MENU PLANNING Hendro K dr Medical Nutrition Departement

MENU PLANNING Hendro K. , dr Medical Nutrition Departement

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

References book � Daftar komposisi bahan makanan & Food list exchange. � Krause’s Food Nutrition and Diet Therapy.

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

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

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/kg. BW/day - Protein : 1, 5 gr/kg. BW - Fat : 25 % from energy total

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

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

Thank you