IQUITOS HOSPITAL

CESAR GARAYAR GARCÍA

TECHNICAL DOCUMENT:
DIET MANUAL

SERVICE OF
NUTRITION AND DIETETICS

2020
Iquitos - Peru
 INDEX

I. INTRODUCTION...............................................................3
II. PURPOSE...........................................................................4
III. OBJECTIVE........................................................................4
IV. LEGAL BASIS.....................................................................4
V. SCOPE OF APPLICATION...................................................4
VI. CONTENTS........................................................................5

VI.1. COMPLETE DIET.....................................................6

VI.2. HIGH-PROTEIN DIET................................................7
VI.3. WHITE DIET............................................................8
VI.4. SEVERE BLAND DIET........................................... 9
VI.5. LOW SODIUM DIET................................................ 10
VI.6. LOW-FAT DIET.....................................................11
VI.7. DIABETIC DIET.......................................... 13
VI.8. RENAL DIET.......................................................15
VI.9. HYPOALLERGENIC DIET................................................16
VI.10. ATRAUMATIC DIET................................................ 17
VI.11. COMPREHENSIVE LIQUID DIET..............................................19
VI.12. RESTRICTED LIQUID DIET..................................20
VI.13. LIQUID DIET............................................................22
VI.14. COMPLEMENTARY FEEDING................................23
VI.15. THEVENON DIET........................................................25
VI.16. NATIVE DIET..............................................................26

VII. RESPONSIBILITIES.........................................................27
VIII. BIBLIOGRAPHY.................................................................... 28

2
 TECHNICAL DOCUMENT: PER DIEM MANUAL

I. INTRODUCTION

The integral management of the hospitalized patient includes

nutritional treatment that focuses on the management of therapeutic
diets based on the pathology and on the educational component
directed to the patient and his family.

Therefore, the Nutrition and Dietetics service of the Iquitos Cesar

Garayar Garcia Hospital, taking into account the importance of
nutritional management, has considered within the activity plan the
updating of the Hospital diet manual as a guide for the institution's
dietary prescriptions in order to work in an integral way for the prompt
recovery of the patient.

This manual is specially designed to be used by health professionals,

nutritionists and nutritionists. It can be used in hospitals, food services,
private institutions and nutrition clinics.

It serves as a basis for treatment and dietary education for patients on

the ward, outpatients and those who require it, according to varying
amounts for different dietary and therapeutic regimens. In addition, it
includes a standard menu, which will facilitate the dietary prescription.

3
II. PURPOSE

Contribute to an adequate management of the therapeutic diet

according to the different pathologies of the patient.

III. OBJECTIVES

GENERAL OBJECTIVE

 To have a therapeutic diet treatment manual that reduces the

symptoms associated with the patient's different pathologies.

SPECIFIC OBJECTIVES

 To facilitate and expedite the nutritional care process in

hospitalized patients.
 Improve coordination between the clinical area services and the
food service to ensure compliance with the dietary prescription.
 Unify criteria with the health team regarding the nutritional
management of the patient.

IV. LEGAL BASIS

 Law No. 26842, "General Health Law".

 Legislative Decree No. 1161 - Legislative Decree approving the
Law of Organization and Functions of the Ministry of Health.
 Supreme Decree Nº 013-2006-SA, Regulation of Health Facilities
and Medical Support Services.
 Ministerial Resolution No. 850-2016/ MINSA, which approves the
"Rules for the Preparation of Normative Documents of the Ministry
of Health".

V. SCOPE OF APPLICATION
The scope of application of the manual corresponds to the
professional nutritionist staff that performs the evaluation, diagnosis
and nutritional monitoring of the different hospitalization areas of the
Hospital Iquitos Cesar Garayar Garcia.

4
VI. CONTENTS

OPERATIONALDEFINITIONS
The following operational definitions have been considered for the
development of the manual:

 NUTRITION: Nutrition is the intake of food in relation to the

body's dietary needs. Good nutrition (a sufficient and balanced
diet, combined with regular physical exercise) is a fundamental
element of good health.

 NUTRITION: It is the process by which we take from the

outside world a series of substances that, contained in the food
that is part of our body, are necessary for nutrition.

 DIETETICS: Science that applies knowledge of nutrition to

meal preparation and food planning, developing diets.

 FOOD: Natural or processed substances that often contain one

or more nutritive elements.

 DIET: Combination of foods consumed per day.

 DIETOTHERAPY: It is a part of dietetics that studies

quantitative and/or qualitative modified therapeutic diets.

 PRESCRIPTION OF THE DIET: Indication of the type, quantity

and frequency of food, in proteins, carbohydrates, fats, vitamins
and minerals.

VI.1. COMPLETE DIET

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VI.1.1. DEFINITION
It is that dietary therapeutic regimen sufficient in calories to cover the
energy needs of the individual, complete in its composition providing
macronutrients, micronutrients and fiber; harmonic in the proportion of
nutrients according to the appropriate recommendations for each
patient.

VI.1.2. TREATMENT OBJECTIVES

To provide the daily amount of energy necessary for the optimal
functioning of the organism.

VI.1.3. INDICATIONS
It is indicated for all hospitalized patients with adequate weight who
do not have compromised gastrointestinal tract, metabolic function
and/or who do not present any particular pathology or need.

VI.1.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
2000 10-12 30 60

VI.1.5. PERMITTED FOODS

Dairy products and by-products, eggs, all types of meat (chicken,
beef, fish, etc.), vegetables, fruits, vegetables, vegetables, cereals,
tubers, fats and sugars.

VI.1.6. FOOD NOT ALLOWED

Excessive consumption of saturated fats, high sodium foods and
industrialized foods should be limited.

VI.1.7. REGIME PLANNING

BREAKFAST Milk
2 French bread w/palette
LUNCH Vegetable soup
Lentils w/ rice and fried fish.
Apple
DINNER Chicken stew.
Apple Compote

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VI.2. HIGH-PROTEIN DIET

VI.2.1. DEFINITION
It is a complete dietary therapeutic regimen with a higher additional
contribution of proteins of high biological value.

VI.2.2. TREATMENT OBJECTIVES

 To provide amino acids to the body for more effective synthesis of
its own proteins.
 To preserve and/or recover the patient's muscle mass.

VI.2.3. INDICATIONS
It is indicated for all hospitalized patients in a state of Protein
Malnutrition in any of its degrees. Post-operative major surgery
patients. Polytraumatized, neoplastic or hypercatabolic patients.

VI.2.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
2000 12-15 30 55

VI.2.5. PERMITTED FOODS

Dairy products and by-products, eggs, all types of meat (chicken,
beef, fish, etc.).

VI.2.6. FOOD NOT ALLOWED

Excessive consumption of simple sugars, saturated fats and alcoholic
beverages should be limited.

VI.2.7. REGIME PLANNING

BREAKFAST Milk
2 French bread w/fresh cheese
LUNCH Wheat soup
Beans with rice and fried fish.
Apple
DINNER Stewed quinoa with cheese
Rice
Milk and milk

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VI.3. WHITE DIET

VI.3.1. DEFINITION
It is a dietary therapeutic regimen consisting of easily digestible
liquids and solids.

VI.3.2. TREATMENT OBJECTIVES

 Provide easily digestible food with little waste.
 Maintain the patient's nutritional status.

VI.3.3. INDICATIONS
Indicated in: Postoperative patients with progress of the Extensive
Liquid Diet. Patients with esophageal stricture and esophageal
varices in recovery. Elderly patients.

VI.3.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1600 10-12 30 60

VI.3.5. PERMITTED FOODS

 PROTEINS: Dairy products and derivatives, eggs, lean meats

(without connective tissue), and fish.
 CEREALS: Refined.
 SUGARS: Jam.
 VEGETABLES: Cooked vegetables.
 FRUITS: Boiled, in stewed fruit, in compotes, etc.

VI.3.6. FOOD NOT ALLOWED

Consumption of cured meats, sausages, whole grains, raw
vegetables, flatulent vegetables, vegetables with peel, raw and
peeled fruits, dried fruits and fried foods should be limited.

VI.3.7. REGIME PLANNING

BREAKFAST Milk
2 French bread
Boiled egg
LUNCH Noodle soup
Chicken stew with rice and boiled potatoes.
Jellied corn muffin
DINNER Mashed potatoes with rice and boiled egg.
Pineapple compote.

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VI.4. SEVERE BLAND DIET

VI.4.1. DEFINITION
It is a dietary therapeutic regimen consisting of foods with a very low
fat and residue content.

VI.4.2. TREATMENT OBJECTIVES

 Provide easily digestible food with little waste.
 Reduce fecal waste.

VI.4.3. INDICATIONS
It is indicated in: Pre and Postoperative patients of intestinal surgical
procedures. Patients with intestinal motility disorders. Patients with
Inflammatory Bowel Disease.

VI.4.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1500 10-12 30 60

VI.4.5. PERMITTED FOODS

 PROTEIN: Lean meat (chicken or egg whites)
 CEREALS: Rice and refined pasta.
 SUGARS: Jam.
 VEGETABLES: Cooked vegetables such as pumpkin, carrots,
boiled potatoes, etc.
 FRUITS: Boiled, in preparations (mazamorras).

VI.4.6. FOOD NOT ALLOWED

The consumption of fatty meats, sausages, whole grains, raw
vegetables, flatulent vegetables, vegetables with peel, raw and
peeled fruits, dried fruits and fried foods should be limited.

VI.4.7. REGIME PLANNING

9
 BREAKFAS Oats
T 2 French breads w/ egg white
Noodle soup
ALMUERZ O Baked chicken, rice and boiled potato
Pineapple mazamorra
DINNER Grilled chicken, rice and sweet potato
Apple compote

VI.5. LOW SODIUM DIET

VI.5.1. DEFINITION
It is that dietary therapeutic regimen with sodium restriction,
depending directly on the severity of the disease.

VI.5.2. TREATMENT OBJECTIVES

 Prevent and control blood pressure elevation in hypertensive
patients.
 Prevent and control edema associated with different pathologies.

VI.5.3. INDICATIONS
Indicated in: Cardiopathic patients (Congestive Heart Failure).
Patients with renal disorders (Nephrotic Syndrome, Nephritic
Syndrome, Chronic Renal Insufficiency, Acute Renal Insufficiency,
transplanted patients, etc.). Patients with liver disease (liver cirrhosis
with ascites or edema). Patients with Arterial Hypertension.

VI.5.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1800 10-12 30 60

VI.5.5. PERMITTED FOODS

 PROTEINS: Milk and yogurt, eggs, white meats and fish.
 CEREALS: Unsalted bread

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  SUGARS: Jam.
 VEGETABLES: Cooked vegetables.
 FRUIT: Fresh

VI.5.6. FOOD NOT ALLOWED

Consumption of cured meats, sausages, canned food products,
pickles, bakery products, margarine and salted butter should be
limited.

VI.5.7. REGIME PLANNING

Milk
DES AYUNO 2 French breads
1 tablespoon of boiled egg
Stewed quinoa with rice and chicken in orange
LUNCH sauce
Water pear
Chicken stew with rice
DINNER Pineapple mazamorra
VI.6. LOW-FAT DIET

VI.6.1. DEFINITION
It is that therapeutic low-fat diet, the reduction of fat implies the
limitation of both visible fats and fats incorporated in foods. The fat
content is 20% less than the total caloric value.

VI.6.2. TREATMENT OBJECTIVES

 Avoid gallbladder contractions and pain sometimes of great
intensity and duration of biliary colic.
 Avoid biliary dyspepsia.
 To normalize the patient's nutritional status.

VI.6.3. INDICATIONS
It is indicated in: Gallbladder stones, choledocholithiasis, acute
cholecystitis, chronic cholecystitis, pancreatitis in remission,
decompensated liver cirrhosis, fat malabsorption or steatorrhea,
dyslipidemia.

VI.6.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1600 12-15 25 60

VI.6.5. PERMITTED FOODS

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 Skim milk or 1% yogurt made from skim milk, lean meats, fish, poultry
without skin, beef, egg whites only, cheese prepared with fat milk, all
vegetables prepared in plain vegetables, all fruits, plain cereals
without fat, noodles, rice, bread; root vegetables: potato, sweet
potato, yucca, beverages: coffee, tea, fruit juices, cereal drinks,
desserts, gelatin.

VI.6.6. FOOD NOT ALLOWED

Whole milk, yogurt prepared with whole milk, chocolate milk, meats,
lamb, pork, sausages, canned meats, offal, whole eggs, whole milk
cheeses, avocado, olives, nuts, hazelnuts, stuffed pasta, fried sweet
potato, chocolate milk, desserts containing fats or chocolate, all fats,
especially saturated fats: butter, margarines, lard.

VI.6.7. REGIME PLANNING

BREAKFAST Oatmeal w/fruit

2 French bread
1 boiled egg white
LUNCH Semolina soup
Grilled fish with rice in garden style
Mandarin
DINNER Baked chicken w/rice and sweet potato
Red tagliatelle w/beef
Cornstarch cornstarch mazamorra

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VI.7. DIABETIC DIET

VI.7.1. DEFINITION
It is that dietary regime regulated in energy and macronutrients,
taking into account the selection of foods with lower glycemic index,
as well as the control of intake schedules. To calculate the nutritional
requirements of the diabetic patient, energy, protein, fat and dietary
fiber should be taken into account.

VI.7.2. TREATMENT OBJECTIVES

 To provide adequate nutrient supply oriented to the achievement
and/or maintenance of nutritional objectives.
 Prevent cases of hypoglycemia and hyperglycemia.
 Reduce the risk of atherosclerosis and its complications.

VI.7.3. INDICATIONS
Indicated in: Non-insulin-dependent Diabetes Mellitus, Insulin-
dependent Diabetes Mellitus.

VI.7.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCAL PROTEIN %. FAT % CARBOHYDRATES % FIBER gr.
FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
COMPLEXES
1800 12-15 30 55 25

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VI.7.5. PERMITTED FOODS
 CARBOHYDRATES (less from 40% from slow
absorption): Vegetables, legumes and cereals.
 PROTEINS: Milk skimmed, low-fat yogurt (with sweeteners),
fresh cheese, skinless chicken, lean beef,
 fish and eggs (egg whites or no more than 3 units per week).
 FATS: Omega 3 polyunsaturated fatty acids.

VI.7.6. FORBIDDEN FOODS

Bakery products, simple carbohydrates (simple sugars), fried foods,
high sodium foods, dried fruits, sausages, alcohol.

VI.7.7. REGIME PLANNING

BREAKFAST Oatmeal with almonds (sugar free)
2 whole wheat breads
1 boiled egg white

LUNCH Vegetable salad

Stewed quinoa w/ rice and baked fish Apple

DINNER Broccoli stir-fry w/ potato and baked chicken

NIGHT Milk with oatmeal.

QUEUING

VI.8. RENAL DIET

VI.8.1. DEFINITION

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 It is that dietary regimen that controls the intake of protein, sodium
and potassium; it provides an adequate supply of calories and
essential amino acids to meet the requirements of the patient with
some degree of renal impairment.

VI.8.2. TREATMENT OBJECTIVES

 To provide caloric intake and an adequate balance of
micronutrients to achieve the nutritional goals of the renal patient.
 Control sodium intake to avoid possible edema and elevation of
blood pressure.
 Control protein intake and serum phosphorus, calcium and
potassium levels.

VI.8.3. INDICATIONS
Indicated in: Patients with Renal Insufficiency without Hemodialysis.

VI.8.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1600 10-12 30 60

VI.8.5. PERMITTED FOODS

 PROTEINS: Limited quantities
 CEREALS: Refined and grains
 VEGETABLES AND FRUITS: With low potassium content.
 FATS: Polyunsaturated Fatty Acids

VI.8.6. FORBIDDEN FOODS

Consumption of red meat, vegetables and dried fruits should be
limited.

VI.8.7. REGIME PLANNING

BREAKFAST Oatmeal w/fruit
1 French bread
1 boiled egg white
LUNCH Vegetable soup
Baked chicken w/ rice & sweet potato
Baked pear
DINNER Vegetable soufflé with rice
Mazamorra with milk
Pineapple mazamorra

15
VI.9. HYPOALLERGENIC DIET

VI.9.1. DEFINITION
It is a dietary therapeutic regimen composed of foods that do not
contain allergenic ingredients or foods that could cause sensitivity in
certain patients.

VI.9.2. TREATMENT OBJECTIVES

 Eliminate foods that could cause allergic reactions.
 Reduce the risk of drug-nutrient interactions.

VI.9.3. INDICATIONS
It is indicated in: Treatment of Urticaria, allergic disorders (Asthma,
allergic Rhinitis, etc.), initiation of antiretroviral treatment.

VI.9.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1500 10-12 25 60

VI.9.5. PERMITTED FOODS

 PROTEINS: Chicken, turkey, beef.
 CEREALS/ TUBERCUTTING: Rice, noodles, potato, sweet
potato.
 VEGETABLES / FRUIT: All except citrus fruits.

VI.9.6. FORBIDDEN FOODS

 PROTEINS: Fish, shellfish, pork, canned meats, sausages, milk,
cheese, eggs and products and/or preparations containing them.
 FATS: Nuts, pecans, peanuts and peanut butter.
 FRUIT: Citrus fruits (orange, tangerine, etc), pineapple and
strawberries.
 Processed food products with colorants, preservatives.

VI.9.7. REGIME PLANNING

16
 BREAKFAST Oatmeal w/fruit
2 French breads w/ jam
LUNCH Chicken soup
Grilled chicken w/rice and boiled potato (no
dressing)
Peach mazamorra
DINNER Grilled chicken w/rice and boiled potato (no
dressing)
Pear mazamorra

VI.10. ATRAUMATIC DIET (EDENTULOUS)

VI.10.1. DEFINITION
It is a dietary therapeutic regimen modified in texture to facilitate
chewing. Initially it includes ground meats and stewed fruits as well as
cooked soft vegetables and soft foods that are easy to chew,
according to the patient's tolerance and preferences. This type of diet
is not lacking in nutrients.

VI.10.2. TREATMENT OBJECTIVES

Limit chewing, swallowing and/or digestion in patients unable to
consume solid food.

VI.10.3. INDICATIONS
It is used in patients with head and neck surgery, with dental, chewing
or swallowing problems, dysphagia, stenosis, surgical interventions
affecting the nervous system, esophagus or larynx. It is used in
patients progressing from parenteral or enteral feeding to solid
feeding.

VI.10.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1800 10-12 30 60

VI.10.5. PERMITTED FOODS

 PROTEINS: Chopped or shredded beef, poultry, eggs and fish.
 CEREALS: Refined and grains
 VEGETABLES: Cooked.
 FRUITS: Cooked without shell at preparations such
as; mazamorras or compotes.
 FATS: Butter, margarine, cream, oil, etc.

VI.10.6. FORBIDDEN FOODS

17
 Foods that should be avoided are those with sharp edges or surfaces
such as toast, potato chips, crackers. bread, etc.

VI.10.7. REGIME PLANNING

BREAKFAS Oatmeal w/fruits
T 2 French breads
1 tablespoon of boiled egg
LUNCH Pumpkin cream
Stewed quinoa with rice and steamed fish
(shredded)
Fig mazamorra
DINNER Mashed potatoes with rice and minced
chicken
Apple mazamorra

VI.11. LARGE LIQUID DIET

VI.11.1. DEFINITION
It is a dietary therapeutic regimen that provides liquid and semi-liquid
food at room temperature. It is used to provide nutrients to patients
with inability to chew, swallow or digest solid food.

VI.11.2. TREATMENT OBJECTIVES

Limit chewing, swallowing and/or digestion in patients unable to
consume solid food.

VI.11.3. INDICATIONS
It is indicated in: Patients with chewing swallowing problems,
dysphagia. Patients with oral cavity disorders. Post-surgical Head and
Neck patients. Patients with esophageal stricture.
Patients with mandibular fracture.

VI.11.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1200 10-20 30 60

VI.11.5. PERMITTED FOODS

Broths, strained cream soups, jelly, strained fruit juices, fried dough
without milk, etc. All beverages, except alcoholic beverages.

18
VI.11.6. FOOD NOT ALLOWED
Solid foods such as toast, whole grain cereals, nuts, crackers, bread,
etc.

VI.11.7. REGIME PLANNING

BREAKFAST Milk with oats
HALF MORNING Papaya juice
LUNCH Vegetable broth, gelatin, lemonade
HALF Oats
AFTERNOON
DINNER Chicken broth, gelatin, lemonade

VI.12. RESTRICTED LIQUID DIET

VI.12.1. DEFINITION
It is a dietary therapeutic regimen that provides the daily requirement
of water, which constitutes a source of easily absorbed oral liquids
with a minimum amount of residues. It is used primarily to assess the
tolerance of the gastrointestinal tract, but at the same time to cause
minimal stimulation of the gastrointestinal tract.
In this regimen, clear liquids at room temperature are provided,
however, it depends on the clinical condition of the patient, the type of
liquids to be provided.
It is worth mentioning that the Restricted Liquid Diet is insufficient in
energy and macronutrient content. Prolonged use as a sole power
source is not recommended.

VI.12.2. TREATMENT OBJECTIVES

Check the tolerance of the gastrointestinal tract of the patient with
possible pathologies of the same, or in those with indications to start
oral feeding after a surgical procedure at gastrointestinal level.

VI.12.3. INDICATIONS
It is indicated in: Patients in the recovery phase of gastrointestinal
surgical procedures. Patients with severe gastrointestinal function
disorders. Patients progressing to an oral feeding stage. Patients in
preparation for exploratory procedures (Colonoscopies, etc.) or
surgical procedures (Gastric Surgeries, etc.).

VI.12.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCAL PROTEIN %. FAT % FAT CARBOHYDRATES %

CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
400 SHORTAGE SHORTAGE 80

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VI.12.5. PERMITTED FOODS
Tea, Chamomile, Aniseed, clear jelly, white broths.

VI.12.6. FOOD NOT ALLOWED

Beef, milk and dairy products, foods with dressings, fatty foods.

VI.12.7. REGIME PLANNING

BREAKFAST Infusion
HALF MORNING Infusion
LUNCH White Broth
HALF Infusion
AFTERNOON
DINNER White Broth
VI.13. LIQUEFIED DIET

VI.13.1. DEFINITION
It is a liquid dietary therapeutic regimen consisting of processed foods
and fluid or low viscosity food preparations at room temperature, with
low residue and high water content, which should be administered
fractionally every 3 to 4 hours.

VI.13.2. TREATMENT OBJECTIVES

 Provide easily digestible food with little waste.
 To preserve the nutritional status of the patient unable to
receive oral feeding.

VI.13.3. INDICATIONS
It is indicated in: Postoperative patients of neurological surgical
procedures. Patients with neurological disorders. Patients with
swallowing disorders. Patients with maxillofacial surgeries. Patients
with oral or gastrointestinal ulcers.

VI.13.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCAL PROTEIN %. FAT % CARBOHYDRATES
FAT %
CARBOHYDRATES
%
CARBOHYDRATES
%
CARBOHYDRATES
1200 12 - 15 25 60

VI.13.5. PERMITTED FOODS

20
 The diet is made up of liquefied foods at room temperature, of which
the following can be included mainly.
 PROTEIN: Lean meat (chicken or egg whites)
 CEREALS: Rice and refined pasta.
 VEGETABLES: Cooked vegetables such as: pumpkin, carrots,
boiled potatoes, etc.

VI.13.6. FOOD NOT ALLOWED

 Solid, hard foods, foods with shells.
 Food with dressings

VI.13.7. REGIME PLANNING

BREAKFAST Oatmeal with milk
HALF MORNING Liquid yogurt
LUNCH Vegetable smoothie with egg
HALF AFTERNOON Strained oatmeal
DINNER Vegetable smoothie with egg

VI.14. COMPLEMENTARY FEEDING

VI.14.1. DEFINITION
It is that dietary regime considered as the first food received by the
child from 6 months of age - and covers part of its daily energy
requirement as it is a complementary food. It is semi-solid in
consistency and contains different foods throughout its 3 stages. The
stages are:
 Complementary Feeding I (6-8 months)
 Complementary Feeding II (9 - 11 months).
 Complementary Feeding III (12 - 23 months).

VI.14.2. TREATMENT OBJECTIVES

 Provide easily swallowed and digestible foods that complement
breastfeeding.
 Maintaining the right growth rate
 Preserving the nutritional status of the pediatric patient.

VI.14.3. INDICATIONS
It is indicated in: Pediatric patients from !os 6 months of age, taking
into account the type of complementary feeding depending on the
age of the child.

VI.14.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCAL PROTEIN %. FAT % CARBOHYDRATES %

21
 FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
800 12-25 35 60

VI.14.5. PERMITTED FOODS

 FOODS OF ANIMAL ORIGIN: Liver, blood, spleen, bofe, egg,
dairy products and fish (from 9 months of age).
 FRUIT: Banana, peach, papaya, apple, pear, passion fruit,
mango (mashed or crushed according to age).
 VEGETABLES: Squash, carrots, spinach, chard, etc.
 FATS: Vegetable oil, margarine or butter.

VI.14.6. FOOD NOT ALLOWED

Spicy, processed foods. fresh vegetables, dried crimson sausages,
foods high in sodium.

VI.14.7. REGIME PLANNING

COMPLEMENTARY FEEDING I
HALF MORNING ½ Banana crushed

½ medium dish of liver Puree

LUNCH

DINNER ½ flattened pear

COMPLEMENTARY FEEDING I I
HALF MORNING ½ Banana

¾ medium plate of Chopped liver

LUNCH with salad and rice
HALF
½ Apple
AFTERNOON
DINNER ¾ medium dish of chopped stew and
rice

SUPPLEMENTARYFOOD lll
BREAKFAST Milk, bread w/boiled egg

HALF MORNING ½ cup chopped papaya

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 1 medium plate of fish sudado w/
LUNCH sweet potato, carrot salad and rice.

HALF
1 yogurt
AFTERNOON
FOOD
1 medium plate of chicken stew
w/salad and rice
NIGHT QUEUING Milk

VI.15. THEVENON DIET

VI.15.1. DEFINITION
It is that diet that is indicated for a diagnostic test or control if the
digestive tract that is releasing blood in stool is three days before the
test.

VI.15.2. TREATMENT OBJECTIVES

 Maintain the patient's nutritional status.
 Detect the presence of blood in stool.

VI.15.3. INDICATIONS
It is indicated for patients with suspected internal bleeding due to
digestive disease (gastroduodenal ulcer, cancer, etc.) whose blood
loss is not visible to the naked eye, either as rectorrhagia or melena.

VI.15.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCAL PROTEIN %. FAT % CARBOHYDRATES %
FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
1500 12-25 25 60

VI.15.5. PERMITTED FOODS

 PROTEINS: White meats (Chicken or egg whites)
 CEREALS: Rice and refined pastas
 SUGARS: Clear jams
 VEGETABLES: Cooked vegetables: artichoke, turnip,
cauliflower, potatoes, cassava, etc.
 FRUIT: Boiled, in preparations (mazamorra) preferably white.

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VI.15.6. FOOD NOT ALLOWED
The consumption of red meat and its derivatives, fish, fruits,
vegetables containing peroxidases that can inhibit the reaction should
be limited.

VI.15.7. REGIME PLANNING

BREAKFAST Oatmeal w/fruit
2 French breads w/ jam
Chicken soup
LUNCH Grilled chicken w/rice, parboiled potato
Cornstarch cornstarch mazamorra
DINNER Parboiled chicken with rice and potato
Pear mazamorra

VI.16. NATIVE DIET

VI.16.1. DEFINITION
It is that dietary-therapeutic regimen sufficient in calories to cover the
energy needs of the individual native of the riparian zones, with foods
that are proper and exclusive to the zone. Complete in its composition
providing macronutrients, micronutrients and fiber; harmonic in the
proportion of nutrients according to the appropriate recommendations
for each patient.

VI.16.2. TREATMENT OBJECTIVES

 To provide the daily amount of energy necessary for the
optimal functioning of the organism.
 Provide easily digestible food.
 Maintain the patient's nutritional status.

VI.16.3. INDICATIONS

It is indicated for all hospitalized patients from riverside areas, with

adequate weight, who do not have compromised gastrointestinal
tract, metabolic function and/or who do not present any particular
pathology or need.

VI.16.4. NUTRITIONAL VALUE AND MACRONUTRIENT DISTRIBUTION

KCA PROTEIN %. FAT % CARBOHYDRATES %
L FAT CARBOHYDRATES %
CARBOHYDRATES %
CARBOHYDRATES
2000 10-12 30 60

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VI.16.5. PERMITTED FOODS

Fish, bush meat, chicken, eggs, plantains, ripe plantains, cassava,

rice, vegetables, fruits.

VI.16.6. FOOD NOT ALLOWED

Excessive consumption of saturated fats, high sodium foods and

industrialized foods should be limited.

VI.16.7. REGIME PLANNING

BREAKFAST Ripe banana drink - "Chapo".

2 loaves
1 boiled egg
LUNCH Vegetable salad
Fish wrapped in leaf with rice and cassava
Chopped papaya
DINNER Fish mazamorra with bananas
Rice
Infusion

VII. RESPONSIBILITIES
Compliance with the provisions of this manual is the responsibility of
the nutrition and dietetics service of the Iquitos Cesar Garayar García
Hospital.

VIII. BIBLIOGRAPHY .

1. Garcia P. Martinez J. 2005. Técnicas de Alimentación y Nutrición

Aplicadas, Mexico.
2. Gómez Morales. (2011). Nutritional and Metabolic Therapy of the
Hospitalized Patient, Colombia.
3. J.F., Mora (2009). Nutritional Support Espciat, 2nd Edition. Ed
Médica Panamericana. Guatemala.
4. Ladino L, Velásquez O. Manual of Clinical Nutrition. 1st edition
2010. Editorial Health Book's. Medellín.

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5. Mahan K., et al. (2009). Krause Dietotherapy, 13th edition,
Elserver lmprint Publishers, North Carolina, USA.
6. Practical Manual of Nutrition in Pediatrics et al. (2007), Editorial
Ergon, Majadahonda. Madrid.
7. Mataix J. 2002. Nutrition and Human Nutrition, Editorial Océano,
Barcelona Spain.
8. Ministry of Health, Peruvian Tables of Food Composition, Cenan
2009, Lima, Peru.
9. Summary of the American Diabetes Association (ADA) 2014
recommendations for ta clinical practice in the management of
diabetes mellitus.
10. Ríella M., (2009) Nutrition And Kidney, 1st ed. 3º. Reimp. Buenos
Aires; Medícal Panamericana.
11. Sylvia Escott - Strump. 2012 Nutrition, Diagnosis and Treatment, 7
edition, Wolters Klumer/ Lippincott willians & Wilkins publishers
United States.
12. Torresani M. Guidelines for nutritional care. 4th edition: April 2009.
Editorial Eudeba. City of Buenos Aires.
13. Http://www.who.int/topícs/nutrition/es/.

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