diet include well-cooked cereals, pastas, white bread and crackers, eggs, cottage cheese, tender meat, fish, poultry, and vegetables (including baked, mashed, and scalloped potatoes). Vegetables can be puréed and meats ground for dental patients. Permitted desserts are custards, gelatin puddings, soft fruits, and simple cakes and cookies. Foods prohibited in a soft diet include fried foods, raw vegetables, and nuts. LIQUID DIET.—A liquid diet consists of foods that are in a liquid state at body temperature. This type of diet is indicated in some postoperative cases, in acute illnesses, and in inflammatory conditions of the gastrointestinal (GI) tract. It is important that feedings consisting of 6 to 8 ounces or more be given every 2 to 3 hours while the patient is awake. Liquid diets are usually ordered as clear, full, or dental 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 a clear liquid diet, with the addition of strained cream soups, milk and milk drinks, ice cream, puddings, and custard. The full liquid diet is inadequate in iron, niacin, and possibly Vitamin A and thiamin. A dental liquid diet includes regular foods blended 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 DIET.—The high-calorie diet is of a higher caloric value than the average patient normally requires. A high-calorie diet is indicated when an increase of total calories is required by malnourished, underweight, postsurgical, or convalescing patients, especially those recovering 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 commercial supplements, by giving larger portions, or by 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, adding fats and carbohydrates increases the caloric value. The high-calorie diet is often ordered along with high protein. Proteins are added to prevent depletion of proteins in the plasma (a condition known as 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, gravy, sauces, and ice cream. Between-meal feedings consisting of milk, milkshakes, cheese, cookies, or sandwiches are recommended, but these feedings should not interfere with the patient’s appetite at mealtime. 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, infectious hepatitis, burns, radiation injury, fractures, some GI disorders, 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 postoperative conditions, patients may be unable to consume solid foods or the daily requirement of protein and calories because of pain or nausea. In these cases, intravenous fluids with nutrient additives are required for the patient to receive the required amount of protein. Protein-calorie deficiency is a definite factor in postoperative wound disruption. This disruption can best be prevented by preemptive nutritional measures before surgery. Antibody production will be decreased if the patient receives inadequate protein. Remember, the daily recommended intake of proteins for adults is at least 0.8 g/kg of body weight (approximately 56 g). A high-protein diet should provide a minimum of 1.5 g of protein per kg of body weight (approximately 105 g). The seriously burned and radiation injury patients should receive at least 3.0 g/kg daily. Supplement the regular diet with high-quality protein foods, such as meat, fish, cheese, milk, and eggs. LOW-CALORIE DIET.—The low-calorie diet is useful in the treatment of obesity, but it may also be used to control weight in medical conditions such as arthritis, hypertension, diabetes, cardiac disease, or hypothyroidism. A loss of 1 to 2 pounds per week is the medically acceptable limit for weight reduction. A low-calorie diet consists of 1,000 to 1,800 calories per day. Calorie levels are determined by physicians and dietitians to help meet specific individual patient weight-loss goals. The daily intake of proteins should be at least 0.8 g/kg of standard body weight. Supplemental vitamins may be ordered if the prescribed diet is less than 1,200 calories. Patients on low-calorie diets should be instructed by the dietitian (if available) or other medical 9-8