diet therapy and enteral nutrition

Question 1

A systematic approach to collect,
record, and interpret relevant data
from patients, clients, family
members, caregivers and other
individuals and groups.
- ongoing dynamic process that
involves initial data collection as well
as continual reassessment and
analysis of the patient’s status
compared to specified criteria

Answer 1

nutrition assessment

Question 2

Defined as a systematic problem-
solving method that NDs use to
critically think and make decisions
to address nutrition-related
problems and provide safe and
effective quality nutrition care.

Answer 2

nutrition care process

Question 3

A food and nutrition
professional’s identification
and labelling of an existing
nutrition problem that the
food and nutrition
professional is responsible
for treating independently.
Step 2:
NUTRITION DIAGNOSIS
WED
FRI
WKND THU
Expressed using diagnostic
terms and the etiologies, signs
and symptoms that have been
identified

Answer 3

nutrition diagnosis

Question 4

excessive or inadequate
intake compared to requirements (actual
or estimated)

Answer 4

intake

Question 5

medical or physical
conditions that are abnormal

Answer 5

clinical

Question 6

3 categories of clinical

Answer 6

Functional
Biochemical
Weight

Question 7

environmental related
to knowledge, attitudes, beliefs, physical
environment, access to food or food
safety

Answer 7

behavioral

Question 8

Purposefully planned
action/designed with the intent of
changing a nutrition-related
behavior, risk factor, environmental
condition or aspect of nutritional
health status.
Must include identification of the
goals and objectives of nutrition
care.

Answer 8

nutrition intervention

Question 9

Identifies the amount of
progress made and
whether goals/expected
outcomes are being met.

Answer 9

NUTRITION MONITORING
AND EVALUATION

Question 10

● The branch of dietetics that is
concerned with the use of food
for therapeutic purposes
● The modification of the normal
diet to meet the physiological
requirements of a sick individual.

Answer 10

diet therapy

Question 11

diet must
meet body’s requirements for
essential nutrients as disease
condition permits

Answer 11

liberalization

Question 12

must
consider individual’s food
habits, preferences, economic
status, religion, etc

Answer 12

individualization

Question 13

modified
diet should vary from the
adequate normal diet as little
as possible.

Answer 13

simplification

Question 14

It is designed to maintain
optimal nutritional status.

Answer 14

full or regular diet

Question 15

It is a normal diet planned to
provide the recommended daily
allowances for the essential
nutrients and to meet the caloric
needs of a bedridden or an
ambulatory patient whose general
condition does not require general
modification or dietary restrictions.

Answer 15

full or regular diet

Question 16

● It is designed for patients who are
psychologically and physically
unable to tolerate a regular diet.
● Foods allowed are low in fiber diet
and connective tissues (seed, skin,
etc.) and are generally bland in
flavor.
● It is a transition diet from liquid to full
diet.

Answer 16

soft diet

Question 17

which diet is appropriate for:

○ Post operative cases when
patient can tolerate solid food
but not a full diet.
○ Fevers and mild infections
○ Gastro-intestinal disturbances

Answer 17

soft diet

Question 18

● Also called dental soft or geriatric
soft diet
● Foods should be well-cooked, easy
to chew and if necessary, chopped,
ground or minced.

Answer 18

mechanical soft

Question 19

which diet is for:

Poor dentures
After oral, head and neck surgery
Oral lesions
Dysphagia secondary to
neurologic, esophageal or
laryngeal disorders
Elderly and acutely ill patients
who have difficulty of chewing

Question 20

 this diet is made up of clear
liquid foods which leave no
residue in the gastro-intestinal
tract and with minimum digestive
activity.
 It is very inadequate nutritionally
and it’s use should be limited to
24 to 48 hours

Answer 20

clear liquid

Question 21

which diet is for: Pre-operative and postoperative cases
with normal GIT motor function
Acute diarrhea
Vomiting
Intestinal Obstruction
Fevers and infections
Acute inflammatory conditions of the GIT
When it is necessary to reduce fecal
material

Answer 21

clear liquid

Question 22

● it is prescribed for patients who
cannot tolerate solid foods.
● When carefully planned, diet may be
made adequate in energy and
protein and therefore be used for
several days
● Consists of foods that are free from
cellulose and irritating condiments.

Answer 22

general or full liquid

Question 23

what diet is for: Indications:
Difficulty in swallowing as in
fractured jaw and after oral surgery
Lesions in the mouth and GIT
Transition from clear liquid to soft
or regular diet

Answer 23

general or full liquid

Question 24

● a diet made up of foods which
do not unduly increase gastric
acid production and are non-
irritating to the GIT.
● Indications for use:
○ Gastric and duodenal
ulcers
○ Gastritis
○ Hiatal Hernia
○ Esophageal, gastric,
duodenal and pancreatic
surgery

Answer 24

bland diet

Question 25

• it include foods which are almost
  completely absorbed, thereby
  leaving minimum amount of residue
  in the intestinal tract for formation of
  fecal matter.
• Fruits, vegetables, whole grain
  bread/cereals and milk are
  restricted.

Answer 25

low residue

Question 26

Indications for use:
Diarrhea- to give rest to the GIT
Post-hemorrhoidectomy
Diverticulitis

Answer 26

low residue

Question 27

this diet is one in which the choice
of fruits and vegetables is limited to
those low in cellulose.
- Fibrous vegetables and fruits eaten
with skin and seeds, whole grains,
are omitted.

Answer 27

low fiber

Question 28

INDICATIONS:
Diverticulosis (acute phase)
Ulcerative colitis
Inflammation of the bowels
Diarrhea
Colostomy or ileostomy

Answer 28

low fiber

Question 29

Includes unrefined starches
(whole grain bread, brown rice,
potatoes, corn, beans), raw
fruits and vegetables

Answer 29

high fiber

Question 30

INDICATIONS:
○ Constipation
○ Diverticular Disease
○ Atherosclerosis
○ Diabetes mellitus

Answer 30

high fiber

Question 31

Indicated for patients with:
❑ acute glomerulonephritis
❑ chronic renal failure
❑ advance liver disease

Answer 31

low protein

Question 32

Goals:
to produce a gain in body weight,
to meet increased energy needs
prevent catabolism of tissues.
Indications for use:
Underweight
Hypercatabolic conditions:
hyperthyroidism, injury,
burns, fever and infections
Convalescence

Answer 32

high calorie

Question 33

An allowance of food and drink
with an energy value below that
required for maintenance in order
to bring about weight reduction;
around 1000-1400kcal

Indications for use:
Obesity
Reduced energy requirements:
Hypothyroidism, bed rest, elderly

Answer 33

low calorie

Question 34

aims to meet increased
protein needs or replace
protein lost from the body.
❑ Indications for use:
❑ Before and after surgery
❑ Hypercatabolic
conditions (burns, injury,
infections)
❑ Convalescence from
catabolic illness

Answer 34

high protein

Question 35

A diet in which fat provides no
more than 15% of total calories.
Indications for use:
Cholecystitis, cholelithiasis
Hepatitis
Pancreatitis
Fat malabsorption
Foods allowed:
Lean meats, skim milk, cereals,
vegetables, fruits,, breads

Answer 35

low fat

Question 36

A diet in which carbohydrates
provide no more than 50% of
total calories.
Complex carbohydrates are
preferred.
Indications for use:
dumping syndrome,
hyperinsulinism
COPD

Answer 36

low carbohydrate

Question 37

Diets with varying levels of Na that are
lower than the sodium content of a
regular diet which is approximately 2800
to 6000mg (7 to 15 g. of sodium
chloride).
Limits the use not only of table salt, but
also foods naturally high in sodium
No salt is used in preparation of food.
Indications for use:
Congestive heart failure with edema
and hypertension
Liver disease with ascites
Glomerulonephritis
Nephrotic syndrome
Acute and chronic renal failure

Answer 37

sodium restricted

Question 38

❑ A diet in which potassium
content is reduced to about
1.0-1.8 grams (37 to 50meq)
per day. Usual diet contains
about 2 to 6 grams.
❑ Foods avoided are: banana,
orange, melons, dried fruits,
oatmeal, chocolates, beer,
catsup, dried beans and peas.
❑ Indications for use:
Hyperkalemia

Answer 38

low potassium

Question 39

● Provides a minimum of
6630mg (170meq) of
potassium daily to prevent
depletion of potassium
reserves in the body.
● Increase fruits, vegetables and
root crops in the diet
● Indications for use:
○ diarrhea
○ Vomiting
○ Cushing syndrome

Answer 39

high potassium

Question 40

❑ this diet regulates both the
amount and type of fat.
❑ dietary cholesterol is kept at less
than 300mg/day
❑ it’s primary aim is to reduce
blood levels of cholesterol,
particularly LDL.
❑ Indications for use:
❑ Hypercholesterolemia
❑ Coronary artery disease

Answer 40

low cholesterol

Question 41

❑ This diet may contain 120-
150mg purine compared to
regular diet with as much as
600 to 1000 mg/day.
❑ Relatively high in
carbohydrates and low in fat
since CHO favors uric acid
excretion while fats tend to
favor retention
❑ Indication:
❑ Hyperuricemia

Answer 41

low purine

Question 42

● Aims to provide adequate protein
and other nutrients for normal
growth and development while
controlling excessive amounts of
phenylalanine in the blood that may
cause mental retardation.
● INDICATION:
○ Phenylketonuria

Answer 42

PHENYLALANINE-
RESTRICTED

Question 43

❑ Low bacteria diet, low
microbial diet
❑ Foods avoided are: raw eggs,
fish, meat, and poultry,
unpasteurized beverages and
dairy products, unwashed
fruits and vegetables, street
foods

Answer 43

neutropenic

Question 44

avoids all animal and animal
products

Answer 44

vegan

Question 45

milk and milk
products are allowed

Answer 45

lacto vegetarian

Question 46

eggs and egg
products are allowed

Answer 46

ovo vegetarian

Question 47

eggs,
milk and their products are
both allowed

Answer 47

Lacto-ovo vegetarian

Question 48

Only red
meats are avoided

Answer 48

semi vegetarians

Question 49

fish and fish
products are allowed

Answer 49

pesco vegatarian

Question 50

The use of “ dietary foods for special
medical purposes”
Includes oral nutritional supplements
(ONS) and tube feeding.

Answer 50

enteral nutrition

Question 51

Feeding tubes are
inserted through the nose and passed
into the stomach or intestine.

Answer 51

transnasal

Question 52

from nose to the
stomach)- best suited with patients with
adequate gag reflex and gastric motility.

Answer 52

NGT or nasogastric tube

Question 53

from nose to the
duodenum

Answer 53

nasoduodenal

Question 54

from nose to the jejunum

Answer 54

nasojejunal

Question 55

Nasoduodenal and nasojejunal tubes are
indicated for patients with whose gag reflex
is absent or gastric emptying is delayed.

true or false

Answer 55

true

Question 56

gastric or
jejunal opening made surgically or
under local anesthesia through
which a feeding tube can be
passed.

Answer 56

enterostomy

Question 57

-rapid administration of large volumes of
formula (250-450 ml) over a very short
period of time usually by syringe in 15
minutes

Answer 57

bolus feeding

Question 58

Used primarily for gastric feedings
since the stomach can handle large
volumes of formula within a short
period.
easiest method since
administration
does not require an infusion pump

Answer 58

bolus feeding