The Big Picture
A special diet changes what a person eats to meet a specific need. A physician may order one because of a disease, nutritional deficiency, food problem, surgery, or weight-control need.
Special diets differ from one another. Some change the texture of food. Others control calories, sodium, fat, fibre, protein, or other parts of the diet.
When a special diet is ordered, a nurse and dietitian work together on a plan that meets the client’s nutritional needs. The plan also considers the client’s preferences, culture, religion, food allergies, food intolerances, and eating problems.
Look for Nova Scotia CCA Notes throughout this page for current provincial guidance.
Quick tip: Tap, click, or press Enter on any term with a dotted underline and an ⓘ icon to see its plain-English definition.
Start Here If You’re Overwhelmed
Focus on these core ideas:
- Special diets have different purposes, food choices, and restrictions.
- A regular diet, general diet, or house diet has no dietary limits or restrictions.
- Sodium-controlled diets have different restriction levels, including 2000 to 3000 mg, 1000 mg, and 500 mg.
- Diabetes meal planning focuses on consistent amounts of carbohydrates, protein, and fat and regular meal and snack times.
- Gluten comes from wheat and related grains. People who cannot tolerate gluten may require a gluten-free diet.
- Diet planning considers the client’s nutritional needs along with personal preferences, culture, religion, allergies, intolerances, and eating problems.
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Course Notes: Key Ideas You Need to Know
Why Special Diets Are Used
A physician may order a special diet for several reasons. These include:
- a nutritional deficiency
- a disease
- removing or reducing certain substances in the diet
- weight control
- care before or after surgery
- diabetes
- gluten intolerance
- allergies or food intolerances
- obesity
- other disorders
People with diseases of the heart, kidneys, gallbladder, liver, stomach, or intestines may also receive special diets.
An allergy is a sensitivity to a substance that causes the body to react with signs or symptoms.
Planning a Special Diet
When a special diet is ordered, a nurse and dietitian work together to plan how the client’s nutritional needs will be met.
The plan considers:
- food preferences
- culture
- religion
- food allergies
- food intolerances
- eating problems
In facilities, the terms regular diet, general diet, and house diet mean there are no dietary limits or restrictions.
Three common special diets are:
- sodium-controlled diets
- diabetes meal planning
- gluten-free diets
Nova Scotia CCA Note
Sorrentino’s Canadian Textbook for the Support Worker, 5th Edition explains that a nurse and dietitian work together to create a special-diet plan. Current Nova Scotia standards add a clear CCA role at mealtime. A CCA provides nutritional services and feeding assistance according to the care plan and care-setting policies and procedures. A CCA also applies nutrition and food-handling principles when co-planning, preparing, cooking, and serving meals that meet nutritional, therapeutic, special, cultural, and religious diet needs. (novascotiacca.ca)
Nova Scotia standards also include observing a person’s diet and nutritional intake as part of the CCA’s observational point-of-care assessment. The CCA uses these observations to recognize changes that need to be escalated to a supervisor. This observational assessment is not a nursing assessment. (novascotiacca.ca)
Why this matters in Nova Scotia: A Nova Scotia CCA has an active role in carrying out mealtime and special-diet care while following the care plan, workplace requirements, and the defined CCA role.
Official source: Continuing Care Assistant Occupational Standards of Practice Official Nova Scotia CCA standards
Last checked: September 19, 2026
Clear-Liquid Diet
A clear-liquid diet contains foods that are liquid at body temperature. These foods leave little residue and are nonirritating and non-gas-forming.
It may be used for:
- postoperative care
- acute illness
- infection
- nausea and vomiting
- preparation for gastrointestinal examinations
Foods allowed include water, tea, and coffee without milk or cream. Carbonated beverages, jelly, clear apple, grape, or cranberry juice, fat-free clear broth, hard candy, sugar, and popsicles are also allowed.
Full-Liquid Diet
A full-liquid diet contains foods that are liquid at room temperature or melt at body temperature.
It may be used:
- when advancing from a clear-liquid diet after surgery
- for stomach irritation
- for fever
- for nausea and vomiting
- when a person cannot chew, swallow, or digest solid foods
Foods from the clear-liquid diet are allowed. The diet may also include custard, eggnog, strained soups, strained fruit and vegetable juices, milk, milkshakes, strained cooked cereals, plain ice cream, sherbet, pudding, and yogurt.
Mechanical Soft Diet
A mechanical soft diet contains semi-solid foods that are easily digested.
It may be used:
- when advancing from a full-liquid diet
- for chewing difficulties
- for gastrointestinal disorders
- for infections
Allowed foods include all liquids and eggs that are not fried. Broiled, baked, or roasted meat, fish, or poultry may be used when chopped or shredded.
Other allowed foods include:
- mild cheeses such as American, Swiss, cheddar, cream, and cottage cheese
- strained fruit juices
- refined bread without crust
- crackers
- cooked cereal
- cooked or puréed vegetables
- cooked or canned fruit without skin or seeds
- pudding
- plain cakes
- soft cookies without fruit or nuts
Fibre- and Residue-Restricted Diet
This diet uses foods that leave only a small amount of residue in the colon.
It may be used for diseases of the colon and diarrhea.
Allowed foods include:
- coffee and tea
- milk
- carbonated beverages
- strained fruit juices
- refined bread and crackers
- creamed and refined cereal
- rice
- cottage cheese and cream cheese
- eggs that are not fried
- plain puddings and cakes
- jelly
- custard
- sherbet and ice cream
- strained vegetable juices
- canned or cooked fruit without skin or seeds
- potatoes that are not fried
- strained cooked vegetables
- plain pasta
Raw fruits and vegetables are not included.
High-Fibre Diet
A high-fibre diet increases fibre and residue in the colon to stimulate peristalsis.
It may be used for constipation and other gastrointestinal disorders.
Foods include:
- all fruits and vegetables
- whole wheat bread
- whole grain cereals
- whole grain rice
- fried foods
- milk
- cream
- butter
- cheese
- meats
Bland Diet
A bland diet uses foods that are mechanically and chemically nonirritating and low in roughage. Foods are served at moderate temperatures, without strong spices or condiments.
It may be used for:
- ulcers
- gallbladder disorders
- some intestinal disorders
- after abdominal surgery
Foods include lean meats, white bread, creamed and refined cereals, cream or cottage cheese, jelly, plain puddings, cakes, cookies, and eggs that are not fried.
Other choices include:
- butter and cream
- canned fruits and vegetables without skin or seeds
- strained fruit juices
- potatoes that are not fried
- pasta
- rice
- strained or soft-cooked carrots, peas, beets, spinach, squash, and asparagus tips
- creamed soups made from allowed vegetables
Fried foods are not included.
High-Calorie Diet
A calorie is a unit used to measure the energy produced as the body burns food.
A high-calorie diet increases intake to about 3000 to 4000 calories. It includes three full meals and between-meal snacks.
It may be used for:
- weight gain
- some thyroid imbalances
The diet increases all foods. It uses large portions of a regular diet with three between-meal snacks.
Calorie-Controlled Diet
A calorie-controlled diet provides adequate nutrients while controlling calories. Its purpose is to promote weight loss and reduce body fat.
Foods include choices low in fats and carbohydrates and lean meats.
Foods and drinks to avoid include:
- butter and cream
- rice
- gravies
- salad oils
- noodles
- cakes and pastries
- carbonated beverages
- alcoholic beverages
- candy
- potato chips
- similar foods
High-Iron Diet
A high-iron diet contains foods that are high in iron.
It may be used:
- for anemia
- after blood loss
- for women during the reproductive years
Foods include liver and other organ meats, lean meats, egg yolks, shellfish, dried fruits, dried beans, leafy green vegetables, lima beans, peanut butter, and enriched breads and cereals.
Fat-Controlled, or Low-Cholesterol, Diet
This diet uses foods that are low in fat and prepared without adding fat.
It may be used for:
- heart disease
- gallbladder disease
- disorders of fat digestion
- liver disease
- diseases of the pancreas
Foods include:
- skim milk or buttermilk
- cottage cheese
- jelly
- sherbet
- fruit
- lean meat, poultry, and fish that are baked, broiled, or roasted
- fat-free broth
- soups made with skim milk
- margarine
- rice
- pasta
- breads and cereals
- vegetables
- potatoes
Cottage cheese is allowed, but other cheeses are not.
High-Protein Diet
A high-protein diet helps promote tissue healing.
It may be used for:
- burns
- high fever
- infection
- some liver diseases
Foods include meat, milk, eggs, cheese, fish, poultry, breads, cereals, and leafy green vegetables.
Sodium-Controlled Diet
A sodium-controlled diet allows a certain amount of sodium.
It may be used for:
- heart disease
- fluid retention
- liver disease
- some kidney diseases
Fruits, vegetables, and unsalted butter are allowed.
Not allowed: Salt is not added at the table. Highly salted foods and foods high in sodium are not allowed. Salt used during cooking may also be restricted.
Cardiac, or Heart-Healthy, Diet
A cardiac diet may be used for people with a personal or family history of heart-related or stroke-related illnesses.
The diet includes:
- a variety of fruits and vegetables each day, with 7 to 10 servings
- grain products each day
- fish, especially oily fish containing omega-3 fatty acids, at least 2 times a week
- limited saturated fat and cholesterol
- healthy fats
- limited salt, or sodium
If alcohol is consumed, the diet calls for moderation. The stated limit is no more than 2 drinks per day for men and 1 drink per day for women.
Sodium and Water Retention
The average daily diet contains about 3000 to 5000 mg of sodium. This is twice the daily amount required by the body.
Healthy people excrete excess sodium in the urine. Heart disease, kidney disease, some drugs, and some complications of pregnancy can cause the body to retain extra sodium.
Sodium causes the body to retain water. Too much sodium can cause tissues to swell with water and excess fluid to build in blood vessels.
The extra fluid makes the heart work harder. This increased workload can cause serious complications and even death.
Restricting sodium helps the body retain less water. Less water in the tissues and blood vessels reduces the amount of work the heart must do.
A physician may order sodium restriction. Use food labels to determine salt content.
2000- to 3000-mg Sodium Diet
This is called a low-salt diet or no-added-salt diet.
The sodium restriction is mild.
- High-sodium foods are omitted .
- A minimum amount of salt is used in cooking.
- Salt is not added at the table.
1000-mg Sodium Diet
The sodium restriction is moderate.
- Food is cooked without salt.
- Foods high in sodium are omitted.
- Canned vegetables that are high in sodium because of canning are restricted in amount.
- Salt-free products, such as salt-free bread, are used.
- Diet planning is necessary.
500-mg Sodium Diet
The sodium restriction is severe.
The restrictions used for the mild and moderate sodium diets continue. Vegetables high in sodium are also omitted.
Additional restrictions are:
- milk: 1 cup per day
- egg: 1 per day
- meat: 120 g (4 oz) per day
Diet planning is essential.
Diabetes Meal Planning
Diabetes meal planning is used for clients with diabetes.
Type 1 diabetes results from a lack of insulin. Type 2 diabetes results from insulin resistance.
In healthy people, the pancreas produces and secretes insulin. Insulin enables the body to use the sugar that a person consumes.
When a person lacks insulin, sugar builds up in the bloodstream instead of being used by the cells for energy.
Diabetes is usually treated with insulin or medication, diet, and exercise.
How the Diabetes Meal Plan Is Developed
The dietitian and client develop the meal plan together. Consistency in following the plan is key.
The plan considers the client’s food preferences. Food amounts or preparation methods may need to change.
The plan also considers the nutrient-rich calories the client needs.
The same amount of carbohydrates, protein, and fat is eaten each day. The dietitian teaches clients, families, and other team members about:
- portion control
- nutrient-rich food choices
- food group regulations
- food substitutions
Meals and snacks are eaten at regular times. The client eats at the same time every day.
Gluten-Free Diet
Gluten is a protein that comes from wheat or related grains. These grains include:
- barley
- oats
- rye
- triticale
- Kamut
- spelt
Gluten can also enter a food when the food comes into contact with gluten-contaminated items during manufacturing or distribution.
Approximately 340000 Canadians, or 1% of the population, cannot tolerate gluten.
Celiac disease is a negative physical reaction to a gluten protein found in wheat or related grains such as barley, rye, and sometimes oats.
In celiac disease, an allergic reaction to gluten in the diet causes inflammation and destruction of the inner lining of the small intestine.
Nova Scotia CCA Note
Sorrentino describes gluten as coming from wheat and related grains that include oats, and it describes celiac disease using allergy wording. Current Health Canada guidance, which applies in Nova Scotia, makes an important distinction. Health Canada describes gluten as a group of proteins found in wheat, rye, and barley. It describes celiac disease as a chronic immune-mediated intestinal disease that is different from a food allergy. (canada.ca)
Health Canada also states that oats do not contain gluten themselves, although regular oats often become contaminated with wheat, rye, or barley during growing, harvesting, or transportation. Most people with celiac disease can consume specially produced gluten-free oats that are protected from this contamination. (canada.ca)
Why this matters in Nova Scotia: A Nova Scotia student may still need to recognize Sorrentino’s wording for study purposes, while current Canadian food guidance distinguishes celiac disease from food allergy and treats gluten-free oats differently from regular oats.
Official source: Health Canada, Gluten – A group of proteins that people with gluten-related disorders should avoid Official Health Canada guidance
Last checked: September 19, 2026
Exam Clue Words
- Not allowed: On a sodium-controlled diet, adding salt at the table is not allowed. Highly salted foods and foods high in sodium are also not allowed.
- Same: Diabetes meal planning uses the same amount of carbohydrates, protein, and fat each day, with meals and snacks at regular times.
- At least: The cardiac diet includes fish, especially oily fish, at least 2 times a week.
- No more than: When alcohol is consumed on the cardiac diet, the stated limit is no more than 2 drinks per day for men and 1 drink per day for women.
Fast Review
Focus on the diet name, why it is used, and the important food rules or numbers.
- Clear-liquid foods are liquid at body temperature, leave little residue, and are nonirritating and non-gas-forming.
- A full-liquid diet includes clear liquids plus foods such as milk, strained soups, pudding, yogurt, and other foods that are liquid or melt at body temperature.
- A mechanical soft diet uses semi-solid, easily digested foods and may be used for chewing difficulties.
- Fibre- and residue-restricted diets leave little residue in the colon, while high-fibre diets increase fibre and residue to stimulate peristalsis.
- A high-calorie diet provides about 3000 to 4000 calories and includes three full meals plus between-meal snacks.
- Sodium restriction may be mild at 2000 to 3000 mg, moderate at 1000 mg, or severe at 500 mg.
- On the 500-mg sodium diet, milk is limited to 1 cup, egg to 1, and meat to 120 g (4 oz) per day.
- Diabetes meal planning uses consistent amounts of carbohydrates, protein, and fat and regular meal and snack times.
- Type 1 diabetes results from a lack of insulin. Type 2 diabetes results from insulin resistance.
- Gluten comes from wheat and related grains, including barley, oats, rye, triticale, Kamut, and spelt.
- Celiac disease involves a negative physical reaction to gluten from wheat or related grains.
- A regular, general, or house diet means there are no dietary limits or restrictions.
Final Pep Talk
There are many diet names, food rules, and numbers in this topic, so review them in small groups. Focus first on what each diet is for, then connect it with its main food rules and important numbers.