1. THERAPEUTIC DIET
Mrs Sapna Bhavin Patel

2. 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
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3. TYPES OF THERAPEUTIC DIET IN
VARIOUS DISORDERS

4. NUTRITION FOR CARDIOVASCULAR DISEASES
Dietary management:
 Objectives:
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To relieve strain to the heart
To prevent further damage to the heart
To restore the damage heart
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Food recommended:
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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
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5. CONTINUE……
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Food to be avoided:
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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
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Regular low cholesterol and low fat and high fiber
diet:
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Energy- 1600 k cal
Fat- 40 g
Protein- 65 g
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6. 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-100g
Whole day’s cooking oil- 20g

7. NUTRITION FOR CHRONIC RENAL FAILURE
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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

8. 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
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9. NUTRITION IN DIABETES MELLITUS
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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

10. 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

11. 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

12. 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
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13. 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
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14. 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
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15. 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
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16. NATUROPATHY
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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
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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
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17. 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
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18. 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
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