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THERAPEUTIC-DIET different types of diet for various illness

This document discusses therapeutic diets, which are tailored modifications of normal diets to meet the specific nutritional needs of patients during illness. It outlines various types of diets including soft, bland, liquid, and specialized nutrient-controlled diets, as well as principles of diet planning and modes of feeding such as enteral and parenteral nutrition. The main purpose of therapeutic diets is to aid in recovery, manage health conditions, and ensure adequate nutrition to prevent complications.

Healthcare◦
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. Dr. Sudha Tiwari Asst. Professor (Food & Nutrition) GGPGC, Banda, UP
Therapeutic Diet - introduction • Adaptations of normal or regular diet tailored to suit modified nutritional needs of the patient. • Use of food as an agent in . • A modification in the diet or nutrients can cure certain diseases. • Nutrition during illness should be adequate to prevent weight loss & weakness. • Diet therapy is concerned with recovery from illness and prevention of disease by diet. • Therapeutic diet used to supplement the medical or surgical treatment.
Purpose of Therapeutic diet • Regulate amount of food • Assist body organs to maintain normal function • Aid in digestion • To improve specific health conditions • Increase body weight • To meet the metabolic needs of human body • To prevent dehydration • To Improve appetite • To provide adequate nutrition
Therapeutic Modifications are:- • Change in Consistency • Removing certain foods/allergies • modifying caloric content • Increase or decrease the nutrient content, • Bland diets/ exclusion of spice & condiments. • Modifying mode of the feeding viz. as enteral( tube) or parenteral feeding.
Principles of Diet Planning • The diet must be planned in relation to changes in metabolism occurring as a results. • according to habits of patient, culture, religion, socio-economic status, personal preferences & disease condition. • Whatever diet is prescribed, there should be variety for selection • Hot food should be served hot & cold should be as cold.
Therapeutic Diet
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Hospital Diets • Regular/normal Diet • Soft diet /Bland diet • Liquid Diet • Tube/ Enteral Feeding
Types of Diet • Soft diet - It is given to provide light & easily digestible food with minimum residue. It contains food, which requires little chewing & contain no fibre. • Bland diet -The foods are easily digestible, free from substances, which might cause irritation of GI tract & generally or low roughage content, used mainly in GI conditions.
1. SOFT DIET
Soft diet • It may be used in acute infections, following surgery & for patient who are unable to chew. • The soft diet is made up of simple, easily digestible food & contain no more fibre. • Patient with dental problems are given mechanically soft diet. • Use of soft diet- processing to full liquid diet to general diet , Post-operative period, Diarrhea , Infections
2. BLAND DIET
3. Liquid diet • These must be used for patients who are unable to take or tolerate solid food or if the patient is fed by Nasogastric tube/Ryles tube • given usually to patient with hyperpyrexia, postoperative patients & GI problems Patients. • Nutritionally inadequate and should only be used for short periods of time
Uses of Liquid Diet •After surgery or a heart attack • Pts with acute infections or digestive problems • To replace fluids lost by vomiting or diarrhea • Before some Xrays of digestive tract.
3.1.Full liquid diet • Full liquid diet is bridges the gap between the clear fluid & soft diet. • It is used following operations in acute gastritis, infection & diarrhea. • This diet is entirely adequate & may be used over long period of time with out fear of deficiencies. • Diet is given every 2-4 hour interval. • Includes- soup/ broths, refined cereal porridge, milk beverages,tea, coffee, flavoured beverages, fruit juices
3.2. Clear Liquid Diet • During acute illness /infection or surgery of GI tract or intolerance for food as may be evident by nausea, vomiting, anorexia, diarrhea. • given to relive thirst, to supply water to tissues & aid in removal of gas. • Initial feeding progression after surgery. • This diet is made up of a clear liquids, low residue. • It is deficient in protein, calories, vitamins & minerals. • It should not be continued for more than 24- 48 hours. • Diet is given at 1-2 hour interval(50-100ml)
Clear liquid diet • These includes clear tea, black coffee, clear soups, whey water, fruit juices etc. • Clear liquid diet should be used only for a short time. • clear liquid diet plus strained soups and cereals, fruit and vegetable juices, yogurt, hot cocoa, custard, ice cream, pudding, sherbet, and eggnog Full liquid diet
Clear liquid diet
4.Modification in Nutrients • Normal diet is used for ambulatory & bed patients whose condition do not necessitate a special diet as one of the routine diet. • High energy and high protein Energy and nutrient dense foods • Use of supplements Recipe fortification • Also eat a variety of food. Maintain ideal weight. • Avoid excess fat (total and Unsaturated) and cholesterol. • Eat foods with adequate dietary fiber. • Avoid excess sugar. • Avoid excess salt.
4.1Calorie controlled diet • Types-Low-Calorie Diet and High-Calorie Diet • Low calorie Diet - The total calorie intake is reduced to less than the body’s requirements. • Aim – to slow steady loss of weight over a period of several weeks or even a month. • This diet is advisable for the obesity patients. • Use salads, fruits, boiled vegetables. • The patient must have plenty of bulk in diet by using high fibre foods. • Avoid or limit high calories foods such as: Ghee,Butter, cream, sugar, whole milk, cream soups or gravies, sweet soft drinks, alcoholic beverages, salad dressings, fatty meats, candy and rich desserts Low-Calorie
4.1 Low Calorie Diet
4.2 High Calorie Diet
4.3 Low Fat Diet
Low cholesterol Diet • Used for patients with atherosclerosis and heart disease,liver disease & gall bladder disease, obesity & heart disease • Limit foods high in saturated fats such as beef, liver, pork, lamb, egg yolk, cream, cheese, natural cheeses, shellfish, whole milk, and coconut and palm oil products. • CHO in diet should be increased to supply the liver with glycogen to prevent ketosis. • No– Ghee, butter, oil, is allowed in diet. • Only Roti, rice, bread, fruits, dal, vegetables should be taken.
4.4 Protein Diet- High and Low High Protein Diet • The protein intake should be average from 75- 100 g/day for adults. • In Protein energy malnutrition cases easily digestible & high nutritive value proteins (milk protein) should be given. • • High Protein diet is given to - Children and Aadolescents ,Pregnant or lactating women,before and/or after surgery, Burns TB Patients • protein rich foods such as meats, fish, milk, cheese, and eggs, dal, soyabeans, ground nuts.
Low Protein Diet • Low protein diet is advised in kidney diseases such as Nephritis, uremia. • In these disease protein is avoided or given in moderate level. • This type of diet is given to rest to kidneys because excessive protein intake act as an additional load to the kidneys. • Food stuffs like milks, eggs, meat, nuts, beans are avoided.
4.5 Diabetic diet • In diabetes, the metabolism of CHO, fat & protein are affected. • Purpose – to keep patient in good health to keep blood sugar level within normal level & to keep urine free from sugar. • The diet should be balanced, restriction of CHO like rice, biscuits, sugar, jams, sweets, honey, carrots & sweet potatoes. • The patient should take eggs, milk, raw salads of all types of green leafy vegetables. • The total calorie required 20-25% should be from protein & 40% from CHO & 40% from fats.
Dietary Guidelines in Diabetes
4.6 Diet in Kidney Disease
Sodium Restricted Diet
5. Mode of Feeding- Enteral & Parenteral
Enteral and Parenteral Nutrition 5.1 Enteral nutrition is delivered through a tube to your stomach or the small intestine, If the gut is working normally to absorb food and nutrients. 5.2 Parenteral nutrition means feeding intravenously (through a vein). "Parenteral" means "outside of the digestive tract."
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