1. Introduction
1.1. HEALTH
Health is
one of the terms which most people find it difficult although they are
confident of its meaning.
According to
WHO in 1947,``Health is a state of complete physical, mental,and social well
being and not merely the absence of disease or infirmity.’’
Wester ``The
conditions of being sound in body, mind and spirit specially freedom from
physical disease or pain.’’
1.2. NUTRITION
Nutrition is
the science of food and its relationship to health and concerned with the part
played by food factor(nutrients) in body growth, development and maintenance and
their actin within(including indigestion, digestion, absorption, transport, metabolism
and excretion.)
1.3. DIET
THERAPY
Diet therapy
is the use of food in the treatment of disease. Diet therapy is connect with
the modification of normal diet meet the requirement of the sick individual to
maintain good nutritional status and to correct deficiencies with may have
occurred.
1.3.1. PURPOSES
OF DIET THRAPY
To maintain good
nutritional status.
To
correct deficiencies.
To afford rest to the whole body or the part
that is affected.
To maintain body`s ability to metabolize the
nutrients.
To bring about changes in body weight whenever
necessary.
1.4THERAPEUTIC
NUTRITION
Therapuetic
nutrition is concerned with the nutritional requirements of patients suffering
from different disase and prescribing the right type of diets for them. Therapuetic
die is planned to meet the dietary allowances of a normal person as the aim of
diet therapy is to maintain health and help the patient to region nutritional
wellbeing.
1.4.1. OBJECTIVES
OF THERAPEUTIC NUTRITION
Correction of the existing dietary
deficiencies and to maintain the patients in good nutritional status.
Formulation
of the diet to meet the needs of the patient taking into consideration his/her
food habit. Education of the patient regarding the need for
adherence to the person bed diet.
2. MODIFICATION
OF NORMAL DIET
Normal diet
modify in various conditions. Normal diet will have to be modified in different
ways suit the need of patients depending on the nature of illness. These are:
1. Change in
consistency, texture
2. Change in
different nutrients
2.1. CHANGE
IN CONSISTENCY, TEXTURE
·
Clear
liquid diet
·
Full
fluid diet
Soft diet
·
Normal
diet
2.1.1. CLEAR
LIQUID DIET
DEFINITION
The
clear liquid diet is usually prescribed for patients in the pre or post
operative stage for one or two days. The diet is clear and liquid at room
temperature that leaves no residue which helps to minimize the load of food
needing digestion. It is largely water and sugar providing small amounts of
other nutrients unless supplements are added to the diet. The amount no. fluid
is usually restricted to 30 to 60ml per hour at first, with gradually
increasing amounts being given as the patient is tolerance improves.
CHARACTERISTIC
Non-gas forming
Non irritating
Non-stimulating to peristaltic action
