Routine Therapeutic Diets Flashcards
(125 cards)
1
Q
What are the diets based on the elimination of specific foods?
A
Allergy diet
Gluten-free diet
2
Q
What foods are allowed in regular or full diet?
A
All, but should provide enough calories, macros & micros
3
Q
Goal of Soft diet
A
Provide oral feedings that will promote a return to normal food intake
4
Q
This is a plant-based diet which consists of variety of whole grains, legumes, nuts, vegetables, fruits & in some types, eggs & dairy products
A
Vegetarian diet
5
Q
It is a regular diet with restriction for foods that stimulate gastric acid secretion & motility, as well as small but frequent meals
A
Full bland diet
6
Q
This diet is special high-fat, low-CHO diet that helps to control seizures or reduce recurrence or having prolonged seizures among epileptics
A
Ketogenic diet
7
Q
This diet does not provide the minimum requirements for some nutrients due to maldigestion, malabsorption, drug-nutrient interactions, anorexia. It also requires supplementation of vitamins or minerals and not intended for long-term use
A
low fiber diet
8
Q
Ketogenic diet ratio
A
ratio of fat to CHO + CHON
9
Q
This diet is for post-operative patients following a full liquid diet and any debilitated patient who has difficulty eating
A
Soft diet
10
Q
Foods allowed in high calorie diet
A
all foods in the normal diet with increased amounts of cereals, bread, butter, cream & other fats/sugars
11
Q
Type of vegetarian diet that includes cheese, milk, & other dairy products
A
Lacto-vegetarian diet
12
Q
Diet characteristics of progressive III (convalescent phase)
A
Mechanical soft diet (1500-1800 kcal/day, foods should be easily digested, free of gastric irritants, soft & low roughage, use of chopped meat, fish w/o bones)
13
Q
Foods avoided in low fiber diet
A
Vegetables: Celery, squash, lettuce, broccoli, brussel sprouts, potato skins
Fruits: oranges, suha, grapefruits, berries, figs, prunes, raisins, cherries, apples, grapes
Others: bran, popcorn, oatmeal, kidney beans, nuts, coconut meat
14
Q
It is written by the RND after the nutrition diagnosis, and designates the type, amount, & frequency of nutrition based on the individual’s disease process and goals.
A
Nutrition or Dietary prescription
15
Q
Foods avoided in Minimal residue diet
A
Legumes, resistant starches, starchy vegetables, vegetables with pulp/not cooked except lettuce, pickles, horseradish, fresh/dried vegetables (Dried peas, lentils), cruciferous vegetables, onions, chives, peppers, soluble fibers
Fructose, fruit juices with pulp, canned pineapple, fresh fruit except banana & pineapple, prunes, prune juice, dried fruit, jam, marmalade, dried fruits
16
Q
It is designed to prompt self-feeding & independence of impaired patients.
A
Finger food modification diet
17
Q
It is the most common type of ketogenic diet
A
long-chain triglyceride diet
18
Q
Characteristics of neutropenic diet
A
Restricts/limits fresh fruits & vegetables
Adequate cooking & covering of all foods
Served immediately
Keeping hot foods hot, cold foods cold
Recommended temp for food safety and storage is observed
19
Q
Foods allowed in High calorie diet
A
All foods in regular diet BUT with emphasis on milk, eggs, cheeses, meats, poultry, fishes
20
Q
What are the diets based on the rearrangement of the number & frequence of meals?
A
Diabetic diet
Post-gastrectomy diet
21
Q
Foods avoided in Low residue diet
A
Vegetables with seeds, legumes, cruciferous vegetables (broccoli, cauliflower, cabbage)
Fresh fruit, prune juice, dried fruits, fruits with seeds, cooked fruits, raisins, berries
Milk in excess of 2 cups
Corn, whole-wheat grain/bread/ cereal/pastries, rolled oats
Tough meats/fish, meats with connective tissue, highly spiced & fried meats, beans & lentils
Candies with nuts/whole fruits, marmalade, jam
Alcohol
22
Q
What are the goals of therapeutic or modified diets?
A
- Provide for individual requirements based on digestive & absorptive capacity
- Provide alleviation/arrest of a disease process
- Address psychosocial factors affecting dietary intake
23
Q
Characteristics of Ketogenic diet
A
Involved gradual decrease of CHO and increased in FATS , while CHONs are maintained at the usual level
Aims to produce ketone bodies that have anti-convulsant effects
Provides adequate calories for normal growth, development & activity
Requires supplementation of certain micronutrients (Ca, Vit D, Fe, Folic acid)
Requires about 4 days to achieve the ketogenic ratio of 3-4:1 from the usual 1:3
Contains 75-100 kcal/kg BW and 1-2 g CHON/kg BW
24
Q
What are the diets based on the changes in the consistency of foods?
A
Liquid diet
Pureed diet
Fiber-modified diets (low or high fiber diet)
25
Foods avoided in Full bland diet
spices, onions, garlic
Caffeine-containing & alcoholic beverage
26
This diet is generally used for the prevention or control of edema & hypertension
No added salt diet
27
Goal of Minimal residue diet
Decrease intestinal muscular activity
Decrease frequency of bowel movements
Minimize fecal volume & water
28
Foods allowed in high fiber diet
Vegetables: cabbage, kangkong, eggplant, onion, radishes, string beans, carrots, cauliflower, cucumber, green peppers, soybean sprout, spinach, turnip, okra, tomatoes, asparagus, broccoli, garbanzos
Fruits: fresh fruits w/ skin & pulp, dried/stewed fruits (raisins, prunes), cherries, strawberries, pears, apples, kiwi, guava, banana, grapefruit, orange, mango, pineapple, watermelon
Rice or substitutes: whole grain foods & breads, oatmeal, oat bran, whole wheat pasta, brown/black/red rice
Others: all beans & peas (garbanzos, kidney beans, lentils), all nuts & seeds (almonds, peanuts, cashews, walnuts)
29
Amount of dietary fiber in high fiber diet
25-30 g/day
30
This diet follows the typical progression of diet post-operatively and the pattern of low-fat or weight loss diets
heart surgery diet
31
Characteristics of high fiber diet
Not only CURATIVE but PREVENTIVE for the development of heart diseases, GIT cancers
Generally high in micronutrients esp. antioxidants (Vit A C E, Se Zn)
32
Factors considered in therapeutic or modified diets
Personal eating patterns
Food preferences
Socioeconomic conditions
Religious practices
Environmental factors affecting food intake
33
Insoluble fiber in high fiber diet is for what patients or conditions?
Atonic constipation
Hemorrhoids
Colon & Rectal polyps/cancer
Diverticulosis
Irritable bowel syndrome
34
Amount of sodium in No added salt diet
3000-4000 mg
35
What are the diets based on the changes in the route of nutrient delivery?
Enteral nutrition
Parenteral nutrition
36
This diet is used before/after certain types of organ transplantation, chemotherapy, for patients with HIV/AIDS, and immunocompromised patients with <500 mm3 neutrophil count
neutropenic diet
37
4 categories of intervention phase
food and nutrition therapies, nutrition education, nutrition counseling, coordination of care (referral for financial or food resources)
38
Foods avoided in Low fat diet
Cream, whole milk/yogurt, 1% low-fat milk, 2% reduced fat milk, ice cream, coconut milk
Regular meat cuts, processed meats, fish packed in oil, duck, pork cuts high in fat, peanut butter, nuts, all other cheeses EXCEPT cottage, natural/processed cheeses w/ 5g or less fat/oz, mozzarella, reduced fat cheddar
39
Foods allowed in finger food modification diet
Any fluid milk, cheese sticks/cubes/slices, custard pie
Meat loaf, patties, cutlets, nuggets, tender cut up meat, fish/fish sticks, sausage, luncheon meats, omelets, deviled eggs, firmly cooked eggs
Cut up fresh fruits, grapes, drained chuck canned fruits, dried fruits, fruits molded into firm gelatin
Bite size cooked vegetables, baked/steamed potatoes, timbales & souffles, relishes (if good w/ dentition), cherry tomatoes
Breads, buns, muffins, biscuits, crackers, pita-bread, tortillas, pancakes, toasts, bite size dry cereal w/o milk, cooked cereal with milk in mug, cereal bars, granola bars
Nuts, peanut butter, table spreads, salad dressings, mayonnaise, sweet or sour cream, creamers & toppings, gravies/sauces (side)
Strained/blended soups in mug
Cookies, sliced cakes/pies, donuts, turnovers, ice cream bar / sandwiches, finger gelatin
40
This diet consists of foods that are tender bit not ground/pureed, easily digested & mildly flavored
Soft diet
41
How many kcal, carbohydrates, protein, and fat does regular or full diet contains?
1600-2000 kcal
180-300 g CHO
60-80 g CHON
80-100 g FAT
42
Use of full liquid diet is for patients with what conditions
Post-operative patients following the clear liquid diet
Acute-ill patient
Patients who cannot chew/swallow pureed foods
Supplement to tube feeding
43
It is for patients with hyperacidity ir peptic ulcer disease who cannot tolerate a full bland diet
soft bland diet
44
A transition diet in post-operative dietary regimens/ conditions with moderately reduced GIT function, and requires multivitamin/mineral supplementation if using for >2-3 weeks
Full liquid diet
45
Foods allowed in Soft diet
Cooked milk-flavored vegetables, asparagus tips, young tender beans, carrots, mushroom, squash, tomato juice, chayote, green papaya, peas, spinach
Citrus fruits w/o membranes, all fruit juices, cooked/canned low fiber fruits (banana)
Whole/evap/low fat milk, milk drinks/shakes, malted milk, plain yogurt
Rice gruel, bakery products made from white/refined wheat, refined cereals
Tender meat/fish/fowl, meats w/o connective tissues, eggs, cottage cheeses, mildly flavored cheese, yogurt, cheese style peanut butter
Broth, cream soup, strained vegetable soup, coffee, tea, carbonated/cereal beverages
Sugar, honey, syrup, plain & unflavored gelatin, soft custards, pudding, plain ice cream, popsicles, sherbet, chocolate, cakes, cookies w/o nuts
Fortified margarine/butter, mayonnaise, gravy, cream, veg oil
46
This diet may require dietary modification or supplementation to meet nutritional status needs during illness, pregnancy, lactation, infancy & childhood
Vegetarian diet
47
This diet provide enough calories and may include use of complex CHOs, medium-chain triglycerides (MCTs) to supplement calories
Low fat diet
48
Other term for high fiber diet
high roughage diet
49
This diet is for people with Alzheimer, dementia/cognitive impairment, or certain neuromuscular disorders, as well as combative, resisting being fed, have difficulty manipulating utensils.
Finger food modification diet
50
Also called dental soft or geriatric soft diet
mechanically soft diet
51
It targets the etiology identified in the assessment or ameliorates signs and symptoms of the diagnosis.
Nutrition Intervention
52
Usual fatty foods included in ketogenic diet
Butter, heavy whipping cream, mayonnaise, oils (canola, olive)
53
It is a normal diet with 2-3 additional servings of foods rich in dietary fiber
high fiber diet
54
This diet limits or eliminates foods that leave a high amount of residue in the colon
Minimal residue diet
55
This diet consists of foods that require minimal chewing
mechanically soft diet
56
It is the actions taken to treat nutrition problems.
Nutrition Intervention
57
Foods avoided in High calorie diet
Excessive amounts of bulky, low calorie foods, fried foods, or those that may interfere with appetite
58
Use of clear liquid diet is for patients with what conditions
Preoperative / postoperative patients
W/ inflammatory conditions of the GIT
Acute stages of illnesses especially those with fever
Conditions that require minimal residue
59
Foods allowed in clear liquid diet
Strained fruit juices
Fat-free clear broth & bouillon
Flavored & unflavored gelatin, popsicles, fruit ices (w/o milk), sugar, honey, syrup, hard candy
Coffee, tea, carbonated & fruit beverages
60
Diet characteristics of progressive IV (rehabilitative phase)
Soft diet (1600-1800 kcal/day, foods prepared with allowable amounts of oil, spices & salty condiments)
61
It is a basis for the modification of therapeutic diets in the hospital
regular or full diet
62
A transition diet to a regulat diet from soft/full diet
Low residue diet
63
This diet limit the intake of dietary sources of sodium such as table salt, foods to which salt/sodium compounds have been added, foods that inherently contain sodium, chemically softened water containing sodium salts
Sodium restricted diet
64
What are the routine therapeutic diets based on the nutrient modification?
High calorie diet
High protein diet
Sodium restricted diet
Low fat diet
Heart Surgery diet
Bland diet
FIber modified diet
Vegetarian diet
Residue restricted
Liquid diets (clear & full)
65
This diet may use adaptive equipment like plate stabilizer, plate guards, weighted utensils, rocking knives, nosey cups, spouted cups/mugs with handles
Finger food modification diet
66
Indications of Sodium restricted diet
90-150 sodium - Stage 1 hypertension, mild edema
40-89 sodium - stage 2 hypertension; cirrhosis w/ ascites
20-90 sodium - congestive heart failure
20 sodium - cirrhosis w/ massive ascites
67
This diet contains greater amounts of total energy (positive energy balance) and vitamins & minerals above the recommendation, and the + 500-1000 kcal/day to TER
High calorie diet
68
Use of Minimal residue diet is for patients with what conditions
Crohn's disease
Diverticulitis
Intestinal obstruction
Post hemorrhoidectomy
Moderate to severe diarrhea
Ulcerative colitis
69
What are the routine therapeutic diets based on the texture modification?
Finger-food modification diet
Soft diet
Mechanically soft diet
70
What are the routine therapeutic diets based on the GIT function?
Enteral feeding
Parenteral feeding
71
This diet control sodium to prevent congestive heart failure
heart surgery diet
72
This diet is handled, prepared & served under strict SANITARY CONDITIONS to minimize microbial count esp. pathogens
neutropenic diet
73
Foods allowed in full liquid diet
Pureed meats in soup, liver spread, potted meat, soft-cooked
Whole-milk, evaporated milk, low-fat milk, milk drinks, milk shake, malted milk, plain yogurt
Pureed strained lugao, cooked cereals
All juices; pureed vegetables (Chayote, carrots, green papaya)
Citrus & other fruit juices
Broth, strained cream soup, bouillon
Sugar, honey, syrup, plain & unflavored gelatin, pudding, soft custards, plain ice cream, popsicles, sherbet
Coffee, tea, carbonated & cereal beverages, fruit drinks
74
Type of vegetarian diet that excludes all animal products
Vegan/ total Vegetarian diet
75
This diet is for patients with ill-fitted dentures, post-oral, head, & neck surgery, elderly, and difficulty chewing
mechanically soft diet
76
This diet is based on a general, adequate diet.
Therapeutic or modified diets
77
Low fat diet is used for patients with what conditions?
Hyperchylomicronemia or Type I hyperlipoproteinemia
Fat-malabsorption syndromes
78
Diet characteristics of progressive II (sub-acute phase)
Full liquid diet (given for 24-72 hrs only, 1500 kcal/day, 1.5-1.8 L/day)
79
Foods avoided in lacto-ovo-vegetarian diet
Whole milk, chocolate milk
High fat cheeses, refried beans
Avocado
Deep fried, battered or fried veg
Butter, sour cream, cream cheese, non-dairy creamers w/ coconut oil
High sugar, high fat desserts (pies, pastries, frosted cake, candy, whole-milk puddings, custards, ice cream)
Tea with meals, carbonated beverages, sweetened/flavored sparkling water, fruit beverages/ drinks/ades, alcohol-containing beverages
80
Other term for therapeutic diets
Modified diets
81
The phase which specifies what, where, when, and how of the intervention.
Intervention phase
82
Characteristics of high calorie diet
Started gradually beginning with small portion sizes followed by increase in size & frequency
Follows 3 small meals with 3 between-meal snacks
For some: decrease in frequency but increase intake during meals
Includes energy & nutrient dense foods
83
Foods allowed in mechanically soft diet
chopped, pureed or sieved hard/ large pieces of food
84
Type of vegetarian diet that excludes only red meats
Semi-vegetarian diet
85
Ketogenic ratio for long-chain triglyceride diet
3-4:1
4:1 for most children
3:1 for infants, adolescents & children with higher requirements for CHO or CHON
86
Other term for regular or full diet
General diet, diet as tolerated (DAT), house diet
87
The goal of this diet is to supply appropriate amounts of calories, protein & other nutrients
regular or full diet
88
Goal of low fiber diet
eliminate foods known to increase fecal volume that might distend & aggravate the inflamed tissue
89
Foods avoided in neutropenic diet
Raw/pre-cooked meat, fish, eggs, cold cuts, poultry
Dried fruits, raw nuts
Yogurt, eggnog w/ raw egg
Fresh fruits & vegetables
90
Principles in planning finger food modification diet
Offer pre-cut meals, cheese, fruits & vegetables into strips, wedges, or bite-sized cubes
Foods should be calorie & nutrient dense, good sources of fiber
Provide adequate fluid intake
91
This diet is for people who are underweight, with malabsorption syndromes, debilitating disease post operatively, fever & infection, hyperthyroidism, burns, growth periods, pregnancy, lactation
High calorie diet
92
Diet with 1/3 - 1/2 of the CHON is HBV, and with adequate CHO and fats to spare CHON as an energy source
High protein diet
93
Goal of high fiber diet
increase intake of fiber than to attain precise level of intake
94
What are the diets based on the adjustment in the level, ratio or balance of macronutrient?
Diabetic diet
Ketogenic diet
Renal diet
Cholesterol-lowering diet
95
Ketogenic diet is used for patients with what conditions?
Statis epilepticus
Infantile spasms
Children with focal seisures
Tuberous sclerosis complex
Dravet syndrome
Rett syndrome
Doose syndrome
GLUT-1 deficiency
96
It is the type of diet that includes usual food and drink regularly consumed.
regular or full diet
97
Type of vegetarian diet that excludes all animal products except fish
Pesco-vegetarian diet
98
It is a phase where collaboration among the RND, patients and others to identify goals and objectives that will indicate the success of the intervention, and will lead to the creation of Diet Rx.
Planning phase
99
Diet that consists of low fiber foods (<10-15 g/day) & foods tha have low capacity to increase fecal residue/volume
Low residue diet
100
This diet is for people in growth periods, pregnancy, lactation, malnutrition, burns, surgery, fractures, fever & infection, pernicious anemia, nephrotic syndrome, hepatitis, cirrhosis w/o impending hepatic coma
High calorie diet
101
Diet for patients with hyperacidity, gastric ulcers, and duodenal ulcers
Full bland diet
102
What are the diets based on the increase or decrease in energy value of diet?
Weight-reduction/Loss diet
High-calorie diet
103
This diet is for ambulatory patients whose conditions DO NOT require any dietary modification for therapeutic purposes
regular or full diet
104
Diet consists of clear liquids & juices that provide little residue & are easily absorbed and inadequate in all nutrients
Clear liquid diet
105
This diet consists of fluids and semi solid foods that are liquid at body temperature
Full liquid diet
106
It is a transition between liquid & full diet
Soft diet
107
This diet limit fat to 10-15% of total calories, both visible fats & added fats
Low fat diet
108
Principles in planning vegetarian diet
Limit eggs to 3-4x/week to control cholesterol intake
Provide enough CHO to spare CHON as energy source
Include variety of plants to ensure intake of all 20 AA
Ensure adequate vit D intake or exposure to sunlight to maintain normal calcium levels
Include vit C rich foods to enhance iron absorption
Limit tea intake as it interferes with iron absorption
Vit B12 deficiency is possible for those who have totally excluded animal food sources
Zn deficiency is possible if too much oxalates, fiber, phytates & soy protein are consumed
Read food labels to avoid hidden ingredients (meat extracts, animal fats, eggs, milk)
109
Low fiber diet is for patients with what condition?
Ulcerative colitis
Spastic constipation
Small bowel obstruction
Radiation enteritis
Peptic ulcer disease
Intestinal strictures
Inflammatory bowel syndrome
Gastroparesis
Chronic diarrhea
Acute diverticulitis
Preoperative/postoperative diet for certain abdominal procedures
110
Characteristics of High calorie diet
Simple addition of CHON-rich food w/o increasing portion sizes
5-6 small meals or regular meals w/ snacks
May use commercially prepared dietary supplements in between meals or added to liquid served at least 1 hr before a meal
111
Diet characteristics of progressive I (acute phase)
Clear liquid diet (given for 24-48 hrs only, 1000 kcal/day, 1-1.2 L/day)
112
What are the diets based on the increase of decrease in the type of food/nutrient consumed?
Sodium-restricted diet
Lactose-restricted diet
Fiber-enhanced diet
High-potassium diet
113
Prolonged use of this diet is not recommended without supplementation (>3days) and meals are offered every 2-3 hrs/at mealtime
Clear liquid diet
114
What type of fiber is used for patients with coronary heart disease, diabetes mellitus, dyslipidemia, and gastric ulcer in high fiber diet?
Soluble fiber
115
It is a regular diet with CHON increased by 50-100% of the recommendation
high protein diet
116
Amount of dietary fiber in low fiber diet
<10-15 g/day
117
General steps for ketogenic diet
1st day
NPO
Hydrated with CHO-free solutions (PNSS)
Monitor blood glucose, pH, acid-base & fluid balances
2nd-3rd day
Beta hydroxybutyrate level is > 3 mmol/L
Convert to a 3:1 or 4:1 ketogenic liquid diet (KetoCal) then convert to solid diet
118
Long term use of this diet may cause deficiency of vit C, Ca & folic acid due to decreased intake of fruits, vegetables, milk & dairy products
Minimal residue diet
119
It involves 2 steps, which are planning and implementation.
Nutrition Intervention
120
What are the goals of finger food modification diet?
Decrease frustration
Enhance dignity & self-esteem
Increase morale & motivation
Improve appetite
121
Goals of Clear liquid diet
Provide fluid w/o stimulating extensive digestive processes
Relieve thirst
Provide oral feedings that will promote gradual return to a normal food intake
122
What are the principles of diet planning?
Provide enough calories to maintain DBW
Provide enough protein to cover loss in nitrogen due to disease process
Provide necessary & enough nutrient to prevent nutritional deficiencies
A modification of the usual normal diet
Be psychologically, culturally & socioeconomically acceptable
Afford rest to organ involved in the disease
Adjusted to the body's ability to digest, absorb, transport, metabolize & excrete nutrients
123
Similar to low fiber diet BUT restricts foods that increases intestinal activity
Low residue diet
124
Other term for neutropenic diet
low-bacteria or low-microbial diet
125
This diet is similar to soft diet but with additional restrictions on "hot" spices (black pepper, chilies, mustards), caffeine-containing & alcoholic beverages, and given in small frequent feedings
soft bland diet
