I.

PATIENT WITH DIABETES MELLITUS

Complete the table.

List at least 3 foods that are allowed, not allowed and should be serve in moderation for client
with Diabetes Mellitus:

Nursing Implications/ Explanations

Foods allowed  They are a key plant-based source of

1. Green leafy vegetables potassium, vitamin A, and calcium. They
also provide protein and fiber. They are
packed full of essential vitamins, minerals,
and nutrients. They also have minimal
impact on blood sugar levels.
 Whole grains contain high levels of fiber
2. Whole grains and more nutrients than refined white
grains. Eating a diet high in fiber is
important for people with diabetes
because fiber slows down the digestion
process. A slower absorption of nutrients
helps keep blood sugar levels stable.
 Fatty fish is a healthful addition to any diet.
3. Fatty fish Fatty fish contains important omega-3 fatty
acids called eicosapentaenoic acid (EPA)
and docosahexaenoic acid (DHA).

 Carbohydrates directly affect blood

Foods limited: glucose levels more than other nutrients.
The body breaks starches and sugars down
1. Carb-heavy foods into glucose.
 Most fruits are low on the GI scale, though
2. High-GI fruits melons and pineapple are high-GI. This
means that they can increase blood
3. Sugary drinks glucose more.
 Drinks that contain a lot of sugar, such as
energy drinks, some coffees, and shakes,
can imbalance a person’s insulin level.

Foods not allowed/ Forbidden:  Sugary foods, sweets, and many desserts
consist mostly of sugar and are low-quality
1. Sugars carbohydrates. They often contain little to
no nutritional value and can cause a sharp
 spike in blood glucose. Sugar can also
contribute to weight gain and the risk of
heart disease and stroke.
2. Dried fruit  This contains concentrated natural sugars,
which may spike blood glucose levels.

3. Fried foods and other foods high in saturated  Too much fat can threaten your heart and
fat and trans fat make diabetes harder to control.

II. PATIENT WITH GASTOINTESTINAL DISORDERS

Name 10 foods high in fiber content

 Navy (Haricot) Beans

Avocados
Chia Seeds
Acorn Squash
Green Peas
Collard Greens
Broccoli
Whole Wheat Pasta
Oranges
Sweet Potatoes

List five goals for feeding a patient with an inflammatory bowel disease

1. Restoring adequate nutrition intake

2. Correcting deficits, usually with supplements
3. Preventing further losses
4. Controlling substances that do not absorb well, such as fats
5. Promoting the healing and repairing and maintaining of tissue

III. PATIENTWITH LIVER DISORDER

Mrs. J is admitted to the hospital with a diagnosis of infectious hepatitis and is placed in isolation.

Her diet prescription is 350 g carbohydrate, 100 g protein, and 100 g easily digested fat. She will receive
a therapeutic dose vitamin supplement.

Answer the following questions about her diet:

A. What is the caloric value of her diet?

350 g carbohydrate x 4 cal/g = 1400 kcal
100 g protein x 4 cal/g =400 kcal
100 g fats x 4 cal/g =900 kcal
Total = 2700 kcal
 B. Why were the extra calories ordered?

Mrs. J is considered sick and getting extra calories is important so she doesn’t lose too much weight.
Eating well can help her handle illnesses. Being sick, the body needs more calories to function normally.
The body must work harder than normal in order to fight infection. To do this effectively, it needs to
maintain higher energy levels. This is why properly fueling a sick body is an essential part of getting
better.

IV.  PATIENT WITH GALLBLADER DISORDER

Fill the table with at least 3 foods for patient with gallbladder disorder in LOW FAT DIET

Nursing Implications/ Explanations

Foods allowed:  A good Source of vitamins, minerals,

1. Plant-based foods and antioxidants. These may help prevent
gallbladder disease.

2. Fiber  Fiber supports digestive health, and it may

offer protection  from gallbladder disease
by enhancing the movement of food
through the gut and lowering the
production of secondary bile acids

3. Lean protein  Protein is essential for the repair and

growth of body tissues. Red meat and dairy
products are good sources of protein

Foods limited:

1. Butter  This kind raises your bad cholesterol level,

2. Salad dressing and in turn may make you more likely to get
3. Margarine gallstones, The fat in meat and dairy foods
is saturated. Go for foods with non-
saturated fats like those found in fish and
vegetables instead.  Cook with vegetable
oils instead of butter and lard.
Foods not allowed/ Forbidden:  Refined carbohydrates may increase the
1. Refined carbohydrates risk of gallbladder disorders. In one study,
researchers found that eating 40 grams (g)
or more of sugar a day doubled the risk of
gallstones with symptoms.

 The gallbladder produces bile that helps the

2. Unhealthful fats body digest fats. A high intake of fats, and
 especially saturated and trans fats, may put
extra strain on this process.
Researchers have found that people who
consume red, processed meats, and egg as
part of an overall unhealthful diet have a
higher risk of gallstones.
3. Vegetable oil
 Foods that are greasy or fried in oils like
vegetable oil and peanut oil are more
difficult to break down and can cause
gallbladder problems.