CLIENTS PROFILE Name: Jibriel Lee Sex: Male Age: 22 yrs.

old Medical Impression: Post-operative colectomy Type of diet: Full liquid diet

Objectives/Aims of the Diet To provide oral nourishment to the patient who cannot tolerate solid foods, prevent dehydration and alteration in nutrition. It is often used after surgery or fasting, which require least effort for digestion and absorption.

Prevent dehydration Provide some important electrolytes Gives some energy when a full diet is not possible or recommended or increase calorie intake To clear the gastrointestinal tract

Purpose of a Full Liquid Diet This diet is usually prescribed together with nutrient supplements. Preparation for certain medical tests. -- It is often used before a test, surgery or procedure is done that requires no food in the GI tract. Management of some digestive troubles. -- If the individual has certain digestive problems such as nausea and vomiting this diet may also be recommended. Before and after surgery. -- After certain types of surgery a liquid diet is prescribed by the physician until the client is ready to eat solid foods as tolerated. Before surgeries this diet is ordered to clear the gastrointestinal tract from food residue. Characteristics of the Diet Intermediate between clear liquid and soft diet. Consist of liquid or strained semi-liquid foods and foods that liquefy at room and body temperature, free from cellulose and irritating spices and condiments. When carefully planned, the diet maybe made adequate in energy value and protein and can be used for several days. A termination diet from clear liquid to soft and regular diet and nutritionally adequate diet by proper planning.

This diet includes fluids and semisolid foods that are liquid at body temperature. This diet is used as intermediate step in post-operative dietary regimens or other situation in which the gastrointestinal function is moderately reduced. Aims to provide oral feedings that will promote return to a normal intake of food. Needs a multivitamin/mineral supplement if prescribed to be used for more than 2-3 weeks. If used over several weeks, low-fat dairy products should be included for patients with high blood cholesterol levels. Modifications in carbohydrate level may also be necessary for people with diabetes mellitus or hypoglycemia. Indications for use: Post-operative cases with normal gastrointestinal function, fevers and infection, difficulty in swallowing as fractured jaw and after oral surgery, patients too ill to eat solid foods or semi- solid foods, face lifting and lesions in the mouth and G.I tract disturbances. For postoperative patients following the Clear Liquid Diet, for the acutely ill patient; and for the patient who cannot chew or swallow pureed foods. It may be prescribed to supplement a tube feeding. Feeding administration/Intervals of feeding: The diet given is 6 or more feeding and can be used for several days. Given every 2 to 3 hours feeding interval but not more than 300 ml per feeding. It is usually helpful to eat meals at regular intervals, 3 or more times per day. Smaller meals produce less gas.

Foods Allowed: Those foods those are included in the clear liquid diet plus strained cream soups, pureed strained meat and fish, vegetables pureed and juices, strained lugao and oatmeal, strained fruit juices, plain ice cream, plain gelatin, custard or cornstarch pudding, milk drinks, cocoa, cream, melted butter or margarine. whole milk Butter Cream half & half non-dairy creamer sour cream soy milk ice cream Sherbet cream of wheat eggnog (pasteurized) vegetable juices (strained) fruit juices (without pulp) farina (hot wheat cereal)

custard/frozen custard full fat yogurt (without seeds or whole fruit pieces)

cream of rice

Other food options for a full liquid diet cooked baby cereal Broth creamed soup chocolate syrup maple syrup fruit syrups cheese (melted into soup) peanut butter (smooth, must be thinned, blended) eggs (soft-cooked, blended into milkshakes or soup) potato (pureed and thinned, blended into soups) malt powder Bouillon honey (pasteurized) non-fat dry milk evaporated milk condensed milk

Small frequent meals help to increase the amount of calories and other nutrients in a full liquid diet. You may need to eat 6-8 times in a day. Foods Avoided: All solid foods bread and other cereals cheese all raw and cooked vegetables all frozen/fresh can foods/ fruits DIETARY COMPUTATIONS: Actual Weight: 64kg Actual Height: 58 Physical Activity: light Body Frame: medium

1. Desirable Body Weight (DBW) =112lbs + 8 (4) =112lbs + 30 =144/2.2 DBW = 65.45kg

2. Body Mass Index (BMI) BMI= = 64kg/ (1.7272m)2 = 64kg/ 2.98m2 BMI= 21.47 NORMAL 3. Total Energy Requirement (TER) 65.45kg X 35kg/kcals = 2290.75kcals 4. Dx( Diet Prescription) C=65% P= 15% C=2290.75kcals x .65 = 1488.9875 / 4 C = 372 P= 2290.75kcals x .15 =343.6125 / 4 P= 86 F= 2290.75kcals x .20 =458.15 / 9 F=51 TER: 2290.75 kcals Carbohydrates= 372g Protein= 86g Fat= 51g Interpret Dietary prescription using FEL Table below Food Groups Veg. A Veg. B Fruit Milk No. of Exchanges 4 3 6 4 Household Carbohydrates measurement in gram 2 cups 6 cooked 1 cups 12 cooked Varies 60 Varies 48 Protein in gram 2 4 32 Fat in gram 40 Energy kcals 32 64 240 680

F=20%

RM/LF/SM Rice Meat LF/MF/HF Sugar Fat Total

10 4 4 1

Varies Varies 4 1

230 20 376

20 32 90

4 5 49

1000 164 80 45 2305

Write the Daily Food Plan

Food Groups Veg. A Veg. B Fruit Milk RM/LF/SM Rice Meat LF/MF/HF Sugar Fat Total No. of Exchanges 4 3 6 4 10 4 4 1 Household measurement 2 cups cooked 1 cups cooked Varies Varies Varies Varies 4 1 Carbohydrates in gram 6 12 60 48 230 20 Protein in gram 2 4 32 20 32 Fat in gram 40 4 5 Energy kcals 32 64 240 680 1000 164 80 45 Breakfast 2 1 2 4 1 2 1 Am snack 1 1 Lunch 1 1 2 3 2 PM snack 1 2 Supper 1 1 2 2 2 1 -

Sample Meal Plan

Breakfast 1 cup orange juice 1 cup Farina 1 cup milk 1 cup coffee 1 ounce cream Honey

Mid-Morning Snack I Supplement Shake 1 can Boost Plus 1 cup frozen custard 4 tablespoon chocolate syrup 1 packet Carnation Instant Breakfast Mix in blender until smooth. Pour over ice.

Mid-Morning Snack II 1 cup milk 1 cup ice cream (softened) 2 tablespoon peanut butter Mix in blender until Smooth. Pour over ice.

Lunch 6 ounces strained cream soup 1 cup V-8

Mid-Afternoon Snack I Mid-Afternoon Snack II cup Ensure 1 cup milk 1 cup ice cream (softened) 1 cup frozen custard 2 tablespoons malt powder banana, mashed

 cup Jello 1/3 cup whipped cream 1 cup eggnog 1 cup tea 1 ounce cream honey

2 tablespoons maple syrup Mix in blender until Smooth. Pour over ice.

2 tablespoon malt powder 2 tablespoon dry milk Mix in blender until smooth. Pour over ice.

Write Sample Menu for Breakfast 1 glass Orange juice 4 tbsp. gelatin/ jelly cup thin lugao cup chicken cream soup