American Journal of Clinical Nutrition, Vol 1, 397-402, Copyright © 1953 by The American Society for Clinical Nutrition, Inc.

PLANNING THE HIGH PROTEIN DIET

Factors which affect the planning of the high protein diet include the nutritive efficiency of the protein, the amount of protein necessary in various pathologic conditions, the calorie level of the diet, and the patient's acceptance of the diet.

A plan has been presented for a diet containing 125 Gm. protein and approximately 2800 calories. Consideration has been given to the choice of supplementary foods to further increase the protein content of this diet, or to provide substitutes for foods in the suggested list. Skim milk powder is, in most instances, by far the best food for enhancing the protein content of the diet.

The cost of protein from various food sources has been compared.

A high protein, high calorie diet of natural foods can be planned to meet the requirements of most individuals in terms of total nutrient needs, consistency of foods, amount of bulk, and acceptability. When such diets are prepared with every regard for eye and taste appeal and presented to the patient as an important part of his therapy, there can be a markedly reduced need for expensive, unbalanced, and unpalatable feedings whether taken orally or by tube.