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The dietitian has the primary responsibility for ensuring that the patient receives appropriate diet and optimal nutritional care, after assessing the nutritional status of the patients, analysing nutrient needs (nutritional requirements change in different illness/disease states) and U developing the nutrition care plan by administering suitable regimens n t to patients who are hospitalised or counseling those in the outpatient I department (OPD). - n N Both normal and therapeutic diets are planned to maintain or restore d u good nutrition in the individual. This is done by the medical nutrition T r c t therapist/dietitian taking into account the food pattern and frequency of h o intake of different types of food, diagnosis of disease and prescription given n n by the doctor, the health status and physical condition including ability l F o o to eat, chew, swallow, digest and absorb the food eaten, feeling of hunger, y d physical activity and life style, dietary and other supplements consumed, S cultural/ethnic practices and religious beliefs. c n Letusgetacquaintedwithsomebasictermsusedbyclinicalnutritionists c e and dietitians. Types of Diets : Any nutritional care plan involves providing for adequate intake of all nutrients vis-à-vis the requirements based on age, sex, physiological state, occupation and health status. zz A standard, normal or regular diet is one that includes all groups of foods and meets the needs of healthy individuals. However, in the hospitals a regular diet would be low in fried fatty foods, sweets, spices and condiments. zz Modified diets are those that are adjusted to meet the medical needs of a patient, which may involve one or more of the following: (1) change in consistency and/or texture (e.g., fluid and soft diets), (2) an increase or decrease in the energy intake, (3) include greater or lesser amounts of one or more nutrients e.g., increase in protein intake in case of surgery, lower protein intake in case of kidney failure, high or low in fibre, lower fat intake, restriction in sodium intake, restriction in fluid intake, restricted intake of certain foods as these may be rich in a non-nutritive dietary constituent e.g., spinach, because spinach is rich in oxalates, and (4) change in the number of meals, or modification in intervals of feeding or special plan for patients when route of feeding is altered. Changes in Consistency: Depending on the condition, patients may be advised liquid, soft or regular diet (i) Liquid diets are primarily fluid in consistency at room temperature. Also known as full fluid diets, these include foods which are free from fibre and are nutritionally adequate. The advantage is that the nutrients are easily absorbed if the gastrointestinal 37 tract is functioning normally. Such a diet is advised for persons who are Reprint 2026-27