Different Factors Affecting Dietary Patterns

Reported by: Agripo, Kenje Kate T.

Different factors affecting dietary patterns:

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-Food products try to persuade people to change from the product they currently use to the brand of the user

Alcohol Abuse

-Excessive alcohol contributes to nutritional deficiencies by means of the harmful effects of alcohol like to reduce white blood cells count that deteriorate immune system

Age

-Changes in activity metabolism and body composition change nutrient requirements throughout the life

Different factors affecting dietary patterns:

Cultural Influence-A cultural group provides guidelines regarding acceptable foods, food combinations, eating patterns, and eating behaviors. Compliance with these guidelines creates a sense of identity and belonging for the individual.

Social Influence

-Members of a social group depend on each other, share a common culture, and influence each other's behaviors and values. A person's membership in particular peer, work, or community groups impacts food behaviors.

Different factors affecting dietary patterns:

Personal Preference

- Every individual has unique likes and dislikes concerning foods. These preferences develop over time, and are influenced by personal experiences such as encouragement to eat, exposure to a food, family customs and rituals, advertising, and personal values.

Religious Influence

- Religious proscriptions range from a few to many, from relaxed to highly restrictive. This will affect a follower's food choices and behaviors.

Different factors affecting dietary patterns:

Environmental Influence

-The influence of the environment on food habits derives from a composite of ecological and social factors. However, modern technology, agricultural practices, and transportation methods have increased the year-round availability of many foods, and many foods that were previously available only at certain seasons or in specific areas are now available almost anywhere, at any time.

TYPES OF DIET

Types of Diet: Indicated to Patient: Example:1.Regular Diet-a full, well-balanced diet containing all of the essential nutrients needed for optimal growth, tissue repair, and normal functioning of the organs

•Convalescing patients

MilkVegetablesFruitsBreadCerealPotatoes

2.Light Diet-Means that it contains at least 50% less fat or 50% less calories furnished by the fat.

•Bedridden patient•Post-operative patient

FruitsVegetablesWhole grainsNonfat dairy products

3.Soft Diet-A diet that is soft in texture, low in residue, easily digested, swallow and well tolerated

•Patient with GI disturbances•Patient with acute infections•Patient experiencing pain from newly adjusted dental braces.

Vegetable and Fruit juiceMashed potatoesSoft dishes with ground meatEggsCheese Pancakes

Types of Diet: Indicated to Patient: Example:4.Bland Diet-Consists of foods that are generally soft, low in dietary fiber, cooked rather than raw, and not spicy

•Patient with peptic ulcer•Patient with chronic gastritis•Patient with dyspepsia

Mashed potatoesGrain cerealsSeedless canned fruitsEggsTofuCreamy peanut butter

5.Low Residue Diet- A diet designed to reduce the frequency and volume of stools while prolonging intestinal transit time

•Patient with intestinal surgery•Patient with Bowel inflammation•Patient with Ulcerative colitis

White breadSeedless fruitsTender, ground, and well cooked meat, fishBroth and strained soups

6.High Residue Diet-A diet high in dietary fiber, which aids in bowel movement

•Patient w/ constipation•Patient w/ Hemorrhoids

CerealsDried fruitsLeafy VegetablesLegumes, nuts and seeds

Types of Diet: Indicated to Patient: Example:7.Low purine Diet-Significantly minimizes the risk of damaging body joints and promoting the development of gout.

•Patient with Gouty arthritis

Low fiber breadsRicePastaLow fat cheese Fruits and vegetables

8.High Purine Diet-Generates an elevated and unhealthy supply of purine, which overwhelms the kidneys and causes uric acid levels to rise.

LiverBaconAsparagusChickenShrimpSpinach

9.Low calorie diet- involves consuming foods that are high on nutritional content and yet have fewer calories

•Obese patient Boiled beansBroccoliNoodlesWheat pastaBrown riceBoiled potatoesFat free yogurt

Types of Diet: Indicated to Patient: Example:10.High calorie diet-involves consuming foods with high calorie to increase weight

•Patient with Hepatic coma•Patient with ulcerative colitis

Salad dressingJunk foodsDark chocolateFried foodsProcessed meats

11.Low fat diet-A diet that consists of little fat, especially saturated fat and cholesterol, which are thought to lead to increased blood cholesterol levels and heart attack

•Patient with cardiovascular diseases•Patient with unpleasant gastrointestinal symptoms

FruitsVegetablesCerealsSkimmed milkDried beans

13.Diabetic diet-A diet with high in dietary soluble fiber, but low in fat

•Patient with Diabetes Low fat milkFruit juiceOatmealGreen beansBroccoli

Types of Diet: Indicated to Patient:

Example:

14.Clear liquid diet- A diet consists of clear liquids, such as water, broth and plain gelatin, that are easily digested and leave no undigested residue in your intestinal tract.

•Patient who’ll undergo colonoscopy•Patient with diarrhea

Plain waterFruit juices without pulpClear, fat-free brothPlain gelatinHoneyClear soda

15.Full liquid diet- A diet containing no solid food and which is intermediate between the clear liquid and mechanical soft diet in characteristics.

•Patient with gastrointestinal illness

Whole milkClear Fruit juicesMilkshakesClear gelatin desserts

16.DASH diet-(Dietary Approaches to Stop Hypertension)-A diet to prevent or control hypertension

•Patient with Hypertension

FruitsVegetablesWhole grainsLow-fat dairy foods

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