Title: Explain basic dietary management techniques.
Course: Practical Nursing I (14052-I) > Section: Explaining Principles of Anatomy and Physiology

Explanation should include

- diets served in healthcare agencies
- adjustments in diet for specific conditions
- selection of foods for specific diets
- nutritional supplements.

Process/Skill Questions:

- What standard diets, including regular, soft, and liquid, are served in healthcare agencies?
- How are diets adjusted to meet the nutritional needs of clients with diabetes, cardiovascular disease, renal disorders, gastric disorders, metabolic disorders, and physical disabilities?
- What are examples of specific diets? What foods are included or excluded for those specific diet orders?
- What are the principles and purposes of alternate nutritional feedings, such as total parenteral nutrition and enteral nutrition? How does one identify food allergies?