Manual of Clinical Nutrition

Manual of Clinical Nutrition Management A-i Copyright © 2013 Compass Group, Inc.

I. NORMAL NUTRITION AND MODIFIED DIETS

• Statement on Nutritional Adequacy A- A. Normal Nutrition


• Estimated Energy Requirement (EER): Male and Females Under 30 Years of Age A-


• Estimated Energy Requirement (EER): Men And Women 30 Years of Age A-
  
  
  • Activity A- Estimated Calorie Requirements (Kcal): Each Gender and Age Group at Three Levels of Physical
  
  
  
  


• Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Macronutrients A-


• Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins A-


• Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements A-


• Dietary Reference Intakes (DRIs): Estimated Average Requirements A-


• Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels, Vitamins A-


• Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels, Elements A-


• Food Fortification and Dietary Supplements A-


• Regular Diet – Adult A-


• High-Protein, High-Calorie Diet A-


• Nutrition Management During Pregnancy and Lactation A-


• Nutrition and The Older Adult A-


• Mechanical Soft (Dental Soft) Diet A-


• Pureed Diet A-


• Nutrition Management of Fluid Intake and Hydration A-


• Vegetarian Diets A-


• Kosher Guidelines A-


• Clear Liquid Diet B- B. Transitional Diets


• Full Liquid Diet B-


• Full Liquid Blenderized Diet B-


• Nutrition Management of Dysphagia B-


• Dumping Syndrome Diet B-


• Nutrition Management in Bariatric Surgery B-


• Specialized Nutrition Support Therapy B-


• Enteral Nutrition Support Therapy for Adults B-


• Parenteral Nutrition Support for Adults B-


• Medical Nutrition Therapy for Diabetes Mellitus........................................................................................................ C- C. Modification of Carbohydrate and Fat
  
  
  • Medical Nutrition Therapy for Gestational Diabetes C-
  
  
  • Dietary Management With the Exchange System C-
  
  
  
  


• Sugar in Moderation Diet C-


• Calorie-Controlled Diet for Weight Management C-


• Medical Nutrition Therapy for Disorders of Lipid Metabolism C-


• Fat-Controlled Diet C-


• Medium-Chain Triglycerides (Mct) C-


• Fiber-Restricted Diets............................................................................................................................................................. D- D. Modification of Fiber


• High-Fiber Diet D-
  
  
  • Dietary Fiber Content of Foods................................................................................................................................ D-
  
  
  
  


• Gastrointestinal Soft Diet D-


• Nutrition Management of the Full-Term Infant E- E. Pediatric Diets
  
  
  • Infant Formula Comparison Chart E-
  
  
  
  


• Nutrition Management of the Toddler and Preschool Child E-


• Nutrition Management of the School-Aged Child E-


• Nutrition Management of the Adolescent E-


• Ketogenic Diet E-


• Sodium-Controlled Diet F- F. Modification of Minerals
  
  
  • No Added Salt Diet (4,000-Mg Sodium Diet) F-
  
  
  • Food Guide — 3,000-Mg Sodium Diet F-
  
  
  • 2,000 Mg And 1,500 Mg Sodium Restricted Diet Patterns F-
  
  
  • Food Guide — 1,000-Mg Sodium Diet F-
  
  
  
  


• Nutrition Management of Potassium Intake F-
  
  
  • Potassium Content of Common Foods...................................................................................................................F-
  
  
  
  


• Nutrition Management of Phosphorus Intake F-
  
  
  • Phosphorous Content of Common Foods .............................................................................................................F-
  
  
  
  


• Nutrition Management of Calcium Intake F-
  
  
  • Calcium Content of Common Foods .......................................................................................................................F-
  
  
  
  


• Protein-Controlled Diet for Acute and Refractory Hepatic Encephalopathy G- G. Modification of Protein
  
  
  • Protein-Based Exchanges G-
  
  
  
  


• Medical Nutrition Therapy for Chronic Kidney Disease G-
  
  
  • Meal Patterns Using Healthy Food Guide G-
  
  
  
  


• Simplified Renal Diet G-


• Gluten-Free Diet H- H. Diets for Sensitivity/Miscellaneous Intolerances
  
  
  • Food Guide – Gluten-Free Diet ....................................................................................................................................H-
  
  
  
  


• Tyramine-Restricted Diet H-


• Lactose-Controlled Diet H-


• Nutrition Management of Food Hypersensitivities H-


• Body Weight Evaluation and Indicators of Nutrition-Related Problems II- II. NUTRITION ASSESSMENT/INTERVENTION


• Stature Determination II-


• Body Mass Index (BMI) II-


• Determining Ideal Body Weight (IBW) Based on Height to Weight: The Hamwi Method...................... II-


• Standard Body Weight (SBW) Determination Based On NHANES II II-


• Determination of Frame Size II-


• Estimation of Ideal Body Weight and Body Mass Index for Amputees II-


• Estimation of Energy Expenditures II-


• Estimation of Protein Requirements II-


• Laboratory Indices of Nutritional Status II-


• Classification of Some Anemias II-


• Diagnostic Criteria for Diabetes Mellitus II-


• Major Nutrients: Functions and Sources II-


• Physical Signs of Nutritional Deficiencies II-


• Food and Medication Interactions II-


• Herb and Medication Interactions II-


• Introduction III- III. CLINICAL NUTRITION MANAGEMENT


• Anticoagulant Therapy III-


• Burns III-


• Cancer III-


• Chronic Obstructive Pulmonary Disease III-


• Corticosteroid Therapy III-


• Monitoring in Diabetes Mellitus III-
  
  
  • Diabetes Mellitus: Considerations for Exercise III- Manual of Clinical Nutrition Management iii Copyright © 2013 Compass Group, Inc.
  
  
  • Diabetes Mellitus: Considerations for Acute Illness III-
  
  
  • Diabetes Mellitus: Gastrointestinal Complications III-
  
  
  • Diabetes Mellitus: Oral Glucose-Lowering Medications and Insulin III-
  
  
  • Diabetes Mellitus: Fat Replacers and Nutritive/Nonnutritive Sweeteners III-
  
  
  
  


• Dysphagia III-
  
  
  • Relationship of Dysphagia to the Normal Swallow III-
  
  
  
  


• Enteral Nutrition: Management of Complications III-


• Gastroesophageal Reflux Disease (GERD) III-


• Heart Failure III-


• HIV Infection and AIDS....................................................................................................................................................... III-


• Hypertension III-


• Hypertriglyceridemia III-


• Hypoglycemia III-


• Inborn Errors of Metabolism III-


• Iron Deficiency Anemia III-


• Nephrotic Syndrome III-


• Obesity and Weight Management III-


• Pancreatitis.............................................................................................................................................................................. III-


• Parenteral Nutrition (PN): Metabolic Complications III-


• Calculating Total Parenteral Nutrition III-


• Peptic Ulcer III-


• Pneumonia III-


• Pressure Ulcers III-


• Management of Acute Kidney Injury and Chronic Kidney Disease (Stage V) III-
  
  
  • Nutrition Care Outcomes and Interventions In CKD (Stage V) Renal Replacement Therapy III-
  
  
  
  


• Wilson’s Disease III-


• Caffeine and Theobromine Content of Selected Foods and Beverages IV- IV. APPENDIX


• Metric/English Conversions of Weight and Measures IV-


• Milligram/Milliequivalent Conversions IV-


• Salicylate Content of Selected Foods IV-


• Statement on Nutritional Adequacy A- A. Normal Nutrition


• Estimated Energy Requirement (EER):Male and Females Under 30 Years of Age..................... A-


• Estimated Energy Requirement (EER): Men and Women 30 Years Of Age A-
  
  
  • Physical Activity A- Estimated Calorie Requirements (Kcal): Each Gender and Age Group at Three Levels of
  
  
  
  


• Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Macronutrients A-


• Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins A-


• Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements A-


• Dietary Reference Intakes (DRIs): Estimated Average Requirements A-


• Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels, Vitamins A-


• Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels, Elements A-


• Food Fortification and Dietary Supplements A-


• Regular Diet – Adult A-
  
  
  • Food Guide For Americans (1800-2000 Calorie Pattern) A-
  
  
  
  


• High-Protein, High-Calorie Diet A-


• Nutrition Management During Pregnancy and Lactation A-
  
  
  • Daily Food Group Guidelines A-
  
  
  • Table A-1: Guidelines For Weight Gain After The First Trimester Of Pregnancy A-
  
  
  
  


• Nutrition And The Older Adult A-
  
  
  • Table A-2: Contributors To Unintended Weight Loss and Malnutrition in Older Adults A-
  
  
  
  


• Mechanical Soft (Dental Soft) Diet A-
  
  
  • Food Guide – Mechanical Soft (Dental Soft) Diet A-
  
  
  
  


• Pureed Diet A-
  
  
  • Food Guide – Pureed Diet A-
  
  
  
  


• Nutrition Management Of Fluid Intake And Hydration A-
  
  
  • Fluid Content Of The Regular Diet - Sample A-
  
  
  
  


• Vegetarian Diets A-


• Kosher Guidelines A-
  
  
  • Food Guide – Kosher Diet A-