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UNIT 7 Flashcards

1
Q

usually involves modifying the current dietary lifestyle to promote optimum health. It is used as a method to improve health prescribed by a physician.

A

Diet therapy

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2
Q

is based on the modification of the nutrients or other aspects of a normal diet to meet a person’s nutritional needs during an illness.

A

Therapeutic nutrition

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3
Q

is a broad term for the practical application of nutrition as a preventative or corrective treatment of disease. This involves modification of an existing dietary lifestyle however, in some cases, an alternative dietary lifestyle plan may be developed to eliminate certain foods to reclaim health

A

Diet therapy

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4
Q

is to restore or maintain an acceptable nutritional status of a patient.

A

The purpose of diet therapy

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5
Q

The purpose of diet therapy is to restore or maintain an acceptable nutritional status of a patient. According to Stanfield & Hui (2010), this is accomplished by modifying one or more of the following aspects of the diet:

A
  1. basic nutrient(s)
  2. caloric contribution
  3. texture or consistency
  4. seasonings
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6
Q

Purpose of Dietary Therapy
These are as follows:

A
  1. To ensure adequate energy and nutrient intake- to prevent under and over nutrition
  2. To prevent insufficient intake of some micronutrients such as iron and folate
  3. To prevent physiological consequences of malnutrition
  4. To improve adherence of recommendations such as RDA, UL, and EAR.
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7
Q

Based from Mainul Islam (2015)

A

one important aspect is that all therapeutic diets are the adaptation of the normal diet and the skeleton structure of the therapeutic diet must be based on the requirements of a healthy person. The dietitian also must consider the patient as a person and also given to the economic status, dietary pattern, likes and dislikes, family environment, preferences, and religious status of the patient. As a rule, a therapeutic diet must be easily digestible, soft, liquid, clear fluid, or bland based on the condition. Best sources must be selected to ensure maximum utilization from the food consumed as a whole of a patient who has a poor appetite.

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8
Q

is critical in helping a patient adjust to a modified diet by acting as the coordinator, interpreter, and teacher of diet therapy.

A

The nurse’s role

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9
Q

Meeting the patient’s nutritional needs involves

A

the coordination of the medical, dietary, and nursing staff.

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10
Q

the nurse maintains liaisons among the patient, the physician, and the dietitian; assists the patient at meals; observes the patient’s response to foods and beverages; charts pertinent information; and supports and supplements the primary instruction given by the dietitian.

A

In larger hospitals,

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11
Q

, nursing homes, and community nursing services, the nurse may be responsible for planning, supervising, and teaching the modified diet. In many cases, the nurse may need to interpret the diet and make food selections both for the patient and the kitchen personnel

A

In small hospitals

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12
Q

It is important to emphasize that in the practice of diet therapy one must consider the following:

A
  1. To maintain and restore the nutritional status
  2. To correct nutritional status
  3. To improve clinical or subclinical nutritional deficiencies
  4. To decrease calories for weight control
  5. To provide a greater amount of a nutrient such as sodium
  6. To exclude foods due to allergies or food intolerance
  7. To provide texture modifications due to problems in chewing and/or swallowing
  8. To maintain, decrease, or increase body weight
  9. To rest certain organs of the body.
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13
Q

must consider the physiological, psychological, cultural, social, and economic factors of the patient.

A

Health professionals in the care of hospitalized patients

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14
Q

may revert to those of childhood favorites.

A

Food preferences

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15
Q

may be desired.

A

Symbolic security foods

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16
Q

can help a hospitalized patient accept a therapeutic diet by recognizing the many factors that affect the patient and then helping with the adjustment.

A

The health team

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17
Q

are evaluated according to past nutrition practices and clinical disorders

A

The patient’s nutritional needs

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18
Q

is on the patient’s identified needs and problems.

A

The focus of diet therapy

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19
Q

should be relevant to the nature of the illness and its effects on the body

A

The diet plan

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20
Q

The ____ diet is the most frequently used of all diets in hospitals.

A

“normal,” “regular,” or “house”

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21
Q

, is of great importance in a therapeutic sense.

A

A normal diet, like a modified diet

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22
Q

diet is recommended to avoid constipation. Also, eight to ten glasses of fluids daily should be consumed.

A

A high fiber

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23
Q

include whole grains and raw fruits and vegetables. If the patient cannot tolerate the latter, cooked ones may be used.

A

Foods high in fiber

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24
Q

Benefits of a High Fiber Diet
These are as follows:

A
  1. Bowel Regularity
  2. Cholesterol and Reduced Triglycerides
  3. Colon Polyps and Cancer
  4. Colon Wall Integrity
  5. Blood Sugar
  6. Weight Loss
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25
Q

A high fiber diet promotes regularity with a softer, bulkier, and regular stool pattern. This decreases the chance of hemorrhoids, diverticulosis, and perhaps colon cancer.

A
  1. Bowel Regularity
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26
Q

The soluble fibers are the ones that will reduce cholesterol levels when used regularly. They may also reduce the incidence of coronary heart disease. Oats, flax seeds, and legumes or beans are the recommended fibers.

A
  1. Cholesterol and Reduced Triglycerides
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27
Q

To increase regularity and speed the movement of cancer-causing carcinogens through the bowel. A high fiber diet increases the integrity and health of the wall of the colon. The risk of cancer may be reduced.

A
  1. Colon Polyps and Cancer
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28
Q

A high fiber diet changes the bacterial makeup of the colon toward a more favorable balance.

A
  1. Colon Wall Integrity
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29
Q

Soluble fiber such as in legumes (beans) and oats slows the absorption of blood sugar and so helps regulate the sugar in the blood. Insoluble fiber regularly is associated with a reduced risk of type 2 diabetes.

A
  1. Blood Sugar
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30
Q

High fiber diets are more filling and give a sense of fullness sooner than an animal and meat-based diet does.

A
  1. Weight Loss
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31
Q

A ___ consists of foods that will pour or are liquid at body temperature as stated by Marcin (2017)

A

liquid diet

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32
Q

is low and, consequently, such diets are used only for very limited periods.

A

The nutritive value of liquid diets

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33
Q

may be clear-liquid or full-liquid

A

Liquid diets

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34
Q

They are standard hospital diets. The ____ is used for various reasons. One objective is to keep the fecal matter in the colon at a minimum.

A

liquid diet

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35
Q

A ___ may be used after surgery.

A

clear liquid diet

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36
Q

The ___ is composed mainly of water and carbohydrates. It is only a temporary diet since it is nutritionally inadequate. Its use is typically limited to 24 to 36 hours.

A

clear-liquid diet

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37
Q

This diet permits tea, coffee or coffee substitute, and fat-free broth. Ginger ale, fruit juices, flavored gelatin, fruit ices, and water gruels (strained and liquefied cooked cereals) are sometimes given.

A
  • Clear Liquid
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38
Q

Small amounts of fluid are given to the patient every

A

hour or two.

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39
Q

The primary objective of the diet is to relieve thirst and to help maintain water balance. Broth provides some sodium, and fruit juices contribute potassium. The inclusion of carbonated beverages, sugar, and fruit juices furnishes a small amount of carbohydrate. This diet is deficient in nutrients and provides about 600 calories per day. Severe malnutrition results from extended use of this diet.

A
  • Clear Liquid
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40
Q

Although the ____ may not be very exciting, it does fulfill its purpose. It’s designed to keep your stomach and intestines clear and to limit strain to your digestive system while keeping your body hydrated.

A

clear liquid diet

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41
Q

is similar to a clear liquid diet, but it includes all foods that are liquid or will turn to liquid at room temperature, or melt at body temperature. It gives you more nutrition than a clear liquid diet. It also allows your body to heal from a procedure.

A

A full liquid diet

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42
Q

It may be recommended if you were recently on a clear liquid diet, but are ready to include more foods in your diet. It may also recommend for people who have difficulty swallowing solid foods.

A

A full liquid diet

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43
Q

Fruits and vegetables Variety of Foods on a Full Liquid Diet

A
  • all fruit or veggie juices (avoid pulp unless your doctor says otherwise)
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44
Q

Fats Variety of Foods on a Full Liquid Diet

A
  • butter
  • margarine
  • mayonnaise
  • creamy peanut butter, or nut butter of choice
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45
Q

Soups Variety of Foods on a Full Liquid Diet

A
  • bouillon
  • clear broths (beef, chicken, vegetable)
  • strained and pureed vegetable soup
  • strained meat- or cream-based soups (may contain pureed veggies or meat)
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46
Q

Beverages Variety of Foods on a Full Liquid Diet

A
  • coffee and tea
  • hot cocoa
  • artificially flavored fruit drinks
  • lemonade
  • sports drinks, like Gatorade
  • milkshakes (you may add smooth peanut butter or canned fruit, but blend until smooth)
  • pasteurized eggnog
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47
Q

Grains Variety of Foods on a Full Liquid Diet

A
  • Cream of Wheat
  • Cream of Rice
  • grits
  • other cooked cereals made from refined grains and thinned with milk
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48
Q

Desserts Variety of Foods on a Full Liquid Diet

A
  • pudding
  • custard
  • gelatin
  • ice cream (plain varieties)
  • sherbet
  • popsicles
  • fruit ices
49
Q

Dairy Variety of Foods on a Full Liquid Diet

A
  • all types of cow’s milk (whole, low-fat, reduced-fat, fat-free)
  • lactose-free milk products, such as soy, almond, or flax milk
  • half-and-half
  • butter
  • sour cream
  • custard-style yogurts
50
Q

Other Variety of Foods on a Full Liquid Diet

A
  • sweeteners, such as honey, sugar, and maple syrup
  • salt
  • herbs, spices, and flavored syrups, like chocolate syrup
  • brewer’s yeast
  • pureed fruits, such as applesauce
  • pureed vegetables diluted into soups, such as strained pumpkin puree in a cream soup
  • cooked cereals, such as oatmeal
  • pureed potatoes
  • strained, pureed meats
51
Q

Foods to Avoid on a Full Liquid Diet

A
  • mashed fruits and vegetables, such as mashed avocado
  • nuts and seeds
  • hard and soft cheeses
  • soups with noodles, rice, or other chunks in it
  • ice cream with solids in it
  • bread
  • whole cereals and other grains
  • meats and meat substitutes
  • carbonated beverages, such as sparkling water and soda
52
Q

Things to consider before starting a full liquid diet
Here are some other considerations:

A
  1. Pureed foods should be of stage 1, or “baby-food” consistency. There should be no chunks or visible pieces before mixing it into soups and other liquids.
  2. Adding milk, water, salad dressings, and mayonnaise can help moisten foods for easier blending.
  3. Trouble drinking enough is also a concern. Try drinking what you can at 15 to 20-minute intervals throughout the day.
  4. Nutritional supplements may be a good option if you need to be on a full liquid diet for longer than five days. Discuss your options with your doctor.
  5. Specific menus and food ideas are also important things to discuss with your doctor or dietitian.
  6. You may rapidly lose a significant amount of weight while following this type of diet. It’s meant to be used temporarily, not long term unless directed by your doctor.
  7. Experiencing fever, diarrhea, vomiting, and abdominal pain may be signs of infection or other complications of your surgery or medical condition.
53
Q

According to Antipuesto (2011), the ___ also termed as the TONSIL diet, is food preparation that includes serving cold or iced liquids. This diet varies depending on the severity of the patient’s condition, age, and overall health status. Usually, patients are instructed to refrain from eating solid foods for a day or two only since this diet does not provide adequate nutrition.

A

cold liquid diet

54
Q

is to promote relief to fresh mouth sores or following tonsillectomy. Serious symptoms of the condition following surgery effectively subside through this diet together with proper medication therapy.

A

The aim of prescribing a cold liquid diet

55
Q

Guidelines in Preparing for a Cold Liquid Diet

A

C – Consult a nutritionist or a doctor before initiating this diet. The cold liquid diet is not nutritionally adequate. Hence, you should not risk your health without proper medical advice.
O – Only soothing fluids are allowed in this diet. Selected items should be free from irritants and acid preparations. Wine, alcoholic beverages, and coffee are strong irritants and should be avoided.
L – Let the client shift to a mechanical soft diet first before launching this diet. The process of shifting the diet to cold liquids should be gradual.
D – Duration of the diet should only be two to three days to avoid risking your health condition. A high protein beverage can be served between meals to provide the nutrients needed by the body.

56
Q

Foods Allowed in a Cold Liquid Diet

A
  • Fresh fruit juice – iced or cold
  • Commercial fruit juices – iced or cold
  • Blended fresh fruits – fresh or cold
  • Fruit shake – iced or cold
  • All chilled milk
  • Dairy or non-dairy chilled yogurt
  • Cold thin cereal as a rice substitute
  • Any cold thin soup
  • Plain ice cream
  • Popsies
  • Plain sherbet
  • Cold soft custard
  • Cold jello or gelatin
57
Q

Foods Avoided in a Cold Liquid Diet

A
  • All solid, hard and hot foods
  • Wine and alcoholic beverages
  • All hot beverages
  • Tea and coffee
  • Strong-flavored fruit juices
58
Q

As explained by Bridges (2020), a ___ is low in spices and seasonings. You will need to avoid high-fat foods, as well as caffeine and alcohol

A

bland diet

59
Q

A ___ can help address the symptoms of ulcers, heartburn, GERD, nausea, and vomiting. You may also need a ___ after stomach or intestinal surgery. You should also avoid the medicine that contains aspirin or ibuprofen.

A

bland diet

60
Q

Diet Tips When You Are on a Bland Diet

A
  1. Eat small meals and eat more often during the day.
  2. Chew your food slowly and chew it well.
  3. Stop smoking cigarettes, if you smoke.
  4. DO NOT eat within 2 hours of your bedtime.
  5. Drink fluids slowly.
61
Q

Foods Allowed in a Bland Diet

A
  • Milk and other dairy products, low-fat or fat-free only
  • Cooked, canned, or frozen vegetables
  • Fruit juices and vegetable juices (some people, such as those with GERD, may want to avoid citrus and tomato)
  • Bread, crackers, and pasta made with refined white flour
  • Refined, hot cereals, such as Cream of Wheat (farina cereal)
  • Lean, tender meats, such as poultry, whitefish, and shellfish that are steamed, baked, or grilled with no added fat
  • Creamy peanut butter
  • Pudding and custard
  • Eggs
  • Tofu
  • Soup, especially broth
  • Weak tea
62
Q

Foods Avoided in a Bland Diet

A
  • Fatty dairy foods, such as whipped cream or high-fat ice cream
  • Strong cheeses, such as bleu or Roquefort cheese
  • Raw vegetables and dried fruits
  • Vegetables that make you gassy, such as broccoli, cabbage, cauliflower, cucumber, green peppers, and corn
  • Whole-grain or bran cereals
  • Whole-grain bread, crackers, or pasta
  • Pickles, sauerkraut, and similar foods
  • Spices, such as hot pepper and garlic
  • Foods with a lot of sugar in them
  • Seeds and nuts
  • Highly seasoned, cured or smoked meats and fish
  • Fried foods
  • Alcoholic beverages and drinks with caffeine in them
63
Q

The ___ is limited to soft foods for those who have difficulty chewing food because of missing teeth or poorly fitting dentures. The seasonings and preparation of this diet are the same as those for a normal diet

A

mechanically altered diet/ MECHANICAL SOFT

64
Q

Milk , Cheeses, Flours Foods Permitted in a Mechanically Altered Diet

A

All forms

65
Q

Eggs Foods Permitted in a Mechanically Altered Diet

A

Any cooked form

66
Q

Bread Foods Permitted in a Mechanically Altered Diet

A

White, rye without seeds, refined whole wheat; cornbread; any cracker not made with whole grains; French toast made from permitted bread; spoon bread; pancakes, plain soft rolls

67
Q

Cereals Foods Permitted in a Mechanically Altered Diet

A

All cooked, soft varieties; puffed flakes and non-coarse ready-to-eat varieties

68
Q

Meats, fish, poultry Foods Permitted in a Mechanically Altered Diet

A

Small cubed and finely ground or minced forms; as ingredients in creamed dishes, soups, casseroles, and stews

69
Q

Seafood Foods Permitted in a Mechanically Altered Diet

A

Any variety of fish without bone (canned, fresh, or frozen; packaged prepared forms in cream sauces); minced, shredded, ground, and finely chopped shellfish

70
Q

Legumes, nuts Foods Permitted in a Mechanically Altered Diet

A

Fine, smooth, creamy peanut butter; legumes (if tolerated) cooked tender, finely chopped, mashed, or minced

71
Q

Potatoes Foods Permitted in a Mechanically Altered Diet

A

White potatoes: mashed, boiled, baked, creamed, scalloped, cakes, au gratin; sweet potatoes: boiled, baked, mashed

72
Q

Soups Foods Permitted in a Mechanically Altered Diet

A

All varieties, preferably without hard solids such as nuts and seeds

73
Q

Fruits Foods Permitted in a Mechanically Altered Diet

A

Raw: avocado, banana; cooked and canned: fruit cocktail, cherries, apples, apricots, peaches, pears, sections of mandarin oranges, grapefruits, or oranges without membranes; all juices and nectars

74
Q

Vegetables Foods Permitted in a Mechanically Altered Diet

A

All juices; all vegetables cooked tender, chopped, mashed, canned, or pureed; canned, pureed, or paste forms of tomato

75
Q

Sweets Foods Permitted in a Mechanically Altered Diet

A

Marshmallow and chocolate sauces; preserves, marmalade, jelly, jam; candy: hard, chocolate, caramels, jellybeans, marshmallows, candy corn, butterscotch, gumdrops, plain fudge, lollipops, fondant mints; syrup: sorghum, maple, corn; sugar: granulated, brown, maple, confectioner’s; honey, molasses

76
Q

Desserts Foods Permitted in a Mechanically Altered Diet

A

All plain or certain flavored varieties (permitted flavorings include liquids, such as juice; finely chopped or pureed fruits without solid pieces of fruit, seeds, nuts, etc.); gelatins, puddings; ice cream, ice milk, sherbet; water ices; cakes, cookies, cake icing; cobblers

77
Q

Based on Mayo Clinic (2017), fiber is the part of fruits, vegetables, and grains not digested by your body. A ___ restricts these foods. As a result, the amount of undigested material passing through your large intestine is limited and stool bulk is lessened.

A

low-fiber diet

78
Q

A low-fiber diet may be recommended for several conditions or situations. It is sometimes called a

A

restricted-fiber diet.

79
Q

A ___ limits the types of vegetables, fruits, and grains that you can eat. Limit the amount of milk and milk products in your diet. Milk doesn’t contain fiber, but it may contribute to discomfort or diarrhea, especially if you’re lactose intolerant.

A

low-fiber diet

80
Q

Keep in mind that you may have fewer bowel movements and smaller stools while you’re following a __. To avoid constipation, you may need to drink extra fluids. Drink plenty of water unless your doctor tells you otherwise.

A

low-fiber diet

81
Q

Purpose of Low Fiber Diet

A
  • You have narrowing of the bowel due to a tumor or an inflammatory disease
  • You have had bowel surgery
  • You are having treatment, such as radiation, that damages or irritates your digestive tract
    *As your digestive system returns to normal, you usually can slowly add more fiber back into your diet.
82
Q

Foods Allowed in a Low Fiber Diet

A
  • White bread without nuts and seeds
  • White rice, plain white pasta, and crackers
  • Refined hot cereals, such as Cream of Wheat, or cold cereals with less than 1 gram of fiber per serving
  • Pancakes or waffles made from white refined flour
  • Most canned or well-cooked vegetables and fruits without skins or seeds
  • Fruit and vegetable juice with little or no pulp, fruit-flavored drinks, and flavored waters
  • Tender meat, poultry, fish, eggs, and tofu
  • Milk and foods made from milk — such as yogurt, pudding, ice cream, cheeses, and sour cream — if tolerated
  • Butter, margarine, oils and salad dressings without seeds
83
Q

Foods Avoided in a Low Fiber Diet

A
  • Whole-wheat or whole-grain bread, cereals, and pasta
  • Brown or wild rice and other whole grains, such as oats, kasha, barley and quinoa
  • Dried fruits and prune juice
  • Raw fruit, including those with seeds, skin or membranes, such as berries
  • Raw or undercooked vegetables, including corn
  • Dried beans, peas and lentils
  • Seeds and nuts and foods containing them, including peanut butter and other nut butter
  • Coconut
  • Popcorn
84
Q

A ___ typically ranges from 800 to about 1,500 calories daily.

A

low-calorie diet

85
Q

provide caloric intake levels that men and women need to maintain their respective weights.

A

The 2015-2020 Dietary Guidelines for Americans,

86
Q

These guidelines state that women need from ___ calories each day to maintain their weights.

A

1,800 to 2,400

87
Q

The caloric range for men is higher, ranging from between ___ calories daily to maintain their weights (Stanfield & Hui, 2010)

A

2,000 to 3,200

88
Q

is a type of diet in which it is comprised of food high in protein, carbohydrate, fat, vitamins, and minerals. In this type of diet, the calories could amount to 4000 to 5000 calories a day.

A

high-calorie diet

89
Q

requires you to restrict the amount of protein you consume, typically so that it constitutes 4–8% of your daily calories. This translates to somewhere between 20–50 grams of protein per day, depending on how many calories you consume.

A

low-protein diet

90
Q

is often recommended to help treat certain health conditions. Impaired liver function, kidney disease, or disorders that interfere with protein metabolism are some of the most common conditions that may require a low-protein diet.

A

low-protein diet

91
Q

is a type of weight loss plan that emphasizes the consumption of high-protein-containing foods.

A

A high protein diet

92
Q

is one in which the amount of fat you eat is restricted

A

low-fat diet

93
Q

is to help reduce overall calorie intake and to improve cholesterol levels. To help achieve these aims a low-fat diet should be appropriately balanced to include a healthy amount of vitamins and minerals.

A

The primary reasons for choosing a low-fat diet

94
Q

Foods Allowed in a Low Fat Diet

A
  • Whole-grain foods – such as oats and higher fiber versions of pasta, rice, and bread
  • Lean meats – such as skinless chicken and turkey
  • Whitefish
  • Reduced-fat dairy – skimmed milk and low-fat yogurt and cheese
  • Vegetables
  • Lentils
  • Fruit
95
Q

Foods not Allowed in a Low Fat Diet

A
  • Butter
  • Eggs
  • Cheese
  • Salad dressings
  • Certain sauces
  • Pastry
96
Q

limits and emphasizes foods high in protein and fat.

A

low-carb diet

97
Q

is generally used for losing weight. Some ___ may have health benefits beyond weight loss, such as reducing risk factors associated with type 2 diabetes and metabolic syndrome.

A

low-carb diets

98
Q

is typical with a low-carb diet.

A

A daily limit of 0.7 to 2 ounces (20 to 60 grams) of carbohydrates

99
Q

may help prevent or improve serious health conditions, such as metabolic syndrome, diabetes, high blood pressure, and cardiovascular disease.

A

Low-carb diets

100
Q

may improve high-density lipoprotein (HDL) cholesterol and triglyceride values slightly more than do moderate-carb diets.

A

Low-carb diets

101
Q

is an essential mineral involved in many important bodily functions, including cellular function, fluid regulation, electrolyte balance, and maintaining blood pressure.

A

sodium

102
Q

If you follow a low-sodium diet, seasoning foods and making meals palatable can be challenging. Here are some tips for food prep and cooking on a low-sodium diet:

A
  1. Use lemon juice as a salt substitute.
  2. Cook with fresh herbs rather than salt.
  3. Experiment with new spices.
  4. Use citrus juices and olive oil as a bright, zesty salad dressing.
  5. Snack on unsalted nuts sprinkled with a mix of herbs.
  6. Make homemade soup flavored with garlic and ginger.
  7. Prepare homemade meals using dried chickpeas and flavor it with garlic and herbs.
  8. Make a low-sodium marinade with olive oil, garlic, vinegar, honey, and ginger.
103
Q

Foods Allowed in a Low Sodium Diet

A
  • Fresh and frozen vegetables (without sauces): Greens, broccoli, cauliflower, peppers, etc.
  • Fresh, frozen, or dried fruits: Berries, apples, bananas, pears, etc.
  • Grains and beans: Dried beans, brown rice, farro, quinoa, and whole-wheat pasta.
  • Starchy vegetables: Potatoes, sweet potatoes, butternut squash, and parsnips.
  • Fresh or frozen meat and poultry: Chicken, turkey, beef, or pork.
  • Fresh or frozen fish: cod, sea bass, tuna, etc.
  • Eggs: Whole eggs and egg whites.
  • Healthy fats: Olive oil, avocado, and avocado oil.
  • Low-sodium soups: Low-sodium canned or homemade soups.
  • Dairy products: Milk, yogurt, unsalted butter, and low-sodium cheeses.
  • Bread and baked goods: Whole-wheat bread, low-sodium tortillas, and unsalted crackers.
  • Unsalted nuts and seeds: Pumpkin seeds, almonds, peanuts, etc.
  • Low-sodium snack foods: Unsalted pretzels, unsalted popcorn, and unsalted tortilla chips.
  • Low-sodium condiments: Vinegar, mayonnaise, low-sodium salad dressing, and low-sodium sauces.
  • Low-sodium beverages: Tea, coffee, low-sodium vegetable juice, and water.
  • Low-sodium seasonings: Garlic powder, no-salt blends, herbs, and spices.
104
Q

Foods Avoid in a Low Sodium Diet

A
  • Salty snack foods: Salted pretzels, chips, salted nuts, salted crackers, etc.
  • Frozen dinners: Frozen meat dishes, frozen pizza, etc.
  • Processed meats: Bacon, sausage, lunch meats, and hot dogs.
  • Salted, canned products: Vegetables, pasta, meats, fish, etc.
  • Salty soups: Canned soups and packaged soups.
  • Cheese and dairy: Cheese, cheese spreads, cottage cheese, buttermilk, salted butter, and cheese sauce.
  • High-sodium baked goods: Salted rolls, salted bagels, croutons, and crackers.
  • Baking mixes: High-sodium waffle, pancake or cake mixes.
  • Boxed meals: Macaroni and cheese, pasta meals, rice meals, etc.
  • High-sodium side dishes: Stuffing, boxed au gratin potatoes, hash browns, and rice pilaf.
  • Sauces and condiments: Gravy, soy sauce, commercial tomato sauce, salsa, and salad dressing.
  • Pickled vegetables: Pickles, olives, and sauerkraut.
  • Certain drinks: Regular vegetable juice, juice blends, and salty alcoholic beverages.
  • Seasonings: Salt and salt blends.
105
Q

keeps your muscles healthy and your heartbeat and blood pressure steady.

A

potassium

106
Q

. If you have a heart or kidney condition, though, your doctor may recommend a

A

low-potassium diet.

107
Q

FRUITS Foods Allowed in a Low Potassium Diet

A
  • Apples (plus apple juice and applesauce)
  • Blackberries
  • Blueberries
  • Cranberries
  • Fruit cocktail
  • Grapes and grape juice
  • Grapefruit
  • Mandarin oranges
  • Peaches
  • Pears
  • Pineapple and pineapple juice
  • Plums
  • Raspberries
  • Strawberries
  • Tangerine
  • Watermelon
108
Q

VEGETABLES Foods Allowed in a Low Potassium Diet

A
  • Alfalfa sprouts
  • Asparagus (6 raw spears)
  • Broccoli (raw)
  • Cabbage
  • Carrots (cooked)
  • Cauliflower
  • Celery (1 stalk)
  • Corn (half on the cob)
  • Cucumber
  • Eggplant
  • Green beans or wax beans
  • Kale
  • Lettuce
  • White mushrooms (raw)
  • Onion
  • Parsley
  • Peas (green)
  • Peppers
  • Radish
  • Water chestnuts
  • Watercress
  • Yellow squash and zucchini
109
Q

Other low-potassium foods Foods Allowed in a Low Potassium Diet

A
  • Bread (not whole grain)
  • Cake (angel or yellow)
  • Coffee (8 ounces)
  • Cookies (no nuts or chocolate)
  • Noodles
  • Pasta
  • Pies (no chocolate or high-potassium fruit)
  • Rice
  • Tea (16 ounces max)
110
Q

FRUITS Foods Avoid in a Low Potassium Diet

A
  • Apricots
  • Bananas
  • Cantaloupe
  • Dried fruit
  • Honeydew melon
  • Kiwi
  • Mango
  • Nectarines
  • Oranges and orange juice
  • Papaya
  • Pomegranate and pomegranate juice
  • Prunes and prune juice
  • Pumpkin
  • Raisins
111
Q

VEGETABLES Foods Avoid in a Low Potassium Diet

A
  • Acorn squash, butternut squash, Hubbard squash
  • Avocado
  • Artichoke
  • Beets
  • Baked beans, black beans, refried beans
  • Broccoli (cooked)
  • Brussels sprouts
  • Kohlrabi
  • Lentils
  • Okra
  • Onions (fried)
  • Parsnips
  • Potatoes (white and sweet)
  • Rutabagas
  • Spinach (cooked)
  • Tomatoes, tomato sauce, and tomato paste
  • Vegetable juice
112
Q

Other high-potassium foods Foods Avoid in a Low Potassium Diet

A
  • Bran products
  • Chocolate
  • Coconut
  • Creamed soups
  • French fries
  • Granola
  • Ice cream
  • Milk (buttermilk, chocolate, eggnog evaporated, malted, soy and milkshakes)
  • Miso
  • Molasses
  • Nuts
  • Peanut butter
  • Potato chips
  • Salt substitutes
  • Seeds
  • Tofu
  • Yogurt
113
Q

is a meal plan based on foods that are low in purine content.

A

), a low-purine diet

114
Q

is a substance that is found in foods and is produced naturally by the body. __ are broken down by the body and changed to uric acid.

A

Purine

115
Q

Other guidelines to follow in a low purine diet:

A
  • Increase liquid intake. Drink 8 to 16 (eight-ounce) cups of liquid each day. At least half of the liquid you drink should be water. The liquid can help your body get rid of extra uric acid.
  • Limit or avoid alcohol. Alcohol (especially beer) increases your risk of a gout attack. Beer contains a high amount of purine.
  • Maintain a healthy weight. If you are overweight, you should lose weight slowly. Weight loss can help decrease the amount of stress on your joints. Regular exercise can help you lose weight if you are overweight, or maintain your weight if you are at a normal weight. Talk to your healthcare provider before you begin an exercise program.
116
Q

Low Purine foods
(Consume foods in low purine)

A
  • Eggs, nuts, and peanut butter
  • Low-fat and fat-free cheese and ice cream
  • Skim or 1% milk
  • Soup made without meat extract or broth
  • Vegetables that are not on the medium-purine list below
  • All fruit and fruit juices
  • Bread, pasta, rice, cake, cornbread, and popcorn
  • Water, soda, tea, coffee, and cocoa
  • Sugar, sweets, and gelatin
  • Fat and oil
117
Q

Medium-purine foods

A
  • Meats: Limit the following to 4 to 6 ounces each day.
     Meat and poultry
     Crab, lobster, oysters, and shrimp
  • Vegetables: Limit the following vegetables to ½ cup each day.
     Asparagus
     Cauliflower
     Spinach
     Mushrooms
     Green peas
  • Beans, peas, and lentils (limit to 1 cup each day)
  • Oats and oatmeal (limit to ⅔ cup uncooked each day)
  • Wheat germ and bran (limit to ¼ cup each day)
118
Q

High-purine foods
(Limit or avoid foods high in purine)

A
  • Anchovies, sardines, scallops, and mussels
  • Tuna, codfish, herring, and haddock
  • Wild game meats, like goose and duck
  • Organ meats, such as brains, heart, kidney, liver, and sweetbreads
  • Gravies and sauces made with meat
  • Yeast extracts taken in the form of a supplement

NUTRIDIET (11 decks)

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