MENU PLANNINGHendro K., dr

Medical Nutrition Departement

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

General objective

Daftar komposisi bahan makanan & Food list exchange.

Krause’s Food Nutrition and Diet Therapy.

References book

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

Steps

Measurement : Body weight Body height / length BMI BIAStatus : Obese Normal Undernourished

Step 1 : Status Nutritional Assessment

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

Step 2 : Nutritional Requirement Calculation

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 3 : Meal Planning

Fill the table Calculating with DKBM Remember : Nutritional Requirement Factually : not exactly precise

Step 4 : Re-Assess

Thank you