DIET THERAPY FOR PEOPLE WITH DISEASES OF GASTROINTESTINAL TRACT
The planning of the diets for diseases of the gastrointestinal tract must consider: (1) the nutritional status of the individual; (2) the adequacy of the proposed diet; (3) the secretion of enzymes, gastric juice, and bile; (4) the motility of the tract; (5) the integrity of the absorbing surfaces of the intestines; (6) stress factors such as anxiety, fear, pressure of work, grief, and others; and (7) individual beliefs and tolerances regarding food.
For some diseases there is a physiologic basis for the dietary modification; for example, lactose intolerance, gluten-induced enteropathy, cirrhosis of the liver and pancreatic insufficiency. For other pathologic conditions there is no sound rationale for diet therapy. The diets used for such conditions are often based on tradition and are generally regarded as conservative and restricted. Recent clinical research has indicated that for many conditions such as peptic ulcer essentially normal diets are just as effective as those more limited in food choice. The trend in many conditions is toward liberalization of diet.
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GENERAL HEALTH

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