Neutropenic diet

by:Dr.Aliaa Ahmed
BCNSP

1. Neutropenic Diet

2. By: Dr. Aliaa Ahmed Clinical nutrition support Pharmacist at CCHE-5757 BCNSP, SCOPE

3. What is Neutropenic Diet 01 02 03 Food Guidelines 04 Agenda How does the neutropenic diet help people with cancer? What are the basic principles of the neutropenic diet?

4. Neutropenic Diet Another name for the neutropenic diet is the low-microbial diet . “Allow Maximum Healthy Food Choices”

5. Neutropenic Diet The neutropenic diet is an eating plan for people with weakened immune systems . It involves choosing foods and preparing them in a way that lowers your risk of foodborne illness. If you have a weakened immune system, your doctor may recommend that you follow a neutropenic diet to limit your exposure to harmful microbes and bacteria.

6. How does the neutropenic diet help people with cancer? Following a neutropenic diet can help prevent foodborne illness in someone with a weakened immune system. Cancer Patient is an Immunocompromised patient due to the disease , Chemotherapy , radiation therapy , and a stem cell transplant can also cause a weakened immune system.

7. Basic Principles ! 01 Foods To AVOID 03 Food STORAGE 02 PREPARATION Way

8. What are the basic principles of the neutropenic diet? The basic principles of this diet involve practicing proper food safety and avoiding foods that are more likely to expose you to microbes and bacteria . People who’ve had a stem cell transplant typically need to avoid food prepared in restaurants or other establishments for 100 days.

9. For Autologous transplant patients undergoing chemotherapy treatment only: follow this diet during the first three months after chemotherapy or transplant. For Allogeneic transplant patients: follow the diet until you are off all immunosuppressive therapy such as cyclosporine, prednisone, Tacrolimus®, Myfortic ®, sirolimus, or MMF.

10. Food Guidelines Avoid raw and undercooked meat , as well as processed, and cured meats (including salami, bologna, hot dogs, and ham). Avoid smoked seafood . Avoid raw fish and shellfish . Avoid raw and undercooked eggs . Avoid salad bars, buffets, and potlucks. Avoid unpasteurized products , such as unpasteurized dairy items (like milk, cheese, and eggnog), as well as unpasteurized honey, juice. Avoid fresh and packaged foods that are past their “use by” and expiration dates. Avoid consuming raw sprouts of any kind, including alfalfa, clover, radish, and mung bean sprouts. Avoid leftovers older than 48 hours. It is important to follow proper food storage and reheating guidelines if you plan to prepare food ahead of time or save leftovers.

11. Food Preparation Guidelines Proper hand washing is the first important step in food safety. Wash your hands with warm soapy water for 20 seconds. Thoroughly rinse fresh fruit and vegetables under warm running water . Scrub or brush produce to remove excess dirt. Even melon, oranges, and other thick-skinned fruits that are peeled before eating should be washed to avoid introducing bacteria into the fruit when cutting it. Use separate cutting boards for meat and produce, and avoid wooden cutting boards. Use clean dishes to serve cooked food. Never reuse a dish that has held raw meat or fish without properly cleaning it with soap and warm water.

12. Food Storage Guidelines Avoid keeping food on the counter longer than necessary. Check that your refrigerator is set at 40 degrees Fahrenheit (F) or below. Bacteria grow best between 40 and 140 degrees F( 4-60 C). Refrigerate or freeze fresh or frozen food immediately after purchase. Refrigerate or freeze leftover food within two hours of eating. Leftovers must be eaten within 48 hours and reheated one time only. This includes open packages of commercially sold hot dogs, deli meats, cheeses, and other packaged items. Refrigerate or freeze food immediately after purchase. Defrost food in a refrigerator, in cold water, or by microwaving followed by immediate cooking. Do not defrost food on the counter. Avoid putting hot food in a refrigerator, which can cause the temperature inside to rise. Place hot food in a shallow pan or dish to cool quickly.

13. THANK YOU