Nutrition and Diet Therapy LAB Midterms Exam Review

Therapeutic Nutrition

a meal plan that controls the intake of certain foods or nutrients, it is part of the treatment of a medical condition, usually a modification of a regular diet

Regular Diet

• Allows all types of foods, well balanced diet, form the basis for all modifies diets. 

• Served when a patients health and medical condition does not require any food restrictions.

Clear liquid diet

• Temporary diet

• Food and liquids should be clear and at room temperature — Served at frequent intervals (!-2h)

Any transparent drinkable liquid or any drinks with color but you can still see through it like tea, apple juice etc. 

Is easily absorbed and leave minimal residue in the Gastrointestinal Tract 

Full Liquid diet

• Used as a second step to restarting oral feeding once clear liquids are tolerated

• Offers clear and opaque liquid foods and some semi-liquids at body temperature.

Soft Diet

• Modification of the Regular Diet, Soft in texture and consistency 

• Easily digested and simply prepared

• Moderately low in indigestible carbohydrates (cellulose) and connective tissues

• Lower in fat content

As a transition from liquids to regular diet

Mechanical Soft Diet/ Geriatric Diet/ Dental Soft Diet

• Highly individualized variation of the regular diet

• Excludes only foods that are different for a person to chew or swallow

• Similar to soft diet but fried foods, seasonings, spices & fibrous foods are

permitted

clients who have trouble chewing and or swallowing like:

• broken jaw

• dental carries, missing or no teeth, poorly fitted dentures and periodontal

disease

High Calorie Diet

• Provides extra kilocalories above the normal

• An increase of 500kcal per day to produce a weight gain of approximately 1 lb/week

• Increase in calorie intake must be gradual; include 3 meals and in-between snacks 

• All foods are allowed in the diet with higher consumption of cereals, breads, butter, cream and other fats

Individuals who have debilitating conditions and any individual for whom a

weight gain is beneficial

Low Calorie diet

• Designed to bring about a steady loss of body weight until the reasonable has been achieved without jeopardizing nutritional adequacy. 

• Reduced fat and sugar intake

Congestive heart failure, Excess weight gain associated with DM, Heart disease, Gout, Hypertension, and Pre-Surgery Patients 

Carbohydrate-restricted diet (low carbohydrate diet)

• Provides no more than 45% carbohydrate of the total calorie intake but

should not be less than 100 grams per day to prevent ketosis.

• Simple sugars are restricted to 10-15 % of the total calories or avoided at

all.

celiac disease

COPD

hyperlipoproteinemia

hyperinsulinisme

dumping syndrome

Lactose-restricted Diet

• Limits but do not exclude milk and milk products

• Intended to reduce any adverse reaction due to lactose ingestion

Lactose deficiency

Malabsorption syndrome associated with lactose intolerance

High Protein Diet

• Provides protein level substantially above the normal amount required.

• Aims to rehabilitate a client who has protein malnutrition characterized by

weight loss and tissue wasting.

Hypermetabolic or catabolic states.

 In preparing the nutritionally wasted patient for surgery.

Primary and secondary protein-energy malnutrition

Low-Protien Diet

• Intended to reduce ammonia or toxic nitrogen metabolites in people with

malfunctioning liver and kidney.

Acute renal failure

Acute glomerulonephritis

Chronic renal failure without dialysis

Liver failure with impending coma

Low-purine Diet

Limit the amount of purine to 120 to 150 mg/day as compared to the usual

intake of 600mg to 1000mg per day.

• High in carbohydrate content (50% of calories) and low in fat (not exceed 30%

calories) with fluid intake of at least 2 quarts per day or more

Gout

Hyperuricemia

Uric acid stones

Gluten-Restricted diet (Gliadin-free diet)

Eliminates all food sources of

gluten (a protein found in grains

and contains a specific amino

acids peptide sequence)

Dermatitis herpetiformis

Gluten-sensitive enteropathies

such as celiac disease and

non-tropical sprue

Low Sodium Diet

also called a 2-gram sodium diet.

✓ Designed to induce a loss of sodium

and water from the body

✓ To avoid excessive sodium

retention.

Mild Sodium restriction or No added salt Diet

(3,000mg sodium per day)

➢ Normal diet with moderate use of salt in cooking.

➢ ½ tsp per day.

➢ No extra salt or salt condiments are allowed

➢ Mild hypertension, mild edema

Moderate sodium restriction

▪ 2,000mg sodium per day

▪ Small amount of salt

▪ ¼ tsp/ day

▪ No extra salt or salt condiments are allowed at the table

▪ The following may be eaten: foods processed in salt like salted fish, cold

cuts and sausages

▪ CHF, moderate hypertension, PIH, corticosteroid therapy, liver cirrhosis

and chronic renal disorders

Strict sodium restriction

▪ 1,000mg sodium per day

▪ Without added salt or sodium compound.

▪ Foods avoided are: breads and crackers with salted tops, commercial

bread stuffing, instant soup mixes, salty condiments and sauces, pickled

foods and other foods high in sodium

▪ Limit servings of bread and milk

✓ Severe hypertension, cirrhosis with ascites, pulmonary edema, CHF and

eclampsia

Low fat/low cholesterol diet

Is used to reduce fat levels and/or treat

medical conditions that interfere with

how the body uses fat such as diseases

of the liver, gallbladder, or pancreas.

• Limits fat to 50 grams or no more than

30% calories derived from fat.

• low in total fat and saturated fats and

contains approximately 250-300 mg

cholesterol.

HIgh fiber diet

Increased fiber should come from a

variety of sources including fruits,

legumes, vegetables, whole breads,

and cereals.

✓ Sources: whole grain breads and

cereals, fruit and vegetables and

legumes)

✓ Low in calories and fat

✓ Contains about 20-35 gm of dietary

fiber per day.

FIber-restricted diet (low-fiber diet)

▪ Limits the consumption of fiber-rich foods

▪ Served mainly to reduce the total fecal size by

limiting the sources of fiber and connective

tissues.

▪ Indications:

✓ For reduction of fecal output before or after

surgery

✓ For acute phases of intestinal disorders

such as diverticulitis, inflammatory bowel

syndrome, Crohn’s disease, ulcerative

colitis

✓ Intestinal gas reduction

✓ Intestinal obstruction

✓ Progressive diet

✓ Radiation enteritis

Low-Residue diet

• easily digested and almost completely

absorbed to produce only a moderate

amount of stool.

• it also decreases the rate at which stool

passes through the body.

• Limit foods that tend to stay in the

intestine like those that contain minimal

fiber and connective tissue.

• Temporary diet

Bland Diet

• Are easily digested foods that do not

irritate the digestive system.

• Indications:

a. As a progression step in post-op diet

advancement

b. Esophagitis

c. Gastroesophageal reflux disease

d. Peptic ulcer disease

Renal Diet

• Is for patient with renal/kidney problem

• plan is individualized depending on if

the person is on dialysis.

• The diet restricts sodium, potassium,

fluid, and protein depending on the

laboratory values.

• Lab work is monitored closely.

Pureed Diet

• Changes the regular diet by pureeing it to

a smooth liquid consistency.

• Indicated for those with wired jaws,

extremely poor dentition which chewing is

inadequate.

• Is for people with chewing or swallowing

difficulties or with the condition of

dysphagia.

• Foods should be pureed separately.

Food allergy modification

• Food allergies are due to an

abnormal immune response to an

otherwise harmless food.

• Food allergens are strictly eliminated from

the diet.

• Appropriate substitutions are made to

ensure the meal is adequate.

• Most common food allergens are milk,

egg, soy, wheat,peanuts, tree nuts, fish,

and shellfish.

Food intolerance modification

• The most common: lactose intolerance

• Other common types of food intolerance

include adverse reactions to certain

products added to food to enhance taste,

color, or protect against bacterial growth.

• Common symptoms: vomiting, diarrhea,

abdominal pain, and headaches

Tube feedings

• are used for patient who cannot

take adequate food or fluids by

mouth.

• All or parts of nutritional needs are met

through tube feedings.

• Some people may receive food by

mouth if they can swallow safely and

are working to be weaned off the

tube feeding.