Principles of dietetic management
Normal and Therapeutic Nutrition 3(2+1)
Principles of dietetic management
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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
- By promoting satiety
- 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
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Last modified: Tuesday, 25 October 2011, 6:42 AM