HEALTH INTERVENTION

NUTRITION AND DIET

DIET THERAPY
Modification of the food and drink of
an individual who is suffering from a
disease for the purpose of removing
or at least alleviating the result of the
disease process
II.

HEALTH INTERVENTION
NUTRITION AND DIET
DIET THERAPY
OBJECTIVES
To maintain good nutrition or correct
any deficiency
To provide rest to an organ or to the
whole body as affected by the illness
II.

HEALTH INTERVENTION
NUTRITION AND DIET
DIET THERAPY
OBJECTIVES
To adjust body weight to a desirable
body level
To supply a dietary regimen according
to the patients metabolism for kind,
amount, and time of eating of the food
II.

HEALTH INTERVENTION
NUTRITION AND DIET
DIET THERAPY
GENERAL PRINCIPLES
Simplification
Liberalization
Individualization
II.

HEALTH INTERVENTION
NUTRITION AND DIET
DIET THERAPY
DIET MODIFICATION FORMS
Change in consistency of foods
Increase or decrease in the energy
value of food
Increase or decrease in bulk
II.

HEALTH INTERVENTION
NUTRITION AND DIET
DIET THERAPY
DIET MODIFICATION FORMS
Include or omit specific kind of food
Adjustments in the composition of
nutrients
Modify the flavor
II.

HEALTH INTERVENTION
NUTRITION AND DIET
FOOD NUTRIENTS
CARBOHYDRATES
Organic compounds containing
carbon, hydrogen and oxygen
Functions

Chief source of energy

Protein sparer
II.

HEALTH INTERVENTION
NUTRITION AND DIET
FOOD NUTRIENTS
CARBOHYDRATES
Functions

Regulator of fat metabolism

Body constituents

Cheap and major source of energy

food
II.

HEALTH INTERVENTION
NUTRITION AND DIET
FOOD NUTRIENTS
CARBOHYDRATES
Sole energy source of the brain and
nerve tissue
Regulator of gastrointestinal
peristalsis
II.

HEALTH INTERVENTION
NUTRITION AND DIET
FOOD NUTRIENTS
PROTEINS AND AMINO ACIDS
Elements that contain are carbon,
hydrogen, oxygen and nitrogen
Functions

Essential for growth

Source of energy

Regulator of body processes

II.

HEALTH INTERVENTION
NUTRITION AND DIET
FOOD NUTRIENTS
LIPIDS
Fats and oils
Also contain elements like carbon,
hydrogen and oxygen but with
different proportion and structural
arrangement
II.

HEALTH INTERVENTION
NUTRITION AND DIET
FOOD NUTRIENTS
LIPIDS
Lower proportion of oxygen than
carbohydrates
Water insoluble but soluble in organic
solvents
II.

HEALTH INTERVENTION
NUTRITION AND DIET
FOOD NUTRIENTS
LIPIDS
Functions

Concentrated source of energy

Sources of essential fatty acids

Important constituent of body

compounds
II.

HEALTH INTERVENTION
NUTRITION AND DIET
FOOD NUTRIENTS
LIPIDS
Functions

Acts as insulators and padding

High satiety value and great taste

appeal
II.

DIFFERENT DIETS
REGULAR, NORMAL
OR FULL DIET

To maintain an individual

in a state of nutritive
sufficiency
Use as basis for planning
therapeutic diets

Food normally eaten by a

person in good health

Requires good menu
planning

For patients whose

condition does not

require any modification

DIFFERENT DIETS
CLEAR LIQUID DIET

Highly restrictive
Little nutritive value
With some electrolytes

Food that leave no

residue in the GIT

Oral source of fluids and

small amounts of kilocal

and electrolytes for
preventing dehydration,
relief of thirst and
reducing colonic residue

Pre-op and post-op

cases
Diarrhea, vomiting
Acute inflammation of the
GIT

DIFFERENT DIETS
COLD LIQUID DIET

Served cold or iced

Acidic fruit juices and hot

soups are avoided

To minimize pain,

swelling and reduce

bleeding in the operated
areas

Post-tonsilectomy
Dental extraction
Other minor operations

of the mouth

DIFFERENT DIETS
FULL LIQUID OR
GENERAL LIQUID
DIET

Oral nourishment that is

well tolerated by patients

who are acutely ill or who
are unable to swallow or
chew solid foods

Generally liquid or easily

liquefy at body temp.

Free from cellulose or
condiments
Nutritionally adequate
Oral surgery or plastic

surgery of the face and

neck
Transition from clear
liquids to soft or full diet

DIFFERENT DIETS
TUBE FEEDING DIET

Pureed food that may be

administered through a
tube

Complete nourishment in

a form that will easily

pass through a tube; oral
feeding methods are
contraindicated or not
tolerated

Enteral nutrition
Comatose
Following strokes
Anorexia nervosa

Head and neck surgery

DIFFERENT DIETS
SOFT OR LIGHT DIET

Soft in consistency, easy

to chew, no harsh fibers

Nutritionally adequate

Dietary step between full

liquid or normal diet

Acute infection
Some GIT disturbance
Fever

DIFFERENT DIETS
MECHANICAL SOFT
DIET

Provide food that require

minimal chewing

Soft in consistency, easy

to chew, no harsh fibers

Nutritionally adequate

Poor dentures
Oral surgery
Elderly

DIFFERENT DIETS
BLAND DIET

Soft in consistency, easy

to chew, no harsh fibers

Nutritionally adequate

Provide diet which is

chemically, thermally,
mechanically, nonirritating

Acute infection
Some GIT disturbance
Fever

DIFFERENT DIETS
HIGH FIBER DIET

High in cellulose, lignin

and pectin

To increase the volume

and weight of the residue

that reaches the distal
colon; to increase GIT
motility

Constipation
Irritable bowel syndrome
DM

DIFFERENT DIETS
FIBER RESTRICTED
DIET

Prevent the formation of

an obstructing bolus by
high fiber food in patients
with narrowed intestinal
or esophageal lumen

Minimum fiber and

connective tissue
Immature vegetables,
riped, canned or wellcooked fruits, tender
meat bulk of stool
When bowel is markedly

inflammed
Intestinal stenosis
Esophageal varices

DIFFERENT DIETS
KILOCALORIE
RESTRICTED DIET

Weight reduction

programs
Obese

DIFFERENT DIETS
HIGH CALORIE DIET

Diet with an energy value

Underweight

above the required

maintenance in order to
produce a gain in weight
To meet increased
caloric requirements

Hyperthyroidism
Convalescence
Fever

Pregnancy and lactation

DIFFERENT DIETS
LACTOSE-FREE DIET

Eliminates virtually all

known sources of
lactose-milk and milk
products

Control of galactosemia

and the prevention of

severe mental
retardation, cataracts and
other symptoms

Primary or secondary

lactase deficiency
Celiac disease

DIFFERENT DIETS
HIGH PROTEIN DIET

High protein food like

meat, egg and milk

Provide the nutritional

Malnourished

rehabilitation of the
protein and kilocalorie
malnourished patient
Prevent weight loss and
tissue wasting

Nutritionally wasted

patient for surgery

Hypermetabolic or
catabolic state such as
fever, severely burned

DIFFERENT DIETS
PROTEIN
RESTRICTED DIET
(GIORDANO
GIOVANETTI)

Lighten the work of the

kidneys by reducing the

urea, uric acid and
creatinine

Renal failure

DIFFERENT DIETS
PHENYLALANINE
RESTRICTED DIET

Provide protein,

phenylalanine, tyrosine,
energy and other
nutrients for normal
growth and development
and nutritional status

Phenylketonuria (PKU)

DIFFERENT DIETS
BRAT DIET

Banana, Rice, Apple and

Tea

Source of kilocalories,

fluid, electrolytes and

pectin

Diarrhea

DIFFERENT DIETS
HYPOALLERGENIC
DIET

Exclude or eliminate a

specific food or food

group known to produce
allergic manifestations