REGULAR  DIET The  regular  diet  composed  of  all  types  of foods,  is  well  balanced  and  capable  of  main- taining  a  state  of  good  nutrition.  It  is  intended for  convalescing  patients  who  do  not  require  a therapeutic diet. MODIFIED  OR  THERAPEUTIC  DIETS These  diets  are  modifications  of  the  regular diet  designed  to  meet  specific  patient  needs.  These include: Soft Method of preparation (boiling or broiling) Consistency  (ground  or  chopped) Total  calories  (high  or  low  calorie  diets) Nutrients (altering carbohydrate, protein, fat,  vitamins,  minerals) Allowing only specific foods (diabetic diet) This  diet  is  soft  in  texture  and  consists  of liquids  and  semisolid  foods.  It  is  indicated  in certain   postoperative   cases,   for   convalescents who   cannot   tolerate   a   regular   diet,   in   acute illnesses, and in some gastrointestinal disorders. It is an intermediate step between the liquid and regular  diets.  It  is  low  in  connective  tissue  and indigestible dietary fiber. Little or no condiments are used in its preparation. Soft diets include all liquids in addition to well- cooked cereals, pastas, white bread and crackers, eggs,  cottage  cheese,  tender  meat,  fish,  poultry, and  vegetables,  including  baked,  mashed,  or scalloped  potatoes.  Foods  not  allowed  include fried  foods,  raw  vegetables,  and  nuts.  Desserts permitted  are  custards,  gelatin  puddings,  soft fruits, and simple cakes and cookies. Vegetables can  be  pureed  and  meats  ground  for  dental patients. Liquid This diet consists of foods that are in a liquid state at body temperature. It is indicated in some postoperative  cases,  in  acute  illnesses,  and  in inflammatory  conditions  of  the  gastrointestinal (GI)  tract.  It  is  important  that  feedings  con- sisting  of  6  to  8  ounces  or  more  be  given  every 2  to  3  hours  while  the  patient  is  awake.  These diets are usually ordered as clear, full, or dental liquid.  A  clear  liquid  diet  includes  clear  broths, black tea or coffee, plain gelatin, and clear fruit juices  (apple,  grape,  and  cranberry),  popsicles, fruit  drinks,  and  soft  drinks.  This  diet  is  in- adequate in all nutrients. A full liquid diet includes all the liquids served in a clear liquid diet, with the  addition  of  strained  soups  and  broths,  milk and  milk  drinks,  ice  cream,  sherbet,  puddings, and custard. The all liquid diet is inadequate in iron, niacin, and possibly Vitamin A and thiamin. A  dental  liquid  diet  includes  foods  slenderized  and strained in liquid form and all foods allowed on clear  and  full  liquid  diets.  Vitamin  and  mineral supplements  may  be  necessary  with  the  dental liquid  diet  if  the  recommended  amounts  of  food are  not  tolerated. High Calorie This diet is of a higher caloric value than the average  patient  normally  requires.  An  increase  in total   calories   is   needed   by   patients   who   are malnourished, underweight, postsurgical, or con- valescing from acute illnesses such as infections, burns,  and  fevers.  The  increase  in  calories  is obtained  by  supplementing  or  modifying  the regular   diet   with   high   calorie   foods   or   com- mercial  supplements,  giving  larger  portions,  or adding  snacks.  It  is  given  to  meet  a  need  for energy  caused  by  the  more  rapid  metabolism  that accompanies  certain  diseases,  especially  fever, hyperthyroidism, poliomyelitis, and tuberculosis. In  the  liquid  or  soft  diet,  the  caloric  value  is increased   by   adding   fats   and   carbohydrates. Proteins   are   added   to   prevent   depletion   of proteins in the plasma (hypoproteinemia). As the patient  progresses,  a  more  solid  diet  is  given. Good sources of high calorie foods are whole milk,   cream,   sweets,   butter,   margarine,   fried foods,  gravies,  sauces,  and  ice  cream.  Between- meal  feedings  consisting  of  milk,  milkshakes, cheese, cookies, or sandwiches are recommended, but  they  should  not  interfere  with  the  patient’s appetite at mealtime. High Protein As previously stated, protein is essential for tissue growth and regeneration. The high protein diet  is  indicated  in  almost  all  illnesses;  for example,   nephrosis,   cirrhosis   of   the   liver,   in- fectious  hepatitis,  burns,  radiation  injury, fractures,  some  GI  disorders,  other  conditions in  which  the  protein  blood  level  is  low,  and  in preoperative  and  postoperative  cases. In  some  acute  illnesses  and  disorders,  such as  infectious  hepatitis,  GI  disorders,  and  post- operative   conditions,   patients   may   be   unable 3-6