THERAPEUTIC DIETMrs Sapna Bhavin Patel

THERAPEUTIC DIET

Introduction Therapeutic diet are planned to maintain or

restore good nutrition in patient In most cases the therapeutic diet are used

to supplement the medical or surgical treatment of the patient, while in some instances like diabetes mellitus, a therapeutic diet is the most aspect of the patient’s treatment rather the medical therapy

Diet therapy is concerned with recovery from illness and prevention of disease

TYPES OF THERAPEUTIC DIET IN VARIOUS DISORDERS

NUTRITION FOR CARDIOVASCULAR DISEASES

Dietary management: Objectives: To relieve strain to the heart To prevent further damage to the heart To restore the damage heart

Food recommended: Skim milk, paneer from skim milk Cereals and pulses Whole grain All vegetables and all fruits High fiber and soluble fiber like oat meal, pectin and gums lean meat, egg white and fish Vegetable oils, sugar and jaggery

CONTINUE…… Food to be avoided: Cholesterol rich food Whole cream, butter, cream, cheese Indian sweet meal like pudings, bakery products Organ meat Egg yolk, fish Nuts, oil seeds, pickles Fried food Alcohol

Regular low cholesterol and low fat and high fiber diet:

Energy- 1600 k cal Fat- 40 g Protein- 65 g

SAMPLE MENU FOR CARDIOVASCULAR DISEASES

Meal Food

Early morning Lemon water-1 glass

Break fast Milk(skimmed)-1 cup, missi roti-1, curd-1/2 katori, or boiled egg- 1-2 and bread- 1-2 slice

Mid morning Fresh fruit- 1

Lunch Salad, chapat-1-3, rice- 60 g, vegetable- 250g, curd- 1 cup

Evening tea Tea, sprouted mong or black channa-30 g, biscuits-3-4

Dinner Vegetable soup, chapati-2, dal, chicken or fish-100gWhole day’s cooking oil- 20g

NUTRITION FOR CHRONIC RENAL FAILURE

Low protein and low sodium diet for chronic renal failure

Nutrient allowance

Sedentary workers

Moderate workers

Heavy workers

Proteins 20 g 30 gm 40 gm

Calories 2040 2197 2363

Sodium 180 mg 215 mg 255 mg

Potassium 1226 mg 1382 mg 1982 mg

Phosphorus 441 mg 586 mg 717 mg

FOOD TO BE AVOIDED

Extra milk or ilk products Meat, poultry and fish Dry fruits Extra pulses, cereals, legumes, peas, beans Cakes, biscuits and bakery products, jams Campa cola, squash, sharbat Frits and fruit juices like lemon, mango, lime,

plums Green leafy vegetables if potassium is

restricted

NUTRITION IN DIABETES MELLITUS Foods not allowed: Glucose, sugar, honey, all sweets, chocolates and

candies

Foods to be avoided or restricted: Potatoes, jam, arvi, sweet potatoes, mangoes,

grapes, bananas, alcoholic beverages, fried fruits, parathas, puri, pakoras, dal moth, mathies, deep fried vegetables, dry fruits, saturated oils

Foods to be used freely: Green leafy vegetables, tomatoes, cucumbers,

lemon, clear soups, black coffee and tea without sugar, butter milk, sour chatani, pickles without oil

DAILY MENU FOR DIABETIC PERSON

nutrients Sedentary workers

Moderate workers

Heavy workers

Calories 1300 kcal 1600 kcal 1900 kcal

Protein 60 gm 66 gm 70 gm

CHO 170 gm 223gm 232 gm

Fats 33 gm 39 gm 39 gm

DAILY DIET MENU FOR A CLIENT WITH DM

Bed time Tea/ coffee- 1 cup

Break fasr Cornflakes with milk

10 am Tea or coffee -1 cup

Lunch Chapaties-2, rice 1 medium bowl, oil for cooking- 1 ½ tea spoon

4 pm Light tea without sugar, salted biscuits

Dinner Chapaties-2, salad, vegetables,

Bed time Skim milk

Total approximate calories 1500

DIET IN FEVER

The nutritional requirements will depend on the nature, severity and duration of the fever

During this phase, calories requirement is increase

Frequent feeding must be given to the client and fats must be restricted

Fluid intake must be from 3000-5000 ml in the form of glucose, fruits juices

A readily digestible foods must be given When fever goes down, bread with milk, milk

puddings or rice dal must be given

DIET MENU DURING HIGH GRADE FEVER

Light diet: It must be given 2 hourly and contents must

include milk, barley water, glucose at regular intervals

To rebuild body tissues extra proteins must be given

Examples milk, egg, curd etc Fried foods and diet containing fibers should

be avoided

DIET IN CONSTIPATION

Constipation is decreased frequency of passing stools or complete retention of faces

The diet should include food rich in fiber contains like whole cereals, whole legumes and mature vegetables

Fruits rich in fibers like apple, banana, guava More fluids in the form of coffee, tea, fruit

juices, warm water, butter milk etc

DIET IN DIARRHOEA

Diarrhoea is increase frequently of loose or watery stools. It occurs in infectious condition of colon.

Diet must include mainly fluids like oral boiled water containing electrolyte salts i.e glucose, sodium chloride etc

Fluids should be given quarter one hourly frequently

Oral rehydration solution must be given

NATUROPATHY

Naturopathy is the art and science of disease diagnosis, treatment and prevention using natural therapies including botanic medicine, hydrotherapy, traditional chinese medicine and life style councelling

Naturopathy works on five principles: Do not harm Use the healing power of nature to rejuvenate the

body and mind Identify and treat the cause Treat the whole person not the particular part with

ailment Work on disease prevention and health promotion

METHODS USED IN NATUROPATHY

Treatment based on nutrition and diet Detoxification: use of short period of fasting

and controlled diets aid the natural processes by which body rids itself from toxic substances

Manual healing method: massage, acupuncture, yoga, meditation, hypnotherapy

Herbal medicine Homeopathy Hydrotherapy: using water Exercise and relaxation technique

PRECAUTIONS

Naturopathy works on self healing. Here, every individual is the doctor as everyone can heal himself

Water is the main nutrient It means not to avoid stress but how to deal

with the stress Sometimes naturopathy require to stay in

Ashrams Naturopathy best works in winter Naturopathy practice require assistance