Therapeuticdiets

Therapeuticdiets

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  By Mrs.Nagamani.T Asst Professor Dept.of CommunityHealth Nursing Therapeutic Diets
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  Therapeutic Diets
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  Therapeutic Diets Introduction  Therapeuticdiet 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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  MEANING
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  Therapeutic Diets  Modificationsof normal diet used to improve specific health conditions  Normally prescribed by doctor and planned by dietician  May change nutrients, caloric content and/or texture  May seem strange and even unpleasant to the patient
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  Therapeutic Diets: FACTS Patient’s appetite may be affected by anorexia or loss of appetite, weakness, illness, loneliness, self- pity and other factors  Use patience and tact to convince patient to eat food  Understand purpose of diet and provide simple explanations to patient
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  Therapeutic Diets: TYPES Regular diet  Liquid diet  Soft diet  Diabetic diet  Calorie controlled diet  Low cholesterol diet  Fat restricted (low-fat) diet  Sodium restricted diet  Protein diet  Bland diet  Low residue diet
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  Regular Diet  Balanceddiet 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
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  Liquid Diets  Nutritionallyinadequate 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
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  Liquid Diets  2types  Clear liquid diet  Water, apple or grape juice, fat-free broths, plain gelatin, popsicles, ginger ale, tea, coffee  Full liquid diet  Everything on clear liquid diet plus strained soups and cereals, fruit and vegetable juices, yogurt, hot cocoa, custard, ice cream, pudding, sherbet, and eggnog
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  Soft Diet  Similarto regular diet but foods must require little chewing and be easy to digest  Avoid meat and shellfish with tough connective tissue, coarse cereals, spicy foods, rich desserts, fried foods, raw fruits and veggies, nuts, and coconuts
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  Diabetic Diet  Usedfor pts with diabetes mellitus (body does not produce enough insulin to metabolize carbohydrates)  Diet contains exchange lists  Goods are grouped according to type, nutrients, and calories  Pts are allowed a certain number of items from each exchange list according to individual needs
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  Diabetic Diet  Avoidsugar-heavy foods such as candy, soft drinks, desserts, cookies, syrup, honey, condensed milk, sugared gum, jams, and jellies  New trend is to count only carbs as blood sugar levels are most affected by carbs  Pt then takes an amount of insulin based upon amount of carbs eaten
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  Calorie Controlled Diet Low-CalorieDiet  Used for pts who are overweight  Avoid or limit high calories foods such as:  Butter, cream, whole milk, cream soups or gravies, sweet soft drinks, alcoholic beverages, salad dressings, fatty meats, candy and rich desserts
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  Calorie Controlled Diet High-CalorieDiet  Used for pts who are underweight, or who have anorexia nervosa, hyperthyroidism, or cancer  Extra proteins and carbs 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
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  Low Cholesterol Diet Restricts foods containing cholesterol  Used for pts 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
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  Fat Restricted orLow-Fat Diet  Used for pts with gallbladder and liver disease, obesity, and certain heart diseases  Avoid cream, whole milk, cheese, fats, fatty meats, rich desserts, chocolate, fried foods, salad dressings, nuts, and coconut
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  Sodium Restricted Diet (LowSodium or Low Salt Diet)  Used for pts with cardiovascular diseases such as hypertension or congestive heart disease, kidney disease, and edema  Avoid or limit addition of salt to any food, smoked meats or fish, processed foods, pickles, sauerkraut, olives, and processed cheeses
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  High Protein Diet Used for children and adolescents who need additional growth, pregnant or lactating women, before and/or after surgery, pts suffering from burns, fevers, or infections  Regular diet with added protein rich foods such as meats, fish, milk, cheese, and eggs
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  Low Protein Diet Used for pts with certain kidney diseases and for certain allergic conditions  Regular diet with limited or decreased protein rich foods
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  Bland Diet  Consistsof easily digested foods that do not irritate the digestive tract  Used for pts with ulcers and other digestive diseases  Avoid coarse foods, fried foods, highly seasoned foods, pastries, raw fruits and veggies, alcohol, carbonated beverages, nuts, coffee, tea, smoked and salted meats and fish.
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  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
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  Types of therapeutic dietin various disorders
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  Nutrition for cardiovasculardiseases Dietary management: Objectives:  To relieve strain to the heart  To prevent further damage to the heart  To restore 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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  Continue…… Food to beavoided:  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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  Sample menu forcardiovascular 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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  Nutrition for chronicrenal 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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  Food to beavoided  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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  Nutrition in diabetesmellitus 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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  Daily menu fordiabetic person nutrients Sedentary workers Moderate 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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  Daily diet menufor 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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  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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  Diet menu duringhigh grade fever  Light diet:  It must be given 2 hourly and contents must include milk, barley water, glucose at regular intervals  To rebuild 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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  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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  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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  Naturopathy  Naturopathy isthe 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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  Naturopathy  Treatment basedon 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
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   Naturopathy workson 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 in Ashrams  Naturopathy best works in winter  Naturopathy practice require assistance
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  THANK YOU