HOUSE KEEPING DEPARTMENT.pptx
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This document provides dietary guidelines and meal plans for diabetic and hypertensive patients. It defines diabetic patients as those with diabetes mellitus and explains they should eat meals with limited sugar and balanced nutrition. Guidelines for hypertensive patients recommend reducing sodium intake, choosing lean proteins, and including herbs and spices. Sample breakfast, lunch and dinner menus for diabetics emphasize fruits, soups and stews made with fish and vegetables to help manage their conditions.
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IHSS Training Academy 1 Types of Therapeutic Diets .docx
IHSS Training Academy 1
Types of Therapeutic Diets
A therapeutic diet is a meal plan that controls the intake of certain foods or
nutrients. It is part of the treatment of a medical condition and are normally
prescribed by a physician and planned by a dietician. A therapeutic diet is
usually a modification of a regular diet. It is modified or tailored to fit the
nutrition needs of a particular person.
Therapeutic diets are modified for (1) nutrients, (2) texture, and/or (3) food
allergies or food intolerances.
Common reasons therapeutic diets may be ordered:
• To maintain nutritional status
• To restore nutritional status
• To correct nutritional status
• To decrease calories for weight control
• To provide extra calories for weight gain
• To balance amounts of carbohydrates, fat and protein for control of
diabetes
• To provide a greater amount of a nutrient such as protein
• To decrease the amount of a nutrient such as sodium
• To exclude foods due to allergies or food intolerance
• To provide texture modifications due to problems with chewing and/or
swallowing
Common therapeutic diets include:
1. Nutrient modifications
• No concentrated sweets diet
• Diabetic diets
• No added salt diet
• Low sodium diet
• Low fat diet and/or low cholesterol diet
• High fiber diet
• Renal diet
2. Texture modification
• Mechanical soft diet
• Puree diet
IHSS Training Academy 2
3. Food allergy or food intolerance modification
• Food allergy
• Food intolerance
4. Tube feedings
• Liquid tube feedings in place of meals
• Liquid tube feedings in addition to meals
5. Additional feedings – In addition to meal, extra nutrition may be
ordered as:
• Supplements – usually ordered as liquid nutritional shakes once,
twice or three times per day; given either with meals or between
meals
• Nourishments – ordered as a snack food or beverage items to be
given between meals mid-morning and/or mid-afternoon
• HS snack – ordered as a snack food or beverage items to be given at
the hour of sleep
The following list includes brief descriptions of common therapeutic
diets:
Clear liquid diet –
• Includes minimum residue fluids that can be seen through.
• Examples are juices without pulp, broth, and Jell-O.
• Is often used as the first step to restarting oral feeding after surgery or
an abdominal procedure.
• Can also be used for fluid and electrolyte replacement in people with
severe diarrhea.
• Should not be used for an extended period as it does not provide
enough calories and nutrients.
Full liquid diet –
• Includes fluids that are creamy.
• Some examples of food allowed are ice cream, pudding, thinned hot
cereal, custard, strained cream soups, and juices with pulp.
• Used as the second step to restarting oral feeding once clear liquids are
tolerated.
• Used for people who cannot tolerate a mechanical soft diet.
• Should not be used for extended periods.
I.
Chapter 16 - G-1368 COPD Nutritional Management ppt
COPD can cause malnutrition due to difficulty eating and breathing, increased calorie needs, and side effects from medications. Nutritional management for COPD involves increasing protein and fluid intake, limiting carbohydrates and salt, and choosing nutrient-dense, easy to chew foods high in vitamins, minerals, and antioxidants. Small, frequent meals and remaining upright after eating can help promote comfort and digestion.
MODERN DIET AND ITS METABOLIC DISORDERS
Modern diets high in calories and low in nutrients can lead to metabolic disorders. Junk food is high in fat, salt, sugar and provides empty calories. An imbalance diet may cause malnutrition, obesity, and increased risk of diseases like diabetes, heart disease, and cancer. To avoid metabolic issues, one should eat a balanced diet with proteins, carbohydrates, fats, vitamins and minerals from whole foods and limit refined sugars and processed foods. Regular exercise is also important for maintaining metabolic health. Metabolic disorders occur due to abnormal chemical reactions in the body that disrupt the normal metabolic processes.
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The document discusses nutrition and food preparation. It covers important food groups like breads/cereals, fruits/vegetables, dairy, and proteins. It emphasizes choosing whole grains, fruits/veggies, and lean meats. The document also discusses the importance of nutrition for health, reading food labels, proper portion sizes, hydration, and special diets like diabetic, modified texture, and high fiber diets.
THERAPEUTIC DIET FY BSC.pptx
Therapeutic diets are meal plans modified in nutrients, consistency or preparation to meet the nutritional needs of patients with specific diseases or conditions. They aim to optimize nutrition to treat illnesses. Modifications may include changing the consistency of foods, restricting or increasing particular nutrients, or determining feeding methods and schedules. Therapeutic diets are customized based on a person's medical needs and can help restore organ function and aid recovery from surgery or illness.
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This video is for Class 12 students of Food Nutrition and Dietetics Skill Elective subject (834) based on CBSE syllabus. Text is in English and audio is in Hindi. Unit 1, Chapter 2 has been covered in this video. In this we will cover basic concepts of therapeutic diets, balanced diet, reasons of modifying diets and types of dietary adaptations for therapeutic needs like diets of altered consistency, modification in quantity, modification in nutrient content, changes in meal frequency, changes in method of cooking and modification in the method of feeding.
Recommended
IHSS Training Academy 1 Types of Therapeutic Diets .docx
IHSS Training Academy 1
Types of Therapeutic Diets
A therapeutic diet is a meal plan that controls the intake of certain foods or
nutrients. It is part of the treatment of a medical condition and are normally
prescribed by a physician and planned by a dietician. A therapeutic diet is
usually a modification of a regular diet. It is modified or tailored to fit the
nutrition needs of a particular person.
Therapeutic diets are modified for (1) nutrients, (2) texture, and/or (3) food
allergies or food intolerances.
Common reasons therapeutic diets may be ordered:
• To maintain nutritional status
• To restore nutritional status
• To correct nutritional status
• To decrease calories for weight control
• To provide extra calories for weight gain
• To balance amounts of carbohydrates, fat and protein for control of
diabetes
• To provide a greater amount of a nutrient such as protein
• To decrease the amount of a nutrient such as sodium
• To exclude foods due to allergies or food intolerance
• To provide texture modifications due to problems with chewing and/or
swallowing
Common therapeutic diets include:
1. Nutrient modifications
• No concentrated sweets diet
• Diabetic diets
• No added salt diet
• Low sodium diet
• Low fat diet and/or low cholesterol diet
• High fiber diet
• Renal diet
2. Texture modification
• Mechanical soft diet
• Puree diet
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3. Food allergy or food intolerance modification
• Food allergy
• Food intolerance
4. Tube feedings
• Liquid tube feedings in place of meals
• Liquid tube feedings in addition to meals
5. Additional feedings – In addition to meal, extra nutrition may be
ordered as:
• Supplements – usually ordered as liquid nutritional shakes once,
twice or three times per day; given either with meals or between
meals
• Nourishments – ordered as a snack food or beverage items to be
given between meals mid-morning and/or mid-afternoon
• HS snack – ordered as a snack food or beverage items to be given at
the hour of sleep
The following list includes brief descriptions of common therapeutic
diets:
Clear liquid diet –
• Includes minimum residue fluids that can be seen through.
• Examples are juices without pulp, broth, and Jell-O.
• Is often used as the first step to restarting oral feeding after surgery or
an abdominal procedure.
• Can also be used for fluid and electrolyte replacement in people with
severe diarrhea.
• Should not be used for an extended period as it does not provide
enough calories and nutrients.
Full liquid diet –
• Includes fluids that are creamy.
• Some examples of food allowed are ice cream, pudding, thinned hot
cereal, custard, strained cream soups, and juices with pulp.
• Used as the second step to restarting oral feeding once clear liquids are
tolerated.
• Used for people who cannot tolerate a mechanical soft diet.
• Should not be used for extended periods.
I.
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COPD can cause malnutrition due to difficulty eating and breathing, increased calorie needs, and side effects from medications. Nutritional management for COPD involves increasing protein and fluid intake, limiting carbohydrates and salt, and choosing nutrient-dense, easy to chew foods high in vitamins, minerals, and antioxidants. Small, frequent meals and remaining upright after eating can help promote comfort and digestion.
MODERN DIET AND ITS METABOLIC DISORDERS
Modern diets high in calories and low in nutrients can lead to metabolic disorders. Junk food is high in fat, salt, sugar and provides empty calories. An imbalance diet may cause malnutrition, obesity, and increased risk of diseases like diabetes, heart disease, and cancer. To avoid metabolic issues, one should eat a balanced diet with proteins, carbohydrates, fats, vitamins and minerals from whole foods and limit refined sugars and processed foods. Regular exercise is also important for maintaining metabolic health. Metabolic disorders occur due to abnormal chemical reactions in the body that disrupt the normal metabolic processes.
8. nutrition and food preparation
The document discusses nutrition and food preparation. It covers important food groups like breads/cereals, fruits/vegetables, dairy, and proteins. It emphasizes choosing whole grains, fruits/veggies, and lean meats. The document also discusses the importance of nutrition for health, reading food labels, proper portion sizes, hydration, and special diets like diabetic, modified texture, and high fiber diets.
THERAPEUTIC DIET FY BSC.pptx
Therapeutic diets are meal plans modified in nutrients, consistency or preparation to meet the nutritional needs of patients with specific diseases or conditions. They aim to optimize nutrition to treat illnesses. Modifications may include changing the consistency of foods, restricting or increasing particular nutrients, or determining feeding methods and schedules. Therapeutic diets are customized based on a person's medical needs and can help restore organ function and aid recovery from surgery or illness.
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This video is for Class 12 students of Food Nutrition and Dietetics Skill Elective subject (834) based on CBSE syllabus. Text is in English and audio is in Hindi. Unit 1, Chapter 2 has been covered in this video. In this we will cover basic concepts of therapeutic diets, balanced diet, reasons of modifying diets and types of dietary adaptations for therapeutic needs like diets of altered consistency, modification in quantity, modification in nutrient content, changes in meal frequency, changes in method of cooking and modification in the method of feeding.
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therapeutic diet.pptx
Therapeutic diets are meal plans that control intake of certain foods or nutrients, especially for patients with digestive, kidney, or metabolic issues. Therapeutic diets modify energy, protein, carbohydrate, fat, iron, calcium, salt, vitamins, and fluid intake based on a patient's condition. Examples include high protein diets for liver conditions; low carbohydrate diets for diabetes; low purine diets for gout; high calcium diets for rickets; and sodium restriction for hypertension. The document provides detailed examples of therapeutic diet modifications for various medical conditions.
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Therapeutic diets modify normal diets to meet patient needs and support recovery. They include clear liquid, full liquid, soft, and pureed diets. Clear liquid diets provide 200-500 calories and are used after surgery or for nausea/vomiting. Full liquid diets provide adequate nutrition except for iron, using six small meals. Soft diets are easier to chew and swallow than normal foods. Pureed diets blend all foods for patients who have difficulty swallowing. Tube feeding provides nutrition for patients unable to eat orally, using natural liquids, blended solid foods, or commercial formulas.
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feel free to Download and share this slide. You can leave comments for further improvement on other presentations. Thankyou. Cheers!
Diet in kidney disease patients
The document discusses dietary recommendations for patients with kidney disease. The kidneys play an important role in filtering waste and regulating electrolytes, so a kidney-friendly diet is important. The diet focuses on maintaining nutrition while limiting sodium, protein, phosphorus, potassium, and fluids based on a person's stage of kidney disease. It provides guidance on appropriate portion sizes and recommends limiting high-sugar and high-phosphorus foods. The goal is to slow disease progression and manage related conditions like diabetes or high blood pressure.
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Types_of_Therapeutic_Diets.pdf
Therapeutic diets are meal plans prescribed to treat medical conditions. They modify nutrients, textures, or exclude foods due to allergies or intolerances. Common therapeutic diets include diabetic, low-sodium, low-fat, high-fiber, renal, mechanically soft, pureed, and allergen-free diets. Therapeutic diets aim to maintain, restore, or correct nutritional status and are prescribed individually based on a person's medical needs and condition.
Types of therapeutic_diets
Therapeutic diets are meal plans prescribed to treat medical conditions. They modify nutrients, textures, or exclude foods due to allergies or intolerances. Common therapeutic diets include diabetic, low-sodium, low-fat, high-fiber, renal, mechanically soft, pureed, and allergen-free diets. Therapeutic diets aim to maintain, restore, or correct nutritional status and are prescribed individually based on a person's medical needs and condition.
Presentation therapeutic diet-1.pptx
A therapeutic diet is a meal plan prescribed to treat a medical condition. It controls certain foods/nutrients and is planned by a dietician under physician guidance. Therapeutic diets aim to maintain good nutrition, correct deficiencies, adjust food intake based on ability to metabolize nutrients, and change body weight if needed. Modifications can be qualitative like restricting/excess of nutrients, or quantitative like changing consistency or meal frequency/composition. Common hospital diets include clear liquids, full fluids, soft foods, and normal diets for various indications.
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These are highlights of the diabetes discussions to be conducted by Camille LoParrino at Our Town Rocks on Thursday, October 16th at 4:00.
therapeutic diet.pptx
Therapeutic diets are meal plans that control intake of certain foods or nutrients, especially for patients with digestive, kidney, or metabolic issues. Therapeutic diets modify energy, protein, carbohydrate, fat, iron, calcium, salt, vitamins, and fluid intake based on a patient's condition. Examples include high protein diets for liver conditions; low carbohydrate diets for diabetes; low purine diets for gout; high calcium diets for rickets; and sodium restriction for hypertension. The document provides detailed examples of therapeutic diet modifications for various medical conditions.
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This document provides information on menu planning and nutritional standards for older adults in residential care. It recommends that menus are balanced, varied, seasonal and meet nutritional needs. Breakfast should provide 20% of daily calories, lunch 30%, evening meal 25% and snacks 25%. Meals should include protein, carbohydrates, dairy, fruits and vegetables to provide vitamins, minerals and fibre. Regular snacks and drinks should be available day and night. Involving residents in menu choices and meeting individual needs and preferences is also emphasized.
Introduction Diet therapy
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Kidney disease diet awareness
The kidneys filter waste from the blood and regulate electrolyte balance and red blood cell production. A kidney friendly diet is important for kidney health and involves limiting sodium, protein, phosphorus, potassium, and fluid intake. It also focuses on maintaining proper nutrition levels and managing conditions like diabetes and hypertension. The diet aims to slow disease progression and prevent complications through nutritional management and mineral restrictions tailored to each individual patient's lab results and needs.
2b. Hospital Manual Diet.ppt
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.
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The document discusses diet and nutrition for patients undergoing dialysis. It outlines that a balanced diet is an important part of treatment, noting that factors like stage of kidney disease, type of renal replacement therapy, lab results, and medical conditions need to be considered. The diet plan should provide adequate calories, carbohydrates, proteins, fats, sodium, phosphorus, potassium, and fluids. Restricting intake of sodium, phosphorus, potassium and fluids is important to avoid health issues. A renal dietician plays a key role in developing an appropriate individualized diet plan.
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Type 2 diabetes is a chronic condition that affects millions of people worldwide. It occurs when the body either doesn't produce enough insulin or becomes resistant to insulin, a hormone that regulates blood sugar levels. This can lead to high blood sugar levels, which over time can damage various organs in the body, such as the kidneys, eyes, and heart. The good news is that Type 2 diabetes can often be managed through lifestyle changes, such as following a diabetic diet and losing weight. These changes can help control blood sugar levels, reduce the risk of complications, and improve overall health.
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This document discusses nutritional care in cancer patients. It notes that malnutrition leads to increased morbidity, mortality and decreased quality of life. Up to 20% of cancer patients die from nutritional complications rather than their primary disease. Cancer and cancer therapies can cause anorexia, cachexia, and metabolic changes that negatively impact nutrition. Nutritional assessment and interventions are important for cancer patients to prevent deficiencies and weight loss.
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Many popular diets and weight loss regimens promote myths and fallacies. They often blame certain foods or hormones for weight control and promise quick results without evidence. Low carbohydrate diets can cause constipation, weakness and are not superior to conventional diets in the long run. High protein, low carbohydrate diets double fatty acid levels and lower endothelial cell numbers, increasing heart disease risk. No single diet fits everyone, and sustainable weight loss is best achieved through balanced nutrition, portion control, reduced calories and regular exercise rather than restrictive or elimination diets.
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Patient is a 34-year-old African American male with a history of dilated cardiomyopathy, congestive heart failure, and obesity. He was admitted to the hospital in decompensated heart failure and received an LVAD in January 2016. The registered dietitian monitored his oral intake, provided supplements, and educated him on his cardiac and diabetic diets. His calorie and protein intake improved with supplementation but he struggled with satiety. Nutrition goals focused on meeting calorie and protein needs through frequent small meals and supplements. Long term, weight loss is needed for heart transplant eligibility.
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Here's a Presentation made by GROUP C on Lifestyle Modification For The Prevention of Heart Disease. This slide was created for Problem Based Learning (PBL) wrap up session Held At Kathmandu University- Birat Medical College Teaching Hospital (BMCTH).
feel free to Download and share this slide. You can leave comments for further improvement on other presentations. Thankyou. Cheers!
Diet in kidney disease patients
The document discusses dietary recommendations for patients with kidney disease. The kidneys play an important role in filtering waste and regulating electrolytes, so a kidney-friendly diet is important. The diet focuses on maintaining nutrition while limiting sodium, protein, phosphorus, potassium, and fluids based on a person's stage of kidney disease. It provides guidance on appropriate portion sizes and recommends limiting high-sugar and high-phosphorus foods. The goal is to slow disease progression and manage related conditions like diabetes or high blood pressure.
Nutrition diet in sickness
The document discusses the importance of diet in treating disease and outlines the nurse's responsibilities regarding patient nutrition. It notes that modifications to diet through reducing or adding certain nutrients can cure diseases. The nurse's roles include assisting with feeding, motivating patients to eat, planning therapeutic diets, and helping patients adapt to special diets. Proper diet is based on a patient's condition, metabolism, culture and preferences. Therapeutic diets may restrict or add carbohydrates, fat, protein, vitamins and minerals based on a patient's needs. The document also describes various types of diets including full, soft, bland, liquid and special diets.
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Types_of_Therapeutic_Diets.pdf
Therapeutic diets are meal plans prescribed to treat medical conditions. They modify nutrients, textures, or exclude foods due to allergies or intolerances. Common therapeutic diets include diabetic, low-sodium, low-fat, high-fiber, renal, mechanically soft, pureed, and allergen-free diets. Therapeutic diets aim to maintain, restore, or correct nutritional status and are prescribed individually based on a person's medical needs and condition.
Types of therapeutic_diets
Therapeutic diets are meal plans prescribed to treat medical conditions. They modify nutrients, textures, or exclude foods due to allergies or intolerances. Common therapeutic diets include diabetic, low-sodium, low-fat, high-fiber, renal, mechanically soft, pureed, and allergen-free diets. Therapeutic diets aim to maintain, restore, or correct nutritional status and are prescribed individually based on a person's medical needs and condition.
Presentation therapeutic diet-1.pptx
A therapeutic diet is a meal plan prescribed to treat a medical condition. It controls certain foods/nutrients and is planned by a dietician under physician guidance. Therapeutic diets aim to maintain good nutrition, correct deficiencies, adjust food intake based on ability to metabolize nutrients, and change body weight if needed. Modifications can be qualitative like restricting/excess of nutrients, or quantitative like changing consistency or meal frequency/composition. Common hospital diets include clear liquids, full fluids, soft foods, and normal diets for various indications.
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HOUSE KEEPING DEPARTMENT.pptx
- 1. Special menu: Diabetic and Hypertensive patients.
- 2. OBJECTIVES 1. 1.Explain diabetic patients. 2.Discuss hypertensive patients. 3.Plan dishes that are suitable for diabetic patients. 4. State the guidelines for providing meal for hypertensive patients. • OBJECTIVES; • Meaning of Housekeeping. • Areas of Housekeeping. • Duties and Responsibilities of Housekeeping personnel.
- 3. Diabetic patients, also known as individuals with diabetes, are people who have a chronic medical condition called diabetes mellitus.
- 5. Breakfast: Orange juice or grape fruit Tea/cocoa beverage with milk and honey (no sugar) Lunch: Beef stock soup Fish/meat stew Dinner: Fish stock soup Fish egusi soup/Flsh vegetable soup
- 7. WHO ARE HYPERTENSIVE PATIENTS?
- 8. GUIDELINES FOR PROVIDING MEALS FOR HYPERTRNSIVE PATIENTS l Reduce sodium intake: Limit the use of salt and opt for herbs and spices to add flavor. l Choose lean protein sources: Include lean meats, poultry, fish, and plant-based proteins like beans and lentils.
- 9. GUIDED PRACTICE 1.Why is it important to choose the right meals for your daily routine 2.What is hypertension, and what are some of the potential health complications associated with this medical condition? 3.State five dietary guidelines should be followed to help manage their condition 4.Why is it important to reduce sodium intake for hypertensive patients? 5.Who is a diabetic patient? 6.State five key considerations when planning dishes suitable for diabetic patients 7.Discuss the recommended breakfast, lunch, and dinner options for diabetic patients as outlined in the note. 8.How do these choices help manage their condition?
- 16. THANK YOU!!
- 17. GUIDED PRACTICE i What is housekeeping? ii List five areas of housekeeping iii What is the mission of house keeping department iv. State five other areas of house keeping department