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Dietary Modifications & Diet Therapy

This document discusses various types of dietary modifications and diet therapy. The objectives of diet therapy are to maintain good nutrition, correct deficiencies, allow the body to rest, and adjust food intake based on metabolic needs. Diet plans are modified based on the underlying disease, its duration, which dietary factors need altering, and the patient's food tolerance. Regular diets include a variety from all food groups. Modified diets alter constituents, nutritional status, included nutrients, energy value, flavor, or feeding intervals. Liquid and soft diets are indicated for postoperative cases or illnesses affecting digestion. Composition of diets is also modified, such as calorie, protein, fat, sodium, and cholesterol levels based on condition.

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5K views20 pages

Dietary Modifications & Diet Therapy

This document discusses various types of dietary modifications and diet therapy. The objectives of diet therapy are to maintain good nutrition, correct deficiencies, allow the body to rest, and adjust food intake based on metabolic needs. Diet plans are modified based on the underlying disease, its duration, which dietary factors need altering, and the patient's food tolerance. Regular diets include a variety from all food groups. Modified diets alter constituents, nutritional status, included nutrients, energy value, flavor, or feeding intervals. Liquid and soft diets are indicated for postoperative cases or illnesses affecting digestion. Composition of diets is also modified, such as calorie, protein, fat, sodium, and cholesterol levels based on condition.

Uploaded by

kathulux llupar
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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DIETARY MODIFICATIONS

& DIET THERAPY


OBJECTIVES OF DIET THERAPY

 to maintain a good nutritional status

 to correct nutrient deficiencies which may have occurred due to the


disease

 to afford rest to the whole body or to the specific organ affected by the
disease

 to adjust the food intake to the body's ability to metabolize the


nutrients during the disease

 to bring about changes in body weight whenever necessary


FACTORS IN PLANNING THERAPEUTIC DIETS

 the underlying disease condition which requires a change


in the diet

 the possible duration of the disease

 the factors in the diet which must be altered to overcome


these conditions

 the patients tolerance for food by mouth


REGULAR DIET

 A regular diet is a meal plan that includes a variety of foods from all of the
food groups listed below. A healthy plan is low in unhealthy fats, salt, and
added sugar.

 A healthy meal plan may reduce risks of heart disease, osteoporosis, and
some types of cancer

 A regular diet is composed of all types of food, is well-balanced and


capable of maintaining a state of good nutrition. It is intended for
convalescing patients who do not require therapeutic diets.
MODIFIED DIETS

 modifications of the regular diet designed to meet specific patient needs

 any diet altered to include or exclude certain components, such as


calories, fat, vitamins and minerals

 the normal diet may be modified:


 to provide a change in the constituents of the diet
 to maintain, restore or correct nutritional status
 to include all nutrients in the diet
 to increase or decrease the energy value of the diet
 to provide foods bland in flavour
to modify the intervals of feeding
DIETS MODIFIED IN CONSISTENCY
LIQUID DIET

 consists of foods that are in a liquid state at body


temperature
 indicated in some post-operative cases, in acute
illnesses, and in inflammatory conditions of the
gastrointestinal tract
 must be given every 2-3 hours while the patient is
awake
 usually ordered as clear, full, or dental liquid
CLEAR LIQUID DIET

 requires minimal digestion and easily tolerated by the


gastrointestinal tract
 often offered to patients before certain GI procedures, after GI
surgery, and after intravenous feeding
 consists of clear fluids and foods that are liquids at room
temperature and leave little residue in the intestine
 provides fluid and electrolytes but limited in energy and nutrient
content
 should not be given for more than 2 days without appropriate
nutritional supplementation
CLEAR LIQUID DIET

 includes
 plain water
 clear or pulp-free fruit juices
 clear broths
 fruit-flavored or unflavored gelatin
 clear sodas
 tea or coffee with no cream or milk added
 clear sports drinks
 popsicles that do not have bits of fruit, fruit pulp, or yogurt
 hard candies

 excludes
 milk and yogurt
 juice with nectar or pulp such as prune juice
FULL LIQUID DIET

 includes most liquids and some food with small amounts of fiber
 offers more diverse flavors and greater nutritional value
 provides many of the nutrients needed by the body
 may lack vitamins, minerals, and fiber
 indications:
 recovery from pancreatitis
 weight loss surgery (transition between clear liquids and soft diet)
 dental or oral surgery
 jaw fractures
 gasrointestinal surgery
 certain digestive diseases
FULL LIQUID DIET

 clear liquids
 opaque liquids including milk
 strained cream soups
 strained oatmeal
 pureed fruits and vegetables
 strained or pureed meats
 smoothies and milkshakes
 pudding
 ice cream
SOFT DIET

 soft in texture and consists of liquid and semi-solid


foods
 indicated in certain post-operative cases, for
convalescents who cannot tolerate a regular diet
 an intermediate step between the liquid and regular
diets
 low in connective tissue and indigestible dietary fiber
 contain little or no condiments
DIETS MODIFIED IN COMPOSITION
HIGH-CALORIE DIET

 normal diet with an increase in the calorie level to 3000 kcal or more
 if appetite is poor, small servings of highly reinforced foods are given
 may be modified in consistency and flavour, according to specific needs
 excessive amounts of foods that have a low calorific value and fried foods
which disturb the appetite should be avoided
 prescribed for
 weight loss
 fever
 hyperthyroidism
 burns
LOW-CALORIE DIET
 controls calories, carbohydrates, proteins and fat intake in balanced amount to meet the
nutritional needs and control blood sugar and weight
 normal diet with energy values
 reduced to 1500, 1200 or 1000 calories
 protein levels should be at 65 to 100 gms
 supplements of Vitamin A and thiamine are usually required for diets below 1000 calories
 prescribed for reducing body weight in
 diabetes mellitus
 cardiovascular diseases
 hypertension
 gout
 gall bladder disease
 preceding surgery
HIGH-PROTEIN DIET

 diets high in plant and animal proteins;


 used to treat malnutrition or to increase muscle mass
 high protein diet of 100 – 125 g per day
 prescribed for a variety of conditions like
 fever
 hyperthyroidism
 burns
 surgery
 diarrhea
 elderly
 alcoholics
LOW-PROTEIN DIET

 diet in which people reduce their intake of proteins


 often prescribed to people with kidney or liver disorders
 prescribed for the following conditions
 hepatic encephalopathy
 acute and chronic glomerulonephritis
 nephroslerosis
 acute and chronic renal failure
 inborn errors of metabolism
FAT-CONTROLLED DIETS

 regulate the amount and type of fat allowed


 total calories from fats should provide about 25%-35% of the total calories with
10% from saturated fat and 12 – 14% from polyunsaturated fats
 intake of cholesterol reduced from the average daily intake of 600 to 300 mg
 prescribed for the following conditions
 gall bladder diseases
 nontropical sprue
 celiac disease
 cystic fibrosis
 atherosclerosis
 myocardial infarction
 hyperlipidemia
LOW SODIUM DIET

 limited amount of sodium in the diet


 four levels of sodium restriction are used — 250, 500, 1000 and 2400 mgs
 excludes excess salty foods and salt in cooking and at the table
 used both to prevent and treat edema
 prescribed for
 congestive heart failure
 hypertension
 liver and renal diseases

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