Principles of dietetic management

Normal and Therapeutic Nutrition 3(2+1)
Lesson 31:Over weight and Obesitycauses, symptoms and dietary management

Principles of dietetic management

Low calorie, normal protein, vitamin and mineral (except sodium), restricted carbohydrate, fat liberal fluid, and high fibre

  • Energy: 29k cal/kg ideal body weight for moderate worker
    25 k cal/kg ideal body weight for moderate worker
    • Consumption of low Glycemic index foods
      1. By promoting satiety
      2. By promoting fat oxidation at the expense of carbohydrate oxidation
  • Protein: 0.8-1 g/kg body weight
  • Carbohydrate: rich foods like potatoes, rice, sugar and fruits like banana should be avoided.
  • Fat: Low or no fat.
  • Vitamins: as fat is restricted, fat soluble vitamins also become restricted and so they should be supplemented orally
  • Minerals: restricted sodium level and more calcium to maintain normal weight. Depressing certain hormones are also helpful in destruction of fat cells
  • Fluids: liberal amount of water

High fibre diets

  • Low in calorie density
  • Green leafy vegetables provide vitamins and minerals
  • Satiety
  • Regulate bowel movements
  • Reduce blood cholesterol
  • Promote chewing and decreases rate of digestion
Last modified: Tuesday, 25 October 2011, 6:42 AM