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Unit 26

Unit 26. Nutritional Needs and Diet Modifications. Introduction. Nutrition Entire process by which the body takes in food for growth and repair and uses it to maintain health. Normal Nutrition. Food is normally taken into the body through the mouth The beginning of the digestive tract

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Unit 26

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  1. Unit 26 Nutritional Needs and Diet Modifications

  2. Introduction • Nutrition • Entire process by which the body takes in food for growth and repair and uses it to maintain health

  3. Normal Nutrition • Food is normally taken into the body through the mouth • The beginning of the digestive tract • Digestion • Breaking down foods into substances used by body cells for nourishment • Essential nutrients

  4. Essential Nutrients • To be well nourished, we must eat foods that: • Supply heat and energy • Regulate body functions • Build and repair body tissue

  5. Essential Nutrients • Six essential nutrients: • Proteins • Carbohydrates • Fats • Minerals • Vitamins • Water

  6. The Food Guide Pyramid • USDA Food Guide Pyramid • Designed to be individualized to each person to maintain a healthy weight

  7. The Food Guide Pyramid • In addition: • Each person may use a small number of discretionary calories • These are extra calories used to consume solid fats, added sugars, alcohol, or extra food from any group

  8. The Food Guide Pyramid • For most people: • Discretionary calorie allowance is between 100 and 300 calories daily

  9. The Food Guide Pyramid

  10. Water • Water is an essential nutrient that is necessary to life • A person can live only a few days without water

  11. Water • Water is necessary for all cellular functions in the body • An adequate intake of fluids is required to replace fluids lost through urine, stool, sweat, and evaporation through skin

  12. Water • The normal adult intake of fluids • Should be two to three quarts a day

  13. Water • Offering liquids to patients frequently is important because: • Some patients cannot drink liquids without your help • Elderly patients have a decreased sense of thirst • Adequate fluid intake is necessary to prevent urinary problems and constipation

  14. Basic Facility Diets • Food served to patients in the health care facility is prepared by the dietary department • It includes the essential nutrients

  15. Basic Facility Diets • The way in which it is prepared and its consistency • Will depend on each individual patient’s condition and needs • Sometimes very strict dietary control is needed

  16. Regular Diet • The regular-select or house diet is a normal or regular (unrestricted) diet • Based on the Food Guide Pyramid

  17. Clear Liquid Diet • Temporary diet because it is an inadequate diet • Made up primarily of water and carbohydrates for energy • It may be used postoperatively • Or when the patient has a condition such as nausea and vomiting

  18. Full Liquid Diet • Does supply nourishment • May be used for longer periods of time than the clear liquid diet

  19. Soft Diet • Usually follows the full liquid diet • Although this diet nourishes the body, between-meal feedings are sometimes given to increase the calorie count.

  20. Special Diets • Planned to meet specific patient needs • Patients may need special diets because of religious preferences or health needs

  21. Religious Restrictions • Religious practice requires changes in diet for some patients.

  22. Therapeutic Diets • Standard diets can be changed to conform to special dietary requirements • For example • An order might be written for a low-sodium soft diet when a patient has ill-fitting dentures and heart disease

  23. The Diabetic Diet • Diet is an integral part of the therapy of the patient with diabetes mellitus • The diet is nutritionally adequate • Sometimes a proper diet is all that is needed to control the disease

  24. Sodium-Restricted Diet • Sodium-restricted diets may be ordered for patients with chronic renal failure and cardiovascular disease • These diets are some of the most difficult diets to follow

  25. Calorie-Restricted Diet • As long as activity remains constant • A person must take in approximately 500 calories a day less than usual to lose one pound

  26. Low-Fat/Low-Cholesterol Diet • Prescribed for patients who suffer from: • Vascular disease • Heart disease • Liver disease • Gallbladder disease • Those who have difficulty with fat metabolism

  27. Mechanically Altered Diets • Any diet may be mechanically altered • This means that the consistency and texture of foods are modified • Making foods easier to chew and swallow

  28. Mechanically Altered Diets • Usually chopped to the texture of hamburger • Making it easier to swallow • Soft items, such as bread, are not modified

  29. Mechanically Altered Diets • Usually served to patients with dental or chewing problems, and those with missing teeth

  30. Pureed Diet • Blenderized until it is the consistency of pudding or baby food • Given to patients who have dysphagia • At risk ofaspiration

  31. Pureed Diet • The pureed food should not be watery • If it is the proper consistency, a plastic spoon will stand upright without falling • Make the meal as visually appealing as possible • Avoid referring to the pureed food items as baby food

  32. Supplements and Nourishments • Many patients receive a nutritional supplementor between-meal nourishments • Supplements are ordered by the physician and have a definite therapeutic value

  33. Supplements and Nourishments • Nourishments are substantial food items given to patients to increase nutrient intake • Often planned and ordered by the facility dietitian • Sandwiches or pudding • Nutritious liquids, such as milkshakes

  34. Snacks • Planned and regularly given, or unplanned upon patient request • Given to patients to prevent or eliminate hunger between meals

  35. Calorie Counts and Food Intake Studies • The physician or dietitian may order special food intake studies for a patient with special nutritional needs

  36. Calorie Counts and Food Intake Studies • The patient’s food intake is carefully recorded for a period of time, usually three days • The food intake is analyzed for nutritional adequacy and number of calories consumed

  37. Calorie Counts and Food Intake Studies • The dietitian uses this information • To plan a diet to meet the patient’s special medical needs

  38. Fluid Balance • Balance between liquid intake and liquid output • We take in approximately 2 ½ quarts of fluid daily • Typical output equals about 2 ½ quarts daily

  39. Recording Intake and Output • An accurate recording of intake and output(I&O), or fluid taken in and given off by the body • Basic to the care of many patients • Some patients have an order to force (encourage) fluids • While others have a fluid restriction

  40. Recording Intake and Output • A fluid restriction requires a physician order • You will find information regarding whether to push or restrict fluids on the care plan

  41. Changing Water • It is important to provide fresh water for patients • Water is essential to life • In all cases, you should know whether a patient is allowed ice or tap water and if water is to be especially encouraged

  42. Sensory Problems • Some patients have sensory problems affecting their appetites, such as problems with food: • Temperature • Smell • Taste • Hearing and vision

  43. Sensory Problems • Some patients have sensory problems affecting their appetites, such as problems with food: • Touch • Texture

  44. Sensory Problems • Presentation and attractiveness of food are especially important for patients • Whose smell, taste, and texture sensations are impaired

  45. Mealtime Assistance for Patients Who Have Swallowing Problems • Patients who have difficulty swallowing • May require one-to-one assistance • Prompting • Or supervision at meals

  46. Foodborne Illness • Hot foods must be served hot • Cold foods must be served cold • If the food is off-temperature, pathogens may multiply, causing foodborne illness • Follow all temperature and infection control precautions when passing trays

  47. Documenting Meal Intake • Accurate documentation of each patient’s meal intake is very important • Keep diet clipboards and lists covered to protect the patients’ privacy

  48. Total Parenteral Nutrition • Total parenteral nutrition (TPN) • A technique in which high-density nutrients are introduced into a large vein • Such as the subclavian or the superior vena cava

  49. Enteral Feedings • Enteral feedings are administered by tube • Many different types of tubes may be used for these feedings • Nurse or physician inserts the feeding tube

  50. Enteral Feedings • Specially prepared solutions contain all the nutrients required by the body • Keep the patient’s head elevated when the feeding is infusing, and for an hour after meals

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