Diets Served to Patients PDF

Diets served to patients DIANA AKOAH MANSAH OWUSU KAAF UNIVERSITY COLLEGE Types of diets Full diet/ Normal diet / Regular diet Convalescent diet Light diet Fluid diet Special diets  FULL DIET /NORMAL DIET /REGULAR DIET The regular diet can also be referred to a...

Diets served to patients DIANA AKOAH MANSAH OWUSU KAAF UNIVERSITY COLLEGE Types of diets Full diet/ Normal diet / Regular diet Convalescent diet Light diet Fluid diet Special diets  FULL DIET /NORMAL DIET /REGULAR DIET The regular diet can also be referred to as a full or normal diet. This consists of all types of food in their correct proportions. Its purpose is to provide a well-balanced diet and ensure that individuals who do not require dietary modifications receive adequate nutrition. Mostly these kinds of diets are recommended for patient who do not have special needs but to eat the normal regular diet, whose quantity and content are designed to meet needs or the required food nutrient needed by all individuals to grow and survive with. CONVALESCENT DIET A Convalescent patient is a type of patient who is recovering from a particular condition. For example some one recovering from malaria, anemia, etc. Therefore, these patients do not need any gaseous diet. Convalescent diet is made up of all types of foods but usually fried foods, foods like cabbage and beans which tends to produce flatus are not recommended. Also, highly seasoned foods are omitted. This is because in some food, it becomes very difficult to digest in the alimentary canal and some too irritates the mucosal lining of the stomach. LIGHT DIET This consists of easily digestible foods. It is most prepared for those unable to eat the full diet and post operative patients. These foods are non-irritating, examples are fresh fish, milk puddings, custards, ice creams, mashed yam, boiled rice with unspiced stew, light soup with no spices, Steamed vegetables which is sieved and thin bread and butter etc. FLUID DIET This kind of diet is mostly recommended for patients who are unable to eat solid foods. It is sometimes known as a nourishing diet. Its planning is the sole responsibility of the nurse or the nursing staff who prepares the necessary fluid in the ward kitchen or the hospital  TYPES OR CATEGORIES OR FORMS OF FLUID DIETS NOURISHING FLUID DIET They are fluid diets which basis is milk. STIMULATING FILUID DIET They are mostly liquid like strained soup, tea, coffees given in addition to other fluids but should be noted that they are not meant to be a replacement of other fluids. REFRESHING FLUID DIET These are water, fruit juices which tend to allay thirst and satisfy thirst as well. It keeps patients mouth fresh and clean and replaces fluid loss in the body and also sometimes helps to get rid of toxic waste or substances from the body.  SPECIAL DIETS These are ordered for patients whose conditions necessitate some additions or restrictions of the normal diet. TYPES OF SPECIAL DIETS They include: LOW CALORIE DIET This provides a limited amount of calories in the diet so that the patient will lose weight. It is mostly recommended for overweight and obese people. The normal calorie intake per day is between 2000-4000. This may have to be reduced for overweight and obese patients. HIGH PROTEIN DIET The average daily intake of protein is 0.8 grams of protein per kilogram of body weight, the average sedentary man should eat about 56 grams of protein per day, and the average woman should eat about 46 grams. This may be increased for patients: a). who need extra nourishment after prolonged illness and before and alter surgery as well as malnourished children b). It must be remembered that a diet rich in all the food nutrients especially proteins are essential to prevent pressure sore formation. c). Extra protein is also given to patients suffering from certain types of kidney disease like nephritic syndrome d). Diabetic patient also need high protein diet to supplement the loss of protein through (gluconeogenesis) e). Anaemic patients and protein energy malnutrition condition example Marasmus, Kwashiokor  LOW PROTEIN DIET The end product or protein metabolism is urea which is excreted in the urine. If this mechanism is disturbed and urea is retained in the body, the amount of protein taken in the diet must be restricted. The normal blood urea is between 20-40 mg%. LOW SALT (SODIUM ) DIET It is a diet in which sodium (salt) is restricted in the diet. Salt is an important factor in the regulation of the amount of fluid in the tissues and in conditions which result in oedema, example in conditions such as nephritis and in severe hypertension, salt intake is restricted in cardiac and kidney conditions. Normally excess intake of salt is lost from one's body through the urine and sweat, but in circulatory and renal failure salt is retained in the body causing oedema. LOW FAT DIET A low fat diet may be necessary for a patient with an obvious intolerance of fat which is commonly a feature of liver or a gall bladder disease. Certain types of fat may be restricted or forbidden. LOW RESIDUE DIET It is a diet in which roughages are omitted. The composition of faeces includes cellulose or roughage which by its bulk stimulates peristalsis and so helps in the movement of bowel contents. Examples of roughage are gotten in vegetables, fruits, bread etc) It is ordered for patients with diarrhea, inflamed bowel and before and after operation to reduce stimulation. HIGH RESIDUE DIET Foods containing indigestible fibre (roughages are necessary to stimulate peristalsis in the colon by adding bulk to the faeces). It's realized that chronic constipation may be caused by eating refined foods. It is ordered for patients with chronic constipation and diverticulitis. Examples of foods high in roughages are fruits and vegetables, tubers. DIABETIC DIET A patient suffering from diabetes mellitus has a deficiency in insulin resulting in defective carbohydrates and fat metabolism. For this reason, it is necessary to modify the diet so that the amount of fat and carbohydrate are in correct proportion to meet the individual's ability to produce insulin. Preparation of patients for meals Discuss the meal with the patient ahead of time. Allow patient to go to the washroom at least 30 minutes before serving meals Care for the mouth of the patient Make sure the ward is well ventilated if possible, all unpleasant tasting medications should be given about 30 minutes ahead. it is necessary to discuss any changes in diet requested by the patient, with the nurse in charge of the unit before granting it.  Preparation of the ward before feeding Remove all nauseating and unpleasant odours from the ward Cover unpleasant things like wound, blood, drainage tube etc. Make sure the ward is well ventilated. Points to consider when feeding patients with special needs Paralysed patients (hemiplegics) the patient should be put in a comfortable position Sit at the affected side of the patient The patient’s food should be mashed and soft The food placed in small bits into the unaffected side of the mouth Make sure the food is swallowed before continuing Use and angled drinking straw to give the patient water.  Dyspnoeic patients Such patients have breathlessness or they are breathless and must not be given crumbling foods and spices like pepper etc. They need soft diet which does not require much chewing and is easily digestible because they are already short of oxygen which is needed for the physical and chemical processes of digestion They may need to be fed Exclude course vegetables in their diets because they may cause intestinal flatulence which can interfere with diaphragmatic movement Smaller meals at frequent intervals may keep the patients comfortable Encourage the patient to open the mouth slightly whilst eating to reduce breathlessness Talking should be minimized whilst the patient eats. Dysphagic patient Those who have difficulty in swallowing To help those with sores in the mouth and throat swallow, let them hold aspirin mucilage against the soreness and then swallowing it after some few minutes, Omission of condiment, spices and bitter foods and drugs is also helpful Give semi - solid foods since they are easily swallowed than fluids Those with hemi-paresis of the face ( bells palsy) are advised to let the fluid and food go along the unaffected side to initiate the swallowing reflex. Odentulous patients Patients without natural teeth and those with denture in place of teeth are served with soft diet with less salt, pepper, spices. This is because the healer/gum becomes more sensitive than the rest of the mouth.  Blind patients Most of the blind patient may have temporary blindness as a result of surgery. Most of such patients can learn to feed themselves. The nurse must encourage them to be independent. Also, patients who were already bind have gone through a learning process therefore, they need assistance during feeding unless contraindication like weakness or even fracture affecting the arms. For temporary blindness, the nurse must feed them and whilst feeding she should a). Describe the type of food you are going to serve and feed him/her with (this apply to both newly or temporal and permanent blindness). b). Teach him/her (temporal blindness) how to locate the food on the tray as they were on the face of a clock example "the meat is at 6:00pm" c). Warn him/her of any hot or cold foods d). If the patient wants to feed himself the nurse must assist by placing the food on the spoon or fork for him. Thank you