AUTONOMOUSUNIVERSITYOFNUEVOLEÓN

FACULTYOFPUBLICHEALTHANDNUTRITION

DIETS
HOSPITALITY
Team 1:
Bárbara Isabella Rivera Domínguez
Dávila Ortiz Sara Victoria
Treviño Delgado Adriana Marleth
NUTRITION IN THE PATIENT
Vera Osorno Emilse
HOSPITALIZED
Salas Reyes Magaly Aminadab
Docente:Judith Vianey Marquez Vega
Cnales Garza Angel Eduardo
Group:071
Sawabe Ontiveros Harumi
INTRODUCTION
The topics addressed below will
they will teach what a diet entails
hospital designed, the process involved and
the different types that lead to the
medical conditions that are found in the
hospitals.

NOM-043 establishes that a diet is a

set of foods consumed daily
for a person.

Before administering the diet to the patient, we

you must undergo a medical evaluation for
respect the breed, presentation, temperature and
food security.
CODEOF
DIETS
Set of available diets in a hospital.

The existence of a diet code is

fundamental for a correct planning
from hospital dietary.

Forwhat?
instrument through which it is put to
dispositionofthecenterthepossibilityofadapting
thediettotheclinicalsituationofthepatientwith
a rational planning of resources that
allowapropersupplyofmaterials
primariesandorganizationofworkinthekitchen
EXAMPLEOF
CODEOF
DIETS
DIETS
 DIET
BASIC/NORMAL/FREE
It must meet the energy and nutrient requirements.
from the hospitalized patient (physiological and pathological situation).

Allows the choice between two options for each dish, in

food and dinner, with a 7-day rotation and variations of
some dishes based on seasonal foods.

It provides approximately 2200-2400 kcal.

Distribution of macronutrients

50-55% carbohydrates
30-35% lipids
10-20% proteins.

Based on the foods used to prepare the diet

The menus for therapeutic diets will be designed based on the basal.
 PROGRESSIVEDIETS
OFTRANSITION
The main differences in the
different diets are the type and texture of
food, culinary technologies
employees, the quantities and the distribution
Diet group indicated in a stage
of recovery of functions
from intake throughout the day.
digestive after a period of fasting, thus
for the preparation of some
In case of poor oral tolerance or of
diagnostic tests.
insufficient intake should be assessed
return to the previous dietary model or
Depending on the type of surgery/assault,
associate artificial nutrition.
the affected area, the baseline state of
patient and the clinical evolution, the
start and the rate of progression
the dietary plan must be
individualized for each patient.
 LIQUIDDIET

Indicated to start oral tolerance

after a surgical intervention or a
fasting period, preparation for
certain radiological explorations
or some type of surgery (easy fluids
digestion and minimum residue that is
distributed in 5-6 parts throughout the
day.)
1. It should not be maintained as the exclusive contribution by
a period longer than 48-72 hours. It is not Provides 400-500 kcal, 96% in the form of
it is advised to manage this type of diet by a refined sugars. The content of
nasogastric tube or by gastrostomy. carbohydrates is approximately
In case of experiencing dysphagia to liquids, it is necessary to
100 grams a day.
add thickeners or administer gelatins. In case
of surgeries that prevent or limit the intake of
another type of textures will need to be complemented
this diet with enteral nutrition products for
the most appropriate way.
 Semi-liquiddiet

Composed of liquid foods and

pastelike. It represents a greater stimulus
more digestible than the liquid diet.

It consists of foods from the diet.

liquid, of milk and dairy products
skimmed, dextrinated cereals,
Depending on the type of surgery, a delay may be evaluated. Maria cookies, vegetable purees and
lactose introduction. vegetables and fruit (in syrup)
mashed, in compote, whipped or
The caloric intake is approximately 1200-1400 kcal
65% carbohydrates
asada).
23% fat,
2% proteins

Neither should it be kept as an exclusive contribution of more than

48-72 hours.
 SEMISOFTDIET

Solid foods are introduced. The objective

it will be testing the tolerance to the introduction
of protein and encourage chewing.

1. Breakfasts and snacks are added

decaffeinated coffee, jam
quince and fruit purees.
2. At meals and dinners, a...
first course similar to the diet
semi-liquid and a second course
consists of lean meats and
white fish prepared in the oven It is a more varied diet than the previous ones,
steam and iron. Likewise, it is introduced
but it is still incomplete, as it lacks
the toasted bread.
of fresh foods and variety in the groups
In the dessert, fruit in syrup is added.
of foods.
entire
It is advised to keep for a few days.
 Caloric contribution of approximately
SOFT,MILD,EASYDIET 2200 kcal
47% carbohydrates
DIGESTION 19% proteins
34% fat
It occurs in the progression of the previous diet
It is possible to maintain this diet for a long time.
and in cases that present alteration in the
time periods, but it is worth considering
digestion.
that, by not including fresh foods, can be
deficient in some nutrients.
1. In addition to the foods of phase
previous includes whole vegetables without
grind, rice and pasta.
The legumes will be served as a puree.
3. The main courses are based on
meats, fish, and cooked tortillas
with simple culinary techniques.
4. Desserts are similar to the phase
previous. The toast is replaced by
the white.
 TRANSITIONDIET

In this phase, all groups are included

foods and results in a varied diet as well
in textures as in composition. The
dishes are cooked with techniques
various culinary, eliminating those
that require more fat for their
elaboration.

Unlike the previous phases, the

dairy products are whole and include salads,
fresh fruit and unprocessed vegetables. It is about
of a complete diet that assures us,
in front of a selected optional diet
by the patient based on their preferences
culinary, a distribution of dishes
balanced throughout the entire week.
PROTEINCONTROLDIETS
High-protein, high-calorie diet
OBJECTIVE: To prevent malnutrition in patients who present
elevatedrequirementsforproteinand/orenergy.
Pathologieswithhighmetabolicstress
Tofacilitatetissueregeneration
Compensateforlossesinmalabsorptionsyndromes

Degreeofmetabolicstress 0.8and2g/kg/day

2g/kg/day Energyrequirements
exception Estimatewithdifferentformulas
patientswith Rarely>3000kcal/day
burnsof 35-45kcal/kg/daystress Modulescanbeused.
largeextent elevatedmetabolic ofproteinpowder.
PROTEINCONTROLDIETS
Diet with 40 g of protein/diet with 60 g of protein

Patientswithkidneyandliverdisease
It is fundamental to know the patients' weight in order to choose the most appropriate diet.

appropriateandthecontribution/restrictionofionsandvitaminsmustbeadjusted.
OBJECTIVE: Reduce blood urea concentrations and decrease the
uremicsyndromecandelaytheprogressionofkidneydisease.

Proteinintakeof0.8g/kg/day(60
g/dayforpatientsweighing70kg)ifthe
glomerularfiltrationvolumeisgreater
25ml/min
From0.6g/kg/day(40g/dayinpatients
from70kg)forthosewithvolumeof
glomerularfiltrationlessthan25ml/min.
PROTEINCONTROLDIETS
Diet with 40 g of protein/diet with 60 g of protein
They can negatively affect nutritional status
ofthepatientandacceleratethestartofdialysis.

Protein intake in patients undergoing techniques of

extrarenal clearance should be between 1.2-1.5 g/kg/day,
withtheproperadjustmentofions.

Ammonium Pathogenesisofhepaticencephalopathy

Alarge percentage of patients with chronic liver disease develop malnutrition.

andthissituationmakesthemmoresusceptibletodevelopencephalopathy.

Dietary prescription Evaluating the severity and chronicity of the

encephalopathy,theunderlyingdiseaseandpossiblemetaboliccomplications
PROTEINCONTROLDIETS
High-protein high-calorie diet
OBJECTIVE: Prevent malnutrition in patients who present
increasedrequirementsforproteinsand/orenergy.
Pathologieswithhighmetabolicstress
Tofacilitatetissueregeneration
Compensatingforlossesinmalabsorptionsyndromes

Degreeofmetabolicstress 0.8and2g/kg/day

2g/kg/day Energyrequirements
exception Estimatewithdifferentformulas
patientswith Rarely>3000kcal/day
burnsof 35-45kcal/kg/daystress Modulescanbeused
largeextent elevatedmetabolic ofproteinpowder.
DIETSFORMETABOLICCONTROL
Dietas de 1500, 1800, 2000, 2500 kcal
GENERALOBJECTIVESOFTHESEA(SpanishSocietyofArteriosclerosis)
Reducetotalfatintaketolessthan30%oftotalcalorievalue.
A 35% is accepted if the fatty acids are predominantly
monounsaturated)
Reducetheconsumptionofsaturatedfattyacids(<10%)
Replace them with monounsaturated fatty acids (15-20%) and
polyunsaturated(<7%)
Limitcholesterolintake(<300mg/day)andtransfattyacids
Hidratosdecarbonopreferentementecomplejos
Limitingsimplesugars
Dailyfiberintakeof20-30g
10-25gofsolublefiber
DIETSFORMETABOLICCONTROL
Dietas de 1500, 1800, 2000, 2500 kcal
Hypocaloricdietswillbeavoidedtoachieveweightloss.
weighttakingadvantageofthehospitalstay.
Inhospitals,mealtimescheduleshinderglycemiccontrol.

Diet Distributedin6volumes

Macronutrients
55%carbohydrates
30%fats
15%protein
DIETSFORMETABOLICCONTROL
Diets for diabetic patients with therapy of
bolus-basal insulin (BBI)
The need to create new diets was detected.
dividedinto3or4doses
Taking the menu of the "standard" diets as a model
Five diet models were developed for diabetics.
suitableforthosediabeticpatientswithTBB
1800,2000,2250,2500y3000kcal.
The recommendations for diabetes diets continue
ingeneral
Low in simple sugars, saturated fats and
cholesterol
Rich in soluble fiber, oleic acid, omega-3 and
antioxidants.
DIETSFORMETABOLICCONTROL
Diets for diabetic patients with therapy of
bolus-basal insulin (BBI)
DailyIntake 3takes
Breakfast,lunchanddinner
2snacks
Lunchandsnack

Onlyayogurtoracupofmilkisserved.
With the aim of providing less than 1 serving of carbohydrates and not
needextrainsulindose(bolus)
slow-absorption HCO divided into 3 doses and calculated by
portionsovertwoweeksofmenu
Facilitatethediabeticeducationofpatients
 CONTROLLEDDIETSINRESIDUE

Laxative diets: This type of diet should contain 30-

40gramsoffiberperday,whichshouldbeprovidedbydifferentsources.
vegetables in a mixture of soluble and insoluble fiber. They
It is commonly used in Geriatric and Medical facilities.
Internal,aswellasObstetrics.
Low-residue diet: Aims to reduce to
maximum fecal volume to reduce the risk of
presentintestinalocclusion/subocclusion.
Waste-free diet: The goal of the diet is to achieve the
cleaning of the intestine through an exclusion of those
foods that form fecal bolus and delay evacuation
gastric.
 CONTROLLEDFATDIETS

Diet with 100 grams of fat: This diet prescribes 100 grams.
of daily fat and it will be considered pathological if in these
excretionconditionsarehigherthan7g/day.
Low-fat/lipid-free diet: It is indicated for patients who
present processes that involve maldigestion/malabsorption
of fat and protein metabolism disorders. It is supplemented
with medium-chain triglycerides which allows for a contribution
energy adequate and increase the absorption rate of the
fat-solublevitamins.
 GLUTEN-FREEDIET

Indicated for celiac patients or those with sensitivity

non-celiac gluten sensitivity (NCGS)

The food groups that should be excluded are:

Those containing wheat, spelt, barley,

rye and oats.

If processed foods are used, then

it must be verified that it has been authorized by the
Spanish Association of Celiacs.
The patient with celiac disease is very likely to
Avoid cooking with: oil or utensils with which you
has used gluten. comes with a nutritional deficiency such as
consecuencia de la malabsorción y alteraciones
A gluten-free diet should be supervised by your electrolytes due to diarrhea.
nutritionist and doctor, and it should have been done
endoscopic studies/relevant biopsy sampling To improve this, nutritional formulas can be provided.
artificial or multivitamins.
 BARIATRICSURGERYDIET

The patients who underwent surgery

bariatric, they must adopt a new lifestyle and
of food.

The hospital stay is short, lasting less than 7 days.

and when registering, the type must be specified
diet that the patient must follow.

Nutritional Control of the Bariatric Patient:

Reincorporate an adequate intake, limiting the
risk of complications such as steatorrhea.
Detect and address potential nutritional deficiencies.
Get the patient to maintain good The first 24 hours:
eating habits to maintain a weight Once any complication has been ruled out, it
start a liquid diet, transition to semi-liquid by adding
adequate.
crushed carbohydrates and proteins.
Reintroduction to the diet:
It should be done progressively, starting with In case it does not meet your requirements
liquid diet in multiple intakes and ending with nutritional should begin with some
a solid diet of 6-12 weeks. nutritional supplement.
 DIETSINDIFFERENTPATHOLOGIESOR
MEDICALSITUATION

FOODS NO
DIET CHARACTERISTICS ALLOWED FOODS
ALLOWED

Supplies the nutrients Fruits

necessary to cover the Vegetables Raw foods
physiological needs and Legumes Fats
NORMAL psychological aspects of the patient Meat, fish, egg Pickles
hospitalized within the Soups Cured meats
scope of food Yogurt Spicy and seasonings
healthy. Flan, gelatin

Enteral nutrition involves the

use of the TD,
Enteral formulas
usually through a
feeding probe with its
ENTERAL Proteins 6-25%
extreme in the stomach or
HC 30-80%
small intestine.
Lipid 1-5 and 55%

No greater than 3-4 weeks

It provides nutrients Proteins 3-20%

PARENTAL directly into circulation HC 5-70%
blood through intravenous route. Lipids 10, 20 and 30%
 FOODS NO
DIET CHARACTERISTICS ALLOWED FOODS
ALLOWED

Cafe
Chocolate
Waste-free diet, aimed at Cooked fruits
Sweeteners
usually to patients with Chicken
ASTRINGENT Meat
gastroenteritis or diseases Natural yogurt
Fats
which cause diarrhea. Egg
Foods with fiber
Fish, processed meats

Consume
The goal is to decrease to Fish, Egg
maximum fecal volume for strained juice Dairy
REDUCTION IN WASTE
reduce the risk of occlusion Purées Foods with fiber
of the intestinal tract. Tortilla

Soda drinks
Nuts and foods with
Disease intestinal
White meats fiber
chronic inflammatory that
CROHN Peeled or cooked fruit Vegetable peels and
affects the coating of
White fish fruits
digestive tract.
Dad Spinach, oranges,
cauliflower
 FOODS NO
DIET CHARACTERISTICS ALIMENTOS PERMITIDOS
PERMITTED

Type 1: Chronic condition in the

Broccoli, carrot
that the pancreas produces little Sugar
green leafy vegetables
or no insulin. Trans and saturated fats
Whole grains
DIABETES MELLITUS Salt
Chicken, fish, egg
Type 2: Chronic condition in the Confectionery
Nuts
that the body processes the Baked goods
Low-fat dairy products
blood sugar.

Glucose intolerance with Tomato, asparagus,

Simple carbohydrates
various degrees of severity broccoli
that is recognized for the first time
Honey
GESTATIONAL DIABETES Lean meats, chicken,
Milk
time during pregnancy (week fish, salmon and tuna
Sugar
24-28 gestation Avocado

Beetroot, green beans

peas, broccoli Cured meats
NEPHROPATHY Kidney damage or disease Rice Seafood
Chicken and fish Fats
Blueberries
 FOODS NO
DIET CHARACTERISTICS ALLOWED FOODS
PERMITTED

Any condition that damages Raw seafood

the liver and does not allow that Fruits and vegetables Butter, fats,
HEPATOPATHY works correctly. Legumes meat
Chicken, fish, and egg Flours
Cold cuts

Diet that controls ingestion

Meat, fish, egg, Canned foods
sodium to maintain the
chicken Salt
LOW SODIUM hydration status with the
Legumes Cured meats
in order to prevent the retention of
Fruits and vegetables Hotcakes
liquids.
 CONCLUSION
A healthy and balanced diet is essential to improve the
health and favor the recovery of various pathologies, usually one
requires a specific diet and for that reason it was important to mention
some of them, since each diet has a goal and even more so when it is about a
particular pathology.

A properly made diet helps protect the patient from malnutrition.

and improves their lifestyle, and it is important to emphasize that a diet is not always
to lose weight, many times it is necessary for a patient to
recover and that ends up being much more important than any loss of
weight.
 BIBLIOGRAPHY
Roman, L. (2017). Krause. Dietoterapia, nutrición
clinical and metabolism (3rd ed.). Medical classroom.
 Thank you
FOR HIS
ATTENTION!