FULL LIQUID DIET

PURPOSE:

The full liquid diet is designed to provide nourishment

in liquid form.

USE:

The diet is used as a transition between the clear liquid

diet and solid foods.

MODIFICATIONS: The diet consists of foods which are liquid at body

Temperature and very soft desserts made from milk and
egg. Add ional modifications may be necessary.
Individuals with lactose intolerance need special
consideration since milk based foods provide a large
percentage of this diet.

ADEQUACY:

The full liquid diet is generally inadequate in several

nutrients needed to meet the 1989 Recommended Dietary
Allowanced (see Appendix 5). The diet with milk (see
Table D-4 for sample menu) is inadequate in kilocalories,
niacin, pantothenic acid, B6, folic acid, vitamin E., copper,
iron, selenium and zinc. The diet without milk (see Table
D-5 for sample menu) is inadequate in kilocalories,
complete protein, vitamin A, thiamin, riboflavin, B6,
calcium, phosphorus, B12, folic acid, pantothenic acid,
vitamin E, iron, copper, selenium, zinc, and magnesium.
Nutritional adequacy can be achieved through the use of
liquid nutritional supplements.

TABLE D-3: FOOD SELECTION GUIDELINES FOR FULL LIQUID DIETS

FOOD CATEGORY:
Beverages

Cereal and Cereal Products

RECOMMENDED:
Clear liquids, carbonated and noncarbonated fruid beverages, coffee,
coffee substitute, fruit juices, milk
and all milk drinks, nectars, tea
vegetable juices, infant formulas,
liquid nutritional supplements,
electrolyte replacement beverages.
Cream of What, strained oatmeal
(thin enough to pour), cream of rice,
thinned grits.

NOT RECOMMENDED:
All others.

Whole grain cereals and all others

unless strained.

TABLE D-3: FOOD SELECTION GUIDELINES FOR FULL LIQUID DIETS,

Continued
FOOD CATEGORY:
Desserts

RECOMMENDED:
Custard, gelatin desserts, plain ice
Cream, plain puddings, plain sherbet,
Fruit ice, yogurt (plain or flavored
Without seeds, nuts or whole fruit pieces).

NOT RECOMMENDED:
Gelatin, ice cream, yogurt
And sherbet made with nuts and
Fruit; all other desserts.

Eggs

Pasteurized as in eggnog mixes; soft-cooked

Custards; frozen pasteurized egg. Fresh raw
Egg should not be served because of
Possible danger of salmonella bacteria.

All others.

Meats

Pureed meats thinned with broth or mi lk.

All others.

Fruits

Any fruit juice, nectar or strained fruit.

All others.

Soups

Clear broth, strained or pureed cream soups.

All others.

Vegetables

Pureed vegetables thinned with broth or

Milk.

All others.

Miscellaneous

Chocolate, salt, sugar; hard candy;

Seasonings as tolerated.

All others.

TABLE D-4: SAMPLE MENU WITH MILK

BREAKFAST
c orange juice
c thin grits
c lime gelatin
1 c coffee or tea
1 T sugar

LUNCH
c grape juice
1 c strained cream of chicken soup
c lemon pudding
1 c whole milk
1 c coffee or tea
1 T sugar

DINNER
c tomato juice
1 c strained cream of vegetable
soup
c vanilla ice cream
1 c whole milk
1 c coffee or tea
1 T sugar

NUTRITIONAL ANALYSIS:

Kilocalories: 1382
Protein*: 42 g
Fat: 49 g
Carbohydrates: 204 g

Sodium: 3266 mg
Potassium: 2627 mg
Fiber: 5g

*Essentially incomplete protein

TABLE D-5: SAMPLE MENU WITHOUT MILK

BREAKFAST
c orange juice
c thin grits
c lime gelatin
1 c coffee or tea
1 T sugar

LUNCH
c grape juice
c pureed chicken with broth
c orange gelatin
1 c coffee or tea
1 T sugar

DINNER
c tomato juice
1 c strained pureed vegetable soup
c cheery gelatin
1 c coffee or tea
1 T sugar
12 oz gingerale

NUTRITIONAL ANALYSIS:

Kilocalories: 663
Protein*: 14 g
Fat: 3 g
Carbohydrate: 153 g

Sodium: 1841 mg
Potassium: 1455 mg
Fiber: 6 g

*Essentially incomplete protein