Transcript 4.1 preparing dessert for a special diet2009-07

PREPARING DESSERT FOR A
SPECIAL DIET
Low calorie diet for more nutrition
DEFINITION OF DIET
• Diet is a kind of food that is eaten according to the
special kind of substance or the various and amount of
the nutrition based on the disease circumstances
DEINITION OF THE MORE
NUTRITION
• The more nutrition is the term which is used to
indicate the accumulation of body fat that
exceeds the limit of normal
• The contents of normal fat in the body is 15 25% of body weight
• It is said as more nutrition when :
a. Men's body fat exceeds 27% of ideal body weigh
b. Women's body fat exceeds 30% of ideal body weight
Types and causes of More
Nutrition
• Kinds of More Nutrition
* Over weight
* Obesity
• The causes of More Nutrition
* Generation
* The consumption of excessive calories
* Lack of doing physical activity
Objectives and Principles of lowcalorie Diet
• ideal body can be achieved. The objectives of lowcalorie diet
• Provide low-calorie foods to loose weight up to normal,
and expected more of nutrition can make lower his/her
body weight gradually. So that the
The Principles of low-calories Diet
• to exploit the energy consumption lower than the
energy spent
THE REQUIREMENTS AND
VARIETY OF LOW-CALORIE DIET
Low-calorie diet requirements :
• The calorie needs is reduced from 500-1000
calories (carbohydrate & Fat )
• Given normal protein 1 - 1.5 g / kg BB
• Enough vitamins and minerals
• Food that contains higher fiber Is given to
provide a sense of satiety longer
• Feeding up to 3 times a day
• Fat is given in a limited number
• The implementation of the diet is done under
the supervision of a doctor / expert nutrition
Variety of low-calorie Die
•
•
•
•
•
Low calorie diet I = 1000 calories
Low calorie diet II = 1200 calories
Low calorie diet III = 1500 calories
Low calorie diet IV = 1700 calories
Needs of food a day for a variety of low-calorie diet can
be seen above in the table below
Table of the day Food Ingredients
needed for various low-calorie Diet
Total calorie a day
Food Ingredients
1000 calories
Gr
urt
1200 calories
Gr
Urt
1500 calories
Gr
Urt
1700 calories
Gr
Urt
Rice
90 ( 1,5 gls nasi)
120 ( 2 gls nasi )
Meat /
100 ( 2 ptg )
100 ( 2 ptg )
100 ( 2 ptg )
100 ( 2 ptg )
Egg
50 ( 1 btr )
50 ( 1 btr )
50 ( 1 btr )
50 ( 1 btr )
Tofu/tempe
50 ( 1 btr )
50 ( 1 btr )
50 ( 1 btr )
50 ( 1 btr )
Vegetable
300 ( 3 gls )
300 ( 3 gls )
400 ( 4 gls )
400 ( 4 gls )
Fruit
300 ( 3 ptg )
300 ( 3 ptg )
400 ( 4 ptg )
400 ( 4 ptg )
Oil
0
10
15
( 1,5 sdm )
15 ( 1,5 sdm)
Sugar
0
0
10
( 1 sdm )
15 ( 1,5 sdm )
Protein
57 gram
59
gram
64 gram
68 gram
Fat
31 gram
41
gram
47 gram
47 gram
198 gram
242 gram
Replacement
( 1 sdm )
Value Nutrition
Hydrate charcoal 128 gram
151 gram
Food materials that can and can not
be given
No
The food
Food that can be given
Food that can not be
given
1
Carbohydrate source
All types of food sources of carbohydrate
can be given but in a limited number.
Such as potatoes, rice, noodle, etc
2
Animal protein sources
Fish, chicken and meat without fat,
boiled/steamed/fried eggs, non-fat milk
Pork, mutton, chicken and
beef fatty, fried eggs, fullcream milk
3
Vegetable protein sources
Tofu, steamed/boiled/ sauted tempe
Peanut, cheese
4
Fat
Margarine and oil in the limited amount,
thin coconut milk
Thick coconut milk, oil,
cream, butter
5
Vegetables
All vegetables can be given
6
Beverages
Tea without sugar
Coffee and alcohol
7
Fruits
Papayas, bananas, oranges, sawos,
pineapples, juices
Durians, cempedak,
avocados, soursops
8
Others
Sugar, syrup in a limited number
(sugar / low-calorie syrup)
Sugar, syrup, jam, cakes,
chocolate
The steps Diet Menu
for low-calorie
• Knowing the data of public patients / clients included:
age, BB, TB, Sex
• Calculating nutritional needs based on substance over
• Specifying low-calorie diet should be based on the data
above
• Arranging menu based on the diet qualification and
food daily needs in accordance with the low-calorie diet
which be done by paying attention to the food that can
and can not be given, appearances, tastes, texture and
color variations in food