Soft Diet

Aim:

To provide dietary and nutritional needs to the patient who is psychologically and physically unable to tolerate regular diet. Also to supplement foods that is modified in consistency and easily digestible to facilitate mechanical case in eating. And therefore reduce the work load of the digestive system.

Characteristics:

This diet follows the regular pattern but is designed for patients who are psychologically or physically unable to tolerate the regular diet. This diet serves as a transition from full liquid to the regular or full diet. It is a nutritionally adequate diet, modified in consistency and texture. These foods that are easily digestible with low cellulose content and with little or no tough connective tissue like elastin and are generally bland in flavor. The foods were prepared through cooking, washing, cutting and removal of skin and seeds from fruits and vegetable, gristle and elastin from meat can improved the digestibility of these foods.

Indications for Use:

Post operative cases, when patient can tolerate solid food but not a full diet, fevers and infections, G.I. disturbances, convalescence and patient who are unable to chew, swallow or digest foods included in the full diet. 

Feeding Administration:

5 to 6 feeding a day which includes breakfast, lunch, and supper. 3 snacks for morning, afternoon and evening.

Foods Allowed:

The food selection guide includes low in cellulose content, low in fiber, free from tough connective tissue and strong flavors, simple and easily digested foods.

Foods to be Avoided:

Those foods that were not included on the foods allowed list were avoided.

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