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FN 125 > Routine Therapeutic Diets > Flashcards

Routine Therapeutic Diets Flashcards

1
Q

Describe nutrition or dietary rx?

A

1) written by RND
2) designates type, amount, and frequency of nutrition based on the individual’s disease process and management goals
3) specify caloric level and other restrictions
4) limit or increase various dietary components

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2
Q

The dietary rx may limit

A

CHO
CHON
Fat
Vitamins and Minerals
Fiber
Alcohol
Water
Bioactive substances

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3
Q

Therapeutic diet is also called

A

Modified diet

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4
Q

Therapeutic diet is based on a

A

General, adequate diet

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5
Q

Purposes of a therapeutic diet

A

1) to provide the individual requirements based on digestive and absorptive capacity
2) to provide alleviation/arrest of a disease process
3) to address psychosocial factors affecting dietary intake

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6
Q

Therapeutic diets should vary as little as possible from the person’s normal diet

A

Personal eating patterns
Religious practices
Environmental factors
Food preferences
Socioeconomic conditions

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7
Q

7 forms of therapeutic diets

A

1) Change in consistency
2) Inc/Dec of energy
3) Increase or decrease of a type of food or nutrient
4) Elimination of specific food
5) Adjustments in level, ratio, or balance of macros
6) Rearrangement of the number and frequency of meals
7) Change in route of delivery of nutrients

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8
Q

Principles of Diet Planning (7)

A
  • provide enough calories to maintain DBW
  • provide enough protein to cover N losses
  • provide enough nutrients to prevent deficiency
  • be a modification of the usual normal diet
  • be psychologically, culturally, and socioeconomically acceptable
  • afford rest to the organ involved
  • be adjusted to the body’s ability to digest, absorb, transport, metabolize, and excrete nutrients
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9
Q

Regular diet - also called

A

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

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10
Q

Describe the regular diet.

A

The usual food and drink regularly consumed.

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11
Q

For ambulatory patients whose conditions do not require any dietary modification for therapeutic purposes.

A

Regular diet

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12
Q

Goal of the regular diet

A

To supply appropriate amounts of calories, protein, and other nutrients.

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13
Q

Basis for the modification of therapeutic diets in hospitals.

A

Regular diet

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14
Q

Hospital diets require (3)

A

Careful menu planning
Wise and proper food selection
Attractive food presentation

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15
Q

Quantity of selected food in regular diets is based on…

A

Dietary rx and patient preferences

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16
Q

Regular diets contain approximately:

A

1600 - 2200 kcal
180 - 300 g CHO
60 - 80 g CHON
80 - 100 g FAT

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17
Q

Foods allowed for regular diet

A

All

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18
Q

What are the texture-modified diets?

A

Finger-food modification diet
Mechanical soft diet
Soft diet
Neutropenic diet

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19
Q

Designed to prompt self-feeding and independence of impaired patients
May involve the use of adaptive equipment

A

Finger-food modification diet

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20
Q

People with Alzheimer’s, dementia, cognitive problems, and neuromuscular disorders
People who are combative, resistant, have difficulty in manipulating utensils

A

Finger food modification diet

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21
Q

Goals of FFM diet

A

1) to decrease frustration
2) to enhance self esteem and dignity
3) to increase morale and motivation
4) to improve appetite

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22
Q

A regular diet with restriction for foods that stimulate gastric acids secretion and motility.

A

Full bland diet

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23
Q

A full bland diet must be served in _____ but _______ _______ to reduce gastric acid secretion and motility.

A

Small but frequent meals

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24
Q

Hyperacidity
Gastric ulcer
Duodenal ulcer

A

Full bland diet

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25
Q

Foods avoided in a full bland diet

A

Spices, onions, garlic
Caffeine-containing and alcoholic beverages

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26
Q

Transition diet between liquid and full diet

A

Soft diet

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27
Q

Consists of tender but not ground or pureed, easily digested and mildly flavored
Allows whole meat, cooked vegetables and fruits

A

Soft diet

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28
Q

Goal of soft diet

A

To provide oral feedings that will promote a return to normal food intake.

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29
Q

Postoperative patients
Debilitated patient who has eating difficulties

A

Soft diet

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30
Q

Dental soft or geriatric soft diet

A

Mechanically soft diet

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31
Q

Require minimal chewing
Chopped, pureed, sieved

A

Mechanical soft diet

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32
Q

Indications of mechanical soft diet

A

For those with ill-fitted dentures
Post-oral, head, and neck surgery
Elderly patients
With chewing difficulty

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33
Q

Similar to soft diet but restricts hot spices, caffeine-containing, and alcoholic beverages

A

Soft bland diet

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34
Q

Also given in small frequent feedings

A

Soft bland diet

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35
Q

Those with peptic ulcer disease who cannot tolerate a full bland diet

A

Soft bland diet

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36
Q

Low-bacteria or low-microbial diet

A

Neutropenic diet

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37
Q

Handled, prepared, and served under strict sanitary conditions to minimize microbial count especially pathogens

A

Neutropenic diet

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38
Q

Characteristics of the neutropenic diet

A

Restricts/limits fresh fruits and vegetables
Adequate cooking and covering
Served immediately
Keeping hot foods hot, cold foods cold
Observe recommended temperatures
Avoid cross contamination
Thaw fish, meat, poultry in the refrigerator

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39
Q

Indications for neutropenic diet

A

Patients who undergo:
- Chemotherapy
- Organ transplant
- HIV/AIDS

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40
Q

Contains greater amounts of total energy and vitamins and minerals

A

High-calorie diet

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41
Q

High-calorie diet:

Total energy should cause a _______ _________ _________
Vitamins and minerals must be _________ ________

A

Positive energy balance
Above recommendations

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42
Q

High-calorie diet should have an additional:

A

500-1000 kcal day to TER

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43
Q

Indications of high-calorie diet

A

Underweight
Malabsorption
Debilitating disease post operatively
Fever and infection
Hyperthyroidism
Burns
Growth periods
Pregnancy and Lactation

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44
Q

How do we conduct a high-calorie diet?

A

Start gradually beginning with small portion sizes
3 small meals with 3 between-meal snacks
OR decrease in frequency but increase in intake

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45
Q

A regular diet but with CHON increased by 50-100% of the recommendation.

A

High-protein diet

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46
Q

Proportion of HBV proteins in high-protein diet

A

1/3 to 1/2

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47
Q

Characteristics of high-protein diet

A

Addition of CHON-rich foods without increasing portion sizes
5-6 small meals or regular meals w/ snacks
Commercially prepared dietary supplements in between meals or added to liquids 1 hr before a meal

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48
Q

Indications for high-protein diet

A

Growth period
Pregnancy
Lactation
Malnutrition
Surgery
Burns
Fractures
Fever and Infection
Pernicious anemia
Nephrotic syndrome
Hepatitis
Cirrhosis w/o impending hepatic coma

49
Q

A diet where dietary sources of sodium is restricted

A

Sodium-restricted diet

50
Q

Dietary sources of sodium

A

Table salt
Foods to which salt/sodium compounds have been added
Foods that inherently contain sodium
Chemically softened water containing sodium salts

51
Q

90-150 mEq

A

Stage 1 hypertension, mild edema

52
Q

40-89 mEq

A

Stage 2 hypertension, cirrhosis with ascites

53
Q

20-90 mEq

A

Congestive heart failure

54
Q

20 mEq

A

Cirrhosis with massive ascites

55
Q

Used for the prevention and control of edema and hypertension

A

No added salt diet

56
Q

No salt is added during preparation and consumption
Limited use and consumption of foods that have liberal amounts of natural sodium

A

No added salt diet

57
Q

No salt is added during preparation and consumption
Limited use and consumption of foods that have liberal amounts of natural sodium

A

No added salt diet

58
Q

No added salt diet should contain ______ mg of sodium

A

3000-4000

59
Q

Other term for high-fiber diet

A

High-roughage diet

60
Q

A normal diet with additional 2-3 servings of foods rich in fiber

A

High fiber diet

61
Q

High fiber should contain _____ g/day of fiber

A

25-30 g/day

62
Q

Goal of high fiber diet

A

To increase fiber intake rather than to attain a precise level of intake.

63
Q

Curative and preventive for the development of heart diseases, GIT cancer

A

High fiber diet

64
Q

High fiber diet is rich in

A

vitamins A, C, E, Se, ZN

65
Q

Indications for high fiber diet

A

Soluble
- coronary heart disease
- DM
- dyslipidemia
- gastric ulcer

Insoluble
- atonic constipation
- hemorrhoids
- colonic and rectal polyps/cancer
- diverticulosis
- IBS

66
Q

Contains <10-15 g/day of dietary fiber

A

Low fiber diet

67
Q

Goal of low fiber diet

A

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

68
Q

Limitations of low fiber diet

A

Does not provide the min. requirements for some nutrients due to maldigestion, malabsorption, drug-nutrient interaction, anorexia

May require supplementation of vitamins and/or minerals

Not intended for long term use

69
Q

Plant-based

Consists of a variety of legumes, whole grains, nuts, veg, fruits, and in some, eggs and dairy products

May require modification to meet nutritional needs

A

Vegetarian diet

70
Q

Exclusion of all animal products

A

Vegan/total vegetarian

71
Q

With cheese, milk, and other dairy products

A

Lacto-vegetarian

72
Q

With cheese, milk, other dairy products, and eggs

A

Lacto-ovo

73
Q

Exclusion of all animal products except fish

A

Pesco-vegetarian

74
Q

Exclusion of only red meats

A

Semi-vegetarian

75
Q

Follows the typical progression of diet post-operatively

A

Heart surgery diet

76
Q

Follows the pattern of a low-fat and/or weight loss diets

A

Heart surgery

77
Q

Controlled in sodium to prevent congestive heart failure

A

Heart surgery

78
Q

_______ and _________ depend on the type of heart surgery and patient response

A

Degree and duration

79
Q

Progressive I (Acute Phase)

A

Clear liquid diet
Given 24-48 hrs only
1000 kcal/day
1-1.2 L/day

80
Q

Progressive II (Sub-acute phase)

A

Full liquid diet
24-72 hrs only
1500 kcal
1.5-1.8 L/day

81
Q

Progressive III (Convalescent Phase)

A

Mechanical soft diet
1500-1800 kcal

82
Q

Progressive IV (Rehabilitative Phase)

A

Soft diet
1600-1800 kcal/day

83
Q

Limit fat to 10-15% of total calories

A

Low fat

84
Q

Low fat diet: Limitation of _____ ______ and ______ _______

A

Visible fats, added fats

85
Q

Low fat diet includes:

A

Complex carbohydrates, MCTs

86
Q

Indications of a low-fat diet

A

Hyperchylomicronemia
Type 1 hyperlipoproteinemia
Fat malabsorption syndromes

87
Q

A special high-fat and low-CHO diet that helps to control seizures or reduced recurrence of prolonged seizures

A

Ketogenic diet

88
Q

The ratio of fat to CHO + CHON

A

Ketogenic diet ratio

89
Q

These have anti-convulsant effects

A

Ketones

90
Q

Ketogenic diet requires supplementation of:

A

Vitamin D
Calcium
Folate
Iron

91
Q

Requires _ days to achieve ketogenic ratio of ___:_

A

4 days
3-4:1

92
Q

usual fat to CHO + CHON ratio

A

1:3

93
Q

Ketogenic diet contains

A

75-100 kcal/kg BW
1-2 g CHON/kg BW

94
Q

Ketogenic diet ratio for most children

A

4:1

95
Q

Ketogenic diet ratio for infants, adolescents, and children with higher CHO or CHON requirements

A

3:1

96
Q

Indications for ketogenic diet

A

Status epilepticus
Infantile spasms
Focal seizures
Tuberculosis sclerosis complex
Dravet syndrome
Rett syndrome
Doose syndrome
GLUT-1 deficiency

97
Q

≠fiber
end result of digestive, secretory, absorptive, and fermentative processes

A

Residue

98
Q

Transition from soft diet to regular diet
Similar to low-fiber but restricts foods that increase intestinal activity

A

Low-residue diet

99
Q

Also consist of low-fiber foods that have a low capacity to increase fecal residue/volume

A

Low-residue

100
Q

Limits/eliminates food that leave a high amount of residue in the colon

A

Minimal residue

101
Q

Goals of minimal residue diet

A

1) to decrease intestinal muscular activity
2) to decrease frequency of bowel movements
3) to minimize fecal volume and water

102
Q

Long term use of minimal residue diet may cause deficiency in:

A

vit. C, Ca, folate

103
Q

Indications of minimal residue diet

A

Crohn’s disease
Ulcerative colitis
Diverticulitis
Intestinal obstruction
Post-hemorrhoidectomy
Diarrhea

104
Q

Consists of clear liquids and juices that provide little residue and are easily absorbed

A

Clear liquid diet

105
Q

True or false: clear liquid diet is adequate in all nutrients

A

False

106
Q

True or false: clear liquid diets may not be used for more than 3 days without supplementation

A

True

107
Q

Goals of clear liquid diet

A

1) to provide fluids without stimulating extensive digestive processes
2) to relieve thirst
3) to provide oral feedings that will promote gradual return to normal food intake

108
Q

Indications of a clear liquid diet

A

Preoperative/post operative patients
With inflammatory conditions of the GIT
acute stages of illness
Conditions that require minimal residue

109
Q

Consists of semi-solid foods and fluids that are liquid at body temperature

A

Full liquid diet

110
Q

Transition diet in post-operative dietary regimens/conditions with moderately reduced GIT function

A

Full liquid diet

111
Q

Goal of full liquid diet

A

To provide oral feedings that will promote the return to normal food intake

112
Q

Indications of full liquid diet

A

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

113
Q

Indications of low-fiber diet

A

Spastic constipation
Small bowel obstruction
PUD
Ulcerative colitis
Radiation enteritis
Intestinal strictures
Gastroparesis
Acute diverticulitis
Pre-/postoperative for abdomen procedures
Inflammatory bowel syndrome
Chronic diarrhea

114
Q

B-hydroxybutyrate levels should be:

A

More than 3 mmol/L

115
Q

Restricts food that increase intestinal activity

A

Low-residue diet

116
Q

True or False: 1-2 cups of milk in low-residue diet is okay.

A

True.

117
Q

Simple sugars are avoided

A

Minimum residue diet

118
Q

May require modification of CHO and fat content to address the needs of people with dyslipidemia, diabetes, and hypoglycemia

A

Full liquid diet

FN 125 (3 decks)

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