-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.

Choose these foods / beverages Fruits/juices Fruit juices without pulp such as apple juice, grape juice, cranberry juice, and nectars. Broth, bouillon, fat free consommé, or strained cream soups Coffee, tea (hot or cold), Kool-Aid, soda, water, lactose free supplements if recommended by your doctor Fruit ices (without chunks of fruit), plain gelatin, hard candy, popsicle made from juices, custards, ice cream, and pudding. None Milk (whole, skim, 1% and 2%), cream None None

Do not eat these foods / beverages Canned, fresh, or frozen fruits Soups with vegetables, noodles, rice, meat or other chunks of food in them All others



All others

Sweets and Deserts

Vegetables Milk and Dairy Products Bread, cereals and grain products Meat, Chicken, Fish, and meat substitutes (nuts, tofu, etc) Oils, butter, margarine

All Yogurt All All



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.

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