The aim of nutrition in diseases is to provide the patient with adequate and balanced energy and nutrients that the patient needs to take daily by taking into account the changes in the metabolism of digestion, absorption or nutrientrelated to disease or treatment.

• The best primary physician knows the whole story of the patient and the treatment process of the disease. Therefore, the primary physician decides on the patient’s diet. After the physician decides the diet that the patient needs to take, the nutrition program suitable for the patient’s diet is created.
• Every diet should be prepared special considering the person’s illness, physiological and psychological condition.
• The calorie of the diet is determined by the patient’s age, height, weight and physical activity.
• The content of the diet should be balanced with protein, carbohydrates and fats considering the disease.

If the patient has any limitations, arrangements are made accordingly. For example, in a kidney patient, protein or sodium may be restricted to potassium. In patients with COPD, the fat can be increased while the carbs are restricted.

• In patients with impaired digestion, absorption metabolism, or in patients who are allergic to a food, a diet plan is created by taking out that food or group of foods from their diet. For example, in a patient with lactose intolerance, milk and dairy products are removed from their diets. A child with an egg allergy does not have to send any food containing eggs to an adult patient.
• If there is any problem in the patient’s digestive system, adaptation is made in the consistency of the food. For example, mashed or soft meals are planned for patients with chewing problems.