diet during illness- home science
TRANSCRIPT
DIET DURING ILLNESS
WHY DO PATIENTS REQUIRE A SPECIAL DIET?
The activity level of various organs gets changed during illness & nutritional
requirement of the body also gets changed accordingly.
Thus the diet should be patient friendly-light on the digestive system & provide
psychological satisfaction & satiety value.
OBJECTIVES OF MODIFICATION OF
DIET DURING ILLNESS
-- To provide nutrients to the patient according to his physical requirements--enhance the immunity--rest to the body--increase or decrease body weight--to change the liquidity--remove the deficiency occurred--change the diet according to his capacity of digestion, absorption &metabolism
PRINCIPLES OF DIET
THERAPY
TYPE OF DISEASEThe diet should be in accordance with the disease otherwise it will
have adverse effects.
DURATION OF DISEASEDiet should be planned after
determining whether the disease is of long or short duration.
In long duration diseases making changes in food from time to
time is very important.
SELECTION OF FOOD PRODUCTS
ACCORDING TO THE DISEASE
The amount & type of food should be changed after
analyzing the modification required.
CASE HISTORY OF FOOD OF THE PATIENT
Diet should be planned according to the food habits, likings, meal timings, economic conditions,
availability, allergic foods, knowledge of cooking
methods.
PSYCHOLOGY OF THE PATIENT
Patient’s emotional, economic &social status should be
considered while planning their meal he should also not feel
different from the others.
VARIETY & ATTRACTION IN MEALS
He will lose interest in food if the same food is given every
day. Therefore food should be attractive, properly cooked,
tasty & served in a congenial environment.
POINTS TO BE CONSIDERED
WHILE PLANNING THERAPEUTIC DIETS
CONSISTENCY OF FOOD
On the basis of liquidity, diet can be divided into1)Liquid Diet2)Soft Diet3)Normal Diet
LIQUID DIET--Food taken in drinking form--Given when the patient is incapable of eating & digesting solid foods--Spices & fibers are negligible--Highly flavoured are foods are not included--Also given when there is loss of appetite & is seriously ill
Liquid diet is of two typesa)Full Liquid diet
b)Semi- Liquid diet
FULL LIQUID DIET--Consists of foods at room temperature & raw and cooked foods which can be changed into liquid form--thin & strained--does not provide complete nutrition--It is given in case of high fever, surgery, acute heart problem, gastritis--Tube feeding is done when the patient is unconscious, blockage in throat or food pipe, burns in mouth, swelling of tongue, caner of mouth or throat --It is given every 2-3 hours
Skimmed milk Lassi
Whey water Bone soup
Lemon water Fruit juices
Glucose water Strained meat
SEMI LIQUID DIET--can be given to the patient for a number of days--can be made nutritionally sufficient--given till the patient is capable of chewing & swallowing solid food--given in case of diarrhoea, vomiting, etc
Mashed thin dal Kheer
Porridge Mashed Khichdi
SOFT DIET--Consistency is between normal to liquid diet--Foods are soft, easily chewable, digestible & simple without any spices, fibres & flavours--Should be nutritionally balanced & satiate--Can be given to people without teeth, having a weak digestive system& are in pre or post operative stages
Bread Curd
Raita Rice
Porridge Kichadi
NORMAL DIET--Diet given to a patient when he is
capable of digesting all types of food --To fulfill the nutritional requirements
some nutrients are increased or decreased & sometimes certain food
stuffs are excluded like
More protein in case of injuries, bone fractures or burns
Less carbohydrates in diabetic cases
Less sodium in case of kidney disorders
METHOD OF COOKING
Foods should fulfill the nutritional requirement of the patient & should be to his
likings
Patients should be served freshly cooked foods preferably steamed, boiled or stewed
Fried, spicy, canned & preserved foods are harmful for the patient
Food should be served in interesting ways.
NUTRITION
--Nutritional food is equally important for a sick & healthy person.--Lack of nutrition causes malnutrition--Diet should be modified according to the nature of illness, for example
Salt & saturated fats should be avoided in hypertension
Avoid carbohydrates specially sugar in case of diabetics
Use more fibres in constipation & Less fibre in diarrhoea
More protein, vitamin & minerals in case of burns
More iron in anaemia, Vitamin-B in beri- beri & protein in kwashiorkor
FOODPRODUCTS
Likes & dislikes of the patient along with his culture should be considered while planning meals.
Simple changes in the diet can make it suitable for a patient like :-
Use skimmed milk rather than whole milk
Use more of fruits & vegetables
Use less quantity of cereals & pulses
Use less quantity of ghee & oil
FREQUENCY OF MEALS
Interval between the meals should be according to the condition of the
patient.If a patient cannot eat sufficient
amount of food at one time he should be given food 6-8 times a day at an
interval of one and a half to two hours.
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