Nutrition and Diet Therapy

DIET THERAPY
Clinical Nutrition
2. To decrease or increase energy
• The treatment of patient requiring values
modifications in their nutritional 3. To include greater or lesser
requirement amounts of one or more nutrients.
• That branch of the health
sciences having to do with the (check handouts)
diagnosis, treatment and
prevention of human disease Bases of Modification
caused by deficiency, excess or • Normal requirement
metabolic imbalance of dietary • Previous nutritional status of the
nutrients. individual
• Pathophysiology of the disease
Routine Hospital Diet • Anticipated duration of disease
• Refer to diets commonly used in and injury
the hospital • Dietary factors to be altered
• Can be eaten by everyone • Amount and character of the
• They differ from one another in nutrient which is being lost in the
consistency and composition to body
suit individual needs • Patient’s tolerance for food
• Consists of all foods eaten by a • Socio-economic and other
person in health considerations such as religious
• Planned to meet the essentials of beliefs, customs, etc.
an adequate diet
o Quantitative Hospital Routine
o Qualitative 1. Full, general or regular diet
• Until you are full
Therapeutic Diet • kahit anong gusting kainin
• A diet modified or adopted from • what you eat at home is
the normal diet to suit specific what you will eat in the
disease conditions hospital
• Designed to treat or cure disease
• “it’s okay to eat this _____, but 2. Soft diet
lessen this _____” • soft in nature
• patient with difficulty in
Purposes of Diet Therapy swallowing
• mechanically soft diet
* Complications start during adolescence (you need to cut it into
until adulthood where they develop pieces)
diseases 3. Liquid diets
• Clear
• To maintain and restore god • Patients who are
nutritional status intubated (NGT – enteral
• To correct nutritional deficiencies feeding)
• To afford rest to a particular
organ or to the whole body Modification in consistency
• To adjust the diet to the ability of A. Liquid Diet
the body to metabolize the • Clear liquid diet
nutrients o Post-op patients to
• To bring about changes in the monitor the
body weight when necessary peristaltic
movement of the
Nurses anticipate what will happen to patient
the patient – clinical eye – risk diagnosis • Full liquid diet
o Soups
Factors to consider in the study of Diet o Progressive diet –
Therapy after operation
1. To provide change in consistency (from clear to liquid)

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 o There are bits of can’t be
laman metabolized
• Cold liquid diet
o Shake - Gluten Free Diet
o Ice cream o Indication:
o Patients with dental malabsorption
extraction Syndrome
o Thyroid surgery 4. Fats
o Tonsillectomy - low fat diet
o Constriction – - modified fatty acid ratio
patient won’t bleed - low cholesterol diet
• Tube feeding
o Has dysphagia 5. Minerals
o Has a lot of calories - K+ restricted diet
o But depend on the - Ca+ restricted diet
caloric intake of the - Na++ restricted diet
patient
o Know the LEVELS OF RESTRICTION
consistency • 200-250 mg Na (9-22mEq)
B. Soft Diet • 500 mg Na (200mEq)
• Minimum Residue diet • 1000 mg Na (43mEq)
• Low Residue Diet • 2000-3000 mg Na (87-130mEq)
- Lower residue in order for the
peristaltic movement of the 6. ASH Diet
patient will not increase - Acid Ash Diet
(diarrhea) - Alkaline Ash Diet

• Mechanical Soft Diet

- Kind of soft diet that needs to be
cut into pieces because of poor
mastication

• Bland Diet
- No taste; patients with CDV or
renal problems
- Can eat pork without sodium and
less oil and fats, bread

• Low Fiber Diet

C. High Fiber Diet

Modification in Composition
1. Calorie
- High calorie
- Low calorie

2. Carbohydrates
- High CHO
- Low CHO

3. Proteins
- High CHON
- Low CHON
- CHON free or Zero CHON
- Low Purine Diet
o Indications: gout,
uric acid kidney
stones, rheumatoid
arthritis

- Phenylketonuria (PKU) Diet

o To control intake of
phenylalanine that

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