........Therapeutic__Diets__Pptx........
- 1. THERAPEUTIC DIETS Jala Joshna Msc Food science, Nutrition & Dietetics
- 2. • A therapeutic diet is a meal plan that controls the intake of certain foods or nutrients. • It is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician. • A therapeutic diet is usually a modification of a regular diet. • It is modified or tailored to fit the nutrition needs of a particular person. Therapeutic diets
- 3. nutrients texture Food allergies or food intolerances Therapeutic diets are modified for
- 4. Common reasons therapeutic diets may be ordered: • To maintain nutritional status • To restore nutritional status • To correct nutritional status • To decrease calories for weight control • To provide extra calories for weight gain • To balance amounts of carbohydrates, fat and protein for control of diabetes • To provide a greater amount of a nutrient such as protein • To decrease the amount of a nutrient such as sodium • To exclude foods due to allergies or food intolerance • To provide texture modifications due to problems with chewing and/or swallowing
- 5. Common therapeutic diets include: 1. Nutrient modifications No concentrated sweets diet Diabetic diets No added salt diet Low sodium diet Low fat diet and/or low cholesterol diet High fiber diet Renal diet 2. Texture modification Mechanical soft diet Puree diet
- 6. 3. Food allergy or food intolerance modification Food allergy Food intolerance 4. Tube feedings Liquid tube feedings in place of meals Liquid tube feedings in addition to meals
- 7. 5. Additional feedings In addition to meal, extra nutrition may be ordered as: • Supplements – usually ordered as liquid nutritional shakes once, twice or three times per day; given either with meals or between meals • Nourishments – ordered as a snack food or beverage items to be given between meals mid-morning and/or mid-afternoon • HS snack – ordered as a snack food or beverage items to be given at the hour of sleep
- 8. Brief descriptions of common therapeutic diets Clear liquid diet • Includes minimum residue fluids that can be seen through. • Examples are juices without pulp, broth, and Jell-O. • Is often used as the first step to restarting oral feeding after surgery or an abdominal procedure. • Can also be used for fluid and electrolyte replacement in people with severe diarrhea. • Should not be used for an extended period as it does not provide enough
- 9. Full liquid diet – • Includes fluids that are creamy. • Some examples of food allowed are ice cream, pudding, thinned hot cereal, custard, strained cream soups, and juices with pulp. • Used as the second step to restarting oral feeding once clear liquids are tolerated. • Used for people who cannot tolerate a mechanical soft diet. • Should not be used for extended periods.
- 10. No Concentrated Sweets (NCS) diet • Is considered a liberalized diet for diabetics when their weight and blood sugar levels are under control. • It includes regular foods without the addition of sugar. • Calories are not counted as in ADA calorie controlled diets. •
- 11. Diabetic or calorie controlled diet (ADA) – • These diets control calories, carbohydrates, protein, and fat intake in balanced amounts to meet nutritional needs, control blood sugar levels, and control weight. • Portion control is used at mealtimes as outlined in the ADA “Exchange List for Meal Planning.” • Most commonly used calorie levels are:
- 12. No Added Salt (NAS) diet – • Is a regular diet with no salt packet on the tray. • Food is seasoned as regular food. Low Sodium (LS) diet – • May also be called a 2 gram Sodium Diet. • Limits salt and salty foods such as bacon, sausage, cured meats canned soups, salty seasonings, pickled foods, salted crackers, etc. • Is used for people who may be “holding water” (edema) or who have high blood pressure, heart disease, liver disease, or first
- 13. Low fat/low cholesterol diet – • Is used to reduce fat levels and/or treat medical conditions that interfere with how the body uses fat such as diseases of the liver, gallbladder, or pancreas. • Limits fat to 50 grams or no more than 30% calories derived from fat. • Is low in total fat and saturated fats and contains approximately 250-300 mg cholesterol. •
- 14. High fiber diet – • Is prescribed in the prevention or treatment of a number of gastrointestinal, cardiovascular, and metabolic diseases. • Increased fiber should come from a variety of sources including fruits, legumes, vegetables, whole breads, and cereals.
- 15. Renal 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. • Lab work is followed closely.
- 16. Mechanically altered or soft diet – • Is used when there are problems with chewing and swallowing. • Changes the consistency of the regular diet to a softer texture. • Includes chopped or ground meats as well as chopped or ground raw fruits and vegetables. • Is for people with poor dental conditions, missing teeth, no teeth, or a condition known as dysphasia. •
- 17. Pureed diet – • Changes the regular diet by pureeing it to a smooth liquid consistency. • Indicated for those with wired jaws extremely poor dentition in which chewing is inadequate. • Often thinned down so it can pass through a straw. • Is 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.
- 18. Food allergy modification – 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. • A gluten free diet would include the elimination of wheat, rye, and barley. • Replaced with potato, corn, and rice products
- 19. Food intolerance modification – • The most common food intolerance is intolerance to lactose (milk sugar) because of a decreased amount of an enzyme in the body. • Other common types of food intolerance include adverse reactions to certain products added to food to enhance taste, color, or protect against bacterial growth. • Common symptoms involving food intolerances are vomiting, diarrhea, abdominal pain, and headaches.
- 20. Tube feedings – • Tube feedings are used for people who cannot take adequate food or fluids by mouth. • All or parts of nutritional needs are met through tube feedings. • Some people may receive food by mouth if they can swallow safely and are working to be weaned off the tube feeding
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