Introduction Nutrition Care Process Supply of Diets to Patients and Minor Employees Types of Diets Minor Employees Diet Documentation of diets Authentication of Documents Therapeutic Diets Of The Hospital THE NUTRITION CARE PROCESS
The NCP is defined as “a systematic problem-solving
method that dietetics professionals use to critically think and make decisions to address nutrition-related problems and provide safe and effective quality nutrition care.” SUPPLY OF DIETS TO PATIENTS AND MINOR EMPLOYEES General circular No :- 01 – 21/2015 What is “A Patient’s Diet” Source of Diet Supply Types of diets ordered For patients For employees TYPES OF DIETS…
Normal Full Diet
TYPES OF DIETS CONT.……
Normal Half Diet
Paediatric Diet Special Diet for long - term patients Special Diet ▪ MINOR EMPLOYEES DIET DOCUMENTATION OF DIETS Ordering of Diet on Bed Head ticket
Marking of Diets and Maintenance of
Documents
Marking of Extras for patients
Minor Employees Diet
AUTHENTICATION OF DOCUMENTS
Placing of diet Orders
Procedures of Acceptance of Raw Provisions Preparation of Diets Distribution of Diets for Patients Distribution of Diets for Employees Closing of Distribution of Diets Settlement of Contractor’s voucher Donation of food THERAPEUTIC DIETS OF THE HOSPITAL • Change in consistency of food liquid diet, Pureed diet, high fiber diet • Increase or decrease in E of diet weight Reduction diet, high calorie diet • Increase/ decrease in the type of food or nutrient Modified Na restricted diet, lactose restricted diet • Elimination of specific foods Allergy diet, gluten Normal free diet Diet • Nutrients adjusted diets Diabetic diet, renal diet, cholesterol-lowering diet • Rearrange frequency of diet Diabetic diet, post gastrectomy diet • Change in route of delivery Enteral/ parenteral nutrition THERAPEUTIC DIET •Qualitative and quantitative modified version of normal diet •Prescribed by a Registered Dietitian/ Nutritionist/MO •Ordered typically by a licensed independent provider ( doctor/nurse/if not dietitian) •Patients’ appetite affected by stress of illness •Be patience and use tact to motivate the patient •Provide simple explanations to aware the purpose of the diet LIQUID DIET ▪Liquid Diet consists of foods that can be served in liquid or strained form in room temperature. ▪They are usually prescribed in febrile states or postoperatively after surgery when the patient is unable to tolerate solid foods. ▪It is also used for individuals with acute infections or digestive problems, to replace fluids lost by vomiting, diarrhoea. ▪The two major types of liquid diets include ; - Clear liquid diet - full liquid/fluid diet. 1. CLEAR LIQUID DIET – •Provides foods and fluids that are clear and liquid at room temperature. •Should be used only for short periods (1-2days) •Provide only 500-600 kcal energy, minimum fat, protein 5- 10g, 120-130g CHO, little Na & K •Indications: Before and after certain types of surgeries(mouth/GI tract),acute vomiting, diarrhea •Eg: water, strained fruit juices, coconut water, lime juice, barley water, clear dhal soup, strained vegetable/ meat soup and kanji, tea, coffee 2. FULL LIQUID DIET –
• Provides foods and fluids that are liquid or semi-liquid.
• Oral source of fluid for individuals who are incapable of chewing, swallowing or digesting solid food. • Provide 1000-1800 kcal E, 50-65g protein, adequate minerals and vitamins • Indications: Post operative patients, GI illnesses •Eg: vegetable/meat soups, lassi, yoghurt, coffee/tea with milk, cereal porridges, custard, gelatin, ice cream, eggnog, half boiled egg SOFT DIET
• Soft in consistency, easy to chew and made of simple, easily digestible foods • It doesn’t contain harsh fiber or strong flavors • Provide 1800-2000 kcal, 55-65g protein • Indications: acute infections, GI disorders, post operative stages • Eg: Cooked vegetables, soft raw fruits, breads and ready to eat cereals(pasta, noodles), milk and milk beverages, string hoppers, eggs BLAND DIET
• Consists of easily digested foods that do not irritate GI tract
• Indications: Ulcers and other digestive diseases • Avoid coarse foods, fried foods, highly seasoned foods, raw fruits and veggies, alcohol, carbonated beverages, nuts, coffee, tea, smoked and salted meat and fish • Foods Included: Milk and milk products (low fat/fat free), bread, pasta made from refined cereals, rice, cooked fruits and vegetables (without peel/seeds), Eggs and lean tender meat such as fish, poultry (steamed, baked or grilled) LOW RESIDUE DIET
• Used for patients with digestive and rectal diseases such as colitis or diarrhea • Eliminates or limits foods high in bulk or fiber such as raw fruits and veggies, whole grains and cereals, nuts, seeds, beans and peas, coconut, and fried foods DYSPHAGIA DIET…..
• Dysphagia not a disease but disruption in swallowing function.
• Includes modifying consistency and texture of food and liquid according to the patients’ tolerance which is determined by a comprehensive medical, swallowing and nutrition evaluation by the healthcare team (physician, speech therapist, dietitian)
• Optimize the quality of nutritional intake while reducing the risk of aspiration or choking.Eg: pureed or textured-modified foods and thickened liquids) INDICATIONS
• Patients with difficulty swallowing
Eg: Partial paralysis of the throat following a CVA(stroke) • Patients undergoing radiation treatment for neck and throat cancer • Liquids are difficult to swallow. Any liquids are thickened to semisolid consistency. DIABETIC DIET
• Though there are restrictions in macro nutrients, any healthy food can be given as a diabetic diet • Used for patients with diabetes mellitus • Carbohydrate restricted high fiber diet • Avoid sugar-heavy foods such as candy, soft drinks, desserts, cookies, syrup, honey, condensed milk, sugared gum, jams, and jellies • New trend is to count only carbs, as blood sugar levels are most affected by carbs • Patients then take an amount of insulin based upon amount of carbs eaten HIGH PROTEIN DIET
• Used for children and adolescents who need additional growth,
pregnant or lactating women, before and/or after surgery, patients suffering from burns, fevers, or infections • Regular diet with added protein rich foods such as meats, fish, milk, cheese, and eggs
Diabetic Cookbook and Meal Plan For The Newly Diagnosed - Discover The Best Healthy & Balanced Diet Guide With Tasty, Simple & Inexpensive Recipes, Including An Incredibly Good 21 Days Meal Plan
Diabetic Cookbook and Meal Plan For The Newly Diagnosed - Discover The Best Healthy & Balanced Diet Guide With Tasty, Simple & Inexpensive Recipes, Including An Incredibly Good 21 Days Meal Plan
