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Irreversible inflammation of
the pancreas that can lead to
fibrosis
Disease progression: can
progress to fibrosis and
calcification of the pancreas.
Survival rate is 45% when
diagnosed after age 20.
Chronic Pancreatitis1
Description of disease Typical Symptoms
Pancreatitis Frequent small meals, pancreatic enzymes taken with each meal.
Low-fiber diet, promote weight gain
Gastroparesis
Frequent small meals.
Low fat and low fiber diet
Comparison to typical disease profile1,2
Multiple diseases with conflicting treatments
Weight loss vs. weight management
Increased vs. decreased calorie intake
Dairy Low-fat dairy High-fat dairy Low-fat dairy High fat dairy Fat-free dairy Cream cheese, sour
cream, cheese
Meat & Lean cuts, eggs, Fried meat, high- Lean cuts, egg High-fat meat Lean cuts, egg Tough meat, fried
beans, lentils fat meat whites whites, smooth nut meat, nuts, beans
alternatives butter & lentils
Vegetables ALL none Low-fiber veggies, High-fiber veggies Canned or well- Raw veggies,
canned veggies cooked veggies cooked greens,
high-fiber veggies
Fruit ALL Fruit juice Low-fiber fruit Berries, high-fiber Canned fruit, fruit Raw fruit, dried
fruit juice fruit
Grains Whole-wheat Refined grains, White flour Whole-wheat White flour Whole-wheat
products, oatmeal, grains in excess products, oatmeal, products, brown products, oatmeal, products, brown
brown rice, quinoa, crackers, white rice rice, popcorn, etc. crackers, white rice rice, popcorn, etc.
etc. all portion
controlled
Intervention - Custom Education
Foods T2DM Pancreatitis Gastroparesis
Recommended Not Recommended Not Recommended Not
Recommended Recommended Recommended
Dairy Low-fat dairy High-fat dairy Low-fat dairy High fat dairy Fat-free dairy Cream cheese, sour
cream, cheese
Meat & Lean cuts, eggs, Fried meat, high- Lean cuts, egg High-fat meat Lean cuts, egg Tough meat, fried
beans, lentils fat meat whites whites, smooth nut meat, nuts, beans
alternatives butter & lentils
Vegetables ALL none Low-fiber veggies, High-fiber veggies Canned or well- Raw veggies,
canned veggies cooked veggies cooked greens,
high-fiber veggies
Fruit ALL Fruit juice Low-fiber fruit Berries, high-fiber Canned fruit, fruit Raw fruit, dried
fruit juice fruit
Grains Whole-wheat Refined grains, White flour Whole-wheat White flour Whole-wheat
products, oatmeal, grains in excess products, oatmeal, products, brown products, oatmeal, products, brown
brown rice, quinoa, crackers, white rice rice, popcorn, etc. crackers, white rice rice, popcorn, etc.
etc. all portion
controlled
Monitoring and Evaluation
Food and Beverage intake: goal to meet >75% of
energy needs and tolerate food and beverage by mouth.
Anthropometrics: goal for gradual wt loss
Digestive system: goal for BM every 1-3 days and to
control N/V
Electrolyte and renal profile: electrolytes to be WNL
Endocrine profile: goal glucose <150mg/dL
References
1. Nelms M, Sucher KP, Lacey K. Nutrition Therapy and Pathophysiology. 3rd ed.
Boston, MA: Cengage Learning; 2016: 369-373, 461-463, 480-510.
2. DM: Executive Summary of Recommendations. Evidence Analysis Library.
http://www.andeal.org/topic.cfm?menu=5305&cat=5596. Published 2015.
Accessed May 10, 2017.
3. Nutrition Care Process Introduction. Nutrition Terminology Reference Manual.
https://ncpt.webauthor.com/pubs/idnt-en/. Published 2015. Accessed May 10,
2017.
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