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NCM 105 > THERAPEUTIC DIETS > Flashcards

THERAPEUTIC DIETS Flashcards

1
Q

a diet that includes all foods and meets the nutrients needs of healthy people.

A

Regular diet or Standard diet

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2
Q

A diet that is altered by changing food consistency or nutrient content or by including or eliminating specific foods

A

modified diet or therapeutic diet

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3
Q

Are changes made during food preparation, processing and consumption to increase the bioavailability of micronutrients and reduce micronutrient deficiencies . (beck and heath 2013)

A

DIETARY MODIFICATION

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4
Q

What are the 4 classification of modified diets

A

consistency , nutrient content, quantity, special method of feeding

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5
Q

What type of consistency is this: nutritionally inadequate and should only be used for short periods of time.

A

LIQUID DIET

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6
Q

WHAT TYPE OF CONSISTENCY IS THIS: WATER, APPLE OR GRAPE JUICE, FAT FREE BROTHS, PLAIN GELATIN, POPSICLES, GINGER ALE, TEA, COFFEE

A

CLEAR LIQUID DIET

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7
Q

clear liquid diet plus strained soups and cereals, fruit and vegetable juices, yogurt, hot cocoa, custard, ice cream, pudding, sherbet, and eggnog

A

FULL LIQUID DIET

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8
Q

Similar to regular diet but foods must require little chewing and be easy to digest

A

SOFT DIET

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9
Q

diet is modified in consistency so that food does not have to be chewed, easy to swallow

foods must be of pudding like consistency

A

PUREED DIET

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10
Q

all called as dental diet

it includes foods which are easy to chew and swallow

no restriction on seasoning or method od preparation.

Food may be modified by

Such as mashing, blendrizing or chopping

A

MECHANICAL SOFT DIET

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11
Q

similar to the soft diet

also includes - simple salads, fruit salads, and paneer

A

LIGHT DIET OR GENERAL HOSPITAL DIET

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12
Q

is any diet in which the protein intake is reduced. anyone diagnosed with kidney or liver disease may be prescribed a ____ diet.

A

low protein diet

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13
Q

Adolescents who need additional growth, pregnant or lactating women, before and or after surgery, pts suffering from burns, fevers or infections.

A

HIGH PROTEIN DIET

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14
Q
  • Restricts foods containing cholesterol
  • used for pts with atherosclerosis and heart disease
  • limit foods high in saturated fats such as beef, liver pork, lamb, egg yolk etc.
A

LOW CHOLESTEROL DIET

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15
Q

Used for pts with cardiovascular diseases such as hypertension or congestive heart disease, kidney disease and edema

A

Sodium restricted diet (low sodium or low salt diet)

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16
Q

Used for pts with gallbladder and liver disease, obesity, and certain heart diseases

Avoid cream, whole milk, cheese, fats, fatty meats, rich desserts, chocolate, fried foods, salad dressings, nuts and coconut

A

fat restricted or low fat diet

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17
Q

are use to reduce blood pressure in hypertension and t promote the loss of excess fluids in edema due to cardiovascular or renal disease and in ascites due to hepatic disease

A

sodium controlled diets

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18
Q

is the term for high blood pressure

Identified when a blood pressure is sustained at >130/80 mmHg

A

hypertension

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19
Q

DASH DIET STANDS FOR?

A

DIETARY APPROACHED TO STOP HYPERTENSION

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20
Q

Diet contains exchange lists

Goods are grouped according to type, nutrients and calories

Pts are allowed a certain number of items from each exchange list according to individual needs

A

DIABETIC DIET / CARBOHYDRATE - CONTROLLED DIETS FOR DIABETES MELLITUS

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21
Q

Many individuals are unaware they have disease
6th leading cause of death in US
contributes to other life threatening conditions

A

DIABETES MELLITUS

22
Q

Give some symptoms of diabetes (8 kabilog)

A

frequent urination
dehydration
increased thirst
weight loss
increased hunger
blurred vision
increased infections
fatigue

23
Q

Made of single or double sugar molecules
- fruit
- dairy products

A

simple carbohydrates

24
Q

made of longer chains of sugar molecules
- whole grains
- legumes
- starchy and non - starchy veggies

A

complex carbohydrates

25
Q

Used for pts who are overweight. Avoid or limit high calories foods such as: butter, cream, whole milk, cream soups or gravies.

A

low calorie diet

26
Q

Used for pts who are underweight, or who have anorexia nervosa, hyoerthyroidism, or cancer

A

high calorie diet

27
Q

refers to the practice of managing the amount of food you consume at each meal or snack

A

portion control

28
Q

for pts w conditions such as kidney disease or heart failure to prevent fluid build up in the body

A

fluid restricted diet

29
Q

fiber can be modified in 2 ways:

A

high fiber diet & low fiber diet

30
Q

used to prevent & treat constipation. also prescribed in obesity to increased the volume of food

A

high fiber diet

31
Q

prescribed during acute infections of the GI tract. such as ulcerative colitis, severe diarrhea

A

low fiber diet

32
Q

Provision of nutrients using GI tract, including tube feedings & oral diets

A

enteral nutrition

33
Q

Is the provision of nutrients to patients who cannot meet their nutritional requirements by eating standard diets.

A

nutrition support

34
Q

2 types of nutritional support

A

enteral & parenteral

35
Q

delivery of nutrients into GI tract through a tube

A

enteral

36
Q

delivery of nutrients into blood stam intravenously

A

parenteral

37
Q

Is a tube inserted through a small incision in the abdomen into the stomach and is used for LONG Term enteral nutrition

A

GASTRIC FEEDING TUBE

38
Q

is a medical process involving the insertion of a plastic tube through the nose, past the throat and down into the stomach

A

nasogastric intubation

39
Q

What are the 4 types of enteral formulas?

A

standard formula
hydrolyzed formula
disease - specific formulas
modular formulas

40
Q

for patients who can digest & absorb nutrients without difficulty; contains protein & carbohydrate sources

A

Standard formula

41
Q

used for patients with
compromised digestive or absorptive
functions— macronutrients are partially or
fully broken down & require little, if any,
digestion before absorption

A

Hydrolyzed formula

42
Q

designed to meet
nutrient needs of patients with particular
disorders: liver, kidney, lung diseases, glucose
intolerance, metabolic stress

A

Disease specific formulas

43
Q

contain only one or two
macronutrients; used to enhance other
formulas

A

Modular formulas

44
Q

requires formula to be transferred from original packaging to feeding container

A

open feeding system

45
Q

Formula prepackaged in ready to use containers

A

closed feeding system

46
Q

delivery of prescribed volume over 20-40 minutes at scheduled
interval

A

intermittent feeding

47
Q

slow delivery at constant rate over 8-24 hour period

A

Continuous feeding

48
Q

delivery of large amount of
liquid in less than 15-20 minutes few times a
day

A

Bolus feeding

49
Q

2 main forms of parenteral nutrition

A

peripheral parenteral nutrition and central total parenteral nutrition

50
Q

– Can only provide limited amounts of energy &
protein
– Peripheral veins can be damaged by overly
concentrated solutions
– Limited to patients who do not have high nutrient
needs or fluid restrictions
– Used most often for short-term nutrition support
(7-10 days)
– Rotation of vein sites may be necessary

A

Peripheral parenteral nutrition and and (PPN)

51
Q

– Can reliably meet complete nutrient
requirements
– Provides nutrient-dense solutions for
patients with high nutrient needs or fluid
restrictions
– Preferred for long-term intravenous
feedings
– Inserted directly into a large central vein
or into central vein via peripheral vein

A

TOTAL PARENTERAL NUTRITION (TPN)

NCM 105 (6 decks)

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