics of progressive II (sub-acute phase)

A

Full liquid diet (given for 24-72 hrs only, 1500 kcal/day, 1.5-1.8 L/day)

79
Q

Foods avoided in lacto-ovo-vegetarian diet

A

Whole milk, chocolate milk
High fat cheeses, refried beans
Avocado
Deep fried, battered or fried veg
Butter, sour cream, cream cheese, non-dairy creamers w/ coconut oil
High sugar, high fat desserts (pies, pastries, frosted cake, candy, whole-milk puddings, custards, ice cream)
Tea with meals, carbonated beverages, sweetened/flavored sparkling water, fruit beverages/ drinks/ades, alcohol-containing beverages

80
Q

Other term for therapeutic diets

A

Modified diets

81
Q

The phase which specifies what, where, when, and how of the intervention.

A

Intervention phase

82
Q

Characteristics of high calorie diet

A

Started gradually beginning with small portion sizes followed by increase in size & frequency
Follows 3 small meals with 3 between-meal snacks
For some: decrease in frequency but increase intake during meals
Includes energy & nutrient dense foods

83
Q

Foods allowed in mechanically soft diet

A

chopped, pureed or sieved hard/ large pieces of food

84
Q

Type of vegetarian diet that excludes only red meats

A

Semi-vegetarian diet

85
Q

Ketogenic ratio for long-chain triglyceride diet

A

3-4:1
4:1 for most children
3:1 for infants, adolescents & children with higher requirements for CHO or CHON

86
Q

Other term for regular or full diet

A

General diet, diet as tolerated (DAT), house diet

87
Q

The goal of this diet is to supply appropriate amounts of calories, protein & other nutrients

A

regular or full diet

88
Q

Goal of low fiber diet

A

eliminate foods known to increase fecal volume that might distend & aggravate the inflamed tissue

89
Q

Foods avoided in neutropenic diet

A

Raw/pre-cooked meat, fish, eggs, cold cuts, poultry
Dried fruits, raw nuts
Yogurt, eggnog w/ raw egg
Fresh fruits & vegetables

90
Q

Principles in planning finger food modification diet

A

Offer pre-cut meals, cheese, fruits & vegetables into strips, wedges, or bite-sized cubes
Foods should be calorie & nutrient dense, good sources of fiber
Provide adequate fluid intake

91
Q

This diet is for people who are underweight, with malabsorption syndromes, debilitating disease post operatively, fever & infection, hyperthyroidism, burns, growth periods, pregnancy, lactation

A

High calorie diet

92
Q

Diet with 1/3 - 1/2 of the CHON is HBV, and with adequate CHO and fats to spare CHON as an energy source

A

High protein diet

93
Q

Goal of high fiber diet

A

increase intake of fiber than to attain precise level of intake

94
Q

What are the diets based on the adjustment in the level, ratio or balance of macronutrient?

A

Diabetic diet
Ketogenic diet
Renal diet
Cholesterol-lowering diet

95
Q

Ketogenic diet is used for patients with what conditions?

A

Statis epilepticus
Infantile spasms
Children with focal seisures
Tuberous sclerosis complex
Dravet syndrome
Rett syndrome
Doose syndrome
GLUT-1 deficiency

96
Q

It is the type of diet that includes usual food and drink regularly consumed.

A

regular or full diet

97
Q

Type of vegetarian diet that excludes all animal products except fish

A

Pesco-vegetarian diet

98
Q

It is a phase where collaboration among the RND, patients and others to identify goals and objectives that will indicate the success of the intervention, and will lead to the creation of Diet Rx.

A

Planning phase

99
Q

Diet that consists of low fiber foods (<10-15 g/day) & foods tha have low capacity to increase fecal residue/volume

A

Low residue diet

100
Q

This diet is for people in growth periods, pregnancy, lactation, malnutrition, burns, surgery, fractures, fever & infection, pernicious anemia, nephrotic syndrome, hepatitis, cirrhosis w/o impending hepatic coma

A

High calorie diet

101
Q

Diet for patients with hyperacidity, gastric ulcers, and duodenal ulcers

A

Full bland diet

102
Q

What are the diets based on the increase or decrease in energy value of diet?

A

Weight-reduction/Loss diet
High-calorie diet

103
Q

This diet is for ambulatory patients whose conditions DO NOT require any dietary modification for therapeutic purposes

A

regular or full diet

104
Q

Diet consists of clear liquids & juices that provide little residue & are easily absorbed and inadequate in all nutrients

A

Clear liquid diet

105
Q

This diet consists of fluids and semi solid foods that are liquid at body temperature

A

Full liquid diet

106
Q

It is a transition between liquid & full diet

A

Soft diet

107
Q

This diet limit fat to 10-15% of total calories, both visible fats & added fats

A

Low fat diet

108
Q

Principles in planning vegetarian diet

A

Limit eggs to 3-4x/week to control cholesterol intake
Provide enough CHO to spare CHON as energy source
Include variety of plants to ensure intake of all 20 AA
Ensure adequate vit D intake or exposure to sunlight to maintain normal calcium levels
Include vit C rich foods to enhance iron absorption
Limit tea intake as it interferes with iron absorption
Vit B12 deficiency is possible for those who have totally excluded animal food sources
Zn deficiency is possible if too much oxalates, fiber, phytates & soy protein are consumed
Read food labels to avoid hidden ingredients (meat extracts, animal fats, eggs, milk)

109
Q

Low fiber diet is for patients with what condition?

A

Ulcerative colitis
Spastic constipation
Small bowel obstruction
Radiation enteritis
Peptic ulcer disease
Intestinal strictures
Inflammatory bowel syndrome
Gastroparesis
Chronic diarrhea
Acute diverticulitis
Preoperative/postoperative diet for certain abdominal procedures

110
Q

Characteristics of High calorie diet

A

Simple addition of CHON-rich food w/o increasing portion sizes
5-6 small meals or regular meals w/ snacks
May use commercially prepared dietary supplements in between meals or added to liquid served at least 1 hr before a meal

111
Q

Diet characteristics of progressive I (acute phase)

A

Clear liquid diet (given for 24-48 hrs only, 1000 kcal/day, 1-1.2 L/day)

112
Q

What are the diets based on the increase of decrease in the type of food/nutrient consumed?

A

Sodium-restricted diet
Lactose-restricted diet
Fiber-enhanced diet
High-potassium diet

113
Q

Prolonged use of this diet is not recommended without supplementation (>3days) and meals are offered every 2-3 hrs/at mealtime

A

Clear liquid diet

114
Q

What type of fiber is used for patients with coronary heart disease, diabetes mellitus, dyslipidemia, and gastric ulcer in high fiber diet?

A

Soluble fiber

115
Q

It is a regular diet with CHON increased by 50-100% of the recommendation

A

high protein diet

116
Q

Amount of dietary fiber in low fiber diet

A

<10-15 g/day

117
Q

General steps for ketogenic diet

A

1st day
NPO
Hydrated with CHO-free solutions (PNSS)
Monitor blood glucose, pH, acid-base & fluid balances

2nd-3rd day
Beta hydroxybutyrate level is > 3 mmol/L
Convert to a 3:1 or 4:1 ketogenic liquid diet (KetoCal) then convert to solid diet

118
Q

Long term use of this diet may cause deficiency of vit C, Ca & folic acid due to decreased intake of fruits, vegetables, milk & dairy products

A

Minimal residue diet

119
Q

It involves 2 steps, which are planning and implementation.

A

Nutrition Intervention

120
Q

What are the goals of finger food modification diet?

A

Decrease frustration
Enhance dignity & self-esteem
Increase morale & motivation
Improve appetite

121
Q

Goals of Clear liquid diet

A

Provide fluid w/o stimulating extensive digestive processes
Relieve thirst
Provide oral feedings that will promote gradual return to a normal food intake

122
Q

What are the principles of diet planning?

A

Provide enough calories to maintain DBW
Provide enough protein to cover loss in nitrogen due to disease process
Provide necessary & enough nutrient to prevent nutritional deficiencies
A modification of the usual normal diet
Be psychologically, culturally & socioeconomically acceptable
Afford rest to organ involved in the disease
Adjusted to the body’s ability to digest, absorb, transport, metabolize & excrete nutrients

123
Q

Similar to low fiber diet BUT restricts foods that increases intestinal activity

A

Low residue diet

124
Q

Other term for neutropenic diet

A

low-bacteria or low-microbial diet

125
Q

This diet is similar to soft diet but with additional restrictions on “hot” spices (black pepper, chilies, mustards), caffeine-containing & alcoholic beverages, and given in small frequent feedings

A

soft bland diet

FN 125 LE2 (8 decks)

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