Post on 22-Nov-2014
description
April 8, 2023therapeutic diet 1
08/04/23tropical diseases 2
MAJOR NASREEN GUL
MEMON
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Therapeutic Diets
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therapeutic diet
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Objectives
Describe Introduction of therapeutic diet
Identify purpose of therapeutic diet.
Define Indication of therapeutic diet.
Discus significance of therapeutic diet
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Classify types of therapeutic diet.
Explain Dietary guidelines of therapeutic diet
Focus Role of nurse in therapeutic diet.Provide Conclusion for therapeutic diet.
Recognise the therapeutic diet for malnutrition.
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INTRODUCTION
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What is diet
Diet is the sum of food consumed by a person or other
organism
Diet therapy is concerned with
recovery from illness and prevention of
disease
Diet therapy
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WHAT IS THERAPEUTIC DIET
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planned diet
modification of normal diet
used to supplement the medical or surgical
treatment
prescribed by doctor and planned by dietician
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Removing or adding foods
change nutrients, caloric content and/or texture
Increase or decrease bulk in the diet e.g. high or low fiber
diets
Increase or decrease the energy values
.
Purposes of therapeutic diets
Regulate amount of food
Assist body organs to
maintain normal function
Aid in digestion
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To improve specific health
conditions
Increase or decrease body
weight
Modify the intervals of feedings.
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Useful in managing disease
SIGNIFICANCE
promote greater resistance to specific conditions.
prevention or supplemental treatment
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kidney failure lower serum cholesterol, control elevated blood sugar levelstreat celiac disease a disease where the small intestine can't absorb nutrientsFor example, gluten-free diets,
Indication
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Types of Therapeutic Diets
Regular diet
Low cholesterol
dietSoft diet
Diabetic diet
Calorie controlled
dietLiquid diet
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High Protein
diet
Bland diet
Low residue
diet
Low Protein
diet
Sodium restricted diet
low-fat diet
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Balanced diet usually used for ambulatory patientsAt times is has a slightly reduced caloric contentFoods such as rich desserts, cream sauces, salad dressings and fried foods may be decreased or omitted
Regular Diet
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Nutritionally inadequate and should only be used for short periods of timeUses:
After surgery or a heart attackPts with acute infections or digestive problemsTo replace fluids lost by vomiting or diarrheaBefore some Xrays of digestive tract
liquid diet
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Clear liquid diet Water, apple or grape juice, fat-free broths, plain gelatin, popsicles, ginger ale, tea, coffee
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clear liquid diet plus strained soups and cereals, fruit and vegetable juices, yogurt, hot cocoa, custard, ice cream, pudding, sherbet, and eggnog
Full liquid diet
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Similar to regular diet but foods must require little chewing and be easy to digestAvoid meat and shellfish with tough connective tissue, coarse cereals, spicy foods, rich desserts, fried foods, raw fruits and veggies, nuts, and coconuts
Soft Diet
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Used for pts with digestive and rectal diseases such as colitis or diarrheaEliminates 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
Low residue diet
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Diet contains exchange listsGoods are grouped according to type, nutrients, and caloriesPts are allowed a certain number of items from each exchange list according to individual needs
Diabetic Diet
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Calorie controlled diet
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Used for pts who are overweightAvoid or limit high calories foods such as:
Butter, cream, whole milk, cream soups or gravies, sweet soft drinks, alcoholic beverages, salad dressings, fatty meats, candy and rich desserts
Low-Calorie Diet
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Used for pts who are underweight, or who have anorexia nervosa, hyperthyroidism, or cancerExtra proteins and carbs are includedAvoid high-bulk foods such as green salads, watermelon and fibrous fruitsAvoid high-fat foods such as fried foods, rich pastries, and cheese cake because they digest slowly and spoil appetite
High-Calorie Diet
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Restricts foods containing cholesterolUsed for pts with atherosclerosis and heart diseaseLimit foods high in saturated fats such as beef, liver, pork, lamb, egg yolk, cream, cheese, natural cheeses, shellfish, whole milk, and coconut and palm oil products
Low cholesterol diet
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Fat Restricted or Low-Fat Diet
Used for pts with gallbladder and liver disease, obesity, and certain heart diseasesAvoid cream, whole milk, cheese, fats, fatty meats, rich desserts, chocolate, fried foods, salad dressings, nuts, and coconut
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Used for pts with cardiovascular diseases such as hypertension or congestive heart disease, kidney disease, and edemaAvoid or limit addition of salt to any food, smoked meats or fish, processed foods, pickles, sauerkraut, olives, and processed cheeses
Sodium Restricted Diet(Low Sodium or Low
Salt Diet)
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High Protein DietUsed for children and adolescents who need additional growth, pregnant or lactating women, before and/or after surgery, pts suffering from burns, fevers, or infectionsRegular diet with added protein rich foods such as meats, fish, milk, cheese, and eggs
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Low Protein Diet
Used for pts with certain kidney diseases and for certain allergic conditionsRegular diet with limited or decreased protein rich foods
Low Protein Diet
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Bland Diet
Consists of easily digested foods that do not irritate the digestive tractUsed for pts with ulcers and other digestive diseasesAvoid coarse foods, fried foods, highly seasoned foods, pastries, raw fruits and veggies, alcohol, carbonated beverages, nuts, coffee, tea, smoked and salted meats and fish.
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High energy and high proteinEnergy and nutrient dense foodsPick foods from the menu which can be fortifiedUse of supplementsRecipe fortificationExamine what a resident like to eat and encourage those types of foods
Therapeutic diet for malnutrition
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Dietary guidelines
Also eat a variety of food.Maintain ideal weight.Avoid excess fat (total and Unsaturated) and cholesterol. Eat foods with adequate dietary fiber.Avoid excess sugar.Avoid excess salt.
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Role of nurse
Coordinator
Communicator
Counselor
Teacher
ManagerLeader
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Leader
Motivator
Delegator
Critical thinker
Researcher
Advocate
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Therapeutic diets to be used when necessaryEnsure that residents with malnutrition are eating foods which taste good and full of flavourMenu design should aim for diet integration so that everyone eats the same types of foodsPortion control is an essential tool in menu planningStandard recipes help with the delivery of nutritional care
Conclusion
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References
k.abbey@bigpond.com
www2.sunysuffolk.edu/.../nursing
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Any
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