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lablab Flashcards

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1
Q

Clear Liquid Diet

A

Illness or surgery accompanied by marked
intolerance to foods; acute inflammatory
conditions of the GI tract, in conditions
when it is necessary to minimalize fecal
material.

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2
Q

Clear Liquid Diet
CHARACTERISTICS=

A

Inadequate in nutritional essentials; food
included are liquid or will become liquid at
body temperature,

leave no residue,

non
distending, non-irritating and nonstimulating to peristaltic action, should be
used for 1 to 2 days only. to relieve thirst

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3
Q

Full Liquid Diet
CHARACTERISTICS=

A

Intermediate between clear liquids and soft
diet

consists of liquid or strained semiliquid foods and foods that liquefy at room and body temperature; free from cellulose and irritating spices and condiments.

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3
Q

Full Liquid Diet

A

Post-operatively: acute infections, acute
inflammatory conditions of GIT, for GIT, for
patients too ill to eat solid or semi-solid
foods, impaired chewing and swallowing
ability, face lifting, radical mouth surgery.

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3
Q

Full Liquid Diet
Foods Allowed: =

A

Those included in the
clear liquid diet plus
strained cream soups,
pureed strained meat and
fish, veg. purees and
juices, strained lugao &
oatmeal, plain ice cream,
plain gelatin, custard, milk
& milk drinks.

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4
Q

C. Cold Liquid Diet

A

Sometimes referred to as T and A Diet
after Tonsillectomy and Adenectomy

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5
Q

. Tube Feedings
(blenderized or osterized)

A

Esophageal obstruction, surgery of the
mouth, gastric surgery, severe burns,
coma, insanity, sever under-nutrition,
paralysis of swallowing muscles, acute
and chronic infections, face lifting

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6
Q

Tube Feedings
(blenderized or osterized)

CHARACTERISTICS

A

Composed of foods included in the soft and
liquid diet, blended and liquefied to enable
the mixture to pass thru a polyvinyl tube.
Pectin or apple sauce may be included to
prevent diarrhea; ideally 1cc of diluted
formula provides one kilocalorie.

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7
Q

SOFT DIET

A

Serves as a transition from the full liquid to
the regular full diet

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8
Q

Minimum Residue Diet
Foods Allowed:

A

Plain and strained soups;
lean and tender beef, liver,
chicken (no-skin), fish and
other sea foods, softcooked eggs, well-cooked
strained veg. and strained
fruit juices; margarine and
butter in moderation; rice
and other cereal, plain
cakes, plain gelatin,
refined sugars, black
coffee and tea.

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9
Q

Low Residue Diet
Foods Allowed:

A

up to 2 cups of milk is
allowed.

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10
Q

C. Bland Diet
Foods Avoided:

A

Black pepper, chili
powder, strong coffee and
alcohol.

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11
Q

D. Mechanical Soft Diet

A

Poor dentures, lack of teeth, presence of
sores and lesions in the mouth.

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12
Q

Low Fiber Diet

A

Spastic constipation, diverticulitis and
other gastrointestinal disturbances

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13
Q

High Fiber Diet
Foods Included:

A

Those in the full diet with
emphasis on long-fibered
veg.; raw fruits & veg.,
whole grain cereals,
coarse breads

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14
Q

Calorie

High Calorie

A

Contains a greater amount of total energy
to effect a positive energy balance;

minerals and vitamins remain at or above
recommended levels; gradual rather than
drastic increase in the amount of food
given; 3 meals with in-between feeding.

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15
Q

Calorie

B. Low Calorie

A

Contain a reduced amount of total energy
to effect a negative energy balance; .

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16
Q

CARBOHYDRATE
. High Calor

A

CHO in the diet are increased by 50%
above the normal.

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17
Q

. Low Calorie

A

CHO in the diet are reduced by 50%
protein and/or fats increased.

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18
Q
  1. PROTEIN

A. High Protein

A

A regular diet with proteins, increased by
50-100% above the normal allowance
about 1/3-1/2 and 1/2-2/3 of the total
protein in diets of adults and children
respectively. S

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19
Q
  1. PROTEIN

B. Low Protein

A

Protein restricted to 50% below the
normal allowance or about 20-30gm per
day;

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20
Q
  1. PROTEIN

C. Protein-free and Zero Protein

A

Used only as an emergency measure;
high CHO and fats to prevent tissue
breakdown

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21
Q

. FATS AND LIPIDS

A. Low Fat

A

severely restricted fat diet allows from 10-
15% of TER as fat calories or
approximately 20-30gms fat/day;

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22
Q

. FATS AND LIPIDS

C. Low Cholesterol
Foods Allowed:

A

Lean meat only or fish; 2-3
egg yolks/weeks, egg
white as desired, skim
milk, cottage cheese,
vegetables and fruits,
tapioca, cornstarch or rice
pudding prepared with
skim milk; honey, sugar.

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23
Nutrition Screening
as the prerequisite to the implementation of nutrition care process in identifying nutritionallyat-risk patients through certain parameters (i.e., anthropometric measures, dietary intake, and clinical condition), is accomplished by staff nurses using validated nutrition screening tools for adults and pediatric patients.
24
STEP 1: Nutrition screening person responsible: expected completion: tools needed:
nurse, upon admission(24 hrs) Nutrition screening and referral tool
25
STEP2 Referral for nutritionally-at-risk patients to RNDs person responsible: expected completion: tools needed:
Attending physician upon screening ---
26
STEP 3 Nutrition assesment and nutrition diagnosis person responsible: expected completion: tools needed:
RND 24 HRS UPON REFERRAL MNT form( Nutrition Care Plan)
27
Step 4 Dialogue with Attending Physician regarding Nutrition Care Plan
--- --- patients form
28
Step 8 Documentation of approved NCP and notifications to other RNDs
--- --- patient's chart
29
Nutrition Assessment
 A systematic process of obtaining, verifying, and interpreting data in order to make decisions about the nature and cause of nutrition-related problems.  An on-going dynamic process involving not only initial data collection, but also continual reassessm
30
Nutrition Diagnosis
 The identification and labelling of an actual occurrence, risk of, or potential for developing a nutritional problem that dietetics professionals are responsible for treating independently.
31
Nutrition Intervention
 Purposely-planned actions designed with the intent of changing a nutrition-related behavior, risk factor, environmental condition, or aspect of health status for an individual, a target group, or population at large.
32
Nutrition Monitoring and Evaluation
 Use selected outcome indicators (markers) that are relevant to the patient’s defined needs, nutrition diagnosis, nutrition goals, and disease state.
33
Core Values
CARE
34
Core Values Commitment to Quality Service
The NDS pledges to provide comprehensive nutrition care towards the wellbeing of clients. Excellence in all endeavors describes its professional statements and actions. To be truly science-based, it constantly interfaces with national and international experts.
35
Core Values Accountability and Integrity
Trustworthiness is paramount to the NDS. To be always trusted, honesty rules its thoughts words and conduct. Candor and openness hallmark its responsibility towards the welfare of its clients
36
Core Values Resource Maximization
Efficiency in the delivery of nutrition services through conscientious utilization of resources, it always zealously tries to maintain and restore. To further the limited resources, it innovates and exercises creativity.
37
Core Values Empowered Leadership and Management
NDS leads initiatives towards promoting health and wellness through nutrition. An advocate of health, the NDS leads the advocacies for varied and balanced food selection. It partners with patients, their families, physicians, other healthcare professionals and the general public. It collaborates and shares knowledge with them, as it believes that it is through this that it empowers people towards successful management of nutrition-related health concerns. It opens opportunities for the professional growth of the staff, thereby raising the quality in the delivery of services of the nutrition and dietetics department.
38
Nutrition Care Process in Hospitalized Patients (In-Patients) Nutrition Screening
as the prerequisite to the implementation of nutrition care process in identifying nutritionallyat-risk patients through certain parameters (i.e., anthropometric measures, dietary intake, and clinical condition), is accomplished by staff nurses using validated nutrition screening tools for adults and pediatric patients. hospitals using electronic health record (EHR) shall create an automatic referral system to the RND when screening criteria are met.
39
Nutrition Care Process in Hospitalized Patients (In-Patients) B. Nutrition Assessment
as a comprehensive approach to defining nutritional status that uses medical, nutrition, and medication histories; physical examination; anthropometric measurements; and laboratory data.  provides basis for the development of nutrition care plan, which will be implemented subsequently.
40
Prioritization to do nutrition assessment should be categorized by risk as follows: Priority 1 Priority 2 Priority 3
 Priority 1 – Patients identified to have severe malnutrition and “high risk” to develop malnutrition and nutrition-related complications including all critically ill patients;  Priority 2 – Patients identified to have “moderate risk” in developing malnutrition and nutrition-related complications; direct referrals for nutrition assessment and nutrition counselling/dietary instruction from physicians;  Priority 3 – Referred patients for calorie counting and nutrient balance monitoring.
41
Nutrition Diagnosis
 determined from the evaluation of all the information obtained from the nutrition assessment by RND.  accuracy of nutrition diagnosis is guided by critical evaluation of each component of theassessment.  identification of the presence of a nutrition diagnosis primarily aims to identify and describe a specific nutrition problem that can be improved or resolved through nutrition treatment/nutrition intervention by a food and nutrition professional.  may lead to nutrition intervention for improving nutrition status, such as change in diet, enteral or parenteral nutrition, or further medical assessment.
42
Nutrition Interventions
are the actions taken to treat nutrition problems. these include oral diets, oral nutrition supplements (ONS), enteral nutrition (EN), parenteral nutrition (PN) and nutrition-related medications or supplements, such as vitamin or mineral preparations, as well as assessing for and making changes in nutrition therapies to prevent or treat nutrient-drug interactions. nutrition education and nutrition counseling for the patient and family, as well as coordination of care, are other types of nutrition interventions that can be vital to improving or maintaining nutrition status.
43
Diet Counseling is the act of
providing individualized professional guidance to assist persons in adjusting daily food consumption to meet health needs by skilled RNDs.
44
Diet Counseling Interviewing
is the gathering of information and data.
45
Diet Counseling Counseling
involves listening, accepting, clarifying and helping the patient develop his own conclusions and plan of action.
46
Diet Counseling Consulting
involves developing plans or proposals for a patient based on observations and evaluations.
47
Diet Counseling Documenting
involves writing and communicating the nutritional care plan to ensure that all members of the health care team know the interventions needed to address a patient’s nutrition diagnoses.
48
Routine Nutrition Therapy (NDAP Diet Manual, 2010) Clear Liquid Diet –
diet consists of clear fluid and juices that provide little residue and are easily absorbed
49
Routine Nutrition Therapy (NDAP Diet Manual, 2010) Full Liquid Diet –
diet includes fluids and semisolid foods that are liquid at body temperature.
50
Routine Nutrition Therapy (NDAP Diet Manual, 2010) Soft Diet –
diet consists of foods that are tender but not ground or pureed. Whole meat, cooked vegetables and fruits are allowed.
50
Routine Nutrition Therapy (NDAP Diet Manual, 2010) Regular or Full Diet –
also called general, normal or full diet, formerly diet as tolerated (DAT). The usual food and drink regularly consumed.
50
Routine Nutrition Therapy (NDAP Diet Manual, 2010) Low Residue Diet –
diet similar to a low fiber diet, but typically includes restriction on foods that increased bowel actively, such as milk and milk products and prune juice
50
Routine Nutrition Therapy (NDAP Diet Manual, 2010) Minimal Residue Diet –
diet limits or eliminates the intake of foods that leave a high amount of residue in the colon after digestion in order to minimize fecal volume
50
Routine Nutrition Therapy (NDAP Diet Manual, 2010) Vegetarian Diet –
plant-based meals, consisting of a variety of whole grains, legumes, nuts, vegetables, fruits, and for some, eggs and dairy products.
50
Routine Nutrition Therapy (NDAP Diet Manual, 2010) High Fiber Diet –
also called high roughage diet. A normal diet with the additional 2 or 3 servings of foods rich in dietary fiber such as whole grain bread and cereal products, fruits and vegetables.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Calorie Controlled Diet
– is a low-calorie modification of the regular diet aimed at reducing caloric intake to effect weight loss.
50
Routine Nutrition Therapy (NDAP Diet Manual, 2010) Low Fiber Diet –
diet containing less than 10 to 15 grams of fiber per day and eliminates foods known to increase the amount of stool.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Bariatric Surgery/Gastric Bypass Die
a restrictive procedure to limit the capacity of the stomach to store food, thus making the individual feel full much quickly
50
Disease Specific Diets (NDAP Diet Manual, 2010) Diabetes Mellitus Diets
– is a healthy eating plan naturally rich in nutrients; when low in fat and calories, it helps control blood sugar (glucose), manage weight and control risk factors for heart disease, such as high blood pressure and high blood fats.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Calcium Controlled Diet
– is the control of calcium stones. It has been assumed that a high calcium intake increases the risk of stone formation. However severe calcium restriction does not appear to be beneficial in reducing the frequency of stone formation for patients with recurrent urolithiasis and may even be detrimental as negative calcium balance and secondary hyperoxaluria.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Hyperlipidemia Diet
a primary treatment for lowering high blood total cholesterol and lowdensity lipoprotein-cholesterol in individuals at high risk of developing cardiovascular disease, future heart attacks and other heart disease complications.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Renal Disease Diet
– emphasizes adjustment in the intake of protein, sodium, potassium, calcium, phosphorus and fluids and an adequate intake of essential amino acids and calories to meet the needs of the patient with a specific renal disease.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Oxalate Controlled Diet
– the diet excludes foods that are very high in oxalates and is intended to provide less than 50 grams oxalate its day.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Purine Controlled Diet
– diet containing minimal quantity of purine bases (meats); excludes liver, kidney, and sweetbread and is replaced by dairy products, fruits, and cereals; alcoholic beverages are excluded
50
Disease Specific Diets (NDAP Diet Manual, 2010) Dysphagia Diet –
– given to patient who has difficulty in swallowing, with poor oral phase abilities and reduced ability to protect their airways.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Gastroesophageal Reflux Disease Diet
– the diet that reduce the reflux of the stomach fluid into the esophagus and to avoid foods that irritate the esophageal mucosa.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Gastrectomy Dumping Syndrome Diet
aimed at alleviating symptoms of postgastrectomy dumping syndrome, the diet restricts simple sugars, recommend small and frequent meals, and limits fluid intake between meals.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Gluten Free Diet
–removes offending substance protein (gliadin fraction) that comes naturally from wheat, buckwheat, barley, rye, oats.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Lactose Free Diet
– diet that limits lactose contained in milk and milk products.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Dysphagia Diet Level 1:
Dysphagia Pureed Diet –uses pureed, homogenous, cohesive, “pudding-like” consistency food. No coarse textures, raw fruits or vegetables, nuts and such are allowed. Any food that needs mastication and bolus formation are avoided
50
Disease Specific Diets (NDAP Diet Manual, 2010) Dysphagia Diet Level 2:
Dysphagia Mechanically Altered – food is cohesive, semisolid diet which requires some chewing ability. Includes moist, ground, soft textured, minced or mashed easily simple to chew foods that are included in a transition from puree to mechanical soft texture. The food forms easily into a cohesive bolus.
50
Disease Specific Diets (NDAP Diet Manual, 2010) Dysphagia Diet Level 3:
The foods are nearly in regular textures but still need to be moist and in bite-size pieces at the oral phase of the swallow
50
Other Diets Sodium Restricted Diet
– Limit the intake of sources of sodium namely table salt, foods to which salt or sodium compounds have been added, foods that inherently contain sodium and chemically softened water containing sodium salts.
51
Other Diets Ketogenic Diet
– a special high-fat, low carbohydrate diet that helps to control seizures or reduce recurring or prolonged seizures in some people with epilepsy
52
Other Diets High Calorie Die
– a diet which contains a greater amount of total energy to effect a positive energy balance; minerals and vitamins remain at or above recommended levels
53
Other Diets High Protein Diet
– a regular diet with protein increased by 50-100% above the normal allowance; about 1/3-1/2 and 1/2 to 2/3 of the total protein in diets of adult and children respectively should come from protein of high biological value; enough carbohydrate and fats should be provided for protein sparing effect
54
Other Diets Heart Surgery Diet
– the dietary progression for post cardiac surgery patients. The diet also controlled in sodium as a precaution against congestive heart failure. The degree and duration of sodium restriction vary with the type of surgery and response of the patient.
55
Other Diets Low Fat Diet
– the diet limits fat to 10-15% of total calories. Fat restriction implies that both visible fats and fats incorporated into foods are limited
56
Other Diets Neutropenic Diet
– diet prepared and served under strict sanitary conditions to minimize the microbial count, especially pathogens.
57
Nutrition Support Enteral Nutrition (EN)
 Recommendations and preparation of enteral formulations include natural blenderized formulas, artificial enteral formulations or mixed natural and artificial formulations.
58
Nutrition Support Parenteral Nutrition (PN)
 Due to complexity of PN administration, RND shall coordinate with physicians when prescription is suggested.

nutri lab (2 decks)

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