Appendix #27

Special Diets


Type of Diet Description Common Purpose


Normal/ Provides all essentials of For patients who do not need
Regular good nourishment. special diets.


Soft Same foods as normal, but For patients who have difficulty
 chopped or strained, chewing or swallowing.


Light or Foods that are soft in con- Final stage for postoperative
Soft sistency: no rich or strongly patient before resuming regular
 flavored foods that could cause diet.
 distress.


Bland Series of diets that are mild Avoids irritation of the digestive
 in flavor and easy to digest: tract, as with ulcer and colitis
 omits spicy foods, patients.


Low Food low in bulk: omits foods Spares the lower digestive tract
Residue that are difficult to digest. as with patients with rectal
 diseases.


Fluid Clear: broth, tea, ginger ale Progressive stages in the post-
 Full: liquids, custard, junket operative diet.
 ice cream, sherbet, soft-
 cooked eggs.


High Foods high in protein, minerals For patients who are underweight
Calorie and vitamins, or malnourished.


Low Low in cream, butter, cereals, Nutritious meals for patients who
Calorie desserts and fats. need to lose weight.


Diabetic Precise balance of carbohy- Matches food intake with insulin
 drates, protein, and fates de- and the nutritional requirements
 vised according to needs of of diabetic patient.
 individual patient.


High Protein Meals supplemented with high Helps the growth and repair of
 protein foods, such as meat, tissues wasted by disease.
 fish, cheese, milk and eggs.