Nutritional services
We offer expert individualized nutrition plans tailored to your preferences and medical conditions, empowering you to make positive changes in your life. Existing patients, call (520) 324-2075 to schedule an appointment. New patients, please contact your PCP for a referral.
Call 911 if you are seriously injured or feel you need emergency care. Emergency responders will help you decide the best course of action.
What Nutritional Services offers you
Personalized nutrition support for your well-being
We understand the crucial role nutrition plays in your overall health and well-being. Our experienced registered dietitians at the Nutrition Clinic offer medical nutrition therapy and nutrition counseling to help you master one of the most important factors for good health: a balanced diet.
Whether you hope to lose weight or manage a chronic illness, how you eat can mean the difference between failure and success. With the latest nutrition research and guidelines, we ensure you receive the most accurate and effective advice for your health needs.
What to expect at your Nutritional Services appointment
At your initial appointment with a registered dietitian nutritionist we will:
- Ask you about your current diet and lifestyle
- Assess your health and nutrition needs
- Create an individualized nutrition plan with you that is tailored to your diagnosis and eating habits
- Discuss with you how nutrition can improve your health status and quality of life
This appointment will take approximately an hour.
Conditions and concerns we treat
- Celiac disease
- Diabetes
- Failure to thrive
- Food allergies
- GI diseases
- High cholesterol/heart disease
- Home tube feeding
- Hypertension
- Kidney disease
- Nutrition and cancer
- Nutrition during pregnancy
- Weight management
Resources
Maximizing Nutrition During Cancer Treatment
Eating enough calories and protein and drinking enough fluid can be challenging during cancer treatment. Your body uses calories and protein for fuel to support healthy organs, muscle repair, and daily activity. Often your body will need more calories and protein to heal tissues and fight infections during cancer treatment.
Low appetite, fatigue, and treatment-related side effects can make it difficult to prepare foods and find foods that sound appealing. There are simple ways to encourage adequate intake that will help to provide the nutrition you need during treatment.
Tips
Low appetite
- Eat 6 to 8 small meals and snacks throughout the day
- Schedule your mealtimes instead of waiting to be hungry
- Do not skip meals
- Carry snacks with you so that food is always available
- Eat a bigger meal at the time of day when your appetite is largest
- Choose milkshakes, smoothies or high-calorie, high-protein nutritional drinks if you don't feel like eating a meal
Feeling full quickly
- Eat 6 to 8 small meals and snacks throughout the day instead of 3 large meals
- Avoid drinking large amounts of fluids with meals, rather sip on fluids throughout the day
- Make every bite count by choosing high-calorie and high-protein foods when possible
Difficulty eating meats
- Try ground or chopped meats mixed into a sauce or in a soup or casserole
- Use other protein sources including eggs, milk, cheese, yogurt, beans, cottage cheese, nuts and nut butter, and tofu
- Include a protein source at each meal and snack
- Drink high-calorie, high-protein nutritional drinks to help boost your protein intake
Taste changes
- Try enhancing the flavor of foods with herbs, spices, seasoning blends, marinades, and sauces
- Season foods with tart flavors such as citrus fruits, vinegar-based dressings, and pickled foods. You may need to avoid these foods if you are experiencing sore mouth or throat.
- Add sugar to improve the flavor of salty foods
- Add salt to decrease the sweetness of sugary foods
- Use lemon juice on foods to mask metallic taste
- Use plastic utensils if you experience a metallic taste
- Practice good oral hygiene
- Rinse mouth with baking soda and saltwater rinse (1 quart water mixed with ¾ teaspoon of salt and 1 teaspoon of baking soda) before and after meals to cleanse the tastebuds
Nausea and vomiting
- Attempt to eat small, frequent meals
- Choose bland, starchy foods and clear liquids, all served at room temperature
- Avoid greasy, high-fat foods and highly seasoned foods
- Drink liquids between meals rather than with meals
- Limit exposure to food odors by avoiding food preparation areas and using exhaust fans or opening windows
- Time meals to when nausea medications are most effective
Weight loss
- Increase the calories in your foods:
- Use milk instead of water for soups and cooked cereals
- Add butter or oil to potatoes, rice, pasta, vegetables, sauces, soups, or casseroles
- Spread butter or oil on bread for sandwiches
- Use mayonnaise or salad dressing on sandwiches and in dips or sauces
- Add gravy or buttery sauces to meats and vegetables
- Snack on avocado, guacamole, nuts, nut butter, olives or hummus
- Add extra protein to soups by slicing cooked egg white into the soup
Dehydration
- Drink 8-10 cups of fluid per day
- Use cues, like a timer, as a reminder to have something to drink
- Drink small amounts of fluid as often as possible
- Keep a filled water bottle nearby at all times
- Try flavored waters, milks, sports drinks, fruits juice, caffeine-free soft drinks, and other beverages to increase the variety
- Eat foods that are high in fluids like fresh fruit, broth, soups, gelatin, fruit ice, popsicles, ice cream, sorbet, sherbet, milkshakes, and high-calorie/high-protein nutritional drinks
Fatigue makes it difficult to prepare meals
- Choose foods that are ready to eat or easy to make to minimize time for food preparation including pudding cups, peanut butter, tuna, cereal bars, trail mix, cheese and crackers and eggs
- Use ready-to-drink high calorie/high protein nutritional drinks
- Make extra food and freeze the leftovers when you are able
- Keep meal preparation simple by using prepared and frozen foods
- Accept offers from family and friends to prepare meals or grocery shop for you
- Let your friends and family who help with meal preparation know your food preferences and needs
Tips for Increasing Calories to Maintain Weight
- Eat 3 meals and 3 snacks daily
- Drink only small amounts of liquids at meals, which can make you feel full faster
- Drink supplements or shakes with a snack between meals instead of at meals
- Add calories to at least one food item at each meal and snack
- Have favorite snacks available at all times and keep visual for reminders to eat
- Set up schedule of times to eat or set timer for reminders to eat
- Eat largest meal when appetite is strongest
- Make the meal experience pleasant—for example, eat with others, increase aesthetic appeal (set the table, use a centerpiece such as flowers)
Suggestions for adding extra calories to food
- Add butter, oil, or cream to foods
- Add nut butters to foods and fruit such as bananas and apples
- Add gravy, sauces, salad dressing, or BBQ sauce
- Add sweetener (sugar, brown sugar, maple syrup, and honey) to cereal and hot beverages
- Use 2% or full-fat dairy products like milk, yogurt, cream cheese, and cottage cheese
- Serve dessert with scoop of ice cream
- Sauté and fry foods when possible because these cooking methods add more calories than baking or boiling.
Chronic Kidney Disease Stage 3-5
Choosing healthy food, staying physically active and taking medicines as prescribed by your health care provider may help slow down the progression of kidney disease. There is not one eating plan that is right for everyone with kidney disease. Your registered dietitian nutritionist (RDN) will help you identify what’s best for you to eat.
Why is nutrition important in kidney disease?
Your kidneys help keep nutrients and minerals balanced in your body and remove the waste products from your blood. With kidney disease, your kidneys may not be able to do this job very well. You may need to make some changes to your diet.
You may need to control the amount of protein, sodium, potassium, phosphorus or calcium in your diet. You will also still need to follow diet recommendations for any other conditions you have, like heart disease or diabetes. Fortunately, these diets are similar.
Your nutrition care plan might change over time depending on the status of your condition. Your registered dietitian nutritionist or health care provider will tell you if changes are needed based on your blood test results.
How to plan a kidney-friendly meal
- Fill a 9-inch or 10-inch plate with:
- Your body needs protein to help build muscle, repair tissue, and fight infection. If you have kidney disease, eating less protein can help protect your kidneys if you are not on dialysis. The most effective way to protect your health is to eat less red meat such as beef or pork and smaller protein portions and to choose plant-proteins as a meat alternative. If you are on dialysis, the protein serving is the size of your palm. If you are not on dialysis, the protein serving is 1/3 to ½ the size of your palm. Your RDN will discuss how much protein you should eat.
- Eat at least 6 servings of grain daily and choose whole grains for at least half those servings.
- Fruits and vegetables are an important part of a healthy diet and help increase your intake of fiber. Eat at least 5 servings of fresh, frozen, or canned fruits and vegetables daily. These foods are a source of potassium but you only need to limit how much you eat if your potassium level is high.
- Products labeled as “low sodium” may use potassium chloride in place of sodium. Check the ingredient list to make sure you can safely eat low-sodium foods.
- Your RDN will make a specific recommendation for dairy and dairy alternatives based on your individual needs.
- Your health care provider will let you know if you need to limit fluid intake. Less fluid will help you manage urine output and avoid fluid retention which can cause shortness of breath, swelling, high blood pressure, and increased strain on your heart and blood vessels.
Nutrients to Monitor
You may need to pay attention to sodium, phosphorus, and potassium in your diet. Your RDN can provide you handouts on potassium and/or phosphorus for more details and strategies to manage these nutrients.
Tips to limit sodium:
- Eat home-cooked meals made from fresh ingredients.
- Choose foods and condiments with 200 milligrams of sodium or less per serving.
- Use frozen or packaged meals with 600 milligrams or less sodium per serving if you are too tired to cook.
- Check labels to avoid foods that have more than 200 milligrams of sodium per serving. These foods may include canned soups or soup mixes, packaged foods, pickled foods, sauces, and seasonings.
- Limit how much salt you add to foods or avoid it altogether. Salt-free seasonings like herbs, spices, lemon juice, and vinegar will flavor to your food without adding salt.
- Ask your RDN which frozen and convenience foods, fast foods, or restaurant meals may be ok for you.
Some of the most common GI conditions include:
Irritable bowel syndrome (IBS)
Irritable bowel syndrome (IBS) is where your intestinal muscles contract more or less often than normal. Abdominal pain, gas and bloating are common symptoms. Treating IBS can involve changing your eating habits or taking medication that your provider prescribes.
Diverticular disease
Diverticulosis is when small pouches (diverticula) form in the wall of your large intestine. When they become infected, it’s called diverticulitis. This can lead to bleeding and bowel obstruction.
Treatment could involve eating more fiber, taking antibiotics or having surgery.
Colon polyps and colon cancer
Colorectal cancer is one of the most common cancers in the U.S. Colonoscopy screenings help detect the disease, sometimes long before symptoms appear. Almost all colorectal cancers begin as colon polyps, benign (noncancerous) growths in the tissues lining your colon and rectum. Screening for colorectal cancer is important and early detection of the disease gives you the best chance at a cure.
Colitis
There are several types of colitis, which are conditions that cause inflammation of your bowel. Colitis can cause diarrhea, rectal bleeding, abdominal cramps and urgency (frequent and immediate need to poop). Ulcerative colitis and Crohn’s disease are two common types of colitis.
Celiac disease
Celiac disease causes problems in your GI tract when you eat gluten, a protein found in wheat and grains. It can cause symptoms like stomach pain, gas and bloating. It’s also considered an autoimmune condition because your immune system attacks gluten when it’s in your small intestine. The attack can damage your intestine enough that it stops working properly.
Acid reflux/GERD
Acid reflux and GERD (gastroesophageal reflux disease) is when acid from your stomach flows back up into your esophagus and throat. It causes a burning feeling that can feel like a sore throat. Medications, changing your eating habits and surgery are options for treatment.
Lactose intolerance
Lactose intolerance is when your small intestine can’t absorb lactose, an ingredient in milk and dairy products. It causes symptoms like diarrhea, bloating and gas. Treatment mainly involves avoiding foods and beverages that contain lactose.
Indigestion (dyspepsia)
Indigestion is stomach pain or discomfort after eating. It’s very common and typically happens within a few minutes to a few hours after having a meal. You can usually relieve your symptoms with an antacid.
Barrett’s esophagus
Barrett’s esophagus changes the appearance of the lining of your esophagus. Sometimes, it doesn’t cause symptoms, but chronic acid reflux/GERD almost always causes Barrett's esophagus. People with this condition have a higher risk of developing esophageal cancer.
Gastrointestinal diseases are health conditions that affect your gastrointestinal (GI) tract. Your GI tract is the path food takes through your digestive system — from your mouth to your rectum. It also includes your liver, pancreas and gallbladder. Some digestive system diseases cause problems that go away relatively fast with treatment. Others cause problems that are more serious.
GI diseases can be acute or chronic:
- An acute GI disease is one that happens suddenly and lasts a short period of time.
- A chronic GI disease can affect you for many months or years.
They can also be either functional or structural:
- A functional GI disease is when your healthcare provider can’t see any physical or structural issues when they examine your digestive tract.
- A structural GI disease is when your healthcare provider can see evidence of an issue when they examine you.
You’ve likely experienced several functional GI problems in your lifetime. Constipation, gas and diarrhea are examples of functional GI diseases. These types of GI diseases irritate your GI tract and lead to uncomfortable symptoms.
Some of the most common causes of functional GI problems are:
- Eating a diet low in fiber or high in processed foods
- Not getting enough exercise
- Traveling or other changes in your typical routine
- Stress and anxiety
- Holding your poop or not going as soon as you need to go
- Taking certain medicines
- Hormonal changes (like pregnancy or during menstruation)
- Food sensitivities or eating something that didn’t “agree” with you
Treatment for functional GI diseases usually involves lifestyle changes like eating more fiber-rich foods, getting more physical activity or avoiding triggers. Sometimes, functional problems go away on their own within a few days.
Structural GI diseases are typically more complicated. They tend to cause symptoms that last longer and don’t get better with lifestyle changes alone. Structural problems cause issues your provider can see, such as inflammation or blockages. Common examples of structural GI diseases include hemorrhoids, colon polyps and inflammatory bowel disease (IBD). Causes of structural GI diseases are more widespread.
You can lower your risk of many GI diseases by eating nutritious foods, being physically active several days each week and going to the bathroom as soon as you need to go. Getting regular screening for colon cancer and visiting your healthcare provider for annual wellness visits are also beneficial.
Overview: Heart-healthy nutrition therapy
A heart-healthy diet helps reduce cholesterol, manage blood pressure, and lower your risk of heart disease. Key strategies include:
- Eat whole grains, fruits, vegetables, and lean proteins.
- Maintain a healthy weight.
- Choose unsaturated fats and limit saturated fats.
- Reduce sodium by avoiding processed foods.
- Limit refined carbohydrates such as sweets and sugary drinks.
- Drink alcohol in moderation:
- Most healthy individuals can eat one whole egg daily. Check with your registered dietitian nutritionist (RDN) for personalized advice.
Choosing foods with healthier fats—especially polyunsaturated and monounsaturated fats—can help lower cholesterol when they replace saturated fats in your diet. These simple swaps make it easier to support heart health.
Choose lean protein and low-fat dairy foods to reduce saturated fat intake.
Saturated fat is usually found in animal-based protein and is associated with certain health risks. Saturated fat is the biggest contributor to raised low-density lipoprotein (LDL) cholesterol levels in the diet. Research shows that limiting saturated fat lowers unhealthy cholesterol levels. Eat no more than 5-6% of your total calories each day from saturated fat. Ask your RDN to help you determine how much saturated fat is right for you.
There are many foods that do not contain large amounts of saturated fats. Swapping these foods to replace foods high in saturated fats will help you limit the saturated fat you eat and improve your cholesterol levels. You can also try eating more plant-based or vegetarian meals.
Dairy swaps
Instead of:
- Whole milk
- Regular cheese
- Regular yogurt
- Full‑fat ice cream
Try:
- 1%, ½%, or skim milk
- Low‑fat cheese
- Non‑fat yogurt
- Low‑fat ice cream
Meat & protein swaps
Instead of:
- Fatty, marbled beef or pork
- Poultry with skin
Try:
- Lean beef, lean pork, or venison
- Poultry without skin
- Fish and seafood
Fat & oil swaps
Instead of:
- Butter
- Stick margarine
- Solid shortening
- Coconut oil or palm oil
Try:
- Reduced‑fat, whipped, or liquid spreads
- Liquid vegetable oils such as:
- Corn
- Canola
- Olive
- Soybean
- Safflower
Snack & spread swaps
Instead of:
Chips, crackers, and other snack foods
Try:
- Raw or unsalted nuts and seeds
- Nut butters
- Hummus with vegetables
- Avocado on toast
Eat foods rich in viscous (soluble) fiber
Viscous, or soluble, fiber is found in the walls of plant cells and occurs only in plant-based foods. Animal products, such as meat and dairy, do not contain fiber. In the stomach, viscous fiber absorbs water and forms a thick, gel-like substance. This process helps lower unhealthy cholesterol levels.
Good sources of viscous fiber include asparagus, Brussels sprouts, sweet potatoes, turnips, apricots, mangoes, oranges, legumes, barley, oats and oat bran.
Aim to consume 5 to 10 grams of viscous fiber daily. Increase fiber intake gradually and drink more water to help prevent constipation.
If meeting this goal is difficult, ask your registered dietitian nutritionist, or RDN, about fiber supplements. Choose products made with viscous fibers, such as psyllium seed husks or methylcellulose, which may help lower unhealthy cholesterol.
Limit refined carbohydrates
Carbohydrates fall into three categories: starches, sugars and fiber. Some carbohydrates occur naturally in foods, such as starches in rice and corn or sugars in fruit and milk.
Refined carbohydrates — foods high in simple sugars — can raise triglyceride levels. Elevated triglycerides are linked to an increased risk of coronary heart disease.
Examples of refined carbohydrates include table sugar, sweets and beverages with added sugar.
Too much sodium raises blood pressure and stroke risk. Follow these tips:
- Limit sodium to 2,300 milligrams or less daily.
- Avoid processed foods; choose fresh fruits, vegetables and meats.
- Skip adding salt when cooking or at the table.
- Read labels carefully:
- Flavor with herbs, spices, citrus juice or vinegar instead of salt.
- Remember: one teaspoon of salt equals 2,300 mg of sodium.
Aim for a healthy weight
Maintaining a healthy weight supports heart health. Talk with your registered dietitian nutritionist, or RDN, or your doctor about a weight goal that works for you.
Set realistic goals and focus on steady progress. Even modest weight loss can help. Losing 10 to 15 pounds may lower LDL, or “bad,” cholesterol by about 5 milligrams per deciliter.
Be physically active
Regular physical activity benefits your heart and overall health. Work with your health care team to choose activities you enjoy and can do safely.
Aim for about 30 minutes of activity on most days. Start small, build gradually and stay consistent.
Celiac disease is a lifelong condition that causes your body to have an autoimmune reaction to gluten. Gluten is a natural protein found in wheat, rye, barley, and malt. Eating foods with gluten when you have celiac disease may result in intestinal damage, and that damage may make you feel sick. For example, you may feel nauseated, get diarrhea, or feel tired. You may also experience intestinal damage even if you have no symptoms.
A gluten-free diet is the only way to treat celiac disease. Avoiding all gluten will allow your intestine to heal and improve your symptoms.
Key points:
Key points:
- Gluten-free eating is essential for managing celiac disease.
- Avoid all foods containing wheat, rye, barley, malt, and most oats unless labeled gluten-free.
- Meat, dairy, fruits, vegetables, and gluten-free grains can be part of a balanced diet.
- Check labels carefully and consult a registered dietitian nutritionist (RDN) for guidance.
To maintain a gluten-free diet:
- Meat, dairy, fruits, and vegetables are naturally gluten-free and can be included as part of a balanced diet.
- You can include gluten-free grains in your diet.
Avoid all gluten-containing foods, including:
- Wheat (bulgur, couscous, durum, einkorn, emmer, farina, farro, graham, kamut, semolina, spelt, triticale, wheat germ, wheat bran, wheat flour), wheat starch (unless specially processed), low-gluten flour
- Malt (flavoring, extract, vinegar), licorice, malted beverages, beer, ale, lager
- Rye
- Barley
- Oats, unless the label says they are gluten-free
- Seitan and three-grain tempeh
- Foods that are breaded or battered with gluten-containing flour
- Foods prepared in a gluten-containing sauce
If you choose to drink alcohol note that:
- Wine, distilled liquor, and gluten-free beer can be included as part of a gluten-free diet.
- Mixed alcohol beverages may contain gluten and require careful ingredient review.
Preventing cross-contamination is essential to allow the intestines to heal. Cross-contamination happens when gluten gets into your food by mistake, whether from crumbs on kitchen surfaces, cooking tools, or appliances such as a toaster, grill, or fryer.
Tips:
- Use dedicated cooking equipment for gluten-free foods.
- Clean surfaces and appliances thoroughly if they come into contact with gluten-containing foods.
Reading food labels is an important skill when following a gluten-free diet.
Key points:
- The word “wheat” must appear on a product label if it is an ingredient in a food.
- Manufacturers are not required to include the words “barley” and “rye” on a product label. Review the ingredients list to identify these and any other gluten-containing ingredients.
- Some manufacturers voluntarily label their products “gluten-free” if a food contains less than 20 parts per million of gluten.
- Some foods that are naturally gluten-free will not have that voluntary label but can still be included on a gluten-free diet.
The following activities will help you reduce your risk of cross-contamination when dining at a restaurant:
- Review restaurant websites to evaluate the gluten-free options before you go.
- Discuss your dietary restrictions with your server before you order.
- Ask about seasonings, preparation, and food handling.
Several small meals and snacks are often better tolerated and digested than large meals.
Strategies
- Plan to eat 3 meals and 3 snacks daily.
- Experiment with timing meals to find out when you have a larger appetite.
- Breakfast-type foods are often better tolerated so eat foods such as eggs, pancakes, waffles and cereal for any meal or snack.
- Carry snacks with you so you are prepared to eat every 2 to 3 hours.
- Determine what works best for you if your body’s cues for feeling hungry or full are not working.
- Take a walk before you eat (with health care provider’s approval).
Taking steps to make the experience enjoyable may help to increase your interest in eating and improve your appetite.
Strategies:
- Eat with others whenever possible.
- Include your favorite foods to make meals more enjoyable.
- Try new foods.
- Save your beverage for the end of the meal so that you have more room for food before you get full.
Try adding calorie-dense foods so that each bite provides more nutrition.
Strategies
- Drink milk, chocolate milk, soy milk, or smoothies instead of low-calorie beverages such as diet drinks or water.
- Cook with milk or soy milk instead of water when making dishes such as hot cereal, cocoa, or pudding.
- Add jelly, jam, honey, butter or margarine to bread and crackers. Add jam or fruit to ice cream and as a topping over cake.
- Mix dried fruit, nuts, granola, honey, or dry cereal with yogurt or hot cereals.
- Enjoy snacks such as milkshakes, smoothies, pudding, ice cream, or custard.
- Blend a fruit smoothie of a banana, frozen berries, milk or soy milk, and 1 tablespoon nonfat powdered milk or protein powder.
Add Protein to Your Meals and Snacks
Choose at least one protein food at each meal and snack to increase your daily intake.
Strategies
- Add ¼ cup nonfat dry milk powder or protein powder to make a high-protein milk to drink or to use in recipes that call for milk. Vanilla or peppermint extract or unsweetened cocoa powder could help to boost the flavor.
- Add hard-cooked eggs, leftover meat, grated cheese, canned beans or tofu to noodles, rice, salads, sandwiches, soups, casseroles, pasta, tuna and other mixed dishes.
- Add powdered milk or protein powder to hot cereals, meatloaf, casseroles, scrambled eggs, sauces, cream soups, and shakes.
- Add beans and lentils to salads, soups, casseroles, and vegetable dishes.
- Eat cottage cheese or yogurt, especially Greek yogurt, with fruit as a snack or dessert.
- Eat peanut or other nut butters on crackers, bread, toast, waffles, apples, bananas or celery sticks. Add it to milkshakes, smoothies, or desserts.
- Consider a ready-made protein shake. Your RDN will make recommendations.
Add Fats to Your Meals and Snacks
Try adding fats to your meals and snacks. Fat provides more calories in fewer bites than carbohydrate or protein and adds flavors to your foods.
Strategies
- Snack on nuts and seeds or add them to foods like salads, pasta, cereals, yogurt, and ice cream.
- Sauté or stir-fry vegetables, meats, chicken, fish or tofu in olive or canola oil.
- Add olive oil, other vegetable oils, butter or margarine to soups, vegetables, potatoes, cooked cereal, rice, pasta, bread, crackers, pancakes, or waffles.
- Snack on olives or add to pasta, pizza, or salad.
- Add avocado or guacamole to your salads, sandwiches, and other entrees.
- Include fatty fish such as salmon in your weekly meal plan.
For general food safety tips, especially for clients with immunocompromised conditions, ask your RDN for the Food Safety Nutrition Therapy handout.
Sometimes you may not feel like eating, even if you know the importance of good nutrition. These tips can help you:
· regain your strength and energy
· keep your body healthy
· heal and recover from surgery, illness and fight infection
These recipes can be modified to match your food preferences. For example, lactose-free or dairy alternatives can be used instead of dairy products, or apple juice can be used in place of orange juice.
Avoid Cross-Contamination in the Kitchen
It is critical that you avoid cross-contamination in your kitchen. Cross-contact or cross-contamination occurs when a food that is safe for you to eat comes into contact with a food you are allergic to, and the formerly safe food may now contain some proteins of the allergenic food. The following precautions are necessary to prevent cross-contamination at home:
- Use hot, soapy water to clean kitchen surfaces, cutting boards, and utensils.
- Wash kitchen countertops often, including immediately before you prepare your food.
- Wash the toaster oven rack often. Consider using reusable toaster bags.
- Use squeeze bottles for condiments whenever possible. This approach helps you avoid reusing knives or other utensils that previously came into contact with foods containing fish or fish proteins.
- Do not reuse frying oil.
- Consider using color-coded stickers for easy identification of allergy free foods.
- Store food on separate shelves in the refrigerator and pantry.
Your health care team has recommended tube feeding to help you meet your nutrition needs. Tube feeding provides liquid nutrition directly into your stomach or intestine through a tube, rather than through eating by mouth.
This liquid nutrition contains important nutrients your body needs and can help improve energy, strength and overall health.
Why Do I Need Tube Feeding?
Tube feeding may be recommended if you:
- Are unable to eat or eat enough on your own
- Have trouble swallowing safely
- Have delayed stomach emptying
- Have changes to your face or digestive tract that affect eating or digestion
Where does the feeding tube go?
Your health care team will place the feeding tube. In some cases, the tube is placed through the nose and goes into the stomach or small intestine.
If tube feeding is needed for a longer period, a minor surgical procedure may be used to place the tube directly into the stomach or small intestine.
Liquid nutrition travels through the tube into your stomach or intestine. It may be given in one of two ways:
- Bolus feeding: Liquid nutrition is delivered with a syringe at set times, similar to regular meals and snacks. Most people receive four to six bolus feedings per day.
- Continuous feeding: Liquid nutrition is delivered slowly over several hours using a feeding bag and pump, often overnight.
Your health care team will help choose the method that works best for you.
What is in liquid nutrition?
Most tube feedings use a commercial liquid nutrition formula. Your registered dietitian nutritionist will select a formula based on your calorie, protein, carbohydrate, fiber, fat, vitamin and mineral needs.
Some people choose to blend their own foods for tube feeding. Talk with your health care team before doing this to be sure it is safe and nutritionally balanced.
When should I call my health care team?
Contact your health care team if you experience any of the following:
- Bloating
- Dehydration, such as low urine output, dark urine, or a dry mouth or tongue
- Signs of fluid overload, such as swelling in the ankles or eyelids
- Diarrhea or constipation
- Vomiting
Early communication can help prevent problems and keep tube feeding working well for you.
The Outpatient Nutrition Clinic is located at the El Dorado Health Campus in our Wound Care Center. See below for more details:
