Module 6 Group 5 PPTS
Module 6 Group 5 PPTS
Group
members
Bibi Azeez
PATIENT SCENARIO
Colitis
Patient is a 22 year old male
who presented to the surgery
department of a tertiary level
hospital having been referred
from a private clinic, with a two
month history of severe
abdominal cramps, persistent
bloody and mucoid diarrhea,
weight loss and tiredness. After
investigations a diagnosis of
ulcerative colitis was
What is Ulcerative colitis?
• Ulcerative colitis is an inflammatory
bowel disease (IBD) that causes
inflammation and ulcers in your
digestive tract.
• It affects the innermost lining of your
large intestine, also called the colon,
and rectum.
• In most people, symptoms usually
develop over time, rather than
suddenly.
• Ulcerative colitis can be draining and
can sometimes lead to life-
threatening complications.
Symptoms of Ulcerative colitis
Ulcerative colitis symptoms can vary,
depending on the severity of
inflammation and where it occurs.
Signs and symptoms may include:
• Diarrhea, often with blood or pus
• Rectal bleeding — passing small
amount of blood with stool
• Abdominal pain and cramping
• Rectal pain
• Urgency to defecate
• Inability to defecate despite urgency
• Weight loss
• Fatigue
Meal Preparation for Client with Colitis- vegies as part of
prescribed diet https://cookinginthekeys.com/steamed-broccoli-a
nd-carrots/
Steamed Broccoli and Carrots Recipe
What You Need
All you need is a steamer insert for a medium-sized or Preppi
small saucepan, fresh vegetables, and some water. ng
Broccoli florets, cut into bite-size pieces
Fresh carrots (You can sub baby carrots)
Green Beans
Equipment Needed
1. Wash the broccoli and trim the stalks with a
paring knife. Cut broccoli florets into bite-size pieces.
Wash, peel, and trim the carrots. Cut into ½-inch slices. comple
2. Place a steamer basket in a pot, making sure it
sits above the water level. If you don't have a steamer
ted
basket, you can improvise by using a metal colander.
3. Place the cut broccoli and carrot slices into the
steamer basket
4. Bring water to a boil over high heat. Reduce the
heat to medium, cover, and steam the veggies for 5
minutes or until fork-tender.
5. Remove broccoli and carrots from the pot.
Seasonings:
6. Sprinkle with a pinch of salt and black pepper.
7. Drizzle with extra virgin olive oil for healthy
Omega-3 fats.
8. Sauté minced garlic in olive oil and toss it with
the steamed vegetables.
Meal Preparation for Client with ulcerative colitis-
baked salmon as part of prescribed diet……… https://www.allrecipes.com/recipe/34746/baked-salmon-ii/
Prepping
Ingredients stage
•6 tablespoons light olive oil
•2 cloves garlic, minced
•1 tablespoon lemon juice
•1 tablespoon fresh parsley, chopped
•1 teaspoon dried basil
•1 teaspoon salt
•2 (6 ounce) fillets salmon
Directions Complete
1.Whisk olive oil, garlic, lemon juice, parsley, basil, salt, d baked
together in a medium bowl salmon
2.Arrange salmon fillets in a small glass or ceramic
baking dish; pour marinade over salmon.
3.Cover and marinate in the refrigerator for about 1
hour, turning occasionally.
4.Preheat the oven to 375 degrees f (190 degrees
c).Transfer salmon fillets onto a large piece of aluminum
foil.
5.Bake in preheated oven until fish flakes easily with a fork, about 35 to
45 minutes
6.SERVE
Meal Preparation for Client with ulcerative colitis-
Rice as part of prescribed diet
• Firstly-Gather ingredients and tools: rice, water,
pot and colander or fine-mesh strainer.
• Rinse rice: rinse the rice under cold water to
remove excess starch. This helps prevent the rice
from becoming too sticky during boiling.
• Boil water: bring a pot of water to a boil. Use
enough water to submerge the rice fully.
• Add rice: add the rinsed rice to the pot once the
water is boiling.
• Boil: allow the rice to boil for 15 to 20 minutes.
The goal is to cook the rice
• Test doneness: test a grain of rice. It should be https://cheflolaskitchen.com/how-to-
arboil-rice/
cooked
• Drain and cool: drain the rice using a colander or
strainer to stop the cooking process. Rinse it
Meal Preparation for Client with ulcerative colitis-
Salad as part of prescribed diet
Lettuce cucumber tomato salad
is bright, crunchy, and fresh.
Fresh garden veggies are tossed
in a light dressing to create this
simple, yet flavorful dish goes
well with any meal.
•A glass bowl with a chopped
salad consisting with chopped
lettuce, sliced cucumbers and
tomatoes.
5 strawberries
1/2 cup vanilla yogurt
1/2 cup oat milk
2 teaspoons honey
Pinch of ground cinnamon
Directions
Blend the banana, strawberries,
yogurt, milk, honey, cinnamon
and 1 cup ice in a blender until
smooth. Pour into a glass
• Rice
• Baked Salmon
• Vegetables
• Smoothie
• Water
• Herbal Tea
• Garden Salad
The colon’s job is to absorb water from the food you have
digested, but when the colon is inflamed, the stool that
passes through the anus is left watery, causing diarrhea.
https://www.inspiredtaste.net/23087/easy-avocado-
egg-salad-recipe/
Describe the process involved in preparation
including:
Techniques
Tips for cooking for someone with ulcerative
colitis
•Understand that a person with IBD has good and bad days.
•Go easy on sugar, saturated and trans fat, lactose
•Steer clear of emulsifiers. ...
•Modify diets to include soft fiber and cooked veggies
Special handling –
• Sometimes patients are afraid to eat certain things.
• They're hesitant that eating the wrong foods could
send them into a flare
Timing
The prepping of the salmon was done on the previous day
to marinate
Vegies, rice smoothie, herbal tea and salad took an average
of 1 hour to get done
Thank you Miss Ina and everyone for
your attention
Key take away…..