diet include well-cooked cereals, pastas, white breadand crackers, eggs, cottage cheese, tender meat, fish,poultry, and vegetables (including baked, mashed, andscalloped potatoes). Vegetables can be puréed andmeats ground for dental patients. Permitted dessertsare custards, gelatin puddings, soft fruits, and simplecakes and cookies. Foods prohibited in a soft dietinclude fried foods, raw vegetables, and nuts.LIQUID DIET.—A liquid diet consists of foodsthat are in a liquid state at body temperature. This typeof diet is indicated in some postoperative cases, inacute illnesses, and in inflammatory conditions of thegastrointestinal (GI) tract. It is important that feedingsconsisting of 6 to 8 ounces or more be given every 2 to3 hours while the patient is awake.Liquid diets are usually ordered as clear, full, ordental liquid. A clear liquid diet includes clear broth,black tea or coffee, plain gelatin, and clear fruit juices(apple, grape, and cranberry), popsicles, fruit drinks,and soft drinks. This diet is inadequate in all nutrients.A full liquid diet includes all the liquids served on aclear liquid diet, with the addition of strained creamsoups, milk and milk drinks, ice cream, puddings, andcustard. The full liquid diet is inadequate in iron,niacin, and possibly Vitamin A and thiamin. A dentalliquid diet includes regular foods blended and strainedin liquid form and all foods allowed on clear and fullliquid diets. Vitamin and mineral supplements may benecessary with the dental liquid diet if therecommended amounts of food are not tolerated.HIGH-CALORIE DIET.—The high-calorie dietis of a higher caloric value than the average patientnormally requires. A high-calorie diet is indicatedwhen an increase of total calories is required bymalnourished, underweight, postsurgical, orconvalescing patients, especially those recoveringfrom acute illnesses such as infections, burns, andfevers. The increase in calories is obtained bysupplementing or modifying the regular diet withhigh-calorie foods or commercial supplements, bygiving larger portions, or by adding snacks. It is givento meet a need for energy caused by the more rapidmetabolism that accompanies certain diseases(especially fever, hyperthyroidism, poliomyelitis, andtuberculosis). In the liquid or soft diet, adding fats andcarbohydrates increases the caloric value. Thehigh-calorie diet is often ordered along with highprotein. Proteins are added to prevent depletion ofproteins in the plasma (a condition known ashypoproteinemia). As the patient progresses, a moresolid diet is given.Good sources of high-calorie foods are wholemilk, cream, sweets, butter, margarine, fried foods,gravy, sauces, and ice cream. Between-meal feedingsconsisting of milk, milkshakes, cheese, cookies, orsandwiches are recommended, but these feedingsshould not interfere with the patient’s appetite atmealtime.HIGH-PROTEIN DIET.—As previously stated,protein is essential for tissue growth and regeneration.A high-protein diet is indicated in almost all illnesses(e.g., nephrosis, cirrhosis of the liver, infectioushepatitis, burns, radiation injury, fractures, some GIdisorders, conditions in which the protein blood levelis low, and in preoperative and postoperative cases).In some acute illnesses and disorders, such asinfectious hepatitis, GI disorders, and postoperativeconditions, patients may be unable to consume solidfoods or the daily requirement of protein and caloriesbecause of pain or nausea. In these cases, intravenousfluids with nutrient additives are required for thepatient to receive the required amount of protein.Protein-calorie deficiency is a definite factor inpostoperative wound disruption. This disruption canbest be prevented by preemptive nutritional measuresbefore surgery. Antibody production will be decreasedif the patient receives inadequate protein. Remember,the daily recommended intake of proteins for adults isat least 0.8 g/kg of body weight (approximately 56 g).A high-protein diet should provide a minimum of 1.5 gof protein per kg of body weight (approximately105 g). The seriously burned and radiation injurypatients should receive at least 3.0 g/kg daily.Supplement the regular diet with high-qualityprotein foods, such as meat, fish, cheese, milk, andeggs.LOW-CALORIE DIET.—The low-calorie dietis useful in the treatment of obesity, but it may also beused to control weight in medical conditions such asarthritis, hypertension, diabetes, cardiac disease, orhypothyroidism. A loss of 1 to 2 pounds per week is themedically acceptable limit for weight reduction. Alow-calorie diet consists of 1,000 to 1,800 calories perday. Calorie levels are determined by physicians anddietitians to help meet specific individual patientweight-loss goals. The daily intake of proteins shouldbe at least 0.8 g/kg of standard body weight.Supplemental vitamins may be ordered if theprescribed diet is less than 1,200 calories.Patients on low-calorie diets should be instructedby the dietitian (if available) or other medical9-8
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