DIET AS THERAPY

 Introduction

Proper nutrition is necessary for maintaining good health and for building good health during and after an illness. Using diet to care for or control disease is called diet therapy. 

Diet therapy means modifying or changing the normal diet, in order to meet requirements created by disease or injury. Such diets are called therapeutic diets.

How is a normal diet modified for therapeutic purposes?

Dietary modification for therapeutic purposes may be as follows:

1. Calories may be increased or decreased. For example, in fever, the calories are increased and for obesity the calories have to be decreased.

2. Modification may be made in the balance of nutrients, such as high or low protein, carbohydrate, fat, minerals or vitamins.

3. Certain foods may be omitted in case of allergy.

4. Modification of normal diet in term of consistency, can be made such as liquid and soft diet.

5. Modification of the normal diet, could be in the rearrangement of the number and frequency of meals as for peptic ulcer.

Points to remember while planning therapeutic diets?

It is often difficult to get the patient to eat meal based on a therapeutic diet. This is because, people are reluctant to eat new foods or familiar foods prepared in unfamiliar ways, especially when they are ill. 

Weakness, exhaustion, illness, self pity, etc. discourage ill patients.

Points to remember while planning meal for sick person:

1. Most people prefer food to be cooked simply. The digestive capability of the patient is an important factor.

2. Meals should look attractive when presented. A small flower or a colorful dish cheers the patient and makes him/her feel more like eating.

3. All serving dishes and equipment should be sparkling and clean.

4. Serving should not be too large, because large serving are not so attractive as smaller portion, and they tend to discourage a patient especially if he/she has no appetite.

5. In order to appeal to the patient, hot foods must be served hot and cold foods cold.

Liquid Diets

Liquid diets are used for patients unable to tolerate solid food. This diet includes food which are liquid at room temperature. It is of two types

1. The clear fluids diet

2. The full fluids diet

1. Clear fluids

This consist of liquid that do not irritate the gastrointestinal tract, cause gas or stimulate peristalsis. The clear liquid diet is used in acute illness, after surgery or after acute vomiting or diarrhoea. It mainly of carbohydrate and water

.

Food permitted: Clear tea, wear black coffee, clear vegetable broth, strained fruit juices, soda water.

2. Full fluid

The full liquid diet is given to patients unable to swallow or tolerate solid food. It is free from cellulose and irritating condiments.

Food permitted: All clear liquids, fruits and vegetables juices, soups, cereals porridges, milk, curd, ice-cream.

Soft Diet

The soft diet usually follows a full liquid diet. It may be ordered for patients with acute infection, gastrointestinal condition or chewing problem. The soft diet is very similar to the normal diet, except the texture of the foods has been modified.

The diet includes liquids and food that have soft texture and easy to digest. 

Food permitted: Milk, cream, butter, curd, coffee, cottage cheese, tender meat or fish, soft vegetable, banana, papaya, etc.

Food avoided: Skin and seeds of vegetables and fruits, fried foods and nuts, raw vegetables, highly spiced food, coarse cereals.

Conclusion

From above blog we conclude that proper diet plays an important role in our health if a person is sick with acute disease we can cover it from diet only. A proper diet helps in quick recovery of patient. But we have to take care of one thing that the food which is not allowed in particular disease should not be eaten by patient because of it patient health will become worse instead of fast recovery from disease.