1. Modified Diets Part II

2. Modified Nutrient or Food Content Fiber-Restricted Diet Fat-Controlled Diet Sodium-Controlled Diet High kCalorie, High Protein Diet

3. Fiber-Restricted Diet Includes foods which will result in a _________ amount of fecal material in the lower bowel ◦ avoid irritation of GI tract and decrease bowel movements ◦ Foods are ______ in fiber content Indications ◦ Acute intestinal disorders ◦ Before & after surgery

4. Fiber-Restricted Diet Foods Grains ◦ __________ grains allowed  Avoid whole grains Fruits ◦ Most canned and cooked allowed ◦ Avoid membranes, ________, and pulps Vegetables ◦ Most well-cooked and canned allowed ◦ Avoid raw veggies and those with ________ Dairy ◦ Milk, yogurt, cheese, and ice cream allowed  2 cups per day Protein ◦ Tender beef, port, poultry, fish, eggs, and creamy PB allowed ◦ Avoid ______ and gristle ◦ Avoid nuts, seeds, __________ Fats ◦ Margarine, vegetable oil, butter, mayo, salad dressings allowed ◦ Avoid fried foods

5. Fat-Controlled Diet Includes foods that are mostly low-fat and fat-free ◦ ____________ grams per day Indications ◦ Fat malabsorption problems ◦ heartburn

6. Fat-Controlled Diet Foods Table 18-5 (pg 520)

7. Sodium-Controlled Diet Usually ________ or 3,000 mg of sodium per day Indications ◦ Prevent or correct fluid retention ◦ Treatment of ______________ & CHF Low-sodium diet will be covered in Chapter 21

8. High Kcalorie, High Protein Diet Contains foods that are high in calories and protein Indications ◦ High calorie and protein requirements ◦ Prevent weight loss and tissue wasting ◦ Promote ____________ ◦ Promote weight gain

9. High Kcalorie, High Protein Diet Foods “Foods Included in High Kcalorie, High Protein Diets (pg 415, Table 14-6) “How to Increase Kcalorie and Protein in Meals” (pg 656)

10. Suggestions for increasing protein and energy intake: Use fortified milk (2 T dry milk powder/cup of fluid milk) for drinking and cooking Use fortified milk to prepare oatmeal, grits, mashed potatoes, puddings, custards, milk shakes, and instant breakfasts Half and half can also be used for cooking or for cereals Snacks should be available so that if the patient is hungry food is available Serve double portions of well-liked foods Add melted margarine or gravy to hot foods Drink fluids away from meals House supplements can be offered; a clear liquid supplement may be better tolerated than a milky one; soups that are supplemented are also available Add corn syrup to fruit ices Add whipped cream to garnish desserts Add cheese to vegetables, grits, and starches Offer higher energy options in every food class--for example, peas in place of string beans, cream soups in place of clear soups Honor food preferences

11. Variations in Orders Diet progression ◦ Increase in diet levels as tolerance improves ◦ ____________ responsibility to monitor Nothing by Mouth (______) ◦ Used in acute illness or diagnostic tests

12. Let’s see what you know Let’s see what you know This diet order indicates that a patient is not allowed to eat at all

13. NPO means

14. A diet commonly given to a patient with impaired swallowing

15. This diet is often used with patients who have HTN, congestive heart failure, or kidney disease

16. A patient who has had recent facial surgery is commonly given this diet

17. This is the diet most commonly used before or after a patient has had GI surgery

18. On this diet, whole-grain breads, nuts, most fresh fruits, and many vegetables are eliminated

19. Wow! I can have gelatin, carbonated beverages and chicken broth on this diet!