Define and state the purpose of Therapeutic Diet.

- A therapeutic diet is a personalized meal plan designed by healthcare professionals to address

specific medical conditions or health concerns. It aims to improve or manage symptoms,
optimize nutritional intake for individual needs, support recovery from surgery or illness, and
prevent potential complications related to certain health conditions.

2. Enumerate and briefly discuss different types of therapeutic diet and what is it intended for.
- Modified Texture Diets:
 Clear Liquids: For individuals with swallowing difficulties or digestive issues,providing
hydration and minimal nutrients. Examples: water, broth, clear juices.
 Full Liquids: Similar to clear liquids but thicker, offering more calories and
nutrients. Examples: cream soups, yogurt, milkshakes.
 Soft Diets: Easy-to-chew foods suitable for post-operative patients or those with dental
problems. Examples: scrambled eggs, mashed potatoes,cooked pasta, soft fruits.
 Mechanical Soft Diets: Blended or pureed foods for individuals with severe swallowing
difficulties or digestive limitations. Examples: meatloaf, pureed
vegetables, smoothies, pudding.
- Dietary Management for Specific Conditions:
 Diabetic Diet: Controls blood sugar levels by managing carbohydrates and
sugars, preventing complications like neuropathy and heart disease.
 Renal Diet: Supports kidney function by limiting sodium, potassium,phosphorus, and
protein, slowing down kidney disease progression.
 Cardiac Diet: Promotes heart health by reducing saturated and trans
fats,cholesterol, and sodium, minimizing the risk of heart attack and stroke.
 Gluten-Free Diet: Eliminates gluten for individuals with celiac disease or gluten
sensitivity, preventing digestive issues and autoimmune reactions.
- Food Allergies and Intolerances:
 Elimination Diet: Identifies and eliminates trigger foods that cause allergic reactions or
intolerances, allowing for personalized management.
 Hypoallergenic Diet: Reduces the risk of allergic reactions by limiting common allergens
like peanuts, eggs, milk, and soy, particularly beneficial for infants and children.
 Low-FODMAP Diet: Reduces symptoms of irritable bowel syndrome (IBS) by limiting
fermentable carbohydrates, improving digestive comfort and reducing bloating.
- Other Specific Therapeutic Diets:
 High-Fiber Diet: Promotes digestive regularity and gut health by increasing fiber intake
from fruits, vegetables, and whole grains.
 Low-Fat Diet: Reduces fat intake to manage weight, cholesterol levels, and pancreatic
conditions.
 Low-Purine Diet: Limits purines to manage gout symptoms and reduce uric acid
production.
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
IHSS Training Academy 2
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
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
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
IHSS Training Academy 2
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
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
3. Give example of foods/melas and beverages each therapeutic diet.
. Modified Texture Diets:
 Clear Liquids: Water, broth, clear juices (apple, grape), strained fruits
(applesauce, pearsauce), gelatin desserts.
 Full Liquids: Cream soups (tomato, vegetable), yogurt, milkshakes
(banana,strawberry), ice cream, smoothies (fruit, yogurt), pudding (vanilla,chocolate).
 Soft Diets: Scrambled eggs, mashed potatoes, cooked pasta (macaroni and
cheese, spaghetti), soft fruits (bananas, peaches), ground meat (chicken,fish), canned
vegetables (peas, carrots).
 Mechanical Soft Diets: Pureed soups (vegetable, lentil), blended fruits and vegetables
(apple, carrot), smoothies (fruit, green), pudding (vanilla,chocolate), custard, yogurt.
2. Dietary Management for Specific Conditions:
 Diabetic Diet: Green leafy vegetables (spinach, kale), lean protein sources (chicken
breast, fish), whole grains (brown rice, quinoa), fruits (berries,apples), beans and
lentils, nuts and seeds (almonds, walnuts).
 Renal Diet: Fruits (apples, oranges), vegetables (broccoli, cauliflower),whole grains
(brown rice, quinoa), low-potassium dairy products (low-fat milk, yogurt), limited protein
sources (fish, beans).
 Cardiac Diet: Lean protein sources (chicken breast, fish), fruits (berries,citrus
fruits), vegetables (broccoli, carrots), whole grains (brown rice, oats),low-fat dairy
products (skim milk, yogurt), healthy fats (avocado, olive oil).
  Gluten-Free Diet: Fruits and vegetables, lean protein sources (chicken,fish), gluten-free
grains (brown rice, quinoa, corn), gluten-free alternatives (pasta, bread).
3. Food Allergies and Intolerances:
 Elimination Diet: Removal of specific foods based on individual triggers,such as dairy
(milk, cheese), eggs, peanuts, tree nuts, soy, gluten.
 Hypoallergenic Diet: Limited intake of common allergens like peanuts,eggs, milk, and soy
in various forms (bread, pastries, processed foods).
 Low-FODMAP Diet: Avoidance of foods high in fermentable carbohydrates,such as
onions, garlic, wheat products, legumes, certain fruits (apples,pears).
4. Other Specific Therapeutic Diets:
 High-Fiber Diet: Fruits (berries, apples), vegetables (broccoli, Brussels sprouts), whole
grains (brown rice, quinoa), beans and lentils, nuts and seeds.
 Low-Fat Diet: Lean protein sources (chicken breast, fish), fruits and vegetables, low-fat
dairy products (skim milk, yogurt), whole grains, limited fat sources (oils, nuts).
 Low-Purine Diet: Limited intake of red meat, organ meats, seafood (certain
fish), processed foods, alcohol, with focus on fruits, vegetables, low-fat dairy
products, whole grains.