Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Types of Diet
1. Routine Hospital Diets
Liquid Diets 3. Modifications in Flavor
Clear Liquid Diet Bland Diet, Liberalized
Full Liquid Diet Salt-Free/No salt Added
High Calorie, High Diet
Protein Full Liquid Spice-free Diet
Diet No sugars and
Cold Liquid Diet Concenrated Sweets Diet
Soft Diet
1. Liquid Diets
Clear Liquid Diet
Also called non residue diet.
This diet is made up of clear liquid foods which leave no residue in the gastro-
intestinal tract.
It is non-distending, non irritating and non stimulating to peristalsic action.
It is intended to supply fluid and energy food in form that requires minimal
digestion.
It is used to relieve thirst, to provide fluid for prevention of dehydration.
Serves as the initial feeding after surgery or intravenous feeding.
The following food provides an additional 480 lcal and 24 grams of protein
Modification of Full Liquid Diet
B. Cold Liquid Diet
this diet is used after tonsilectomy, dental extraction, or other minor
operations on the mouth and throat.
All liquids are served cold or iced.
Shar or sour fruit juices and hot soups are not given as they may cause pain
and bleeding of the operated area.
2. Soft Diet
the soft diet follows the regular diet pattern but is modified in consistency. It
is designated for patients who are physically or phychologically unable to
tolerate the regular diet.
Foods allowed are those which are easy to digest, such as fruits and
vegetables with low cellulose content, and meats with little or not tough
connective tissues like elastin.
Indications for Use:
post operative cases when patient can tolerate solid food but not a full diet
Fevers and mild infections
Gastro-intestinal disturbances
Convalescene
Transition from fluid to regular diet
Dessert Plain cakes, cookies, puddings, custards,Those made with foods not
gelatin, ice cream, sherbet, ices, sweetallowed as malagkit, fibrous
kaong, nata, sago, others made withand seeded fruits and nuts,
allowed foods rich pastries and desserts
Rice or Soft cooked rice or lugao, well cookedWhole grain cereals and
Substitute refined cereals; white bread such as creamproducts like brown bread,
bread, and pandesal toast, soda crackers,graham crackers; malagkit,
plain cookies, noodles, vermicelli, potatoeswhole kernel corn, corn meal
and tubers without skin or grits
Meat, fish BOILED, BAKED OR BROILED: Meats with excessive fat and
or Fish, tender, ground or minced beef, liver,connective tissues; deep fried
Substitute tongue, lean pork, brain, chicken and highly spiced canned or
CANNED: corned beef, vienna sausage,cured meats, fish poultry;
meat loaf, eggs (cooked anyway exceptsharp or spicy cheese and
fried) cheese spread.
Baked or boiled vegemeat, tokwa, tofu,
legumes without skin, mild processed
cream and cottage cheese
Oral lesions
Elderly and acutely ill patients who have difficulty in chewing
B. Soft Bland Diet
Also called Bland IV
This diet is ismilar to the soft diet but with additional restrictions on: hot
spices like bell pepper, chillis and mustard; caffeine containing beverages like
coffee, tea cola drinks and alcohol
Food is given in small frequent feedings.
Used for patients with hyperacidity and peptic ulcer when a fulld bland diet
cannot be tolerated