Regular Diet

A regular diet is a healthy meal plan that includes a variety of healthy foods from all the food
groups. Follow this meal plan if you do not have any health conditions that require a special diet.
A healthy meal plan is low in unhealthy fats, salt, and added sugar. It may decrease your risk of
heart disease, osteoporosis (brittle bones), and some types of cancer.

Preparation
 Wash hands and surfaces often using hot, soapy water. Wash your hands before and after
you handle food or utensils, especially raw meat, poultry, fish, or eggs.
 Wash all fruits and vegetables before eating.
 Separate raw, cooked, and ready-to-eat foods. Keep raw meat, poultry, fish, or eggs away
from other foods to prevent cross-contamination. If possible, use separate cutting boards for
these foods. If not, be sure to wash cutting boards carefully with soap between uses.
 Cook foods to a safe temperature using a food thermometer. Uncooked or undercooked
animal products can be unsafe.
 Keep hot foods hot (above 140 degrees) and cold foods cold (below 40 degrees) to
prevent bacteria growth. Refrigerate foods within two hours of purchase or preparation (one hour
if the temperature is higher than 90 degrees).
 When in doubt, throw it out. If you are not sure that food has been prepared, served, or
stored properly, throw it out. If food has been left out for more than two hours, throw it out. Eat
cooked leftovers within four days.

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Soft Diet

A soft diet is made up of foods that are soft and easy to chew and swallow. These foods may be
chopped, ground, mashed, pureed, and moist. You may need to follow this diet if you have had
certain types of surgery, such as head, neck, or stomach surgery. You may also need to follow
this diet if you have problems with your teeth or mouth that make it hard for you to chew or
swallow food. Your dietitian will tell you how to follow this diet and what consistency of liquids
you may have.

Preparation
 Cut food into small pieces that are ½ inch or smaller in size because they are easier to
swallow.
 Use chicken broth, beef broth, gravy, or sauces to cook or moisten meats and vegetables.
Cook vegetables until they are soft enough to be mashed with a fork.
 Use a food processor to grind or puree foods to make them easier to chew and swallow.
 Use fruit juice to blend fruit.
 Strain soups that have pieces of meat or vegetables that are larger than ½ inch.

Mashed potato White bread Egg noodles

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Mechanical Soft Diet
A mechanical soft diet does not restrict fat, fiber, spices, or seasonings. All foods are allowed
that can be made easier to chew and swallow by using machines. Foods may be blended, pureed,
ground, or finely chopped. This diet can help if:
 You have no teeth, poor-fitting dentures, or a narrowed throat (food tube).
 You are recovering from mouth or neck surgery.
Here are some foods that you can prepare mechanically:
 Meats, fish, and poultry can be cooked then ground or pureed with sauce to moisten.
 Fruits and vegetables can also be blended, mashed, or pureed. Pureed vegetable soups
work well.
 Nuts ground until fine can be added to yogurts or cereals.
Milk products such as yogurt and cottage cheese usually can be eaten as is. Drier breads and
crackers can be harder to swallow, but you may be able to eat them if they do not cause
discomfort.

Cooking and Preparation Tips

 Use tools such as a blender, food processor, food chopper, grinder, or potato masher to
prepare foods for this diet.
 Use gravies, sauces, vegetable or fruit juice, milk, half-and-half or water from cooking to
moisten foods when blending, chopping, grinding, or mashing them.
 Serve foods with gravies or sauces to moisten them and to add flavor.
 Serve soft, moist casseroles and fish, meat, or egg salads without large chunks of meat or
vegetables.
 Serve soups with small pieces of easy to chew and easy to swallow meats and vegetables.
 Cover bread products such as pancakes or bread slices with sauce, gravy, or syrup, then
mix the two items until the bread product begins to dissolve into a slurry.
 Add dry milk powder to foods to increase the calories and protein in this diet.
 Prepare quantities of favorite food items and freeze them in portion sizes for use later.
 Reheat foods carefully so that a tough outer crust does not form on them.
 Avoid sticky foods such as peanut butter, and chewy candies such as caramel, toffee, and
licorice.
 Vegetables should be cooked tender enough to be easily mashed with a fork.

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General Liquid Diet
The full liquid diet includes mostly liquids and some food with small amounts of fiber. The full
liquid diet can provide many of the nutrients your body needs, but it may not give enough
vitamins, minerals, and fiber.
A fluid is anything that is liquid if left at room temperature. Some examples are:
• Coffee, tea, and other hot drinks
• Gelatin
• Gravy
• Ice cream, sherbet, sorbet
• Ice cubes, ice chips
• Milk, liquid creamer

This diet should only be used briefly as you recover until it is safe for you to eat regular foods.
Your dietitian can help you create a balanced full liquid meal plan to give you the nutrients you
need, if needed.

Preparation
• Figure out which foods/fluids from the list most appeal to you.
• Eat or drink your favorite flavors to help you enjoy this diet.
• Include milk-based or dairy-type fluids and juices. If you are lactose intolerant, choose nut and
seed milks.
• Eat 3 full liquid meals throughout the day and include a snack between each meal.
• Drink nutritional shakes in 6-8-ounce servings as part of a meal or between meals to make sure
you are taking in enough calories. You can make fortified shakes for yourself or buy them
premade at a store.

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Clear Liquid Diet
A clear liquid diet requires very little energy for the body to digest. Doctors may prescribe this
diet in preparation for certain surgeries and medical procedures, or as a temporary remedy for
gastrointestinal distress.

Clear liquids are easier for the body to digest. This means they leave nothing behind in the
digestive tract, making it easier for doctors to perform a range of procedures.

Because clear liquids provide calories, electrolytes, and water, they help nourish the body and
prevent dehydration. Clear liquid diets are safe for short-term use under the guidance of a doctor

Food group Foods not allowed Foods allowed

Milk & beverages. (No red Milk, milk drinks, Tea or coffee (decaffeinated or regular), carbonated
or purple liquids!) creamer beverages, fruit flavored drinks, sports drinks, crystal light

Meats & meat substitutes All None

Vegetables All None

Fruits & fruit juices Fruit juices with Strained fruit juices: apple, white grape, lemonade, white
unstrained fruit cranberry

Grains & starches All None

Soups All others Clear broth, consomme

Desserts All others Clear flavored gelatin, popsicles (no red or purple)

Fats All None

Miscellaneous All others Sugar, honey, syrup, clear, hard candy, salt

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Diabetes Diet
A diabetes diet simply means eating the healthiest foods in moderate amounts and sticking to
regular mealtimes.
A diabetes diet is a healthy-eating plan that's naturally rich in nutrients and low in fat and
calories. Key elements are fruits, vegetables and whole grains. In fact, a diabetes diet is the best
eating plan for most everyone.

Preparation
When planning meals, take into account your size and activity level. The following menu is
tailored for someone who needs 1,200 to 1,600 calories a day.

 Breakfast. Whole-wheat bread (1 medium slice) with 2 teaspoons jelly, 1/2 cup shredded
wheat cereal with a cup of 1 percent low-fat milk, a piece of fruit, coffee
 Lunch. Roast beef sandwich on wheat bread with lettuce, low-fat American cheese,
tomato and mayonnaise, medium apple, water
 Dinner. Salmon, 1 1/2 teaspoons vegetable oil, small baked potato, 1/2 cup carrots, 1/2
cup green beans, medium white dinner roll, unsweetened iced tea, milk
 Snack. 2 1/2 cups popcorn with 1 1/2 teaspoons margarine

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Diets for gastro intestinal disorder
The digestive tract plays a vital role in your health, as it’s responsible for absorbing nutrients and
eliminating waste.

Unfortunately, many people suffer from digestive problems like bloating, cramping, gas,
abdominal pain, diarrhea and constipation for a variety of reasons.

Certain conditions, such as Irritable Bowel Syndrome (IBS), Gastroesophageal Reflux Disease
(GERD), Crohn’s Disease, diverticulitis and heartburn, can put you at risk for more severe
digestive issues.

However, even a healthy person can experience digestive problems due to things such as a lack
of fiber or probiotic-rich foods in their diet.

cheddar cheese omelet

Breakfast 1 croissant or English muffin 2 teaspoons grape jelly
8 ounces 2% milk
4 ounces grilled chicken
1/2 cup mashed potatoes with brown gravy 1/2 cup cooked canned green
Lunch beans
1/2 cup applesauce
1 chocolate chip cookie 1 cup lemonade
Afternoon mozzarella string cheese
Snack 4-6 saltine crackers or 1 snack-size package of pretzels 1 cup water
1 serving penne pasta with meat sauce Parmesan cheese, olive oil, or butter
Dinner as desired 1 slice seedless Italian bread
1 cup well-cooked carrots 1/2 cup vanilla ice cream 1 cup iced tea
Evening 1/2 cup cottage cheese, pudding, or jello 1/2 cup canned peaches
Snack 1 cup water

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Diets for diseases of the liver, gallbladder and pancreas
The liver is a powerhouse of an organ.
It performs a variety of essential tasks, ranging from producing proteins, cholesterol and bile to
storing vitamins, minerals and even carbohydrates.
It also breaks down toxins like alcohol, medications and natural byproducts of metabolism.
Keeping your liver in good shape is important for maintaining health.
Best food for Liver:
 Coffee
 Tea
 Blueberries
 Nuts
 Olive Oil

The gallbladder is a small organ located below the liver. It stores bile produced by the liver, and
releases the bile into the small intestine to help digest food.
The gallbladder is a sensitive organ, and maintaining a healthy diet full of nutrient-dense foods
helps keep it in perfect health. Certain foods can protect and promote a healthy gallbladder,
while others increase the likelihood of problems like inflammation or gallstones.
If your gallbladder isn’t kept in good health, it may need to be removed. So eating a gallbladder-
healthy diet is essential.
Best foods for Gallblader:

 bell peppers
 citrus fruits
 dark, leafy greens
 tomatoes
 milk
What you eat can have a huge effect on how you feel, especially if you have pancreatitis — a
condition that occurs when the organ that produces your digestive enzymes becomes inflamed.
Paying close attention to your diet can help ease abdominal pain that accompanies this condition.
If you choose your food well, you can give your pancreas a break and help it recover.
Best foods for Pancreas:
 Vegetables

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  Fruits
 Whole grains
 Beans, lentils
 Low-fat or nonfat dairy (almond or flax milk)

Diets for Cardiovascular diseases

Coronary heart disease is characterised by a narrowing of the arteries (atherosclerosis). Fatty

deposits, or plaques, cling to the artery walls and can clog the arteries, making it more likely that
a blood clot will form.

A heart attack occurs when a blood clot blocks one of the arteries of the heart. This prevents the
flow of blood, cuts off the oxygen supply to the heart and damages or kills the heart cells.

To substantially reduce your risk of developing coronary heart disease:

 Avoid fried fast food and processed foods containing vegetable shortening.
 Choose a variety of oils (extra virgin olive oil, canola, peanut) and foods containing
natural fats (nuts, seeds, avocado, olives, soy, fish).
 Switch to low-fat or non-fat dairy products.
 Increase the amount and variety of plant foods consumed – eat more unrefined
vegetables, fruits and wholegrain cereals. Reduce intake of refined sources of carbohydrates with
higher glycaemic indices.
 Include legumes (like baked beans, soybeans, lentils and tofu) in your diet.
 Have a handful of a variety of raw, unsalted nuts on most days of the week, especially
walnuts and almonds.
 Eat oily fish at least once per week.
 If you drink alcohol, have no more than two drinks per day.
 Trim all visible fat from meat.
 Remove poultry skin and eat only the meat.
 Avoid added salt at the table and cooking and salty foods. Check the sodium content of
foods and choose the lowest sodium products.

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Diet for Renal Diseases
People with compromised kidney function must adhere to a renal or kidney diet to cut down on
the amount of waste in their blood. Wastes in the blood come from food and liquids that are
consumed. When kidney function is compromised, the kidneys not filter or remove waste
properly. If waste is left in the blood, it can negatively affect a patient’s electrolyte levels.
Following a kidney diet may also help promote kidney function and slow the progression of
complete kidney failure.

Sodium is one of the body’s three major electrolytes (potassium and chloride are the other two).
Electrolytes control the fluids going in and out of the body’s tissues and cells. Sodium
contributes to:

 Regulating blood pressure and blood volume

 Regulating nerve function and muscle contraction
 Regulating the acid-base balance of blood
 Balancing how much fluid the body keeps or eliminates

Potassium is a mineral found in many of the foods we eat and is also found naturally in the body.
Potassium plays a role in keeping the heartbeat regular and the muscles working correctly.
Potassium is also necessary for maintaining fluid and electrolyte balance in the bloodstream. The
kidneys help to keep the right amount of potassium in your body and they expel excess amounts
into the urine. Tips to help keep the levels of potassium in your blood safe, make sure to:

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  Talk with a renal dietitian about creating an eating plan.
 Limit foods that are high in potassium.
 Limit milk and dairy products to 8 oz per day.
 Choose fresh fruits and vegetables.
 Avoid salt substitutes & seasonings with potassium.
 Read labels on packaged foods & avoid potassium chloride.
 Pay close attention to serving size.
 Keep a food journal.

Phosphorus is a mineral that is critical in bone maintenance and development. Phosphorus also
assists in the development of connective tissue and organs and aids in muscle movement. When
food containing phosphorus is consumed and digested, the small intestines absorb the
phosphorus so that it can be stored in the bones. Tips to help keep phosphorus at safe levels:

 Know what foods are lower in phosphorus.

 Pay close attention to serving size
 Eat smaller portions of foods that are high in protein at meals and for snacks.
 Eat fresh fruits and vegetables.
 Ask your physician about using phosphate binders at meal time.
 Avoid packaged foods that contain added phosphorus. Look for phosphorus, or for words
with “PHOS” on ingredient labels.
 Keep a food journal

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References
Parin Parikh, Michael C. McDaniel, M. Dominique Ashen, Diets and Cardiovascular Disease,
An Evidence-Based Assessment Journal of the American College of Cardiology

Friedlander, P. H. 1959. Food and indigestion; an investigation of possible relationships. Brit.

Med. J. 2: 1454-1458.

Friedlander, P. H., and A. K. Grant. 1957. The effect of heated fats on gastric motility and
acidity in duodenal ulcer. Clin. Sci. 16: 731-738.

https://nephcure.org/livingwithkidneydisease/diet-and-nutrition/renal-diet/

https://www.uwhealth.org/healthfacts/trauma/363.pdf

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