Therapeutic Diets

Clear Liquid Diet

 Serves as a primary function of providing fluids
and electrolytes to prevent dehydration.
 The clear liquid diet is often prescribed for a
short period after surgery to give your GI tract a
rest.
 The diet consists of water, clear juices, broth,
popsicles, gelatin, and tea. Coffee may be
allowed with your physicians approval.
 Nursing consideration
 Clear liquid is deficient in energy and most
nutrients
 The body (absorbs) digest and absorb
clear liquid easily.
 Client should not stay on the clear liquid
diet for more than a day or two.
 Full Liquid Diet
>The full liquid diet is prescribed after surgery as a
transition from clear liquids to a regular diet.

>This diet includes all the foods on a clear liquid diet

plus the addition of dairy products such as: milk,
yogurt, pudding, and smooth cream soups. plain
ice cream, strained vegetable juices
 Nursing consideration
 The diet includes clear and opaque liquid
foods and those that liquify at body
temperature.
 Soft diet
 Used for patients who had ulceration of the mouth of
gums, oral surgery, a broken jaw, plastic surgery of the
head and neck and client who had stroke
 A soft diet generally eliminates foods that are difficult
to chew or swallow, and also spicy, fried, or gassy
foods. A mechanical soft diet simply eliminates foods
that are difficult to chew or swallow.
 Foods permitted on a soft diet may be naturally soft, or
if not, they may be mashed, chopped, or cooked to
achieve a soft consistency. Foods that are generally
eliminated include:
-Tough meats
-Raw fruits and vegetables
-Chewy or crispy breads
-Nuts and seeds
 Nursing consideration
 Client with mouth sore should be served
foods at cooler temperature.
 Encourage the client to eat a variety of
fruits.
 Provide plenty fluids with meals to ease
chewing and swallowing of foods.
 Sucking fluids though the straw may be
easier drinking form a cap of glass.
 Avoid foods that contain nuts o seeds
which easily can become trap in the mouth
and can cause discomfort.
 Regular Diet
 The regular diet, sometimes called the
"house diet" consists of normal foods similar
to home.
 Our "Regular" diet follows the Dietary
Guidelines for Americans and is moderate in
salt, sugar, and fat. The heart symbol next to
foods indicates a particularly heart healthy
item.
 Cardiac Diet
 The Cardiac diet, is sometimes called the Low
fat, Low Cholesterol diet.
 is used for patients who have elevated
cholesterol and also may have high blood
pressure.
 The diet consists of foods which are low in
saturated fat, cholesterol and salt. Whole grains
and abundant vegetables and fruit, lean meat,
poultry, and fish are emphasized.
 Diabetic Diet
 The Diabetic diet, is low in sugar and fat
 The diet is designed to keep blood glucose
(sugar) levels under control.
 You can expect to select your diet off the Regular
menu, but will notice that many sugar free items
are offered. The Diet Aide will modify your
selections based on the calorie level prescribed
for you.
 Low Sodium Diet

 The Low Sodium diet, is prescribed for people

who have high blood pressure, pneumonia,
kidney disease, or who retain water .
 A low sodium diet will help your body get rid of
excess fluids and assist in improving your
medical condition.
 Herbs are used in place of salt to season most
foods. You may notice an initial lack of flavor in
food as your taste buds become accommodated
to less salt.
 Foods

Broth ,Chocolate ,Corn ,Nuts, Olives Highly

seasoned foods (ex., soups, chili) Fried or
greasy foods (ex., French fries, fried
chicken, snack chips, donuts) ,Rich
desserts (ex., cake, pastries) ,Raw
vegetables (except lettuce) ,Raw fruits
(except ripe bananas) ,Gas forming foods
(ex., onions, peppers, cabbage, broccoli,
cauliflower, sauerkraut, salad greens,
rutabagas) ,Processed meats high in fat
(ex, sausage, bologna, lunch meat)
 Bland Diet

 A bland diet consists of foods that are easy to digest and

mildly seasoned. Heavily seasoned, spicy, fried, and
acidic foods are excluded on this diet.
 This diet may be recommended if you are suffering from:
Peptic ulcer, Chronic gastritis ,Reflux disease,
Dyspepsia,
 Nursing consideration
 Bland foods are less likely to gas than
regular diets.
 Foods to be avoided, alcohol, caffeine and
caffeine containing beverages such as
cola ,cocoa ,coffee ,tea, fried foods,
pepper and spicy foods.
 High-Calorie, High-Protein Diet

 A high-calorie, high-protein diet may be

recommended if you have recently lost
weight, have a poor appetite, or have an
increased need for protein, such as burn
or infection.
 Nursing consideration

 High calorie diet should also be high in

protein because the purpose of the diet is
to build and maintain lean body mass.
 High-Calorie High-Protein Foods
 Cheese, cream cheese
 Whole milk, heavy cream,
whipped cream
 Butter, margarine, oil
 Ice cream
 Cake, cookies, chocolate
 Gravy
 Salad dressing,
mayonnaise
 Avocado
 Jam, jelly, syrup
 Honey, sugar
 Dried Fruit
 Cheese, cottage cheese
 Milk, soy milk, milk powder
 Eggs
 Yogurt
 Nuts, seeds
 Peanut butter
 Tofu and other soy products
 Beans, peas, lentils
 Beef, poultry, pork, and other
meats
 Fish and other seafood
 Low-Purine Diet

 Purine is a compound found primarily in foods of

animal origin. It is especially high in organ
meats, anchovies, mackerel, and sardines.
 A low-purine diet is usually recommended if you
have gout. It may also be recommended if you
have kidney stones or have had an organ
transplant.
 The body metabolizes purine into uric acid. A
buildup of uric acid can worsen symptoms of
gout. If you have gout, eating a low-purine diet
can help minimize uric acid production and
thereby improve symptoms.
 Nursing consideration
The client needs to avoid consuming fish
such as anchovies, herring, mackerel,
sardines and scallops.
The client needs to avoid gravies, meat
extracts and sweet breads.
 High Iron Diet
 The diet is used for clients with anemia.

Nursing consideration
 The high ion diet release ion deficit from
inadequate intake or loss.
 The diet includes: organ meat, meat, egg yolks,
whole wheat products, leafy vegetables, dried
fruits and legumes.
 Nasogastric Tube Feeding
 is the introduction of liquid calories, via a tube
inserted through the nose and running directly to
the stomach. In general, tube feeding is a
technique used for those who are unable to eat on
their own.
 Nasogastric tubes are temporarily placed to
provide a way of feeding a patient who is unable to
get adequate nutrition by mouth. Some swallowing
problems resolve quickly, so the placement of a
gastrostomy (feeding tube placed through the
abdominal wall, either in the stomach or
duodenum) isn't necessary.
 Purpose:
 To provide feeding (gastric lavage)
 To irrigate stomach (gastric gavage)
 For decompression
 To administer medication
 To administer supplemental fluids
Common problems of NGT feeding
 Vomiting
 Diarrhea
 Aspiration
 Constipation
 Hyperglycemia
 Abdominal distention