Diet therapies are specially designed and prescribed for medical and/or general nutritional reasons. Diet therapy promotes a balanced selection of foods vital for good health. By combining foods appropriate for each individual and drinking the proper amount of water, one can help maintain the best possible health. Eating the proper diet is critical for the health of individuals, groups with special medical and dietary needs, and entire populations afflicted with malnutrition.
A particular modified diet is prescribed specifically for each individual. Those individuals who have medical conditions or who are sensitive to certain foods need to be very compliant and cautious about what they eat.
Individuals should not follow a “fad” diet without first consulting a registered dietician or physician. Popular (but sometimes dangerous) low-carbohydrate diets, for example, may deprive the body of the glucose it needs for central nervous system and brain functions.
There is always the possible risk of non-compliance of any diet. However, when the individual is placed on the appropriate diet and the primary physician is aware of any known allergies, there are very few risks involved, if any. Often, these diets are named after a particular region or culture that regularly consume certain kinds of foods and are relatively free of certain diseases. For instance, the Mediterranean Diet stresses the use of healthy sources of mono unsaturated fat, such as olive oil. It’s also abundant in lean meats, whole grains, and fresh fruits and vegetables, while red meat and dairy is limited. Studies have shown that those who embrace this kind of diet can significantly reduce cholesterol levels and the risk of heart disease.
Die therapy interpret the science of nutrition to improve healthand treat diseases and conditions by educating and giving practical advice to clients, patients, carers and colleagues. They advise and help to maintain nutritional status when individuals want to trial dietary interventions such as exclusion diets, nutritional supplementation or dietary interventions in areas such as autism for which evidence is still emerging.
Another “specialty” diet, known as the Eskimo Diet, also reduces the risk of heart disease, although there is a clear difference between the dietary habits of this culture and those living along the Mediterranean Sea. In fact, the Inuit people of Greenland and Alaska rarely experience heart disease, yet they consume a diet high in both fat and cholesterol. The intake of high levels of anti-oxidants and bioflavonoid that come from many fruits and vegetables deters oxidative stress in the body, which may help to prevent many types of cancer. Specifically, vegetables in the mustard family, such as broccoli and cauliflower, may decrease the risk of stomach and colon cancer. In addition, limiting total fat in the diet to 30 percent of total caloric daily intake may reduce the risk of colon and breast cancer.