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The full liquid diet is designed to provide nourishment in liquid form. It is used as a transition between the clear liquid diet and solid foods. The diet is generally inadequate in several nutrients needed to meet the 1989 RECOMMENDED Dietary Allowanced.
The full liquid diet is designed to provide nourishment in liquid form. It is used as a transition between the clear liquid diet and solid foods. The diet is generally inadequate in several nutrients needed to meet the 1989 RECOMMENDED Dietary Allowanced.
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The full liquid diet is designed to provide nourishment in liquid form. It is used as a transition between the clear liquid diet and solid foods. The diet is generally inadequate in several nutrients needed to meet the 1989 RECOMMENDED Dietary Allowanced.
Copyright:
Attribution Non-Commercial (BY-NC)
Formatos disponibles
Descargue como PDF, TXT o lea en línea desde Scribd
• PURPOSE: The full liquid diet is designed to provide nourishment
in liquid form.
• USE: The diet is used as a transition between the clear liquid
diet and solid foods.
• MODIFICATIONS: The diet consists of foods which are liquid at body
Temperature and very soft desserts made from milk and egg. Add ional modifications may be necessary. Individuals with lactose intolerance need special consideration since milk based foods provide a large percentage of this diet.
• ADEQUACY: The full liquid diet is generally inadequate in several
nutrients needed to meet the 1989 Recommended Dietary Allowanced (see Appendix 5). The diet with milk (see Table D-4 for sample menu) is inadequate in kilocalories, niacin, pantothenic acid, B6, folic acid, vitamin E., copper, iron, selenium and zinc. The diet without milk (see Table D-5 for sample menu) is inadequate in kilocalories, complete protein, vitamin A, thiamin, riboflavin, B6, calcium, phosphorus, B12, folic acid, pantothenic acid, vitamin E, iron, copper, selenium, zinc, and magnesium. Nutritional adequacy can be achieved through the use of liquid nutritional supplements.
TABLE D-3: FOOD SELECTION GUIDELINES FOR FULL LIQUID DIETS
FOOD CATEGORY: RECOMMENDED: NOT RECOMMENDED: Beverages Clear liquids, carbonated and non- All others. carbonated fruid beverages, coffee, coffee substitute, fruit juices, milk and all milk drinks, nectars, tea vegetable juices, infant formulas, liquid nutritional supplements, electrolyte replacement beverages. Cereal and Cereal Products Cream of What, strained oatmeal Whole grain cereals and all others (thin enough to pour), cream of rice, unless strained. thinned grits. TABLE D-3: FOOD SELECTION GUIDELINES FOR FULL LIQUID DIETS, Continued FOOD CATEGORY: RECOMMENDED: NOT RECOMMENDED: Desserts Custard, gelatin desserts, plain ice Gelatin, ice cream, yogurt Cream, plain puddings, plain sherbet, And sherbet made with nuts and Fruit ice, yogurt (plain or flavored Fruit; all other desserts. Without seeds, nuts or whole fruit pieces).
Eggs Pasteurized as in eggnog mixes; soft-cooked All others.
Custards; frozen pasteurized egg. Fresh raw Egg should not be served because of Possible danger of salmonella bacteria.
Meats Pureed meats thinned with broth or mi lk. All others.
Fruits Any fruit juice, nectar or strained fruit. All others.
Soups Clear broth, strained or pureed cream soups. All others.
Vegetables Pureed vegetables thinned with broth or All others.
Milk.
Miscellaneous Chocolate, salt, sugar; hard candy; All others.
Seasonings as tolerated.
TABLE D-4: SAMPLE MENU WITH MILK
BREAKFAST LUNCH DINNER ½ c orange juice ½ c grape juice ½ c tomato juice ½ c thin grits 1 c strained cream of chicken soup 1 c strained cream of vegetable ½ c lime gelatin ½ c lemon pudding soup 1 c coffee or tea 1 c whole milk ½ c vanilla ice cream 1 T sugar 1 c coffee or tea 1 c whole milk 1 T sugar 1 c coffee or tea 1 T sugar
Protein*: 42 g Potassium: 2627 mg Fat: 49 g Fiber: 5g Carbohydrates: 204 g
*Essentially incomplete protein
TABLE D-5: SAMPLE MENU WITHOUT MILK BREAKFAST LUNCH DINNER ½ c orange juice ½ c grape juice ½ c tomato juice ½ c thin grits ½ c pureed chicken with broth 1 c strained pureed vegetable soup ½ c lime gelatin ½ c orange gelatin ½ c cheery gelatin 1 c coffee or tea 1 c coffee or tea 1 c coffee or tea 1 T sugar 1 T sugar 1 T sugar 12 oz gingerale