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