By V. Vimala
During this guide, the writer has attempted to spread prior to the scholars in regards to the position of vitamin within the administration of assorted
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Extra info for Advanced in Diet Therapy
5 Neg. Neg. 10 : Approximate Nutrient Value of Common Cooked Foods Item No. of servings Weight of cooked preparation Energy (K. cal) Fat (g) Protein (g) I. 1 3 6 0 4 9 4 1 7 7 3 II. Pulse Preparations Plain dhal Sambar Chole/Sundal 1K 1K 1K 140 160 150 170 81 115 4 2 5 10 4 7 III. Vegetable Preparations With gravy Dry Bagara Baigan Vegetable kofta 1K 1K 1K 1K 130 100 170 145 130 115 230 220 7 7 20 14 3 2 3 4 2 2 3 4 3 4 5 3 4 5 4 2 Contd... Exchange Lists for Meal Planning Item IV. Fried Snacks Bhajji Samosa Kachori Potato bonda Sago vada Masala vada Vada Dahi vada Vegetable cutlet V.
Calories The daily calorie requirement could be divided into three categories based on l 1000 K. cal l 1200 K. cal l 1500 K. cal Protein Normal recommended dietary allowances. Usually the low kcal diet contains 45 – 70 gs of protein per day. Protein will be around 20% kcal in a low kcal diet and 13–15% in diets with more kcal. Fat Around 30 and not more than 35% of kcal in the low kcal diet should come from fat. Carbohydrate Add together the kcal supplied by protein and fat. Substract this amount from the total kcal in the diet.
5. Inadequate nutrient intake. Inadequate nutrient absorption. Decreased nutrient utilisation. Increased nutrient losses. Increased nutrient requirements. B. Those whose preliminary assessment show the following: 1. 2. 3. 4. 5. 2 g/dl. Total lymphocytes less than 1500 mm3. Nonvoluntary weight loss. History of nutritional deficiency. Statement from client indicating change in appetite. 1 METHODS OF NUTRITIONAL ASSESSMENT Most of the information important to the nutritional assessment of the client will be obtained by careful evaluation of five major areas namely.
Advanced in Diet Therapy by V. Vimala