Professional Documents
Culture Documents
PREPARED BY
Janet Marquez Rafael
Reference:
Medical Nutrition Therapy for Filipinos Laboratory Manual
Adela Jamorabo-Ruiz, Virginia Serraon-Claudio, 2005, Manila
Philippines
A. Learning objectives
Lesson I
Points to consider
1. The diet should provide enough calories to maintain
desirable body weight.
2. The diet should provide for the loss in nitrogen which may
occur as a result of the disease process, thus enough protein
should be given.
3. The diet should provide necessary nutrients to clear up any
deficiency’s concomitant with the disease.
4. The diet should only be a modification of the usual normal
diet and, must be psychologically acceptable.
5. The diet must afford rest to the organ involved in the
disease.
6. The diet must be adjusted to the body’s ability to utilize the
nutrients.
1. Caloric Allowances
Activity:
3. Carbohydrate allowances
4. Fat allowances
Based on a percentage of non-protein calories
Activity:
Compute your TEA
Activities:
1. Compute your basal needs and activity
2. Calculate your total Energy Allowance (TER)
3. Prepare the exchange list based on your computed TER for meal
planning.
4. Plan a full meal
LABORATORY: LESSON 2
Objective
To be able to plan and prepare the routine hospital diets
The types of Diet
1. Full, regular or normal diet
2. Soft diet
3. Light or liberal soft diet
4. Full liquid diet
5. Clear liquid diet
6. Cold liquid diet
Description of Diets
1. Regular/normal Diet. Also called house or general /full diet, it is
the most frequently used of all hospital diets. It is planned to
provide the Recommended Energy and Nutrient Intakes (RENI) for
essential nutrients with caloric adjustment for bed ridden
individuals. It is the basis for all dietary modifications for
therapeutic purposes. Like the normal diet eaten at home, all
foods are allowed. However, it should be carefully planned for
hospital use avoiding too much spices, gas formers and rich, hard-
to-digest foods.
Activity:
4. Full liquid diet. This consist of foods that are liquid or can liquify in
the mouth or is prescribe allowance of foods which melt at body
temperature. The ingredient used should be easy to digest and
absorb. The diet should be planned nutritionally adequate or even
high in calories and protein; hence it can be used for a relatively
longer period of time. Feedings should be at least six times a day;
the volume and frequency of feeding should be on case to case
basis.
Milk -based foods form an important part of the diet.
Natural or vanilla flavor is best tolerated for long-term use. The
Full Liquid diet easily provide adequate calories, protein and
essential fatty acids but not certain vitamins especially vitamin C
and B1 unless fruit juices and cereals are routinely included.
The full liquid diet bridges the gap between the clear liquid
and soft diets. It is used in acute conditions, following surgery and
for patients too ill to eat solid foods, also for those who can not
swallow or masticate food, such as fractured jaws and oral
surgery or when esophagus is narrowed and solid foods cannot
pass.
Activity;
1. Prepare a one-week Full Liquid Diet.
5. Clear Liquid Diet: this diet is made up of clear liquids, (no milk
and milk drinks or opaque fluids) which do not leave any residue
in the gastro intestinal tract. It is a diet that does not leave any
residue in the gastro intestinal tract. A diet that does not irritate
nor stimulate peristalsis and therefore allows rest to the GI tract.
Its primary purpose is to relieve thirst and help maintain water
balance. Since it a nutritionally inadequate diet, the clear liquid
diet should not be used over 2 days or 48 hours. It is indicated for
patients of pre- and post- surgery, acute infections and fevers,
acute gastrointestinal disorders, nausea and vomiting. It is
especially useful for patients whose fecal material must be
reduced.
6. Cold Liquid Diet. This is also called T & A diet for tonsillectomy and
adenectomy and made up of cold liquids and cold soft foods that
liquefy in body temperature given to patients after tonsillectomy,
adenectomy and other mouth throat surgery.
Veg. B
II. Fruits
III. Milk
IV. Rice
V. Meat
VII.Sugars,etc.
TOTAL