Name: Washington, Luis D.

Date: November 26, 2021

Section: BSN 2H Course: NCM 105

The different Standard Hospital Diet

Therapeutic diet
A therapeutic diet is a meal plan that controls the intake of certain foods or nutrients. It is
part of the treatment of a medical condition and are normally prescribed by a physician and
planned by a dietician.
It is usually a modification of a regular diet. In therapeutics diets, modifications are done
in nutrients, texture and food allergies or food intolerances.

Common reasons therapeutic diets may be ordered:

To maintain nutritional status
To restore nutritional status
To correct nutritional status
To decrease calories for weight control
To provide extra calories for weight gain
To balance amounts of carbohydrates, fat and protein for control of diabetes
To provide a greater amount of a nutrient such as protein
To decrease the amount of a nutrient such as sodium
To exclude foods due to allergies or food intolerance
To provide texture modifications due to problems with chewing and/or swallowing

Common therapeutic diets include:

1. Nutrient modifications
a. Regular Diet
Referred to as a general or normal diet.
Its purpose is to provide a well-balanced diet and ensure that individuals who do
not require dietary modifications receive adequate nutrition.
Based on the Dietary Guidelines and the Food Guide Pyramid, it incorporates a
wide variety of foods and adequate caloric intake.
b. No concentrated sweets diet
Is considered a liberalized diet for diabetics when their weight and blood sugar
levels are under control.
It includes regular foods without the addition of sugar.
Calories are not counted as in ADA calorie controlled diets.
c. Diabetic diets
These diets control calories, carbohydrates, protein, and fat intake in balanced
amounts to meet nutritional needs, control blood sugar levels, and control
weight.
Portion control is used at mealtimes as outlined in the ADA “Exchange List for
Meal Planning.”
Most commonly used calorie levels are: 1,200, 1,500, 1,800 and 2,000.
A diabetic diet varies from patient to patients depending on the type and
intensity of the diabetes, the patients’ personal history, and individual nutrient
needs.
d. No added salt diet
Is a regular diet with no salt packet on the tray.
Food is seasoned as regular food.
e. Low sodium diet
May also be called a 2-gram Sodium Diet.
 Limits salt and salty foods such as bacon, sausage, cured meats, canned soups,
salty seasonings, pickled foods, salted crackers, etc.
Is used for people who may be “holding water” (edema) or who have high blood
pressure, heart disease, liver disease, or first stages of kidney disease.
f. Low fat diet and/or low cholesterol diet
Is used to reduce fat levels and/or treat medical conditions that interfere with
how the body uses fat such as diseases of the liver, gallbladder, or pancreas.
Limits fat to 50 grams or no more than 30% calories derived from fat.
Is low in total fat and saturated fats and contains approximately 250-300 mg
cholesterol.
White milk, fresh or frozen meats, unsalted vegetables and fruits and low
sodium foods are included.
g. High fiber diet
Is prescribed in the prevention or treatment of a number of gastrointestinal,
cardiovascular, and metabolic diseases.
Increased fiber should come from a variety of sources including fruits, legumes,
vegetables, whole breads, and cereals.
h. Renal 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.
2. Texture modification
a. Mechanical soft diet
Is used when there are problems with chewing and swallowing.
Changes the consistency of the regular diet to a softer texture.
Includes chopped or ground meats as well as chopped or ground raw fruits and
vegetables.
Is for people with poor dental conditions, missing teeth, no teeth, or a condition
known as dysphasia.
Most milk products, tender meats, mashed potatoes, tender vegetables and fruits
and their juices are included in the diet. However, most raw fruits and
vegetables, seeds, nuts and dried fruits are excluded.
b. Puree 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.
Is 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.
Is nutritionally adequate when offering all food groups.
3. Food allergy or food intolerance modification
a. Food allergy
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.
 b. Food intolerance
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. IHSS Training Academy 5
Common symptoms involving food intolerances are vomiting, diarrhea,
abdominal pain, and headaches.
4. 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.
Liquid tube feedings in place of meals
Liquid tube feedings in addition to meals

a. Clear liquid diet

Includes minimum residue fluids that can be seen through.
Examples are juices without pulp, broth, and Jell-O.
Is often used as the first step to restarting oral feeding after surgery or an
abdominal procedure.
Can also be used for fluid and electrolyte replacement in people with severe
diarrhea.
Should not be used for an extended period as it does not provide enough
calories and nutrients.
b. Full liquid diet –
Includes fluids that are creamy.
Some examples of food allowed are ice cream, pudding, thinned hot cereal,
custard, strained cream soups, and juices with pulp.
Used as the second step to restarting oral feeding once clear liquids are
tolerated.
Used for people who cannot tolerate a mechanical soft diet.
Should not be used for extended periods.
5. Additional feedings – In addition to meal, extra nutrition may be ordered as:
a. Supplements
Usually ordered as liquid nutritional shakes once, twice or three times per day;
given either with meals or between meals
b. Nourishments
Ordered as a snack food or beverage items to be given between meals mid-
morning and/or mid-afternoon
c. HS snack
Ordered as a snack food or beverage items to be given at the hour of sleep

Other therapeutic diet:

1. GI Soft Diet
This diet can serve as a transition between a full liquid and a regular diet by
providing foods low in fiber and soft in texture.
Most raw fruits and vegetables, nuts, seeds, coarse breads and cereals are
avoided. Milk, lean meats, fish, most forms of potatoes and white breads are
served on this diet plan.
2. Low Residue/Low Fiber Diet
This type of diet tried to limit fiber, a kind of carbohydrate found in some plant-derived
foods. The diet limits intake around ten grams of fiber daily and is designed to
minimize the frequency and volume of residue in the intestinal tract.
3. Fat-Restricted Diet
This diet is often prescribed for patients with gastrointestinal disorders or excessive
body weight.
It limits the intake of fatty food such as margarine, mayonnaise, dressings, oils and
gravies.
The diet usually includes whole wheat breads, lean cuts of meat, skim milk, low-fat
cheese products, eggs, vegetables, and other food items prepared without extra fat.
4. Cholesterol-Restricted Diet
Lowering blood cholesterol can reduce your risk of heart disease. Cholesterol is found
only in foods of animal origin.
Certain oats, beans, and fruits are actually effective at lowering cholesterol levels in
the body.
A cholesterol-restricted diet limits the intake of meats, poultry, fried foods, egg yolks,
and whole milk products.
Food high in saturated fat and trans fatty acids such as palm kernel oil, coconut oil,
margarine, and shortening are also limited.
The diet includes skim milk, lean meats, fruits, vegetables, and whole grain products.
5. Vegetarian Diet
This diet varies widely depending on personal choice.
It may include only plant foods- grains, vegetables, fruits, legumes, nuts, seeds, and
vegetables fats.
Some variations designed to be lower in cholesterol and saturated fat and higher in
dietary fiber.
Thus, it may be helpful in the prevention of heart disease and cancer risk.

References:

Journal of Clinical Nutrition & Dietetics. Therapeutic diet | List of High Impact Articles | PPts |
Journals | Videos. (n.d.). Retrieved November 26, 2021, from
https://www.imedpub.com/scholarly/therapeutic-diet-journals-articles-ppts-list.php.

Special diets athens, Georgia (GA), Saint Marys Medical Center. Saint Marys Medical Center.
(n.d.). Retrieved November 26, 2021, from https://www.stmaryshealthcaresystem.org/health-and-
wellness/nutrition/special-diets.

Types of therapeutic diets - california department of ... (n.d.). Retrieved November 26, 2021, from
https://www.cdss.ca.gov/agedblinddisabled/res/VPTC2/9%20Food%20Nutrition%20and%20Pre
paration/Types_of_Therapeutic_Diets.pdf.