1. Diet Training UH/CVC Room Service Call Center

2. Who We Serve O UH Hosptial O 4 th, 5 th, 6 th, 7 th and 8 th Floors O Speical Units O AMOU, OBS, Burn Unit, ER, 9C O Cardiovascular Center O Neuroscience Hospital O “Old MCHC”- 6CAP

3. Why is this important? 1. Doctor’s prescribe a diet order that will help with the patient’s condition as they heal 2. Ensure patient’s safety

4. Objectives O Explanation of special diets O Type of patients on these diets O Things to watch for while taking meal selections

5. Patient Meal Selection Guidelines O Three canned beverages per meal period O Two entrees per meal order O Three total in a meal period O Unless patient is a high calorie high protein diet O Stay within meal and daily goals O Follow compliancy prompts for certain diets

6. Following Compliancy Nutrient Restriction Texture Restriction O Diets that allow patients to consume a daily allotment of certain nutrients O See if item can fit within goal limits at each meal O Diets that allow patients to consume foods with certain textures O Follow compliancy prompts

7. Special Codes Location/DietCodes to Use 9CSPP DOUB 6CAPSPP DOUB SPPSPP DOUB Guard TraySPP DOUB Psych ERSPP DOUB BARR PLAS ERBARR PLAS KosherBARR PLAS BariatricNOST DOUB Wired JawNOSIL

8. General Diet Abbreviation - Gen O No restrictions O All condiments are allowed O All beverages are allowed

9. High Calorie/Protein Diet Abbreviation-Cal/Pro O Patients that need extra calories and protein for nutrient malabsorption O Example: burn patients, malnourished patients O No entrée restrictions

10. Consistent Carbohydrate Diet Abbreviation- 1800Cal 60g, 2000Cal 75g 2400Cal 90g, 2800Cal 105g 3200Cal 120g O Diabetic patients, high blood sugars O Avoid- high sugar foods O Nutrient Restriction

11. Cardiac Low Fat/Low CholNAS Abbreviations- CM, LoFat/Chol, NAS O Mainly for heart patients O Avoid-high fat/salt foods O sausage, ham, rich desserts etc. O No salt packet allowed O Nutrient Restriction

12. 2 Gram Sodium Restriction Abbreviation- NA2g O Cardiac patients and patients with fluid retention O No salt packet is allowed O Special Menu available for these patients O Nutrient Restriction

13. Fluid Restrictions Abbreviation-KFR(Kitchen FR), FR O Patients retaining extra fluid- O Cardiac/Renal patients O If patient asking over allotment and is persistent O ask to speak with nurse O page nurse to call 61447 O Nutrient Restriction

14. Renal Diet Abbreviation-Renal O Patients with kidney or liver problems O No salt packet allowed O Avoid food high in Potassium-orange, bananas, potatoes, tomatoes, prune juice O Avoid foods high in Phosphorus-milk products, wheat products, baked items O Half portion of milk available for these patients

15. Meal Goals for Renal Diet O Follow Nutrient and Compliancy Prompts O Phosphorus is not measureable with different foods O Potassium amounts differ per whole food item i.e. tomatoes O No more than one none compliant item per meal and only one non- compliant entrée per day

16. BMT DIET Abbreviation-BMT O Patients with a compromised immune system. O No fresh vegetable, no garnish, no pepper, no Mrs Dash, No sandwiches O Minimal handling of foods O Follow compliancy prompts

17. Low Fiber/GI Soft Diet Abbreviation- LoFib/GI O Very individualized diet, varies from patient to patient O Foods that are bland and have less fiber O Follow compliancy prompts

18. Clear liquid Abbreviation-CL O Clear liquid O Broth, clear juices, jello, popsicle, lemon ice, coffee, tea, soda O Follow compliancy prompts

19. Full Liquid Abbreviation-FL O Full liquid O Juice, cream soups, thinned whip potatoes, ice cream, sherbet, pudding, milk, coffee, tea, soda O Follow compliancy prompts

20. Wired Jaw Diet Abbreviation-Wjaw O Clear or Full liquid wired jaw O Patients with broken jaw, dental surgery, reconstruction surgery O A syringe is used O All foods are served in a cup, no jell-o O No straws O Follow compliancy prompts

21. Bariatric Diet O Bariatric Clear Liquid- BarCL O Bariatric Full Liquid- BarFL O Bariatric Pureed- BarPuree O Bariatric Mechanical Soft- BarMechS O No concentrated sweets, low-fat, no caffeine, not carbonated beverages, and NO STRAWS O Follow compliancy prompts

22. Anti Dumping Diet Abbreviation-AntiDump O Patients with gastrointestinal problems O Ask patient if they are familiar with the Anti- Dumping Diet O If not, explain it is important to eat 6 small meals and to consume liquids 30 minutes after eating the solid food. O Follow compliancy prompts

23. Dysphagia Diets O Patients with swallowing problems-often due to a stroke O Three levels of this diet: 1, 2, and 3 O Abbreviation: DYS O Four liquid consistencies: No liquids, Honey thick, Nectar Thick, Thin O Follow compliancy prompts

24. Dysphagia 2 No Carbonated Beverage Abbreviation-Dys2, NoCarbBev O Esophagus surgery (4 th floor) O Avoid-breads, carbonated beverages, regular meats, fresh fruits except bananas O Follow compliancy prompts for texture restrictions

25. Kosher Tray O Special dietary guidelines to follow O Depending on the patient these would be sent as a disposable tray using the BARR code O Follow compliancy prompts

26. Food Allergies and Diet Preferences O Gluten-Free, Vegan/Vegetarian and Halal O These traits can be added to the patient’s card file to aid them with different choices

27. Vegetarians and Vegans O If patients following these diets are having a hard time with our menu, offer them the Vegetarian Entrées Chart O This could be taken to the patient by the person doing RSA for that floor

28. Menus O General O Consistent Carbohydrate O 2 Gram Sodium O Gluten Free O Texture Modified O GVHD 1 and 2 O 9C O Gluten Free O 6CAP O Gluten Free and Special Portion

29. Guest Breakfast Guidelines O Breakfast Entrée (1) with Two Sides (meat/hash browns) O Hot or Cold Cereal w/ Milk O Breakfast Pastry or Fruit or Yogurt O Hot or Cold Beverage (2)

30. Guest Lunch/Dinner Guidelines O Soup or Salad (1 of either) O Entrée (1 only) with Two Sides (starch/vegetable) -or- O Two Deli Sandwich (1 only) with Two Sides O Hot or Cold Beverage (2 total) O Dessert (1)

31. Questions? Thank You!