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diet characteristic food selection A. Food intake gradually increased a. lean meat, fish and skim Up to an addition of 50-100% of TER milk 1. COLD LIQUID DIET 2. MODIFIED FATTY B. polyunsaturated fatty acids 2:1 b. sherbet c. only smooth & non- irritating foods low in ratio ACID RATIO C. emphasis on fruits, vegetables, & cellulose 3.LOW CHOLESTEROL low fat dairy products d. Beans, seeds, legumes DIET D. allowance of food & drink which is chemically, 4. HIGH CALORIC DIET thermally non- irritating foods and nuts in their natural, & unprocessed forms mechanically, mg Na Small, frequent feedings. mild in e. Includes whole grains, poultry, fish, nuts, & reduced 5. 1000 E. for mild CHF, moderate heart amounts of fats damage restricted diet f. extra portions of butter or 6. 2000-3000 mg Na F. bridges the gap between clear Sauces restriction diet liquid & soft diets g. no hydrogenated G. diet given to pts with gallbladder margarine, whole milk, stones 7. DASH diet cream h. up to 1 tsp salt 8. GLUTEN FREE DIET H. omitting glutamine bound fraction of protein. i, up to 4 tsp salt 9. FIBER RESTRICTED 1. Tends to be inadequate in minerals i. no spice, no strong flavor & vitamins, should be supplemented uaaw j. Moderate sodium restriction DIET 10. BLAND DIET

diet characteristic food selection A. Food intake gradually increased a. lean meat, fish and skim Up to an addition of 50-100% of TER milk 1. COLD LIQUID DIET 2. MODIFIED FATTY B. polyunsaturated fatty acids 2:1 b. sherbet c. only smooth & non- irritating foods low in ratio ACID RATIO C. emphasis on fruits, vegetables, & cellulose 3.LOW CHOLESTEROL low fat dairy products d. Beans, seeds, legumes DIET D. allowance of food & drink which is chemically, 4. HIGH CALORIC DIET thermally non- irritating foods and nuts in their natural, & unprocessed forms mechanically, mg Na Small, frequent feedings. mild in e. Includes whole grains, poultry, fish, nuts, & reduced 5. 1000 E. for mild CHF, moderate heart amounts of fats damage restricted diet f. extra portions of butter or 6. 2000-3000 mg Na F. bridges the gap between clear Sauces restriction diet liquid & soft diets g. no hydrogenated G. diet given to pts with gallbladder margarine, whole milk, stones 7. DASH diet cream h. up to 1 tsp salt 8. GLUTEN FREE DIET H. omitting glutamine bound fraction of protein. i, up to 4 tsp salt 9. FIBER RESTRICTED 1. Tends to be inadequate in minerals i. no spice, no strong flavor & vitamins, should be supplemented uaaw j. Moderate sodium restriction DIET 10. BLAND DIET

Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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This is a multiple matching type evaluation activity. Match Column A with column B and column C. 

 

diet characteristic food selection A. Food intake gradually increased a. lean meat, fish and skim Up to an addition of 50-100% of TER milk 1. COLD LIQUID DIET 2. MODIFIED FATTY B. polyunsaturated fatty acids 2:1 b. sherbet c. only smooth & non- irritating foods low in ratio ACID RATIO C. emphasis on fruits, vegetables, & cellulose 3.LOW CHOLESTEROL low fat dairy products d. Beans, seeds, legumes DIET D. allowance of food & drink which is chemically, 4. HIGH CALORIC DIET thermally non- irritating foods and nuts in their natural, & unprocessed forms mechanically, mg Na Small, frequent feedings. mild in e. Includes whole grains, poultry, fish, nuts, & reduced 5. 1000 E. for mild CHF, moderate heart amounts of fats damage restricted diet f. extra portions of butter or 6. 2000-3000 mg Na F. bridges the gap between clear Sauces restriction diet liquid & soft diets g. no hydrogenated G. diet given to pts with gallbladder margarine, whole milk, stones 7. DASH diet cream h. up to 1 tsp salt 8. GLUTEN FREE DIET H. omitting glutamine bound fraction of protein. i, up to 4 tsp salt 9. FIBER RESTRICTED 1. Tends to be inadequate in minerals i. no spice, no strong flavor & vitamins, should be supplemented uaaw j. Moderate sodium restriction DIET 10. BLAND DIET
Transcribed Image Text:diet characteristic food selection A. Food intake gradually increased a. lean meat, fish and skim Up to an addition of 50-100% of TER milk 1. COLD LIQUID DIET 2. MODIFIED FATTY B. polyunsaturated fatty acids 2:1 b. sherbet c. only smooth & non- irritating foods low in ratio ACID RATIO C. emphasis on fruits, vegetables, & cellulose 3.LOW CHOLESTEROL low fat dairy products d. Beans, seeds, legumes DIET D. allowance of food & drink which is chemically, 4. HIGH CALORIC DIET thermally non- irritating foods and nuts in their natural, & unprocessed forms mechanically, mg Na Small, frequent feedings. mild in e. Includes whole grains, poultry, fish, nuts, & reduced 5. 1000 E. for mild CHF, moderate heart amounts of fats damage restricted diet f. extra portions of butter or 6. 2000-3000 mg Na F. bridges the gap between clear Sauces restriction diet liquid & soft diets g. no hydrogenated G. diet given to pts with gallbladder margarine, whole milk, stones 7. DASH diet cream h. up to 1 tsp salt 8. GLUTEN FREE DIET H. omitting glutamine bound fraction of protein. i, up to 4 tsp salt 9. FIBER RESTRICTED 1. Tends to be inadequate in minerals i. no spice, no strong flavor & vitamins, should be supplemented uaaw j. Moderate sodium restriction DIET 10. BLAND DIET
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