diet include well-cooked cereals, pastas, white bread and crackers, eggs, cottage cheese, tender meat, fish, poultry, and vegetables (including baked, mashed, and scalloped  potatoes).    Vegetables  can  be  puréed  and meats ground for dental patients.   Permitted desserts are custards, gelatin puddings, soft fruits, and simple cakes  and  cookies.    Foods  prohibited  in  a  soft  diet include fried foods, raw vegetables, and nuts. LIQUID DIET.—A liquid diet consists of foods that are in a liquid state at body temperature.  This type of  diet  is  indicated  in  some  postoperative  cases,  in acute illnesses, and in inflammatory conditions of the gastrointestinal (GI) tract.  It is important that feedings consisting of 6 to 8 ounces or more be given every 2 to 3 hours while the patient is awake. Liquid diets are usually ordered as clear, full, or dental liquid.  A clear liquid diet includes clear broth, black tea or coffee, plain gelatin, and clear fruit juices (apple, grape, and cranberry), popsicles, fruit drinks, and soft drinks. This diet is inadequate in all nutrients. A full liquid diet  includes all the liquids served on a clear liquid diet, with the addition of strained cream soups, milk and milk drinks, ice cream, puddings, and custard.    The  full  liquid  diet  is  inadequate  in  iron, niacin, and possibly Vitamin A and thiamin.  A dental liquid diet includes regular foods blended and strained in liquid form and all foods allowed on clear and full liquid diets.  Vitamin and mineral supplements may be necessary   with   the   dental   liquid   diet   if   the recommended amounts of food are not tolerated. HIGH-CALORIE DIET.—The high-calorie diet is  of  a  higher  caloric  value  than  the  average  patient normally  requires.    A  high-calorie  diet  is  indicated when  an  increase  of  total  calories  is  required  by malnourished,   underweight,   postsurgical,   or convalescing   patients,   especially   those   recovering from  acute  illnesses  such  as  infections,  burns,  and fevers. The   increase   in   calories   is   obtained   by supplementing   or   modifying   the   regular   diet   with high-calorie   foods   or   commercial   supplements,   by giving larger portions, or by adding snacks.  It is given to  meet  a  need  for  energy  caused  by  the  more  rapid metabolism   that   accompanies   certain   diseases (especially fever, hyperthyroidism, poliomyelitis, and tuberculosis).  In the liquid or soft diet, adding fats and carbohydrates   increases   the   caloric   value. The high-calorie  diet  is  often  ordered  along  with  high protein.    Proteins  are  added  to  prevent  depletion  of proteins   in   the   plasma   (a   condition   known   as hypoproteinemia).   As the patient progresses, a more solid diet is given. Good   sources   of   high-calorie   foods   are   whole milk,  cream,  sweets,  butter,  margarine,  fried  foods, gravy, sauces, and ice cream.  Between-meal feedings consisting  of  milk,  milkshakes,  cheese,  cookies,  or sandwiches   are   recommended,   but   these   feedings should   not   interfere   with   the   patient’s   appetite   at mealtime. HIGH-PROTEIN DIET.—As previously stated, protein is essential for tissue growth and regeneration. A high-protein diet is indicated in almost all illnesses (e.g.,  nephrosis,  cirrhosis  of  the  liver,  infectious hepatitis,  burns,  radiation  injury,  fractures,  some  GI disorders,  conditions in which the protein blood level is low, and in preoperative and postoperative cases). In  some  acute  illnesses  and  disorders,  such  as infectious  hepatitis,  GI  disorders,  and  postoperative conditions, patients may be unable to consume solid foods or the daily requirement of protein and calories because of pain or nausea.  In these cases, intravenous fluids  with  nutrient  additives  are  required  for  the patient to receive the required amount of protein. Protein-calorie  deficiency  is  a  definite  factor  in postoperative wound disruption.   This disruption can best be prevented by preemptive nutritional measures before surgery. Antibody production will be decreased if the patient receives inadequate protein.  Remember, the daily recommended intake of proteins for adults is at least 0.8 g/kg of body weight (approximately 56 g). A high-protein diet should provide a minimum of 1.5 g of  protein  per  kg  of  body  weight  (approximately 105  g).    The  seriously  burned  and  radiation  injury patients should receive at least 3.0 g/kg daily. Supplement  the  regular  diet  with  high-quality protein  foods,  such  as  meat,  fish,  cheese,  milk,  and eggs. LOW-CALORIE  DIET.—The  low-calorie  diet is useful in the treatment of obesity, but it may also be used to control weight in medical conditions such as arthritis,  hypertension,  diabetes,  cardiac  disease,  or hypothyroidism. A loss of 1 to 2 pounds per week is the medically  acceptable  limit  for  weight  reduction.    A low-calorie diet consists of 1,000 to 1,800 calories per day.   Calorie levels are determined by physicians and dietitians  to  help  meet  specific  individual  patient weight-loss goals.  The daily intake of proteins should be   at   least   0.8   g/kg   of   standard   body   weight. Supplemental   vitamins   may   be   ordered   if   the prescribed diet is less than 1,200 calories. Patients on low-calorie diets should be instructed by   the   dietitian   (if   available)   or   other   medical 9-8