DIET DURING ILLNESS

WHY DO PATIENTS REQUIRE A SPECIAL DIET?

The activity level of various organs gets changed during illness & nutritional

requirement of the body also gets changed accordingly.

Thus the diet should be patient friendly-light on the digestive system & provide

psychological satisfaction & satiety value.

OBJECTIVES OF MODIFICATION OF

DIET DURING ILLNESS

-- To provide nutrients to the patient according to his physical requirements--enhance the immunity--rest to the body--increase or decrease body weight--to change the liquidity--remove the deficiency occurred--change the diet according to his capacity of digestion, absorption &metabolism

PRINCIPLES OF DIET

THERAPY

TYPE OF DISEASEThe diet should be in accordance with the disease otherwise it will

have adverse effects.

DURATION OF DISEASEDiet should be planned after

determining whether the disease is of long or short duration.

In long duration diseases making changes in food from time to

time is very important.

SELECTION OF FOOD PRODUCTS

ACCORDING TO THE DISEASE

The amount & type of food should be changed after

analyzing the modification required.

CASE HISTORY OF FOOD OF THE PATIENT

Diet should be planned according to the food habits, likings, meal timings, economic conditions,

availability, allergic foods, knowledge of cooking

methods.

PSYCHOLOGY OF THE PATIENT

Patient’s emotional, economic &social status should be

considered while planning their meal he should also not feel

different from the others.

VARIETY & ATTRACTION IN MEALS

He will lose interest in food if the same food is given every

day. Therefore food should be attractive, properly cooked,

tasty & served in a congenial environment.

POINTS TO BE CONSIDERED

WHILE PLANNING THERAPEUTIC DIETS

CONSISTENCY OF FOOD

On the basis of liquidity, diet can be divided into1)Liquid Diet2)Soft Diet3)Normal Diet

LIQUID DIET--Food taken in drinking form--Given when the patient is incapable of eating & digesting solid foods--Spices & fibers are negligible--Highly flavoured are foods are not included--Also given when there is loss of appetite & is seriously ill

Liquid diet is of two typesa)Full Liquid diet

b)Semi- Liquid diet

FULL LIQUID DIET--Consists of foods at room temperature & raw and cooked foods which can be changed into liquid form--thin & strained--does not provide complete nutrition--It is given in case of high fever, surgery, acute heart problem, gastritis--Tube feeding is done when the patient is unconscious, blockage in throat or food pipe, burns in mouth, swelling of tongue, caner of mouth or throat --It is given every 2-3 hours

Skimmed milk Lassi

Whey water Bone soup

Lemon water Fruit juices

Glucose water Strained meat

SEMI LIQUID DIET--can be given to the patient for a number of days--can be made nutritionally sufficient--given till the patient is capable of chewing & swallowing solid food--given in case of diarrhoea, vomiting, etc

Mashed thin dal Kheer

Porridge Mashed Khichdi

SOFT DIET--Consistency is between normal to liquid diet--Foods are soft, easily chewable, digestible & simple without any spices, fibres & flavours--Should be nutritionally balanced & satiate--Can be given to people without teeth, having a weak digestive system& are in pre or post operative stages

Bread Curd

Raita Rice

Porridge Kichadi

NORMAL DIET--Diet given to a patient when he is

capable of digesting all types of food --To fulfill the nutritional requirements

some nutrients are increased or decreased & sometimes certain food

stuffs are excluded like

More protein in case of injuries, bone fractures or burns

Less carbohydrates in diabetic cases

Less sodium in case of kidney disorders

METHOD OF COOKING

Foods should fulfill the nutritional requirement of the patient & should be to his

likings

Patients should be served freshly cooked foods preferably steamed, boiled or stewed

Fried, spicy, canned & preserved foods are harmful for the patient

Food should be served in interesting ways.

NUTRITION

--Nutritional food is equally important for a sick & healthy person.--Lack of nutrition causes malnutrition--Diet should be modified according to the nature of illness, for example

Salt & saturated fats should be avoided in hypertension

Avoid carbohydrates specially sugar in case of diabetics

Use more fibres in constipation & Less fibre in diarrhoea

More protein, vitamin & minerals in case of burns

More iron in anaemia, Vitamin-B in beri- beri & protein in kwashiorkor

FOODPRODUCTS

Likes & dislikes of the patient along with his culture should be considered while planning meals.

Simple changes in the diet can make it suitable for a patient like :-

Use skimmed milk rather than whole milk

Use more of fruits & vegetables

Use less quantity of cereals & pulses

Use less quantity of ghee & oil

FREQUENCY OF MEALS

Interval between the meals should be according to the condition of the

patient.If a patient cannot eat sufficient

amount of food at one time he should be given food 6-8 times a day at an

interval of one and a half to two hours.

THANK YOU