MFT Nutrition and Hydration Week 2021

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Across
  1. 5. Patients on a neutropenic diet must wash and peel this before eating (5)
  2. 6. A global standard with terminology to describe texture modified foods and thickened liquids used for individuals of all ages, in all care settings and for all cultures (5)
  3. 9. Soft and ___________; description for level six diet, previously know as fork mashable (9)
  4. 12. Fruit famously high in potassium (6)
  5. 13. ____________ and ___________; try to have 5 or more portions each day (5,10)
  6. 15. Patients on a neutropenic diet must cook or roast ____ and _____ before eating them (4,5)
  7. 17. The medical term for swallowing difficulties (9)
  8. 18. Macronutrient used in tissue repair and muscle synthesis (6)
  9. 20. Patients on a neutropenic diet cannot have any products made with this meat (4)
  10. 21. A patient who is overloaded might be placed on a _____ restriction (5)
  11. 22. 3, 6, 9 are what type of fats? (5)
  12. 23. Food _______ chart; when filled in can be used to calculate a patients energy and protein intake (6)
Down
  1. 1. Patients should be offered these throughout the day, especially if they have a reduced appetite (6)
  2. 2. This can happen if a patients fluid intake is too low (11)
  3. 3. These organs filter the blood (7)
  4. 4. Poor oral ___________ increases the risk of aspiration (7)
  5. 7. A healthy diet is low in this type of fat (9)
  6. 8. Plant matter that helps to keep you regular (5)
  7. 10. Made with full cream milk and ice-cream, this provides roughly 650kcal and 16gP (11)
  8. 11. When a patient is unable to tolerate any nutrition through their gut we can prescribe __________ nutrition
  9. 14. In 75% of patients, changing their ___________ will reduce their risk of aspiration (10)
  10. 16. Main dietary source of energy (13)
  11. 19. Usually found in protein foods, this nutrient is part of the cell which helps transport oxygen in the blood (4)