Post on 21-Nov-2014
NUTRITIONFATS
RECOMMENDATION:
NO MORE THAN 30% OF CALORIES
AVOID BUTTER AND COCONUT OIL
FIBER
RECOMMENDATION
20 TO 30g DAILY
FRUIT/ VEGETABLE
RECOMMENDATION
5 OR 6 SERVINGS A DAY
MEAT
RECOMMENDATION
PREFER FISH AND WHITE MEAT, REMOVE SKIN AND FAT
AVOID ORGAN MEATS
AVOID SAUSAGE AND BACON
EGGS
RECOMMENDATION
AVOID EGG YOLK
U.S. Department of Health and Human Services
Bread, Cereals, Pasta, Rice- 6 to 11 SERVINGS
Vegetables- 5 to 6 SERVINGS
Fruits
- 2 to 4 SERVINGS
Milk, Yogurt, Cheese
- 2 to 3 SERVINGS
Meat, Fish, Eggs, Nuts
- 2 to 3 SERVINGS
Fats, Oils and Sweets
- USE SPARINGLY
Types of Diet:
1. Clear Liquid Diet
- its purpose is to rest GI Tract and maintain fluid balance
INDICATED:
Difficulty swallowing or chewing
Certain diagnostic tests to reduce fecal matter
Immediate postoperative period
Foods allowed:
“SEE-THROUGH FOODS” include water, broth, jello, apple juice, clear carbonated beverages and frozen ice pops
Note:
This DIET is NOT nutritionally adequate
2. Full Liquid Diet
- used as a transition diet between clear liquid and soft diet; SHORT TERM
Foods Allowed:
Clear liquids, milk and milk products, all fruit juices, cooked and strained cereals
Note:
Can be NUTRITIONALLY ADEQUATE
3. Soft Diet
- Used as a transition diet between full liquid and regular diet
INDICATIONS:
Postoperatively
Mild GI disturbances
Chewing difficulties from lack of teeth or oral surgery
Foods Allowed:Foods low in fiberPureed vegetablesEggs cooked EXCEPT friedTender meatPotatoesCooked fruit
Note:NUTRITIONALLY ADEQUATE
4. Bland Diet
- promotes healing of the gastric mucosa and is chemically and mechanically nonstimulating
Foods Allowed:
Soft diet without spices
5. Low-residue Diet
- residue is the indigestible substance left in digestive tract after food has been digested.
INDICATIONS:
Colon, Rectal or Perineal surgery
Diagnostic Exam
Bowel Inflammatory Diseases
Note: Teach the client to AVOID foods high in fiber, foods having skins and seeds, and milk and milk products
6. Gluten-Free Diet
- purpose is to eliminate gluten (protein) from the diet
INDICATIONS:
Malabsorption syndromes
Foods:
Eliminate barley, rye, oat, wheat
Avoid cream sauces, breaded foods, cakes, muffins and bread
ALLOW corn, rice and soy flour
7. PKU (Phenylketonuria) Diet
- purpose is to control the intake of phenylalanine, an amino acid that cannot be metabolized
- it will be prescribed until at least age 6 to prevent brain damage and mental retardation
Foods:
AVOID breads, meat, fish, poultry, cheeses, legumes, nuts and eggs
GIVE Lofenalac formula
Teach family to use low-protein flour for baking
Sugar substitutes such as Nutrasweet contains phenylalanine and MUST NOT be used.
8. Low-Purine Diet
- indicated for gout, uric acid kidney stones and uric acid retention
- purpose is to decrease the amount of purine
FOODS:
AVOID organ meats, fish, lobsters dried peas and beans, nuts, oatmeal, whole wheat
9. Low-Protein Diet
Indication : Renal Failure
Liver Failure
Purpose: To LIMIT ammonium production
Limit: MEAT, EGGS, MILK PRODUCTS
Encourage:
CARBOHYDRATES SUPPLEMENTS with ESSENTIAL AMINO
ACIDS
10. High-Protein Diet
Indication: Undernutrition
Burns
Nephrotic Syndrome
Purpose: To SUPPORT protein synthesis
Encourage:
MEAT, FISH, DAIRY PRODUCTS
11. Low-Cholesterol Diet
Indication: Cardiovascular Disease
Diabetes Mellitus
Purpose: To DECREASE risk for CAD
Limit: FRIED FOODS, EGG YOLK, SHELL FISH, LIVER, PORK
Encourage:
BROILED OR STEAMED FOOD, FRUITS, VEGETABLES, CHICKEN MEAT, VEGETABLE OILS
12. Diabetic DietIndication: Diabetes MellitusPurpose: To CONTROL plasma glucose levelsPrinciples: Each meal should contain carbohydrate, fat and protein.Avoid skipping or delaying mealsFrequent small mealsUnplanned activity
13. Low-Sodium Diet
Indication: Hypertension
Edema due to:
CHF, Liver cirrhosis, Nephrotic Syndrome, PIH
Purpose: To DECREASE sodium/ fluid load
Limit: CANNED FOOD, SALTED FOOD, SMOKED MEAT, HAM, BACON, SAUCE
Encourage: Salt Substitute: Potassium Chloride
14. High-Potassium Diet
Indication: Thiazide diuretics
Diabetic ketoacidosis
Chronic vomiting
Purpose: To AVOID potassium depletion
Encourage: BANANAS, PRUNES, AVOCADO, SOY BEANS
VITAMINSVITAMIN SOURCES DEFICIENCY
A LIVER, EGG YOLK
CARROTS
NIGHT BLINDNESS
D MILK
ANIMAL FATS
RICETS
OSTEOMALACIA
E VEGETABLE OILS RARE
K LIVER, EGG YOLK
GREEN LEAFY VEGETABLES
BLEEDING DISORDERS
C CITRUS FRUITS SCURVY
B1 LIVER, MEAT NEUROPATHY
WERNICKE-KORSAKOFF
B2 LIVER, MEAT GLOSSITIS
CHEILOSIS
B12 LIVER
MEAT
ANEMIA
NEUROPATHY
FOLIC
ACID
GREEN LEAFY VEGETABLES
ANEMIA
MINERAL SOURCES
Saan sila makikita?
CalciumMilkCheeseIce creamBroccoli
SardinesSalmonsShrimpOysters
PHOSPHORUSMILKCHEESEMEATNUTSLEGUMES
GREEN LEAFY VEGETABLES
WHOLE GRAIN CEREALS
MAGNESIUMMILKCHEESEMEATNUTSLEGUMES
GREEN LEAFY VEGETABLES
WHOLE GRAIN CEREALS
IRON LIVER ORGAN MEATS MEAT POULTRY WHOLE GRAIN
CEREALS LEGUMES
DARK GREEN VEGETABLES
DRIED FRUIT
IODINE
IODIZED SALTSEAFOOD
SODIUMTABLE SALTPROTEIN FOODSPROCESSED FOODSBAKING SODATOMATO JUICE
POTASSIUM ORANGES BANANAS DRIED FRUITS MELONS APRICOTS
MOST FRUITS MOST
VEGETABLES WHOLE GRAIN
CEREALS
SOURCES OF
VITAMINSTABANG LORD!
VITAMIN A (RETINOL) FISH LIVER OILS LIVER BUTTER CREAM DARK & YELLOW
VEGETABLES
YELLOW FRUITS
FORTIFIED MARGARINE
EGG YOLK WHOLE MILK
VITAMIN D (CHOLECALCIFEROL)
FISH LIVER OILFORTIFIED MILKANIMAL FATS
VITAMIN E (TOCOPHEROL)
VEGETABLE OILSWHEATNUTSLEGUMESGREEN LEAFY VEGETABLES
VITAMIN K (PHYLLOQUINONE)
GREEN LEAFY VEGETABLESCABBAGELIVER
VITAMIN B1 (THIAMINE) CEREALS WHOLE GRAIN MEAT ORGAN MEAT PORK
LEGUMESNUTSPOULTRYFISH
VITAMIN B2 (RIBOFLAVIN)
MILKEGGSORGAN MEATSGREEN LEAFY VEGETABLES
VITAMIN B6 (PYRIDOXINE)
MEATPOULTRYFISHVEGETABLESPOTATOES
VITAMIN C (ASCORBIC ACID)
CITRUS JUICE TOMATOES MELON RAW CABBAGE BROCCOLI STRAWBERRIES
FOLIC ACIDORGAN MEATSMUSCLE MEATSPOULTRYFISHGREEN LEAFY VEGETABLES
NIACIN MEAT POULTRY FISH WHOLE GRAINS BREAD NUTS LEGUMES