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NUTRID > THERAPEUTIC DIET > Flashcards

THERAPEUTIC DIET Flashcards

1
Q
  • system of food intake
  • usual foods and drinks regularly consumed
  • foods prescribed, regulated, or restricted in kind and amount for therapeutic or other purposes
A

DIET THERAPY

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2
Q

treatment of physical, mental, or behavioral problems that is meant to cure or REHBILITATE somebody

A

THERAPY

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3
Q

OBJECTIVES OF DIET THERAPY

A
  1. To maintain or restore good nutritional status
  2. To correct nutritional deficiencies in which may have occurred
  3. To afford rest to a particular organ, or to the whole body which may be affected
  4. To adjust the diet according to the patient’s tolerance and the ability of the body to metabolize nutrients.
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4
Q

TYPES OF DIET

A

General Diets
Diets Modified in Consistency
Diets Modified in Composition

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5
Q

NORMAL DIET planned to provide the recommended daily allowances for essential nutrients

A

GENERAL DIETS

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6
Q

designed to MEET THE CALORIC NEEDS for a BEDRIDDEN patient whose condition does not require any dietary modification

A

GENERAL DIETS

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7
Q

a REGULAR DIET altered to meet SPECIFIC BODY REQUIREMENTS UNDER DIFFERENT CONDITION OF HEALTH OR DISEASE

A

DIET MODIFIED IN CONSISTENCY

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8
Q

customized the LEVEL OF THICKNESS OR SMOOTHNESS OF A FOOD

A

DIETS MODIFIED IN CONSISTENCY

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9
Q

These diets are used in the treatment of GATROINTESTINAL TRACT. They can be from a very low residue diet to a very high fiber diet.

A

DIETS MODIFIED IN CONSISTENCY

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10
Q

Method of feeding is by mouth, unless otherwise indicated.

A

Diets Modified in Consistency

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11
Q

Factors In The Study Of Diet Therapy

A
  1. Underlying disease conditions which require a change in diet.
  2. Duration of disease
  3. Factors in the dietary which must be altered to overcome disease conditions
  4. Patient’s tolerance of food by mouth
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12
Q
  • BALANCED DIET
  • usually used for AMBULATORY PATIENTS
  • may have slight calorie reduction
  • Decreased or omitted: rich desserts, cream sauces, salad dressings, and fried foods
A

Regular or Standard Diet

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13
Q

consist of a variety of foods that are LIQUID AT ROOM TEMP

A

LIQUID DIETS

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14
Q

these diets are used in:
- febrile states
- post op
- whenever the patient is unable to tolerate solid food

A

LIQUID DIETS

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15
Q

a clear fluid diet is usually used for _____ days

A

1 or 2 days

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16
Q

this diet is indicated in:
- acute illness
- surgery
- gastrointestinal disturbances

A

CLEAR LIQUID DIET

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17
Q

FOODS PERMITTED IN CLEAR LIQUID DIET

A
  • tea with lemon & sugar
  • coffee
  • fat free broths
  • carbonated beverages
18
Q

This diet is indicated when a patient is:
- Acutely ill.
- Unable to chew or swallow solid food.
- This diet includes all foods which are liquid at room temperature.
- Six or more feedings can be given daily.

A

FULL LIQUID DIET

19
Q

FOODS IN FULL LIQUID DIET

A

Beverages — Cocoa, coffee or tea.
Cereal — Fine or strained gruels.
Dessert — Soft custard, gelatin.
Eggs — Raw in broth with fruit juices or milk.
Fruit — All strained juices.
Meat — Strained in soups.
Vegetables — Puree, soups.
Miscellaneous — Butter, cocoa, sugar, salt

20
Q
  • is between liquid diet and normal diet
  • includes BOTH LIQUID AND SOLID foods which contain restricted amount of indigestible carbohydrates and no tough connective tissue
A

SOFT DIET

21
Q

this diet is nutritionally adequate

A

SOFT DIET

22
Q

The diet is made up of foods which can be completely absorbed, thereby leaving LITTLE OR NO RESIDUE for formation of FECES. This diet provides insufficient minerals and vitamins.
Foods high in fiber should be omitted.

A

LOW RESIDUE DIETS

23
Q

Used during:
Severe diarrhea to afford rest to the gastrointestinal tract.
Operations.
Whenever necessary to reduce bulk in the gastrointestinal tract.

A

LOW RESIDUE DIETS

24
Q

is mainly used for ATONIC CONSTIPATION and DIVERTICULOSIS.
Fluid intake is also increased.

A

HIGH FIBRE DIET

25
Q

plays a significant role in colonic function

A

DIETARY FIBRE

26
Q

interval of feeding with high fibre diets should be ______ meals daily

A

THREE

27
Q

used for patients who are OVERWEIGHT; avoid or limit high-calorie foods

A

LOW-CALORIE

28
Q

used for patients who are UNDERWEIGHT, have anorexia nervosa, hyperthyroidism, or cancer

Extra protein and carbohydrates
Avoid high-bulk foods
Avoid high-fat foods

A

HIGH-CALORIE

29
Q

These diets are prescribed for
Weight loss
Fever
Hyperthyroidism
Burns.

A

HIGH CALORIE DIET

30
Q

These diets are prescribed for weight reduction in
Diabetes Mellitus
Cardiovascular diseases
Hypertension
Gout
Preceding surgery.

A

LOW CALORIE DIET

31
Q

This is a normal diet with energy values reduced to 1500, 1200 or 1000 calories.

A

LOW CALORIE DIET

32
Q

prescribed for
Gall bladder diseases
Cystic fibrosis
Atherosclerosis
Myocardial infarction
Hyperlipidemia etc.

A

FAT CONTROLLED DIET

33
Q

regulate the amount and type of fat allowed.

A

FAT CONTROLLED DIET

34
Q

average daily intake of cholesterol in a fat controlled diet

A

300 mg

35
Q

is a severe restriction that excludes salty foods and salt in cooking and at the table.

A

FIRST DIET

36
Q

used both to prevent and treat EDEMA.

Therefore, it is prescribed for congestive heart failure, hypertension, toxemia of pregnancy, liver and renal diseases.

A

LOW SODIUM DIET

37
Q

Specific foods may cause an immunologically mediated response in certain individuals.
Those foods which cause a known reaction are eliminated from the diet.

A

Food Allergies and Food Intolerances

38
Q

result in symptoms associated with the intake of that food but are NOT IMMUNOLOGICAL RESPONSES.

A

Foods Intolerance

39
Q

common example of food intolerance

A

lactose intolerance

40
Q

Used for patients with diabetes mellitus
Exchange lists are used to choose foods
Avoid sugar-heavy foods

A

DIABETIC DIET

41
Q

Restricts foods containing cholesterol
Used for patients with atherosclerosis and heart disease
Limit foods high in saturated fats

A

LOW - CHOLESTEROL DIET

42
Q

EASILY DIGESTED FOODS that do not irritate the digestive tract
Used for patients with ulcers, colitis, and other digestive diseases

A

Bland Diet

NUTRID (8 decks)

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