GROUP 8
HOSPITAL DIET
WHAT IS A HOSPITAL DIET?
• HOSPITAL DIET OR THERAPEUTIC DIET IS AN ESSENTIAL PART OF
MODERN THERAPY IN ALL MEDICAL DEPARTMENTS THEREFORE,
HOSPITAL DIET CAN BE DEFINED AS A SPECIALIZED MEAL PLAN THAT
IS OFTEN PRESCRIBED TO PATIENTS WHO ARE HOSPITALIZED.
• HOSPITAL DIET OR THERAPEUTIC DIET CAN ALSO BE DEFINED AS A
MEAL PLAN THAT CONTROLS THE INTAKE OF CERTAIN FOODS OR
NUTRIENTS GIVEN TO HELPLESS PATIENT THAT IS PRESCRIBED BY
EITHER A PHYSICIAN OR DIETICIAN.
PURPOSE OR IMPORTANCE OF HOSPITAL DIET
HOSPITAL DIET PROVIDE ESSENTIAL NUTRIENTS TO
PATIENTS WHILE ACCOMMODATING ANY DIETARY
RESTRICTIONS OR MEDICAL CONDITIONS THEY MAY HAVE.
TYPES OF HOSPITAL DIET
• SOFT DIET
• FULL LIQUID DIET
• CLEAR LIQUID DIET
• NORMAL DIET
SOFT DIET
SOFT DIET IS A DIET THAT CONSIST OF FOODS THAT ARE EASY
TO SWALLOW AND DIGEST. IT IS NORMALLY GIVEN TO
PATIENTS WHO HAVE DIFFICULTY IN CHEWING OR
SWALLOWING OR WHO HAVE GASTROINTESTINAL
PROBLEMS. SOFT FOODS ARE LOW IN FIBER AND FAT.
EXAMPLES INCLUDE MASHED POTATOES, SCRAMBLED EGGS,
COOKED FRUITS AND VEGETABLES.
FULL LIQUID DIET
IT CONSISTS OF FOODS AND DRINKS THAT ARE IN A LIQUID
FORM OR THAT TURN INTO LIQUID AT ROOM TEMPERATURE.
THIS TYPE OF DIET IS OFTEN PRESCRIBED BY DOCTORS OR
DIETITIANS FOR PATIENTS WHO HAVE DIFFICULTY CHEWING
OR SWALLOWING SOLID FOODS OR PATIENTS WITH
GASTROINTESTINAL ISSUES THAT REQUIRE A TEMPORARY
REDUCTION IN SOLID FOOD INTAKE. FOOD SOURCES
INCLUDE; BROTHS, CLEAR SOUPS, MILK, YOGHURT, FRUIT
JUICES, VEGETABLE JUICES, PROTEIN SHAKES.
CLEAR LIQUID DIET
CLEAR LIQUID DIET IS A DIET THAT IS OFTEN PRESCRIBED BY
DOCTORS FOR PATIENTS WHO ARE ABOUT TO UNDERGO A
MEDICAL PROCEDURE OR SURGERY OR FOR PATIENTS WHO
ARE RECOVERING FROM ILLNESS. IT PROVIDES
NOURISHMENT FOR PATIENTS. THE DIET CONSISTS OF FOOD
AND BEVERAGES THAT ARE CLEAR AND TRANSPARENT
HENCE THE NAME “CLEAR LIQUID DIET”. EXAMPLES
INCLUDE BROTH, CLEAR FRUIT JUICES, ICE POPS AND
GELATIN.
NORMAL DIET
A NORMAL DIET IS A MEAL PLAN THAT MEETS THE DAILY
NUTRITIONAL NEEDS OF A PERSON WITH NO DIETARY
RESTRICTIONS OR LIMITATIONS DUE TO HEALTH
CONDITIONS. THESE FOODS INCLUDE BALANCED MIX OF
CARBOHYDRATES, PROTEINS, FATS AS WELL AS VITAMINS
AND MINERALS.
OTHER TYPES OF HOSPITAL DIET
LOW PROTEIN DIET
A LOW PROTEIN DIET IS A TYPE OF DIET THAT RESTRICTS
THE INTAKE OF PROTEIN, OFTEN PRESCRIBED FOR PEOPLE
WITH CERTAIN MEDICAL CONDITIONS SUCH AS KIDNEY
DISEASE, LIVER DISEASE OR CERTAIN METABOLIC
DISORDERS. SOME FOOD SOURCES OF LOW PROTEIN DIET
MAY INCLUDE EGGS, MEAT, FISH, CHEESE.
FAT RESTRICTED DIET
FAT RESTRICTED DIET IS A TYPE OF DIET THAT LIMITS THE
AMOUNT OF FAT YOU CONSUME, PARTICULARLY SATURATED
AND TRANS-FAT. IT IS OFTEN RECOMMENDED FOR PEOPLE
WITH HIGH CHOLESTEROL, HEART DISEASES AND OTHER
HEALTH CONDITIONS.
LOW RESIDUE OR LOW FIBER DIET
IT IS A DIET THAT LIMITS THE AMOUNT OF FIBER AND OTHER
UNDIGESTED FOOD THAT PASSES THROUGH THE DIGESTIVE
SYSTEM. IT IS OFTEN RECOMMENDED FOR PATIENTS WITH
DIGESTIVE CONDITIONS OR AFTER SURGERY
LOW CHOLESTEROL DIET
IT IS A DIET THAT IS LOW IN FOODS THAT ARE HIGH IN
CHOLESTEROL SUCH AS ANIMAL PRODUCTS. IT IS
RECOMMENDED FOR PATIENTS WITH GALLBLADDER STONE,
HYPERLIPIDEMIA, OTHER CARDIOVASCULAR DISEASES. IT
INCLUDES FOODS LIKE FRUITS, VEGETABLES, WHOLE GRAIN
AND LEAN PROTEIN.
LOW SALT OR LOW SODIUM DIET
IT IS A DIET THAT LIMITS THE AMOUNT OF SALT AND
SODIUM YOU CONSUME. IT IS OFTEN RECOMMENDED
FOR PATIENTS WITH HIGH BLOOD PRESSURE AND
HEART CONDITIONS.
REQUIREMENTS FOR SERVING AND FEEDING OF HELPLESS
PATIENT
• TOP SHELF
TRAY
WATER
CUP AND STRAW
BOWL OR PLATE
CUTLERY SET
SAUCER
BOWL CONTAINING FRUIT
TOWEL AND NAPKIN OR A BIB
BOTTOM SHELF
BOWL CONTAINING WATER
SOAP
MOUTH JUG
JUG CONTAINING WATER
TOWEL OR NAPKIN
SCREEN
PROCEDURES FOR SERVING AND FEEDING OF HELPLESS PATIENT
BEFORE STARTING THE PROCEDURE, YOU WASH YOUR HANDS THOROUGHLY WITH SOAP
AND WARM WATER. DETERMINE PATIENT’S DIETARY REQUIREMENT AND RESTRICTIONS
SUCH AS FOOD ALLERGIES, TEXTURE MODIFICATIONS AND SPECIAL DIETS. GATHER ALL
NECESSARY EQUIPMENT’S. CHECK THE TEMPERATURE OF FOOD TO ENSURE IT IS NOT TOO
HOT OR COLD.
EXPLAIN PROCEDURE TO PATIENT.
CLEAR ALL BEDPANS, URINALS AND VOMIT BOWL ON THE WARD.
PROVIDE PRIVACY
BRING TROLLEY TO PATIENT BESIDE.
PUT PATIENT IN A COMFORTABLE POSITION IF PATIENT’S CONDITION WILL ALLOW IT. PUT
PATIENT IN A SITTING UP POSITION AND ARRANGE PILLOWS ON THE BACK REST TO
SUPPORT HIM. IF BED TABLE IS AVAILABLE, PLACE IT ACROSS THE BED AND USE IT AS A
DINING TABLE BEFORE THE PATIENT.
PLACE A BIB OR TOWEL AROUND PATIENT’S NECK TO PROTECT THEIR CLOTHING FROM
SPILLS AND STAINS.
GIVE PATIENT WATER TO RINSE THE MOUTH AND SPIT THE WATER INTO THE MOUTH
JUG.
SANITIZE YOUR HANDS AND SIT COMFORTABLY.
PRAY OVER FOOD IF PATIENT FEELS COMFORTABLE DOING SO.
START SPOON FEEDING OR IN CASE USING BARE HANDS START FEEDING.
ALLOW HIM ENOUGH TIME TO CHEW AND SWALLOW.
CONGRATULATE PATIENT EFFORT MADE IN FEEDING.
SERVE PATIENT SIPS OF WATER IN BETWEEN FEEDING OR AFTER FEEDING TO RINSE
MOUTH USING A SPOON OR A FLEXIBLE STRAW.
FEED TILL PATIENT IS SATISFIED.
CLEAN OR WIPE PATIENT MOUTH OR CHIN AFTER MEAL WHEN NECESSARY.
REMOVE NAPKIN OR BIB FROM PATIENT NECK AND CONGRATULATE PATIENT.
ALLOW PATIENT TO SIT UP FOR SOMETIME AND IF PATIENT PREFERS SUPINE
POSITION SUPPORT HIM WITH PILLOW.
