DIET THERAPY FOR TREATMENT OF DIFFERENT DISEASES AND MODIFICATION OF DIET . CHANGES IN TEXTURE CALORIES CONTENT VALUES FORMULA DIET DIFFERENT TYPES OF THERAPEUTIC DIET

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2. 26/09/14tropical diseases 2
MAJOR
NASREEN GUL
MEMON

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Therapeutic Diets

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Objectives
Describe Introduction of therapeutic diet
Identify purpose of therapeutic diet.
Define Indication of therapeutic diet.
Discus significance of therapeutic diet

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Classify types of therapeutic diet.
Explain Dietary guidelines of therapeutic
diet
Focus Role of nurse in therapeutic diet.
Provide Conclusion for therapeutic diet.
Recognise the therapeutic diet for
malnutrition.

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INTRODUCTION

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What is diet
Diet is the sum of food
consumed by a person or other
organism

9. Diet therapy is concerned
with recovery from illness
and prevention of disease
Diet therapy
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11. WHAT IS THERAPEUTIC DIET
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planned diet
modification of normal diet
used to supplement the
medical or surgical treatment
prescribed by doctor and
planned by dietician

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Removing or adding foods
change nutrients, caloric
content and/or texture
Increase or decrease bulk in
the diet e.g. high or low fiber
diets
Increase or decrease the energy values

13. .
Purposes of therapeutic diets
Regulate amount of
food
Assist body organs
to maintain normal
function
Aid in digestion
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To improve specific
health conditions
Increase or decrease
body weight
Modify the intervals
of feedings.

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Useful in managing disease
SIGNIFICANCE
promote greater resistance to specific
conditions.
prevention or supplemental treatment

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kidney failure
lower serum cholesterol,
control elevated blood sugar levels
treat celiac disease
a disease where the small intestine can't
absorb nutrients
For example, gluten-free diets,
Indication

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Types of Therapeutic
Diets
Regular
diet
Low
cholesterol
diet
Soft diet
Diabetic
diet
Calorie
controlled
diet
Liquid diet

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High
Protein diet
Bland diet
Low
residue diet
Low Protein
diet
Sodium
restricted
diet
low-fat diet

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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
Regular Diet

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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

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Clear liquid diet
Water, apple or grape juice, fat-free
broths, plain gelatin, popsicles, ginger
ale, tea, coffee

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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

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Similar to 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
Soft Diet

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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
Low residue
diet

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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
Diabetic Diet

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Calorie
controlled
diet

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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
Low-Calorie Diet

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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
High-Calorie Diet

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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
Low cholesterol
diet

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Fat Restricted or
Low-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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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
Sodium Restricted Diet
(Low Sodium or Low Salt
Diet)

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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
Low Protein Diet

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Bland Diet
Consists of 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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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

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Dietary guidelines
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.

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Role of nurse
Coordinator
Communicator
Counselor
Teacher
Manager
Leader

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Leader
Motivator
Delegator
Critical thinker
Researcher
Advocate

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Therapeutic diets to be used when necessary
Ensure that residents with malnutrition are eating
foods which taste good and full of flavour
Menu design should aim for diet integration so
that
everyone eats the same types of foods
Portion control is an essential tool in menu
planning
Standard recipes help with the delivery of
nutritional
care
Conclusion

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References
k.abbey@bigpond.com
www2.sunysuffolk.edu/.../nursing

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Any

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