Fo od RY M OD IF IC AT IO N DIETA & DIE T TH E RA PH Y
Health y od To maintain a good 1 nutritional status To correct nutrient 2 deficiencies which may have occurred due to the disease 3 To adjust the food intake to the body's ability to
s metabolize the nutrients
Obje ctiv e of during the disease
ERAPY to bring about changes in
DIE T T H 4 body weight whenever
necessary the underlying disease condition which requires a 1 change in the diet
FACTO R S IN 2 the factors in the diet which must be altered to overcome
PLA NN IN G these conditions
TH ER A PE U TIC 3 the patients tolerance for food by mouth
DIETS Diet & D iet Theraphy What is DIET ? Diet is defined as the types and amounts of food eaten daily by an individual.
Have you ever wondered what are the type
s of food we consume on a daily basis> Intro duction Dietary Modifications are changes made during food preparation,processing, and co nsumption to increase the bioavailability of micronutrients and reduce micro nutrient deficiencies in food at thecommercial or individual/household level ( Beck and Heath 2013).
One example of dietary modification is the simultaneous cons
umption of iron-rich foods with ascorbic acid (vitamin C), which increases the amou nt 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. Intro duction Diet Therapy -is concerned with recovery from illness and prevention of disease.
-It includes checking a person’s nutrition status,
and giving the right foods or nutrients to treat conditions such as those cause by: diabetes, heart disease, and cancer. T y p e s o f D i e t “TYPES OF DIET”
a. Gene ral od ifie d in
c. Diets M ” SI T IO N Diets b. Diets Modified in “COMPO “CONSISTENCY” Types of “GENERAL DIETS” REGULAR/FULL DIET NO DIETARY RESTRICTIONS characteristics of healthy diet: -Balanced meal -Adequate in nutrients -Moderate in all foods/food groups, -variety of foods, calorie-controlled Types of “GENERAL DIETS” REGULAR/FULL DIET HIGH FIBER DIET NO DIETARY RESTRICTIONS Diet high in non-digestible part characteristics of healthy diet: of plants, which is fiber. Fiber -Balanced meal is found in fruits, vegetables, -Adequate in nutrients whole grains, and legumes. -Moderate in all foods/food groups, Insoluble fiber increases stool -variety of foods, bulk, decrease transit time of calorie-controlled food in the bowel, and decreases constipation and the risk of colon cancer. m p le in fr u its with Exa high -fib e r d ie t p le in V eg eta b les Exam t w ith hig h -fib er d ie Exam p le in G ra in s th hi g h -fib er diet wi Types of “GENERAL DIETS” HIGH FIBER DIE T
VEGETARIAN DIET > does not include any meat, poultry, or seafood. It is a meal plan made up of foods that come mostly from plants. These include: ✓ Vegetables ✓Fruits ✓ Whole grains ✓Legumes ✓ Seeds ✓Nuts Types of “GENERAL DIETS” HIGH FIBER DIE T
VEGETARIAN DIET THERAPEUTIC DIET
> does not include any meat, ➤a meal plan/ planned diet poultry, or seafood. ➤Modification of normal diet It is a meal plan made up of Prescribed by a doctor and foods that come mostly from planned by a dietician; plants. Part of the treatment of a These include: medical ✓ Vegetables ✓Fruits condition; ✓ Whole grains ✓Legumes ✓ Used to supplement the Seeds ✓Nuts medical or surgical treatment Diabetic Diet Diet contains exchange lists. Foods are grouped according to type, nutrients, and calories. Renal Diet This diet is for renal/kidney people. The diet plan is individualized depending on if the person is on dialysis. The diet restricts sodium, potassium, fluid, and protein specified levels. Diets Mo difie d in CONS IST E NC Y CLEAR LIQUID FULL LIQUID
Diets Modified in “CONSISTENCY” COLD LIQUID / T&A DIET SOFT DIET MECHANICAL S SOFT BLAND OFT
Diets Modified in “CONSISTENCY” BLAND RESIDUE RESTRICTED LOW FIBER / PUREED DIET LOW RESIDUE
Diets Modified in “CONSISTENCY” types of LIQUID DIE TS
Clear Cold Full
Liquid Diet Liquid/ Liquid Diet T&A Diet LIQUID Diet Nutritionally inadequate and should on ly be used for short periods of time • Uses: After surgery or a heart attack Pts with acute infections or digestive prob lems To replace fluids lost by vomiting or diarrh ea Before some Xrays of digestive tract 1. Clear Liquid Diet 2. Full Liquid Diet 3. Cold liquid/ T&A diet SOFT Diet Similar to regular diet but foods must require little chewing and be easy to digest Avoid meat and shellfish with tough connective tissue, coarse cereals, spicy foods, rich desserts, fried foods, raw fruits and veggies, nuts, and coconuts BLAND Diet •Consists of easily digested foods that do not irritate the digestive tract •Used for pts with ulcers and other dige stive diseases • Avoid coarse foods, fried foods, high ly seasoned foods, pastries, raw fruits an d veggies, alcohol, carbonated beverages, nuts, co ffee, tea, smoked and salted meats and fish. LOW FI BE R / LO W R ES ID U E Diet Used for pts with digestive and rectal diseases such as colitis or diarrhea Eliminates or limits foods high in bulk or fiber such as raw fruits and veggies, whole grains and cereals, nuts, seeds, beans and peas, coconut, and fried foods PUREED Diet Changes the regular diet by pureeing it to a smooth liquid consistency. Indicated for those with wired jaws extr emely poor dentition in which chewing is inadequa te. Often thinned down so it can pass thro ugh a straw. For people with chewing or swallowing difficulties or with the condition of dysphasia. Foods should be pureed separately. Avoid nuts, seeds, raw vegetables, and raw fruits. Nutritionally adequate when offering al l food groups. LOW CALORIE HIGH CALORIE
Diets Modified in “COMPOSITION” HIGH PROTEIN LOWPROTEIN LOW FAT/ HIGH FAT LOW CHOLESTE ROL
Diets Modified in “COMPOSITION” LOW CARBOHYDRATES LOW SALT / SODIUM RESTRICTED LOW POTASSIU LOW PURINE/ M PURINE RESTRI CTED
Diets Modified in “COMPOSITION” HIGH-CALORIE LOW-CALORIE DIET DIET ☐ Used for pts who are underweight, or who have Used for pts who are anorexia nervosa, overweight/obese; hyperthyroidism, or cancer
AVOID OR LIMIT high
Extra proteins and carbs are calories foods such as: included; Avoid high-bulk Butter, cream, whole foods such as green salads, milk, cream soups or watermelon and fibrous fruits gravies, sweet soft Avoid high-fat foods such as drinks, alcoholic fried foods, rich pastries, and beverages, salad cheese cake because they dressings, fatty meats, digest slowly and spoil candy and rich desserts appetite HIGH-PROTEIN Diet s c e n ts w h o n e e d a d d it io n a l ‣ Used for children and adole w o m e n , b e fo re a n d /o r a ft e r growth, pregnant or lactating g fr o m b u rn s , fe v e rs , o r in fe c ti ons surgery, pts sufferin
te in ri c h fo o d s s u c h a s m e a ts , > Regular diet with added pro fish, milk, cheese, and egg
LOW-PROTEIN Diet d is e a s e s a n d Used for pts with c e rt a in k id n e y
fo r c e rt a in a ll e rg ic c o n d it io n s li m it e d o r d e c re a s e d p ro te in Regular diet with rich foods LOW FAT / HIGH FAT Diet LOW FAT DIET • U se d fo r pt s w it h ga llb la dd er an d
liv er di se as e, ob es it y, an d ce rt ai n
heart diseases;
AVOID cream, whole milk,
cheese, fats, fatty meats, rich desserts, chocolate, fried foods, salad dressings, nuts, and coconut LOW-CHOLESTEROL DIET U se d fo r pt s w it h at he ro sc le ro si s an d Restricts foods containing cholesterol; heart disease be ef , liv er , po rk , la m b, eg g yo lk , cr ea m , Limit fo od s hi gh in sa tu ra te d fa ts su ch as le m ilk , an d co co nu t an d pa lm oi l pr od ucts cheese, natural cheeses, shellfish, who
HYDRATES D ie t LOW-CARBO ydrate consumption usually for weight control or •Dietary programs that restrict carboh for the treatment of obesity.
ra te s (e .g . br ea d, pa st a) ar e lim ite d or re pl ac ed •Foods high in digestible carbohyd rc en ta ge of pr ot ei ns an d fa ts (e .g ., m ea t, po ul try , with foods containing a higher pe , se ed s, pe an ut s, an d so y pr od uc ts ) an d ot he r fish, shellfish, eggs, cheese, nuts foods low in carbohydrates SODIUM RESTRICTED Diet (Low sodium/salt Diet it h c a rd io v a s c u la r d is e a s e s s u ch Used for pts w n o r c o n g e s ti v e h e a rt d is e a s e , as hypertensio kidney disease, and edema
a d d it io n o f s a lt to a n y fo o d , Avoid or limit o r fi s h , p ro c e s s e d fo o d s , smoked meats ra u t, o li v e s , a n d p ro c e s s e d pickles, sauerk cheeses LOW PURINE / PURIN E RESTRICTED Diet w -p ur in e di et is an ea ti ng pl an th at lim its • A lo foods with high purine.
in es ar e a na tu ra l su bs ta nc e fo un d in • Pur some foods. in es ar en 't al l ba d, bu t yo u w an t to av oid • Pur high amounts. n yo ur bo dy di ge st s pu ri ne , it pr od uc es a • Whe waste product called uric acid. FOOD A L LE RG Y Mod ifi ca tio n "Food allergies are due to an abnormal immune response to an otherwise harmless food. "Foods implicated with allergies are strictly eliminated from the diet. "Appropriate substitutions are made to ensure the meal is adequate.
"The most common food allergens are milk, egg, soy, wheat, peanuts, tree nuts, fish, and shellfish. TUBE FEEDING T T h h a annk k y yoou u ! !GOD BLESS YOU!
