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DIET THERAPY OF DIFFERENT DISEASE Presented by: Dave Jay S. Manriquez RN.
DIET THERAPY IN NURSING
Nutrition Index
Mr. Tucker’s (actual) weight is 3% less than his admission wt.
 
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Types Of Diets
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
 
 
Indicators of Potential Nutritional Problems ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Dysphagia
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Gastroesophageal Reflux
Peptic Ulcer ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
 
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],GASTRITIS
[object Object],[object Object],[object Object],Intestinal Malabsorption
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Diarrhea
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Constipation
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Flatus
[object Object],[object Object],[object Object],Crohn’s Disease (Regional Enteritis)
[object Object],[object Object],[object Object],[object Object],Ulcerative Colitis
[object Object],[object Object],[object Object],Irritable Bowel Syndrom (IBS)
Disease of the Liver, Pancreas  and  Gall Bladder
 
[object Object],[object Object],[object Object],[object Object],Hepatitis
 
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Cirrhosis
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Hepatic Encephalopathy (Hepatic Coma)
[object Object],[object Object],[object Object],[object Object],[object Object],Cholecystitis
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Pancreatitis
DIETARY MANAGEMENT OF SURGICAL CONDITIONS
[object Object],[object Object],Dietary Management in General
[object Object],[object Object],[object Object],[object Object],[object Object],Pre-Operative
[object Object],Pre-Operative Dietary Management in: Emergency Operation ,[object Object],[object Object],For adequate stores of serum protein to prevent hypoproteinemia and shock. ,[object Object],For adequate nutrition
[object Object],Pre-Operative Dietary Management in: Elective Surgery To build up any weight deficit Low to adequate calories for others if patient is overweight, weight reduction is indicated to reduce surgical risks .
[object Object],For glycogen stores and to spare protein for tissue synthesis. Stores of glycogen exert a protective action on the liver and help to prevent post-operative ketosis and vomiting . High protein To build reserves for anticipated blood losses during surgery and increased tissue catabolism, to reduce the possibility of edema at the site of the wound which is a hindrance to wound healing.
[object Object],For wound healing and prevention of hemorrhage increased minerals, especially phosphorus and potassium; Na and chloride To replace electrolyte losses due to the break-down of body tissue; and due to vomiting, diarrhea, perspiration and diuresis. Iron To correct anemia Increased fluids To replace losses due to vomiting and diuresis
[object Object]
[object Object],Post-operative Dietary Management in: Minor Surgery Tolerated within a few hours; for maintenance or restoration of fluid and electrolyte balance. Normal Diet As soon as activity of GIT is restored
[object Object],Post-operative Dietary Management in: Major Surgery GI tract not yet functioning normally. To allow for recovery from anesthesia; prevent aspiration. Nutrition support: type and duration depends on recovery of GIT function As soon as activity of GIT is restored ,[object Object],Patient is expected to tolerate an enteral diet within a few days. Total parenteral nutrition (TPN) To meet nutritional needs for extended periods when enteral feeding is not possible
[object Object],To meet nutritional needs until patient can tolerate food by mouth. To give patient a feeling of being “normal” and hasten recovery; also, less expensive. Oral Diet – liquid to full, as tolerated
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Specific Surgical Conditions
[object Object],[object Object],[object Object],[object Object],Surgery of the Mouth, Throat and Esophagus
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Gastrectomy
[object Object],Dumping Syndrome: Major Surgery  To prevent dumping of food into the intestines. High protein Better tolerate because proteins are hydrolyzed into osmotically active substances more slowly; needed to rebuild tissues and gain strength. High fat To meet energy needs High calories For strength Simple CHO (sugar, sweets or desserts, restricted) Simple CHO increases osmolarity of jejunum contents * “dumping syndrome.”
[object Object],B etter than liquids as they enter the jejunum less rapidly. Low fiber, low residue diet To prevent rapid dumping of food into the intestines. Avoid alcohol or sweet carbonated beverages
Intestinal Surgery: Major Surgery  Clear fluid   Initial oral intake after surgery Low residue, bland   To promote healing of the stoma and to prevent irritation HI calorie, HI PRO For weight recovery VIT B 12  supplemented To prevent possible macrocytic anemia in later years
Intestinal Surgery: Colostomy  Same for Ileostomy   Jejunoileostomy   L ow fat, low CHO, low fiber   To prevent from diarrhea   HI PRO   To restore electrolyte balance and to provide for losses of K, Ca and Mg.
[object Object],Diet following Other Abdominal Operations Low fat – for several weeks or months To avoid pain since large amounts of fats cause contraction of the tissues irritated and inflamed by surgery HI PRO For faster convalescense
[object Object],Diet following Other Abdominal Operations NPO – 1 ST  24 to 48 hours, intravenous therapy Gastrointestinal function has not yet returned and drainage of the stomach and upper intestine is essential until there is reduction of distention and passage of gas. Clear liquids to low residue Better tolerated; transition to full diet
[object Object],Rectal Surgery NPO – 1 ST  24 to 48 hours Due to anaesthesia Clear liquid Initial Feeding Low fiber-low residue: Fruits and vegetables are omitted except for strained fruit juices To discourage early bowel movements
[object Object],[object Object],Allergy
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Most Common Food Allergens
[object Object],[object Object],[object Object],[object Object],Diabetes Mellitus (DM)
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Low-Glycemic Index Foods:  Less Than 50 Intermediate-Glycemic Index Foods: 50 to 70 High-Glycemic Index Foods: More Than 70 * Eat foods printed in red sparingly; these are high in empty calories. * Eat foods printed in red sparingly; these are high in empty calories. * Don't avoid or even limit high-glycemic index foods printed in green; these are low-calorie and very nutritious foods. 1 Artichoke <15 1 Brown Rice 55 1 Golden Grahams 71 2 Asparagus <15 2 Canned fruit cocktail 55 2 Bagel 72 3 Broccoli <15 3 Linguine 55 3 Corn chips 72 4 Cauliflower <15 4 Oatmeal cookies 55 4 * Watermelon 72 5 Celery <15 5 Popcorn 55 5 Honey 73 6 Cucumber <15 6 Sweet corn 55 6 Kaiser roll 73 7 Eggplant <15 7 Muesli 56 7 Mashed potatoes 73
8 Green beans <15 8 White rice 56 8 Bread stuffing mix 74 9 Lettuce, all varieties <15 9 Orange juice from frozen concentrate 57 9 * Cheerios 74 10 Low-fat yogurt, artificially sweetened <15 10 Pita bread 57 10 Cream of Wheat, instant 74 11 Peanuts <15 11 Canned peaches, heavy syrup 58 11 Graham crackers 74 12 Peppers, all varieties <15 12 Mini shredded wheats 58 12 Puffed wheat 74 13 Snow peas <15 13 Bran Chex 58 13 Doughnuts 75 14 Spinach <15 14 Blueberry muffin 59 14 French fries 76 15 Young summer squash <15 15 Bran muffin 60 15 Frozen waffles 76 16 Zucchini <15 16 Cheese pizza 60 16 * Total cereal 76 17 Tomatoes 15 17 Hamburger bun 61 17 Vanilla wafers 77
18 Cherries 22 18 * Ice cream 61 18 Grape-Nuts Flakes 80 19 Peas, dried 22 19 Kudos Whole Grain Bars (chocolate chip) 61 19 Jelly beans 80 20 Plum 24 20 Beets 64 20 Pretzels 81 21 Grapefruit 25 21 Canned apricots, light syrup 64 21 * Rice cakes 82 22 Pearled barley 25 22 Canned black bean soup 64 22 Rice Krispies 82 23 Peach 28 23 Macaroni and cheese 64 23 Corn Chex 83 24 Canned peaches, natural juice 30 24 Raisins 64 24 Mashed potatoes, instant 83 25 Dried apricots 31 25 Couscous 65 25 Cornflakes 84 26 Soy milk 30 26 Quick-cooking oatmeal 65 26 * Baked potato 85 27 Baby lima beans, frozen 32 27 Rye crispbread 65 27 Rice Chex 89
28 Fat-free milk 32 28 * Table sugar (sucrose) 65 28 Rice, instant 91 29 Fettuccine 32 29 Canned green pea soup 66 29 French bread 95 30 * M&M's Chocolate Candies, Peanut 32 30 Instant oatmeal 66 30 * Parsnips 97 31 Low-fat yogurt, sugar sweetened 33 31 Pineapple 66 31 Dates 103 32 Apple 36 32 Angel food cake 67 32 Tofu frozen dessert 115
33 Pear 36 33 Grape-Nuts 67 34 Whole wheat spaghetti 37 34 Stoned Wheat Thins 67 35 Tomato soup 38 35 American rye bread 68 36 Carrots, cooked 39 36 Taco shells 68 37 * Mars Snickers Bar 40 37 Whole wheat bread 69 38 Apple juice 41 38 Life Savers 70 39 Spaghetti 41 39 Melba toast 70 40 All-Bran 42 40 White bread 70
[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Strategies for Diabetes Medical Nutrition Therapy
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Hyperthyroidism
[object Object],[object Object],Hypothyroidism
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Hyperinsulinism
Hyperinsulinism Fasting High CHO: To provide constant sucrose of available glucose .
[object Object],[object Object],[object Object],[object Object],[object Object],Hypertension
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Risk Factors for CHD
[object Object],[object Object],[object Object],[object Object],HDL Cholesterol
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Triglycerides
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],CHD
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Acute MI or Coronary Occlusion or Thrombosis
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Congestive Heart Failure
[object Object],[object Object],[object Object],[object Object],[object Object],Nutritional Anemias
Nutrition in Renal Diseases
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Metabolic Abnormalities
[object Object],[object Object],[object Object],[object Object],Possible mechanism underlying these metabolic alterations
[object Object],[object Object],[object Object],[object Object],[object Object],Effects of these abnormalities
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],DIETARY PRINCIPLES
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],DIETARY PRINCIPLES
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Renal Disorders-1
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Renal Disorders-2
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Renal Disorders-3
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Renal Disorders-4
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],THERAPEUTIC DIET FOR SPECIFIC DISEASE CONDITIONS
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],THERAPEUTIC DIET FOR SPECIFIC DISEASE CONDITIONS
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],THERAPEUTIC DIET FOR SPECIFIC DISEASE CONDITIONS
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],THERAPEUTIC DIET FOR SPECIFIC DISEASE CONDITIONS
[object Object],[object Object],[object Object],[object Object],THERAPEUTIC DIET FOR SPECIFIC DISEASE CONDITIONS

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Dieth Therapy Final

  • 1. DIET THERAPY OF DIFFERENT DISEASE Presented by: Dave Jay S. Manriquez RN.
  • 2. DIET THERAPY IN NURSING
  • 4. Mr. Tucker’s (actual) weight is 3% less than his admission wt.
  • 5.  
  • 6.
  • 7.
  • 8.  
  • 9.  
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  • 12.
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  • 19.
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  • 21.
  • 22.
  • 23.
  • 24.
  • 25.
  • 26.
  • 27. Disease of the Liver, Pancreas and Gall Bladder
  • 28.  
  • 29.
  • 30.  
  • 31.
  • 32.
  • 33.
  • 34.
  • 35. DIETARY MANAGEMENT OF SURGICAL CONDITIONS
  • 36.
  • 37.
  • 38.
  • 39.
  • 40.
  • 41.
  • 42.
  • 43.
  • 44.
  • 45.
  • 46.
  • 47.
  • 48.
  • 49.
  • 50.
  • 51. Intestinal Surgery: Major Surgery Clear fluid Initial oral intake after surgery Low residue, bland To promote healing of the stoma and to prevent irritation HI calorie, HI PRO For weight recovery VIT B 12 supplemented To prevent possible macrocytic anemia in later years
  • 52. Intestinal Surgery: Colostomy Same for Ileostomy Jejunoileostomy L ow fat, low CHO, low fiber To prevent from diarrhea HI PRO To restore electrolyte balance and to provide for losses of K, Ca and Mg.
  • 53.
  • 54.
  • 55.
  • 56.
  • 57.
  • 58.
  • 59.
  • 60.
  • 61. Low-Glycemic Index Foods: Less Than 50 Intermediate-Glycemic Index Foods: 50 to 70 High-Glycemic Index Foods: More Than 70 * Eat foods printed in red sparingly; these are high in empty calories. * Eat foods printed in red sparingly; these are high in empty calories. * Don't avoid or even limit high-glycemic index foods printed in green; these are low-calorie and very nutritious foods. 1 Artichoke <15 1 Brown Rice 55 1 Golden Grahams 71 2 Asparagus <15 2 Canned fruit cocktail 55 2 Bagel 72 3 Broccoli <15 3 Linguine 55 3 Corn chips 72 4 Cauliflower <15 4 Oatmeal cookies 55 4 * Watermelon 72 5 Celery <15 5 Popcorn 55 5 Honey 73 6 Cucumber <15 6 Sweet corn 55 6 Kaiser roll 73 7 Eggplant <15 7 Muesli 56 7 Mashed potatoes 73
  • 62. 8 Green beans <15 8 White rice 56 8 Bread stuffing mix 74 9 Lettuce, all varieties <15 9 Orange juice from frozen concentrate 57 9 * Cheerios 74 10 Low-fat yogurt, artificially sweetened <15 10 Pita bread 57 10 Cream of Wheat, instant 74 11 Peanuts <15 11 Canned peaches, heavy syrup 58 11 Graham crackers 74 12 Peppers, all varieties <15 12 Mini shredded wheats 58 12 Puffed wheat 74 13 Snow peas <15 13 Bran Chex 58 13 Doughnuts 75 14 Spinach <15 14 Blueberry muffin 59 14 French fries 76 15 Young summer squash <15 15 Bran muffin 60 15 Frozen waffles 76 16 Zucchini <15 16 Cheese pizza 60 16 * Total cereal 76 17 Tomatoes 15 17 Hamburger bun 61 17 Vanilla wafers 77
  • 63. 18 Cherries 22 18 * Ice cream 61 18 Grape-Nuts Flakes 80 19 Peas, dried 22 19 Kudos Whole Grain Bars (chocolate chip) 61 19 Jelly beans 80 20 Plum 24 20 Beets 64 20 Pretzels 81 21 Grapefruit 25 21 Canned apricots, light syrup 64 21 * Rice cakes 82 22 Pearled barley 25 22 Canned black bean soup 64 22 Rice Krispies 82 23 Peach 28 23 Macaroni and cheese 64 23 Corn Chex 83 24 Canned peaches, natural juice 30 24 Raisins 64 24 Mashed potatoes, instant 83 25 Dried apricots 31 25 Couscous 65 25 Cornflakes 84 26 Soy milk 30 26 Quick-cooking oatmeal 65 26 * Baked potato 85 27 Baby lima beans, frozen 32 27 Rye crispbread 65 27 Rice Chex 89
  • 64. 28 Fat-free milk 32 28 * Table sugar (sucrose) 65 28 Rice, instant 91 29 Fettuccine 32 29 Canned green pea soup 66 29 French bread 95 30 * M&M's Chocolate Candies, Peanut 32 30 Instant oatmeal 66 30 * Parsnips 97 31 Low-fat yogurt, sugar sweetened 33 31 Pineapple 66 31 Dates 103 32 Apple 36 32 Angel food cake 67 32 Tofu frozen dessert 115
  • 65. 33 Pear 36 33 Grape-Nuts 67 34 Whole wheat spaghetti 37 34 Stoned Wheat Thins 67 35 Tomato soup 38 35 American rye bread 68 36 Carrots, cooked 39 36 Taco shells 68 37 * Mars Snickers Bar 40 37 Whole wheat bread 69 38 Apple juice 41 38 Life Savers 70 39 Spaghetti 41 39 Melba toast 70 40 All-Bran 42 40 White bread 70
  • 66.
  • 67.
  • 68.
  • 69.
  • 70.
  • 71.
  • 72.
  • 73. Hyperinsulinism Fasting High CHO: To provide constant sucrose of available glucose .
  • 74.
  • 75.
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  • 82.
  • 83.
  • 84.
  • 85. Nutrition in Renal Diseases
  • 86.
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