In order to correctly and clearly comply with the doctor’s diet, the ward nurse is obliged to explain the basics to the patient.
Nutrition control is provided by the chief physician or deputy chief physician for the treatment part. This functionality in the hospital is assigned to the head of the department. Organizational nutritional functions are performed by a dietitian. The dietitian is responsible for cooking, where food is prepared for all departments in one catering department, and then delivered to other departments in marked heat-insulating containers. We will understand how the preparation of portioned requirements occurs.
Equipment for distribution points
In the places of distribution of each compartment there are specialized stoves for heating food, if necessary. The barmaid and ward nurse are responsible for the distribution of food in accordance with the portioner. In the buffet-handout should have a menu for each diet with weighted portions. The preparation of portioned requirements and the distribution of food to patients are very responsible measures in a medical institution.
Patients who can be moved eat in a common buffet. For patients on bed rest, food is delivered to the ward as a barmaid or ward nurse. Service employees are not allowed to distribute food. Nutrition for seriously ill patients is provided by a ward nurse. Disinfection of food premises is carried out after feeding sick patients. What is the preparation of a portion requirement?
Severely ill and especially their feeding
Caring for seriously ill patients is very time-consuming and requires a lot of patience and diligence from the nurse. This category of patients is often subjected to changes that are associated not with the patient himself, but with the impact of the disease on the mental state of the patient. For example, patients begin to refuse to eat. Therefore, before you start feeding such a patient, you need to show a lot of dexterity to feed such a patient, and for this it is important to perform all the health measures. Then ventilate the room and help the patient perform hygiene procedures. Drawing up a portion requirement for such patients is an important process.
The main element when feeding a seriously ill patient is a functional bed equipped with a bedside table. Feeding the patient must be carried out using a spoon or drinker. It is imperative to ensure that the patient is able to swallow food. Feeding the patient should be carried out in small portions, it is advisable to introduce variety into the food and make sure that it looks appetizing.
Immediately after eating, you need to dispose of leftover food and wash the dishes. In addition, you need to help the patient rinse the oral cavity with boiled water.
Algorithm for portioning requirements
In order for the portioned requirement to be correctly composed, it is necessary to adhere to the following algorithm:
1. The “Portion Requirement” heading is filled in (indicating the date, month, year, name of department, number of patients in the department)
2. The number of people who eat this therapeutic diet in the department is indicated opposite each treatment table (the purpose of the diet and the doctor are compared).
3. When leaving a portioner and portion requirement, the necessary amount of white and black bread in loaves or loaves is considered (150 g of white bread per person per day and 100 g of brown bread).
4. The “Portion Requirement” is signed by the head nurse and the department head.
5. For newly arrived patients, a “Portion additional requirement” is drawn up.
6. The finished portion requirement applies to the catering unit.
This is how the preparation of the portion requirement in the therapeutic department proceeds.
The following is a description of the therapeutic diets that are indicated in the portioner.
Diet number 1
Indications: peptic ulcer with exacerbation and increased secretory function in gastritis.
Diet Description:
Coarse meal restriction for gentle operation of the patient’s gastric mucosa and 12 duodenal ulcer. Served food should be mashed or boiled. Eat five to six times a day.
Menu:
Two types of bread: white and gray. Soups made of milk, vegetable soups in the form of mashed potatoes (excluding cabbage). Steamed cutlets, fish and boiled chicken. Soft-boiled eggs, fruits, jellies, jelly. Milk based products and weak tea.
Prohibited foods and products:
Dishes from vegetable fiber, as well as various spices, black coffee and all kinds of mushrooms.
Diet number 1A
Indications: peptic ulcer with exacerbation and increased secretory function in gastritis associated with a period of acute pain (first or second day of illness).
Diet Description:
Coarse meal restriction to preserve the patient’s gastric mucosa and duodenum. Mostly mucous soups are used. All food must be cooked. Eat five to six times a day.
Menu:
Cereal broths and soups.
Prohibited foods and products:
Dishes from vegetable fiber, various types of spices, as well as black coffee and all kinds.
Diet number 1B
Indications: peptic ulcer with exacerbation and increased secretory function in gastritis associated with a period of non-acute pain (third to fifth day of illness).
Diet Description:
Coarse meal restriction to preserve the gastric and duodenal mucosa. Mostly mucous soups are used. All food should be boiled. Eating should be carried out five to six times a day.
Menu:
Decoctions based on cereals and soups.
Prohibited foods and products:
Dishes from vegetable fiber, as well as various types of spices, black coffee and all kinds. The preparation of portioned requirements for the catering unit and the distributing unit is carried out daily.
Diet number 2
Indications:
Gastritis with secretory insufficiency, manifested in a chronic form, large and small intestines and diseases associated with them (colitis, enteritis).
Diet Description:
Mechanically sparing, but increasing gastric secretion food.
Food should be cooked or baked.
Menu:
White bread. Cereals and vegetable soups based on meat and fish broth. Boiled chicken and beef. Boiled vegetables, fruits, milk. Sauces, soft-boiled chicken eggs, steamed tea and omelet.
Prohibited foods and dishes:
All types of mushrooms, as well as coarse fiber.
Be sure to follow the rules for the preparation of portion requirements.
Prescribed diet number 3
Indications:
A bowel disease with a predominance of constipation.
Diet Description:
The use of foods with plant fiber, which contribute to improving the motor functions of the intestine.
Menu:
Bread made from wholemeal flour, broths, boiled meat and boiled fish, vegetables (such as beets; carrots; leafy vegetables such as cabbage and lettuce, spinach and sorrel, green onions and leeks, etc.), fruits (prunes, plums, figs and dried apricots), various cereals, such as buckwheat, pearl barley, cottage cheese, hard-boiled chicken eggs, kefir, vegetable oil, used on an empty stomach and with vegetable salads.
Prohibited foods and dishes include:
Radish, mushrooms, garlic, pomegranate and rice.
Diet No. 4 in the preparation of portion requirements
Indications for use:
Chronic colitis in acute form, acute enterocolitis, profuse diarrhea in a pronounced form, insufficient production of digestive enzymes in the intestine.
The degree of processing diet products:
Food that is gentle to the stomach chemically, mechanically and thermally. Steaming and mashed food.
Eating in small portions - five to six times a day.
A set of food and dishes:
White bread crackers; fat-free soups with grated rice or semolina porridge. Steamed or boiled animal meat; cereals prepared on the basis of water or low-fat broth. Various juices, boiled rose hips, blueberries, jelly, tea, brewed to the fortress, and jelly.
Prohibited foods and dishes:
The minimum amount of sugar and cream.
Exclude from the diet: cow's milk, fiber of vegetable origin, as well as various spices, salinity, smoked foods and legumes.
Diet number 5
Indications for use (taken into account when drawing up a portion of the requirement in the health care facility):
Diseases such as cholecystitis, hepatitis and cirrhosis.
The main characteristics of the diet:
The maximum opportunity to save the liver.
Achieved by limiting the intake of fats and extracts, with a high content of carbohydrates. The food is served unfinished. Cooking by frying is excluded. Frequency - five to six times a day.
A set of products and dishes:
Stale bread, vegetable soups, cereal soups and so on (except for meat and fish soups). Boiled meat and boiled poultry. Vegetables and greens are consumed raw. All fruits and berries except those that have acidity. Sugar, honey and jam. Milk.
Prohibited foods and dishes:
All types of mushrooms, spinach, spices, lemon, cocoa.
What other diets are used in the preparation of portioned requirements for the food unit?
Diet Course №7
Indications for use:
Kidney disease.
Characteristics of dietary nutrition:
Gentle kidney function.
Limit salt intake (three to five grams per patient). Limit fluid intake (for diuresis plus five hundred milliliters).
Limit the use of extracts and spices. Cooking Method - Steaming and Boiling
Assortment of prepared dishes and products:
Bread without added salt, meat with the lowest fat content, fish and poultry (boiled, chopped or mashed). Vegetables are consumed in any form without the addition of salt. Pasta and cereals, as well as restriction on chicken eggs.
Prohibit foods and dishes:
Legumes.
Set restrictions on the use of cream and sour cream, spices and hot spices.
Diet number 7a
Indications for the diet:
Diseases associated with the kidneys, namely with the phenomena of acute renal failure.
Characteristics of the diet program:
Maximum preservation of the kidneys.
Limit salt intake (three to five grams per patient). Limit fluid intake (not more than one glass per day). Limit animal protein intake to 100 grams per week.
Limit the use of extracts and spices. Cooking Method - Steaming and Boiling
Assortment of food and dishes:
Bread product without adding salt. Meat and fish, calculated not more than one hundred grams per week. Cereals and pasta. Only boiled vegetables. Only boiled fruits (especially dried apricots and apricots). Restrictions put on dairy products. Sour cream is used at the rate of twenty-five grams per week. Cottage cheese - only fat-free, at the rate of 50 g per week. Chicken egg - 1 per week.
Prohibited foods and dishes:
Exclude spicy spices and soups.
Diet program number 8
Indications for use:
Obesity.
Characteristics of the diet program:
The limited energy value of food in relation to carbohydrates and fats. Which implies an increase in the amount of protein.
Limit the use of salt and liquid, extracts, spices and seasonings. Increase the amount of fiber. Food in small portions (five to six times a day).
A set of products and dishes:
Black bread, low-fat fish and meat. Buckwheat porridge. Vegetable products in any form with the addition of vegetable oil (limit potatoes). Fruits and berries. Milk is used only non-fat. Instead of sugar, a substitute is used.
Food and meals that should not be consumed:
Sweet fruits, figs, flavorings, grapes, as well as alcoholic beverages. The algorithm for compiling portion requirements we reviewed.
Dietary course №9
Indications for use:
Diabetes.
Description of the dietary course:
Limit or completely eliminate refined carbohydrates, limit foods containing cholesterol. Culinary processing of products - mainly boiling or baking. Exclude fried foods.
A set of dishes and products:
Rye and black, wheat bread. Cooked vegetable soups. Low-fat meat products and fish. Buckwheat, oat, pearl barley and millet cereals. Low fatty lactic foods. Unsweetened fruits and vegetables.
Limit to use:
Marinades and pickles, semolina, pasta, vegetables and fruits are necessarily sweet. You should also limit the use of beets, green peas, carrots, potatoes and chicken eggs.
We have described in detail the algorithm for compiling a portioned and portioned requirements in Russia.