Generally accepted guidelines suggest that you eat a diet that is high in complex carbohydrates and low in protein and fat.  Your diet should consist of at least five combined servings of fruits and vegetables each day. Avoid fat when possible.  Eat at regular intervals when possible, and avoid snacking late at night.  For detailed information on nutrition, consult  Navy Nutrition and Weight Control Guide,  NAVPERS 15602; and the  Fat, Cholesterol   and   Calorie   List   for   General   Messes, NAVSUP 580. DIET THERAPY LEARNING  OBJECTIVE: Select   the appropriate   diet   for   various   medical conditions. It is often necessary to cater to a patient’s appetite, since  many  individuals  become  especially  hard  to please  when  sick.    In  some  disease  states,  such  as cancer,  patients  experience  marked  taste  changes. Because of the importance of the nutritional elements in feeding the sick, try to carry out the patient’s wishes whenever possible.   A tactful and observant Hospital Corpsman can be of great benefit to the physician and dietitian in carrying out the dietary regimen.  You must be aware of what comprises a well-balanced diet and should be able to recognize when dietary adjustments need to be made in special situations. This is important to  meet  the  changing  needs  of  the  diseased  body’s ability to make use of foods. The patient should be made to feel that the utmost cleanliness  and  care  have  been  observed  in  the preparation  and  service  of  their  food.    The  patient’s face and hands should be cleaned before food is served, and the lips and teeth cleaned before and after the meal. If the mouth is dry, it should be moistened periodically. When special or modified diets are ordered, check the  contents  of  the  tray  with  the  written  orders.   An error in serving a special diet may cause discomfort, serious illness, or even death. OBJECTIVES OF DIET THERAPY The objectives of diet therapy are as follows: ·   To increase or decrease body weight ·   To rest a particular organ ·   To  adjust  the  diet  to  the  body’s  ability  to  use certain foods ·   To produce a specific effect as a remedy (e.g., regulation of blood sugar in diabetes) ·   To overcome deficiencies by the addition of food rich   in   some   necessary   element   (e.g., supplementing  the  diet  with  iron  in  treating macrocytic anemia) ·   To  provide  ease  of  digestion  by  omitting irritating  substances,  such  as  fiber,  spices,  or high-fat foods TYPES OF DIETS Diets  used  in  the  treatment  of  disease  are  often spoken  of  by  specific  names  that  show  a  special composition and often indicate the purpose for which the diet is intended. Regular Diet The regular diet is composed of all types of foods and is well balanced and capable of maintaining a state of  good  nutrition.     It  is  intended  for  convalescing patients who do not require a therapeutic diet. Modified or Therapeutic Diets Modified or therapeutic diets are modifications of the  regular  diet  and  are  designed  to  meet  specific patient needs. These include ·   method of preparation (e.g., baking, boiling, or broiling), ·   consistency (e.g., ground or chopped), ·   total calories (e.g., high or low calorie), ·   nutrients  (e.g.,  altering  carbohydrate,  protein, fat, vitamins, and minerals), and ·   allowing only specific foods (e.g., diabetic diet). SOFT DIET.—The soft diet is soft in texture and consists of liquids and semi-solid foods.  It is indicated in certain postoperative cases, for convalescents who cannot tolerate a regular diet, in acute illnesses, and in some  gastrointestinal  disorders. A  soft  diet  is  an intermediate step between a liquid and regular diet and is  low  in  connective  tissue  and  indigestible  dietary fiber.  Little or no spices are used in its preparation. The   soft   diet   includes   all   liquids   other   than alcohol, and foods that may be incorporated into a soft 9-7