Routine hospital diets...pdf...............

Routine hospital diets play a crucial role in patient care, helping in recovery, managing chronic conditions, and improving overall health. In clinical dietetics, these diets are designed based on the patient’s medical condition, nutritional requirements, and dietary restrictions. The key types of routine hospital diets include:

1. Regular Diet: A balanced diet for patients without dietary restrictions, providing all essential nutrients.

2. Soft Diet: Given to patients with chewing/swallowing difficulties or recovering from surgery. It includes easily digestible foods like mashed vegetables, soft rice, and dal.

3. Liquid Diet: Used for patients unable to tolerate solid food, often in pre- and post-surgical cases, including clear and full-liquid options.

1. DIETETICS

ROUTINE HOSPITAL DIETS

MSc Fa ne and Dielalics,

Dd

2. OBJECTIVES

+ Familiarize different routine diet therapy.

+ Understand clear liquid, full liquid and soft diet,

+ Identify foods allowed and foods to avold for clear liquid, full liquid and soft
diet.

+ Plan a diet for clear liquid, full liquid and Soft diet.

+ Modify regular diet into clear liquid, full liquid & Soft diet.

INTRODUCTION

Food is an important part of nutrition care. Attempts should be
made to honor patient preferences. Imagination and ingenuity in menu
planning are essential when planning meals acceptable to a varied patient
population. Attention to color, texture, composition, and temperature of the
foods, coupled with a sound knowledge of therapeutic diets, is required for
‘menu planning. However to the patient, good taste and attractive presentation
are the most important elements. When possible, patient selection of menus.
results In the delivery of food that will most likely be consumed. The ability to
make food selections gives the patient an option in an otherwise limiting
environment.

All hospitals or health care institutions have basic, routine diets designed for
uniformity and convenience of service. These standard diets are based on the
foundation of an adequate diet pattern with nutrient levels as derived from the
Recommended Nutrient Intake, The diets should be as realistic as possible yet
ensure that nutrition needs of patients are met. The most important
consideration of the type of diet offered is providing foods that the patient is
willing and able to eat and that fit in with any required dietary restrictions.
Shortened lengths of stay in many health care settings result in the need to
‘optimize intake of calories and protein and this often translates into a relatively
liberal approach to therapeutic diets. This is especially true when the
therapeutic restrictions might compromise intake and subsequent recovery
from surgery stress, oriliness.

CLEAR LIQUID DIET

Whenever an acute illness or surgery produces a marked intolerance for
food as may be evident by nausea, vomiting, anorexia, distention and diarrhoea,
advisable to restrict the intake of food.

Clear fluid diet is suggested in the following conditions:
+ In acute infections before diagnosis.
+ In acute inflammatory conditions of the intestinal tract.
+ Following operations upon the colon or rectum when its desirable to
prevent evacuation from the bowel
+ To relieve thirst.

3. + Tosupply the tissues with water.
+ To add in the removal of gas.

This diet is made up of clear liquids that
leave no residue, and itis non-$as à

forming, non-ritating and non- 2 \ A
stimulating to peristalitic action. Milk is. Ñ en
not suggested in clear fluid diet. This wy =
dietis entirely inadequate from a un
nutritional standpoint since itis

deficient in protein minerals, vitamins,

and calories. it should not be continued

for more than 24 to 48 hours. The

amount of fluid is usually restricted to

300 60 mi per hour at first, with

gradually increasing amounts being

given as the patients tolerance

improves. This dit gives 300 kcal and

no protein

This diet can meet the requirement of fluids and some minerals. It can be given
in 1 to2 hour intervals.

FULL-FLUID DIET

‘This diet bridges the gap between the clear fluld and soft diet. Itis used
following operations, in acute gastritis, acute infections and in diarrhoea. This
diet is also suggested when milk is permitted and for patients not requiring
‘special diet but too IL to eat solid or semisolid foods.

In this diet, foods which are liquid or >
which readily become liquid on »

FULL LIQUID DIET ©

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time without fear of developing.
deficiencies, provided its carefully
planned. This diet is given at 2-4 hour
intervals. This diet gives 1200 kcal
and 35 g of protein.

A full liquid diet can provide many of
the nutrients your body needs, but it
may not give enough vitamins,
‘minerals, and fiber.

4. SOFT DIET

This diet is one of the most frequently 2
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ren

Infections following surgery, ander
patients who are unable to chew The
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problems are given mechanical soft
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Its often modified further for certain pathologic conditions as bland and low
residue diets. In this diet, three meals with intermediate feedings should be given.
This diet gives 1500 kcal and 35-40 g of protien. Light diet is given before regular
diet.

Fooos ALLOWED
Char fluid | Full hid Soft diet

Barley water Grues, porridge, Kaj, | Refined finely ground
rai mal ol grain

Dal mater Dal soups, dl payasam Al dale

‘lear strain ru | Strained juice, cooked | Jules, pureed)!

Juice andpureed fruits cooked and mashed, |

baked rie banana.

hey water Milk ond milk ‘Mik and ik.
beverages, mik shakes,

lass!

Bute, ll and ream

Fogwhitewell | Onlyinboverages TA

beaten in fut juices

Sugar or glucose | Sugar, Jagger end
glucose

None None

Tea, coffee (without | Tea, coffee, e,
mil) nor-earbonated | non-carboneted
beverages. coconut | beverages
Fat ree both Staind Tar 1
Plain gelatin Custards, ie cream all Custards, keer,
plain gelatin puddings

5. NORMAL DIET

It is most frequently used in all hospitals, It is used for ambulatory and bed
patients whose conditions does not necessitate a special diet of one of the
routine diets. Many special diets progress ultimately to a regular diet.

The regular hospital diet is simple in character and preparation. This diet is
easily digested. It gives maximum nourishment with minimum effort to the
body. The diet Is well balanced, adequate in nutritional value and attractively
served to stimulate a possible poor appetite. This diet gives 1800-2000 kcal
and 42-45 g of protein.