Diet therapy

Diabetes affects how the body uses blood glucose, so suitable meal planning is an important part of treatment and management. A dietitian may adjust the amount and timing of carbohydrates, fibre, fats, and total energy according to the person’s condition and medical advice. Using diet to support management of a disease is called clinical diet therapy, making option B correct.

When clinically appropriate, reducing sodium intake can be part of a therapeutic diet for hypertension. The dietitian considers the patient’s medical advice, usual intake, food sources of sodium, cultural food habits, and ability to follow the plan. This is diet therapy aimed at supporting blood-pressure management, not an unrelated design or artistic activity.

The major responsibility of a clinical dietitian in a hospital is to assess a patient’s nutritional needs and prepare an appropriate diet plan according to the disease, treatment, age, condition, and ability to eat. The dietitian may modify calories, protein, salt, sugar, fluids, or food consistency and monitors the patient’s progress. Therefore, preparing disease-specific therapeutic diets is the correct answer.

A disease-specific diet is modified to meet the needs created by a particular disease or medical condition. Changes may involve energy, carbohydrate, sodium, protein, fluid, fibre, meal timing or food texture. It should be planned professionally and should support treatment; it does not mean avoiding all food or eating one item only.

Obesity management requires a sustainable reduction in excess energy intake while preserving nutrient adequacy. A dietitian may recommend a balanced, energy-controlled diet, suitable portion sizes, regular physical activity and behaviour changes. Therefore, balanced diet and portion control in option A are appropriate; the other choices are unsafe or unrelated.

Diet advice for hypertension is a form of diet therapy because food choices are deliberately modified to support disease management. Limiting excessive sodium, choosing more fruits and vegetables, moderating saturated fat and maintaining a healthy weight can help control blood pressure. Thus option B is correct, although medical supervision remains important.

Diet therapy uses planned changes in food, nutrients, meal timing, and portions to support the management of a disease. For diabetes, advice may address carbohydrate distribution, fibre, portion control, overall energy balance, and monitoring, while being individualized by a qualified professional. Therefore, giving diet advice to a diabetic patient is an example of diet therapy.

A low-salt recommendation is a therapeutic dietary modification used to help manage hypertension. Reducing sodium can support blood-pressure control, especially when combined with medical treatment and other healthy habits. The exact advice should be individualized, but the principle belongs to diet therapy. Music, decoration, and sports rules do not describe a nutrition intervention, so option D is correct.

In a special diet kitchen, the dietitian may interpret the prescribed diet, calculate or communicate required nutrients and restrictions, check portions and consistency, and coordinate with kitchen staff so that the patient receives the correct meal safely. This role links diet therapy with hospital food-service practice. Therefore, option D is correct.