Therapeutic diet
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THERAPEUTIC DIETMrs Sapna Bhavin Patel
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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
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TYPES OF THERAPEUTIC DIET IN VARIOUS DISORDERS
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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
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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
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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-100gWhole day’s cooking oil- 20g
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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
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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
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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
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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
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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
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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 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
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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 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
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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
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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
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