Dietary Modification and Diet

Therapy
 Dietary Modification and Diet
Therapy
Dietary Modifications are changes made during food preparation,
processing, and consumption to increase the bioavailability of
micronutrients – and reduce micronutrient deficiencies – in food at the
commercial or individual/household level ( Beck and Heath 2013).

One example of dietary modification is the simultaneous consumption of

iron-rich foods with ascorbic acid (vitamin C) (Gibson 2014), which increases
the amount of iron absorbed by the body.
Decreasing the amount of coffee and tea consumed with meals containing
iron-rich foods is another example of dietary modification, because coffee
and tea inhibit iron absorption.
 Dietary Modification and Diet
Therapy
Diet Therapy
- is the branch of dietetics
concerned with the use of foods
for therapeutic purposes.
- it is ordered to maintain, restore
and correct nutritional status, to
decrease calorie for weight
control, provide for extra calorie
for weight gain. It also balances
amount of carbohydrate, fat and
protein for certain diseases.
Dietary Modification and Diet
Therapy

General Diets
A. Diets Modified in Consistency
B. Diets Modified in Composition
ROUTINE HOSPITAL DIETS
-also called “house” diet
- these are the regular
diet, the soft diet, and
the liquid diet

Food Plan and Meal

Pattern - recommended
 REGULAR OR FULL DIET
• also called general, house, normal or Full Diet, formerly named as
DAT (diet as tolerated)
 Designed for the adult patient who does not need any dietary
modification.
 The usual food and drink regularly consumed.

 The diet calls for careful planning of menu, wise selection and proper
preparation of foods as well as attractive service so that it will appeal
to patients with relatively poor appetites.
 The quantity of food selected from each food group should vary
depending on the energy needs and preferences of the patient.
 Serves as a basis for the modification of therapeutic diets in the
hospital.
 REGULAR OR FULL DIET
- This is the most frequently ordered among the house diets.
- It is a normal diet planned to provide the recommended daily
allowances for the essential nutrients and to meet the caloric
needs of a bedridden or an ambulatory patient whose general
condition does not require general modification or dietary
restrictions.
- The diet is designed to maintain an attain optimal nutritional
status.
- All foods are allowed but it is sound practice to served simply
prepared foods.
- Highly spiced foods, rich, fatty foods and gas formers should also
be avoided.
- All foods are allowed with adequate supply of proper nutrients
and enough calories to meet a persons’ need for energy.
 REGULAR OR FULL DIET
Characteristics of the Diet
 The diet is aimed at supplying appropriate amounts of calories,
protein and other nutrients.
 May be used in educating the patient in the principles of nutrition by
example and basis in providing food the patient is willing and able to
eat.
 REGULAR OR FULL DIET
Foods Allowed
 All foods are allowed with adequate supply of proper nutrients and
enough calories to meet a person’s need for energy.
 REGULAR OR FULL DIET
Breakfast
Fruit Sliced Mango
Egg or Substitute Scrambled Egg with Tomatoe
Rice or Bread with Butter/Margarine or Jam Bread With Butter and Jam
Hot Beverage Hot Tea
Lunch
Soup Sotanghon Soup
Meat, Fish, Poultry, or Substitute Baked Fish

Vegetable Vegetable Guisado

Rice or Substitute Boiled Rice
Fruit or Dessert Fruit MIx
Supper
Soup Beef Nilaga
Meat, Fish, Poultry, or Substitute Steamed Chicken

Vegetable Vegetable Salad

Rice or Substitute Boiled Rice
Fruit or Dessert Watermelon
In-between Meal Nourishment
Milk or Milk Beverage Hot Milk with Bread
Nutritional Supplement As recommended
 REGULAR OR FULL DIET
Indication for Use
 For ambulatory patients whose conditions do not require any dietary
modification for therapeutic purposes.
SOFT DIET

Description of the Diet

 This diet consist of foods that are tender but not ground or pureed,
whole meat. Cooked vegetables and fruits are allowed.
SOFT DIET

Characteristics of the Diet

 Transition diet between liquid diet and full diet.
 Aims to provide oral feedings that will promote return to a normal
intake of food.
SOFT DIET

Indications For Use

 Post-surgical patients ready to have some whole foods but are not yet
ready for the regular diet.
 The diet may be used for the debilitated patient to facilitate ease in
eating.
 SOFT DIET
Sample Menu
Breakfast
Fruit Fresh Fruit in Season
Egg or Substitute Scrambled Egg
Rice or Bread with Butter/Margarine or Jam Bread With Butter and Jam
Hot Beverage Hot Tea

Lunch
Soup Sotanghon Soup
Meat, Fish, Poultry, or Substitute Baked Fish
Vegetable Chayote Guisado
Rice or Substitute Soft Cooked Rice
Fruit or Dessert Sliced Ripe Fresh Mango

Supper
Soup Fish Tinola
Meat, Fish, Poultry, or Substitute Baked Chicken
Vegetable Steamed Vegetable
Rice or Substitute Soft Cooked Rice
Fruit or Dessert Banana

In-between Meal Nourishment

Milk or Milk Beverage Milk and Biscuit
Nutritional Supplement As recommended
 SOFT DIET
Foods Allowed
 The diet is composed of foods that are easily digested. Mildly flavored foods are
emphasized.
Food Group Examples
Vegetable Cooked mild-flavored vegetables, asparagus tips, young tender beans, carrots, mushroom,
squash, tomato juice, chayote, green papaya, peas, spinach
Fruit Citrus fruits without membranes and all fruit juices; cooked or canned low fiber fruits such as
banana.
Milk Whole milk, evaporated milk, low-fat milk, milk drinks, milk shake, malted milk, plain yogurt

Rice/Substitute Rice gruel, bakery products made from white, refined wheat, refined cereals.

Meat/Substitute Any tender meat, fish or fowl, all without tough connective tissues, eggs, cottage cheese, mildly
flavored cheese, yogurt, cheesy-style peanut butter.
Soup/Fluids Broth, cream soup, strained vegetable soup; coffee, tea, carbonated beverages, cereal
beverages
Sugar or Sweets Sugar, honey, syrup, plain and unflavored gelatin, soft custards, pudding, plain ice cream,
popsicles, sherbet, chocolate, cakes and cookies without nuts.
Oils/Fat Fortified margarine or butter, mayonnaise, gravy, cream, vegetable oil

Miscellaneous salt, pepper, vinegar, soy sauce, catsup, mild spices, chopped or ground leaf herbs
The LIQUID DIETS

- used as intermediate
step in post-operative
dietary regimens or
other situation in which
the gastrointestinal
function is moderately
reduced.
- - provide oral feedings -
that promote return to
a normal intake of food.
FULL LIQUID DIET
Description of the Diet
 The diet includes fluids and semisolid foods that are liquid at body
temperature.
 Contains all foods that are liquid at room temperature or could be
liquefied at body temperature (e.g. can melt in the mouth or
stomach)
 Milk beverages, plain sherbets and ice creams, plain puddings, soft
custard plain gelatin, strained fruit juices, coffee or tea with cream
and sugar, bland creamed soups, malt and chocolate are allowed.
 It is intended for post-operative patients following the Clear Liquid
diet; for the acutely ill patient; and for the patient who cannot chew
or swallow pureed foods. It may be prescribed to supplement a tube
feeding.
 FULL LIQUID DIET

Characteristics of the Diet

 This diet is used as intermediate step in post-operative dietary

regimens or other situation in which the gastrointestinal function is
moderately reduced.
 Aims to provide oral feedings that will promote return to a normal
intake of food.
 FULL LIQUID DIET

Characteristics of the Diet

 Needs a multivitamin/mineral supplement if prescribed to be used

for more than 2 -3 weeks.
 If used over several weeks, low-fat dietary products should be
included for patients with high blood cholesterol levels.
Modifications in carbohydrate levels may also be necessary for
people with diabetes mellitus or hypoglycemia.
FULL LIQUID DIET
Indications For Use
 For post-operative patients following the Clear Liquid Diet; for the
acutely ill patient; and for the patient who cannot chew or swallow
pureed foods. It may be prescribed to supplement a tube feeding.
FULL LIQUID DIET
Food Allowed
 The diet is composed of foods included in the clear liquid plus foods
that are liquid at body temperature and tolerated by the patient.
Because the diet typically includes many milk-containing foods, it may
need modification for patients who are lactose-intolerant.
Acidophilus milk or soy milk may be tolerated, or lactose-free
nutrient supplement beverages can be useful.
 FULL LIQUID DIET
Sample Menu
Breakfast
Fruit Juice Mango Juice
Gelatin Jello
Milk or Milk beverage Sherbet
Lunch
Soup Cream of Onion Soup
Meat Liver Spread
Rice Pureed Strained Lugao
Pureed fruit or Juice Orange Juice
Dessert Jello
Milk or Milk Beverage Milk Shake
Supper
Soup Bird’s Nest Soup
Meat Egg
Rice Pureed Strained Lugao
Pureed fruit or Juice Pineapple Juice
Dessert Gelatin
Milk or Milk Beverage Sherbet
In-between Meal Nourishment
Milk or Milk Beverage Fruit Shake
Fruit Juice Four Seasons
Yogurt Plain Yogurt
Nutritional Supplement As recommended
 CLEAR LIQUID DIET

Description of the Diet

 This diet consist of clear liquid and juices that provide little residue and are
easily absorbed
 This diet is used when one must severely restrict undigested material in the
gastrointestinal tract because of temporary decreased function.
 Inadequate in all nutrients thus, prolonged use is not encouraged. It should not
be used more than 3 days without supplementation.
 Aims to provide fluids without stimulating extensive digestive processes and to
relieve thirst and provide oral feedings that will promote gradual return to a
normal intake of food.
CLEAR LIQUID DIET

Indications for Use

 For preoperative or postoperative patients; in acute stages
of many illnesses especially those with fever; or in
condition when it is necessary to minimize fecal material
(residue free).
CLEAR LIQUID DIET

Foods Allowed
 The diet is composed of clear liquids. Small servings may be offered
every 2 or 3 hours and at mealtime. Certain postoperative patients
may be limited to tea and fat-free broth for one or more meals.
CLEAR LIQUID DIET

Food Examples
Fruits Strained fruit juices
Soup Fat-free clear broth and bouillon
Sugar or sweets Flavored or unflavored gelatin,
popsicles, fruit ices (made without milk),
sugar, honey, syrup. Hard candy

Fluids Coffee, tea, carbonated beverages, fruit

beverage drinks
 CLEAR LIQUID DIET
SAMPLE MENU
Breakfast Mango Juice
Gelatin
Coffee
Lunch Orange Juice
Popsicle
Cold Tea
Supper Four Seasons Juice
Jello
Hot Tea
In-between meal nourishment Clear liquid nutritional
support
LIGHT DIET

 Consist of foods that are easily digested and

readily emptied in the stomach,
 Indicated for patients and elderly who cannot
tolerate rich and heavy foods,
 Given in three small meals with in-between meal
feedings,
 Fatty foods, rich pastries , concentrated desserts
and fibrous fruits and vegetables are restricted or
given as tolerated.
MECHANICAL SOFT DIET
 A mechanical soft diet does not restrict fat, fiber, spices, or
seasonings. All foods are allowed that can be made easier to chew
and swallow by using machines. Foods may be blended, pureed,
ground, or finely chopped.
 Also called “dental soft diet” or “mechanically altered diet”,
 Used for patients with difficulty in chewing due to poor dental
condition, lack of teeth or presence of sores and lesions in the mouth
following head and neck injury, and for those who are debilitated and
too ill to eat the regular diet,
 Foods are well-cooked, easy to chew, chopped, ground or minced,
 Foods are best served moist or with gravy and sauce,
 Must be individualized for patient’s chewing tolerance,
 All beverages are allowed,
 Patient’s with lesions in the mouth – not to take fruit juices.
COLD LIQUID DIET

- also called as the T and A )after tonsillectomy and

Adenectomy), and consists of cold smooth liquids,
- designed to minimize pain in the oral cavity and avoid
bleeding in the affected area,
- Tube feedings. This type of diet requires a consistency that
can pass through a polyvinyl tube. There are many propriety
foods (commercial preparations) that are suitable for tube
feedings.
FINGER FOOD MODIFICATION
DIET
Description of the Diet
 The finger food modification diet is designed to prompt self-feeding
and independence of impaired patients.
 Individuals may benefit from this eating approach to decrease
frustration, enhance dignity and self-esteem, and increase morale
and motivation. Improvement in appetite may also occur.
FINGER FOOD MODIFICATION
DIET
Characteristics of the Diet
 Individuals who resist being fed, are combative, or have difficulty
manipulating utensils may increase their caloric intake and stabilize
their weight if presented with most of their food in finger food form.

 Adaptive equipment such as plate stabilizer, plate guards, weighted

utensils, rocking knives, nosey cups, spouted cups, and cups or mugs
with handles may be used.

 Drinking using nosey cup

FINGER FOOD MODIFICATION
DIET
Indications For Use
 Intended for people with Alzheimer’s disease, other dementia or
cognitive impairment, or certain neuromuscular disorders.
 FINGER FOOD MODIFICATION
DIET
FOODS ALLOWED

Food Group Finger Food Suggestion

Milk Any Fluid Milk served in mugs, cheese sticks, cubes or slices,
custard pie

Meat and Beans Meat loaf, patties, cutlets, nuggets, tender cut-up meat, fish, fish
sticks, firmly cooked eggs

Fruits Cut-up fresh fruits, grapes

Vegetable Bite-size cooked vegetables, baked or steamed potatoes

Rice/Grains Breads, muffins, biscuit, crackers, toast, cereal bars

Oil/Fats Nuts, peanut butter
Soups Strained and blended soups served in a mug
DYSPHAGIA DIET
 Dysphagia is difficulty in swallowing. Problems at any point during the
swallow can result in difficulty in swallowing.

Characteristics of the Diet

 Transition of food can be categorized to 3 levels according to patient’s
tolerance starting with the kind of consistency.
DYSPHAGIA DIET
Indications For Use
 Nervous system disorders, Parkinsons disease and Cerebral Palsy
 Gastroesophageal reflux disease
 Stroke
 Head or spinal cord cancer of the head, neck, or esophagus
DYSPHAGIA DIET
Dietary Recommendations
 Thick, homogenous textures
 Spoon thick or pudding thick pureed foods
 No coarse textures as nuts and raw vegetables or fruits
 Liquids are thickened to recommended consistency using a
commercial thickening agent
MODIFIED GENERAL DIET
- is designed for patients who chew soft textures,
- based on a soft diet and may be appropriate for person
with milk oral
preparatory stage deficits,
The general description of the diet is:
• soft textures that do not require grinding or chopping are
used.
•No nuts or crisp, deep-fried foods are allowed.
•All liquids and medications are used as tolerated.
•Liquids and water may need to be thickened as needed to
recommended consistency.
 LOW RESIDUE DIET
Description of the Diet
 Diet similar to a low fiber diet, but typically includes restrictions on
foods that increase bowel activity, such as milk and milk products and
prune juice.
 LOW RESIDUE DIET
Characteristics of the Diet
 The diet consist of foods that are low in fiber and foods that are
believed to increase fecal residue despite low content of fiber such as
milk. Note that residue is not the same as fiber, and this term refers
to the end result of digestive, secretory, absorptive, and fermentative
processes.
 A low residue diet typically contains less than 10-15 grams of fiber
per day.
 LOW RESIDUE DIET
Indications For Use
 Usually used as transition to a regular diet from soft or Full Diet.
 LOW RESIDUE DIET
Foods Allowed
 Diet is somewhat liberal than transition to a regular diet from soft or
full diet.
Food Group Foods Allowed Avoided
Vegetable Cooked or canned, strained vegetables Vegetables with seeds, legumes, broccoli,
without coarse fibers such as carrots, cauliflower, cabbage
peas, squash, chayote
Fruits Strained fruit juices, cooked apples, peas, Fresh fruit, prune juice, dried fruits, fruit with
pears seeds,, and cooked fruits, raisins and berries

Milk Lactose-free milk I allowed amount only In excess of 2 cups

Rice or Substitute Refined breads and cereals, white Corn, whole wheat grain, whole bread,
crackers and macaroni, spaghetti, and cereals, rich pastries, rolled oats
noodles, strained oatmeal, potatoes no
skin
Fat/oils Butter, margarine none
Sweet and sugar Sugar, clear gelatin dessert, angel food Candies, with nuts, or whole fruits,
cake marmalade, jam
Beverages Coffee, tea , cocoa alcohol
 HIGH FIBER DIET
Description of the Diet
 Also called high roughage diet.
 A normal diet with additional 2 or 3 servings of foods rich in dietary
fiber, such as whole grain bread and cereal products, fruits and
vegetables.
 HIGH FIBER DIET
Characteristics of the Diet
 Dietary fiber, also called roughage, is indigestible because it cannot
be broken down by digestive enzymes. Some fiber are insoluble (does
not readily absorbed in water), and some are soluble (does dissolve in
water).
 Insoluble fibers include cellulose, some hemicellulose and lignins.
Sources of insoluble fiber include all vegetables, fruit, whole grain
bread and cereals, whole grain crackers, brown rice wheat bran, etc.
 HIGH FIBER DIET
Characteristics of the Diet
 Soluble fibers are gums, pectins, some hemicellulose and mucilages.
Sources of soluble fibers are apples, bananas, peaches, broccoli,
carrots, cabbage, oats, dried peas, beans, lentils, etc.
 A high fiber diet is generally considered to contain about 25 to 30
grams of dietary fiber per day. The goal of the diet is to increase the
intake of the fiber rather than to attain a precise level of intake.
 HIGH FIBER DIET
Indications For Use
 To avoid or relieve hemorrhoids.
 Treatment of irritable bowel syndrome and diverticulosis (defects in
the weakened walls of the colon).
 Important in treating diabetes, elevated cholesterol, colon polyps and
cancer of the colon.
 HIGH FIBER DIET
Indications For Use
 A balanced diet containing different kinds of fiber can help regulate
the bowels, aid in the prevention of heart disease and protect against
a number of other health problems by helping to protect against
cancer of the colon and rectum.
 For Coronary heart disease, Diabetes mellitus, Gastric ulcer, Atonic
constipation
 HIGH FIBER DIET
Foods Allowed
 In addition to a regular diet, this diet emphasizes foods from the
following food groups
Food Group Food Suggestion
Vegetable Cabbage, kangkong, eggplant, onions, radishes, string beans, carrots,
cauliflower, cucumber, green peppers, soybean sprout, spinach, turnip, okra,
tomatoes, asparagus, broccoli, garbanzos.

Fruits Fresh fruits including the skin and pulp, dried or stewed fruits, pears, apples,
guava, banana, grapefruit, oranges, mango, pineapple, watermelon

Rice or Substitute Whole grain foods and breads, oatmeal, oat bran, whole wheat pasta, brown
rice

Others All beans and peas such as garbanzos, kidney beans, lentils, peanut butter,
all nuts and seeds such as almonds, peanuts, cashews, walnuts.
 LOW FIBER DIET
Description of the Diet
 Diet containing less than 10 to 15 grams of fiber per day and
eliminate foods to increase the amount of stool.
 LOW FIBER DIET
Characteristics of the Diet
 This diet contains a minimal amount of indigestible carbohydrates or
dietary fiber to avoid large fecal volume that might distend and
further aggravate inflamed tissue.
 The fiber content of the diet may be reduced by removing seeds and
skins from fruits and vegetables, cutting off gristle and connective
tissue in meats, omitting leafy vegetables, fibrous and dried fruits,
nuts seeds and legumes, and using refined cereals and breads.
 This diet does not provide the minimal requirements for some
nutrients and is not intended for long term use. it can be as a
preoperative or postoperative diet for patients undergoing certain
abdominal procedures or during some attacks of acute diverticulitis.
 LOW FIBER DIET
Indications For Use
 Ulceratice colitis
 Spastic constipation
 Small bowel obstruction
 Radiation enteritis
 Peptic ulcer
 Narrowing of the intestine
 Inflammatory bowel syndrome
 Gastrointestinal surgeries
 Gastroparesis
 Chronic diarrhea
 Acute diverticulitis
 LOW FIBER DIET
Foods Allowed
Food Group Allowed Avoided
Vegetable Strained vegetable, peeled Celery, squash, lettuce,
cucumber broccoli, sprouts, potato
skin
Fruits Strained juices, peaches Oranges, suha,
without skin grapefruits, raisins,
apples, grapes
Milk In allowed amounts
Rice or Substitute White bread, rice Bran, popcorn, oatmeal
Meat or Substitute Eggs, meats Kidney beans, nuts
Fats/oils In allowed amounts Coconut meat
Swwets/ Sugar Simple sugars none
 VEGETARIAN DIET

Description of the Diet

 Plant – based meals consisting of a variety of whole grains, legumes ,
nuts, vegetables, fruits, and for some, eggs and dairy products.
 VEGETARIAN DIET
Characteristics of the Diet
 The Vegan or Total Vegetarian Diet is designed for individuals who
wish to exclude all animal products.
 The Lacto-Vegetarian Diet is designed for those who wish to consume
plant foods, cheese, milk and other dairy products.
 The Lacto-Ovo-Vegetarian Diet includes the addition of eggs.
 The Semi-Vegetarian Diet is designed for individuals who wish to
exclude red meats but include chicken and fish with plant foods, dairy
products and eggs.
 VEGETARIAN DIET
Contraindications
 The diet requires additional supplementation and modification to
meet nutritional needs especially during illness, pregnancy, lactation,
infancy, and childhood.
 VEGETARIAN DIET
Diet Principles
 Obtain an accurate diet history, it is essential in determining
limitations.
 Provide adequate nutrients by including mostly foods rich in nutrients
and only small amounts of low-nutrient sweets and fats.
 Limit highly processed grains and other carbohydrates to ensure
adequate intake of trace nutrients.
 Avoid excess cholesterol intake by limiting eggs to three to four eggs
yolks a week for those who consume eggs,
 Enough carbohydrates should be adequate to ensure proteins are not
being used up as the body’s energy source
 Plant proteins alone can provide enough amino acids when a variety
of plant proteins are eaten throughout the day and the total; caloric
intake meet the individuals; caloric needs.
LOW CALCIUM / CALCIUM
CONTROLLED DIET
Description of the Diet
 Diet for the control of calcium stones. For many years, it had been
assumed that a high calcium intake increases the risk of stone
formation. However, severe calcium restriction does not appear to be
beneficial in reducing frequency of stone formation for patients with
recurrent urolithiasis and may even be detrimental as negative
calcium balance and secondary hyperoxaluria occur.
LOW CALCIUM / CALCIUM
CONTROLLED DIET
Characteristics of the Diet
 In normal persons, urinary calcium excretion has little correlation
with calcium consumption, since intestinal calcium decreases when
dietary intake is excessive.
 In idiopathic calcium lithiasis, increased excretion is the consequence
of increased intestinal absorption of calcium as a result of increased
production of 1,25- dihydroxyvitamin D3. Reduction of dietary
calcium to less than 600 mg may reduce hypercalciuria in this patient.
Further reduction will not provide additional clinical benefit, since a
calorie intake below this may cause negative calcium balance.
LOW CALCIUM / CALCIUM
CONTROLLED DIET
Characteristics of the Diet
 Diet with normal to high calcium content but low in animal protein
and sodium decreases the risk of calcium oxalate stone recurrence.
 Urinary sodium excretion correlates directly with urinary calcium
excretion. A high sodium diet therefore increases calcium excretion
and consequently the risk of stone formation. High sodium intake
also increases the saturation of monosodium urate, the crystals of
which can act as a basis for calcium crystallization.
LOW CALCIUM / CALCIUM
CONTROLLED DIET
Characteristics of the Diet
 Low fluid intake results in low urinary output resulting in saturated
level of salts in the kidney.
 Fluid intake should be sufficient to maintain a urine volume of at least
2500 ml/24 hours. During hot weather, the amount of fluid that must
be consumed should be greater. At least half of the fluid ingested
should be water.
LOW CALCIUM / CALCIUM
CONTROLLED DIET
Indication for Use
 Urolithiasis (calcium oxalate stones)
OXALATE CONTROLLED DIET
Description of the Diet
 The diet excludes foods that are very high in oxalates and is intended
to provide less than 50 mg of oxalate per day. Oxalic acids occur
primarily in foods of plant origin.
PURINE CONTROLLED DIET

Description of the Diet

 Diet containing a minimal quantity of purine bases (meats); liver,
kidney, and sweetbread especially are excluded and replaced by dairy
products, fruits, and cereals, alcoholic beverages also are excluded.
PURINE CONTROLLED DIET

Characteristics of the Diet

 Examples of purine are adenine and guanine which form the
nucleotides of nucleic acids and uric acid, which is the end product of
purine metabolism. Nitrogen forming foods are then excluded from
the diet.
 Calorie-controlled diet is particularly important for overweight
persons with gout. Low fat diet favors excretion of urates.
PURINE CONTROLLED DIET
Foods Allowed

Purine Free Foods Foods High in Purines

Breads, cereals, milk and milk Liver and other glandular

products, eggs, fruits, organs, anchovies, sardines,
vegetables, sugars and other meat extract
sweets and all beverages
LOW SODIUM DIET

Characteristics of the Diet

 Diet limiting sodium intake to
2,000mg per day for preventing
and or controlling edema
LOW SODIUM DIET
Diet Principles
 Prepare all foods with no added salt at the table. Avoid all
processed prepared foods and beverages high in sodium.
 Limit amounts of milk, ready-to-eat cereals, breads and
desserts made with salt and baking powder or soda
 Some medications including over-the-counter preparations
for treatment of indigestion or excess acid contain large
amounts of sodium.
 Water that has been chemically softened contain
considerable amount of sodium.
 Salt substitutes may promote acceptance of sodium
restricted diets, but should be used only if permitted by
physician.
CALORIE CONTROLLED DIET
Description of the Diet
 The diet is a low-calorie modification of the regular diet aimed at
reducing caloric intake to effect weight loss.
CALORIE CONTROLLED DIET
. Characteristics of the Diet
 Intake of calories from all sources is limited. Simple carbohydrates,
alcohol and fat content are decreased based on the client’s
nutritional needs and weight management goals.
CALORIE CONTROLLED DIET
Indications For Use
 Overweight and obese individuals
 LOW CARBOHYDRATE DIETS
Description
 It is appropriate to serve persons with diabetes consistent amounts of
carbohydrates at meals and snacks. Foods should not be restricted to
control blood glucose levels because of the risk of malnutrition.
BLAND DIET
A bland diet can be used to treat ulcers, heartburn, nausea, vomiting
and gas. You may also need to eat bland foods after stomach or
intestinal surgery.
A bland diet is made up of foods that are soft, not very spicy, and low in
fiber. If you're on a bland diet, you shouldn't eat spicy, fried, or raw
foods.
LOW CHOLESTEROL DIET
Cholesterol is a waxy substance
produced by your liver and obtained
by eating animal products such as
meat, dairy and eggs.

Your liver will produce less

cholesterol if you consume a lot of
this substance from food, so dietary
cholesterol rarely has a great impact
on total cholesterol levels.

However, eating large amounts of

saturated fat, trans fat and sugars
can raise cholesterol levels.
LOW CHOLESTEROL DIET
Foods to avoid
fatty beef
lamb
pork
poultry with skin
lard and shortening
dairy products made from whole or reduced-fat milk
saturated vegetable oils, such as coconut oil, palm oil, and palm kernel
oil
Questions?