![]() ![]() Advising patients to eat what appeals to them leads to increased patient satisfaction. A randomized control trial involving patients with intra-abdominal surgery revealed that consuming regular food items post-operatively could stimulate bowel peristalsis and the return of bowel function. It was revealed that 98% of patients perceive the full liquid diet to be unsatisfactory. Patient satisfaction is of high concern to RDs. It is recommended to transition from a clear liquid diet to a solid-food or regular diet without prescribing the full liquid diet to ensure the patient is receiving adequate nutrition during a time when nutritional needs are significantly higher. Diet restrictions exacerbate malnutrition and delay both discharge and healing. Some of these patients are malnourished upon admission however, many develop the condition during the hospital stay. A total of 25-50% of general medicine or general surgery patients exhibit protein-calorie malnutrition. It is most common in patients admitted for surgical management or gastrointestinal (GI) surgeries. Malnutrition, and the prevention of further malnutrition, isa primary concern ofRDs working with post-operative patients. The use of the full liquid diet is not recommended for greater than one to three days without additional supplements prescribed by registered dietitians (RDs). The full liquid diet contains mainly milk and milk-based products including pudding, ice cream, oatmeal, cream of wheat, cream based soups, and any other liquid foods allowed on the clear liquid diet. The current dietary advancements in many clinical settings include transitioning from nil per os (NPO) to a clear liquid diet, to a full liquid diet and to a regular diet or diet as tolerated prior to discharge. A full liquid diet contains foods that are liquid, or liquefy at room temperature, and are commonly prescribed to patients post-operatively in the hospital setting. The full liquid diet has been used as a transitional diet for the past 100 years. ![]() Key wordsįull liquid diet, post-operative, solid-food diet, survey, clinical dietitians Introduction Future studies are advised to more precisely examine the use of the full liquid diet, the education of physicians on the ordering of diets, and to reassess the use of the full liquid diet pertaining to the fact that dietitians are now allowed to make diet orders. In response to the full liquid diet having a positive contribution to the care of the post-operative GI patient, 7/24 responded with yes, 11/24responded no and 6/24 responded with “other.” Conclusions: This study provided insight into the current practicing members of the MNDPG relative to the use of the full liquid diet. Exactly half of the RDs believe that a solid-food diet would be well tolerated by post-operative patients and half of the RDs believe that a solid-food diet would not be well tolerated. The final usable samples included 24 RDs of which 100% were female, 48% worked in a Community Hospital, 40% specialized in General Medicine, and the average number of years as a practicing RD was 13.5 years. Results: Of the 1,914 surveys delivered, 25 responses were collected. Statistical analyses performed: Chi-Squared test, means including average, mode, median, and percentages. Main outcome measures: To analyze the responses of clinical dietitians on the use of the full liquid diet. A total of 1914 dietitians are members of the MNDPG. Participants: All members of the Medical Nutrition Dietetic Practice Group (MNDPG) were invited to participate in the survey. Survey results were analyzed using Statistical Package for the Social Sciences (IBM SPSS Statistics 20). An electronic survey using Qualtrics Survey Software was sent through the Medical Nutrition Dietetic Practice Group. Objective: To determine the opinions of clinical dietitians on the use of the full liquid diet. The full liquid diet contains mainly milk and milk products including pudding, ice cream, oatmeal, cream of wheat, cream based soups, and any other liquid foods allowed on the clear liquid diet. The current dietary advancements in a clinical setting include transitioning from nil per os (NPO) to a clear liquid diet, to a full liquid diet and to a regular diet or diet as tolerated prior to discharge. Background: The full liquid diet has been used as a transitional diet for the past 100 years. ![]()
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