Overview:
Understanding Clinic Diets: A Guide to Health Management: “Clinic diets” can refer to dietary plans that are prescribed by healthcare professionals or clinics to help manage or treat various health conditions. These diets may be tailored to the specific needs and goals of individual patients, and may include restrictions or recommendations regarding certain types of foods, nutrients, or macronutrients.
Thank you for reading this post, don't forget to subscribe!Examples of clinic diets may include:
- Diabetic diet: A diet that is low in carbohydrates and sugar, and emphasizes whole grains, vegetables, and lean proteins. This diet is often recommended for people with diabetes to help manage their blood sugar levels.
- Low-sodium diet: A diet that restricts the amount of sodium (salt) consumed in order to manage high blood pressure or other cardiovascular conditions.
- Gluten-free diet: A diet that eliminates all sources of gluten, a protein found in wheat, barley, and rye. This diet is often recommended for people with celiac disease or gluten intolerance.
- Low-FODMAP diet: A diet that limits certain types of carbohydrates that can be difficult to digest and may exacerbate symptoms of irritable bowel syndrome (IBS).
- Renal diet: A diet that is low in protein, sodium, and potassium, and is designed to help manage kidney disease.
What is Clinic Diets?
Generally, the investigation of dietetics and nutrition is such an interesting and engrossing as well but lacks some range of coverage in some limited space.
It is very important to note that much attention has been circled on the general application of the science of diet’s and nutrition in the preservation of health and the general prevention of diseases.
These diets is arranged in such a way that it’ll suit individual need and conditions of the clients in the clinic.
The aim is to provide the patient the needed nutritional requirements inline with his or her health condition by prescribing the needed type of diet to the patient.
However, they do this after the correction of the existing dietary deficiencies and as well ensure the patient maintain good nutritional state.
Definition of Clinic Diets
A clinic diets can be defined as the various varieties of diet’s containing one or more correct proportion of the food classes designed inline with the patient’s health condition within some limited time frame.
The type of clinic diet’s depends on the clients needs and health restrictions.
2. It is the recommended food proportion by the doctors to the patient’s by consideration the health state of the patient’s and the exact type of food due for him or her.
3. It can also be defined as the general application of the science of dietetics and nutritions in the preservation of health and the prevention of disease.
Adequate Diet’s Must Contain The Following
- Protein
- Fat
- Carbohydrates
- . Water
- Mineral salt
- Vitamins
- Roughage
Proper and recommended diets must contain in their proportion the above listed classes of foods. However, we are going to discuss them in details.
Protein
This is the combination of some food elements such as carbon, hydrogen, oxygen, sulphur, and phosphorus.
Most protein’s contain amino acids and can be regarded as “first class protein”. Examples of food with first class protein includes meat, egg, and fish. Also, some protein does not contain all the essential amino acid’s and can as well be regarded as
“second class-protein’s “. Example of such protein includes the following maize, pears, Lentils, beans, melon seeds and Indian corn. We have the essential and non essential amino acid’s.
Essential amino acid’s are those which must be included in the diets because they cannot be synthesized within the body and as such must be provided for it.
While Non-essential amino acid’s are those which can easily be synthesised within the body and therefore not absolutely essential constituents of the diets.
Lets look at the basic functions of Protein
Protein has the combination of the following functions
i. It facilitates the formation of cell by providing the essential amino acid’s necessarily for growth and development.
ii. In the replacement of damaged or worn cells, protein in the body are highly needed
iii. To help in creating heat and energy when there is an inadequate carbohydrates and fat in the diet.
iv. To ensure osmetic uniformity or an equal level between the blood and the tissue fluid.
Fats
This can be defined as one of the six classes of food which has the combination of carbon, hydrogen, and oxygen. However, the hydrogen and oxygen are not in the same proportion as in water. It can be divided into two
a. Animal fat: This fat is gotten from diary produce of milk, cheese, butter, eggs and in meat, bacon, oil fish such as (sardines and halibut).
b. Vegetable Fat: This type of fat is gotten from coconut’s, groundnut, palm oil and egwusi oil.
Lets look at the basic body functions of fat
i. It gives support to the kidneys
ii. To produce heat and energy in the body.
iii. To ensure the free transportation of some fat-soluble vitamins, which are vitamin A, D, and K.
iv. To facilitate or to easy the breakdown of food particles to the body during digestion process.
v. Fat is highly needed for nerve sheaths, for the cholesterol in the bile and the secretions of the sebaceous glands.
Carbohydrates
This can be seen as one of the six classes of food which has the mixture of some certain elements as carbon, hydrogen, and oxygen having both oxygen and water in the measure.
Example starch and Suggar are carbohydrate and are mainly of vegetable origin.
Let’s look at some carbohydrate food
a. Polysaccharides: This has to do with some food such as rice, yam, potatoes and all rooted vegetable and cereals. They’re those strong food chemical which require some elements of breaking down through digestion into their simplest form before the can easily be absorbed.
b. Disaccharides: These has a minimal complicated compound with low breaking down capacity before absorption. Example is cane sugar, beet sugar and lactose otherwise called milk sugar.
c. Monosaccharides: These are the most easiest classification of carbohydrate through which polysaccharides and disaccharide’s have to be reduced to certain level before they can be absorbed in the body. Example is glucose
Roles of carbohydrate food in the body
i. Source of energy and heat
ii. If the intake of carbohydrate into the body is excess, it will be deposited as adipose tissue in the fat deposit.
iii. The sugar contained in the carbohydrate helps in building bones and ligaments.
Water
This is usually in a liquid state. It is the combination of two parts of hydrogen and one parts of oxygen that gives room for water.
It is represented in the formula as ( Capital letter H raise to power 2). It very essential for for life but zero food value in term’s of energy output.
The following are the major functions of water in the body
i. It very essential for the formation of urine and stools
ii. Very essential for body temperature regulations.
iii. It is very essential for the dilution of waste products and any poisonous substances which may be present.
iv. During cell formation, water is highly needed in the right proportion
v. It enhances in the regulation of body temperatures, for instance, by the evaporation of sweat from the skin.
Mineral salt
These can be found in almost all the foods and is very essential to the body for health. Example of some mineral salt are salt of calcium, phosphorus, iron, sodium and magnesium.
Functions of mineral salts are as follow.
i. They are highly needed for all tissue cells.
ii. Facilitate the maintenance of equilibrium osmotrics.
iii. Very essential in the body for health.
iv. Maintain fluid balance in the body.
Vitamins
Vitamins play an important role during the formation of enzymes within the body. It is one of the most important six classes of food which helps during enzyme formation. Also, it has the combination of both fat-soluble vitamins such as A, D, E, and K and water-soluble vitamins such as vitamin B complex, C and P.
Roughage
This the fibre in the food that you consume which can be digested and that helps in the movement of food through digestive system. It is given in the diet to produce bulk.
Finally,
Today’s clinic diets looks at the exact health condition of the clients in the clinic and define appropriate measure to suit their personal needs and condition’s.
However, the needed energy requirement of individual and energy requirements of food in diet are measured in “Calories or joules”.
Everything you needed to know about today’s Clinic Diets has been explained in this article.
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