Special Diets
The following information is provided by St. Mary’s Food and Nutrition Services to explain the diet ordered for
you by your physician. If you desire further information or would like to speak with a dietitian, please
contact 706-389-3660 ext. 3660.
Regular Diet
The regular diet can also be referred to as a general or normal diet. Its purpose is to provide a well-balanced
diet and ensure that individuals who do not require dietary modifications receive adequate nutrition. Based on
the Dietary Guidelines and the Food Guide Pyramid, it incorporates a wide variety of foods and adequate caloric
intake.
Mechanical Soft Diet
The mechanical soft diet consists of foods soft in texture, moderately low in fiber, and processed by chopping,
grinding or pureeing to be easier to chew. Most milk products, tender meats, mashed potatoes, tender
vegetables and fruits and their juices are included in the diet. However, most raw fruits and vegetables,
seeds, nuts and dried fruits are excluded.
Clear Liquid Diet
To leave little residue in the GI tract, this short-term diet provides clear liquids that supply fluid and calories
without residue. It is often used with acute illness, before and after surgery, and other procedures such as
x-ray, CT scan, etc. It includes coffee, tea, clear juices, gelatin and clear broth.
Full Liquid Diet
As a transition between clear liquid and a soft or regular diet, this plan provides easily tolerated foods. The
diet includes milk, strained and creamed soups, grits, creamed cereal and fruit and vegetable juices. We also
serve scrambled eggs because of their high water content and they are an excellent source of protein.
GI Soft Diet
This diet can serve as a transition between a full liquid and a regular diet by providing foods low in fiber and soft
in texture. Most raw fruits and vegetables, nuts, seeds, coarse breads and cereals are avoided. Milk,
lean meats, fish, most forms of potatoes and white breads are served on this diet plan.
Low Residue/Low Fiber Diet
This type of diet tried to limit fiber, a kind of carbohydrate found in some plant-derived foods. The diet
limits intake around ten grams of fiber daily and is designed to minimize the frequency and volume of residue in the
intestinal tract.
Salt-restricted (Low Sodium) Diet
Sodium controlled diets are usually prescribed for patients with hypertension and for those with excess fluid
accumulations. Intake of commercially prepared foods such as cured or smoked meats, canned vegetables and
regular soups as well as buttermilk, salt and salty foods are limited or avoided. White milk, fresh or frozen meats,
unsalted vegetables and fruits and low sodium foods are included.
Fat-Restricted Diet
This diet is often prescribed for patients with gastrointestinal disorders or excessive body weight. It limits
the intake of fatty food such as margarine, mayonnaise, dressings, oils and gravies. The diet usually includes
whole wheat breads, lean cuts of meat, skim milk, low-fat cheese products, eggs, vegetables, and other food items
prepared without extra fat.
Cholesterol-Restricted Diet
Lowering blood cholesterol can reduce your risk of heart disease. Cholesterol is found only in foods of animal
origin. Certain oats, beans, and fruits are actually effective at lowering cholesterol levels in the
body. A cholesterol-restricted diet limits the intake of meats, poultry, fried foods, egg yolks, and whole
milk products. Food high in saturated fat and trans fatty acids such as palm kernel oil, coconut oil,
margarine, and shortening are also limited. The diet includes skim milk, lean meats, fruits, vegetables, and
whole grain products.
Vegetarian Diet
This diet varies widely depending on personal choice. It may include only plant foods- grains, vegetables,
fruits, legumes, nuts, seeds, and vegetables fats. Some variations designed to be lower in cholesterol and
saturated fat and higher in dietary fiber. Thus, it may be helpful in the prevention of heart disease and
cancer risk.
Consistent Carbohydrate (Diabetic Diet)
A diabetic diet varies from patient to patients depending on the type and intensity of the diabetes, the
patients’ personal history, and individual nutrient needs. The Exchange List for Meal Planning
established the serving size amount of carbohydrates per meal based on calorie recommendations. Meals are
basically like those found on a regular menu, but carbohydrate servings are carefully controlled and small snacks
may be included in the meal plan. Carbohydrates are starches, starchy vegetables, juice, fruit, milk, and
sugars.
Renal Diet
A renal diet is carefully planned with special consideration of nutrients, and it is often adjusted as kidney disease
progresses. A renal diet may serve the purpose of attempting to slow down the process of renal
dysfunction. If dialysis treatments are not being taken, the doctor may restrict protein intake of foods such
as potatoes, tomatoes, oranges, and bananas. A phosphorous restriction may limit the intake of milk and dairy
products, dried beans and peas, while grain breads and cereals, coffee, tea, and “dark-colored” soda
beverages.