THERAPEUTIC MODIFICATION OF NORMAL DIET

Question 1

Define therapeutic diet

Answer 1

Therapeutic diet can be defined as the modification of normal meal to treat/correct the health state of an individual.

Question 2

What are the needs for therapeutic meal

Answer 2

1) Therapeutic meal is needed to check the deficiency / excesses of the dietary nutrient, e.g. salt intake can be restricted to reduce hypertension. Sugar intake can be reduced for a diabetic family member.
2) Calorie requirements can be varied to be close to the ones recommended intake. Foods with low calorific value can be given to an overweight obese member of the family. Higher calories can be given to the under-weight person.
3) Therapeutic meal plan for a constipation person will include more fibre in the daily diet. However, the dietary fibre will be restricted in case the person is having diarrhoea/ irritated digestive system.
4) The meal planner has to ensure that fluid intake is adequate when the person has diarrhoea or vomiting.
5) The consistency of foods needs to be altered when one has eating, swallowing and dental problems.
6) Therapeutic diet modification is also advised for quick post operative recovery.
7) Therapeutically planned meals are given to provide relief to whole body and the part that is affected.

Question 3

What are the therapeutic modifications of normal diet?

Answer 3

A therapeutic diet differs from the general family meal on account of the following. It involves change in:
1) CONSISTENCY
2) FREQUENCY OF FEEDING THERAPEUTIC DIET/MEAL
3) FOOD AND NUTRIENT CONTENT
4) METHOD OF COOKING

Question 4

Explain consistency

Answer 4

Food consistency often needs to be changed/altered when there is nausea, vomiting, distension and diarrhoea. Dental, oral and swallowing problems also need alteration in the consistency of food. It is desirable to give soft/liquid diet to the sick in the family in acute inflammatory conditions of the intestines. Different food consistency diets are:
i) Clear fluid diet
ii) Full liquid diet
iii) soft diet.
i) CLEAR FLUID DIET is advised to the patient soon after surgery. The full liquid diet is often fed via intravenous drip or nasal feeding. Glucose, saline and medicines are given to the sick in this way and under hospital conditions. Clear fluid diet has no residue. This liquid diet should be non-irritating and non-stimulating. Some of the clear fluid food items are watery whey-water, coconut-water, clear-soup, fruit-juice and well whisked egg white.
ii) FULL LIQUID DIET consists of milk, soups and gruels and has very low fibre content. Full liquid diet bridges the gap between clear fluid and soft diet.
iii) SOFT DIET follows as the patient recovers from surgery, vomiting, loose motions and diarrhoea. Soft diet is ideal for convalescents. Soft diet can provide adequate nourishment. It is low in harsh fibre, spices and fats. Soft diet can be fed to the sick in small quantities and at frequent intervals.

Question 5

Explain frequency of feeding therapeutic meals/diet

Answer 5

The amount of food / meal fed to the sick depends upon the state of health and the ability to hold the quantity of food without much distress. The meal can be fed 2-3 spoons at at time. Feeding can be accomplished with a feeding cup, spoon or glass. The frequency of feeding depends on the quantity of food accepted and retained by the individual. It can be small quantity - shorter interval between any two feeds.

Question 6

Explain food and nutrient content

Answer 6

Nutrients need to be provided by therapeutic meal. Nutritional deficiency of various nutrients is quite common during sketches. Prolonged sickness class for nutrient replacement to get back to normal health. Water, coconut water, soups and juices replenish the fluids lost from the body. Fruits and vegetables are needed for vitamin and minerals and milk, soft cooked egg, simple fish/chicken, thin dals make up for the protein lost.
Carbohydrates and energy loss can be made good by consuming simply cooked cereals, roots and tubers. Vegetable soups, broth, purée, fruits-cooked and fresh, compensate loss of fluids to a great extent.
Electrolyte losses are common during diarrhoea and vomiting. Commercial electrolyte powder, homemade oral rehydration solution prevent dehydration.

Question 7

Explain methods of cooking therapeutics meals

Answer 7

Simple cooking methods are most suitable for making meals for the sick family member. Steaming, boiling and pressure cooking are ideal for starchy foods and dals etc . Baking and sautéing foods are also good for the sick and convalescing.