2. Contents
Diet therapy
Nutrition and diet therapy
Types of diet therapy
Essential (micro) nutrients
Balanced diet
therapeutic diets and disorders
3. Diet therapy
Definition
Diet therapy is concerned with recovery from illness and prevention of
disease.
Diet therapies are specially designed and prescribed for medical or
general nutritional reasons.
Purpose
It promotes a balanced selection of foods vital for good health. By
combining foods appropriate for each individual and drinking the proper
amount of water, one can help maintain the best possible health.
4. Nutrition= digestion, metabolism, circulation and
elimination
Nutritional Status= refers to the state of one’s nutrition
Wellness= state of good health with optimal body
function (requires good nutrition )
7. *Composed of chemical elements found in
food.
*Used by the body to perform body functions
*Nutrients in foods replace those used by the
body
*Essential nutrients are divided into six groups.
8. *Major source of human
energy
*Starches or sugars
*Easily digested, grow
well in most climates,
keep well without
refrigeration
*Main sources: bread,
cereals, pasta, crackers,
potatoes, corn peas,
fruits, sugars and syrups
Cellulose = indigestible
carbohydrate, provides bulk
(bran, whole-grain cereal,
fibrous fruits, & vegetables.
9. *Lipid
*Provide flavor to meal
*Maintain body temperature
*Concentrated form of energy
*Main sources: butter, oils,
creams, fatty meats, cheeses,
and egg yolk
*Classified as saturated or poly
unsaturated
Cholesterol: fatty substance found in body
cells and animal fats – eggs, meat, shellfish,
butter cream, cheese, milk, organ meats
Excess
cholesterol is
believed to
contribute to
atherosclerosis
10. *Build and repair body
tissue
*Provide heat and energy
*Help makes antibodies
*Make up to 22 amino
acids (9are essential)
*Main sources complete
protein: meat, fish,
milk, cheese, eggs,
*Incomplete proteins:
cereal, soybeans, dry
beans, peas and peanuts
11. *Organic compounds that
are essential to life
*Regulate body functions
*Repair body tissues
*Only a small amount
required –well balanced
diet provides required
vitamins
*Excess or deficiency can
cause poor health
*Water soluble or fat
soluble
12. *Inorganic (nonliving)
elements found in all
body tissues
*Regulate body functions
*Build and repair body
tissues
*They include: calcium,
phosphorus, sodium,
potassium, iron, iodine,
fluorine and others.
13. *Found in all body tissues
*Essential for digestion
*Makes up most of blood plasma
*Helps body tissues absorb
nutrient
*Helps move waste material
through body
Average person should drink 6-8 glasses
of water a day.
14. Digestion- breaks down the foods we eat by
1. Mechanical or chemical processes
2.Peristalsis
Absorption – process of taking nutrients by the body
1.Most absorption occurs in the small intestine
2.Water, salts and some vitamins in large intestine
Metabolism – use of nutrients by the body .
1. Basal Metabolic rate (BMR)
15. A balanced diet is composed of variety
of foods which contain all the essential
nutrients and micronutrients in right
proportion.
OR
Balanced diet should match the body’s
nutritional needs.
Balanced diet
16. Milk group: including dairy products
Meat group: including meat, fish, eggs, etc.
Green leafy vegetables and fruit groups.
Cereal group: Bread, Rice, Wheat, Barley
Basic food group
17. • Therapeutic diets are meals plans which are
designed to assist a resident who may have a nutritional
issue requiring modification to the foods which are
provided to them.
• Modification to the texture of food or removing or
adding foods.
18. Types of therapeutic diets:-
(along with exercise)
(Criteria :- depends on cause)
Diabetic – carbohydrates modified
Heart diets – low fat, low salt
Renal – low( potassium,lipid,amino acid ,alcohol)
Bowel health – high fibre
Food intolerance – gluten, dairy
Food allergy – peanut, soy, fish ,
Malnutrition – high energy/high protein
Lactose free
(avoid milk)
19. PEM is mostly seen in young children due to
malnutrition.
Wide spread nutritional problem in
underdeveloped and developing nations.
The clinical picture is manifested in two
forms:
1)Kwashiorkor
2)Marasmus
Protein energy malnutrition
20. Protein Energy MalnutritionProtein Energy Malnutrition
• Marasmus
• Calorie deficiency in diet
Causes:
• Exclusively breast
feeding of malnourished
mother.
• Prolonged breast feeding
with inadequate
supplementation with
other food.
• Kwashiokor
• Protein deficiency in
diet.
Causes:
• Poor protein intake after
weaning.
• Acute diarrhoea
• Any other chronic
infecton
21. Protein Energy MalnutritionProtein Energy Malnutrition
• Marasmus
Usually seen in infants.
Clinical features:
• Fatty liver not common
• Retarded growth
• Child is underweight.
• Diarrhoea and vomiting
• Skin is thin flaccid and
wrinkled.
• No oedema
•
• Kwashiokor
From one to five years
of age.
Clinical features:
• Fatty liver seen
• Apathy and anorexia
• Pathes of
hyperpigmentation,
exfoliation,
desquamation and
ulceration in skin.
• Pitting oedema.
22. Malnutrition
•Associated with reduction of intake
•Elderly people may not need as much
energy as they once did
•But do need the same amounts of vitamins,
minerals and trace elements
•Poor appetite
•Reduce food intake
•Flavour – reduce taste
23. Therapeutic diet for malnutrition
High energy and high protein
Energy and nutrient dense foods
Pick foods from the menu which can be fortified
Use of supplements
Examine what a resident like to eat and
encourage those types
of foods
24. ObesityObesity
Over nutrition is called as obesity.
•Obesity is the condition in which excess fat has been
accumulated in body.
•This is due to increased energy intake and decreased energy
expenditure.
Genetic causes
Physiological cause
Overeating
Pregnancy
Post menopausal
After intake of oral contraceptive pills
27. Conclusion
Therapeutic diets to be used when necessary
Ensure that residents with malnutrition are eating foods which taste
good and full of flavor
Menu design should aim for diet integration so that everyone eats the
same types of foods
Portion control is an essential tool in menu planning
Standard recipes help with the delivery of nutritional care
28. Reference
• Textbook of food and nutrition-LC
GUPTA
• Textbook of preventive and medicine
health science-k park
• Wikipedia
• Images-Google
