The document discusses therapeutic diets for various medical conditions. It begins with an introduction to therapeutic diets and then describes sample diets for conditions like cardiovascular disease, chronic renal failure, diabetes mellitus, fever, constipation, and diarrhea. It also discusses naturopathy diets and principles. The learning objectives are to explain therapeutic diets and naturopathy diets and understand dietary plans for various medical conditions. Sample menus and dietary guidelines are provided for different diseases.

1. Program: B.Sc Nursing, Second Year
BNSG-201 Nutrition & Biochemistry
Unit No.10 Balanced Diet
Topic- Theraputic Diet
Lecture No.6
Dr. Sudharani B Banappagoudar
Professor, SONS/OBG
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2. NUTRITION - UNIT X
Balanced Diet
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3. Outline
• Introduction
• Therapeutic Diet
• Diet for conditions with cardiovascular, Renal, DM, Fever , Constipation,
Diarrhea
• Sample diet plan for cardiovascular, Renal, DM, Fever , Constipation,
Diarrhea
• Naturopathy diet
• Learning outcomes
• Exercise
• References
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4. ➢ At the end of the class student will be able to
• Explain Therapeutic Diet
• Understand and plan diet for conditions with cardiovascular, Renal, DM, Fever , Constipation,
Diarrhea
• Explain Naturopathy diet
Objective
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5. INTRODUCTION
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.
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6. THERAPEUTIC DIET

7. THERAPEUTIC DIET
 Introduction
 Therapeutic diet are planned to maintain or restore
good nutrition in patient
 In most cases the therapeutic diet are used to supplement the medical or surgical treatment
of the patient, while in some instances like diabetes mellitus, a therapeutic diet is the most
aspect of the patient’s treatment rather the medical therapy
 Diet therapy is concerned with recovery from illness and prevention of disease
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8. TYPES OF THERAPEUTIC DIET IN VARIOUS DISORDERS

9. NUTRITION FOR CARDIOVASCULAR DISEASES
 Dietary management:
 Objectives:
 Torelieve strain to the heart
 Toprevent further damage to the heart
 Torestore the damage heart
 Food recommended:
 Skim milk, paneer from skim milk
 Cereals and pulses
 Whole grain
 All vegetables and all fruits
 High fiber and soluble fiber like oat meal, pectin and gums
 lean meat, egg white and fish
 Vegetable oils, sugar and jaggery
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10. CONTINUE……
 Food to be avoided:
 Cholesterol rich food
 Whole cream, butter, cream, cheese
 Indian sweet meal like pudings, bakery products
 Organ meat
 Egg yolk, fish
 Nuts, oil seeds, pickles
 Fried food
 Alcohol
 Regular low cholesterol and low fat and high fiber diet:
 Energy- 1600 k cal
 Fat- 40 g
 Protein- 65 g
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11. SAMPLE MENU FOR CARDIOVASCULAR DISEASES
Meal Food
Early morning Lemon water-1 glass
Break fast Milk(skimmed)-1 cup, missi roti-
1, curd-1/2 katori, or boiled egg-
1-2 and bread- 1-2 slice
Mid morning Fresh fruit- 1
Lunch Salad, chapat-1-3, rice- 60 g,
vegetable- 250g, curd- 1 cup
Evening tea Tea, sprouted mong or black
channa-30 g, biscuits-3-4
Dinner Vegetable soup, chapati-2, dal,
chicken or fish-100g
Whole day’s cooking oil- 20g
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12. NUTRITION FOR CHRONIC RENAL FAILURE
 Low protein and low sodium diet for chronic renal failure
Nutrient
allowance
Sedentary
workers
Moderate workers Heavy workers
Proteins 20 g 30 gm 40 gm
Calories 2040 2197 2363
Sodium 180 mg 215 mg 255 mg
Potassium 1226 mg 1382 mg 1982 mg
Phosphorus 441 mg 586 mg 717 mg
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13. FOOD TO BE AVOIDED
 Extra milk or ilk products
 Meat, poultry and fish
 Dry fruits
 Extra pulses, cereals, legumes, peas, beans
 Cakes, biscuits and bakery products, jams
 Campa cola, squash, sharbat
 Frits and fruit juices like lemon, mango, lime, plums
 Green leafy vegetables if potassium is restricted
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14. NUTRITION IN DIABETES MELLITUS
 Foods not allowed:
 Glucose, sugar, honey, all sweets, chocolates and candies
 Foods to be avoided or restricted:
 Potatoes, jam, arvi, sweet potatoes, mangoes, grapes, bananas, alcoholic beverages, fried
fruits, parathas, puri, pakoras, dal moth, mathies, deep fried vegetables, dry fruits, saturated
oils
 Foods to be used freely:
 Green leafy vegetables, tomatoes, cucumbers, lemon, clear soups, black coffee and tea
without sugar, butter milk, sour chatani, pickles without oil
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15. DAILY MENU FOR DIABETIC PERSON
nutrients Sedentary
workers
Moderat
e
workers
Heavy workers
Calories 1300 kcal 1600 kcal 1900 kcal
Protein 60 gm 66 gm 70 gm
CHO 170 gm 223gm 232 gm
Fats 33 gm 39 gm 39 gm
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16. DAILY DIET MENU FOR A CLIENT WITH DM
Bed time Tea/ coffee- 1 cup
Break fasr Cornflakes with milk
10 am Tea or coffee -1 cup
Lunch Chapaties-2, rice 1 medium
bowl, oil for cooking- 1 ½ tea
spoon
4 pm Light tea without sugar, salted
biscuits
Dinner Chapaties-2, salad, vegetables,
Bed time Skim milk
Total approximate calories 1500
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17. DIET IN FEVER
 The nutritional requirements will depend on the nature, severity and duration of the fever
 During this phase, calories requirement is increase
 Frequent feeding must be given to the client and fats must be restricted
 Fluid intake must be from 3000-5000 ml in the form
of glucose, fruits juices
 A readily digestible foods must be given
 When fever goes down, bread with milk, milk puddings or rice dal must be given
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18. DIET MENU DURING HIGH GRADE FEVER
 Light diet:
 It must be given 2 hourly and contents must include milk, barley water, glucose at regular
intervals
 Torebuild body tissues extra proteins must be given
 Examples milk, egg, curd etc
 Fried foods and diet containing fibers should be avoided
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19. DIET IN CONSTIPATION
 Constipation is decreased frequency of passing stools or complete retention of faces
 The diet should include food rich in fiber contains like whole cereals, whole legumes and
mature vegetables
 Fruits rich in fibers like apple, banana, guava
 More fluids in the form of coffee, tea, fruit juices, warm water, butter milk etc
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20. DIET IN DIARRHOEA
 Diarrhoea is increase frequently of loose or watery stools. It occurs in infectious condition of
colon.
 Diet must include mainly fluids like oral boiled water containing electrolyte salts i.e glucose,
sodium chloride etc
 Fluids should be given quarter one hourly frequently
 Oral rehydration solution must be given
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21. NATUROPATHY
 Naturopathy is the art and science of disease diagnosis, treatment and prevention using natural
therapies including botanic medicine, hydrotherapy, traditional chinese medicine and life style
councelling
 Naturopathy works on five principles:
 Do not harm
 Use the healing power of nature to rejuvenate the body and mind
 Identify and treat the cause
 Treat the whole person not the particular part with ailment
 Work on disease prevention and health promotion
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22. METHODS USED IN NATUROPATHY
 Treatment based on nutrition and diet
 Detoxification: use of short period of fasting and controlled diets aid the natural
processes by which body rids itself from toxic substances
 Manual healing method: massage, acupuncture, yoga, meditation, hypnotherapy
 Herbal medicine
 Homeopathy
 Hydrotherapy: using water
 Exercise and relaxation technique

23. PRECAUTIONS
 Naturopathy works on self healing. Here, every individual is the doctor as everyone
can heal himself
 Water is the main nutrient
 It means not to avoid stress but how to deal with the stress
 Sometimes naturopathy require to stay inAshrams
 Naturopathy best works in winter
 Naturopathy practice require assistance
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24. EXERCISE
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Plan the sample diet for various disease conditions.
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25. LEARNING OUTCOMES
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➢ At the end of the class student will be able to
• Explain Therapeutic Diet
• Understand and plan diet for conditions with cardiovascular, Renal, DM, Fever ,
Constipation, Diarrhea
• Explain Naturopathy diet

26. Student effective learning outcome
1.Application of concepts of topic & it’s technological application.
2.Ability to interpret and analyze data into information and to design and conduct experiments.
3.Understanding available tools and products and ability to use it effectively.
4.Adaptive Thinking Skills
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27. Reference
1.Essentials of nutrition and biochemistry for basic B sc nursing I clement
2. Food & nutrition for nurses (B sc nursing) by Ruma Singh
3. A textbook of nutrition B.Sc(n) first year Darshan Soni
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