Manual of Clinical Nutrition Management A- 11 Copyright © 2013 Compass Group, Inc.
REGULAR DIET – ADULT
Description
The diet includes a wide variety of foods to meet nutritional requirements and individual preferences of
healthy adults. It is used to promote health and reduce the risks of developing major, chronic, or nutrition-
related disease.
Indications
The diet is served when specific dietary modifications are not required.
Nutritional Adequacy
The diet can be planned to meet the Dietary Reference Intakes (DRIs) as outlined in Section IA: Statement on
Nutritional Adequacy. The diet uses the 1800 - 2,000 kilocalorie level as the standard reference level for
adults. Specific calorie levels may need to be adjusted based on age, gender and physical activity.
How to Order the Diet
Order as “Regular Diet,” indicating any special instructions.
Planning the Diet
The Dietary Guidelines for Americans and portion sizes use the USDA Food Guide and the DASH (Dietary
Approaches to Stopping Hypertension) Eating Plan as the basis for planning the menu (1). The Dietary
Guidelines are intended for all Americans, healthy and those at increased risk of chronic disease. However,
modifications may be required while treating patients who are ill, as the main goal is to encourage food
intake, which frequently requires “comfort foods,” such as soup, sandwiches, and other foods the patient is
accustomed to. With that consideration, the number of servings of foods from each food group may differ
from the recommendations. However, the meal will still be planned to meet the DRIs whenever possible.
Dietary Guidelines for Americans encompasses two overarching concepts (1):
Maintain calorie balance over time to achieve and sustain a healthy weight
Focus on consuming nutrient-dense foods and beverages within basic food groups while controlling
calorie and sodium intake
Recommended healthy eating pattern:
Daily sodium intake to less than 2,300 mg and further reduce intake to 1,500 mg among person who are
51 and older and any age who are African American or have hypertension diabetes, or chronic kidney
disease. At the same time, consume foods with more potassium, dietary fiber, calcium and vitamin D.
Increase daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products.
Consume less than 10 percent of calories from saturated fatty acids by replacing with monounsaturated
and polyunsaturated fatty acids. Oils should replace solid fats when possible.
Keep trans fat as low as possible.
Reduce the intake of calories from solid fats and added sugars.
Limit consumption of foods that contain refined grains, especially refined grain foods that contain solid
fats, added sugars, and sodium.
If you drink alcoholic beverages, do so in moderation, for only adults of legal age.
Keep food safe to eat.