Nutrition and Diet Therapy – Dietary Modifications, Therapeutic Diets & Related Concepts

Vocabulary flashcards covering key diets, disease-specific modifications, behavioral theories, legal acts, Philippine guidelines, entrepreneurship terms, and essential nutrition concepts from Weeks 9-17 lecture notes.

Therapeutic Diet

A physician-prescribed, dietitian-planned meal pattern that controls specific foods or nutrients as part of medical treatment.

Clear Liquid Diet

Diet of transparent liquids without residue or fiber; relieves thirst and maintains hydration for 24-48 h after acute vomiting, diarrhea, or surgery.

Full Liquid Diet

Nutritionally adequate fluids and foods that liquefy at body temperature (e.g., milk, cream soups); used for short-term fever, infection, or chewing difficulty.

Cold Liquid (Yin) Diet

Ice chips, ice cream, sherbet, popsicles; ordered after tonsillectomy or adenoidectomy to soothe the throat.

Soft Diet

Bland-flavored, low-fiber foods of soft consistency; transitional diet after full liquids and before regular meals.

Mechanical Soft (Dental Soft) Diet

Well-cooked, chopped, ground, or minced foods served moist; tailored for patients with poor dentition or chewing difficulty.

Regular (House) Diet

Unrestricted hospital diet given as tolerated; foundation for all therapeutic modifications.

Light Diet

Transitional plan between soft and regular diets, suited for elders intolerant of rich, heavy foods.

Vegetarian Diet

Eating pattern low in saturated fat and cholesterol, high in fiber, but possibly low in vitamin B12, calcium, iron, zinc, and vitamin D.

Vegan Diet

Strict plant-only diet excluding all animal products.

Lacto-Vegetarian

Plant foods plus milk and milk products; excludes eggs and flesh foods.

Ovo-Vegetarian

Plant foods plus eggs; excludes milk and all meat.

Lacto-Ovo-Vegetarian

Diet including milk, eggs, and plant foods but no meat, poultry, or fish.

Semi-Vegetarian

Lacto-ovo pattern with limited fish and chicken.

Pesco-Vegetarian

Plant foods plus fish and fish products only.

Restricted Diet

Meal pattern limiting a specific nutrient (e.g., cholesterol-restricted, salt-restricted).

Controlled Diet

Diet with carefully adjusted daily nutrient levels such as protein, potassium, or sodium.

Modified Consistency Diet

Diet altering texture (pureed, mechanical soft) or thickness (thickened liquids) to match swallowing tolerance.

Pureed Diet

Foods ground or strained to pudding consistency for patients with chewing or swallowing issues.

Thickened Liquids

Fluids adjusted to nectar, honey, or pudding thickness to prevent aspiration.

Low Sodium Diet

Meal plan limiting sodium to 1500-2400 mg/day to manage hypertension, CHF, kidney disease.

Low Protein Diet

Reduced protein intake prescribed in liver or renal failure to minimize nitrogenous waste.

High Protein Diet

Diet rich in meats, milk, fish, legumes, and nuts; indicated for burns, sepsis, or protein-energy malnutrition.

Low Purine Diet

Limits purine-containing foods to control gout and uric-acid kidney stones.

Low Cholesterol Diet

Reduces dietary cholesterol to manage or prevent heart disease.

Low Fat Diet

Limits total and saturated fats to lower blood lipids and cardiovascular risk.

Low Carbohydrate Diet

Restricts digestible carbohydrates, sometimes ketogenic, for weight control, diabetes, or epilepsy.

High Calorie Diet

Provides >3500–4000 kcal/day for weight gain during growth, COPD, cancer, or hypermetabolic states.

Very Low-Calorie Diet (VLCD)

Medically supervised plan allowing ≤800 kcal/day for 3-6 months.

Low Residue Diet

Decreases fiber to lessen intestinal bulk in Crohn’s disease, diarrhea, or post-colonic surgery.

High Fiber Diet

Increases dietary bulk to relieve constipation or diverticulosis.

Bland Diet

Eliminates irritating foods; used for peptic ulcer healing.

BRAT Diet

Banana, Rice, Apple sauce, Toast; temporary regimen for diarrhea recovery.

Butterball Diet

High carbohydrate, protein-sparing plan for liver disorders.

Giordano Diet

Protein-sparing regimen for chronic renal failure.

Giordano-Giovannetti Diet

Low-protein, high-CHO diet with controlled K⁺ and Na⁺ for chronic renal insufficiency and liver failure.

Kosher Diet

Jewish dietary laws forbidding simultaneous meat and milk, pork, and non-scaled fish.

DASH Diet

Dietary Approaches to Stop Hypertension emphasizing fruits, vegetables, and low-fat dairy.

Ketogenic Diet

High-fat, very low-carbohydrate diet inducing ketosis; therapy for epilepsy.

Paleo Diet

Pattern focusing on meat, fish, eggs, nuts, fruits, vegetables; excludes grains, sugar, and processed foods.

South Beach Diet

Plan promoting ‘right’ carbs and fats, created by cardiologist Arthur Agatston.

Elemental Diet

Liquid formula of predigested nutrients for easy absorption; used when GI digestion is impaired.

Tyramine-Rich Diet Precaution

Avoided with MAOI therapy to prevent hypertensive crisis.

Health Belief Model

Behavior-change theory predicting actions based on perceived susceptibility, severity, benefits, and barriers.

Self-Efficacy Theory

Bandura’s concept that belief in personal capability influences behavior execution.

Stages of Change Model

Prochaska & DiClemente’s six-stage framework: pre-contemplation, contemplation, preparation, action, maintenance, termination.

Theory of Reasoned Action

Behavior determined by intention, which is shaped by attitudes and subjective norms.

Therapeutic Alliance Model

Barofsky’s equal-power partnership between caregiver and client emphasizing collaboration.

Tray Service

Hospital meal delivery system arranging dishes on a tray for bedside service with quality standards.

Modified Diet

Any change in texture or nutrient composition of the regular diet to meet patient needs.

Nutrition Education

Combination of strategies and supports enabling voluntary adoption of healthful eating behaviors.

Evidence-Based Practice (EBP)

Clinical decision-making integrating best research evidence, clinician expertise, and patient values.

Iowa Model of EBP

Five-step process from problem identification to evaluation guiding evidence-based nursing interventions.

Standard Hospital Diets

Core meal patterns: Clear Liquid, Full Liquid, Soft, and Regular (House) diets.

Acute Glomerulonephritis Diet

Low sodium, low protein plan with adequate calories.

Acute Renal Failure (Oliguric) Diet

Low sodium, low protein, high carbohydrate regimen.

Addison’s Disease Diet

High sodium, low potassium intake to counter adrenal insufficiency.

Cushing Disease Diet

High potassium, low sodium plan to balance corticosteroid effects.

Congestive Heart Failure Diet

Low sodium, low cholesterol diet to reduce fluid retention and cardiac workload.

Dumping Syndrome Diet

High protein, high fat, low simple carbohydrate meals to delay gastric emptying.

Hepatic Encephalopathy Diet

Low protein, high calorie diet to reduce ammonia production while meeting energy needs.

Nephrotic Syndrome Diet

Low sodium, high protein, high calorie nutrition to replace urinary protein losses.

Ulcerative Colitis Diet

High protein, high calorie, low residue regimen during acute flares.

Tray Service Quality Essentials

Adequate tray size, clean linens, orderly arrangement, appropriate portions, correct temperatures, prompt delivery.

Nutrition Act of the Philippines (PD 491)

1974 law creating the National Nutrition Council and declaring July as Nutrition Month.

Rooming-in & Breastfeeding Act (RA 7600)

1992 law granting incentives to health facilities practicing rooming-in and breastfeeding.

Food Fortification Act (RA 8976)

2000 legislation mandating nutrient fortification of staple foods and establishing the Sangkap Pinoy Seal.

Food Safety Act (RA 10611)

2013 law strengthening the Philippine food safety regulatory system ‘farm to fork’.

Expanded Breastfeeding Promotion Act (RA 10028)

2009 act requiring workplace lactation stations and breaks for nursing mothers.

Nutrition & Dietetics Law (RA 10862)

2015 act regulating nutrition-dietetics education, licensure, and practice.

Kalusugan at Nutrisyon ng Mag-Nanay Act (RA 11148)

2018 law scaling up health and nutrition programs for the first 1000 days of life.

Evidence Grading – High

Level of confidence that the study effect reflects the true effect.

Pinggang Pinoy

Philippine plate model depicting proper food group proportions per meal.

Daily Nutritional Guide Pyramid (DNGP)

Illustrates recommended whole-day food distribution for Filipinos.

Kumainments

Ten Philippine nutrition messages promoting healthy living.

Nutripreneurship

Entrepreneurial practice of developing nutrition products and services through creativity and innovation.

Nutripreneur

A nutritionist-dietitian who builds a profitable enterprise centered on nutrition care or functional foods.

Entrepreneurship Pillars

Idea & market, skills & experience, resources, and motivation & hard work.

Health-Focused Small Business Idea Elements

Problem existence, high consumer desire for solutions, and limited current competition.

Stand-Alone Nutrition Software

Programs for nutrient analysis, clinical nutrition, or educational games used independently of networks.

Ketosis

Metabolic state wherein fatty acids are converted to ketone bodies used for energy in low-carb diets.

Iodized Salt

Table salt fortified with iodine to prevent goiter and iodine deficiency disorders.

Tyramine

Amino acid derivative that triggers hypertensive crisis in patients on MAOIs.

Fecal Fat Determination

Test meal assessing fat malabsorption by measuring stool fat globules.

Serotonin Test Meal

Dietary test detecting carcinoid tumors via urinary 5-HIAA after serotonin-rich food intake.

Bacterial Food- & Water-borne Disease

Illness caused by pathogens like Salmonella or E. coli transmitted through contaminated food or water.

Polygenic Disease

Disorder resulting from combined effects of multiple genes, e.g., hypertension or diabetes.

Genomics in Nutrition

Study of gene–nutrient interactions influencing health, disease risk, and personalized dietary therapy.

End-of-Life Ethical Principle – Autonomy

Patient’s right to self-determination regarding nutrition and life support decisions.

Tray Service – Portion Control

Serving food amounts suitable for patient appetite to avoid waste and maintain nutritional goals.

Low Potassium Diet

Restricts K < 2000 mg/day for kidney patients to prevent hyperkalemia.

BRAT Components

Bananas, Rice, Applesauce, Toast – easy-to-digest, low-fiber foods.

Finger Foods Diet

Easily grasped items recommended for ADHD or bipolar patients to promote independent eating.

Osterized Feeding

Pureed, blenderized diet delivered to cerebrovascular accident patients with swallowing deficits.

High Vitamin C Diet

Increased citrus and leafy greens to enhance collagen formation, e.g., for decubitus ulcer healing.

Pinggang Pinoy Vegetable Proportion

Half of the plate should contain vegetables and fruits according to Philippine guidelines.

Low Calcium Diet

Restriction of calcium intake for hyperparathyroidism management.

Ketogenic Ratio

Gram ratio of fat to combined protein and carbohydrate in ketogenic therapies (commonly 4:1).

Motivational Interviewing

Counseling technique that enhances intrinsic motivation for behavior change like dietary adherence.

Barangay Nutrition Scholar

Philippine community worker monitoring nutrition status and distributing supplements.