HEALTH INTERVENTION
II. NUTRITION AND DIET
DIET THERAPY
Modification of the food and drink of
an individual who is suffering from a
disease for the purpose of removing
or at least alleviating the result of the
disease process
HEALTH INTERVENTION
II. NUTRITION AND DIET
DIET THERAPY
OBJECTIVES
To maintain good nutrition or correct any deficiency
To provide rest to an organ or to the
whole body as affected by the illness
HEALTH INTERVENTION
II. NUTRITION AND DIET
DIET THERAPY
OBJECTIVES
To adjust body weight to a desirable
body level
To supply a dietary regimen according
to the patients metabolism for kind,
amount, and time of eating of the food
HEALTH INTERVENTION
II. NUTRITION AND DIET
DIET THERAPY
GENERAL PRINCIPLES
Simplification
Liberalization
Individualization
HEALTH INTERVENTION
II. NUTRITION AND DIET
DIET THERAPY
DIET MODIFICATION FORMS
Change in consistency of foods
Increase or decrease in the energy
value of food
Increase or decrease in bulk
HEALTH INTERVENTION
II. NUTRITION AND DIET
DIET THERAPY
DIET MODIFICATION FORMS
Include or omit specific kind of food
Adjustments in the composition of
nutrients
Modify the flavor
HEALTH INTERVENTION
II. NUTRITION AND DIET
FOOD NUTRIENTS
CARBOHYDRATES
Organic compounds containing
carbon, hydrogen and oxygen
Functions
Chief source of energy
Protein sparer
HEALTH INTERVENTION
II. NUTRITION AND DIET
FOOD NUTRIENTS
CARBOHYDRATES
Functions
Regulator of fat metabolism
Body constituents
Cheap and major source of energy
food
HEALTH INTERVENTION
II. NUTRITION AND DIET
FOOD NUTRIENTS
CARBOHYDRATES
Sole energy source of the brain and
nerve tissue
Regulator of gastrointestinal
peristalsis
HEALTH INTERVENTION
II. NUTRITION AND DIET
FOOD NUTRIENTS
PROTEINS AND AMINO ACIDS
Elements that contain are carbon,
hydrogen, oxygen and nitrogen
Functions
Essential for growth
Source of energy
Regulator of body processes
HEALTH INTERVENTION
II. NUTRITION AND DIET
FOOD NUTRIENTS
LIPIDS
Fats and oils
Also contain elements like carbon,
hydrogen and oxygen but with
different proportion and structural
arrangement
HEALTH INTERVENTION
II. NUTRITION AND DIET
FOOD NUTRIENTS
LIPIDS
Lower proportion of oxygen than
carbohydrates
Water insoluble but soluble in organic
solvents
HEALTH INTERVENTION
II. NUTRITION AND DIET
FOOD NUTRIENTS
LIPIDS
Functions
Concentrated source of energy
Sources of essential fatty acids
Important constituent of body
compounds
HEALTH INTERVENTION
II. NUTRITION AND DIET
FOOD NUTRIENTS
LIPIDS
Functions
Acts as insulators and padding
High satiety value and great taste
appeal
DIFFERENT DIETS
REGULAR, NORMAL
OR FULL DIET
Food normally eaten by a
person in good health
Requires good menu
planning
To maintain an individual
in a state of nutritive
sufficiency
Use as basis for planning
therapeutic diets
For patients whose
condition does not
require any modification
DIFFERENT DIETS
CLEAR LIQUID DIET Highly restrictive
Little nutritive value
With some electrolytes
Food that leave no
residue in the GIT
Oral source of fluids and
small amounts of kilocal
and electrolytes for
preventing dehydration,
relief of thirst and
reducing colonic residue
Pre-op and post-op
cases
Diarrhea, vomiting
Acute inflammation of the
GIT
DIFFERENT DIETS
COLD LIQUID DIET Served cold or iced
Acidic fruit juices and hot
soups are avoided
To minimize pain,
swelling and reduce
bleeding in the operated
areas
Post-tonsilectomy
Dental extraction
Other minor operations
of the mouth
DIFFERENT DIETS
FULL LIQUID OR
GENERAL LIQUID
DIET
Generally liquid or easily
liquefy at body temp.
Free from cellulose or
condiments
Nutritionally adequate
Oral nourishment that is
well tolerated by patients
who are acutely ill or who
are unable to swallow or
chew solid foods
Oral surgery or plastic
surgery of the face and
neck
Transition from clear
liquids to soft or full diet
DIFFERENT DIETS
TUBE FEEDING DIET Pureed food that may be administered through a
tube
Complete nourishment in
a form that will easily
pass through a tube; oral
feeding methods are
contraindicated or not
tolerated
Enteral nutrition
Comatose
Following strokes
Anorexia nervosa
Head and neck surgery
DIFFERENT DIETS
SOFT OR LIGHT DIET Soft in consistency, easy to chew, no harsh fibers
Nutritionally adequate
Dietary step between full
liquid or normal diet
Acute infection
Some GIT disturbance
Fever
DIFFERENT DIETS
MECHANICAL SOFT
DIET
Soft in consistency, easy
to chew, no harsh fibers
Nutritionally adequate
Provide food that require
minimal chewing
Poor dentures
Oral surgery
Elderly
DIFFERENT DIETS
BLAND DIET Soft in consistency, easy to chew, no harsh fibers
Nutritionally adequate
Provide diet which is
chemically, thermally,
mechanically, non-
irritating
Acute infection
Some GIT disturbance
Fever
DIFFERENT DIETS
HIGH FIBER DIET High in cellulose, lignin and pectin
To increase the volume
and weight of the residue
that reaches the distal
colon; to increase GIT
motility
Constipation
Irritable bowel syndrome
DM
DIFFERENT DIETS
FIBER RESTRICTED
DIET
Minimum fiber and
connective tissue
Immature vegetables,
riped, canned or well-
cooked fruits, tender
meat bulk of stool
Prevent the formation of
an obstructing bolus by
high fiber food in patients
with narrowed intestinal
or esophageal lumen
When bowel is markedly
inflammed
Intestinal stenosis
Esophageal varices
DIFFERENT DIETS
KILOCALORIE
RESTRICTED DIET
Weight reduction
programs
Obese
DIFFERENT DIETS
HIGH CALORIE DIET
Diet with an energy value
above the required
maintenance in order to
produce a gain in weight
To meet increased
caloric requirements
Underweight
Hyperthyroidism
Convalescence
Fever
Pregnancy and lactation
DIFFERENT DIETS
LACTOSE-FREE DIET Eliminates virtually all known sources of
lactose-milk and milk
products
Control of galactosemia
and the prevention of
severe mental
retardation, cataracts and
other symptoms
Primary or secondary
lactase deficiency
Celiac disease
DIFFERENT DIETS
HIGH PROTEIN DIET High protein food like meat, egg and milk
Provide the nutritional
rehabilitation of the
protein and kilocalorie
malnourished patient
Prevent weight loss and
tissue wasting
Malnourished
Nutritionally wasted
patient for surgery
Hypermetabolic or
catabolic state such as
fever, severely burned
DIFFERENT DIETS
PROTEIN
RESTRICTED DIET
(GIORDANO
GIOVANETTI)
Lighten the work of the
kidneys by reducing the
urea, uric acid and
creatinine
Renal failure
DIFFERENT DIETS
PHENYLALANINE
RESTRICTED DIET
Provide protein,
phenylalanine, tyrosine,
energy and other
nutrients for normal
growth and development
and nutritional status
Phenylketonuria (PKU)
DIFFERENT DIETS
BRAT DIET Banana, Rice, Apple and Tea
Source of kilocalories,
fluid, electrolytes and
pectin
Diarrhea
DIFFERENT DIETS
HYPOALLERGENIC
DIET
Exclude or eliminate a
specific food or food
group known to produce
allergic manifestations
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