Chapter 5 DIET MODIFICATION & DIET THERAPIES.pptx

DIET MODIFICATION & DIET THERAPIES

1. CHAPTER 5 Dietary Modification and Dietary Therapy

2. The students will be able to: To maintain a good nutritional status . To correct nutrition deficiencies To afford rest to the whole body or to specific organs affected by the disease . To adjust the food intake to the body’s ability to metabolize the nutrients during the disease . To bring about the changes in the body weight whenever necessary. OBJECTIVES OF DIET THERAPY

3. DIET AND DIET THERAPY

4. is concerned with recovery from illness and prevention of disease  . It includes checking a person's  nutrition  status, and giving the right foods or nutrients to treat conditions such as those caused by diabetes , heart disease , and cancer . DIET THERAPY

5. A. General Diets B . Diets Modified in Consistency C . Diets Modified in Composition TYPES OF DIETS

6. Regular/full diet High fiber diet Vegetarian diet Therapeutic diet TYPES OF GENERAL DIETS

7. No dietary restrictions Characteristics of a healthy diet: Balanced meal Adequate in nutrients Moderate in all foods/ food groups, Variety of foods, Calorie-controlled REGULAR/FULL DIET

8. Diet high in non-digestible part of plants, which is fiber. Fiber is found in fruits, vegetables, whole grains, and legumes. Insoluble fiber increases stool bulk, decrease transit time of food in the bowel, and decreases constipation and the risk of colon cancer. Here's a look at how much dietary fiber is found in some common foods: Fruits Serving size Total fiber (grams)* Pear 1 medium 5.5 Apple, with skin 1 medium 4.5 Banana 1 medium 3.0 Orange 1 medium 3.0 Strawberries 1 cup 3.0 HIGH FIBER DIET

9. Vegetables Serving size Total fiber (grams)* Broccoli, boiled 1 cup chopped 5.0 Potato, with skin, baked 1 medium 4.0 Sweet corn, boiled 1 cup 3.5 Cauliflower, raw 1 cup chopped 2.0 Carrot, raw 1 medium 1.5 Grains Serving size Total fiber (grams)* Spaghetti, whole-wheat, cooked 1 cup 6.0 Oatmeal, instant, cooked 1 cup 5.0 Popcorn, air-popped 3 cups 3.5 Brown rice, cooked 1 cup 3.5 Bread, whole-wheat 1 slice 2.0 Other High-fiber Rich foods:

10. Vegetarian diet does not include any meat, poultry, or seafood. It is a meal plan made up of foods that come mostly from plants . These include: Vegetables Fruits Whole grains Legumes Seeds Nuts VEGETARIAN DIET

11. Vegan : Includes only plant-based foods. No animal proteins or animal by-products such as eggs, milk, or honey. Lacto-vegetarian: Includes plant foods plus some or all dairy products. Lacto- ovo vegetarian: Includes plant foods, dairy products, and eggs. Semi- or partial vegetarian: Includes plant foods and may include chicken or fish, dairy products, and eggs. It does not include red meat. Pescatarian : Includes plant foods and seafood . The different types of vegetarian diets:

12. a meal plan/ planned diet Modification of normal diet P rescribed by a doctor and planned by a dietician; Part of the treatment of a medical condition; Used to supplement the medical or surgical treatment THERAPEUTIC DIETS

13. DIABETIC DIET Diet contains exchange lists. F oods are grouped according to type, nutrients, and calories. Pts are allowed a certain number of items from each exchange list according to individual needs

14. RENAL DIET This diet is for renal/kidney people . The diet plan is individualized depending on if the person is on dialysis. The diet restricts sodium, potassium, fluid, and protein specified levels. Lab work is followed closely .

15. DIETS MODIFIED IN CONSISTENCY What does Consistency mean? Foods that have been altered physically like the following:

16. Clear liquid Full liquid Cold liquid/ T&A diet Soft diet Mechanical soft Diets Modified in Consistency Soft bland Bland Residue restricted Low fiber / Low residue Pureed diet

17. Type of Liquid Diets Full Liquid Diet Clear Liquid Diet Cold liquid/ T&A diet

18. LIQUID DIETS Nutritionally inadequate and should only be used for short periods of time Uses: After surgery or a heart attack Pts with acute infections or digestive problems To replace fluids lost by vomiting or diarrhea Before some Xrays of digestive tract Clear Liquid Diet Full Liquid Diet Cold liquid/ T&A diet

19. MECHANICAL/SOFT DIET Similar to regular diet but foods must require little chewing and be easy to d igest Avoid meat and shellfish with tough connective tissue, coarse cereals, spicy foods, rich desserts, fried foods, raw fruits and veggies, nuts, and coconuts

20. Consists of easily digested foods that do not irritate the digestive tract Used for pts with ulcers and other digestive diseases Avoid coarse foods, fried foods, highly seasoned foods, pastries, raw fruits and veggies, alcohol, carbonated beverages, nuts, coffee, tea, smoked and salted meats and fish. BLAND DIET

21. LOW FIBER/LOW RESIDUE DIET Used for pts with digestive and rectal diseases such as colitis or diarrhea Eliminates 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

22. PUREED DIET Changes the regular diet by pureeing it to a smooth liquid consistency. Indicated for those with wired jaws extremely poor dentition in which chewing is inadequate. Often thinned down so it can pass through a straw. For people with chewing or swallowing difficulties or with the condition of dysphasia. Foods should be pureed separately. Avoid nuts, seeds, raw vegetables, and raw fruits. Nutritionally adequate when offering all food groups .

23. Low calorie High calorie High protein Low protein Low fat/ High fat Diets Modified in Composition Low cholesterol Low carbohydrate Low salt/sodium restricted Low potassium Low purine/ purine restricted

24. LOW-CALORIE DIET Used for pts who are overweight/ obese ; AVOID 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

25. HIGH-CALORIE DIET Used for pts who are underweight , or who have anorexia nervosa, hyperthyroidism, or cancer Extra proteins and carbs are included; Avoid high-bulk foods such as green salads, watermelon and fibrous fruits Avoid high-fat foods such as fried foods, rich pastries, and cheese cake because they digest slowly and spoil appetite

26. HIGH PROTEIN DIET Used for children and adolescents who need additional growth, pregnant or lactating women, before and/or after surgery, pts suffering from burns, fevers, or infections Regular diet with added protein rich foods such as meats, fish, milk, cheese, and e gg LOW PROTEIN DIET Used for pts with certain kidney diseases and for certain allergic conditions Regular diet with limited or decreased protein rich foods

27. LOW FAT DIET Used for pts with gallbladder and liver disease, obesity, and certain heart diseases; AVOID cream, whole milk, cheese, fats, fatty meats, rich desserts, chocolate, fried foods, salad dressings, nuts, and coconut LOW FAT DIET/ HIGH FAT DIET

28. LOW CHOLESTEROL DIET Restricts foods containing cholesterol; Used for pts with atherosclerosis and heart disease Limit 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

29. LOW CARBOHYDRATE DIET Dietary programs that restrict carbohydrate consumption usually for weight control or for the treatment of obesity . Foods high in digestible carbohydrates (e.g. bread, pasta) are limited or replaced with foods containing a higher percentage of proteins and fats (e.g ., meat, poultry, fish, shellfish, eggs, cheese, nuts , seeds, peanuts, and soy products) and other foods low in carbohydrates (e.g ., most salad vegetables ) although other vegetables and fruits (especially  berries) are often allowed .

30. Used for pts with cardiovascular diseases such as hypertension or congestive heart disease, kidney disease, and edema Avoid 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)

31. LOW POTASSIUM DIET

32. LOW PURINE/ PURINE RESTRICTED DIET A  low - purine diet  is an  eating  plan that limits  foods  with high  purine .  Purines  are a natural substance found in some  foods .  Purines  aren't all bad, but you want to avoid high amounts. When your body digests  purine , it produces a waste product called uric acid.

33. FOOD ALLERGY MODIFICATION Food allergies are due to an abnormal immune response to an otherwise harmless food. Foods implicated with allergies are strictly eliminated from the diet. Appropriate substitutions are made to ensure the meal is adequate. The most common food allergens are milk, egg, soy, wheat, peanuts, tree nuts, fish, and shellfish. A gluten free diet would include the elimination of wheat, rye, and barley. Replaced with potato, corn, and rice products .

34. FOOD INTOLERANCE MODIFICATION The most common food intolerance is intolerance to lactose (milk sugar) because of a decreased amount of an enzyme in the body. Other common types of food intolerance include adverse reactions to certain products added to food to enhance taste, color , or protect against bacterial growth. Common symptoms: vomiting , diarrhea , abdominal pain, and headaches .

35. TUBE FEEDINGS Tube feedings are used for people who cannot take adequate food or fluids by mouth. All or parts of nutritional needs are met through tube feedings. Some people may receive food by mouth if they can swallow safely and are working to be weaned off the tube feeding .

36. TUBE FEEDINGS

37. THE END