College of Nursing

NCM 105A
NUTRITION AND DIET THERAPHY LABORATORY

Laboratory exercise no. 17

Standard Hospital diets

Name: Beltran, Yna Patricia Date Due: November 20, 2021

Benbenen, Nichole Date submitted: November 20,
Boguilis, Nikki Joi score:
Carlos, Nathalia year and section: BSN 2B- D - 2
Salasibar, Trixie Ann professor: Mrs. Mitzi Sy
Ubina, Sheila Joy
 Certain diseases require modifications of the nutritional components of a regular diet. Each diet a purpose and a
rationale. Modifications may be done qualitatively, such as in terms of consistency, moisture, or
nutrients, or quantitatively, such as in the size and the number of feedings, or control of specific nutrients.

I. Objectives

Whatever modification is done to a patient's diet, acceptance of food is largely influenced by the
nursing personnel. It is important for patients to be educated on the diet given to them.

At the end of the 3-hour laboratory session, you should be able to:

1. differentiate the kinds of standard hospital diets; and

2. plan and prepare different sets of standard hospital diets.

II. Procedures

A. Groups 1 and 2. Soft Diet

1. Plan a normal diet for lunch and modify this to soft diet and mechanical soft diet.

Table 18.1: Soft diet modification

Sample Menu for lunch Modification

Normal diet Soft diet Mechanical diet

Soup: vegetable soup Creamy chicken soup Pure soup

Meat: chicken leg Chopped chicken leg Ground chicken meat
Rice: plain white rice Rice gruel or “lugaw” Cooked rice
Vegetable: sauteed mung beans Soft-cooked carrots (chopped) Mashed potato
Fruit or dessert: mango Smooth ice-cream Blenderized fruit juice

Table 18.2: Characteristics of soft diet and mechanical diet

DIET INDICATIONS CHARACTERISTIC FOOD SELECTION

S
SOFT DIET  Serves as a transition from liquids to a  Soft  Pureed fruit
regular diet for individuals who are  Easy to chew  Canned vegetables
recovering from surgery or a long illness. and swallow.  Egg noodles
 Can help to ease difficulty in chewing  May be  White rice
and/or swallowing due to dental problems chopped,  White bread
or extreme weakness, and it is sometimes ground,  Bananas
recommended to relieve mild intestinal or mashed,  Cottage cheese
stomach discomfort. pureed, and  Tea
 Can be especially helpful to patients who moist.  Mangoes
are undergoing treatments like  Easy to digest  Avocados
chemotherapy, or radiation to the head,
 Mashed potato
neck or abdominal areas, which may cause
digestive problems or make the mouth and
throat very sore.
MECHANICAL  Mechanical soft diet is a close cousin of  Chopped,  All dairy products
DIET the soft diet. It gets its name from the fact  Ground except non-shredded
that household tools and machines, like a  Pureed foods hard cheeses
blender, meat grinder, or knife, are used to  Foods that  Ground meats
make foods easier to chew and swallow. break apart  Flaky fish
 Does not restrict fat, fiber, spices, or without a  Eggs
seasonings. Only the texture and knife  Tofu
consistency of foods are changed.  Nut butters
Appropriate for patients who are  Mashed vegetables –
recovering from no seeds or skins
 Head, neck, or mouth surgery,  Soups with finely
 who have dysphagia (difficulty chopped vegetables
swallowing),  Anything pureed
 narrowing of the esophagus (food tube), or  Oatmeal
who are too ill or weak to chew.  Gravies and sauces
 The diet also benefits those who have  Soft bread
poorly fitting dentures, no teeth, or other
dental problems.

B. Group 3 and 4

1. Plan a normal diet for lunch and modify this to general liquid diet and clear liquid diet

Table 18.1: soft diet modification

Sample Menu for lunch Modification

Normal diet General liquid diet Clear liquid diet

Soup: Turkey soup Clear chicken broth Chicken broth

Meat: beef soup Strained meat None
Rice: creamy chicken rice Oatmeal Cream of rice
Vegetable: Radish soup with tofu Potatoes pureed in soup Tomato Juice
Fruit or dessert: Pineapple Juice Orange Juice Apple Juice

Table 18.2: Characteristics of general liquid diet and clear liquid diet

Diet Indications Characteristics Food Selections

 Doctors usually recommend • Composed of • Water
general liquid diets as a short- foods that are • Milk, soy milk,
term strategy when a person has liquid at room eggnog
a medical issue that makes temperature • Fruit juices
eating solids dangerous. • It is free from without pulp
• when recovering from cellulose & • Strained veggie
pancreatitis irritating juice
• following weight loss condiments or • Sodas, tea, or
surgery, as a spices coffee
transitional step • Plain ice
between clear liquids cream, frozen
and soft foods yogurt, sherbet,
• following dental or oral or popsicles
surgery, either to • Yogurt without
reduce pain or because fruit pieces
a person is unable to • Gelatin
General Liquid Diet chew • Liquid
• after gastrointestinal supplement
surgery or to ease the drinks or
symptoms of a instant
digestive disease breakfast
• following the loss of powders
multiple teeth • Soup broths
• after breaking bones in that do not
the mouth or jaw have any solids
• when a doctor or dentist • Sugar, honey,
wires the jaw shut and syrups
• Butter,
margarine, oil,
cream, or sour
cream
• Custard,
pudding
 A clear liquid diet is often used • Clear liquid diet • Coffee and tea
before tests, procedures or only allows without milk or
surgeries that require no food in fluids that are nondairy
your stomach or intestines, such completely free creamer (sugar
as before colonoscopy. of particles or honey is
Indications for a clear liquid diet • Thick, opaque OK).
also include: fluids are not • Clear, nonfat
• prior to procedures to allowed broths.
minimize gastric • Strained, pulp-
stimulation and free fruit and
contents vegetable
Clear Liquid Diet • post-operatively to juices.
minimize gastric • Sodas and
stimulation and nausea sports drinks.
• diverticulitis to • Clear
decrease stool in the nutritional
colon drinks.
• nausea, vomiting, • Pulp-free
diarrhea popsicles.
• Jello

C. Group 5 and 6. Blenderized feeding

1. Based on the total food allowances for a normal diet, plan and prepare a 1,500 kcal blended formula,
following the calculations for a normal diet

Table 18.5: Meal plan for a blended formula

Food Exhange  No. of CHO PRO FAT Energy B L Sn D

 exchange (g) (g) (g) (kcal)

I. Veg A 2 6 2 - 32 1 1

   Veg B 2 6 2 - 32 1 1

II. Fruits 5 50 - - 200 2 1 1 1

III. Milk 1 12 8 10 170 1

IV. Rice A 2 46 - - 184 1 1

     Rice B 2 46 4 - 200 1 1
      Rice C 2 46 8 - 216 1 1

   
V. Meat LF 2 - 16 2 82 1 1

             MF 2 - 16 12 172 2

             HF - - - -
VI. Fat 4 - - 20 180 1 1 1 1

VII. Sugars 3 15 - - 60 1 2

      Total 27 252 56 44 1528

Total kcal: 1528 calories

Carbohydrates: 252 g

Protein: 56 g

Fats: 44 g

Amount of formula before dilution: 250 mL

Amount of water added to get the right consistency: 420 mL

2. Divide into 2 the amount of each food item computed. This constitutes the morning and the
afternoon preparation. Prepare the blended formula for morning preparation only. During presentation, discuss
the characteristics of tube feeding diet.

Table 18.6: Characteristics of tube feeding diet

diet indications characteristics Food selections

HOUSE  prolonged anorexia a standard or so Most conventional EN
FORMULA  severe protein-energy called “house” tube- formulas contain corn
undernutrition feeding formula syrup, maltodextrins,
 coma or depressed sensorium usually provides 1 sugar, soy, corn oils and
 liver failure calories per milliliter casein and soy proteins.
 inability to take oral feeding ( ML) and a nutrient While they provide all the
due to head of neck trauma composition quite known essential vitamins,
 critical illness ( e.g. burns) similar to what minerals and protein, they
causing metabolic stress. recommended for do not provide the wide
 healthy individuals. variety of phytonutrients
there are also and fibers present in
formulas that provide natural foods
anywhere from 1.2 to
2.0 calories per ml.
caloric density is an
important
consideration for
patients with volume
restrictions.
COMMERCIA  carbohydrates modules are Modular diets Carbohydrates:
L FORMULA useful to increase caloric contain Corn syrup solids
density and palatability. macronutrients Maltodextrin
either as single Hydrolysed cornstarch
Maltodextrin powder
Glucose
(glucose palatability) agents or in
Fructose
provides 4 kcal g1 is combination. same Sucrose
palatable and well accepted patients may Sugar alcohols
by patients. Because it’s benefit from tailor
not as sweet as other CHO, made formulations, Proteins:
larger amounts can be which are prepared Casein
added. by mixing or adding Whey protein concentrate
 Protein modules are used to Milk protein concentrate
separate Soy protein isolate
increase nitrogen intake. nutritional
commonly, used sources Lactalbumin
substrates to meet Sodium, calcium,
include, casein or calcium
special needs. potassium, and
caseinate, lactalbumin, egg magnesium, caseinates
albumin, whey, soy Using modular
protein. Caseinate has the formulas one can
Fats:
disadvantage of difficult change not only
Soybean oil
mixing protein modules amount of each Corn oil
may be unpalatable to substrate, but also Canola oil
patients the type of Palm kernel oil
 various for emulsions or nutrients (peptides
oils. MCT included, are vs. amino acid)
used to increase energy and
essential fatty acid content
in a diet.