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Liquid:
-Clear: turns to a clear liquid at room temperature; requires minimal digestion easily tolerated by GI tract
-Full Liquid Diets: normally liquid and turns to liquid at room temperature, After surgery, Acute Illness, Limited ability to chew or swallow, short term use, and provides protein, fluid, electrolytes
Mechanically Altered Diet: include "pureed" and "mechanical soft" diets, having difficulty chewing and/or swallowing (dental problems, neurological disorder, surgery of head or neck, Anatomical or physical abnormalities)
Pureed & Mechanical Soft/ Soft
-Pureed diets: contains foods that have been processed in a blender (liquids may be added during blending to get the correct consistency)
-Mechanical Soft/Soft: Contains regular table food that are soft, moist, and easy to chew and swallow. |
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| Variation in the Diet Order |
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diet progression: increase in diet levels as tolerance improves, nurse's are responsibility to monitor
Nothing by mouth (NPO) used in acute illness or diagnostic tests |
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| Constipation, Intestinal Gas, and Diarrhea |
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| Therapeutic Lifestyle Changes For Lower CHD Risk |
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| Lifestyle change for hypertiglyceridemia |
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| Dietary Approaches for reducing Blood Pressure |
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| Reasonable Strategies for Weight Loss |
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Mechanically altered diets- contain foods that are modified in texture. Pureed diets include only pureed foods; mechanical soft diets may include solid foods that are mashed, minced, ground, or soft.
blenderized liquid diet: contains fluids and foods that are blenderized to liquid form.
Clear liquid diet: contains clear fluids or foods that are liquid at room temperature and leave minimal residue in the colon.
Fat-controlled- limits dietary fat to low (<50g/dy) or very low (<20g/dy) intake
Fiber-restricted diet: limits dietart fiber; degree of restriction dependes on the patient's condition and reason for restriction
Sodium-controlled: limits dietary sodium; degree of restriction depends on symptoms and disease severity
High-Kcalorie, High-protein diet: contains foods that are kcalorie and protein dense. |
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Pureed: milk products: milk, smooth yogurt, pudding, custard.
Fruits: Pureed fruits and juices with pulp, seeds, skins, or chunks, well-mashed fresh bananas; applesauce
Vegetables: Pureed cooked vegetables without seeds, skins, or chunks, mashed potatoes, pureed potatoes with gravy
Meats and meat substitutes: pureed meats; smooth, homogenous souffles; hummus or other pureed legume spreads.
Breads and cereals: Smooth cooked cereals such as Cream of wheat, slurried breads and pancakes, pureed rice and pasta.
Mechanical Soft Diets:
Milk products: milk, yogurt with soft fruit, pudding, cottage cheese.
Fruits: Canned or cooked fruits without seeds or skins, fruit juice with small amounts of pulp, ripe bananas
Vegetables: Soft, well-cooked vegetables that are not rubbery or fibrous; well-cooked, moist potatoes.
Meats and meat substitutes: ground, minced. or tender meat, poultry, or fish with gravy or sauce; tofu; well-cooked, moist legumes, scrambled or soft-cooked eggs.
Bread and cereals: Cooked cereals or moistened dry cereals with minimal texture, soft pancakes or breads, well-cooked noodles or dumplings in sauce or gravy |
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High-fiber Foods: they increase colonic residue
Food with indigestible carbohydrates: they contribute to osmotic diarrhea.
Food that contain fructose or sugar alcohols: The contribute to osmotic diarrhea.
Milk products, if person is lactose intolerant: the contribute to osmotic diarrhea.
Gas-producing foods: they increase abdominal discomfort.
Caffeine-containing beverages: they increase intestinal motility. |
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Meats and meat alternates: lean meats, fish, and skinless poultry prepared by broiling, roasting, grilling, or boiling; low-fat luncheon meats such as sliced turkey breast; meat alternates such as dried beans or peas; low-fat egg substitutes. Limit whole eggs to 2 per week.
Milk and Milk products: fat-free milk, fat-free yogurt sour cream substitutes, fat-free half and half and cream substitutes, fat-free cheese. Low-fat milk products can be used in moderation.
Breads,cereals,rice, and pasta: whole-grain and enriched bread, cooked cereals and most cold breakfast cereals, plain tortillas, bagels, English muffins, Fat-free |
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