1. Soft diet
    1. Purpose: provide adequate nutrition for those who have trouble chewing.
    2. Use: patients with no teeth or ill-fitting dentures; transition from full-liquid to general diet; and for those who cannot tolerate highly seasoned, fried, or raw foods following acute infections or gastrointestinal disturbances, such as gastric ulcer or cholelithiasis.
    3. Foods allowed: very tender minced, ground, baked, broiled, roasted, stewed, or creamed beef, lamb, veal, liver, poultry, or fish; crisp bacon or sweetbreads; cooked vegetables; pasta; all fruit juices; soft raw fruits; soft breads and cereals; all desserts that are soft; and cheeses.
    4. Foods avoided: coarse whole-grain cereals and breads; nuts; raisins; coconut; fruits with small seeds; fried foods; high-fat gravies or sauces; spicy salad dressings; pickled meat, fish, or poultry; strong cheeses; brown or wild rice; raw vegetables, as well as lima beans and corn; spices such as horseradish, mustard, and catsup; and popcorn.
  2. Sodium-restricted diet
    1. Purpose: reduce sodium content in the tissues and promote excretion of water.
    2. Use: heart failure, hypertension, renal disease, cirrhosis, toxemia of pregnancy, and cortisone therapy.
    3. Modifications: mildly restrictive 2 g sodium diet to extremely restricted 200 mg sodium diet.
    4. Foods avoided: table salt; all commercial soups, including bouillon; gravy, catsup, mustard, meat sauces, and soy sauce; buttermilk, ice cream, and sherbet; sodas; beet greens, carrots, celery, chard, sauerkraut, and spinach; all canned vegetables; frozen peas; all baked products containing salt, baking powder, or baking soda; potato chips and popcorn; fresh or canned shellfish; all cheeses; smoked or commercially prepared meats; salted butter or margarine; bacon; olives; and commercially prepared salad dressings.
  3. Renal Diet
    1. Purpose: control protein, potassium, sodium, and fluid levels in body.
    2. Use: acute and chronic renal failure, hemodialysis.
    3. Foods allowed: high-biological proteins such as meat, fowl, fish, cheese, and dairy products- range between 20 and 60 mg/day. Potassium is usually limited to 1500 mg/day. Vegetables such as cabbage, cucumber, and peas are lowest in potassium. Sodium is restricted to 500 mg/day. Fluid intake is restricted to the daily urine volume plus 500 mL, which represents insensible water loss. Fluid intake measures water in fruit, vegetables, milk, and meat.
    4. Foods avoided: cereals, bread, macaroni, noodles, spaghetti, avocados, kidney beans, potato chips, raw fruit, yams, soybeans, nuts, gingerbread, apricots, bananas, figs, grapefruit, oranges, percolated coffee, Coca-Cola, Orange Crush, sport drinks, and breakfast drinks such as Tang or Awake.
  4. High-protein, high-carbohydrate diet
    1. Purpose: corrects large protein losses and raises the level of blood albumin. May be modified to include low-fat, low-sodium, and low-cholesterol diets.
    2. Use: burns, hepatitis, cirrhosis, pregnancy, hyperthyroidism, mononucleosis, protein deficiency due to poor eating habits, geriatric patients with poor food intake, nephritis, nephrosis, and liver and gallbladder disorders.
    3. Foods allowed: general diet with added protein. In adults, high-protein diets usually contain 135-150 g protein.
    4. Foods avoided: restrictions depend on modifications added to the diet. These modifications are determined by the patient’s condition.
  5. Purine-restricted diet
    1. Purpose: designed to reduce intake of uric acid-producing foods.
    2. Use: high uric acid retention, uric acid renal stones, and gout.
    3. Foods allowed: general diet plus 2-3 quarts of liquid daily.
    4. Foods avoided: cheese containing spices or nuts, fried eggs, meat, liver, seafood, lentils, dried peas and beans, broth, bouillon, gravies, oatmeal and whole wheats, pasta, noodles, and alcoholic beverages. Limited quantities of meat, fish, and seafood allowed.
  6. Bland diet
    1. Purpose: provision of a diet low in fiber, roughage, mechanical irritants, and chemical stimulants.
    2. Use: gastritis, hyperchlorhydria, functional GI disorders, gastric atony, diarrhea, spastic constipation, biliary indigestion, and hiatus hernia.
    3. Foods allowed: varied to meet individual needs and food tolerances.
    4. Foods avoided: fried foods, including eggs, meat, fish, and seafood; cheese with added nuts or spices; commercially prepared luncheon meats; cured meats such as ham; gravies and sauces; raw vegetables; potato skins; fruit juices with pulp; figs; raisins; fresh fruits; whole wheats; rye bread; bran cereals; rich pastries; pies; chocolate; jams with seeds; nuts; seasoned dressings; caffeinated coffee; strong tea; cocoa; alcoholic and carbonated beverages; and pepper.