MEAL PLAN

(Exercise No. 5)

Group J:
BSN 2-C
Nayra, Micah
Nibalvos, Karen
Pamat, Aina Gen
Pardiñas, Angelica
Parrilla, Jacques
Peñaflor, Maureen Mae
Pigar, Jo Marchianne
Presnilla, Patricia
Quiblat, Rosel Ann
 Quiña, Keisha Marie

SOFT DIET

I. Meal Plan for Soft Diet

Soup 1 bowl of creamed mushroom soup

Meat 2 pcs of steamed chicken breast
Rice 1 cup of spaghetti
Vegetable 1 cup of steamed carrots
Fruit or desserts 1 cup of applesauce

I. Indications:
 Difficulty chewing food
 People with some types of dysphagia (difficulty in swallowing)
 Loss of many or all teeth
 Surgery involving the jaw, mouth or gastrointestinal tract
 Pain from recently adjusted dental braces

II. Characteristics:
 Nutritionally adequate diet
 Soft in consistency and easy to chew
 Made of simple, easy digested foods
 Moderate low in cellulose

III. Food Selections:

 Refined cereals
 Washed pulses – form of soups and in combination of cereals and vegetables
 Milk and milk products
 Eggs and lean meats
 Soft fruits like papaya, banana, mango and etc.
 Fats like butter, cream vegetable oils
 Salt and sugar in moderation

IV. Food Restrictions:

 Spicy, highly seasoned and fried foods are avoided
 Raw vegetables and fruits
 Whole grain cereals and their products
 Dried fruits and nuts

GENERAL LIQUID DIET

I. Meal Plan for General Liquid Diet

Soup 1 bowl of mushroom broth

Meat 1 bowl chicken broth
Rice 1 bowl of pureed strained oatmeal
Vegetable 2 cups of blended, strained carrot juice
Fruit or desserts 125 g yogurt

II. Indications:
 Preparing for a test medical procedure
 Recovering from a surgery
  Having difficulty swallowing or chewing
 Acute infection

III. Characteristics:
 Consists of liquid, or soft food
 Melts at room temperature
 Easily absorbed by the body
 Provides sufficient hydration
 Maintains electrolyte balance
 Free from cellulose and irritating condiment or spices
 Well planned to meat most of RDAs
 High in fat, calcium, low in fiber
 High in lactose
 Mostly opaque

IV. Food Selections:

 Cream soup
 Whipped potatoes
 Milkshake
 Plain ice cream
 Oat meal
 Soya milk
 Sugar
 Honey
 Syrups
 Soup broth

BLENDERIZED TUBE FEEDING

I. Meal Plan for a Blended Formula

(1,500 kcal blended formula)

Food Exchanges No. of Exchanges CHO (g) PRO (g) FAT (g) ENERGY
(kcal)
Vegetable A 4 6 2 - 32
Vegetable B 3 9 3 - 48
Fruits 4 40 - - 160
Milk 2 24 16 10 250
Rice 6 138 12 - 600
Meat 3 - 24 18 258
Sugar 5 25 - - 100
Fat 1 - - 5 45
Total 242 57 33 1493

Vegetable A 1 cup boiled cabbage

Vegetable B 1 ½ cup boiled carrots
Fruits 1 pc. banana
Milk 1 cup evaporated milk
Rice 1 ½ cup white rice
Meat 1 ½ slice boiled fish (large variety)
Sugar 2 ½ teaspoons of white sugar
Fat ½ teaspoon of oil

II. A Satisfactory Formula Feeding must be:

 Nutritionally adequate;
 Well tolerated by the patient so that vomiting is not induced;
 Easily digested with no unfavorable reactions.
III. Advantages of Home Blended Formulas
 Families can take an active part in food preparation for the patient;
 Sense of “being different” is lessened since the patient can enjoy the same table food as his or
her family;
 Less costly;
 Manipulation of individual nutrients is easier;
 Unpleasant taste is less likely to occur.

IV. Disadvantages of Home Blended Formulas

 Requires more time and energy to prepare than commercial products;
 Special equipment is needed;
 Special care must be taken to liquefy the contents of the blender completely;
 Feeding must be prepared daily;
 Daily ingredient selection should be carefully measured to ensure nutrition adequacy of diet;
 May need vitamin and mineral supplementation;
 Higher incidence of bacterial contamination may occur;
 Difficult to make if the patient is away from home.