-The full liquid diet is a temporary diet that is used in

several different settings.

-The full liquid diet helps to keep you hydrated (body

fluids, salts and minerals) and helps to get the body
used to food after long periods of time without food.

-The full liquid diet is easy to digest and does not leave
much residue in the stomach and intestines.
How to choose the full liquid diet:

-Liquids that you can see through at

room temperature (about 78-72 degrees
Fahrenheit are considered clear liquids.
-This includes juices, broths, hard
candy, ices and gelatin.
 Do not eat these foods /
  Choose these foods / beverages
beverages
Fruit juices without pulp such as apple juice, Canned, fresh, or frozen fruits
Fruits/juices grape juice, cranberry juice, and nectars.
Broth, bouillon, fat free consommé, or strained Soups with vegetables,
Soups cream soups noodles, rice, meat or other
chunks of food in them
Coffee, tea (hot or cold), Kool-Aid, soda, water, All others
Beverages lactose free supplements if recommended by your
doctor
Fruit ices (without chunks of fruit), plain gelatin, All others
Sweets and Deserts hard candy, popsicle made from juices, custards,
ice cream, and pudding.
None All
Vegetables

Milk and Dairy Milk (whole, skim, 1% and 2%), cream Yogurt
Products
Bread, cereals and None All
grain products
Meat, Chicken, Fish, None All
and meat substitutes
(nuts, tofu, etc)
None All
 · PURPOSE: The full liquid diet is designed to provide
nourishment
in liquid form.
· USE: The diet is used as a transition between the clear
liquid
diet and solid foods.
· MODIFICATIONS: The diet consists of foods which are
liquid at body
Temperature and very soft desserts made from milk and
egg. Add ional modifications may be necessary.
Individuals with lactose intolerance need special
consideration since milk based foods provide a large
percentage of this diet.
 · ADEQUACY: The full liquid diet is generally
inadequate in several
nutrients needed to meet the 1989 Recommended
Dietary
Allowanced (see Appendix 5). The diet with milk (see
Table D-4 for sample menu) is inadequate in
kilocalories,
niacin, pantothenic acid, B6, folic acid, vitamin E.,
copper,
iron, selenium and zinc. The diet without milk (see Table
D-5 for sample menu) is inadequate in kilocalories,
complete protein, vitamin A, thiamin, riboflavin, B6,
calcium, phosphorus, B12, folic acid, pantothenic acid,
vitamin E, iron, copper, selenium, zinc, and magnesium.
Nutritional adequacy can be achieved through the use of
liquid nutritional supplements.
Regular Diet

•The regular diet, sometimes called the

"house diet" consists of normal foods similar
to home.
•Our "Regular" diet follows the Dietary
Guidelines for Americans and is moderate
in salt, sugar, and fat.
•A regular diet is a diet that includes a variety of foods.
•A healthy, regular diet includes fruits, vegetables, whole
grains and fat-free or low-fat dairy foods.
•It also includes lean meats, poultry, fish, beans, eggs
and nuts. A healthy regular diet is low in unhealthy fats,
salt and added sugar.
•You will need a regular diet if you do not have any
health problems that require a special diet.
•A healthy regular diet and healthy lifestyle may reduce
your risk of certain diseases. Some of these include
heart disease, stroke, osteoporosis (brittle bones), and
some types of cancer.
 Regular Diet.
•Regular diets are planned to meet the nutritional needs of
adolescents, adults, and geriatric phases of the life span.
•The regular diet includes the basic food groups and a variety of
foods. The basic food groups include meat, milk, vegetables,
fruits, bread and cereal, fats, and sweets.
•The standard menu mat, DA Form 2901-R (Regular Diet)
provides approximately 3375 calories. The selective menu is
developed by each individual hospital according to patient needs,
food availability, and cost. The regular diet is designed to provide
exceptionally generous amounts of all recognized nutrients and
meets or exceeds the RDA for all nutrients tabulated.
•The Food Guide Pyramid is an outline of what we should eat
each day (see figure 5-1).  Each of the food groups provides some
of the nutrients you need. Food from one group cannot replace
those of another group.
Normal Diet

This final phase introduces your lifelong way of

eating. Focus on protein first as you add
solid foods back into your diet. Add tougher foods
like fruits, vegetables and whole
grains more slowly. These foods, unless chewed
well, have a tendency to plug the
outlet from your stomach pouch. Introduce new
foods at separate times to see how
you tolerate them.
 SOFT DIET
· PURPOSE: The soft diet is designed for the patient who cannot
tolerate
a general diet.
· USE: The soft diet is part of the post-surgical progression diet
from clear liquid to full liquid, then advancing to soft solids
and finally regular foods.
· MODIFICATIONS: This diet incorporates foods that are
moderately low in
fiber, have a soft texture and are moderately seasons. The
diet is individualized to meet the needs of the patient and
varies from smooth, creamy foods to foods that are slightly
crispy. Fried foods and spicy foods may be intolerable for
the post surgical patient.
· ADEQUACY: When appropriate food choices are made, the diet
is adequate in all nutrients based on the 1989 Recommended
Dietary Allowances.
Soft Diet.
•The soft diet is prescribed for patients unable to tolerate
a regular diet. It is part of the progressive stages of diet
therapy after surgery or during recovery from an acute
illness.
•The diet consists of solid foods that are prepared
without added black pepper, chili powder, or chili
pepper. It does not contain whole grain cereals or salads
with raw, fresh fruits and vegetables. Serving sizes are
small to provide a gradual increase in the amount of
food from the liquid diet.
•The standard menu mat (DA Form 2902-4-R) provides
approximately 2236 calories. This diet does not meet the
RDA in iron for females or thiamine for males, nor niacin
for either males or females.