I.

Identification
I. identification
Answer the questions asked below narratively. Be concise yet substantive in
answering the questions

1. Bile - yellow-green fluid that aids in the digestion and absorption of fat.
2. Gallbladder - Serves to store and concentrate bile
3. Hepatic - Term referring to the liver
4. Chemical - Type of digestion that uses digestive enzymes to break down food
particles into nutrients.
5. Peristalsis - Wave-like contractions that propel food through the digestive tract
6. Salts - The most important component of bile is bile _______.
7. Mechanical - Type of digestion that breaks food into smaller particles.
8. Alimentary - Another name for digestive tract is the ____ canal.
9. Liver - Secretes bile
10. Hepatocytes - Sheets of hepatic cells that fan out from the center of the hepatic
lobule.
11. Omentum - The portion of the mesentery that hangs over the small intestine like an
apron is called the greater ___________.
12. Bilirubin - Main bile pigment.

1. If the salivary glands do not function or are bypassed, which nutrients would
miss beginning digestion?
If the salivary glands do not function or are bypassed, the nutrients that would be
missing are carbohydrates & proteins. The salivary glands produce salivation, which
keeps the mouth and different pieces of the digestive system moist. It also helps break
down carbohydrates and lubricates the passage of food down from the oro-pharynx to
the esophagus to the stomach.

2. If the storage of bile is not possible because the gallbladder has been removed,
what effect would this have on the client?

Bile breaks down the fats into fatty acids, it helps with digestion and it will be stored in
the gallbladder. If the gallbladder of bile is not possible to store because the gallbladder
has been removed, the effect that the patient might have would be diarrhea. It is
because once the gallbladder has been removed, the stool will speed up the passage. It
is true that there is not as much bile, but there is enough to allow the digestion and
transfer of fat. People who have their gallbladders removed do not need to limit the fat
in their diet.
3. All of the colon is sometimes removed. What digestive actions would then not
occur?
Chyme is squirted down into the small intestine, where digestion of food continues so
the body can absorb the nutrients into the bloodstream. The surgeon will join the ileum,
to the rectum. A colectomy will allow the stool to continue passing the stool through the
anus without the need for an external pouch.

Tortora GJ, Anagnostakos NP.(1990). Principles of Anatomy and Physiology. 6th

Edition Harper Collins.

5. What are the two types of digestion and how do each type occur?
There are two types of digestion, the mechanical and chemical. These two types of
digestion is to break down the substances or the food into smaller particles. When we
say mechanical digestion, it involves physically breaking the food into smaller pieces.
Mechanical digestion begins in the mouth as the food chews. Chemical digestion
involves breaking down the food into simpler nutrients that can be used by the cell, and
this will occur when enzymes are being secreted throughout the digestive system. It is
because those chemical bonds that the food particles stick together, the enzymes will
break it so that the food will go into smaller particles.

Patricia J,Dhamoon A.(2020). PHYSIOLOGY, DIGESTION.

II. Trace the path of a food (digestive process) from ingestion to defecation
Ingestion → propulsion → mechanical or physical digestion → chemical digestion →
absorption → defecation

PAGE 6:
1. Gastroenterology - The area of medicine concerned with the study of the digestive
tract and the diagnosis and treatment of its diseases.
2. Saliva - Clear fluid secreted by the mouth that contains digestive enzymes.
3. Digestion- Process of breaking down food into a form that cells can use.
4. Mesentery - Holds the intestines loosely in place
4. Mastication - Chewing
5. Submucosa - Tissue layer of the digestive tract that contains glands, blood vessels,
lymphatic vessels, and nerves
6. Incisors - Chisel-like front teeth with sharp edges for cutting food
7. Buccal - The mouth is also called the ___________________ cavity.
8. Enamel - Hardest substance in the body
9. Molars - Teeth with flat surfaces for crushing or grinding food
10. Deciduous - Early teeth that fall out and are replaced by permanent teeth
11. Bolus - Mass of moistened food that can be swallowed easily
12. Canine - Pointed teeth designed to tear food

PAGE 7:
List the six organs of the digestive tract.
1. Mouth
2. Esophagus
3. Stomach
4. Intestines
5. Rectum
6. Anus
Note: also give a brief description of their most important function.
Mouth - it is where the digestive tract starts or where the digestive tract begins.
Esophagus - to convey boluses of the food from the pharynx. It receives the food from
our mouth when it is being swallowed.
Stomach - this is the temporary storage for food.
Intestines - the important function of intestine is to digest food
Rectum - it is the opening to receive stool from the colon
Anus - marks the exit point of the digestive tract.

List the six accessory organs of the digestive tract.

1. Teeth
2. Tongue
3. Salivary glands
4. Pancreas
5. Liver
6. Gallbladder
Note: also give a brief description of their most important function.
Teeth - this is one mixing and cutting food. It is breaking down (masticating) food.
Tongue - it helps pushing the foods around while you chew it with your teeth.
Salivary glands - it produces saliva, which helps to keep the mouth and other parts of
the digestive system moist.
Pancreas - it produces enzymes that are released into the small intestine to help with
digestion.
Liver - to process the nutrients absorbed from the small intestine and regulates most
chemical levels in the blood.
Gallbladder - this is to store bile until it's needed from digestive.
PAGE 8:
Fill in the blanks in the following sentences to describe the esophagus and stomach.
Choose from the words listed in the Word Bank. (hint: Not all the words will be used.)

1. The esophagus extends from the TRACHEA to the STOMACH

2. A muscular sphincter called the PARASYMPATHETIC prevents the backflow of
stomach acid into the esophagus.
3. The esophagus lies POSTERIOR to the trachea.
4. The stomach contains folds in its lining called RUGAE
5. The muscularities of the stomach contains an additional layer of OBLIQUE muscle.
6. The stomach mixes particles of food with gastric juice to create a semifluid mixture
called CHYME.
7. The PYLORIC sphincter controls the opening between the stomach and duodenum.
8. PARIETAL cells secrete hydrochloric acid as well as an intrinsic factor, which is
necessary for the absorption of VITAMIN B12.
9. CHIEF cells secrete digestive enzymes, such as pepsinogen

1. The sight, smell, taste, or thought of food sends (a) NEURAL impulses to the brain.
The (b) PARASYMPATHETIC nervous system that signals the stomach to secrete (c.)
GASTRIC juice as well as (d) GASTRIN this is called the (e) CEPHALIC phase of
gastric secretion.

2. When food enters the stomach, the (a) GASTRIC phase begins. The stretching of the
stomach triggers nervous impulses that (b) INCREASE the secretion of (c.) GASTRIC
juice and (d) GASTRIN.

3. As chyme moves into the duodenum, the (a) INTESTINAL phase begins. At this
point, nervous impulses and hormones secreted by the duodenum (b) INHIBIT gastric
secretion.

PAGE 9:
Describe the process of carbohydrate digestion by filling in the blanks in the following
sentences with the correct word or phrase.

1. Salivary glands in the mouth secrete the enzyme SALIVARY AMYLASE which works
to hydrolyze STARCH to MALTOSE.

2. The low pH of the stomach ACTIVATES the enzyme PEPSIN.

3. In the intestine, chyme mixes with BILE and the process of digestion EMULSIFIES .

4. The membranes of the cells covering the villi contain the enzymes ,SUCRASE,
LACTASE and MALTASE.

5. As chyme slides along the brush border, ENZYMES BIND WITH DISACCHARIDE.
This is called CONTACT digestion.

6. The final step in the digestion process produces GLUCOSE which is immediately
absorbed.

Highlight the correct word or phrase to complete each sentence.

1. Enzymes called (proteases) (sucrases) work in the (mouth) (stomach) and
(esophagus) (small intestine) to break peptide bonds

2. In the stomach, the enzyme (pepsin) (amylase) hydrolyzes the peptide bonds
between certain amino acids.

3. In the duodenum, the pancreatic enzymes (lipase and amylase) (trypsin and
chymotrypsin) assume the task of breaking peptide bonds.

4. Brush border enzymes called (pepsin) (peptides) break the remaining chains into
individual amino acids, which are then absorbed into the bloodstream.

FAT DIGESTION:
1 A. A fat globule enters the duodenum.
4 B. Pancreatic lipase begins to digest fat.
8 C. Triglycerides travel through the lymphatic system and enter the bloodstream at the
left subclavian vein.
6 D. Glycerol and short-chain fatty acids are absorbed into the bloodstream of villi, and
long-chain fatty acids are absorbed into the walls of the villi.
3 E. Two substances in bile (lecithin and bile salts) emulsify fat.
5 F. Fats are broken into a mixture of glycerol, short-chain fatty acids, long-chain fatty
acids, and monoglycerides.
2 G. The gallbladder secretes bile.
7 H. Triglycerides enter the lacteal of the villi.
Review on Biochemistry:

1. What is nutrition?
The study of food sources, their nutrients, and the different substances they contain is
deemed essential to support human health. It also includes the discussion of its
ingestion, digestion, absorption, transport, metabolism, interaction, storage, and
excretion. A more extensive definition incorporates the investigation of the environment
and of human conduct as it relates to these scientific processes.

DeBruyne, L., Pinna, K., and Whitney, E. (2015). Nutrition & Diet Therapy Ninth Edition.
Boston, USA. Cengage Learning Press

2. What are the differences between macronutrients and micronutrients? Discuss

and cite examples.
Macronutrients, which are carbohydrate, fat, and protein, are the energy-yielding
nutrients required by the body in sufficient amounts to sustain bodily structures,
processes, transport of metabolic and hormone systems, energy reserves, and prevent
the occurrence of chronic diseases. Energy-yielding foods include wheat, rice, lean
meats, olive oil, and omega 3. Thus, the term macro refers to what the body requires on
a large scale (healthy range) that must be replenished on a daily basis. On the contrary,
micronutrients are small-scales that our bodies require. Vitamins and minerals such as
vitamin C, vitamin E, vitamin B6, magnesium, and zinc are included. The body produces
insufficient amounts of micronutrients and an example outside source is vitamin C from
citrus fruits, magnesium from green leafy vegetables, and vitamin B6 found in oats.
Micronutrients are the ones that keep the human body in good health,metabolizing
energy-providing nutrients, preventing the development of diabetes, cancer, and other
diseases.

DeBruyne, L., Pinna, K., and Whitney, E. (2015). Nutrition & Diet Therapy Ninth Edition.
Boston, USA. Cengage Learning Press

3. What are the differences and similarities between vitamins and minerals?
Discuss and cite examples.

Vitamins and minerals are considered micronutrients and play essential roles in healthy
functioning of the body. The two differ in chemical composition. Vitamins are organic
compounds that cannot be manufactured by the body and are needed in small amounts to
catalyze metabolic processes. Vitamins are classified into fat soluble and water-soluble.
The water-soluble vitamins are those that cannot be stored in the body such as the vitamin
C and the B-complex, in order to avoid deficiency, people should incorporate it in daily
intake. Fat soluble vitamins are capable of storing in the body making it not necessary to be
taken daily. This includes vitamins A, D, E, K. Further, minerals are inorganic compounds
that are categorized through macrominerals and microminerals. Macrominerals are required
daily in amounts over 100 mg. These minerals include calcium,
phosphorus,sodium,potassium and magnesium. Microminerals are required to be taken
daily in less than 100 mg namely, iron, iodine, and fluoride.

DeBruyne, L., Pinna, K., and Whitney, E. (2015). Nutrition & Diet Therapy Ninth Edition.
Boston, USA. Cengage Learning Press

4. What are the different types of macronutrients and what are their subtypes?
Make a tree diagram and define each branch briefly.

CARBOHYDRATES(made of chemical elements carbon, hydrogen, and oxygen that

yield energy necessary for a human body to function properly on a daily basis.)
Subtypes:
-Monosaccharide(simple sugar that contains no other mineral and pure in its form)
-Disaccharide (double sugar or biose from a combination of two components.)
-Polysaccharide (complex sugar consisting of combined sugars)

PROTEIN (a macronutrient that produces energy for the body that must be consumed in
an adequate healthy amount)
Subtypes:
-complete
-incomplete

FAT
Subtypes:
-saturated(no double bonds)
-polyunsaturated(many double bonds in the chemical structure)
-monounsaturated(one double bond in the chemical structure)
-trans fat

Review on Health Assessment:

An adult person who is 5’7” and weighs 102 kgs has a BMI result of: 35.2kg/m2. This
BMI result is classified as: Obese.

What is a 24-hour dietary recall and how is it obtained? Discuss.

A record of consumed foods during the past 24 hours that may be modified sometimes
to include consumed foods in a typical day. It is obtained through a guided interview in
which an individual recalls all consumed foods and beverages in the previous 24 hours.
The question includes the frequency of meals or snacks eaten, the consumed amount,
and how the foods were prepared.

DeBruyne, L., Pinna, K., and Whitney, E. (2015). Nutrition & Diet Therapy Ninth Edition.
Boston, USA. Page 396; Cengage Learning Press

What is a MUAC and how is it measured? Discuss.

The Mid-Upper Arm Circumference (MUAC) is a color-coded strap with millimeter

gradations measuring the circumference of the upper arm, at the midpoint, between tip
of elbow and shoulder. Color red implies severe nutritional status with less than 115mm. of
MUAC, yellow indicates moderate with a MUAC ranges from 115-124 mm and green
indicates healthy status with greater than 125 mm. MUAC. It is used to assess nutritional
status and early detection of children with malnutrition.

Mid-Upper Arm Circumference or MUAC is a measurement used to assess for nutritional

status and detect malnutrition. The MUAC tape is color-coded with millimeter gradations.
Each color indicates nutritional status, and measurements. Color red imply severe
nutritional status with less than 115mm. of MUAC, yellow indicates moderate with a MUAC
ranges from 115-124 mm. And green indicates healthy status with greater than 125 mm.
MUAC.

https://motherchildnutrition.org/early-malnutrition-detection/detection-referral-children-
with-acute-malnutrition/interpretation-of-muac-indicators.html

Why is your waist circumference one of the indicators of nutritional status? Discuss.

The waist is an indicator of fat distribution in the abdomen and the proportion to body
fatness. A woman with a waist circumference greater than 35 inches and a man with a
waist circumference greater than 40 inches is at risk for diabetes, hypertension, and
other health problems. It is a reliable predictor of whether a person is at risk of
developing diseases.

Waist circumference is one of the indicators of nutritional status because it provides an

estimate of body girth at the level of abdomen which reflects the degree of visceral fat in
proportion to body fat. This detects the abdominal obesity which suggests the increase of
risk of diabetes, stroke and coronary artery disease.
DeBruyne, L., Pinna, K., and Whitney, E. (2015). Nutrition & Diet Therapy Ninth Edition.
Boston, USA. Page 152; Cengage Learning Press

Classification of Overweight and Obesity by BMI, Waist Circumference, and Associated

Disease Risks:

Disease Risk Relative to Normal Weight

and Waist Circumference

BMI (kg/m2) Obesity Men: 102 cm (40 Men: > 102 cm (40
Class in.) or Less in.)
Women: 88 cm Women: > 88 cm
(35 in.) or Less (35 in.)

Underweight 1. <18.5 - - -

Normal 2. 18.5 - - - -
24.9

3. Overweig 25.0-29.9 - Increased 7. Increased

ht

Obesity 4. 30.0 - I High 8. High

34.9

5. 35.0 - II 9. Very High Very High

39.9

6. Obesity 40.0+ III Extremely high 10. Extremely High

class III

Review on Fundamentals of Nursing Practice:

In not less than 5 sentences, how would you interpret the food label of Macaroni &
Cheese presented?

The macaroni and cheese comes in two servings, each with 250 calories. Fat accounts
for 110 of the 250 calories. The total fat for the ingredients that equate to one serving is
12g, corresponding to the percentage it took, as the basis for our daily value is only
18%. Saturated fat and trans fat are separated because they are the most important
fats, each containing 3g. The maximum amount of saturated fat we should consume per
day is 20g, according to the recommended daily values. Cholesterol, which is known to
cause heart disease, is only 30mg, which is not a concerning amount when compared
to the recommended daily value of 300 mg, but this is still dependent on whether the
ingredients are healthy or not. The mac and cheese contains 470 mg of sodium, which
is 20% of the daily value, 31g of carbohydrate, and only 10% of the 2,000 calories we
need each day. Sugar and protein each contains 5 g. Among the vitamins listed below,
calcium accounts for 20% of the daily value, vitamin C for 2%, vitamin A for 4%, and
iron for 4%. The final section shows the recommended daily values that most people
should be aware of in order to have a basis for consuming food in an appropriate
proportion.

II. Procedures

Ador Dionisio’s Method:

A. Following the steps in estimating the desirable body weight (DBW) discussed in the
lecture portion, calculate your total energy allowance (TEA).

1. Determine your height and actual body weight. Convert lbs into kg weight.

H = 160 cm; W = 53 kg

DBW = H: 5 = 100 lbs

3 x 2 = 6 lbs

= 106 lbs

= 106 ÷ 2.2

= 48 kg

2. Calculate your basal needs = 0.9 kcal x 48 kg (DBW) x 24 = 1,037 kcal.

Basal Need
 Male = 1 kcal per kg DBW/hour Female = 0.9 kcal per kg DBW/hour

3. Estimate physical activities = kcal.

Light Activity = 50%

= kcal/day x .50

= 1,037 kcal/day x .50

= 519 kcal

Physical needs - approximate percentage increase above basal needs (use lower
factor for women).

Bed rest 10-20 percent

Sedentary 30 percent

Light activity 50-60 percent

Moderate active 60-70 percent

Severely active 90-110 percent

4. Add values from 2 to 3 to get TEA = 1,037 kcal + 519 = 1,556 kcal.

5. Distribute the total energy allowance among carbohydrates, proteins, and fats as
follows:

Carbohydrates 50% - 70%

Proteins 10% - 15%

Fats 20% - 30%

 Allowances for protein can also be provided based on the Recommended
Energy and Nutrient Intakes per Day for Filipinos (RENI) as shown in
Appendix A-1.

CHO = 1.556 x .60 = 934 kcal

CHON = 1.556 x .15 = 233 kcal

FAT = 1,556 x .25 = 389 kcal

6. For a normal diet, allot 65% of the total energy allowance for carbohydrates, 15% for
proteins, and 20% fats. Thus, the corresponding energy contributors of the three
nutrients in your diet are as follows:

Carbohydrates = 1,556 kcal x 0.65 = 1,011.4 kcal

Proteins = 1,556 kcal x 0.15 = 233.4 kcal

Fats = 1,556 kcal x 0.20 = 311.2 kcal

7. Calculate the number of grams of carbohydrates, proteins, and fats by dividing the
calories for each nutrient by corresponding physiologic fuel values (4 kcal/g CHO,
4kcal/g pro, 9 kcal/g fat).

Carbohydrates = 934 kcal x 4 = 233. 5 or 235 g

Proteins = 233 kcal x 4 = 58.55 or 60 g

Fats = 389 kcal x 9 = 43.22 or 45 g

8. For simplicity and practicality of the diet prescription (Rx), round off calories to the
nearest 50, and carbohydrates, proteins, and fats to the nearest 5 g. thus, your diet
prescription is:
 Diet Rx: 1,560 kcal; CHO 235g, CHON 60g, FAT 45g.

Tanhauser’s Method

1. Determine your height and actual body weight. Convert lbs into kg weight.

H = 160 cm - 100 = 60

60 ÷ 10 = 6

60 - 6 = 54 kg

2. Calculate your basal needs = 0.9 kcal x 54 kg (DBW) x 24 = 1,166.4 kcal.

Basal Need

Male = 1 kcal per kg DBW/hour Female = 0.9 kcal per kg DBW/hour

3. Estimate physical activities = kcal.

Light Activity = 50%

= kcal/day x .50

= 1,166.4 kcal/day x .50

= 583 kcal

Physical needs - approximate percentage increase above basal needs (use lower
factor for women).

Bed rest 10-20 percent

Sedentary 30 percent

Light activity 50-60 percent

 Moderate active 60-70 percent

Severely active 90-110 percent

4. Add values from 2 to 3 to get TEA = 1,166 kcal + 583 = 1,749 kcal.

5. Distribute the total energy allowance among carbohydrates, proteins, and fats as
follows:

Carbohydrates 50% - 70%

Proteins 10% - 15%

Fats 20% - 30%

Allowances for protein can also be provided based on the Recommended

Energy and Nutrient Intakes per Day for Filipinos (RENI) as shown in
Appendix A-1.

CHO = 1,749 x .60 = 1049.4 kcal

CHON = 1,749 x .15 = 262.35 kcal

FAT = 1,749 x .25 = 437.25 kcal

6. For a normal diet, allot 65% of the total energy allowance for carbohydrates, 15% for
proteins, and 20% fats. Thus, the corresponding energy contributors of the three
nutrients in your diet are as follows:

Carbohydrates = 1,749 kcal x 0.65 = 1,136.85 kcal

Proteins = 1,749 kcal x 0.15 = 262.35 kcal

Fats = 1,749 kcal x 0.20 = 349.8 kcal

7. Calculate the number of grams of carbohydrates, proteins, and fats by dividing the
calories for each nutrient by corresponding physiologic fuel values (4 kcal/g CHO,
4kcal/g pro, 9 kcal/g fat).

Carbohydrates = 1,049 kcal x 4 = 262 or 260 g

Proteins = 262.35 kcal x 4 = 66 or 70 g

Fats = 437.25 kcal x 9 = 49 or 50 g

8. For simplicity and practicality of the diet prescription (Rx), round off calories to the
nearest 50, and carbohydrates, proteins, and fats to the nearest 5 g. thus, your diet
prescription is:

Diet Rx: 1,750 kcal; CHO 260g, CHON 70g, FAT 50g.

Table 1-1. Meal Plan for a Normal Diet

Food No. of CH PR FA Energ Breakfas Lunc Dinne Snack

Exchange Exchange O / g O / T/ y t h r s
s s
g g kcal

I. Veg A

Veg B

II. Fruits

III. Milk

IV. Rice

V. Meat
VI. Sugar

VII. Fat

Total

Table 1-2. Sample Menu for a Normal Diet

Breakfast Lunch Dinner

(indicate HH* measures) (indicate HH* measures) (indicate HH* measures)

Snacks

(indicate HH* measures)

AM Snack PM Snack Midnight Snack

Reflection Time:
According to Arkansas State University (2016), nurses should learn about Nutrition and
Diet Therapy since nurses are the main point of contact with patients, they must
understand the importance of nutrition basics and be able to explain the facts about
healthy food choices to their patients. Do you agree with this claim? Why or why not?
Discuss in not less than 5 sentences.

As a student nurse, having the opportunity to learn about this subject would give us an
advantage in providing holistic care to our patients because we would be able to provide
them with the appropriate treatment, education, and intervention to restore their health
to an optimal level. Here are some reasons why nurses should learn Nutrition and Diet
Therapy:

• Nurses provide direct care to patients while also serving as advocates. As one,
we provide not only emotional support, but also the best of our abilities, including
the knowledge we have gained in order to provide the best quality health care.
Certain procedures or treatments are carried out in order to eliminate the
pathogenic microorganism that is causing a patient's illness.
They must regain their strength by eating a sufficient amount of healthy foods.
Healthy foods in a healthy range aid in the production of energy, the facilitation of
body processes, and the proper functioning of the body. With the presence of
medications that aid in the elimination of foreign substances, as well as proper
care, intervention, environment, an appropriate proportion of healthy foods, and
rest, the patient can almost certainly restore his or her health.

III. Questions for Discussion

1. What are the bases for estimating the desirable intake of an individual?

In estimating the desirable intake for an individual, we consider a lot of bases.

The Dietary Reference Intakes (DRI) stated some references that we need to consider
which are first, the Recommended Dietary Allowances (RDA) or the average daily level
of intakes to meet the nutrition requirements of healthy people. Second is the Adequate
Intakes (AI). It is based on observation or experimentally determined estimates of
nutrient intake by a group of healthy people. Third is the Estimated Average
Requirements (EAR), the scientific data that is used to estimate the average
requirement for a nutrient. Lastly, the Tolerable Upper Intake Levels (UL) or the
maximum daily intake that is unlikely to cause adverse health effects.

Reference: The National Academies Press, Washington, D.C. (2003). Dietary

Reference Intakes: Applications in Dietary Planning [E-book]. National Academy of
Sciences. Retrieved from
https://www.ncbi.nlm.nih.gov/books/NBK221369/pdf/Bookshelf_NBK221369.pdf

2. What are the pointers to consider in planning a normal diet? A therapeutic diet?

When planning a diet, there are things that we should consider depending on the
diet that we’re supposed to do. For example, on a normal diet, it doesn’t have any
restrictions so you just need to balance and control your food intakes. However, the
therapeutic diet is prescribed by the physicians as a part of their treatment plan for
specific clinical conditions. If you plan on having a normal diet, the pointers that you
need to consider are your current weight and health condition. Also, the amount of
calories and serving sizes would matter depending on your age, gender, and weight.
Having a therapeutic diet on the other hand, requires the prescription of a physician and
is planned by a dietitian. The factors that are needed to be considered in this type of
diet are the underlying disease conditions that require a change in your diet, the
possible duration of the condition, the factors in the diet which must be altered to
overcome these conditions, and lastly, the patient's tolerance for food by mouth. It is
also modified for nutrients, texture, and/or food allergies or food intolerance.

Reference: Regular Diet. (2021). Drugs.com. Retrieved from

https://www.drugs.com/cg/regular-diet.html?
fbclid=IwAR3LOFbig5anKpUB7nrtCHiOrJbqNvBA0WwXwt1hcEhVqM0Krtvt0SZ__UI

References:

http://www.vivo.colostate.edu/hbooks/pathphys/digestion/smallgut/
absorb_lipids.html
https://med.libretexts.org/Bookshelves/Nutrition/Book
%3A_An_Introduction_to_Nutrition_(Zimmerman)/05%3A_Lipids/
5.04%3A_Digestion_and_Absorption_of_Lipids
https://www.ncbi.nlm.nih.gov/books/NBK535456/figure/article-18425.image.f1/

DeBruyne, L., Pinna, K., and Whitney, E. (2015). Nutrition & Diet Therapy Ninth Edition.
Boston, USA. Cengage Learning Press
https://www150.statcan.gc.ca/n1/pub/82-003-x/2008004/article/10703/t/5800493-
eng.htm