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Therapeutic Diet Plans for Common Medical Conditions
- 1. THERAPEUTIC DIET Mrs Sapna Bhavin Patel
- 2. 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
- 3. TYPES OF THERAPEUTIC DIET IN VARIOUS DISORDERS
- 4. NUTRITION FOR CARDIOVASCULAR DISEASES 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
- 5. 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
- 6. 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
- 7. 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
- 8. 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
- 9. 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
- 10. DAILY MENU FOR DIABETIC 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
- 11. 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
- 12. 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
- 13. 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 To rebuild body tissues extra proteins must be given Examples milk, egg, curd etc Fried foods and diet containing fibers should be avoided
- 14. 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
- 15. 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
- 16. 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
- 17. 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
- 18. 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 in Ashrams Naturopathy best works in winter Naturopathy practice require assistance