CH 12: Food related Issues Flashcards
what do dietary guidelines do
they are designed to attain or maintain optimal nutritional status
whats quantitative dietary modification
mods in numbers of meals served, calories and specific nutrients
whats qualitative dietary modification
mods in texture, consistency and nutrients
what’s regular or general diet
the basis of modified diets in hospitals
what’s diet as tolerated
allows for postoperative diet progression that depends on patient’s tolerance
what mod contributes to hospital malnutrition
clear liquid diets
what is a clear liquid diet and how long should it be used
a diet of foods that are clear and liquid at room/body temp
used no more than 8 to 24 hours
when should full liquid diets be chosen
when patient is having difficulty chewing or swallowing solids
whats a full liquid diet and it’s issues
foods that are liquid at room temperature
problem with lactose intolerance and cholesterol and high saturated fat
when should dysphagia diets be chosen
when patients have difficulty chewing and swallowing
what are the levels of dysphagia diets
lvl 1 = dysphagia pureed
lvl 2 = dysphagia mechanically altered
lvl 3 = dyshpagia advanced
lvl 4 = return to reg diet
what is the soft diet
whole foods low in fiber and lightly seasoned
when to chose soft diet
for short period like for pre and post op patients or to help get back to reg diet
top causes of food poisoning
norovirus
salmonella species
clostridium perfringens
campylobacter species
staphylococcus aureus
what is considered Hospital Associated Infections (HAI)
campylobacter species
staphylococcus aureus
what does integrative medicine include
dietary or food changes
dietary supplements (DSHEA) defintion
products that supplement dietary intake and are considered food and not drugs or additives
