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P&S Surgical Hospital employs a full-time licensed, registered dietitian to meet your nutritional needs while you are in the hospital and to help you with your diet plan once you are discharged. Dietitian Marci Parker, LDN, RD, may be reached at 388-4040; she will answer any questions you may have. Your diet, as prescribed by your physician, is an important part of your care while you are in the hospital. We will make every effort to learn and accommodate your likes and dislikes so you may enjoy your meals as much as possible.
As part of your Pre-Op visit, the dietitian will provide you with dietary counseling. If you think of any special dietary needs or concerns after your visit, please ask the nursing staff to contact the dietitian for you.
Breakfast is served between 7 a.m. and 9 a.m.; lunch between 12 noon and 2 p.m.; and dinner between 5 p.m. and 7 p.m. A complimentary tray will be provided for your family member. If you (or your family members) would like a snack between meals, please alert the nursing staff, and they will provide a snack in accordance with your diet order.
Listed below are heart healthy suggestions and instructions for a tonsillectomy and adenoids diet.
Lower your cholesterol, and substitute foods high in saturated fat and cholesterol for healthier options.
Whole Milk Dairy Products should be swapped for fat-free (skim) or 1% milk and dairy products. These are rich in protein, calcium and other nutrients without being high in fat and cholesterol.
Butter, Cream and Ice Cream should be saved for special occasions. They have more fat and saturated fat than whole milk. Watch out for butter and cream hidden in many casseroles and other dishes, bakery goods and desserts.
Cheeses are high in saturated fat. Healthier options are low fat cottage cheese, part skim milk mozzarella, ricotta, and other low fat cheeses.
Eggs are high in cholesterol. One egg yolk contains about 213 mg cholesterol. Egg whites do not contain cholesterol and are good protein sources. In fact, you can substitute 2 egg whites for each egg yolk in many recipes.
Meats should be lean. The American Heart Association recommends eating no more than 6 ounces of cooked lean meat, poultry, fish or seafood a day. Lean beef cuts include the round, chuck, sirloin or loin. (Buy “choice” or “select” grades rather than “prime” and lean or extra lean ground beef.) Lean pork cuts include tenderloin or loin chop. Trim all outside fat before cooking.
Processed Meats include sausage, bologna, salami, and hot dogs. Many processed meats – even those with “reduced fat” labels–are high in calories and saturated fat. Read labels carefully and choose such meats occasionally.
Chicken and turkey are healthier than duck and goose, which are high in fat. Chicken and turkey are also preferable to fatty red meat. Remove the skin before cooking poultry, except when cooking the whole bird. A lot of the fat is stored under the skin, so removing the skin lets the fat drain.
Fish can be fatty or lean, but still low in saturated fat. The American Heart Association recommends eating fish at least two times per week. Prepare fish baked, broiled, grilled or boiled rather than breaded and fried.
Shellfish, especially shrimp and crawfish, have more cholesterol than most other types of fish and seafood. They are lower in total fat and saturated fat than most meats and poultry.
Store-baked goods are often made with egg yolks and saturated fats. Eating limited amounts is OK, but it is better to stick with homemade or store baked goods made with poly or monounsaturated oils and egg whites. Again, check the labels. Bakery products like donuts, pies, cakes, cookies and crackers are also a major source of trans fatty acids which raise LDL cholesterol. Limit how much you eat these foods.
To prevent throat irritation, patients should not eat anything fried, crunchy, crusty, or scratchy. This means that you must eliminate just about any foods that come from a fast food restaurant as well as crackers, nuts, chips, popcorn, French fries, fried food, and pizza. Patients may consume a soft diet consisting of soggy cereals, oatmeal, soft vegetables, soft meat, and food the consistency of mashed potatoes, soups, or applesauce.
Foods that are hot and spicy are not well tolerated. These include spicy chicken, hot and spicy cheese nips, or hot sauces. Acidic foods such as tomato based sauces, orange juice, or grapefruit juice are not usually tolerated and should be avoided. Foods that are hot in temperature should be avoided; warm soups and soft foods are acceptable.
Rule of thumb: For 21 days, absolutely no chips, pizza, or chili.
Do not use a straw right after your surgery; sip on a cup instead.
Drink a lot of fluids. This is very important as sufficient fluid intake is crucial to a prompt recovery. Inadequate fluid intake may result in dehydration, increased risk of bleeding and infection, or bad breath.
Patients should gradually resume a regular diet and avoid the scratchy foods listed above. Doctors will examine the patient approximately two weeks after surgery and instruct the patient on the duration of the dietary restrictions.