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Therapeutic diet or Types of Diet

The document discusses therapeutic diets, emphasizing their importance in disease treatment and prevention through dietary modifications that can aid recovery and maintain health. It outlines different types of therapeutic diets such as low cholesterol, diabetic, and soft diets, detailing their purposes, components, and specific use cases. Additionally, it provides principles for diet planning and guidelines to ensure adequate nutrition during illness.

Health & Medicine◦
September 26, 2014 therapeutic diet 1 Therapeutic Diet ASTHA K. PATEL ASTHA K. PATEL
Therapeutic Diets ASTHA K. PATEL 2
What is Therapeutic diet  Diet is as important as medicine in the treatment of diseases.  A modification in the diet or nutrients can cure certain diseases.  Nutrition during illness should be adequate to prevent weight loss & weakness. ASTHA K. PATEL
Diet therapy is concerned with recovery from illness and prevention of disease by diet. Diet therapy ASTHA K. PATEL
ASTHA K. PATEL planned diet modification of normal diet prescribed by doctor and planned by dietician used to supplement the medical or surgical treatment
Removing or adding foods ASTHA K. PATEL change nutrients, caloric content and/or texture Increase or decrease the energy values Increase or decrease bulk in the diet e.g. high or low fiber diets
Purpose of Therapeutic diet  Regulate amount of food  Assist body organs to maintain normal function  Aid in digestion  To improve specific health conditions  Increase ordecrease body weight  To meet the metabolic needs of human body  To prevent dehydration  To Improve appetite  To provide adequate nutrition ASTHA K. PATEL
Principles  The diet must be planned in relation to changes in metabolism occurring as a results.  Diet must be planned 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. ASTHA K. PATEL
Types of Therapeutic Diets ASTHA K. PATEL Regular diet Low cholesterol diet Soft diet Diabetic diet Calorie controlled diet Liquid diet
High Protein diet Bland diet Low residue diet ASTHA K. PATEL Low Protein diet Sodium restricted diet low-fat diet
Regular Diet  Balanced diet usually used for ambulatory patients  At times is has a slightly reduced caloric content  Foods such as rich desserts, cream sauces, salad dressings and fried foods may be decreased or omitted ASTHA K. PATEL
Types of Regular diet Full diet Soft diet Bland diet ASTHA K. PATEL
Full diet  It is regular well balanced diet.  It is vegetarian or non-vegetarian.  Full diet is given to the patient who do not need any special modification. ASTHA K. PATEL
Soft diet  It is given to provide light & easily digestible food with minimum residue.  It contains food, which requires little chewing & contain no fiber. ASTHA K. PATEL
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. ASTHA K. PATEL
Liquid diet  These must be used for patients who are unable to take or tolerate solid food.  This diet is given usually to patient with hyperpyrexia, postoperative patients & GI problems Patients. ASTHA K. PATEL
Nutritionally inadequate and should only be used for short periods of time Uses: • 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 liquid diet ASTHA K. PATEL
Clean fluid diet/ 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. ASTHA K. PATEL
Full liquid diet  It is given as a total nutrition of the patient and has to maintained by fluid for considerable time.  This is necessary when the patient is unable to swallow solid food or if the patient is fed by Nasogastric tube/Ryles tube. ASTHA K. PATEL
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 ASTHA K. PATEL
Low residue diet  Used for pts with digestive and rectal diseases such as colitis or diarrhea  Eliminates or limits foods high in bulk or fiber such as raw fruits and veggies, whole grains and cereals, nuts, seeds, beans and peas, coconut, and fried foods ASTHA K. PATEL
Calorie controlled diet  Low-Calorie Diet  High-Calorie Diet ASTHA K. PATEL
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. ASTHA K. PATEL
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 Diet ASTHA K. PATEL
High Calorie diet  These diet is Used for patients who are underweight, or who have anorexia nervosa, hyperthyroidism, or cancer  Extra proteins and CHO are included  Avoid high-bulk foods such as green salads, watermelon and fibrous fruits  Avoid high-fat foods such as fried foods, rich pastries, and cheese cake because they digest slowly and spoil appetite ASTHA K. PATEL
Protein Controlled diet  High Protein diet  Low protein diet ASTHA K. PATEL
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. ASTHA K. PATEL
ASTHA K. PATEL • High Protein diet is given to • Cchildren and Aadolescents who need additional growth • Pregnant or lactating women, • before and/or after surgery, • Burns • TB Regular diet with added 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. ASTHA K. PATEL
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. But restriction of CHO like rice, biscuits, sugar, jams, sweets, honey, carrots & sweet potatoes. ASTHA K. PATEL
 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. ASTHA K. PATEL
Low cholesterol diet  Restricts foods containing cholesterol  Used for patients with atherosclerosis and 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 ASTHA K. PATEL
Low fat diet / Fat restricted diet  Low fat diet is restricted from the diet patient with liver disease & gall bladder disease, obesity & heart disease.  CHO in diet should be increased to supply the liver with glycogen to prevent ketosis.  No fired foods – Ghee, butter, oil, is allowed in diet.  Only Roti, rice, bread, fruits, dal, vegetables should be taken. ASTHA K. PATEL
Sodium restricted diet/ Low salt diet  Sodium is totally or partially restricted.  The restriction of sodium is depend on severity of conditions.  The patient with heart disease, kidney disease are given salt restricted diet or low salt diet.  The following food should be avoided – salt, baking powder, papads, canned foods, cheese, pickles, salted chips & biscuits. ASTHA K. PATEL
Iron rich diet  Patient with Anaemia required Iron rich diet.  The diet should provide necessary nutrients for the formation of new RBC or hemoglobin.  Food recommended – liver, meat, eggs,spinach, drumsticks, ragi, jaggery, dates, beet etc. ASTHA K. PATEL
Types of diet used in hospitals  Clear fluid diet  Full liquid diet  Soft diet  Normal diet ASTHA K. PATEL
Clear fluid diet  Whenever an acute illness or surgery produces a marked intolerance for food as may be evident by nausea, vomiting, anorexia, diarrhea, it is advisable to restrict the intake of food.  Clear fluid diet is suggested when there is acute infection, in acute inflammatory conditions of intestinal tract, operation of rectum or colon.  This diet is also given to relive the thirst, to supply water to tissues & aid in removal of gas. ASTHA K. PATEL
 This diet is made up of a clear liquids.  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. ASTHA K. PATEL
Use of Clear liquid diet  Preoperative period  Prior to colonoscopic examination  Post-operative period ( Abdominal surgery)  Acute Gastroenteritis  In temporary food intolerance. ASTHA K. PATEL
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. ASTHA K. PATEL
Use of Full liquid diet  Post-operative period  Acute gastritis  Infections  Oral surgery  Plastic surgery of neck or face area  Chewing & swallowing dysfunctions  Intolerance to solid foods ASTHA K. PATEL
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. ASTHA K. PATEL
Use of soft diet  While processing to full liquid diet to general diet  Post-operative period  Diarrhea  Infections ASTHA K. PATEL
Mechanical soft diet  Many people require soft diet simply because they have no teeth & such diet is known as mechanical diet or dental soft diet. ASTHA K. PATEL
Modification to normal diet  Vegetables may be chopped before cooking  Hard raw vegetables & fruits are avoided.  Tough skin & seeds are removed  Nuts & dried fruits may be used in powdered forms. ASTHA K. PATEL
Normal diet  Normal diet is used for ambulatory & bed patients whose condition do not necessitate a special diet as one of the routine diet. ASTHA K. PATEL
• High energy and high protein Energy and nutrient dense foods • Pick foods from the menu which can be fortified • Use of supplements Recipe fortification • Examine what a resident like to eat and encourage those types of foods Therapeutic diet for malnutrition ASTHA K. PATEL 39
Dietary guidelines ASTHA K. PATEL • 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.
ASTHA K. PATEL