Les’Nitz Nutrition & Diet Clinic

Hayes-Mortola St. Cagayan de Oro City

MEDICATL NUTRITION THERAPY

DIFFERENT HOSPITAL DIET
Medical Nutrition therapy is the provision of a person’s nutrient, dietary and nutrition
education need as based on a complete nutrition assessment.

Diet modification involves adjustment of the regular diet. It is much like tailoring a suit.
Modifying a regular diet may entail one or more of the following;
•Changes in food consistency
•Adjusting the amount of one or more nutrients or fluids
•Increasing, reducing or eliminating certain foods
•Altering the number of meals.
Purpose of Diet Modification:
•To maintain or restore good nutritional status;
•To correct nutritional deficiency that may have occurred;
•To afford rest to a particular part of the body that may have been affected by illness or
surgery
•To adjust the diet based on the digestive capability of the client;
•To adjust the diet based on the ability of the client to metabolized nutrients;
•To treat or prevent edema;
•To eliminate offending food substance.

•Diet prescription should be described in qualitative and quantitative terms that leave
no room for misinterpretation
Quantitatively- the diet may limit or increase various nutrients.
•High – the amount of a nutrient is increased above the normal diet by 50 -100 % (High
Calories, high protein for Malnutrition).
•Low – the provision of diet with 50 % less that those on the normal diet (low salt, low
fat HPN).
•Restricted- limiting the amount and/or type of nutrients to a specific level (purine
restricted diet for gout).
•Controlled –implies careful or adjustment of level of one or more nutrients from day to
day as needed according to current biochemical changes. (diabetic diet 1600 cal. 60%
CHO, 20% CHON, 20% fat)
STANDARD HOPSITAL DIET
•I. Regular Diet allows all types of foods which will promote health and lower the risk
of developing major, chronic or diet related diseases.
•The diet is a well-balanced diet created to provide 100 % of the recommended nutrient
intake;

•Another name: Normal diet. Standard diet, General hospital diet, Full diet or
House diet

•When is it used?
The diet is served when a person’s health and medical condition does not require
any food restriction.
Guidelines for Making Proper Food Choices

•choose a wide variety of food daily and follow the guidelines on recommended amount
for each food group.

•use the Food Guide Pyramid to help select and balance food choices. (six basic food
group)

•buy foods that are available, cheap and in season.

•include at least 2 serving of vegetables and 3 serving of fruits.

•choose lean meats, poultry (without skin), fish, seafood, and dried beans.
•include milk or milk products in the diet; otherwise, substitute other sources of calcium
like small fishes, soya beans and soy products.
•use herbs and spices, seasoning, sauces and flavoring in moderation
•Drink 8-10 glasses of fluids daily unless contraindicated.
Example of balance diet
•Breakfast: Lunch/Dinner
Fruit/juice Vegetables
Cereal/bread Rice/ Substitute.
Protein/ or substitute Meat / Substitute
Beverage (Milk) Fruit
II. SOFT DIET:
1. Is a modification of the regular diet to provide a selection of foods that are soft in
texture and consistency, easily digested, and simply prepared
2. It limits food items that are hard to chew and shallow; it is moderately low in
indigestible carbohydrate (cellulose) and connective tissues.

3. Strongly flavored vegetables and fried foods are also restricted. These make the diet
bland and lower in fat content.

4. Foods to include will greatly depend upon the client’s acceptance.

5. Diet can be nutritionally complete in essential nutrients if foods are selected from a
variety of sources.
Guidelines for Making Proper Food Choices
•In general, fried foods, most raw fruits and vegetables, chewy and very coarse breads
and cereals and highly seasoned foods are prohibited;

•choose moist and tender meats, fish, chicken, and organ meats. Salted or smoked
meats, cold cuts, raw or fried eggs, shellfish, dried beans and nuts are not allowed.

•select soft and cooked vegetables; avoid strongly flavored and gas-forming vegetables
like broccoli, cabbage, cauliflower, garlic, onion, turnips, cucumber, peppers, dried beans,
dried peas and whole corn kernel.

•only those fruits that are soft, canned, or cooked maybe used; avoid fruit berries and
those with seeds.

•all types of milk and milk drinks preferably low fat types are allowed. Avoid yogurt
with nuts or seeds, sharp or strong cheeses.

•Fats and oil can be incorporated in the diet as tolerated, but not to be used for frying; no
use of coconut in cooking.

•most types of desserts are allowed except for rich and spicy, those containing dried
fruits, peanut brittle, seeds, nuts and coconut

•foods maybe softened by cooking or mashing.

•alcoholic beverages are prohibited.
•consume meals five to six times a day, especially when there is distention, gas, or poor
appetite.

Ways of cooking: boiling, broiling, steaming, baking, roasting.

Suggested Meal Plan:

•A.M. Snack:
•Sandwich
•Fruit shake
•P.M. Snack:
•Pasta or Porridge
•Fruit Juice