UNIVERSIDAD DE DAGUPAN

Arellano St., Dagupan City

School of Health Sciences
S.Y. 2023-2024

DIET FOR PEPTIC ULCER

What is Peptic Ulcer?

- Peptic ulcer disease is a condition in which painful sores or ulcers develop in the
lining of the stomach or the first part of the small intestine (the duodenum). Normally, a
thick layer of mucus protects the stomach lining from the effect of its digestive juices.
But many things can reduce this protective layer, allowing stomach acid to damage the
tissue.

Who is more likely to get ulcers?

- One in 10 people develops an ulcer. Risk factors that make ulcers more likely
include:

 Frequent use of nonsteroidal anti-inflammatory drugs (NSAIDs), a group of

common pain relievers that includes ibuprofen (Advil® or Motrin®).
 A family history of ulcers.
 Illness such as liver, kidney or lung disease.
 Regularly drinking alcohol.
 Smoking.


Many studies have revealed 2 main causes of ulcers:

 Helicobacter pylori (H. pylori) bacteria.

 Pain-relieving NSAID medications.

Peptic ulcer disease can also occur if you have a rare condition called Zollinger-Ellison
syndrome (gastrinoma). This condition forms a tumor of acid-producing cells in the
digestive tract. These tumors can be cancerous or noncancerous. The cells produce
excessive amounts of acid that damages stomach tissue.
Some ulcer symptoms:

Some people with ulcers don’t experience any symptoms. But signs of an ulcer can
include:

 Gnawing or burning pain in your middle or upper stomach between meals or at

night.
 Pain that temporarily disappears if you eat something or take an antacid.
 Bloating.
 Heartburn.
 Nausea or vomiting.

In severe cases, symptoms can include:

 Dark or black stool (due to bleeding).

 Vomiting.
 Weight loss.
 Severe pain in your mid- to upper abdomen.

DESCRIPTION OF THE DIET:

 The diet aims to reduce the acid production, decrease irritation, and
prevent heartburn.

FOODS ALLOWED:

FOOD GROUP ALLOWED AVOIDED

Whole-grain or enriched, seedless
Breads & Grains Croissants, biscuits; bread with
bread like plain pan amerikano,
nuts or dried fruit; seeds in or on
hamburger bun, hotdog bun, plain
bread and crackers
muffin, dinner roll, pita bread, rice,
noodles (spaghetti, macaroni and
other pasta); pancake; waffle; low
fat crackers

Fresh (except in the avoided list); Raw vegetables, broccoli,

Vegetables frozen canned cabbage, onions, cauliflower,
cucumber, green peppers,
turnips, tomato and tomato
products; vegetables prepared
with added fat
 Fresh (except in the avoided list); Citrus fruits and juices such as
Fruits frozen; canned; fruit juice as lemon, orange and pineapple,
tolerated grapefruit; strawberry

Low fat and non-fat milk & dairy Whole milk, chocolate milk,
Milk and Dairy Products products; low fat cheese; plain mild evaporated whole milk, cream,
cheese; low-fat and non-fat yogurt strong-flavored cheese

All lean meat; chicken without skin; Highly seasoned meats (corned
Meat and Meat all fresh, frozen, canned fish packed beef, luncheon meat, hotdog);
in water; eggs; smooth peanut highly seasoned chicken, fish
Substitutes
butter; tofu; dried beans and peas (sardines, alamang); all fried
prepared with no fat meat/meat substitutes; fatty
meat; chunky peanut butter; nuts

Low-fat salad dressings and Gravies; cream soup; coconut

Fats mayonnaise; mildly-flavored gravies (grated, cream oil); highly
and sauces; light or low-fat seasoned salad dressing; seeds
margarine (sunflower seeds, butong
pakwan)

Sugar; syrup; honey; jelly; seedless Chips, fried potatoes, buttered

Snacks and Sweets jam; hard candies; marshmallows; popcorn; cakes; cookies; pies;
gelatin; graham crackers; soft pastries; doughnuts; chocolate;
pretzels creamed candy; all sweets and
desserts containing nuts or
coconut

SUGGESTED MEAL PATTERN AND SAMPLE MENU:

BREAKFAST SAMPLE MENU

Fresh fruit Papaya, 1 slice Fresh fruit in season

Meat, egg, fish or substitute Cheese, low fat, 1 slice

Rice, cereal or bread with butter or jam Plain loaf bread, 2 slices with jelly

Hot beverage Low fat milk, 1 cup

LUNCH SAMPLE MENU

Soup Chicken tinola

Meat, fish, poultry or substitute Chicken breast, ¼ piece

Vegetable Chayote, ½ piece

Rice Rice, 1 cup plain

Fruit or dessert Melon, 1 slice

SUPPER SAMPLE MENU

Meat, fish, poultry or substitute Grilled tilapia, 1 small piece

Vegetable Sauteed sweet peas, ½ cup

Rice Rice, 1 cup plain

Fruit or dessert Ripe mango, 1 slice

SNACKS SAMPLE MENU

AM: Siopao

PM: Boiled sweet potato, 1 piece

 PRE-OPERATIVE DIET

- Pre-operative assessment is required prior to the majority of elective surgical procedures,

primarily to ensure that the patient is fit to undergo surgery.

Your pre-surgery diet should include as many nutrients as possible before surgery:

Eat enough protein

- At least 1 – 2 weeks before surgery, make sure to eat enough protein every day.
Protein needs are based on the amount of muscle that you have, but research has
shown that 65 – 100 grams per day are proving to be optimal. Protein provides building
blocks for our muscles, bones, and our immune system. You want to be as strong as
possible going into surgery.

Stock up on fruit and vegetables

- Include fruit and vegetables at most meals and snacks. More specifically, greens.
Greens are great for your skin and repair muscles, bones, and cartilage because they
contain loads of vitamins and minerals including vitamins C, K and magnesium.

Vitamin C & Iron

- Vitamin C aids in rebuilding collagen (repairing tissue)

- Vitamin C enhances the absorption of iron

- Iron increases red blood levels, improves immune system and increases energy
levels.

Include whole grains

- Be sure to include good sources of whole grains to give your body all the B vitamins it
needs to combat stress.

Vitamin D & Calcium

- Bone strength and repair

 - Must have Vitamin D in order to support and reap the benefits of calcium.

Eat less of these:

- Consider reducing or eliminating additional sugars, caffeine, and alcohol from your
diet. These create more stress on the body and actually remove nutrients from the body
to metabolize properly.

POST-OPERATIVE DIET

- Post-op nutrition goals make it possible for a speedier recovery and help you return
to doing the things you love as soon as possible. Maintaining a proper post-op diet is
essential.

Some people lose their appetite after surgery and while taking pain medications.
However, surgery increases the body’s need for calories, and you need more calories to
heal.

 Eat smaller meals more often if your appetite has decreased.

 Include fiber

- Add fiber at each meal and snack from fruits, vegetables, cooked beans, and
whole grains. Fiber helps maintain normal bowel movements.

 Eat enough protein

- Have protein at each meal for your muscles and bones. It is found in meat,
fish, eggs, poultry, nuts, dairy products, soy products, and cooked dried beans.

 Calcium is an important component of bone

- Drink milk or calcium-fortified juices, and eat yogurt or cheese. Your doctor
may recommend a calcium pill and vitamin D if you don’t get enough from your
food.

 Vitamin C helps the body heal wounds and form bone

 - Get vitamin C from citrus fruits, green and red peppers, collard greens,
broccoli, spinach, strawberries, tomatoes, and potatoes.

 Remember to drink plenty of water

- To avoid constipation, drink at least six to eight cups of fluid a day.

5 STAGES OF POST-OP DIET

REPORTERS:

DEBORA MABALOT

SUNSHINE MABALOT

HILARY SHIN MACATANTAN

YESHA ABROGAR

JONALYN MAE ANGELES