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Hospital Diets

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5K views5 pages

Hospital Diets

Uploaded by

myer pasandalan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Hospital Diets

Definition of terms:

 Diet – usual foods and drinks regularly consumed.


 Viscosity – resistance of a liquid to flow
 Consistency – degree of density, specially of thick liquid
 Chop – to cut food into pieces
 Ground – to reduce and to fragments by crushing
 Minces – chop up or cut up food into very small pieces
 Puree- a thick, moist, smooth-texture form of cooked vegetables, fruits and usually made
by pressing the pulp by whipping it in a blender or food processor.
 Bland - mild flavour
 Pastries – dough made of flour, water and fat used for making pies
 Pudding – a sweetened dessert, usually of similar consistency and usually steamed or
baked variously containing eggs, milk etc.

Routine hospital diets

1. Regular diet - also called as “general”, “house” or “full house” diet.


PURPOSE
 To achieve and maintain optimal nutritional status
 All foods are allowed except highly spiced foods, rich and fatty foods and gas forming
foods.

DAILY FOOD PLAN – Follow the food guide pyramid.

2. Soft diet
PURPOSE:
 Provide adequate nutrition for those who have trouble chewing.
 It is general bland in flavour.

USES:

 Difficulty chewing or swallowing


 Ulceration of the mouth or gums, oral, surgery, broken jaw, plastic surgery of the
head or neck or dysphagia or for the client who has had a stroke (brain attack).
3 types of stroke: haemorrhagic, ischemic and thrombotic stroke.

NEED TO KNOW:

Food allowed: Low fiber and low in connective tissues (eg. Skin, seeds)

 Examples: crisp bacon, all fruit juices and soft breads and cereals.

Food not allowed: fried foods, highly seasoned food, raw fruits and vegetables and
wholegrains.

RATIONALE:

 Can cause gastric distress


 Can be easily trapped inside the mouth and cause discomfort.
Example; (whole grains)

NURSING CONSIDERATION

 Clients with mouth sores, should be served food at cooloer temperature


 Clients who have difficulty chewing and swallowing because of dry mouth can increase
salivary flow by sucking on sour candy.
 Encourage the client to eat a variety of foods
 Provide plenty of fluids with meals to ease chewing and swallowing foods
 Drinking fluids through a straw may be easier than drinking from a cup or glass.

3. Liquid diets
-all foods that are liquid at room temperature and/ or could be liquefied at body
temperature

Types:
- Full liquid
- Clear liquid
a. Full liquid
Characteristics:
- All liquids with milk

- Fruit juices with pulp and fruits (generally low in residue)

Indication:

- May be used as a transition diet after clear liquids following surgery or for
clients who have difficulty chewing, swallowing or tolerating solid foods
- Nutritionally deficient in calories
- Not indicated for CVA
- R-S-L(F)-L©-NPO (peristalsis return) –VV

FOOD ALLOWED:

 CLEAR LIQUIDS
 MILK DRINKS
 COOKED CEREALS
 CUSTRADS
 ICE CREAM OR SHERBETS
 EGGNOG

FOOD NOT ALLOWED:

 ALL FOODS WITH FIBER (Nuts, coconut, jam, fruits)

NURSING CONSIDERATION:

- Use of a complete nutritional liquid supplement or often necessary to meet


nutrient needs for clients on a full liquid diet for more than 3 days.

b. Clear liquids
- All “see through” foods
- All liquids without residues and fiber
- Plain liquid – milk
- Intended to supply fluid and energy in a form that requires minimal digestion
- Nutritionally inadequate (supplies 600 – 900 kcal per day
- Used only for 3 -5 days (Philippines 1-2 days only)

Primary purpose:

– To relieve thirst
– Help maintain water balance

Other purpose:

- Provides fluid and some electrolytes to prevent dehydration


- Used as an initial feeding after complete bowel rest
- Used initially to feed a malnourished person or a person who has not had any
oral intake for some time
- Used for Bowel preparation for surgery or tests and as post operatively in
clients with fever, vomiting or diarrhea

Indication: (Pre op and post op)

- To minimize stimulation of the GI serves as without initial feeding


- Following acute vomiting or diarrrhea

Food allowed:
- Carbonated beverages
- Coffee
- Tea
- Fruit flavoured drinks
- Broth popsicles

Food avoided:

- Milk and dairy products


- Fruit juices with pulp
- Fruit

Nursing consideration

- Limit caffeine intake – can cause stomach upset and sleeplessness


- Client may have salt on sugar.

4. Bland diet
Purpose: provision of a diet low in fiber, roughage, mechanical irritants and chemical
stimulants
Uses: gastritis (inflammation of gastric mucusa), hyperchlorydria, functional GI disorders,
spastic constipation. Biliary indigestion, gastric atony (absence of peristalsis).

Foods allowed: varies to meet individual needs and tolerance


Foods not allowed:
 Curred meat
 Fried foods
 Cheese

5. Mechanical soft diet


- Also called as dental soft diet or mechanically soft diet or
mechanicall altered diet.
- Can be used either a transition client and long term diet.

INDICATION:

- Provides foods that have been mechanically altered in texture


to require minimal chewing
- Used for clients who have difficulty chewing but tolerate more
variety in texture than a liquid diet offers
- Used for client who have dental problems, surgery of the head
or neck or dysphagia ( requires swallowing evaluation and may
require thickened liquids)

CHARACTERISTICS:

Well cooked, easy to chew, chopped, ground/ minced

Food allowed:

- All beverages are allowed


- Foods are best served moist or with gravy and sause

Food not allowed:

- Dried fruits
- Raw fruits and vegetables with seeds
- Fried

6. Cold liquid diet:


- Also called as T and A diet or (tonsillectomy and adenectomy)
tonsillitis may lead to rheumatic heart disease

PURPOSE:

- Minimize pain in the oral cavity


- Avoid bleeding in the affected area.

7. Low residue ( LOW FIBER ) diet


PURPOSE: for constipation high fiber is needed
Reduce stool bulk and slow transit time
Least likely to form obstruction

INDICATION:
Narrowed intestinal tract due to inflammation or scarring
Dec. gastrointestinal motility
Acute phase of gastrointestinal disorders, diverticulitis, crohn’s disease and ulcerative
colitis

Inflammatory bowel disease:


Crohn’s disease (affects colon)
Ulcerative colitis (affects intestine, more painful.

Rationale: to decrease irritation

Food allowed: Eggs, Milk, peaches, ground meat


Food not allowed: raw fruit/veg,, fiber, whole grains, dairy products

8. Highresidue (HIGH FIBER) diet.


PURPOSE:
- Soften stool
- Exercise GI muscles
- Speed passage of food through GI to prevent exposure causing
agent in food
- Lower blood lipids

INDICATION:

- Constipation
- Diverticulosis (clean pouches)
- DM
- Obesity
- Hyperlipidemia

Nursing consideration:

o High fiber gradually and provide adequate flouids to reduce possible


disease like abdominal cramps, bloating.
o Gas forming foods
Like applw, barley, beans, broccoli, cabbage

9. Low fat (FAT RESTRICTAL) DIET.


PURPOSE:
Reduce hyperlipidemia
Provide dietary malabsorption treatment for malabsorption syndrome and client acute
tolerances for facts.

INDICATION:
- Used for client with malabsorption disorders, pancreatitis, gallbladder
disease.

Food allowed:

- Non fat milk


- Pastas
- Bread
Foot not allowed:

- Cookies
- Cream
- Coconut
- Chocolate

Nursing consideration:

- Restrict amount of total fat, including saturate, trans polyunsaturated and


monosatirated
- Client with malabsoprion mal also have difficulty tolerating fiber or lactose
- Vitamin and mineral deficiencies may occur in client with diarhhes or stomach
- A fecal fat test indicate a fat malabsorption of more tha thn 10 percent of fat
concsumed per day during 3 days of specimen collection

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