ISIP, JAZMIN DAENIEL E.

BSN2B

HOSPITAL DIET

 It is specially designed meal plan provided to patients during their stay in a healthcare facility.
 Tailored to meet the nutritional needs of each patient.

TYPE OF HOSPITAL DIETS

1. REGULAR DIETS
 A.K.A general/normal diet.
 For patients who do not have dietary restrictions.

2. SOFT
 Consists of food that are easily digestible ; mashed potato, cooked vegetables.
 For patients with dental, swallowing, gi issues.

3. CLEAR LIQUID
 Includes transparent and liquid foods; broth, clear juices, gelatin.
 For pre and post op patients with digestive issues.
 Helps keep the stomachs and intestines clear while providing hydration.

4. FULL LIQUID
 More comprehensive than clear liquid diet.
 Includes all clear liquid plus additional options ; milk, cream soup, smoothies.
 For patients transitioning from a clear liquid diet to solid foods.

5. THERAPEUTIC DIETS;
 LOW SODIUM DIET
 For patients with HYPERTENSION, HEART DISEASES, OR KIDNEY PROBLEMS.
 This limits salt intake to reduce fluid retention and lower blood pressure.

 DIABETIC DIET
 For patients with DIABETES
 Focuses on controlling blood sugar levels through balanced intake of carbs, proteins, and fats.

 RENAL DIETS
 For patients with KIDNEY ISSUES
 Restricts food high in potassium, phosphorous, sodium to prevent kidney damage and manage
electrolyte balance.
PURPOSE OF HOSPITAL DIETS

1. Promote healing and recovery

 Proper nutrition for wound healing, fighting infections recovering from surgeries/illness.
2. Managing chronic conditions
 Chronic illness: diabetes, heart diseases, kidney diseases requiresstrict dietary management
 To control symptoms and prevent complications
3. Facilitating digestion and absorption
 Patients with GI issues/recovering from surgeries has a designed hospital diets that are easily
digestible.
4. Meeting nutritional needs
5. Supporting medical treatments
6. Preventing malnutrition
7. Ensuring safety and suitability
8. Customized care

COMMON THERAPEUTIC DIETS :

1. REGULAR DIET
 Designed to ensure a balanced intake of all essential nutrients ; carbs, protein, fats vitamin and
minerals.
 Emphazies proper portion sizes, nurtrient density, and appropriate calorie intake.

ALLOWED FOODS :

1. Fruits and vegetables

2. Grains
3. Proteins
4. Dairy
5. Fats

NOT ALLOWED:

No strict prohibitions but certain foods are limited or discouraged due to their potential negative
impact.

2. LIQUIDS
 Designed to be a easily digested on the digestive system, minimizing train and allowing for a
gentle transition to more substantial foods.

 1. Clear liquid diet

  To provide hydration and essential electrolytes while minimizing residue to GI TRACT.
 Often the first step in restarting oral feeding after surgery or abdominal procedure.
 Commonly used for fluid and electrolyte replacement in patients experiencing
vomiting/diarrhea.
 LITTLE TO NO RESIDUE
 DOES NOT PROVIDE ENOUGH NUTRIENTS AND SHOULD NOT BE USED FOR EXTENTED PERIODS.

ALLOWED FOODS:

1. Clear juices without pulp

2. Broth
3. Clear sodas
4. Tea or coffee without milk/ cream
5. Gelatin
6. Clear sports drinks
7. Ice popsicles
8. Water and flavored water
9. Clear electrolyte replacement beverages

NOT ALLOWED FOODS :

1. Any opaque/ creamy liquids

2. Juice with pulp
3. Milk and dairy products
4. Solid foods
5. Soups with chunks or vegetables, meat, or pasta

 FULL LIQUID DIET

 Provides ore nutrients than a clear liquid diet while remaining easy to digest.
 Often used as a TRANSITIONAL STEP after a clear liquid diet.
 Second phase in the gradual reintroduction of oral feeding post-op surgery or following an
abdominal procedure
 For patients who cannot tolerate solid foods or even a mechanichal soft diet due to oral/
esophageal issues.
 Include foods and fluids that turn into liquid at room temperature/ have creamy texture.
 Has calories, protein, and some essential nutrients.
 Adequate in fiber ans some essential nutrients.

ALLOWED FOODS :

1. Milk and milkshakes

2. Smooth creamy soups
 3. Strained or blended creamsoups
4. Pudding and custard
5. Plain ice cream, frozen yogurt
6. Thinned hot cereals
7. Fruit and vegetable juices with pulp
8. Butter, margarine, oil
9. Honey or syrup
10. Smooth sauces and gravies
11. Nutritional supplement drinks

NOT ALLOWED FOODS :

1. Solid foods that does not liquefy at room temp

2. Foods with chunks
3. Raw fruits and vegetableS

NUTRIENT MODIFICATIONS

 Adapting to meet specific nutrients needed is essential in managing various health

conditions and promoting well-being. Different medical conditions require specific
dietary adjustments to ensure that the appropriate nutrition is received while avoiding
components that could worsen their conditions.

1. NO CONCENTRATED SWEET DIETS

 Designed to reduce the intake of refined sugars and simple carbohydrates.
 For individuals that manages their weight, who control their blood glucose levels ,
diabetics.

ALLOWED FOODS :

1. Whole grains – brown rice, wheat bread, oatmeal

2. Fruits and vegetables – naturally low in calories and high in vitamins
3. Lean proteins – chicken dish, turkey, lentils, tofu
4. Healthy fats – avocados nuts, oils, seed

NOT ALLOWED FOODS :

1. Sugary beverages
2. Candies and sweets
3. Baked goods
4. Sweetened cereals
5. Processed snacks
 2. DIABETIC DIET
 Help individuals manage their blood sugar levels through controlled carbs intake
 Aids in maintaining stable glucose levels .

Primary goal is to regulate blood sugar levels.

ALLOWED FOODS:

1. Non starchy vegetables

2. Lean proteins
3. Whole grains
4. Low fat dairy
5. Healthy fats

NOT ALLOWED FOOS:

1. Refined carbohydrates
2. Sugary foods
3. High fat foods
4. High sodium processed foods

3. NO ADDED SALT DIET

 Purpose of reducing sodium intake
 Aids in managing blood pressure, associated with hypertension.

 KEY BENEFITS
1. Managing blood pressure, reducing cardiovascular risk, preventing fluid
retention.

ALLOWED FOODS:

1. Fresh fruits and vegetables

2. Unsalted nuts and seeds
3. Lean meats
4. Low sodium dairy

NOT ALLOWED FOODS:

 1. Processed foods
2. Canned soups and vegetables
3. Salted snacks
4. Condiments and sauces

4.LOW SODIUM DIET

 To manage or prevent hypertension, reduce the risk of heart diseases

 KEY BENEFITS
1. Managing hypertension, reducing cardiovascular risk, improve kidney
function.

ALLOWED FOODS:

1. Fresh produce
2. Low sodium breads and cereals
3. Unsalted nuts and seeds
4. Lean meats and plant based proteins

NOT ALLOWED FOODS:

1. Canned vegetables
2. Cured and processed meats
3. Salted snacks
4. High sodium condiments

5. LOW FAT DIET/ LOW CHOLESTEROL DIET

 To enhance heart heath and prevent cardiovascular diseases

 Reduce the intake of overall fats; unsaturated and saturated fats.
 For weight management, cholesterol control, cardiovascular health

 KEY BENEFITS
1. Weight management, cholesterol control, cardiovascular health.

ALLOWED FOODS:

1. Lean meats
 2. Low fat dairy
3. Fruits and vegetables
4. Whole grains
5. Healthy fats

NOT ALLWED FOODS:

1. Fried foods
2. High fat dairy
3. Fatty cuts of meats
4. Baked goods with hydrogenated oils

6.HIGH FIBER DIET

 Not merely a way of eating but a lifestyle
 Promoting digestive health to prevent constipation
 To optimize digestive health

 KEY BENEFITS
1. Improved digestion, blood regulation, cholesterol management, weight
management.

ALLOWED FOODS:

1. Fruits and vegetables

2. Whole grains
3. Legumes
4. Nuts and seeds

NOT ALLOWED FOODS :

1. Refined grains
2. Low fiber processed foods
3. Sugary snacks
7.RENAL DIET
 To manage the intake of protein, sodium, potassium and phosphorous for
individuals diagnosed with kidney diseases.
 Support kidney functions.

 KEY BENEFITS
  Nutrient control, symptoms management, and delaying disease progression.

ALLOWED FOODS :

1. Specific fruits and vegetables – low potassium options; apples. Berries, cabbage and
green beans
2. White bread and refined grains
3. Lean proteins
4. Small controlled portions of dairy

ALLOWED FOODS:

1. High potassium fruits

2. High posphorous foods
3. Processed foods with high sodium
4. Excessive proteins

1. MECHANICAL SOFT DIET

 For individuals who have difficulty chewing solid foods but do not require a fully
pureed diet.

 KEY PREPARATION METHODS

1. Chopping and grinding
2. Mashing and pureeing
3. Cooking until soft

ALLOWED FOODS :

1. Soft-cooked vegetables
2. Ground meats
3. Mashed potatoes
4. Soft fruits without skins
5. Scrambles eggs
6. Soft bread and pasta
NOT ALLOWED FOODS :

1. Hardor crunchy foods

2. Tough meats
3. Bread with hard crusts
4. Dry foods

2. PUREE DIET
 For individuals who have severe swallowing difficulties and are at risk of
aspiration.
 Foods that have been blended to a smooth pudding –like consistency to ensure
safe swallowing and adequate nutrition.

 KEY PREPERATION
1. Blending and pureeing
2. Straining
3. Moistening

ALLOWED FOODS :

1. Pureed meats
2. Pureed vegetables
3. Pureed fruits
4. Pureed cereals and desserts
5. Commercially prepared pureed foods

NOTALLOWED FOODS:

1. Nuts and seeds

2. Raw vegetables
3. Certain breads

FOOD ALLERGY OR FOOD INTOLERANCE MODIFICATION

 Adjusting diets to prevent adverse reaction and promoting patient

comfort.
1. FOOD ALLERGY
  Occur when the immune system reacts abnormally to specific food
protein leading to symptoms; Mild: rash/itching. Severe: anaphylaxis

 KEY BENEFITS
1. Prevention of food allergic reactions
2. Improved quality of life
3. Nutritional balance

COMMON ALLERGENS :
1. PEANUTS
2. TREE NUTS
3. MILK/ DAIRY PRODUCTS
4. EGGS
5. SOY
6. FISH AND SHELLFISH

2. FOOD INTOLERANCE
 The body struggles to properly digest certain foods.
 Can lead to GI symptoms; bloating, gas, diarrhea.

 KEY BENEFITS
1. Symptoms reduction
2. Improved digestive heath
3. Enhanced quality of life

COMMON INTOLERANCES
1. LACTOSE INTOLERANCE
2. GLUTEN INTOLERANCE (CELIAC DISEASE)
3. FRUCTOSE INTOLERANCE
 IMPORTANT REMINDERS ON IMPLEMENTING HOSPITAL DIETS
1. DIETARY RESTRICTION – Always be aware of any dietary restrictions or
allergies a patient may have.
2. CONSISTENCY – Consistency Is key. Ensure that meals are served at a
regular intervals and the composition of meals remains consistent.
3. PORTION CONTROL – Pay attention to portion sizes, especially for patients
who have restrictions on their calorie or nutrient intake.
4. FLUID INTAKE – monitor and encourage fluid intake. Particularly patients
with risk of dehydration.
5. NUTRITIONAL SUPPLEMENTS – Be familiar with any prescribednutritional
supplements and ensure that they receive them as ordered.
6. DOCUMENTATION – Accurate documentations of food intake incuding any
supplements or snacks consumed is essential for tracking patients’
nutritional status.
7. PATIENT EDUCATION – Provide patients and their families with education
on their prescribed diets. Including the reasons behind dietary restrictions
and how to make appropriate food choices in home and hospital.
8. COMMUNICATION – Collaborate with healthcare team including dietitians
and physicians to.
9. MONITORING – regularly monitoring patient’s nutritional and response to
their prescribed diets. Includes; assessing weight, nutritional intake,
laboratoty values, and any signs and symptoms of malnutrition or
nutrient deficiencies.
10. COMPASSION AND EMPATHY – Approach diet with compassion and
empathy. Offer support and encouragement to help them adhere to their
prescribed diets and maintain their overall well-being.
 DIETARY APPROACH TO STOP HYPERTENSION
DASH DIET

 Is a balanced eating plan that gives choices of what to eats. This

diet helps create a heart-healthy eating style for life.
 No need for special foods or drinks usually found at grocery stored
and most restaurants.
 Healthy eating plan designed to help prevent or treat hypertension.
 Help lower cholesterol linked to heart diseases (LDL).
 Limits food that re high in sodium, added sugar, and saturated fats;
fatty meats and full-fat dairy products .

STANDARD DASH DIET

 Limits salt to 2,300 mg/day

HIGH BLOOD PRESSURE AND HIGH LDL LEVELS

 Two major risk factors for heart disease and stroke.

FOODS IN DASH DIET

 Rich in mineral potassium, calcium, magnesium, fiber, and protein.

 Focuses on vegetables, fruits, and whole grains.
 Includes fat-free/ low-fat dairy products, fish, poultry, beans, and
nuts.
 Low in salt.
 Low in saturated fats.