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High-Calorie/High-Protein Diet: Policy and Procedures

High-Calorie/High-Protein Diet:
Policy and Procedures

Effective date:  
_________________________________________________
Date revised:
_________________________________________________
Date reviewed:
_________________________________________________
Approved by:
_________________________________________________
Issuing department:
_________________________________________________

Policy
It is the policy of the Dietary Department to provide high-calorie and high-protein foods to meet the nutritional requirements of patients whose metabolic conditions, either temporarily or permanently, require greater amounts of nutrients than you can achieve with a regular diet.

Procedures

  • Foods containing protein of high biologic value are emphasized, including eggs, milk, meat, poultry, and fish.
  • You can achieve an increase in caloric intake by adding additional servings of food of moderate- to high-caloric density.
  • Infection, surgery, fever, trauma, malnutrition/failure to thrive, human immunodeficiency virus/acquired immunodeficiency syndrome (HIV/AIDS), renal disease, cystic fibrosis, athetoid cerebral palsy, certain cancers, burns, head injury, and wound healing increase metabolic requirements for protein and calories. A registered dietitian will assess patients with these conditions and place them on the high-calorie/high-protein diet, as appropriate.
  • Routine monitoring of weight and other clinical indices of nutritional status will determine the adequacy of the diet as specified in policy _____________________.
  • When intake of meals is poor, formula nourishment may help patients meet calorie and protein needs.
  • Each daily menu should provide (2800–3800 calories and 100–120 grams of protein):
  • Protein-rich foods: ³8 ounces (oz)
  • Milk or milk products: ³4 servings
  • Fruit: ³1 cup (C) equivalent
  • Vegetables: ³1½ C
  • Grains: ³6 oz
  • Fat: ³2 tablespoons (Tbsp)

Sample menu

Breakfast

Lunch

Supper

4 fluid ounces (fl oz) fruit nectar

Roast beef sandwich made with 3 oz meat

Stir-fry made with 3 oz chicken and 1 C cooked vegetables

1 C Cream of Wheat®, served with 2 Tbsp half-and-half

½ C peas with 2 teaspoons (tsp) margarine

1 C brown rice

½ C scrambled egg with 1 oz cheese

½ C fruit cocktail

1 C mixed fruit salad

8 fl oz  whole milk

1 C of bean soup

1 whole-grain dinner roll with 2 tsp margarine

1 banana

1 slice of apple pie

2 sugar cookies

 

8 fl oz whole milk

8 fl oz whole milk

 

Review Date 7/12
G-1815

 

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