Generally accepted guidelines suggest that you eat a diet that is high in complex carbohydrates and low in protein and fat. Your diet should consist of at least five combined servings of fruits and vegetables each day. Avoid fat when possible. Eat at regular intervals when possible, and avoid snacking late at night. For detailed information on nutrition, consult Navy Nutrition and Weight Control Guide, NAVPERS 15602; and the Fat, Cholesterol and Calorie List for General Messes, NAVSUP 580. DIET THERAPY LEARNING OBJECTIVE: Select the appropriate diet for various medical conditions. It is often necessary to cater to a patient’s appetite, since many individuals become especially hard to please when sick. In some disease states, such as cancer, patients experience marked taste changes. Because of the importance of the nutritional elements in feeding the sick, try to carry out the patient’s wishes whenever possible. A tactful and observant Hospital Corpsman can be of great benefit to the physician and dietitian in carrying out the dietary regimen. You must be aware of what comprises a well-balanced diet and should be able to recognize when dietary adjustments need to be made in special situations. This is important to meet the changing needs of the diseased body’s ability to make use of foods. The patient should be made to feel that the utmost cleanliness and care have been observed in the preparation and service of their food. The patient’s face 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, check the contents of the tray with the written orders. An error in serving a special diet may cause discomfort, serious illness, or even death. OBJECTIVES OF DIET THERAPY The objectives of diet therapy are as follows:  To increase or decrease body weight  To rest a particular organ  To adjust the diet to the body’s ability to use certain foods  To produce a specific effect as a remedy (e.g., regulation of blood sugar in diabetes)  To overcome deficiencies by the addition of food rich in some necessary element (e.g., supplementing the diet with iron in treating macrocytic anemia)  To provide ease of digestion by omitting irritating substances, such as fiber, spices, or high-fat foods TYPES OF DIETS Diets used in the treatment of disease are often spoken of by specific names that show a special composition and often indicate the purpose for which the diet is intended. Regular Diet The regular diet is composed of all types of foods and is well balanced and capable of maintaining a state of good nutrition. It is intended for convalescing patients who do not require a therapeutic diet. Modified or Therapeutic Diets Modified or therapeutic diets are modifications of the regular diet and are designed to meet specific patient needs. These include  method of preparation (e.g., baking, boiling, or broiling),  consistency (e.g., ground or chopped),  total calories (e.g., high or low calorie),  nutrients (e.g., altering carbohydrate, protein, fat, vitamins, and minerals), and  allowing only specific foods (e.g., diabetic diet). SOFT DIET.—The soft diet is soft in texture and consists of liquids and semi-solid foods. It is indicated in certain postoperative cases, for convalescents who cannot tolerate a regular diet, in acute illnesses, and in some gastrointestinal disorders. A soft diet is an intermediate step between a liquid and regular diet and is low in connective tissue and indigestible dietary fiber. Little or no spices are used in its preparation. The soft diet includes all liquids other than alcohol, and foods that may be incorporated into a soft 9-7