Patient Evaluation:

Disease location: Ileal Crohn’s- ileal perforation, s/p bowel rsx, PMHX: OLT

Biologic: No

Vitamin Deficiencies: Vitamin D

Highly selective eater, low variety

Restrictions/Preferences: Only eats in restaurants for lunch and dinner and will not cook. Foods at home are prepared and pre-cut.

Post-diet decision making: Priority placed on 1 suggested modification: swapping out proteins from red meat to poultry. Pt trust was needed and observation of compliance will drive next recommendation.

CDAI: General wellbeing 2/poor, Abdominal pain 1/mild, # of liquid stools per day 0, Abdominal mass 1/dubious, Current complications 0/ none

Description

Pre-consult

Amount

Post-consult Amount

Unit

Kellogg’s Froot Loops

1

Cup, whole pieces

Eggs, cooked

3

3

Medium

Potatoes, pan fried

1

1

Cup, chopped

Cantaloupe, fresh

1

1

Cup, cubed

Hamburger or ground beef, 80% lean

4

Oz

Hamburger bun, white

1

Small - 2 ¾” diameter

French fries, cooked from frozen

1

Order - from a restaurant

Chips ahoy, chewy chocolate chip cookies

6

Each

Chicken, broiler or fryers, breast skinless, boneless, meat only, cooked, grilled

2

3 oz

Sweet potato, baked

1

Medium - 2” × 5”

Cereals ready-to-eat, general mills, cheerios

1

Cup (1 NLEA serving)

Milk, 1% fat, lowfat

1

Cup

Broccoli, cooked from frozen

1

Cup, chopped

Almond butter, unsalted

2

Tbsp

Bananas, raw

1

Medium - 7” to 7 7/8” long

Rice cake

2

Regular - 4” diameter

Boost, nutritional energy drink, high protein

1

Bottle