Normal and Therapeutic Nutrition

Normal and Therapeutic Nutrition 3(2+1)

Lesson 18:Importance and modification of normal diet to therapeutic diets

Soft diet

• This is one of the most frequently used routine diets; many hospital patients are placed on this until a diagnosis is made.
• It bridges the gap between acute illness and convalescence. It may be used in acute infections, following surgery, and for patients who are unable to chew.
• The soft diet is made up of simple, easily digested food and contains no harsh fibre, low in fat and with mild or no seasoning.
• It is nutritionally adequate when planned on the basis of a normal diet. Patients with dental problems are given mechanically soft diet.
• It is often modified further for certain pathologic conditions as bland and low residue diets. In this diet, three meals with intermediate feedings should be given.
• This diet should provide 1500 kcal and 35-40 g of protein. Light diet should be given before regular diet.