FULL LIQUID DIET

• PURPOSE: The full liquid diet is designed to provide nourishment

in liquid form.

• USE: The diet is used as a transition between the clear liquid

diet and solid foods.

• MODIFICATIONS: The diet consists of foods which are liquid at body

Temperature and very soft desserts made from milk and
egg. Add ional modifications may be necessary.
Individuals with lactose intolerance need special
consideration since milk based foods provide a large
percentage of this diet.

• ADEQUACY: The full liquid diet is generally inadequate in several

nutrients needed to meet the 1989 Recommended Dietary
Allowanced (see Appendix 5). The diet with milk (see
Table D-4 for sample menu) is inadequate in kilocalories,
niacin, pantothenic acid, B6, folic acid, vitamin E., copper,
iron, selenium and zinc. The diet without milk (see Table
D-5 for sample menu) is inadequate in kilocalories,
complete protein, vitamin A, thiamin, riboflavin, B6,
calcium, phosphorus, B12, folic acid, pantothenic acid,
vitamin E, iron, copper, selenium, zinc, and magnesium.
Nutritional adequacy can be achieved through the use of
liquid nutritional supplements.

TABLE D-3: FOOD SELECTION GUIDELINES FOR FULL LIQUID DIETS

FOOD CATEGORY: RECOMMENDED: NOT RECOMMENDED:
Beverages Clear liquids, carbonated and non- All others.
carbonated fruid beverages, coffee,
coffee substitute, fruit juices, milk
and all milk drinks, nectars, tea
vegetable juices, infant formulas,
liquid nutritional supplements,
electrolyte replacement beverages.
Cereal and Cereal Products Cream of What, strained oatmeal Whole grain cereals and all others
(thin enough to pour), cream of rice, unless strained.
thinned grits.
TABLE D-3: FOOD SELECTION GUIDELINES FOR FULL LIQUID DIETS,
Continued
FOOD CATEGORY: RECOMMENDED: NOT RECOMMENDED:
Desserts Custard, gelatin desserts, plain ice Gelatin, ice cream, yogurt
Cream, plain puddings, plain sherbet, And sherbet made with nuts and
Fruit ice, yogurt (plain or flavored Fruit; all other desserts.
Without seeds, nuts or whole fruit pieces).

Eggs Pasteurized as in eggnog mixes; soft-cooked All others.

Custards; frozen pasteurized egg. Fresh raw
Egg should not be served because of
Possible danger of salmonella bacteria.

Meats Pureed meats thinned with broth or mi lk. All others.

Fruits Any fruit juice, nectar or strained fruit. All others.

Soups Clear broth, strained or pureed cream soups. All others.

Vegetables Pureed vegetables thinned with broth or All others.

Milk.

Miscellaneous Chocolate, salt, sugar; hard candy; All others.

Seasonings as tolerated.

TABLE D-4: SAMPLE MENU WITH MILK

BREAKFAST LUNCH DINNER
½ c orange juice ½ c grape juice ½ c tomato juice
½ c thin grits 1 c strained cream of chicken soup 1 c strained cream of vegetable
½ c lime gelatin ½ c lemon pudding soup
1 c coffee or tea 1 c whole milk ½ c vanilla ice cream
1 T sugar 1 c coffee or tea 1 c whole milk
1 T sugar 1 c coffee or tea
1 T sugar

NUTRITIONAL ANALYSIS: Kilocalories: 1382 Sodium: 3266 mg

Protein*: 42 g Potassium: 2627 mg
Fat: 49 g Fiber: 5g
Carbohydrates: 204 g

*Essentially incomplete protein

TABLE D-5: SAMPLE MENU WITHOUT MILK
BREAKFAST LUNCH DINNER
½ c orange juice ½ c grape juice ½ c tomato juice
½ c thin grits ½ c pureed chicken with broth 1 c strained pureed vegetable soup
½ c lime gelatin ½ c orange gelatin ½ c cheery gelatin
1 c coffee or tea 1 c coffee or tea 1 c coffee or tea
1 T sugar 1 T sugar 1 T sugar
12 oz gingerale

NUTRITIONAL ANALYSIS: Kilocalories: 663 Sodium: 1841 mg

Protein*: 14 g Potassium: 1455 mg
Fat: 3 g Fiber: 6 g
Carbohydrate: 153 g
*Essentially incomplete protein