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    Neutropenic Diet

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    John Bryan Jamison
    This document provides information on a neutropenic diet for immunocompromised patients. It defines neutropenia as an abnormally low neutrophil count and outlines general guidelines for food sanitation when preparing a neutropenic diet. This includes restricting fresh fruits and vegetables, properly cooking and storing foods, and avoiding cross-contamination. The neutropenic diet aims to minimize microbial exposure while providing adequate nutrients. It then provides a sample menu and computations for a 30-year old male patient with a low neutrophil count.

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    Neutropenic Diet

    Uploaded by

    John Bryan Jamison
    227 views6 pages
    This document provides information on a neutropenic diet for immunocompromised patients. It defines neutropenia as an abnormally low neutrophil count and outlines general guidelines for food sanitation when preparing a neutropenic diet. This includes restricting fresh fruits and vegetables, properly cooking and storing foods, and avoiding cross-contamination. The neutropenic diet aims to minimize microbial exposure while providing adequate nutrients. It then provides a sample menu and computations for a 30-year old male patient with a low neutrophil count.

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    This document provides information on a neutropenic diet for immunocompromised patients. It defines neutropenia as an abnormally low neutrophil count and outlines general guidelines for food sanitation when preparing a neutropenic diet. This includes restricting fresh fruits and vegetables, properly cooking and storing foods, and avoiding cross-contamination. The neutropenic diet aims to minimize microbial exposure while providing adequate nutrients. It then provides a sample menu and computations for a 30-year old male patient with a low neutrophil count.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    227 views6 pages

    Neutropenic Diet

    Uploaded by

    John Bryan Jamison
    This document provides information on a neutropenic diet for immunocompromised patients. It defines neutropenia as an abnormally low neutrophil count and outlines general guidelines for food sanitation when preparing a neutropenic diet. This includes restricting fresh fruits and vegetables, properly cooking and storing foods, and avoiding cross-contamination. The neutropenic diet aims to minimize microbial exposure while providing adequate nutrients. It then provides a sample menu and computations for a 30-year old male patient with a low neutrophil count.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    John Bryan O.

    Jamison
    2, 2016
    UPLB ERU

    May

    NEUTROPENIC DIET
    I.

    Introduction
    Immunocompromised patients need different treatments for them
    to live. One of the dietary interventions is to keep the food extra safe
    since they are very susceptible to various pathogens. Neutrophils
    constitutes 60-65% of the total white blood cells and its function is for
    maintaining normal host defenses against invading bacteria, fungi, cell
    debris and variety of foreign substances. Neutropenia, on the other hand,
    is the condition where the number of neutrophils is abnormally low
    (<1500/uL). It is shown in Table 1 the different grades of neutropenia
    (Porth, 2011).
    Table 1. Different grades of neutropenia.
    Grade
    Neutrophil Count
    Mild
    >1500 /uL
    Moderate
    500-1000/uL
    Severe
    <500/uL

    II.

    General Information
    Neutropenic diet is used as a nutrition intervention to address this
    condition. According to NDAP (2010), this is also called low-bacteria and
    low-microbial diet. The preparation and service is employed under strict
    sanitary conditions for minimizing the count of microbes and pathogens.
    The guidelines for food sanitation is strictly followed. The general
    guidelines are listed below in table 2. The suggested food plan on the
    other hand is that it should provide adequate nutrients for the patient. The
    indications for use of neutropenic diet is that the neutrophils should be
    less than 500/uL. Other indications include, organ transplantation,
    chemotherapy treatment and HIV/AIDS patients that may cause the
    patient to be immunocompromised.
    Table 2. General Guidelines for Food Sanitation
    1 Restriction of fresh fruits and vegetables
    .
    2 Cooking food adequately
    .
    3 Covering all food items properly
    .
    4 Serving immediately after preparation
    .
    5 Keeping hot foods hot, and cold foods cold

    .
    6
    .
    7
    .
    8
    .
    9
    .

    Observing recommended temperatures for food safety


    and storage
    Avoiding cross-contamination
    Thawing fish, meat and poultry in the refrigerator
    Cooking thoroughly are observed

    Taken from NDAP Manual


    This diet is the same as the regular diet but fresh fruits and
    vegetables are restricted. Dried fruits and raw nuts, yoghurt, and other
    raw or rare cooked foods are avoided. Thus, this diet focuses more on
    the cooking process rather than the types of foods to avoid (NDAP,
    2010).
    III.

    Computations
    (Note: All values and data are assigned by the student)
    Patient Profile:
    An Immunocompromised 30 year old male with low neutrophil
    count (<500/uL) was admitted to the hospital. His height is 58 and
    currently weighs 68 kg. His physical activity is sedentary.
    DBW (using Tannhausers method):
    58 ~ 68 inches ~ 172.72
    172.72 100 = 72.72
    72.72 7.272 = 65.448 kg ~ 65 kg
    TER (Using Krauses method):
    DBW x PA = TER
    65 x 30 (sedentary) = 1950 Kcal

    Distribution of TER into CPF (using the average (60-15-25)


    percentage distribution):
    Carbohydrates = 1950 x 0.60 = 1170 kcal /4 = 292.5 g ~ 295 g
    C
    Proteins = 1950 x 0.15 = 292.5 kcal/4 =73.125 g ~ 75 g P
    Fats = 1950 x .25 = 487.5 kcal/ 9 = 54.16 ~ 55 g F
    Drx 1950 Kcal 295 g C 75 g P 55 g F
    Distribution to Exchanges
    Food Group
    Vegetables
    Fruit

    Ex
    3
    3

    CHO
    (g)
    9
    30

    PRO
    (g)
    3

    FAT
    (g)

    KCAL
    48
    120

    Milk (Whole)
    Milk (Low Fat)
    Milk (Very Low Fat)
    Sugar
    Rice
    Meat (Lean Meat)
    Meat (Medium Fat)
    Meat (High Fat)
    Fat

    1
    0
    0
    7
    9
    5
    1
    0
    6

    12
    0
    0
    35
    207

    293

    TOTAL

    8
    0
    0
    18
    40
    8
    0

    77

    10
    0

    5
    6
    0
    30

    170
    0
    0
    140
    900
    205
    86
    0
    270

    51

    193
    9

    Distribution of exhanges into meals


    Food group
    Vegetables
    Fruit
    Milk (Whole)
    Milk (Low Fat)
    Milk (Very Low
    Fat)
    Sugar
    Rice
    Meat (Lean
    Meat)
    Meat (Medium
    Fat)
    Meat (High Fat)
    Fat
    IV.
    % Of the meal
    Three Day Menu Sample

    Breakfast

    A.M
    Snack

    1
    1

    Lunch

    P.M
    Snack

    1
    1

    Dinner

    1
    1

    1
    3

    3
    3

    2
    27%

    2
    27%

    1
    2
    31%

    A. Macronutrients Computations (FEL)

    12%

    3%

    B. Micronutrients Computations (FEL)

    V.

    REFERENCES

    Porth, C.M (2010) Essentials of Pathophysiology: Concepts of Altered Health States.


    3rd ed. USA: Lippincrott Williams & Wilkins
    Nutritionist-Dietitians Association of the Philippines (2010) Diet Manual 5 th ed. Phil:
    NDAP

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