HOSPITAL

DIETS
NEAN S. ANSLE, RN
 SOFT DIET
 ALLOWS FRUIT REDUCE
AND DIGESTIVE
VEGETABLES SYSTEM
 FISH AND MEAT WORKLOAD
WITH NO OR
LITTLE
CONNECTIVE
TISSUES
 LOW-
CELLULOSE
CONTENT
 REDUCING DIET
 USES VARIETY FOR GRADUAL
OF FOODS WEIGHT
BUT WITH REDUCTION
ESSENTIAL
NUTRIENTS
  CALORIES
  FAT
  complex
CHO( fiber)
MECHANICAL SOFT DIET
 EASY TO FOR CLIENTS
CHEW AND WITH
SWALLOW CHEWING AND
 FOLLOWS SWALLOWING
BALANCE DIET DIFFICULTY
PRINCIPLES
 GRINDED,
MASHED,
CHOPPED,
AND PUREED
 LOW – SALT DIET
 USE OF <1 tsp NaCl (table salt)
OF SALT / DAY MSG (vetsin)
  Na Preservatives
(<2000mg) NaHCO3
(baking powder)
 LOW – PURINE DIET
PURINE. a nitrogen-containing substance derived
from uric acid that is the precursor of several
biologically important compounds

 MODERATE FAT GOUT OR GOUTY

 ADEQUATE ARTHRITIS
CHON (.8 –
1.12g / kg)
 EXCLUDES
PURINE-RICH
FOODS
 LIMITED PURINE-
MODERATE
FOODS
 LOW – PROTEIN DIET
 20 – 40g / DAY

HEPATIC ENCEPHALOPATHY
CLIENTS
 LOW – FAT DIET
 15% OF TOTAL LIVER DISORDER
CALORIE GALLBLADER
REQUIREMENT PROBLEMS
(20-35%) HYPERLIPIDEMIA
HEART
DISEASES

ADEQUATE FAT IS USED FOR VITAMINS A,D,E, and K

 LOW – CHOLESTEROL DIET
 LIMITED OR NO FOUND IN
CHOLESTEROL
VEGETARIAN
 <300mg / DAY
DIET

DIETARY FIBERS LOWER CHOLESTEROL

HYPOALLERGENIC DIET
ALLERGENS. Substance causing allergic reactions

 ELIMINATION OF IDENTIFIED
ALLERGENS IN FOOD

DEPENDS ON A CLIENT’S SENSITIVITY

INDIVIDUALIZATION IS NEEDED
DURING ASSESSMENT
HIGH – PROTEIN DIET
 >1.12-1.8g / kg / PREGNANT
DAY WOMEN
TISSUE and
BONE
REGENERATION
INFLAMMATORY
CONDITION
INJURY
HIGH – FIBER DIET
 MODIFIED FAT and
BALANCED SUGAR IN THE
BLOODSTREAM
DIET WITH
HIGHER FIBER FASTER WASTE
PRODUCTS
CONTENT ELIMINATION
PREVENTS
CONSTIPATION
HIGH – CALORIE DIET
 >50-100% BASED ON
CALORIC PHYSCIAN’S
REQUIREMENT ORDER
 ABOVE ACTUAL
FOOD INTAKE
FULL LIQUID DIET
 FOODS THAT SUPPLIES A
ARE ONLY IN GOOD AMOUT
LIQUID FORM OF ESSENTIAL
 FOODS NUTRIENTS (if
READILY planned
LIQUIFIES AT adequately)
BODY
TEMPERATUR
E
DIABETIC DIET
 CONCENTRATE CALCULATED
D SWEETS AND DIET
SIMPLE CHO
ARE AVOIDED
  FIBER
  FAT
CONSTIPATING DIET
  RESIDUE LBM (depends
  FIBER on severity)
(makes stool soft &
watery)
  FAT (may
contribute in
lubrication)
 AIDS IN STOOL
FORMATION
COLD LIQUID DIET
 ANY LIQUID RELIEF TO FRESH
THAT COULD BE MOUTH SORES
SERVED COLD OR SURGERY
OR ICED ALTHOUGH NOT
NUTRITIONALLY
ADEQUATE
PRESCRIBED FOR
TWO (2) DAYS IN
MAXIMUM
CLEAR LIQUIDS
  or  RESIDUE PREVENT
  or  FAT DEHYDRATION
CLEAR GIT
ALTHOUGH NOT
NUTRITIONALLY
ADEQUATE
PRESCRIBED FOR
TWO (2) DAYS IN
MAXIMUM
PRESCRIBED
TOGETHER WITH
NUTRIENT
SUPPLEMENT
BLAND DIET
 NOT IRRITATING
TO GIT
 DOES NOT
INCREASE ACID
PRODUCITON IN
THE STOMACH
 AVOID: CAP
CAFFEINE
ALCOHOL
PEPPER
BALANCED DIET
COMPLETE AND BASIS FOR ALL
NORMAL MODIFIED
PROPRTIONS DIET
OF:
CHO
CHON
FATS
VITAMINS
MINERALS
FIBERS
 END
OF
HOSPITAL DIET
 REPORTING
Community Nutrition: Life Cycle
The Food Environment and Food
Habits

INSTRUCTION:

Work according to your group

Discuss these guide questions among your
group mates.
Write your answers on your activity book.
1. Describe some ways in which
environmental factors (Agent,
Host, and Environment) interact
to produce malnutrition?
2. What are some social and
psychological factors that influence
our food habits?