Diet Modification and Nutrition

Study Notes

Weight management: adjusting caloric intake to lose, gain, or maintain weight
Managing diseases such as diabetes, hypertension, heart disease, or gastrointestinal disorders
Ensuring adequate intake of essential nutrients like vitamins, minerals, and proteins
Supporting athletic performance, enhancing mental clarity, or improving energy levels

Regular/Standard diet: intended for hospitalized clients who do not have special dietary needs, supplies approximately 2,000 Kcal
Vegetarian diet: excludes meat but includes plant-based foods and may include dairy and eggs
- Lacto-Ovo Vegetarian: includes dairy and eggs
- Lacto Vegetarian: includes dairy but excludes eggs
- Ovo Vegetarian: includes eggs but excludes dairy
Vegan diet: a plant-based dietary regimen that excludes all animal products, focusing on fruits, vegetables, grains, nuts, seeds, and legumes
Flexitarian diet: mostly plant-based but allows for occasional consumption of meat and animal products

Regular/Standard diet with adjustments to texture and form to accommodate individuals with difficulties in chewing or swallowing (dysphagia)
Low Sodium Diet: recommended sodium intake of less than 2,300 mg or about 1 teaspoon of table salt per day
- Mild sodium restriction: no-added-salt diet, recommended if adults take more than 2,500 mg/day
- Moderate sodium restriction: 1,000 to 2,000 mg/day, used in cases of severe edema, hypertension, and heart disease
- Strict and severe sodium restrictions: 500 and 250 mg/day, respectively, used only in severe conditions and for short periods

Fresh fruits and vegetables, whole grains, plant-based proteins, and occasional meat and animal products are allowed in a flexitarian diet
Fresh fruits and vegetables, fresh meat, poultry, and fish, whole grains, and starches are allowed in a low sodium diet
Processed and packaged foods, canned vegetables and legumes, salted nuts and seeds, pickled foods and condiments, and high-sodium cheese are to be limited or avoided in a low sodium diet

Diet prepared and served under strict sanitary conditions to minimize microbial count, especially pathogens
Indication for use: before and after organ transplantation, chemotherapy, and other treatments to reduce the risk of food-borne infection

Diet consists of little fat, especially saturated fat and cholesterol, which lead to increased blood cholesterol levels and heart attack
Indications for use: gall bladder diseases, celiac disease, cystic fibrosis, atherosclerosis, myocardial infarction, hyperlipidemia, obesity/overweight, etc.

Purpose: for muscle building, weight loss, or managing specific health conditions like malnutrition or sarcopenia
Modifications: increases protein intake to more than the typical 10-35% of daily calories
Indications for use: burns, post-surgery, malabsorption syndromes, diseases of the GIT, acute phases of inflammatory bowel disease, and celiac disease

Diet in which people are required to reduce their intake of protein
Indications for use: persons with abnormal kidney or liver function to prevent worsening of their disease, such as hepatic encephalopathy, acute and chronic renal failure, and acute and chronic glomerulonephritis

Purpose: to prevent and control hypertension and promote overall heart health
Examples: fruits, vegetables, whole grains, low-fat dairy, and lean protein sources like poultry and fish

Purpose: to promote heart health and longevity
Examples: olive oil, nuts, fruits, vegetables, whole grains, and moderate amounts of red wine

Sometimes people have an allergic reaction to certain food substances due to an autoimmune response to specific proteins called allergens in these foods
Indications for use: allergies to chicken, seafood, eggs, and other common allergens require elimination of these foods from the diet