Suggested Meal Plan

Same as the regular diet using only allowed foods

Low-Residue Diet
The low residue diet provides food and drinks that are easily digested and almost completely absorbed to produce only a
moderate amount of stool.

● The diet will make the stool less bulky and less frequent it also decreases the rate at which stool passes through
the body

● The diet works by limiting foods that tend to stay in the intestine like those that contain minimal fiber and
connective tissue; emphasis is on food and drinks that are low in fiber.

● The fiber content of the diet is reduced through using young immature vegetables, ripe canned or well-cooked
fruits, and certain raw fruits and vegetables low in dietary content.

● It is a temporary diet; once the symptoms get better, the person can begin to eat more.

When is it used?

● Acute diarrhea with abdominal cramping

LOW-RESIDUE VOWEL
● Acute phases of inflammatory condition of the MOVEMENT
bowel such as ulcerative colitis, Crohn’s disease, Contraindications:
diverticulitis, radiation enteritis (due to radiation Irritable bowel
therapy) syndrome
● As an intermediate diet after interfinal or rectal surgery as a person progresses from a liquid diet to a regular
diet.
diverticulosis
● Esophageal varices, ileostomies, colostomies, or narrowed intestinal lumen
● May be used for a a short period of time for people with partial intestinal obstruction, rectal bleeding, and
stenosis of the Esophageal or intestinal lumen

How adequate is the diet?

● A low residue diet can be planned so that it meets all the essential nutrients needed by the body. In general, the
diet is likely to be inadequate in fiber, calcium, vitamin C, vitamin A, and riboflavin. Vitamins and mineral
supplements may be recommended.

● In long-term use, it is suggested that the diet be combined with a residue-free liquid formula.

Guidelines for Making Proper Food Choices

1. Prepare allowed foods in anyway except frying. No highly seasoned foods and spices.

2. In general, only vegetables juices are permitted; otherwise, use only tender cooked or canned vegetables without
seeds and skin. Omit or limit intake of potatoes.

3. All types of milk and milk products are permitted up to 2 servings (2 cups of milk daily) only. Avoid products
containing whole fruits or berries, seeds or skins. Avoid strongly flavoured cheeses. Low residue or residue-free
nutritional supplements may be taken as advised.

4. Buy only refined breads, cooed and refined cereals, noodles and pasta; avid sweet potatoes, whole grain cereals and
breads or those containing nuts, coconut, bran, or seeds.

5. Use cooked or canned fruits without seeds and skins except pineapple and melons. Peel off skin before cooking. For
fruit juices, use those without pulp. Avoid prune juice.

6. Consume only tender and no-fry meats, poultry, internal organs, and fish; no cold cuts, and fried eggs.

7. Choose soups made from allowed ingredients as given above.

8. Tea, coffee, fruit drinks, carbonated beverages, butter, cream, margarine, mayonnaise are allowed in moderation;
avoid peanut butter and coconut.
9. Any desserts and sweets are permitted except those that contain whole grains, seeds, nuts, coconut, dried fruits or
other ingredients not allowed as previously mentioned.

10. Eat smaller, more frequent meals.

11. In case of diarrhea, drink plenty of fluids each day

12. avoid tobacco and cut down on alcohol consumption since these stimulate peristalsis and irritates the stomach.

13. Follow the diet on a temporary basis only. Consume other foods once symptoms disappear.

Suggested Meal Plan:

Same as the regular diet but use only those foods that are permitted.

Liberal Bland Diet

A liberal bland diet is highly individualized diet that is basically a regular diet with the omission of foods known to cause
gastrointestinal discomfort.

● The traditional bland diet was originally designed to eliminate those foods or food additives known as chemically
or mechanically irritating. Currently, bland diet is now liberalized and only those foods found to clinically irritate
the stomach or esophagus are avoided.

● By advising the clients to keep records of the types and amounts of foods and drinks consumed, food
intolerances can easily be pinpointed.

When is it used?
● As a progression step in post-op diet advancement
● Esophagitis
● Gastroesophageal reflux disease (GERD)
● Peptic Ulcer Disease (PUD)

How adequate is the diet?

The liberal bland diet is essentially a regular diet.

Guidelines for Making Proper Food Choices

1. A variety of food may be selected similar to the regular diet.

2. According to individual differences, food known to cause discomfort are omitted.
3. In general, the following are the recommendations for minimizing gastric an Esophageal irritation:
3.1. Coffee (decaf or regular), carbonated drinks and other caffeine-containing foods are limited.
3.2. Most spices can be used in limited amounts but avoid any food or spice that repeatedly causes
discomfort. Garlic, clack pepper, cloves, and chilli powder are common gastric irritants and so these
are likely avoided.
3.3. Avoid alcohol.
4. In case of GERD
4.1. Do not consume large meals to avoid distending the stomach. A distended stomach exerts
pressure on the lower esophageal sphincter (LES).

4.2. Have a relax mealtime and eat foods slowly.

4.3. Lose weight if overweight.

4.4. Avoid foods that weaken the LES: fat, alcohol, coffee (regular and decaf), citrus fruits, chocolate,
spearmint, and peppermint.

4.5. Quit smoking. Smoking relaxes LES.

5. In case of PUD:
5.1. Eat a variety of nutritious foods.
5.2. Avoid overeating, frequent meals, and bedtime snacks.
5.3. Avoid alcohol, non-steroidal anti-inflammatory agents, and cigarette smoking.
Suggested Meal Plan:
Same as the regular diet but use only those foods that are permitted. If snack is desired, bedtime snack should be
avoided.

High-Calorie Diet
A high calorie diet provides extra kilocalories above the normal prescribed level for an individual.

● An increase of 500kcal per day above the normal kcalorie intake is given to produce a weight gain of
approximately 1 lb/week
● The increase in calorie intake must be gradual; the diet should include three meals with in-between snacks.
● Increases in daily kcal intake may be attained by giving larger portion sizes, second servings between meals
and/or bedtime feedings, emphasizing foods and beverages high in calories, and use of nutritional supplements.
● All foods are allowed in the diet with higher consumption of cereals, breads, butter, cream and other fats and
sugars. Bulky and low calorie foods, fries foods and those which may interfere with appetite are avoided.
● Minerals and vitamins remain at or above requirements depending upon the condition of the patient. For
instance, with malnutrition, supplementation is beneficial.
● Consideration of the client’s dietary pattern and food preferences is necessary especially for those who have
poor appetite.

When is it used?

This modification is recommended for patients with debilitating conditions or diseases and any healthy individual for
whom a weight gain is beneficial:

● Hypermetabolic conditions such as AIDS, COPD, burns, cancer cachexia, febrile conditions, hyperparathyroidism,
fractured bones, and transplant or surgery
● Cystic fibrosis
● Growing periods
● Undernutrition

How adequate is the diet?

The diet is nutritionally satisfactory if the foods in the basic meal pattern for age are followed.

Suggested Meal Plan

Breakfast Lunch/ Supper
Fruit or fruit juice Meat/fish (or substitute)
Meat/fish (or substitute) Vegetables
Rice/bread (or substitute) Rice (or substitute)
Warm beverage Fruit

Snacks
(as frequent as possible)
Sandwich/ pasta or noodle dish
Smoothies/Liquid formula
Guidelines for Making Proper Food Choices
1. A variety of foods everyday is encouraged
2. Serving three meals daily with snacks is recommended
3. To increase kcalorie consumption, the following are suggested unless the food is not permitted by the physician
due to some medical reason:

3.1. Add more milk when preparing hot cereals, soups, cocoa, and puddings.
3.2. Use cheese as snacks or in sandwiches. Add melted cheese to meat dishes, potatoes, pasta, vegetables, and
soup.
3.3. Add honey, jam or sugar to breads, cereals, milk drinks, and fruit and yogurt desserts.
3.4. Use plenty of butter or margarine in breads, rice, sweets potatoes and vegetables.
3.5. Use whipped cream on hot chocolate, dessert, gelatin, puddings and fruits.
3.6. Eat high-calorie desserts such as ice cream, milkshakes, puddings, cakes, and custards

4. Nutritious and high-calorie liquid formulas are also available in the market today.
They can be given as desired.

4.1. Complete, Balanced Nutrition Formula: Ensure®, Isocal ®, Nutren 1.0 ®

4.2. High-calorie Formula: Ensure Plus®
 5. Meals should be served aesthetically by varying the food shapes, texture, and flavors, as well as by good color
combination.

Low-Calorie Diet

A low-calorie diet is a modification of the regular diet designed to bring about a steady loss of body weight until the
reasonable weight goal has been achieved without jeopardizing nutritional adequacy.

● The diet contains a reduced amount of calories necessary to effect weight loss while the intake of other
nutrients remains at normal levels.
● The consumption of concentrated foods rich in fat and sugars, which supply mainly calories, is reduced to
minimum while protective foods, such as fruits and vegetables, are emphasized.
● Alternate name: calorie-restricted diet
● The energy allowance of the client is calculated using any of following methods:
- Subtract 500 or 1000 kcal per day from the estimated current kcalorie intake to promote a weight loss of 1 or 2
pounds per week, respectively.
- Compute total energy allowance based on desirable body weight and level of physical activity
- Alternate method: refer to Section 2, page 206

When is it used?
● Congestive heart failure
● Excess weight associated with diabetes, heart disease, gout hypertension, and pre surgery patients
● Hypothyroidism

How adequate is the diet?

● A nutritionally adequate diet can be relatively easily planned for diets of 1200 to 1500 kcal per day.
● Rigid caloric restriction (800-1200 kcal/day) may include a need for vitamin and mineral supplements
● If moderately overweight, recommended exercise, avoidance of fat and high sugar foods.

Guidelines for Making Proper Food Choices

1. Put emphasis on foods with lower energy value but high in satiety value like fresh fruits and vegetables, plain breads,
unrefined rice, and cereals.

2. Prepare foods without adding considerable fat like grilling, broiling, stir-frying, baking, stewing, and poaching.

3. Select main dishes that combine a little of meat or fish with a lot of vegetables.
Examples are Chopsuey and Pinakbet.

4. Use artificial sugar in place of regular sugar to sweeten food and beverages. An example is aspartame (Equal ®,
Nutrasweet ®).
5. Foods to avoid include:

● Rich sauces and gravies

● Fried foods, buttered or creamed foods and soups
● Nuts, sweets, whipped cream, and regular salad dressings
● Fatty desserts like ice cream, cakes

6. Remove noticeable fat or oil in food before cooking or eating.

7. Select low-calorie or “light” version of salad dressing.
8. Use nonfat milk, fat-free cheeses, fat-free yogurt, sherbet, and fruit ices.
9. Keep away from snacks rich in fats: pastries and other rich breads, cookies, biscuits, French toast, waffles, muffins,
peis and doughnuts.
10. Choose jellies or jam instead of butter or margarine.
11. Avoid rich gravies, cheese sauces, butter and margarine, whipped cream, and salad dressings.

Suggested Meal Plan

Breakfast Lunch/ Supper

Fruit or fruit Juice Meat/fish (or substitute)
Meat/fish (or substitute) Vegetable salad or stir-fry vegetable dish
Plain rice/ bread (or substitute) Plain rice (or substitute)
Warm beverage Fresh fruit slices or artificially flavoured gelatin
Artificial sugar

Snack
Sandwich/pasta/noodle dish
Diet Soda or artificially sweetened drinks

Carbohydrate-restricted Diet

A carbohydrate-restricted diet provides no more than 45 percent carbohydrate of the total calorie intake but should not
be less than 100 grams per day to prevent ketosis. Simple sugars are restricted to 10-15 percent of the total calories or
avoided at all. The diet is also referred as the low carbohydrate diet

When is it used?
● Celiac disease
● COPD
● Hyperlipoproteinemia
● Hyperinsulinism
● Spontaneous Hypoglycemia
● Dumping syndrome
● Epilepsy

How adequate is the diet?

The diet is adequate in all essential nutrients when planned based on the principles of balanced diet.

Guidelines for Making Proper Food Choices

1. Carbohydrate sources in the diet should come mainly from starches and dietary fiber rice and other cereals breads,
noodles and pasa, root crops, corn, fruits, and vegetables.
2. Starchy foods (rice, breads, root crops, some vegetables,) must be consumed within the allowable amount as
prescribed in the meal plan.
3. Avoid use of sugar and sugar-rich foods including:
● Ready-to-eat cereals or instant cereal like Champorado
● Chocolate drinks, condensed milk, milk shakes, powder or liquid fruit juice and soft drinks;
● Cakes, cookies, biscuits, potato chips and other high-carbohydrate snacks;
● Sweet pickles, catsup, thickened gravies an sauces; and
● Candies, chocolate bars, flavoured gelatin, jellies and jams

4. Read food labels, Choose items with less than 5% Daily Values of sugar.
5. In cases of dumping syndrome and hyperinsulinisim:
5.1. Small, frequent meals are recommended to reduce intestinal distension.
5.2. Withheld milk and milk products and then gradually introduce as tolerated; use lactose-free liquid formula if
necessary.
5.3. Fluids should not be taken with meals but may be taken 45 to 60 minute before or after meals.
5.4. Nonstarchy, fiber-rich foods may be given liberally as tolerated. Exclude vegetables prepared with sugar or
cream.
5.5. Up to five exchanges of starchy foods maybe given per day in the form of plain breads, crackers, rolls,
unsweetened cereal, rice, pasta, corn, lima beans, white potatoes, sweet potatoes, pumpkin, yam, and squash.
5.6. Two to three exchanges of fruit and fruits juices (unsweetened) is allowed per day. Dried fruits are not
allowed.

Suggested Meal Plan

Breakfast Lunch/ Supper

Fresh fruit slices Meat/fish (or substitute)
Meat/fish (or substitute) Vegetable dish
Rice/bread (or substitute) Rice (or substitute)
Warm beverages artificially sweetened dessert
Artificial sugar and cream
Snack
Sandwich/pasta/noodle dish
Diet soda

Lactose-Restricted Diet
A lactose-restricted diet is a highly individualized regular diet than often limit, do not exclude milk and milk products.
● The diet is intended to reduce any adverse reaction due to lactose ingestion.
● Many people can tolerate ten grams lactose per day with no occurrence of symptoms. A cup of whole milk has
approximately 10 grams of lactose.

When is it used?
● Lactose deficiency
● Malabsorption syndrome associated with lactose intolerance

How adequate is the diet?

● The diet is generally a regular diet and thus adequate in all nutrients except calcium , vitamin D, riboflavin, and
other B vitamins.
● Use of a milk substitute (e.g. soya milk) is necessary to satisfy the calcium requirement.

Guidelines for Making Proper Food Choices

1. People with lactose intolerance can often include up to 1 to 2 cups of milk a day, provided that the milk is taken
with food and in small amounts at a time.
Note: ½ cup milk contains 5 to 8 grams

2. If small amount of milk is not tolerated, lactase enzyme preparation (e.g. Lactaid TM) may be added to milk before
drinking. Enzyme tablets may also be taken whenever a lactose-containing food is consumed.

3. Low-lactose dairy products may be eaten: butter, aged cheese, and processed cheese.

4. Try chocolate milk, which may be better tolerated than plain milk.

5. Include yogurt; yogurt contains bacteria that produce lactose.

6. If highly sensitive to lactose, keep away from regular milk and milk products altogether. Many processed foods have
dry milk solids added and, therefore, clients must avoid these products.

7. Examining food labels is important:

7.1. Clients must be watchful for the following foods: buttermilk, cheese flavors, fat-free milk powder or solids,
lactose, milk sugar, malted milk, sweet or sour cream, and whey.
7.2. There are hidden sources of lactose in cookies, cake, luncheon meats, and commercialy prepared sauces and
gravies.

8. Foods, other than milk and milk products, that are rich in calcium include calcium-fortified juices, cereals and snacks,
broccoli, mustards greens, soya milk, kale, an sardines.

9. Calcium supplements may be needed in children, pregnant, lactating, and post-menopausal women.

10. If nutrient-dense, lactose adult formula is needed, commercial proucts are avalilable such as Isocal ®, Ensure ®, and
others. Lactose-free infant formula includes Prosobee ® , Nursoy ®, AL-100®.

Suggested Meal Plan

Follow the same pattern as the regular diet but limit lactose-containing foods according to tolerance.

High Protein Diet

A high-protein diet provides a protein level substantially above the normal amount required. It supplies a minimum of
1.5 gram per kilo DBW or 100 to 200 gram protein daily for adults and is also basically high in kilocalories to spare
protein from being used as energy.
● It aims to rehabilitate a client who has protein malnutrition characterized by weight loss and tissue wasting.
● The diet easily can be achieved by supplementing the normal diet with high protein foods like milk, meat and
eggs, and special high protein, high-calorie proprietary liquid supplements.

When is it used?
 ● Hypermetabolic or catabolic states
● In preparing the nutritionally wasted patient for surgery
● Primary and secondary PEM

How adequate is the diet?

● The diet is generally a regular diet and, thus, nutritionally adequate.

Guidelines for Making Proper Food Choices

1. Eat a variety of food everyday.

2. Eat three meals with between-meal snacks.

3. The following increase the protein intake:

3.1. add 2 to 4 tablespoon to 2 cups liquid milk and then mix into fruit shakes, puddings, cereals, mashed
potatoes soups, ground meats, and vegetables;
3.2. add milk when preparing pancakes, puddings, and cocoa
3.3. use egg into casseroles, meat loaf, mashed potatoes, cooked cereal, an noodles or pasta;
3.4.give cheese as snacks or in sandwiches. Add melted cheese to casseroles, potatoes, vegetables and soup;
3.5. add chopped or ground meats or ham to scrambled eggs, emelets, salad, and soups;
3.6. serve peanut butter on toast, crackers, bananas, and apples;
3.7. served chilled liquid formulas like Ensure ®, Sustacal ®, and Sustagen ®.
They may be added also in cereals.

4. The following boost calorie intake:

4.1. use margarine and butter in vegetables, cooked meats, and egg dishes.
4.2. serve hot chocolate, desserts, gelatin, puddings, and fruits with whipped cream.
4.3. top breads, pancakes, waffles, fruits and yogurt desserts with jam, honey, preserves, or marmalade.
4.4. serve ice cream, milkshakes, custards, and puddings as desired.
4.5. add avocado on salads or fruit shakes.
4.6. use mayonnaise and salad dressing liberally insandwiches and salads or use as dip for raw vegetables or
sauce on cooked vegetables.

Suggested Meal Plan

Same as the regular diet. Snacks must be given as frequent as possible.

Low Protein Diet

A low-protein diet regulates the dietary intake of protein to a prescribes level.
● Protein allowance is computed at 0.5 to 0.8 grams per kilo body weight in the absence of edema or alternatively
using the DBW. However, the diet must have at least 40 grams protein per day. Below this level, the diet is
combined with keto acid or amino acid supplements.

● High biologic value protein sources are emphasized, at least 2/3 of the protein intake, such as those found in
meats, fish, seafood, and poultry.

When is it used?
● Acute renal Failure
● Acute Glomerulonephritis
● Chronic renal failure with impending coma

How adequate is the diet?

A low protein diet is adequate in all nutrients except for vitamin B12 and iron.

Guidelines for Making Proper Food Choices

1. Limit the serving amount of protein foods based on computed meal plan. Sources of protein should come mainly
high quality protein food such as those found in egg, fish, poultry, and meats.

2. Use milk in the diet only when allowed in the meal plan.

3. Eat plenty of carbohydrate foods especially fruits and sweets, unless prohibited for medical reason. Rice, bread,
and grain products must be eaten within the allowable amounts.
 4. Serve fried or braised foods from time to time to meet calorie needs. In Braising, fish, meat, or poultry is friend in
oil and later cooked with sauce or gravy.

5. consume the following foods as desired unless contraindicated by the doctor:

● Coffee or tea
● Soft drinks and ginger ale
● Hard candy, jelly beans, fondants, and lollipops
● Sugar, corn syrup
● Vinegar, spices, herbs, pepper
● Fruit-flavoured syrups

6. Elemental Nutrient formulas are useful in reducing or eliminating proteins form the diet. The formulas provide a
precise intake of amino acids in a well-balanced mixture-impossible to achieve with food.

Low-Purine Diet
A low purine diet limits the amount of purines to 120 to 150 mg/day as compared to the usual intake of 600 to 1000 mg
per day.
● The diet is respectively high in carbohydrate (at least 50 percent of calories) content and low in fat (should not
exceed 30% of calories) with fluid intake of at least 2 quarts per day or more.

When is it used?
Low-purine diet is suggested when the uric acid level in the body Is high, unless the patient is on medication that helps
eliminate excess uric acid.
PURINE
● Gout
● Hyperuricemia A compound that is
● Uric acid stones mainly found in animal
How adequate is the diet?
protein and is
The diet provides all the essential nutrients when planned based on the principles of balanced diet.
metabolized to uric acid
Guidelines for Making Proper Food Choices in the body.

1. Foods high in purine content are avoided:

● Meat extracts, gravy, fish sauce or pats, broth, consommé and bouillon or soupsmade with meat or poultry
● Caviar or roe, game meats (goose, duck), organ meats (brains, heart, kidney, liver, sweetbreads or mulyehas)
● Herring ( tamban, tawilis, tunsoy, lapad, silinyasi), mackerel ( alumahan, hasa-hasa, tanigi), anchovies (dlis and
bagoong), sardines
● Scallops and mussels

2. Consume these foods in moderation:

● Limit protein foods up to servings allowed: usually 4 to 6 ounces meat, fish, or poultry per day. Try other good
protein food such as egg, tofu and low-fat dairy products.
● Seafood: shrimp, crabs, oysters
● Vegetables:asparagus, spinach, mushroom, cauliflower
● Oatmeal

3. The following low-purine foods and beverages maybe eaten as desired:

● Refined grains and cereals
● Fruits and juices, coffee and tea
● Vegetables (except those listed above)
● Cream-style soups made with low fat milk
● Limit eggs to 3-4 times per week
● Low-fat cheeses and fat free cheeses
● Gelatin (gulaman), sugars and syrups

4. Alcohol, especially beer, should be avoided. Alcohol impairs the kidney’s ability to eliminate uric acid from the blood.
Limit alcohol consumption to 1 drink three times a week.

A “drink” is equivalent to 4 ounces of wine, 10 ounces of wine cooler, 1 ½ ounces of hard liquor (80 proof of whiskey,
scotch, rum, brandy, gin, vodka).

5. Drink 2 to 4 liters (8 to 16 cups) of fluid daily .

6. Limit fat intake by choosing learner meats, foods prepared with less oils and lower fat dairy products.

7. In case of gout and the client is overweight, weight loss is important. Weight reduction should be done gradually.

Suggested Meal Plan:

Same as the regular diet but choose only from those foods that are permitted.

Gluten-Restricted Diet

A gluten-restricted diet, also called gliadin-free diet, eliminates all food sources of gluten.

When is it used?
● Dermatitis herpetiformis
● Gluten-sensitive enteropathies such as celiac disease and nontropical sprue

How adequate is the diet?

A gluten-restricted diet is not nutritionally inadequate; however, when Malabsorption is present, appropriate vitamin
and/or mineral supplements should be prescribed.

Guidelines for Making Proper Food Choices

1. Sources of wheat, oats, rye and barley and their products are omitted from the diet. Alternatives products are
rice, potato, arrowroot, cornmeal, soybean flour, and tapioca.

2. Avoid these foods containing significant gluten:

● Oval tine, malted milk, commercial chocolate drinks, beer, and ale
● Prepared meats such as sausages, hot dogs, bologna, luncheon meats
● Sandwich spreads, cottage cheese, and other cheese product containing oat gum as an ingredient
● Regular noodles, spaghetti, macaroni, packaged rice meals
● Packaged or canned soups and sauces with wheat-containing ingredients.
● Commercial cakes and breads made from wheat, rye, oats, or barley
● Ice cream cones, puddings, pretzel
● Commercial breaded vegetables or vegetables with cream or cheese

3. The following foods may be taken as desired:

● Milk and dairy products

● Coffee, tea, soft drinks, chocolate drinks made with pure cocoa powder, wine and distilled liquor
● Meat, fish, poultry, eggs, peanut butter, cottage cheese
● Fruits and vegetables, potato, yam, and soy bean
● Fats, sweets and gluten-free what starch
● Gelatin, custard, fruit ice
● MSG, salt, pepper, pure spices, and herbs, yeast, baking soda, or chocolate or cocoa powder

4. Read labels carefully to identify sources of gluten (emulsifiers, stabilizers, and filler), which are found in malted
milk, hot cocoa mixes, creamer, commercial salad dressing, cold cuts, puddings, and fruit pie.

Suggested Meal Plan:

Same as the regular diet but use only those foods that are permitted.

Low-Fat Diet

A low fat diet is a modification in fat content. It is designed to limit the total amount of fat in the diet to less than
10-15% of total calorie intake or about 30 to 50 grams per day.

When is it used?

● Cardiovascular disorders such as atherosclerosis and congestive heart failure

● Chronic renal disease
● Chronic pancreatitis
● Disorder in the digestion, absorption, and transport of fat including steatorrhea and fat Malabsorption,
gallbladder disease.
How adequate is the diet?

Dietary fat serves as a carrier for fat soluble vitamins and provider essential fatty acids. These functions can be met by a
diet containing 15-25 grams fat daily. A variety of food intake ensures that the diet will provide all the essential
nutrients.

Guidelines for Making Proper Food Choices

1. When choosing meat and alternates, use only lean cuts of pork and beef (look for cuts named round or loin),
poultry without skin, or egg. Fish, beans, peas, and legumes are good protein sources.

2. Limit the use of fat and oils in foods. The amount of servings should not exceed the allowance in the food plan.

3. Cook foods in any way except frying:

3.1. Stir-fry, bake, grill, broil, stew, or braise meats.

3.2. Create main dishes by combining a little of meat, fish or poultry with a lot of vegetables, rice, or pasta.

3.3. All noticeable fats are trimmed before and after cooking.

3.4. Refrigerate mean pan dripping and broth: when the broth solidifies, remove the fat and use the defatted
broth in recipes.

4. Enjoy eating vegetables and fruits.

5. Use non-fat milk, fat-free cheese, fat-free yogurt, sherbet, and fruit ices.

6. Keep away snacks rich in fats: cakes, ice cream, pastries and other rich breads, cookies and biscuits, French
toast, waffles, muffins, pies, doughnuts.

7. Use jellies or jam instead of butter or margarine.

8. Avoid rich gravies, cheese sauces, butter, and margarine, whipped cream, and salad dressings.

9. Consume the following foods only occasionally and in small serving:

● Fatty meat such as bacon, cold cuts, luncheon meats, and sausages:
● Steak, roast or chops that are heavily marbles;
● Cream soups, salad with mayonnaise-based dressing; and
● Chocolates, nuts.

10. Eat more foods high in dietary fiber: dried beans, whole-grain breads, cereals and cracker, fresh fruits and lightly
cooked vegetables.

11. Season foods with herbs, spices, tomato or lemon juice, vinegar, onion, green pepper, Worcestershire sauce, soy
sauce, or other condiments. Use of these seasonings make foods taste better but they should be used in
moderation.

12. Free foods unless contraindicated by the physician:

● Fruits and vegetables except avocado
● Bouillon or broth without added fat
● Sugar-free carbonated drinks, club soda, coffee/ tea
● Sugar-free mixes and sugar-free tonic water
● Sugar-free pancake syrup, jam/jelly, gelatin
● Sugar-free hard candies and gums
● Catsup, mustard, pickles, taco sauce, vinegar
Suggested Meal Plan

Breakfast Lunch/ Supper

Fruit or fruit juice Lean meat/fish, seafood/ poultry without skin
Meat/fish (or substitute) Stir-fry vegetable or salad with vinegar dressing
Rice/ plain bread (or substitute) Plain rice
Coffee or fat-free milk Fruit juice or fresh fruit slices

Snack
Fruits juice
Low-fat sandwiches

Fat-Controlled Diet

Fat-controlled diet regulates both the amount and type of fat, especially saturated fat and cholesterol.

● The diet is generally planned to provide:

- 30% of the total calories from fat;
- less than 10% of total calories from saturated fatty acids;
-10-15% of total calories from monounsaturated fatty acids; and
- up to 10% of total calories from polyunsaturated fatty acids

● The basic changes made in the diet include the removal of foods that are high in saturated fats,
cholesterol , and total fat

● The diet is designed to decreases the concentration of serum cholesterol and other circulating lipids in
order to prevent or reduce the development of atherosclerosis.

When is it used?
● Atherosclerosis
● Elevated cholesterol levels
● Gallbladder stones with cholesterol esters
● Hyperlipidemia or hyperlipoproteinemia

How adequate is the diet?

The fat-controlled diet can include a wide variety of food products resulting in carrying amounts of nutrients.

Guidelines for Making Proper Food Choices

1. Eat more unsaturated fats instead of saturated fats by:

1.1. consuming fish two or three times per week;

1.2. selecting chicken breast without skin for most other meals;
1.3. limiting consumption of lean pork, beef and other red meats to an occasional of small serving;
1.4. using vegetable oils (except coconut and palm oil) when fat is used in sautéing foods; and

2. Limit foods rich in cholesterol such as organs meats, red meats, egg yolks, fish roe and caviar, shellfish, btter, whole
milk and their products, sausages, and bacon.

3. Choose plain breads instead of sweet rolls, croissants, and other pastries

4. Use low-fat or fat-free versions of milk, cheese, and dairy products.

5. Trim all visible fats.

6. Read product labels carefully before buying.

6.1. Choose products which indicate 5% or less of the daily value per serving for fat, cholesterol, and saturated fat.
6.2. Look for claims such as “reduced fat,” “light,” “low fat or low cholesterol,” “cholesterol-free”, etc.

Suggested Meal Plan

Breakfast Lunch/Supper
Fresh fruit Lean meat/fish, seafood/poultry without skin
Lean meat/fish (or substitute) Stir-fry vegetable or salad with vinegar dressing
Plain rice/ bread (or substitute) plain rice (or substitute)
Coffee or fat-free Milk Fruit juice or fresh fruit Slices

Snack
Fruits juice
Low-fat sandwiches

Sodium-Restricted Diets
Sodium-restricted diets restrict the quantity of sodium to a prescribed level. These diets are designed to induce a loss of
sodium and water from the body or avoid excessive sodium retention.

● Suggested levels of sodium modification include:

Mild sodium restriction 3000 mg sodium per day

Moderate sodium restriction 2000 mg sodium per day
Strict sodium restriction 1000 mg sodium per day
Very strict sodium diet 500 mg sodium per day

● The choices of foods depend on the sodium levels In general, commercially prepared foods with added sodium
are limited in amount or excluded altogether while those foods with naturally occurring sodium are only allowed
in some degree.

1. Mild Sodium Restriction or No Added Salt Diet

- It is a normal diet with moderate use of salt in cooking; no more than ½ teaspoon of salt per day can be used.
- No extra salt or salt condiments are allowed at the table.

2. Moderate Sodium Restriction

- A small amount of salt is allowed during cooking, about ¼ teaspoons/day.
- No additional salt or salty condiments are permitted at the table.
- The following may be eaten in one small serving per day instead of using ¼ teaspoon salt: foods processed in salt like
salted fish cuts and sausages.

3. Strict Sodium Diet

- Foods are prepared without added salt or sodium compound, and no processed foods high in sodium are allowed.

- Foods avoided are: breads and crackers with salted tops, commercial bread stuffing, instant soup mixes, salty
condiments and sauces, pickled foods and other foods high in sodium.

- Limit servings of bread and milk.

4. Very Strict Sodium Diet

4.1. The diet the intake of naturally high in sodium content, such as meat, fish, seafood, eggs, milk, and
vegetables high in sodium (like carts, spinach, celery).
4.2. Processed foods with added salt are prohibited. Low-sodium dietetic foods may be useful to widen the
choices. Choose food products with a % Daily Value of 5% or less of sodium, or those marked with “sodium-
free”, “low-sodium”, or “less sodium”.

When is it used?
● 3000 mg Sodium Diet: mild hypertension, mild edema

● 2000 mg Sodium Diet: congestive heart failure, moderate hypertension, pregnancy-induced hypertension,
corticosteroids therapy, cirrhosis , and chronic renal disorders

● 1000 mg Sodium Diet: severe hypertension, cirrhosis with ascites, pulmonary edema, congestive heart failure,
and eclampsia

● 500 mg Sodium Diet: A diet used on a short-term basis for patients requiring severe sodium restriction

How adequate is the diet?

The diet provides all the essential nutrients when planned based on the principles of balanced diet.

Guidelines for Making Proper Food Choices

1. Choose unprocessed foods to the greatest degree possible.
2. Select fresh foods and foods frozen or canned without salt; then avoid adding salt to foods while cooking and at
the table.
3. When eating out, ask that meals be prepared without salt.
4. The following foods may be selected liberally because of their low-sodium content:
● All fresh fruits and fruit juices
● Unsalted butter, margarine, gravy, low-sodium mayonnaise, and salad dressing
● Low-sodium canned vegetable and vegetable juices
 ● Low-sodium bread and bread product, rice, and pasta
● Soups, casseroles, and recipes made with allowed food ingredients.

5. Avoid the following items because of their high-sodium content:

● Regular cheeses
● Pickled vegetables, sauerkraut
● Salt pork, bacon, cured/canned/ salted/ or smoked meats, poultry, and fish like luncheon meats, corned
beef, kosher meats, canned tuna and salmon, and salted textured vegetable protein (TVP);
● Peanut butter and nuts
● Instant and quick-cooking noodles and cereals
● Commercial bread products made from self-rising flour
● Salted snack foods: potato chips, buttered popcorn
● Commercial salad dressing, olives, regular gravy, baking powder, soy sauce and bouillon.

5. use low sodium spices and condiments to enhance the taste of foods: allspices basil, bay leaves, chives, cinnamon,
cloves, cumin, curry powder, garlic, ginger, fresh horseradish, lemon juice, marjoram, mint, dry mustard, onion,
oregano paprika, parsley, red/green pepper, thyme, tarragon.

6. Avoid the following high-sodium seasonings:

● Catsup, chilli powder, chilli sauce, soy sauce, Worcestershire sauce, salt
● Celery, garlic and onion salt, mustard pickles, olives, relishes
● Baking powder, baking soda, meat sauces, meat tenderizer, MSG

7. Read food labels. Pick foods that have less than 140 mg sodium per serving or those products with “reduce,”
“ unsalted,” “no salt added” indicated on the label.

Suggested Meal Plan

Same as the regular diet but use only those foods that are permitted.