THERAPEUTIC DIET

21問 • 1年前

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• Also known as Clinical Diet • Is a modification of normal diet that designed to meet the requirement of a given situation. • modification of regular diet to meet the needs of a particular person. • Modified for a. Nutrients b. Texture c. Food Allergies d. Abdominal procedure

THERAPEUTIC DIET

• Usually used after surgeries and procedure, to start gradually with feeding and monitor tolerance to food provided. • Foods that are soft in texture • The goal is to decrease nausea, diarrhea and gas bowel movement that may cause abdominal pain and discomfort.

TRANSITIONAL DIETS

Description: Foods that are liquid at room temperature such as clear juice, clear fruit flavored beverages, broth, tea, and gelatin dessert. This diet does not include milk-based liquids. Purpose: is used pre- and post- operatively, for acute episodes of nausea and vomiting to promote bowel rest, and when other liquids and solid foods are not tolerated. •helps prevent dehydration and relieves thirst. Remarks: Intended for a very short durations (3 days or less) due to nutritional.

Clear Liquid Diet

Description: is composed of foods that are liquid or that liquefy at room temperature. It also includes everything allowed on the Clear Liquid Diet plus strained cream soups and ice cream. Uses milk and milk-based products as sources of protein. If patient is lactose intolerant, the dietitian will recommend lactose-free products. Purpose: is often used as a transition between clear liquids and solid foods. It is prescribed when there are problems with chewing and swallowing and following oral surgery or surgery of the head and neck. This diet may also be used when your mouth or throat is sore. Remarks: It is a temporary diet because it is deficient in some vitamins and minerals. However, ligid protein/calorie supplements may be included if you need to follow this diet for x ended periods of time.

Full Liquid Diet

Description: includes easily digestible foods there are low fiber, mildly seasoned, and tender. Most raw fruits and vegetables, nuts, seeds, coarse breads and cereals are avoided. Milk, lean meats, fish, most forms of potatoes and white breads are served on this diet plan. Caffeine is discouraged. Fried and highly seasoned foods are discouraged since they may be difficult to digest. Purpose: Serves as a transition diet between Full liquid diet and Regular diet post surgeries. To decrease peristalsis and limit stimulation of the Gl tract. Re-narks: The portions in this type of diet are usually small, because reintroduction of any € 'an 1 following surgery is best tolerated in small portions.

Soft Diet

Description: is served based on the Dietary Guidelines and it incorporates a wide variety of foods and adequate caloric intake. It has no food restrictions. Purpose: Its purpose is to provide a well-balanced diet and ensure that individuals who do not require dietary modifications receive adequate nutrition. Remarks: It can also be referred to as a general or normal diet.

Regular Diet

• THESE TYPES OF DIETS ARE GIVEN FOR PEOPLE WHO HAVE DIFFICULTY IN CHEWING OR SWALLOWING THE FOOD. • USUALLY GIVEN TO ELDERLY PATIENTS, OR PATIENT FOLLOWING ORAL SURGERIES.

TEXTURE MODIFICATION

Description: The mechanical soft diet consists of foods soft in texture, moderately low in fiber, and processed by chopping, grinding or mincing to be easier to chew, according to individual need. Most milk products, tender meats, mashed potatoes, tender vegetables and fruits and their juices are included in the diet. Purpose: The mechanical soft diet is indicated for individuals who have difficulty with mastication due to conditions such as absence of teeth, loose dentures, and sore gums. It may be useful for individuals with varices, inflammation or strictures of the esophagus, and following radiation therapy to the oral, pharyngeal, or laryngeal areas. Remarks : Meals usually includes sauces and dressings to make food easier to chew.

Mechanically Soft Diet

Description: refers to very soft food that requires minimal chewing. It can be easily mashed with a fork and may need moistening with a sauce. Purpose: is indicated for patients whose swallowing muscles are not working properly and there is a risk of choking. Also, if the muscles in the mouth are weak, they may get tired before they have managed to eat enough. Remarks: Serve with thick sauces or gravies. Purée all food that cannot be mashed

Mashed Diet

• MANY DIGESTIVE PROBLEMS CAN BE PREVENTED BY EATING A HEALTHY, BALANCED DIET, SUCH AS CONSTIPATION, DIARRHEA, AND IRRITABLE BOWEL SYNDROME

MODIFICATION FOR GASTROINTESTINAL DISORDER

Description: consists of foods that are easily digestible and mildly seasoned. Fried foods, highly seasoned foods and most raw or gas-forming fruits and vegetables are eliminated. Purpose: is designed to avoid irritation of the gastrointestinal tract. Remarks: It can also be referred to as Bland diet.

Gastric Soft Diet (Bland Diet)

Description: diet does not allow foods high in sugar and smaller, more frequent meals are encouraged. Purpose: diet is typically used for controlling diarrhea and provides low fiber, low residue foods that are easier for the intestines to digest. Remarks: This diet is intended for a short duration due to nutritional inadequacies.

Antidiarrheal Diet

Description: focuses on whole grains, beans, vegetables and fruits to increase fiber content of diet. The diet might include extra fruits, or brown bread, and/or two types of salads. Purpose: Used for certain Gl conditions to promote gut health, such as constipation. Remarks: The High fiber diet should be introduced gradually as the high fiber intestinal distention or gas.

High Fiber Diet

• IS A CHEMICAL REACTION. • SOME COMMON FOOD INTOLERANCES INCLUDE LACTOSE INTOLERANCE AND GLUTEN INTOLERANCE

FOOD INTOLERANCE

Description: is similar to the Regular diet, but excludes milk and milk products and they are replaced with lactose free milk products, and milk alternatives, such as soy milk. Purpose: This diet is for individuals who are lactose intolerant or whom lactose is temporarily restricted for Gl related issues.

Lactose Free Diet

Description: is free of products containing gluten (wheat, barley, and rye), which include bread, pasta, cereals, biscuits and cakes and these can be replaced with Gluten free products, such as gluten free bread or pasta or rice crackers. Purpose: This diet is for gluten sensitive individuals or those individuals diagnosed as having Celiac Disease. Remarks: Gluten free products are available in the hospital, such as gluten free bread and pasta. They should be ordered once the patient is admitted to the hospital and they will be provided with 24hrs of admission. Olate.. e:enuc es are also available, such as rice crackers.

Gluten Free Diet

• THESE DIETS ARE ORDERED BASED ON PATIENT'S MEDICAL CONDITION, SUCH AS HAVING DIABETES, RENAL DISEASES, OR CARDIAC PROBLEMS, AND THEY ARE MODIFIED ACCORDING TO PATIENT'S NEEDS

MODIFICATION BASED ON MEDICAL CONDITION

Description: includes 3 main meals and 2 snacks that are served at 4p.m. and 10p.m. The Diet contains restricted amount of carbohydrates from the milk food group, starch, and fruit. The diet is rich in fiber from whole grains, vegetables and fruits. Protein portion is doubled for all Diabetic patient unless contraindicated. It is also low in fat, therefore all food items served should be low fat. Purpose: is ordered for Diabetic patients to help control blood sugar levels and avoid complications associated with diabetes. Remarks: snacks include Yoghurt, Laban, Muhalabiya (milk pudding) or Fruit.

Diabetic Diet

Description: limits red meat, cheese, whole milk, butter, and egg yolks, as well as high sodium foods and condiments. It promotes whole grains, beans, vegetables and fruits. Purpose: order is typical for patients with cardiovascular illnesses. Its purpose is to reduce serum cholesterol and lipid levels, to avoid and prevent excessive sodium intake and to reduce heart disease risk. This diet controls for total vie ary fat, saturated fat, cholesterol and salt.

Cardiac Diet (Low salt, low fat)

Description: includes individually tailored dietary protein, and certain other nutrients (Potassium, Phosphorus and Sodium) to help slow or prevent progression of illness. Usually this diet will omit whole grain products because they are rich in potassium and phosphorus, and milk products will be restricted to a certain quantity. Fruits are also chosen according to their nutrient content. Purpose: is specifically designed for patients who have kidney diseases, whether patient is on dialysis or pre-dialysis. The nutrient needs are ordered by a clinical nutritionist. Remarks: is considered an important component of the medical treatment for kidney.

Uremic Diet

Description: Immediately post the surgery the patient will drink only clear liquids, which are easier to swallow and less irritatine. Gradually Add soft foods as desired. Good choices include: ice cream. cooked cereals, mashed potatoes, pureed vegetables, puddings, warm soups, gelatin, yogurt, cottage cheese, soft-cooked or scrambled eggs, custards, and ground beef in gravy or sauce. Purpose: is ordered because some patients experience some pain on swallowing for at least the first 7-10 days after surgery. Remarks: Avoid citrus juices, or spicy foods that my irritate your wounds. It's important to get plenty of fluids.

Tonsillectomy Diet

Latin Abbreviations

JULLIANNE DANDAN · 43問 · 2年前

Latin Abbreviations