Finals- Reading (Nutrition)

HEALTH INTERVENTION

II. NUTRITION AND DIET

DIET THERAPY

Modification of the food and drink of

an individual who is suffering from a

disease for the purpose of removing

or at least alleviating the result of the

disease process

HEALTH INTERVENTION


DIET THERAPY

OBJECTIVES

To maintain good nutrition or correct any deficiency

To provide rest to an organ or to the

whole body as affected by the illness

HEALTH INTERVENTION


DIET THERAPY

OBJECTIVES

To adjust body weight to a desirable

body level

To supply a dietary regimen according

to the patients metabolism for kind,

amount, and time of eating of the food

HEALTH INTERVENTION


DIET THERAPY

GENERAL PRINCIPLES

Simplification

Liberalization

Individualization

HEALTH INTERVENTION


DIET THERAPY

DIET MODIFICATION FORMS

Change in consistency of foods

Increase or decrease in the energy

value of food

Increase or decrease in bulk

HEALTH INTERVENTION


DIET THERAPY

DIET MODIFICATION FORMS

Include or omit specific kind of food

Adjustments in the composition of

nutrients

Modify the flavor

HEALTH INTERVENTION


FOOD NUTRIENTS

CARBOHYDRATES

Organic compounds containing

carbon, hydrogen and oxygen

Functions

Chief source of energy

Protein sparer

HEALTH INTERVENTION


FOOD NUTRIENTS

CARBOHYDRATES

Functions

Regulator of fat metabolism

Body constituents

Cheap and major source of energy

food

HEALTH INTERVENTION


FOOD NUTRIENTS

CARBOHYDRATES

Sole energy source of the brain and

nerve tissue

Regulator of gastrointestinal

peristalsis

HEALTH INTERVENTION


FOOD NUTRIENTS

PROTEINS AND AMINO ACIDS

Elements that contain are carbon,

hydrogen, oxygen and nitrogen

Functions

Essential for growth

Source of energy

Regulator of body processes

HEALTH INTERVENTION


FOOD NUTRIENTS

LIPIDS

Fats and oils

Also contain elements like carbon,

hydrogen and oxygen but with

different proportion and structural

arrangement

HEALTH INTERVENTION


FOOD NUTRIENTS

LIPIDS

Lower proportion of oxygen than

carbohydrates

Water insoluble but soluble in organic

solvents

HEALTH INTERVENTION


FOOD NUTRIENTS

LIPIDS

Functions

Concentrated source of energy

Sources of essential fatty acids

Important constituent of body

compounds

HEALTH INTERVENTION


FOOD NUTRIENTS

LIPIDS

Functions

Acts as insulators and padding

High satiety value and great taste

appeal

DIFFERENT DIETS

REGULAR, NORMAL

OR FULL DIET

Food normally eaten by a

person in good health

Requires good menu

planning

To maintain an individual

in a state of nutritive

sufficiency

Use as basis for planning

therapeutic diets

For patients whose

condition does not

require any modification

DIFFERENT DIETS

CLEAR LIQUID DIET Highly restrictive

Little nutritive value

With some electrolytes

Food that leave no

residue in the GIT

Oral source of fluids and

small amounts of kilocal

and electrolytes for

preventing dehydration,

relief of thirst and

reducing colonic residue

Pre-op and post-op

cases

Diarrhea, vomiting

Acute inflammation of the

GIT

DIFFERENT DIETS

COLD LIQUID DIET Served cold or iced

Acidic fruit juices and hot

soups are avoided

To minimize pain,

swelling and reduce

bleeding in the operated

areas

Post-tonsilectomy

Dental extraction

Other minor operations

of the mouth

DIFFERENT DIETS

FULL LIQUID OR

GENERAL LIQUID

DIET

Generally liquid or easily

liquefy at body temp.

Free from cellulose or

condiments

Nutritionally adequate

Oral nourishment that is

well tolerated by patients

who are acutely ill or who

are unable to swallow or

chew solid foods

Oral surgery or plastic

surgery of the face and

neck

Transition from clear

liquids to soft or full diet

DIFFERENT DIETS

TUBE FEEDING DIET Pureed food that may be administered through a

tube

Complete nourishment in

a form that will easily

pass through a tube; oral

feeding methods are

contraindicated or not

tolerated

Enteral nutrition

Comatose

Following strokes

Anorexia nervosa

Head and neck surgery

DIFFERENT DIETS

SOFT OR LIGHT DIET Soft in consistency, easy to chew, no harsh fibers


Dietary step between full

liquid or normal diet

Acute infection

Some GIT disturbance

Fever

DIFFERENT DIETS

MECHANICAL SOFT

DIET

Soft in consistency, easy

to chew, no harsh fibers


Provide food that require

minimal chewing

Poor dentures

Oral surgery

Elderly

DIFFERENT DIETS

BLAND DIET Soft in consistency, easy to chew, no harsh fibers


Provide diet which is

chemically, thermally,

mechanically, non-

irritating

Acute infection

Some GIT disturbance

Fever

DIFFERENT DIETS

HIGH FIBER DIET High in cellulose, lignin and pectin

To increase the volume

and weight of the residue

that reaches the distal

colon; to increase GIT

motility

Constipation

Irritable bowel syndrome

DM

DIFFERENT DIETS

FIBER RESTRICTED

DIET

Minimum fiber and

connective tissue

Immature vegetables,

riped, canned or well-

cooked fruits, tender

meat bulk of stool

Prevent the formation of

an obstructing bolus by

high fiber food in patients

with narrowed intestinal

or esophageal lumen

When bowel is markedly

inflammed

Intestinal stenosis

Esophageal varices

DIFFERENT DIETS

KILOCALORIE

RESTRICTED DIET

Weight reduction

programs

Obese

DIFFERENT DIETS

HIGH CALORIE DIET

Diet with an energy value

above the required

maintenance in order to

produce a gain in weight

To meet increased

caloric requirements

Underweight

Hyperthyroidism

Convalescence

Fever

Pregnancy and lactation

DIFFERENT DIETS

LACTOSE-FREE DIET Eliminates virtually all known sources of

lactose-milk and milk

products

Control of galactosemia

and the prevention of

severe mental

retardation, cataracts and

other symptoms

Primary or secondary

lactase deficiency

Celiac disease

DIFFERENT DIETS

HIGH PROTEIN DIET High protein food like meat, egg and milk

Provide the nutritional

rehabilitation of the

protein and kilocalorie

malnourished patient

Prevent weight loss and

tissue wasting

Malnourished

Nutritionally wasted

patient for surgery

Hypermetabolic or

catabolic state such as

fever, severely burned

DIFFERENT DIETS

PROTEIN

RESTRICTED DIET

(GIORDANO

GIOVANETTI)

Lighten the work of the

kidneys by reducing the

urea, uric acid and

creatinine

Renal failure

DIFFERENT DIETS

PHENYLALANINE

RESTRICTED DIET

Provide protein,

phenylalanine, tyrosine,

energy and other

nutrients for normal

growth and development

and nutritional status

Phenylketonuria (PKU)

DIFFERENT DIETS

BRAT DIET Banana, Rice, Apple and Tea

Source of kilocalories,

fluid, electrolytes and

pectin

Diarrhea

DIFFERENT DIETS

HYPOALLERGENIC

DIET

Exclude or eliminate a

specific food or food

group known to produce

allergic manifestations

Documents

Finals- Reading (Nutrition)