Pre-Surgery Diet – Meal Replacement Shakes
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Diet Manual for Long-Term Care Residents 2014 Revision
1 Diet Manual for Long-Term Care Residents 2014 Revision The Office of Health Care Quality is pleased to release the latest revision of the Diet Manual for Long-Term Care Residents. This manual is a premier publication—serving as a resource for providers, health care facilities, caregivers and families across the nation. In long-term care facilities, meeting nutritional requirements is not as easy as it sounds. It is important to provide a wide variety of food choices that satisfy each resident’s physical, ethnic, cultural, and social needs and preferences. These considerations could last for months or even years. Effective nutritional planning, as well as service of attractive, tasty, well-prepared food can greatly enhance the quality of life for long-term care residents. The Diet Manual for Long Term Care Residents was conceived and developed to provide guidance and assistance to nursing home personnel. It has also been used successfully in community health programs, chronic rehabilitation, and assisted living programs. It serves as a guide in prescribing diets, an aid in planning regular and therapeutic diet menus, and as a reference for developing recipes and preparing diets. The publication is not intended to be a nutrition-care manual or a substitute for individualized judgment of a qualified professional. Also included, is an appendix that contains valuable information to assess residents’ nutritional status. On behalf of the entire OHCQ agency, I would like to thank the nutrition experts who volunteered countless hours to produce this valuable tool. We also appreciate Beth Bremner and Cheryl Cook for typing the manual. -
Standard Therapeutic Diet Definitions
Adult Diet Name Definition NPO “nil per os” or nothing by mouth. No meal trays or snacks are provided from NPO Nutrition and Food Services. Concurrent tube feeding order is allowed. This diet provides visually clear and minimum residue liquids like juice, broth, tea Clear Liquid Diet and coffee. Caffeine is restricted only if specified. The diet provides 90g of carbohydrate distributed in three meals and is appropriate for patients with diabetes. This diet is nutritionally inadequate for patients of all ages. This diet provides foods that are liquid or semi-liquid at room temperature and Full Liquid Diet strained so that they can be consumed with a straw. A house selection provides (Blenderized Liquid Diet) 1800-2000 calories and approximately 4g of sodium. A well-balanced diet that contains a wide variety of solids and liquids. Offers choices that promote intake of whole grains, fresh fruit and vegetables, homemade Regular Diet soups, fish and poultry and small portions of red meat. A house selection provides 1800-2000 calories and approximately 4g of sodium. A well-balanced diet that contains a wide variety of solids and liquids. Offers choices that promote intake of whole grains, fresh fruit and vegetables, homemade Vegetarian Diet soups, dairy, and eggs. A house selection provides 1800-2000 calories and approximately 4g of sodium. A well-balanced diet that contains a wide variety of solids and liquids. Offers choices that promote intake of whole grains, fresh fruit and vegetables, homemade Vegan Diet soups, and vegetable sources of protein. A house selection provides 1800-2000 calories and approximately 4g of sodium. -
A-85-269-001/FP-001 - Food Services Manual
A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization FOREWORD 1. A-85-269-001/FP-001, Food Services Manual, is issued on the authority of the Chief of the Defence Staff. 2. This publication is effective on receipt. 3. Suggestions for changes shall be forwarded to National Defence Headquarters, Attention: D Food Svcs. Modified Jul 07 Page 1 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization PREFACE 1. This Manual stipulates the Canadian Forces Food Services directives and standards. Furthermore, it provides procedures and instructions for the management of Food Services in compliance with the policies issued by the higher authority. 2. This Manual is the principal reference source for the provision of Food Services. Modified Jul 07 Page 2 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization Chapter 1 - Food Services Organization Foreword Section 2 - Organization and Responsibilities (Page 5) Preface 103. General Section 1 – Introduction 104. NDHQ - Responsibilities (Page 4) 101. Introduction 105. Environmental HQ - Responsibilities 106. Operational HQ - Responsibilities 102. Requirements 107. Base / Wing / Formation/ Unit - Responsibilities 108. Abbreviations Modified Jul 07 Page 3 of 8 A-85-269-001/FP-001 - Food Services Manual Chapter 1 – Food Services Organization Section 1 – Introduction 101. Introduction 1. CF Food Services shall be organized and managed to meet operational requirements and CF/DND priorities by providing cost efficient and effective food services that support military activities and that meet client expectations of quality, choice, value, nutrition, and service. -
Meal Plan | 2060 Crossroads Blvd, Waterloo, IA 50702 | (319) 234-7621 1 MEAL PLAN MEAL 1 - Egg Beaters, Whole Wheat English Muffin WEEK 1
MEAL 1 - Egg beaters, 1 piece of whole wheat toast MEAL 2 - Apple and 1 piece of string cheese MONDAY MEAL MEAL 3 - BLT Ingredients: 2 slices of turkey bacon, 2 slices tomato, 2 leaves lettuce, 1 whole wheat tortilla, fat-free mayo PLAN MEAL 4 - 1/4 cup hummus dip, carrots MEAL 5 - Grilled chicken breast, sweet potato, green beans WEEK 1 MEAL 6 - 3 slices of turkey, 1 orange MEAL 1 - 1 cup cherries, ¾ cup skim milk MEAL 2 - Banana, chocolate protein shake TUESDAY MEAL 3 - Cobb salad Ingredients: lettuce, egg whites of a hard boiled egg, chopped tomatoes, cooked skinless chicken breast, 1 tbsp shredded low fat cheese, fat free dressing MEAL 4 - Whole peach, 1/4 cup raw almonds MEAL 5 - Shrimp and rice stir Ingredients: 1 lb shrimp-peeled and deveined, 1-½ cups cooked brown rice, 2 cups broccoli, cooking oil spray, ½ tbsp garlic powder, ¼ cup low-sodium soy sauce 1. Remove the tails from the shrimp and cut the shrimp into bite size pieces. 2. Coat a nonstick skillet with cooking spray and heat the skillet. Add the shrimp and cook for 2 minutes. Remove the heat and set the shrimp aside. 3. Coat the skillet with cooking spray and heat the skillet. Add the rice and garlic powder and cook the 1 minute, stirring constantly. Add the broccoli and cook until it is bright green. Add the shrimp, soy sauce, and sesame seeds. Cook for 1 minute longer. Serves 2. MEAL 6 - 1 slice American cheese, apple slices MEAL 1 - Oatmeal, skim milk MEAL 2 - Berries, vanilla protein shake MEAL 3 - Subway turkey wrap WEDNESDAY Ingredients: turkey, lettuce, tomatoes, -
Senior Nutrition Meal Service Guide
Senior Nutrition & Meal Service Guide FOR YOUR OR A LOVED ONE AGE IN PLACE WITH PROPER NUTRITION Features 10 NUTRITION TIPS FOR SENIORS What Is The MIND Diet? MEAL SERVICE OPTIONS How To Find The Best Personal Chef Service proving healthy, balanced meals. The idea was simple: MESSAGE FROM "We would place chefs in our clients' homes to make customized meals for the week THE FOUNDER while offering companionship and a nutrition safety check" Nathan Allman started Chefs For Seniors with his father Barrett, a long-time restaurant owner, in 2013. My father and I started cooking for clients in the Madison, Wisconsin area ourselves, but quickly realized By Nathan Allman that we'd tapped into a real need in the community. We were soon hiring About 15 years ago, my great-grandmother Virginia stopped cooking. It was chefs and expanding to new markets. As of 2018 we have franchises getting hard for her to stand for long periods of time in the kitchen, and she was operating throughout the country, and just simply tired of cooking. Who could blame her? She'd made meals for her have served over 100,000 meals to husband and seven children daily for over 60 years! seniors in their homes. I've seen firsthand the impact proper The problem was, when she stopped for over 50 years. The financial cost nutrition has had on our client's lives, cooking her health took a dramatic of the facility was an issue to, and and that's why we put together this turn for the worse. -
Lessons from Early Implementation of Pandemic-EBT
October 8, 2020 Lessons From Early Implementation of Pandemic-EBT Opportunities to Strengthen Rollout for School Year 2020-2021 By Zoë Neuberger, Crystal FitzSimons, Dottie Rosenbaum, and Etienne Melcher Philbin1 Before the COVID-19 pandemic hit, nearly 30 million low-income children were approved to receive free or reduced-price meals at school each day. When schools closed, parents, administrators, and policymakers worried about how families would provide these children with ten extra meals each week even as workers’ earnings and jobs were disappearing. One key way federal policymakers responded was by promptly enacting Pandemic EBT (P-EBT) in March 2020, an entirely new program that allowed states to provide approximately $250 to $450 per child in grocery benefits (depending on the average number of days schools closed in the state) to make up for the meals missed in the spring of 2020.2 The goal of P-EBT was simple: while schools are closed, to provide families whose children qualified for free or reduced-price meals with the funds that otherwise would have gone to schools to provide them with breakfast and lunch. But this was an entirely new program, requiring collaboration across the Supplemental Nutrition Assistance Program (SNAP, formerly food stamps) and school meal programs, data matching, and the mailing of millions of benefit cards. Though P-EBT was optional for states and the Department of Agriculture (USDA) required them to bear half of the administrative costs, all 50 states, the District of Columbia, and the Virgin Islands rose to the challenge — even as they were dealing with countless other pandemic-related demands, changes, uncertainties, and costs. -
Gastric Bypass Diet Guidelines
LAPAROSCOPIC GASTRIC BYPASS POSTOPERATIVE DIET GUIDELINES VADIM GRITSUS, M.D. WWW.LAPAROSURGERY.COM 973-696-9050 TABLE OF CONTENTS Diet Guideline Following Gastric Bypass Surgery .................................................................................. 2 Vitamin and Mineral Supplements (1st Month) ..................................................................................... 3 Second (2nd) Month Post-Op and After ................................................................................................. 4 Suggested Routine for Taking Vitamins, Minerals and Protein Supplement ............................................ 5 Shopping List ....................................................................................................................................... 6 Nutritional Supplements ....................................................................................................................... 7 Diet Progression Following Gastric Bypass Surgery …………………………………………………..8 st STAGE I POST-OPERATIVE DIET (1 Week) Stage I: Bariatric Clear Liquid Diet Guidelines ................................................................................... 10 Sample Menu for Stage I: Bariatric Clear Liquid Diet .......................................................................... 11 STAGE n POST-OPERATIVE DIET (Weeks 2-4) Stage II: No Concentrated Sweets, Low-Fat Pureed Diet Guidelines .............................................. 13,14 Meal Planning .................................................................................................................................. -
Post-Op-Diet-Sleeve.Pdf
SLEEVE GASTRECTOMY DIETS TO FOLLOW AT HOME Full Liquid Diet You will begin this liquid diet once you come home from the hospital. Follow this liquid diet for 2 weeks, until you come in for your 2 week post-op visit. You need to SIP small amounts of fluids or small spoonfuls of liquids throughout the day. You will need to take in a minimum of 64 oz. of decaf fluids every day to prevent dehydration. Let your stomach be your guide; if you have nausea, stomach pain, intestinal pain, vomiting or diarrhea for more than a day, call the bariatric office! You will need to drink at least 8 oz. of your No-Sugar-Added, High-Protein supplement 3 times per day for adequate healing. Daily protein goal: 70g/day Follow this diet for 2 weeks. DO NOT ADVANCE YOURSELF! WAIT UNTIL YOU SEE THE RD AT YOUR 2 WEEK VISIT! If your appointment is scheduled beyond 2 weeks, please contact our office and ask to speak with the RD. The following are fluids/foods allowed on full liquid phase of the diet: Cream of Wheat or cream of rice cereals (NO oatmeal) – made with skim/low fat milk and thinned with milk to a “soupy” consistency. Mashed potatoes (boxed is best) - made with skim/low fat milk and thinned with milk to a “soupy” consistency, no “chunks”. No-sugar-added puddings No-sugar-added, smooth yogurts (Examples: Dannon light n fit- carb & sugar control; plain non-fat Greek yogurt; Kroger carb master) Chicken, beef, or vegetable broth Tomato juice (NO V-8 fusion/splash) No-sugar-added popsicles, fudge bars, fruits bars Sugar-free jello Any non-caffeinated, non-carbonated, calorie-free water or beverage Skim or low fat (1%) milk Decaffeinated/herbal tea or decaffeinated coffee No-sugar-added, high-protein supplement, in liquid and / or powder form (refer to protein supplement list) Helpful Hints: Maximize your protein intake. -
Home Meal Replacement
P R O C E S S I N G T E C H N O L O G I E S Home Meal Replacement JOHN W. FARQUHAR* Grocery Industry Challenges & The Supermarket, 1997, shows that consumers crave con- venience and generally eat their main meal of the day at There are several challenges to the grocery industry, in- home. When selecting a primary supermarket, they continue cluding 1) Inflation adjustment, 2) Comparable store sales to care most about having a clean, neat store; high-quality have fallen, 3) Labor shortages, and 4) Competition remains produce; high-quality meats; courteous, friendly employees; cut throat. The key to growth and survival is being able to and use-before/sell-by dates on products. It seems that con- meet these challenges. sumers have never been more demanding than they are to- day. They are pressed for time, and money is still an issue. Consumer Facts Their tastes are increasingly diverse–whether it’s gourmet Consumers now spend 53 cents out of every dollar on foods, ethnic foods or organic offerings. food, down from 62% in 1976. Clearly, the industry’s an- swer lies in prepared food, home meal replacement-the bur- How Shoppers View the Supermarket geoning new category known as “meal solutions.” Driven Shoppers are using an increasing array of products and by consumers’ hunger for convenience, merchants have re- services offered by food retailers. There is an increased alized if they don’t provide prepared or easy-to-fix food, cus- weekly use of frequent shopper programs; gourmet, specialty tomers will go elsewhere–such as fast-food outlets. -
Recommended Grocery List
Recommended Grocery List Below is a list of must-haves to complete this week’s worth of meals and many of the meals and recipes created by BODY FOR LIFE. Don’t be overwhelmed; you’re likely to have many of these staples on hand and if you’re missing one spice or another, let your creative side shine through and try swapping in new flavors. Sports Nutrition Essentials Myoplex Original protein shakes Myoplex Original Meal Replacement Powder Protein Salmon Strip Steak Chicken breast Chicken, rotisserie Pork Tenderloin Pork Chops Ham, lean Fish, halibut extra-lean ground turkey Turkey breast, smoked Black beans, canned White beans, canned Beef jerky Dairy Aisle Eggs Greek yogurt, plain Yogurt, vanilla, low-fat Skim Milk Parmesan cheese, shredded Cottage cheese, low fat Cheese, American, low-fat Feta cheese Fruit Banana Blueberries Mixed berries Lemon Lime Dried fruit – pro tip: aim for dried cranberries, blueberries, in addition to raisins Complex Carbohydrates Old fashioned oatmeal, plain, uncooked Hamburger buns, whole wheat Pumpkin puree, canned Sweet potato Russet / Idaho potato Brown rice English muffin, whole grain Pita, whole grain Tortillas, whole grain Corn, kernels Orange Apple Vegetables Asparagus Broccoli Onion, red and white Jicama Tomatoes – cherry and sandwich Tomato paste Tomatoes, diced, canned Mushrooms Spring Mix Green beans Carrots, baby and whole Parsley Bell peppers- pro tip: grab a variety of colors Cucumber Celery Lettuce, romaine or your choice Baby spinach Fats and Oils Avocado Mixed Nuts Olive oil, Extra-Virgin Sesame -
Colostomy Diet Guidelines a Colostomy Is a Surgical Opening in the Abdomen in Which the Large Intestine (Colon) Is Brought to the Skin’S Surface
Northwestern Memorial Hospital Patient Education DIET AND NUTRITION Colostomy Diet Guidelines A colostomy is a surgical opening in the abdomen in which the large intestine (colon) is brought to the skin’s surface. The opening in the colon at the skin is called a stoma. The stoma becomes the If you have place where bowel movements and gas exit. Having a colostomy should not affect your ability to eat and digest food. By following any questions, specific diet guidelines, you can reduce symptoms such as gas, ask your odor, and stools that are too loose or too firm. What to eat after a colostomy physician, nurse ■ Begin with a clear liquid diet. or registered ■ Add low-fiber, solid foods back into your diet first. Foods with high fiber are more difficult for your body to digest. dietitian. ■ As you heal, slowly add foods with more fiber (whole grains, brown rice, oats) back into your diet. ■ After 6 weeks, most people can eat their usual diet. Adding foods back into your diet ■ Add 1 new food every few days. Start with foods you were able to eat without problems before surgery. ■ Keep a list of foods that cause gas, odor or diarrhea. If a food causes symptoms, avoid it for 2 to 3 weeks. Then, try it again in small amounts to see how your body reacts. Reducing gas and preventing odors ■ Avoid drinking with straws, carbonated beverages, chewing gum, and smoking or chewing tobacco. These things can cause you to swallow air and produce gas. ■ Limit fruit skins and vegetable skins. -
The Performance and Feed Cost Per Gain of Rabbit Fed Copra Meal Replacement with Fermented of Palm Oil Waste
The Performance and Feed Cost per Gain of Rabbit Fed Copra Meal Replacement with Fermented of Palm Oil Waste Duta Setiawan Animal Science, Faculty of Agriculture, University Tanjungpura Keywords: Fermented palm oil waste, copra meal, local male rabbit, performance Abstract: The aim of this research was to Determine the effect of substitution of copra meal (CM) with fermented palm oil waste (FPW) in the ration on the performance and feed cost per gain of local male rabbit. This research have been teaching farm Faculty of Agriculture, University Tanjongpura and Animal Nutrition Laboratory, Department of Animal Husbandry and Veterinery West Kalimantan Government. It executed during 8 weeks, and used 16 rabbits. This research used Completely Randomized Design one-way classification with four treatments (P0, P1, P2, P3), and four replications and each contains one local male rabbit. The treatment given is in the farm of substitution CM with FPW, namely that: P0 = 60% Field Grass (FG) + 40% concentrate (15% CM + 0% FPW); P1 = 60% FG + 40% concentrate (10% CM + 5% FPW); P2 = 60% FG + 40% concentrate (5% CM + 10% FPW) and P3 = 60% FG + 40% concentrate (0% CM + 15% FPW). Taken Parameters were average daily gain, feed consumption, feed convertion and feed cost per gain. The result of this research were, average daily gain of 6.87 to 7.31 g / day, feed consumption from 36.64 to 42.36 g / day, feed conversion from 5.42 to 5.79, while at 15% from total ration of substitution (P3), it could depressed feed cost per gain value on Rp 7909, 90.