Modi fi ed di et f or pati ent s wi th oesophageal difficulti es ( Pureed Di et/text ure C) ( Liqui di sed Di et/text ure B)

Transcription

1 Modi fi ed di et f or pati ent s wi th oesophageal difficulti es ( Pureed Di et/text ure C) ( Liqui di sed Di et/text ure B) Pati ent I nf or mati on Aut hor I D: GN/ J W Leafl et Nu mber: SL 006 Ver si on: 1 Na me of Leafl et: Modi fi ed di et f or pati ent s wi t h oesophageal diffi culti es t ext ur e B and C Dat e Pr oduced: Mar ch 2017 Revi ew Dat e: Mar ch 2019 Modifi ed di et f or pati ent s wit h oesophageal diffi culti es t ext ur e B and C Page 1 of 7

2 What are oesophageal diffi culti es? The oesophagus ( gull et) i s responsi bl e f or transporti ng f ood and fl uids t o t he st omach. Pr obl ems ari si ng i n t he oesophagus can have an i mpact on eati ng and dri nki ng. You may experi ence t he sensation of f ood sti cki ng, pai n/ bur ni ng when eati ng, t aki ng a l ong ti me t o eat a meal or ot her difficulti es. Pl ease ensur e you di scuss your sy mpt oms wit h your doct or and ask if you woul d li ke any f urt her i nf or mati on on your di agnosi s. Whi ch di et shoul d I have? Thi s l eafl et gi ves i nf ormati on on a pur eed di et and a li qui di sed di et. Pl ease r ead t he appr opri at e secti on based on whi ch di et you have been advi sed t o have. You have been r ecommended a... di et. Thi s di et hel ps t o reduce t he sy mpt oms you ar e experi enci ng. Pur eed Di et What i s a pureed di et? Thi s ref ers t o f ood t hat i s a t hi ck s moot h consi st ency. It requi res no chewi ng and can al so be r ef err ed t o as a puree or Text ur e C di et. How do I make it? The best way t o pr epare a pur eed di et i s usi ng a li qui di ser (bl ender). You will need t o adj ust t he amount of flui d you add t o obt ai n the ri ght consi st ency. Do not add wat er as it wi ll dil ut e t he meal and reduce t he nutriti onal cont ent of t he f ood, i nst ead, try li qui ds such as gr avy, fruit j ui ce or mi l k. So me f oods will requi r e si evi ng t o remove l umps or stri ngy bit s. How do I knowit is t he ri ght consi stency? You need t o adj ust t he fl ui d until t he f ood can be hel d on a f ork wit hout dri ppi ng t hr ough. If you need t o i ncr ease the t hi ckness of any f oods aft er t hey ar e pur eed, add a nat ur al t hi ckener such as cor n fl our, t omat o pur ee or i nst ant mashed pot at o. What can t I puree? So me f oods shoul d not be pur eed. Pl ease avoi d f oods t hat have skins, pi ps or ar e a fl aky t ext ur e, such as br ead, t ough meat, har d fruits, bi scuit s and beans. Modifi ed di et f or pati ent s wit h oesophageal diffi culti es t ext ur e B and C Page 2 of 7

3 Sa mpl e Foods Meat Pur ee meat al one t o pât é consi st ency bef or e addi ng t he li qui d. Thi s will hel p t o reduce t he pur eed meat bei ng t oo gr ai ny i n t ext ur e. Gr aduall y add li qui d t o t he bl ender such as: o To beef, add gr avy or soup o To chi cken, add gr avy, cr eam sauce or fruit j ui ces o To ham, add pi neappl e or fruit j ui ces o To por k, add gr avy, soups, appl e j ui ce, appl e sauce o To fi sh, add cheese sauce, whit e sauce, t art ar sauce Pot at oes, Past a, Ri ce Pot at oes: pur ee all types. If li qui d i s needed add war m mil k, butt er or sour cr eam. Past a and ri ce: pur ee usi ng war m mil k and butt er. Veget abl es Use st eamed or boil ed veget abl es and pur ee. Add extr a li qui d as necessar y, such as mi l k or cheese sauce. Avoi d coar se veget abl es and st al ks such as cel ery, caulifl ower and br occoli st al ks. Soups Pur ee soups t hat contai n veget abl es, noodl es or meat, t o ensur e a s moot h t ext ur e wi t hout l umps. Fr uit Pur ee ti nned or fresh fruit s; remove st ones, cor es and t ough ski ns. Use ti nned j ui ce or fruit j ui ce as extr a li qui d duri ng bl endi ng. Si eve t o remove seeds if necessar y e. g. raspberri es, strawberri es and ki wi fruit. Dessert s Many dessert s ar e s moot h and do not need to be pur eed e. g. cust ard, semoli na, smoot h or si eved yoghurt s, chocol at e mousse. St r ai n or bl end ot her puddi ngs t hat cont ai n l umps e. g. fruit yoghurt s, ri ce puddi ng. Pur ee cakes wit h an appr opri at e li qui d e. g. chocol at e wit h chocol ate sauce and i ce cr eam. Modifi ed di et f or pati ent s wit h oesophageal diffi culti es t ext ur e B and C Page 3 of 7

4 Br eakf ast Pur eed fruit, Ready Brek, porri dge or Weet abi x wit h hot mil k mi xed until t hi ck and s moot h. Snacks Mousse/I nst ant Whi p. Yoghurt s moot h or sieved. Pur eed fruit. Savour y snacks s moot h peanut butt er, cheese spr ead, smoot h pât é, hummus. You can al so buy pre- prepared pur ee meal s froma number of co mpani es, pl ease ask your Speech and Language Therapi st if you requi re f urt her i nf or mati on. Hel pf ul Hi nt s: You may fi nd eati ng small er meal s mor e frequentl y i s easi er. Small si ps of dri nks with meal s coul d assi st wi t h f ood passi ng down the oesophagus. Pl ease ensur e you ar e as upri ght as possi bl e when eati ng/ dri nki ng. Take your ti me wit h your meal. Ensur e your mout h and t eet h ar e kept cl ean as t hi s can i mpr ove your over all healt h and can add t o t he enj oy ment of your meal. If you ar e havi ng pr obl e ms wit h wei ght l oss or keepi ng your wei ght st abl e pl ease l et your GP/ Doct or i n t he hospit al know as you may need t o see a Di etiti an f or advi ce. Li qui di sed Di et What i s a li qui di sed di et? Thi s ref ers t o f ood t hat i s a runny s moot h consi st ency t hat remai ns liqui d and r equi r es no chewi ng. Thi s i s ref erred t o as a li qui di sed di et or Text ur e B. How do I make it? The best way t o pr epare a li qui di sed di et i s usi ng a li qui di ser (bl ender). You will need t o adj ust t he amount of flui d you add t o obt ai n the ri ght consi st ency. You may fi nd li qui di si ng i s easi er if you add fl uids such as gr avy, mil k, cr eam or t hi n cheese sauce. Alt hough wat er can hel p wit h li qui di si ng a meal, it will dil ut e the meal and r educe t he amount of cal ori es. You may fi nd your li qui di sed meal s l ack fl avour whi ch can be over co me by addi ng her bs and spi ces, sauces such as t omat o ket chup, soy sauce, l emon j ui ce or must ar d. How do I knowit is t he ri ght consi stency? It must be of a t hi n pouri ng consi st ency wit h no l umps. Str ai ni ng or si evi ng may hel p. Modifi ed di et f or pati ent s wit h oesophageal diffi culti es t ext ur e B and C Page 4 of 7

5 What can t I li qui di se? So me f oods shoul d not be li qui di sed. Pl ease avoi d f oods t hat have ski ns, pi ps or ar e a fl aky t ext ur e, such as br ead, t ough meat, hard fruits, bi scuit s and beans. Sa mpl e Foods It i s i mport ant wit h t hi s di et t o ensur e all meal s ar e compl et el y li qui dised t o a t hi n li qui d t hat can be pour ed. Meat Bl end meat al one t o a pât é consi st ency and then conti nue t o add enough li qui d t o fi ni sh wit h a t hi n li qui d. Gr aduall y add li qui d t o t he bl ender such as: o To beef, add gr avy or soup o To chi cken, add gr avy or cr eam sauce o To ham, add pi neappl e or fruit j ui ces o To por k, add gr avy, soups, appl e j ui ce, appl e sauce o To fi sh, add cheese sauce, whit e sauce, t art ar sauce Pot at oes, Past a, Ri ce Pot at oes: li qui di se all types. To add cal ori es and fl avour you can add war m mil k, butt er or sour cr eam. Past a and ri ce: li qui di se usi ng war m mil k and butt er. Veget abl es St eam or boil veget abl es. Add extr a li qui d as necessar y, such as mi l k or t hi n cheese sauce. Avoi d coar se veget abl es and st al ks such as cel er y, caulifl ower and br occoli st al ks. Soups Li qui di se soups t hat cont ai n veget abl es, noodl es or meat, t o ensur e a s moot h t hi n pouri ng t ext ur e wit hout l umps. Fr uit Bl end ti nned or fresh fruit s; remove st ones, cor es and t ough ski ns. Use ti nned j ui ce or fruit j ui ce as extr a li qui d duri ng bl endi ng. Si eve t o remove seeds if necessar y e. g. raspberri es, strawberri es and ki wi fruit. Modifi ed di et f or pati ent s wit h oesophageal diffi culti es t ext ur e B and C Page 5 of 7

6 Dessert s Ice cr eam or i ce l olli es wi ll melt i n your mout h t o a li qui di sed consi st ency. Dri nks A li qui di sed di et can be l owi n cal ori es and dri nks may be used t o hel p i ncr ease cal ori e i nt ake and can pr ovi de vari et y and fl avour s t o your di et. Exampl es incl ude hot chocol at e, malt dri nk, mi l k (hot or col d), mil kshakes, fruit j ui ces, mil ky coff ee or fruit s moot hi es. Pl ease ensur e all dri nks have no l umps and ar e a t hi n pouri ng consi st ency. If you ar e l osi ng wei ght you may need t o speak t o your GP or a Di etiti an regar di ng speci al nutriti onal dri nks t hat may be used t o boost your cal ori e i nt ake. You coul d al so t al k t o your Phar maci st about powder ed dri nks t hat boost your cal ori e i nt ake wit hout pr escri pti on. Hel pf ul Hi nt s: Pl ease ensur e you ar e as upri ght as possi bl e when eati ng/ dri nki ng. Ensur e your meal i s hot as li qui di sed f ood t ends t o go col d qui ckl y. Ensur e your mout h and t eet h ar e kept cl ean as t hi s can i mpr ove your over all healt h and can add t o t he enj oy ment of your meal. If you ar e havi ng pr obl e ms wit h wei ght l oss or keepi ng your wei ght st abl e pl ease l et your GP/ Doct or i n t he hospit al know as you may need t o see a Di etiti an f or advi ce. You mi ght fi nd it benefici al t o make l ar ger amount s so you can freeze meal s f or t he f ut ur e. Modifi ed di et f or pati ent s wit h oesophageal diffi culti es t ext ur e B and C Page 6 of 7

7 Co mment s, Compli ment s or Compl ai nt s The Pati ent Rel ati ons/pati ent Advi ce and Li aison Ser vi ce ( PALS) Depart ment pr ovi des confi denti al on t he spot advi ce, i nf ormati on and support t o pati ent s, rel ati ves, fri ends and car er s. Cont act Us Tel: ( Monday t o Fri day 9amt o 4pm) The Pati ent Rel ati ons/pals Manager Wri ghti ngt on, Wi gan and Lei gh NHS Foundat i on Tr ust Royal Al bert Edwar d I nfir mar y Wi gan Lane Wi gan WN1 2NN Ask 3 Questi ons Beco me mor e i nvol ved i n deci si ons about your healt hcar e. You may be asked t o make choi ces about your treat ment. To begi n wit h, try to make sur e you get t he answer s t o t hr ee key questi ons: 1. What ar e my opti ons? 2. What ar e t he pr os and cons of each opti on f or me? 3. How do I get support to hel p me make a deci si on t hat i s ri ght f or me? How We Use Your Personal I nf or mati on For det ail s on how we coll ect, use and st or e the i nf or mati on we hol d about you, pl ease t ake a l ook at our how we use your per sonal i nf or mati on l eafl et whi ch can be f ound on t he Tr ust websit e: www. wwl. nhs. uk/ pati ent _i nf or mati on/ Leafl et s/ def ault. aspx Thi s l eafl et i s al so avai l abl e i n audi o, l ar ge print, Br aill e and ot her l anguages upon request. For mor e i nf or mati on call Wri ghti ngt on, Wi gan and Lei gh NHS Foundati on Tr ust All ri ght s reser ved. Not t o be r epr oduced i n whol e or i n part wit hout the per mi ssi on of t he copyri ght owner