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Williams' Basic Nutrition & Diet Therapy
Chapter 22
Surgery and Nutrition Support
Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 1
14th Edition
Lesson 22.1: Nutrition Support and Methods of Feeding
Surgical treatment requires added nutrition support for tissue healing and rapid recovery.
To ensure optimal nutrition for surgery patients, diet management may involve enteral and/or parenteral nutrition support.
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Introduction (p. 447)
Clinical signs of malnutrition in: 38.7% of hospitalized elderly patients 50.5% of elderly patients in rehabilitation facilities
Effective nutrition should: Reverse malnutrition Improve prognosis Speed recovery
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Nutrition Needs of General Surgery Patients (p. 447)
Nutrition needs are greatly increased in patients undergoing surgery
Deficiencies easily develop Pay careful attention to:
Nutritional status before surgery Individual nutrition needs after surgery
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Poor Nutritional Status (p. 447)
Has been associated with: Impaired wound healing Increased risk of postoperative infection Reduced quality of life, increased mortality rate Impaired function of gastrointestinal tract,
cardiovascular system, respiratory system Increased hospital stay, cost
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Preoperative Nutrition Care: Nutrient Reserves (p. 448)
Nutrient reserves can be built up before elective surgery to fortify a patient
Protein deficiencies are common Sufficient kilocalories are required
Extra carbohydrates maintain glycogen stores Vitamin and mineral deficiencies should be
corrected Water balance should be assessed
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Immediate Preoperative Period (p. 449)
Patients are typically directed not to take anything orally for at least 8 hours before surgery
Before gastrointestinal surgery, a nonresidue diet may be prescribed
Nonresidue elemental formulas provide complete diet in liquid form
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Emergency Surgery (p. 449)
No time for building up ideal nutrient reserves Reason for maintaining good nutrition status at all
times
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Postoperative Nutrition Care: Nutrient Needs for Healing (p. 449)
Postoperative nutrient losses are great but food intake is diminished
Protein losses occur during surgery from tissue breakdown and blood loss
Catabolism usually occurs after surgery (tissue breakdown and loss exceed tissue buildup)
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Need for Increased Protein(p. 450)
Building tissue for wound healing Controlling edema Controlling shock by maintaining blood volume Healing bone: protein is essential Resisting infection: protein tissues are major
components of immune system Transporting lipids: fat is important component of
tissue structure
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Water (p. 451)
To prevent dehydration Elderly require special attention Large water losses possible from various routes IV fluids Oral fluids as soon as possible
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Energy (p. 451)
Provide sufficient nonprotein kilocalories for energy to spare protein for tissue building
Mifflin–St. Jeor equations: Male: BMR = (10 × Weight in kg) + (6.25 × Height in
cm) – (5 × Age in yr) + 5 Female: BMR = (10 × Weight in kg) + (6.25 × Height
in cm) – (5 × Age in yr) – 161 Energy needs increased for extensive surgery or
burn patients
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Vitamins (p. 451)
Vitamin C to build connective tissue B vitamins to metabolize protein and energy B-complex vitamins to build hemoglobin Vitamin K to promote blood clotting
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Minerals (p. 451)
Potassium Phosphorus Sodium, chloride Iron Zinc
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General Dietary Management(p. 452)
Routine IV fluids supply hydration and electrolytes, but not energy and nutrients
Methods of feeding Oral Enteral: Nourishment through regular
gastrointestinal route, either by regular oral feedings or by tube feedings
Parenteral: Nourishment through small peripheral veins or large central vein
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Methods of Feeding: Oral(p. 452)
Allows more needed nutrients to be added Stimulates normal action of the gastrointestinal tract Early feedings associated with reduced complications Progresses from clear to full liquids, then to a soft or
regular diet Routine house diet Assisted oral feeding: try to avoid making patient feel
inadequate
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Methods of Feeding: Enteral(p. 454)
Used when oral feeding cannot be tolerated Nasogastric tube is most common route Nasoduodenal or nasojejunal tube more appropriate
for patients at risk for aspiration, reflux, or continuous vomiting
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Methods of Feeding (p. 456)
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Alternative Routes (p. 455)
Esophagostomy Percutaneous endoscopic gastrostomy Percutaneous endoscopic jejunostomy
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Alternative Route Formulas(p. 456)
Generally prescribed by the physician Important to regulate amount and rate of
administration Wide variety of commercial formulas available Rate: bolus or continuous Monitoring for complications: diarrhea is most
common complication
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Parenteral Feedings (p. 458)
Definition: any method other than the normal GI route Peripheral parenteral nutrition: less than 5 to 7 days Total parenteral nutrition: for large nutrient needs or
longer periods Must be discussed with patient and/or family first
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Case Study
Mrs. White is a 76-year-old female who recently had a stroke. She has a functioning GI tract. The physician has recommended a PEG tube be placed for long-term feeding. Mrs. White will soon be transferred to a long-term care facility.
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Case Study (cont’d)
Evaluate appropriateness of recommended feeding route.
What evaluation criteria should be considered or what additional questions should be asked?
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Case Study (cont’d)
Is parenteral nutrition more appropriate for Mrs. White? Why or why not?
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Peripheral Parenteral Feeding(p. 459)
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Total Parenteral Nutrition (p. 460)
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Total Parenteral Nutrition (cont’d) (p. 460)
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Total Parenteral Nutrition (cont’d) (p. 460)
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Lesson 22.2: Nutrition Support Related to GI Surgery
Nutrition problems related to GI surgery require diet modifications because of the surgery’s effect on normal food passage.
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Special Nutrition Needs after Gastrointestinal Surgery (p. 460)
Gastrointestinal surgery requires special nutrition attention
Nutrition therapy varies depending on the surgery site
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Mouth, Throat, and Neck Surgery (p. 462)
Requires modification in the mode of eating Patients cannot chew or swallow normally Oral liquid feedings ensure adequate nutrition Mechanical soft diet may be optimal Enteral feedings required for radical neck or facial
surgery
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Gastric Surgery (p. 462)
Because the stomach is the first major food reservoir in the gastrointestinal tract, stomach surgery poses special problems in maintaining adequate nutrition
Problems may develop immediately after surgery or after regular diet resumes
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Gastrectomy (p. 462)
Increased gastric fullness and distention may result if gastric resection involved a vagotomy (cutting of the vagus nerve)
Weight loss is common Patient may be fed by jejunostomy Frequent small, simple oral feedings are resumed
according to patient’s tolerance
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Dumping Syndrome (p. 462)
Common complication of extensive gastric resection in which readily soluble carbohydrates rapidly “dump” into small intestine
Symptoms include: Cramping, full feeling Rapid pulse Wave of weakness, cold sweating, dizziness Nausea, vomiting, diarrhea
Occurs 30 to 60 minutes after meal Results in patient eating less food
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Case Study
Mary Ann has undergone bariatric surgery for extreme obesity. She is 35 years of age. Her surgery went well.
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Case Study (cont’d)
Name two factors that can reduce nutrient availability.
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Case Study (cont’d)
Outline the progression of Mary Ann’s nutrition plan postsurgery.
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Bariatric Surgery (p. 463)
Typical deficiencies in several micronutrients Progress from clear liquid to regular diet over about 6
weeks Thereafter limited to about 1 cup of food Subject to dumping syndrome
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Gallbladder Surgery (p. 463)
Cholecystectomy is removal of the gallbladder Surgery is minimally invasive Some moderation in dietary fat is usually indicated
after surgery Depending on individual tolerance and response, a
relatively low-fat diet may be needed over a period of time
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Gallbladder Surgery (cont’d)(p. 465)
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Intestinal Surgery (p. 464)
Intestinal resections are required in cases involving tumors, lesions, or obstructions
When most of the small intestine is removed, total parenteral nutrition is used with small allowance of oral feeding
Stoma may be created for elimination of fecal waste (ileostomy, colostomy)
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Intestinal Surgery (cont’d)(p. 466)
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Intestinal Surgery (cont’d)(p. 466)
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Rectal Surgery (p. 466)
Clear fluid or nonresidue diet may be indicated after surgery to reduce painful elimination and allow healing.
Return to a regular diet is usually rapid.
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Special Nutrition Needs for Patients with Burns (p. 466)
Tremendous nutritional challenge Plan of care influenced by:
Age Health condition Burn severity
Plan constantly adjusted Critical attention paid to amino acid needs
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Special Nutrition Needs for Patients with Burns (cont’d) (p. 466)
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Stages of Nutrition Care of Burn Patients (p. 466)
Burn shock or ebb phase Massive edema at burn site Loss of heat, water, electrolytes, protein Immediate IV fluid therapy with salt solution or
lactated Ringer’s solution After 12 hours, albumin solutions or plasma MNT not a priority at this time
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Stages of Nutrition Care of Burn Patients (p. 467)
Acute or flow phase Sudden diuresis indicates initial therapy success Constant attention to fluid intake and output Around the end of first week, bowel function
returns and rigorous MNT begins
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Medical Nutrition Therapy(p. 467)
High protein intake High energy intake
Caloric needs based on total BSA burned Liberal portion of kilocalories from carbohydrates Avoid overfeeding
High vitamin and mineral intake
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Stages of Nutrition Care of Burn Patients (p. 468)
Dietary management Careful intake record Oral feedings preferred Enteral or parenteral route may be used if oral
intake deficient Follow-up reconstruction
Nutrition support for skin grafting, reconstructive surgery
Personal support to rebuild will and spirit
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Williams' Basic Nutrition & Diet Therapy
Chapter 14
Food Habits and Cultural Patterns
Copyright © 2013 Mosby, Inc., an imprint of Elsevier Inc. All rights reserved. 51
14th Edition
Lesson 14.1: Social, Cultural, and Economic Patterns and Food Habits
Personal food habits develop as part of a person’s social and cultural heritage as well as individual lifestyle and environment.
Social and economic change often results in alterations in food patterns.
American eating patterns are influenced by many different cultures.
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Social, Psychological, and Economic Influences on Food Habits (p. 264)
Social structure Groups may be formed by economic status,
education, residence, occupation, family Group affiliation influences food attitudes and
choices Food and social factors
Food symbolizes acceptance and warmth in social relationships
Certain foods trigger childhood memories
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Psychologic Influences (p. 265)
Diet patterns Food has many personal meanings Many psychologic factors rooted in childhood
Food and psychosocial development Food relates closely to psychosocial development Toddlers may become “picky eaters” to control
parents Food neophobia (fear of unfamiliar foods) is
normal developmental factor
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Marketing and Environmental Influences (p. 265)
Media Peers Convenience items Grocery stores Cartoon characters
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Family Income (p. 265)
Low-income families suffer extreme need Illness, hunger, and malnutrition are more common in
this group About 14.3% of Americans live below poverty level
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Cultural Development of Food Habits (p. 265)
Food habits grow from many influences Personal Cultural Social Economic Psychological
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Cultural Development of Food Habits (cont’d) (p. 266)
Food habits are learned through everyday living and family relationships
Food habits are primarily based on food availability, economics, personal food beliefs
Cultural background and customs largely determine what is eaten
Foods may take on symbolic meaning
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Case Study
List three ways your own culture has helped share your personal food experiences. Share with the group if desired.
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Traditional Cultural Food Patterns (p. 266)
Shift in focus from “melting pot” to “diversity” American cities retain pockets of ethnic groups Cultural food habits are retained
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Religious Dietary Laws (p. 266)
Religious dietary laws Christianity
• Catholic• Protestant• Eastern Orthodox
Judaism Hinduism Buddhism Islam
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Jewish (p. 266)
Different dietary laws depending on orthodox, conservative, or reform beliefs
Dietary laws are called Rules of Kashruth; foods prepared according to these laws are kosher
Meat should come only from animals that chew their cud and have cloven hooves; no pork or birds of prey
Meat and milk products are not mixed Shellfish and crustaceans are avoided No eggs with blood spots are eaten
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Influence of Festivals (Jewish)(p. 266)
Many traditional Jewish foods relate to festivals of the Jewish calendar
Examples: bagels, blintzes, borscht, challah, gefilte fish, kasha, knishes, lox, matzo, strudel
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Muslim (p. 267)
Dietary laws depend on restriction or prohibition of some foods, promotion of other foods
Milk products: permitted at all times Fruits and vegetables: permitted unless fermented Breads and cereals: permitted unless contaminated Seafood and land animals: permitted Pork and alcohol: prohibited
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Representative Foods (Muslim) (p. 267)
Bulgur Falafel Fatayeh Kibbeh Pilaf Pita Tabouli
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Influence of Festivals (Muslim) (p. 268)
Ramadan 30-day period of daylight fasting Nights often spent in special feasts All Muslims, regardless of condition, observe this
fasting Some patients (e.g., pregnant or breast-feeding)
may have complications
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Case Study
Mr. H practices Muslim dietary laws. Discuss these laws in regard to a meal consisting of
pork medallions, milk, fresh salad with lettuce and tomato and cucumber, steamed carrots and pilaf.
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Spanish Influences (p. 268)
Mexican Basic foods are dried beans, chili peppers, corn Small amounts of meat and eggs are used Fruit consumption depends on availability and
price Puerto Rican
Food pattern is similar to Mexican Tropical fruits and vegetables are added Basic foods include viandas (starchy vegetables
and fruits), rice, beans
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National Food Guides for Mexico and Puerto Rico (p. 269)
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Native American (p. 268)
Indian and Alaska Natives Many diverse groups All have a spiritual devotion to the land Food has great religious and social significance Food differs according to what can be grown locally,
harvested or hunted on the land, or fished from local waters
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Native American (cont’d) (p. 270) Native American: Southern Arizona American Indian
Food Guide: Choices for a Healthy Life
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Influences of Southern United States (p. 270)
African Americans Food patterns developed through creative ability to
turn basic staples into memorable food Traditional breads include hot breads (biscuits,
spoonbread, cornbread) Wide variety of vegetables and leafy greens
(turnip, collard, mustard) are used Pork is a common meat
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French Americans (p. 272)
Cajuns in southern Louisiana are descendants of the French colonists of Arcadia (now Nova Scotia)
French culinary background blended with Creole cooking around New Orleans
Foods are strongly flavored, spicy Seafood is abundant
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Asian Food Patterns (p. 273)
Chinese Use a wok for quick stir-frying with little fat Vegetables and rice are staples Meat, eggs, and tofu are sources of protein
Japanese Rice is basic grain Many varieties of fish and shellfish used Vegetables usually steamed Diet is high in sodium, low in milk
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Southeast Asian (p. 273)
Southeast Asian: Vietnamese, Indonesian, Cambodian, Laotian Rice is a staple Soups are common Fish, shellfish, pork, chicken, and duck are
common Red meat eaten only once or twice a month
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National Food Guides for China, Japan, and Korea (p. 274)
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Mediterranean Influences(p. 274)
Italian Bread and pasta are basic ingredients Cheese, meats, poultry, fish, sausages, cold cuts,
and vegetables commonly used Olive oil, garlic, herbs, and wine used in cooking
Greek Bread is the center of every meal Cheese, yogurt, vegetables, rice, lamb, and fish
commonly used
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Mediterranean Influences (cont’d) (p. 275)
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Changes in American Food Habits (p. 275)
Basic determinants Physical Social Psychological
Factors influencing change Income Technology Environment Access to food Vision
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Changes in American Food Habits (cont’d) (p. 276)
Changing American food patterns Household dynamics Family meals Pattern of “grazing,” growing portion sizes Fast foods Health and fitness Economical buying
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