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MENU PLANNING

MENU PLANNING

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MENU PLANNING

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  1. MENU PLANNING Hendro K., dr Medical Nutrition Departement

  2. General objective • Understand, explain and develop the dietary prescription in diettary management with the teamwork (dietitient/nurse) or make the nutritional application advice/education to the patient base on medical nutrition knowledge and related clinical reasoning depend on patient condition

  3. Referencesbook • Daftar komposisi bahan makanan & Food list exchange. • Krause’s Food Nutrition and Diet Therapy.

  4. Steps • Step 1 : Status Nutritional Assessment • Step 2 : Nutritional Requirement Calculation • Step 3 : Meal Planning • Step 4 : Re-Assess

  5. Step 1 : Status Nutritional Assessment Measurement : • Body weight • Body height / length • BMI • BIA Status : • Obese • Normal • Undernourished

  6. Step 2 : Nutritional Requirement Calculation Adult • BMR Male : 1 kkal/kg/hr • BMR Female : 0.9 kkal/kg/hr • Carbohidrat : 50-60% • Protein : 0,8-1,2 gr/kg • Fat : (20-25 %) Children • Energy : 80 – 100 kkal/kgBW/day • Protein : 1,5 gr/kgBW • Fat : 25 % from energy total

  7. Step 3 : Meal Planning • Determine Type of food: • Source of Carbohydrate, Protein, Fat, Vitamins, Minerals • Menu : food/ combine of food that ready to eat • Type of cooked • Frequency (times) • Amount / portion

  8. Step 4 : Re-Assess • Fill the table • Calculating with DKBM • Remember : Nutritional Requirement • Factually : not exactly precise

  9. Thank you