(dī′ĕt) [L. diaeta, fr Gr. diaita, way of living, diet] 1. Liquid and solid foods regularly consumed in normal living. 2. A prescribed allowance of food adapted for a particular state of health or disease. SYN: eating plan. SEE: table. 3. To eat or drink in accordance with prescribed rules.
American Heart Association d. Any diet for optimal cardiovascular health advocated by the American Heart Association (AHA). The AHA recommends meal plans that emphasize fruits, vegetables, whole grains, and fish, but little sodium, fat, or sugar.
American Heart Association d., Step II A diet formerly recommended by the American Heart Association to effect extensive changes in serum lipids and body weight. It has been replaced by the therapeutic lifestyle changes diet.
balanced d. A diet adequate in energy-providing substances (carbohydrates and fats), tissue-building compounds (proteins), inorganic chemicals (water and mineral salts), agents that regulate or catalyze metabolic processes (vitamins), and substances for certain physiological processes, e.g., bulk for promoting peristaltic movements of the digestive tract.
bland d. A diet to buffer gastric acidity by providing meals of palatable, non-irritating foods. The diet includes milk, cream, prepared cereals, gelatin, soup, rice, butter, crackers, eggs, lean meats, fish, cottage cheese, custards, tapioca, cookies, and plain cake. Multivitamins may be a necessary adjunct. Highly seasoned foods, fried foods, foods that produce gas, and most raw fruits and vegetables are to be avoided, as are drinks containing caffeine and alcohol. A bland diet may be indicated in treatment of gastritis, peptic ulcer, and hiatal hernia.
Dietary Approaches to Stop Hypertension d. ABBR: DASH diet. A diet proven to treat stage 1 hypertension, consisting of generous amounts of cereals, fruits, and vegetables (for fiber, vitamins, and minerals), low-fat dairy products, nuts, and lean meats (to maximize protein intake without too much saturated fat and cholesterol). Guidelines for a diet of 2000 calories daily include seven to eight servings of grains and grain products; four to five servings of vegetables; four to five servings of fruits; two to three servings of low-fat or nonfat dairy products; and two or fewer servings of lean meats, proteins, and fish. The plan also permits four to five servings of nuts, seeds, and legumes per week. It is recommended that sodium intake be less than 3000 g/day. The complete diet provides more specific recommendations for sodium. Compared with the diet recommended by MyPlate, this diet contains more fruits and vegetables and less fat. SEE: table.
Table Graphic Jump Location
Diseases in Which Diet Plays an Important Role
|Condition ||Consensus Recommendations |
|Celiac sprue ||Avoid glutens, e.g., wheat, barley, and rye |
|Cholelithiasis ||Avoid fatty foods |
|Cirrhosis ||Limit sodium and protein intake; avoid alcohol and high-fat foods |
|Coronary artery disease ||American Heart Association diets; limit saturated fats and trans fats; increase fiber |
|Congestive heart failure...|