What is atherapeutic diet?
A therapeutic diet is a meal plan that controls
the intake of certain foods or nutrients. It is part
of the treatment of a medical condition and are
normally prescribed by a physician and planned
by a dietician. A therapeutic diet is usually a
modification of a regular diet.
3.
What is atherapeutic diet?
It involves removing or adding some foods.
Changing nutrients/calorie content and texture
of foods
Increase or decrease the fibre in the diet
4.
Purpose of therapeuticdiets
•Regulate the amount of food.
•Assist body organs to function normally
•Aid in digestion
•To improve specific health conditions
•Increase or decrease body weight
•Modify diet patterns
•These diets are useful in managing diseases, improves immunity, act
as prevention or supplemental treatment.
Regular diet: Balanceddiet usually used for
ambulatory patients with no serious chronic
disorders.
Liquid diet: Nutritionally inadequate. Used for short
period of times after surgeries.
Full fluid diet: Includes liquids along with smooth
textured fluids at room temp such as custards,
eggnog, thick soups, pudding etc. Generally used for
grade 1 dysphagia, dehydration,etc.
7.
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Clear liquid diet:water, apple juice, plain gelatine, fat
free broth, ginger ale, tea, coffee, etc.
Soft diet: Similar to regular diet but most foods
required little chewing and be easy to digest. Avoid
tough meats, shell fish, raw fruits and vegetables,
nuts, coconuts and spicy foods
Low residue diet: used for patients with digestive
diseases and rectal diseases such as colitis and
diarrhoea. Eliminates or limits high bulk foods such as
raw veg, fruits, nuts, coconut, tough meats, fried
foods, beans , seeds, whole grains.
8.
Diabetic diet: Dietfor hyperglycaemia. Diet contains
exchange lists to match carbohydrate intake as per
pts. needs
Low calorie diet: Diet for patients with overweight.
Avoids fatty foods, sugars, high fat meats, etc.
High Calorie diet: Diet for patient’s with underweight,
anorexia, hyperthyroidism, cancer etc. Includes
calorie dense foods and avoids high bulk foods which
reduce appetite.
9.
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Low Cholesterol diet: Diet for pts. With
atherosclerosis and heart diseases. Diet limits foods
rich in saturated fats.
Low Sodium diet: used for patients with
cardiovascular diseases, hypertension, oedema and
renal diseases. Avoids or limits salt in food along wit
restriction on processed foods, preserved foods, fried
items, pickles and processed cheese.
10.
High protein diet:Regular Diet with added protein rich
foods like milk, eggs, etc. Used for growing age groups,
pregnancy and lactation, pre and post surgery, pts. With
burns, infections and fever.
Low Protein diet: Diet for patients with certain kidney
diseases, allergies. Avoids high protein foods.
Bland diet: Diet for patient’s with ulcers and other
digestive diseases. Avoids foods that irritate GI tracts.
Avoid coarse foods, highly seasoned foods, tea, coffee,
oily foods, spicy foods, salted meats and fish
11.
THE ROLE OFTHE NURSE IN IMPLEMENTATION OF
THERAPEUTIC NUTRITION
1. Reinforce the importance of therapeutic
diet.
2. Identify and communicate needed changes
in the patient’s diet.
3. Identify and implement changes in method
of feeding & time of feeding.
4. Reinforce the meal plan with the patient
and the patient's family.
12.
THE ROLE OFTHE NURSE IN IMPLEMENTATION OF
THERAPEUTIC NUTRITION
5. Encourage the patient to depend on
himself (the restorative approach).
6. Encourage the patient to eat, provide
adaptive equipment, and right
atmosphere.
7. Make sure that all health care
professionals are consulted with respect
to diet plan and implementation.
Objectives of dietarymanagement
To relieve strain to the heart
To prevent further damage to the heart
To restore the damaged heart
15.
Recommended foods
Skimmed milk
Cottagecheese
Whole grains
Fruits and vegetables
High fiber and soluble fibers like pectin and gum
Lean meat, egg whites, fish
Honey, jaggery
16.
Foods to beAvoided/ to limit
Cholesterol rich foods
Whole cream, butter, cream cheese
Heavy sweets, bakery products
Organ meat
Fried foods
Alcohol
High sodium processed foods
High fat convenience meals
17.
Prevention and Treatmentof CVD
HTN: DASH Diet
Individuals should adopt the Dietary Approaches to Stop
Hypertension (DASH) dietary pattern which is rich in
fruits, vegetables, low-fat dairy, and nuts; low in sodium,
total fat, and saturated fat; and adequate in calories for
weight management. The DASH dietary pattern reduces
systolic blood pressure by 8-14 mmHg.
18.
DASH: Major FoodGroups
Fruit: Melons, bananas, papaya,
prunes, oranges (Mg, K), fortified
juices (Ca), fiber
4-5 servings per day
Vegetables: broccoli (vit A), Soy
(Ca, K), beets, mushrooms,
potatoes (B6), green leafy/spinach
(vit A, Mg, Ca), tomatoes, (K, Mg)
(fiber)
4-5 Servings per day
Objectives of dietarymanagement
To improve glycemic control
To prevent diabetes related complications such as retinopathy,
nephropathy
To improve nutritional quality of life and reduce morbidity and
mortality
21.
Nutrition Intervention optionsfor Diabetes
Reduce energy and fat intake
Carbohydrate counting
Simplified meal plans
Healthy food choices
Individualized meal planning strategies
Exchange lists
Insulin-to-carbohydrate ratios
Physical activity and behavioral strategies
22.
Prevention and Treatmentof CVD & Diabetes
Recommendations:
Very High Triglycerides (>500)
◦ Very low-fat diet less than or equal to15% fat),
◦ Weight management
◦ Physical activity
◦ Alcohol restriction
Elevated Triglycerides (≥ 150) and Macronutrients
◦ Calorie controlled
◦ Complex Carbohydrates
◦ Limit refined sugar
◦ Limit Alcohol
◦ Weight loss of 7 to 10% of body weight
◦ Physical Activity
23.
CHOLESTEROL PROFILE
IMPROVEMENT STRATEGY
•Foods to increase
• 1 bowl of oat at breakfast with oatmeal. (Note that Psyllium also
decreases total cholesterol)
• Fresh vegetables, avocados (rich in good fat), lentils and beans, chick
peas (high in isoflavones), rice bran, citrus fruits, strawberries, apples
(rich in pectin) and apple pulp (rich in soluble fiber)
• Mulberries, raspberries (rich in resveratrol)
• Almonds, pecans, walnuts, hazelnuts, peanuts. Almonds can reduce the
ratio LDL to HDL up to 12% after 4 weeks (Journal of the American Heart
Association). Eat them natural or “dry roasted” without added oils or
salts. Most of their fat is polyunsaturated or mono-unsaturated.
24.
Glycemic Index
• Ascale that ranks carbohydrates by how much they raise blood
glucose levels compared to a reference food.
1. Low 0 – 55
2. Moderate 56 – 69
3. High 70 or more
NUTRITION ACTION PLANFOR CVD & DM
1. Eat meat sparingly
2. Add fish to your diet
3. Eat fruits and vegetables
4. Go for nuts
5. Increase complex carbohydrates and fiber
6. Opt for low-fat dairy products
7. Cut down on saturated fat in cooking
28.
NUTRITION ACTION PLANFOR CVD & DM
1. Avoid palm and coconut oils
2. Avoid trans fats
3. Reduce dietary cholesterol
4. Reduce salt and sugar intake
5. Watch the snacks
6. Drink alcohol only in moderation
7. Read labels carefully
Editor's Notes
#23 Psyllium, derived from the seeds of the Plantago ovata plant, is a soluble fiber commonly used as a dietary supplement to relieve constipation and improve digestive health
#25 GL snacks" generally refers to foods with a low glycemic load (GL). These are foods that are digested and absorbed relatively slowly, resulting in a more gradual and moderate rise in blood sugar levels.
