Diet Therapy

• The General Diets

  • Regular/Full Diet
  • Vegetarian Diet
• Regular/Full Diet

  • The 'general' diet (formerly names as DAT)
  • designed for adult patients who do not need any dietary modifications
• Characteristics of a Regular/Full Diet

  • no major adjustments
  • aimed at supplying appropriate amounts of calories, protein and other nutrients
  • all foods are allowed with adequate supply of proper nutrients
• Vegetarian Diet

  • known as the plant-based meals
• Characteristics of a Vegetarian Diet

  • Vegan or Total Vegetarian Diet
  • Lacto-Vegetarian Diet
  • Lacto-Ovo-Vegetarian Diet
  • Semi-Vegetarian Diet
  • Flexitarian Diet
  • Pescatarian Diet
• Vegan or Total Vegetarian Diet

  • Excludes all animal products
• Lacto-Vegetarian Diet

  • Wishes to consume plant foods w/ milk and dairy products
• Lacto-Ovo-Vegetarian Diet

  • Wishes to consume plant foods w/ milk, dairy products & eggs
• Semi-Vegetarian Diet

  • Excludes red meats but consumes chicken, fish, dairy & eggs
• Flexitarian Diet

  • Occasionally eats meat and animal products in small amounts
• Pescatarian Diet

  • Wishes to consume plant foods w/ fish
• The Diets with Modified Consistency

  • Clear Liquid Diet
  • Full Liquid Diet
  • Mechanical Soft
  • Soft Diet
  • High Fiber Diet
  • Low Fiber Diet
• Clear Liquid Diet

  • consists of clear fluid and juices that provide little residue and are easily absorbed
• Characteristics of a Clear Liquid Diet

  • given to those with temporary decreased GIT function
  • inadequate in all nutrients
  • relieves thirst; for hydration
  • for preoperative and postoperative patients, with inflammatory conditions, fever, and when minimized fecal material is necessary
• Full Liquid Diet

  • includes fluids and semisolid foods that are liquid at body temperature
• Characteristics of a Full Liquid Diet

  • given to those with moderately reduced GIT function
  • aims to provide oral feedings that will promote return to a normal food intake
  • for patients who has chewing difficulty and cannot swallow pureed foods
  • includes many milk-containing foods
• Mechanical Soft

  • also known as the 'dental soft diet'
• Characteristics of a Mechanical Soft Diet

  • given to those with chewing difficulty due to poor dental condition
  • served foods should be well-cooked, easy to chew, and chopped, ground or minced
  • all beverages are allowed but patients with mouth lesions may not tolerate tart fruit juices
• Soft Diet

  • consists of foods that are tender but not ground or pureed
  • whole meat, cooked vegetables and fruits are allowed
• Characteristics of a Soft Diet

  • the transition diet between liquid diet and full diet
  • aims to provide oral feedings that will promote return to a normal intake of food
  • for post-surgical patients
  • includes easily digested and mildly flavored food items
• High Fiber Diet

  • the ‘high roughage’ diet
  • normal diet with additional 2-3 servings of fiber-rich food items
• Characteristics of a High Fiber Diet

  • contains about 25 to 30 grams of dietary fiber
  • includes insoluble and soluble fibers
  • used to avoid or relieve hemorrhoids and prevent IBS and diverticulosis
  • helpful in patients with DM, hyperlipidemia and colon polyps
• Lower Fiber Diet

  • contains less than 10 to 15 grams of fiber per day
  • eliminates food items that increase the amount of stool
• Characteristics of a Low Fiber Diet

  • contains minimal amount of indigestible CHO
  • not intended for long-term use
  • can be used as a preoperative and postoperative diet for patients undergoing certain abdominal procedures or during attacks of diverticulitis
• The Diets with Modified Composition

  • Calorie-Modified
  • Protein-Modified
  • Fat-Restricted
  • Sodium-Restricted
  • Purine-Restricted
• Calorie-Modified

  • Low Calorie
  • High Calorie
• Low Calorie

  • ‘calorie deficit’ concept
  • used for weight management inducing weight loss
  • involves limiting food portions you take in a day
• High Calorie

  • contains greater amount of total energy
  • used in cases/conditions where weight gain is deemed appropriate
• Protein-Modified

  • Low Protein
  • High Protein
• Low Protein

  • restricts protein intake to 4–8% of your daily calories
  • may benefit those with decreased kidney or liver function and protein metabolism disorders
• High Protein

  • regular diet with protein increased by 50-100% above the normal allowance (60-70% HBV; 30-40% LBV)
  • given to those with increased metabolic requirements
• Fat-Restricted

  • Low Fat
  • Low Cholesterol
• Low Cholesterol

  • daily intake must be less than 200mg cholesterol
  • daily saturated fat intake must be <7% of total kcal
  • the TLC and DASH must be useful
• Low Fat

  • the diet limits fat to 10-15% of total calories
  • restriction of fat may result in low calorie diet
  • given to those with fat metabolism disorders/malabsorption
• Sodium-Restricted

  • No Added Salt
  • Low Sodium
• No Added Salt

  • daily sodium intake is 3000mg - 4000mg
  • useful in preventing or controlling edema and/or HPN
  • no salt or seasoning/condiments must not be used
• Low Sodium

  • daily sodium intake is 2000mg per day
  • processed goods and condiments must be avoided/limit the use
• Purine-Restricted

  Low Purine

  • often prescribed for people with hyperuricemia
  • requires consumption of no more than 400mg of dietary purine per day
  • low-purine foods that may help reduce uric acid in the body include fruits, vegetables, whole grains, legumes, nuts, and low-fat dairy
• Other Diets with Modified Composition

  • Neutropenic Diet
  • Low Carbohydrate Diet
  • Ketogenic Diet
  • DASH Diet
• The Enteral Nutrition

  • also known as tube feeding, is a way of sending nutrition right to the stomach or small intestine.