1 1 2 diet Manual for long -Term care Residents 2014 Revision The Office of Health care Quality is pleased to release the latest revision of the diet Manual for long -Term care Residents. This Manual is a premier publication serving as a resource for providers, health care facilities, caregivers and families across the nation. In long -term care facilities, meeting nutritional requirements is not as easy as it sounds. It is important to provide a wide variety of food choices that satisfy each resident s physical, ethnic, cultural, and social needs and preferences.
2 These considerations could last for months or even years. Effective nutritional planning, as well as service of attractive, tasty, well-prepared food can greatly enhance the quality of life for long -term care residents. The diet Manual for long Term care Residents was conceived and developed to provide guidance and assistance to nursing home personnel. It has also been used successfully in community health programs, chronic rehabilitation, and assisted living programs. It serves as a guide in prescribing diets, an aid in planning regular and therapeutic diet menus, and as a reference for developing recipes and preparing diets.
3 The publication is not intended to be a nutrition- care Manual or a substitute for individualized judgment of a qualified professional. Also included, is an appendix that contains valuable information to assess residents nutritional status. On behalf of the entire OHCQ agency, I would like to thank the nutrition experts who volunteered countless hours to produce this valuable tool. We also appreciate Beth Bremner and Cheryl Cook for typing the Manual . The full committee includes: Committee Chairs Beth Bremner and Jan Madden Committee Members Heather Albertson, Pat Cierniak, Blenda Eckert, Nancy Ferrone, Anita Gathogo, Angela Lang, Jonine Natale, Siony Placiente, Jean Smith, Tim Smith-Kayode, Joan Todd and Becky Weavil.
4 Patricia Tomsko Nay, MD, CMD, CHCQM, FAAFP, FAIHQ, FAAHPM Executive Director and Acting Medical Director 3 diet Manual 2014 Revision Table of Contents Regular diet 5-7 Mechanical Soft (Dental diet ) 8-10 Dysphagia Level 1 (Pureed diet 11-14 Dysphagia Level 2 (Mechanically Altered diet ) 15-19 Dysphagia Advanced Level 3 diet 20-23 Full Liquid diet 24-26 Clear Liquid diet 27-28 Restricted Fiber diet / Restricted Residue diet 29-30 Increased Fiber diet 31-33 Pleasure Feedings 34 Small Regular and Large Portion Sizes 35 Small Portions diet 36-37 Large Portion diet 38 Vegetarian diet 39-41 Lacto-Ovovegetarian Meal Plan 42 Vegan Meal Plan 43 No Added Salt diet 44 Low Sodium diet (2 4 grams))
5 45 Cholesterol Restricted and Fat Controlled diet 46-49 Limited K+ diet & Liberalized Renal diet 50 Renal diet 51-53 Potassium Containing Foods (over 300 mg K+ per serving) 54-63 Renal diet High Phosphorus Foods 64 Renal diet Continued 65 Simplified Guideline for Standard Carbohydrate Controlled diet 66-67 Carbohydrate Controlled diet 68-95 Calorie Restricted (Low Calorie) diet 96 Limited Concentrated Sweets (LCS) diet 97-99 Diabetic diet Calculated 100 Lactose Reduced diet 101-102 Kosher diet 103-107 Enteral Nutrition 108-110 Parenteral Nutrition 111-113 Gluten Free diet 114-118 Finger Food diet 119-122 Thickened Liquids 123 4 Appendix Estimated Calorie Needs Method I 124-125 Estimated Calorie Needs Method II 126 Estimated Protein Needs 127-128 Miffin St.
6 Jeor Equation and Cheat Sheet 129 Estimated Fluid Needs/Serum Osmolality 130-131 Estimated Height 132 Nutrition Assessment Guidelines: When adjustments are required 133 Calculation Metabolically Active Weight and Ireton Jones Equation 134-135 References and Recommended Readings for Calculating Energy Needs 136 Body Mass Index & Table 137 MAO Inhibitors and Food Interactions 138-139 Fiber Content of Common Food 140-144 Recipes for Fiber Supplements 145 Caffeine Content of Foods and Beverages 146-147 Scoop Sizes 148 Milligrams and Milliequivalent Conversions 149 Measures and Metric Conversions 150 Abbreviations 151 Official Do No Use
7 List 152-153 Recipe for Puree Bread 154-158 French Toast Souffle Recipe 159 Super Shake Recipe 160 Food Guide Pyramid, Dietary Guidelines for Americans 2005 and DASH diet , DRI s 2010, My Plate For Older Adults, Information regarding risks of tube feeding for older adults and Culture Change Movement. 161 5 Regular diet I. Description The regular diet is designed for residents who do not require any dietary restrictions. The Dietary Guidelines for Americans , 2010 and My Plate for Older Adults 2011 (see appendix) have been used as the basis for this and all other diets and menus in this edition.
8 The meal patterns and daily amounts of each food group in the regular diet have been calculated to meet the needs of sedentary males and females age 51 and over. Refer to Appendix 5, 6, and 7 of the Dietary Guidelines for Americans 2010 to adjust the meal patterns for other age/gender and activity levels. Individual meal preferences must also be considered in planning this and other diets in the Manual . II. Approximate Composition Calories 1600-2000 Protein 60-75 grams III. Adequacy This diet contains all nutrients necessary to provide and maintain adequate nutrition based on the Dietary Reference Intakes, 2010 FOOD GROUPS FOODS INCLUDED DAILY AMOUNTS Milk All types.
9 Yogurt 3 or more servings (1 serving equals 8 ounces) Meat and equivalents Meat, fish, shellfish, At least 5 meat poultry, cheese, eggs, equivalents dried beans, peas and lentils, peanut butter, seeds, and nuts 1 meat equivalent equals: Lean meats, fish, 1 oz. cooked meat, fish, poultry no skin, lower shellfish, cup canned tuna fat cheeses or salmon, 1 oz. poultry, 1 oz. cheese cup cottage or ricotta cheese, 1 egg, 2 egg whites Legumes and meat cup cooked dried alternatives beans, peas, lentils, 2 tbsp peanut butter, 4 oz.
10 Of tofu; 6 Regular diet FOOD GROUPS FOODS INCLUDED DAILY AMOUNTS Fruits All types 2 or more servings Citrus or high 1 serving equals: vitamin C fruit cup fruit, daily 1 medium fresh fruit or 4 ounces fruit juice Vegetables All types, including 3 or more servings potatoes, corn, lima 1 serving equals: beans, peas; legumes, 1 cup chopped raw; or dark green leafy or cup cooked; or 4 6 yellow vegetables ounces vegetable juice (3-4 times a week) Soups All types As desired 1 serving equals: 6 ounces Bread, Cereal All types, especially 6 or more servings & Grains whole grains 1 serving equals: 1 slice of bread; 3/4 cup ready to eat cereal; cup cooked cereal.