Nursing skills module 9
Compare the types of foods allowed on the following diets and when it is appropriate for these diets to be utilized:
Clear liquid-
Full-liquid-
Soft diet; mechanical soft diet-
Mechanical soft -
Regular- - ANS -Clear liquid- Contains liquids that are clear without pulp or dairy products. They can be poured at room
temperature. They are easily digested and leave no undigested residue in the intestinal tract, -Most often used after
surgery, or with patients with diarrhea or vomiting, -Full-liquid Addition of calories, about 1500 and provides more nutrients
than a clear liquid diet
A full liquid diet is made up only of fluids and foods that are normally liquid and foods that turn to liquid when they are at
room temperature. See slide 22, -Soft diet; mechanical soft diet- Used as a transition to the regular diet or for those who
have difficulty eating. Designed to be chewed and provide minimal fiber. Low fiber is without brans, strong vegetables,
grains, raw fruit or vegetables, -Mechanical soft - food is chopped, ground, or pureed-for those with difficulty with chewing
/ poor teeth Flaked fish, ground or finely diced meats Cottage cheese, rice, potatoes, pancakes, Bananas, fruits, peanut
butter Cooked vegetables, -Regular: Contains approximately 2,500 calories, Consists of appropriate serving from a variety
of food groups to meet nutritional needs. Has no restrictions
\How can the nurse assist in feeding a patient and still maintain dignity? - ANS -Apply any special devices, Assemble
needed supplies to facilitate feeding, Assess swallow reflex, Assist patient to urinate or defecate prior to the mealtime,
Place in comfortable position
Provide oral hygiene- food will taste better,
Provide with clothing protectors, Provide with dentures or eyeglasses
\How would you assist a visually impaired person during feeding? - ANS --Identify the food location on the plate as if it
were a clock (meat at 12:00, potatoes at 3:00
asparagus at 9:00)
-Place food in similar location for each meal
Compare the types of foods allowed on the following diets and when it is appropriate for these diets to be utilized:
Clear liquid-
Full-liquid-
Soft diet; mechanical soft diet-
Mechanical soft -
Regular- - ANS -Clear liquid- Contains liquids that are clear without pulp or dairy products. They can be poured at room
temperature. They are easily digested and leave no undigested residue in the intestinal tract, -Most often used after
surgery, or with patients with diarrhea or vomiting, -Full-liquid Addition of calories, about 1500 and provides more nutrients
than a clear liquid diet
A full liquid diet is made up only of fluids and foods that are normally liquid and foods that turn to liquid when they are at
room temperature. See slide 22, -Soft diet; mechanical soft diet- Used as a transition to the regular diet or for those who
have difficulty eating. Designed to be chewed and provide minimal fiber. Low fiber is without brans, strong vegetables,
grains, raw fruit or vegetables, -Mechanical soft - food is chopped, ground, or pureed-for those with difficulty with chewing
/ poor teeth Flaked fish, ground or finely diced meats Cottage cheese, rice, potatoes, pancakes, Bananas, fruits, peanut
butter Cooked vegetables, -Regular: Contains approximately 2,500 calories, Consists of appropriate serving from a variety
of food groups to meet nutritional needs. Has no restrictions
\How can the nurse assist in feeding a patient and still maintain dignity? - ANS -Apply any special devices, Assemble
needed supplies to facilitate feeding, Assess swallow reflex, Assist patient to urinate or defecate prior to the mealtime,
Place in comfortable position
Provide oral hygiene- food will taste better,
Provide with clothing protectors, Provide with dentures or eyeglasses
\How would you assist a visually impaired person during feeding? - ANS --Identify the food location on the plate as if it
were a clock (meat at 12:00, potatoes at 3:00
asparagus at 9:00)
-Place food in similar location for each meal
