This document contains information about standard and therapeutic diets used at Sarawak General Hospital Heart Centre, including clear liquid, nourishing liquid, blenderized, soft, diabetic, low cholesterol, low sodium, low potassium, low purine, low vitamin K, high protein, low protein, and modified consistency diets. It provides details on the purpose, rules, and food items included or excluded from each diet type. Forms for ordering, changing, and checking delivery and return of patient diet sets are also presented.

1. Mdm. Tan Lee Sing,
Dietitian Sarawak General Hospital Heart Centre

2. Hospital Manual Diet
Standard Diets
Modified- Consistency Diets
Therapeutic Diets
- Normal Diet
- Vegetarian Diet
- Pediatric Diet
•Clear Liquid Diet
•Nourishing Liquid Diet
•Enteral Formula Regime
•Blenderised Diet
•Mixed Porridge Diet
•Minced Diet
•Soft Diet
•Diabetic Diet
•Low Protein Diet
•High Protein Diet
•Low Fat Diet
•Low Cholesterol Diet
•Low Sodium Diet
•Low Potassium Diet
•Low Purine Diet
•Low Vitamin K
INTRODUCTION

3. For patients who do not require specific
dietary modification
Standard Diet
Soup with extra vegetable

4. Clear Liquid Diet
Consists of clear fluids that are liquid at body
temperature and leave a minimal amount of residue in
the gastrointestinal tract.
Used as a transition from NPO order to a full liquid diet
or soft diet
For patients who cannot be given nourishing fluid after
surgery or patients who have gastrointestinal problems.
If the diet is prescribed for more than 24-48 hours the
patient is nutritionally debilitated.

5. Nourishing Liquid Diet
Used for patients who cannot tolerated
solids foods (mandibular fractures or
facial, dental, or neck surgery)
As a transition step in post-operative
dietary regimens

6. Blenderised Diet
Consists of fluids and foods blenderized to a liquid form.
Used for patients who have chewing problem,
swallowing problem or treatment of radiotherapy around
mouth area.
Food is cut into small pieces and place into a blender or
food processor
Should be used immediately, but can be refrigerated up
to 48 hours or frozen immediately after blenderizing to
prevent growth of harmful bacteria.
Do not recommended for tube feeding as it is not
hygienic and not nutrient dense.

7. Soft Diet
Used as a transition diet for individuals
who cannot tolerate the texture and
seasoning of food on a regular diet.
SOFT: Bread, porridge, potato, fish, tauhu,
chicken and soft vegetable
Avoid strongly flavored condiments such
as chili, pepper, curry powder, vinegar

8. Hospital Manual Diet
Standard Diets
Modified- Consistency Diets
Therapeutic Diets
- Normal Diet
- Vegetarian Diet
- Pediatric Diet
•Clear Liquid Diet
•Nourishing Liquid Diet
•Enteral Formula Regime
•Blenderised Diet
•Mixed Porridge Diet
•Minced Diet
•Soft Diet
•Diabetic Diet
•Low Protein Diet
•High Protein Diet
•Low Fat Diet
•Low Cholesterol Diet
•Low Sodium Diet
•Low Potassium Diet
•Low Purine Diet
•Low Vitamin K
INTRODUCTION

9. Diabetic Diet
For patients with diabetes mellitus to
maintain their blood sugar levels as
near normal as possible.
Rule 1: Must Not Contains Any Simple Sugar

10. Rule 2: Must be high in fiber

11. Rule 3: Portion size of carbohydrate must be controlled
Rule 4: Must not contain sweet or ripe fruit

12. Diabetic diet served in PJHUS
Sour fruit 2 type of vegetables
1 cup of rice

13. Low Cholesterol Diet
For patients with hyperlipidemia or coronary
heart disease to reduce the elevated blood
cholesterol and triglyceride levels.
Rule 1: Method of cooking

14. Rule 2:No high cholesterol and high saturated fat food

15. Rule 3: High fiber content

16. Low Salt Diet
For patients with hypertension, edema and
fluid restriction.
Rule 1: No added salt

17. Rule 3: No process sauces
Rule 2: No process food

18. Asam Keping Serbuk kari Lada putih
Halia Lemon Limau kasturi
Tomato Cili Daun basil

19. Cuka Bawang Lai
Paprika Oregano Parsley Cilantro

20. SOFT DIET LOW SALT,SOFT DIET
Plum sauce & salt
Onion & ginger
Salt
Onion

21. Low Potassium Diet
For renal patients with high potassium levels.
Low potassium <100mg per serving
Moderate potassium 100-195mg per serving
High potassium > 195mg per serving
Rule 1: Choose vegetable low in potassium

22. Rule 2: Choose fruit low in potassium
Rule 3: Avoid ground spices

23. Rule 4: Avoid drinks
Rule 5: Avoid food high in potassium

24. Low Purine Diet
For gout patients with high uric acid levels
Foods that contain 150mg or more purines
per 100g serving should be avoided.
Rule 1: Avoid certain source of protein

25. Rule 2: Avoid certain cereals
Rule 3: Avoid certain vegetables

26. Low Vitamin K Diet
For patients with warfarin
Avoid food high in vitamin K

27. High Protein Diet
Consists of foods that are protein-dense.
Used for individuals with conditions that increase protein
requirements or to maximize protein consumption in
persons with poor oral intake: cancer, HIV infections,
burns, wounds, trauma, protein-calorie malnutrition and
in preparation for planned surgery.
Patients have extra 1 exchange of protein food

28. Low Protein Diet (40g)
For renal patients who have high urea and
creatinine levels
To lessen the work of the kidney by
decreasing the amount of waste products
produced from protein metabolism
7g x 2 meal = 14g
Patients are provided with 1 exchange of HBV protein food for lunch & dinner

29. 6g x 2 meal = 12g
2g
4g
8g

30. BORANG PESANAN DIET
BORANG PESANAN DIET HUD/JDS/BORANG/2011(1)
JABATAN DIETETIK DAN SAJIAN PUSAT JANTUNG HUS
TARIKH: NAMA WAD:
BI
L
RN NAMA PESAKIT FD SD DIET TERAPUTIK LAIN:SILA
NYATAKAN
DD HP LS LC LF LP MXP MINCED BLEND
SEND TO KITCHEN BEFORE 8AM DAILY

31. RINGKASAN PESANAN DIET
RINGKASAN PESANAN DIET
JABATAN DIETETIK DAN SAJIAN PUSAT JANTUNG HUS
TARIKH: HARI:
WAD/
JENIS
DIET
DIET NORMAL MAC PAED DIET TERAPEUTIK LAIN-
LAIN
DIET
RYLES
TUBE
JUMLAH
PESAKIT
FD SD MXP DAYCARE LS DD HP LFLC
LS SD DD HP
CTW
CICU
CCU
HEU
Calculate the amount of ration to be taken out from store

32. BORANG TAMBAH/TUKAR/BATAL/DISCAJ
DIET
BORANG TAMBAH/TUKAR/BATAL/DISCAJ DIET
HUS/JDS/BORANG/2011(2)
JABATAN DIETETIK DAN SAJIAN PUSAT JANTUNG HUS
Nama Wad: Tarikh:
BI
L
RN NAMA
PESAKIT
DIET ASAL/JENIS DIET STATUS PESANAN DIET
TERKINI
TAMBAH TUKAR BATAL/DISCAJ
MUST BE SENT BEFORE 11.30AM FOR LUNCH AND 4.30PM FOR DINNER

33. BORANG SEMAKAN PENGHIDANGAN
DAN PENGEMABALIAN “SET TRAY
HIDANGAN PESAKIT”
19 20 19 20
17 18 17 18
15 16 15 16
13 14 13 14
11 12 11 12
9 10 9 10
7 8 7 8
5 6 5 6
3 4 3 4
1 2 1 2
SET DIET NORMAL SET TERAPUTIK DIET
ITEM JENIS ITEM KELUAR T/T PePM TERIMA T/T PPK KEMBALI T/T PPK TERIMA T/T PePM
1 SET DIET NORMAL-
COKLAT
2 SET DIET TERAPEUTIK-
KUNING