Generally accepted guidelines suggest that you eata diet that is high in complex carbohydrates and low inprotein and fat. Your diet should consist of at least fivecombined servings of fruits and vegetables each day.Avoid fat when possible. Eat at regular intervals whenpossible, and avoid snacking late at night. For detailedinformation on nutrition, consult Navy Nutrition andWeight Control Guide, NAVPERS 15602; and the Fat,Cholesterol and Calorie List for General Messes,NAVSUP 580.DIET THERAPYLEARNING OBJECTIVE:Select theappropriate diet for various medicalconditions.It is often necessary to cater to a patient’s appetite,since many individuals become especially hard toplease when sick. In some disease states, such ascancer, patients experience marked taste changes.Because of the importance of the nutritional elementsin feeding the sick, try to carry out the patient’s wisheswhenever possible. A tactful and observant HospitalCorpsman can be of great benefit to the physician anddietitian in carrying out the dietary regimen. You mustbe aware of what comprises a well-balanced diet andshould be able to recognize when dietary adjustmentsneed to be made in special situations. This is importantto meet the changing needs of the diseased body’sability to make use of foods.The patient should be made to feel that the utmostcleanliness and care have been observed in thepreparation and service of their food. The patient’sface and hands should be cleaned before food is served,and the lips and teeth cleaned before and after the meal.If the mouth is dry, it should be moistened periodically.When special or modified diets are ordered, checkthe contents of the tray with the written orders. Anerror in serving a special diet may cause discomfort,serious illness, or even death.OBJECTIVES OF DIET THERAPYThe objectives of diet therapy are as follows:To increase or decrease body weightTo rest a particular organTo adjust the diet to the body’s ability to usecertain foodsTo produce a specific effect as a remedy (e.g.,regulation of blood sugar in diabetes)To overcome deficiencies by the addition of foodrich in some necessary element (e.g.,supplementing the diet with iron in treatingmacrocytic anemia)To provide ease of digestion by omittingirritating substances, such as fiber, spices, orhigh-fat foodsTYPES OF DIETSDiets used in the treatment of disease are oftenspoken of by specific names that show a specialcomposition and often indicate the purpose for whichthe diet is intended.Regular DietThe regular diet is composed of all types of foodsand is well balanced and capable of maintaining a stateof good nutrition. It is intended for convalescingpatients who do not require a therapeutic diet.Modified or Therapeutic DietsModified or therapeutic diets are modifications ofthe regular diet and are designed to meet specificpatient needs. These includemethod of preparation (e.g., baking, boiling, orbroiling),consistency (e.g., ground or chopped),total calories (e.g., high or low calorie),nutrients (e.g., altering carbohydrate, protein,fat, vitamins, and minerals), andallowing only specific foods (e.g., diabetic diet).SOFT DIET.—The soft diet is soft in texture andconsists of liquids and semi-solid foods. It is indicatedin certain postoperative cases, for convalescents whocannot tolerate a regular diet, in acute illnesses, and insome gastrointestinal disorders. A soft diet is anintermediate step between a liquid and regular diet andis low in connective tissue and indigestible dietaryfiber. Little or no spices are used in its preparation.The soft diet includes all liquids other thanalcohol, and foods that may be incorporated into a soft9-7
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