DIET MANAGEMENT

6 Diet Management

Fatty acid composition of some important edible oils and fats (Values are percentage of total methyl ester of fatty acid)

S. Oil/fat Total sat- Total mono- Linoleic Linolenic Total no. urates unsaturates n6 n3 polyunsaturates

1. Coconut oil 89.5* 7.8 2.0 - 2.0

2. Corn oil 12.7 29.6 57.4 - 57.4

3. Cottonseed oil 25.9 22.9 50.9 - 50.9

4. Groundnut oil 20.9 49.3 29.9 - 29.9

5. Mustard or 10.7 56.0† 18.1 14.5 32.6 rapeseed oil

6. Olive oil 14.8 74.5 10.0 - 10.0

7. Palm oil 46.3 43.7 10.0 - 10.0

8. Palmolein 47.7 41.4 10.3 0.3 10.6

9. Rice bran oil 22.1 41.0 34.3 1.4 35.7

10. Safflower oil 10.7 16.7 73.5 - 73.5

11. Gingelly 13.7 41.3 44.5 - 44.5 (sesame) oil

12. Soyabean oil 13.1 28.9 50.7 6.5 57.2

13. Sunflower oil 9.1 25.1 66.2 - 66.2

14. Butter 69.4* 28.0 2.5 - 2.5

15. Lard 46.2* 45.2 11.0 - 11.0

16. Tallow 54.9* 40.9 4.2 - 4.2

*Includes lower-chain fatty acid. †Includes 46.5% of erucic acid (22:1).

Proteins A large group of related nitrogen-bearing organic compounds are termed as proteins. These complex organic molecules consist of many amino acids. Amino acids are known as the building blocks of body tissues.

Proteins are widely distributed in nature and are building blocks for the tissues. They are an essential structural component of muscles and organs. Proteins are an essential component of the body to keep the immune system strong and healthy; they synthesize neurotransmitters, form hormones that trigger growth and maintain metabolism. A balanced diet supplies the proteins that we need. Meats, eggs, pulses, soy and dairy products are

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Normal Nutrition 19

‘Others’ (Fats, oils and sweets)

Eat sparingly

Milk Meat group group

2-3 servings 2-3 servings

Fruit Vegetable

group group

2-4 servings 3-5 servings

Grain group

6-11 servings

Daily Food Guide

An average balanced diet for a day

Food groups No. of servings Approx. size of serving

1. Whole-grain cereals and cereal 9-10 or more 1 medium chapati or products: Chappati, rice, whole-wheat (This can be lower 1 large slice of bread bread, oats, idli, porridge with reduced calories.)

2. Milk and milk products—low fat 2 or more 1 glass of low-fat milk 240 mL or its equivalent 3. Pulses and legumes with husk 2 or more 1 bowl of cooked pulse 125 g or 25 g raw weight

4. Low-fat meat, poultry and fish 1 or more 30-40 g of lean chicken/fish or egg whites - 2

5. Vegetables and fruits 4-5 or more 125 g each

(Contd.)

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Normal Nutrition 21

Approximate food value

Carbohydrates (g) 287 66%

Proteins (g) 58 13%

Fats (g) 41 21%

Calories 1750 This diet is an example of a normal diet for a person requiring no modifications. Reduced activity on hospital admission lowers the calorie need, but other nutrient needs may be accelerated by the demands of illness and convalescence.

NORMAL DIET (MENU)*

BREAKFAST : Tea 1 cup with 1-2 teaspoons of sugar

Whole-wheat bread—2 slices Or

Whole-grain cereal (3-4 tablespoons or 50 g raw weight) Or

Idli—2 medium Or

Stuffed chappati—2 medium size Low fat milk (3% fat)—240 mL (1 glass) Or

Curd—1 serving + buttermilk 1 glass Egg whites 2/paneer 25 g/ sprouts 1 bowl

LUNCH : Salad

Chappati (atta 100 g) (4 medium size) Or

Rice 100 g (4 karchi) Dal 25 g (1 bowl) Curd 125 g (1 bowl) Green and other vegetables 100 g (1 bowl) Fruit (100 g) 1 medium size

TEA : Tea 1 cup with 1 teaspoon of sugar

Biscuits 2-3/upma/poha

*All food stuffs mentioned above are in terms of raw weights and edible portions.

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Normal Nutrition 25

Diet in Lactation

Nutritional requirements during lactation are higher than those during

pregnancy, and the diet has to be increased further. In diet during pregnancy, add:

● One glass of milk

● One serving of chappati/rice during lunch and dinner

● One serving of fruit

Total fluid during the day should be 7-8 glasses. Excess use of highly flavoured, gas-producing foods like

cabbage, radish, turnips, capsicums, onions, etc., should be avoided.

Diet for Infants (Up to 1 Year of Age) 0-5 Months : Exclusive breast-feeding on demand

: No water

: No honey

: No bottle milk

5-6 Months : Continue breastfeeding

: Cereals (rice) = twice a day

: Mashed banana, papaya, mango = once a day

: Cooked/mashed potato, carrot, pumpkin = once a day

: Feed = 3-4 times/day

6-9 Months : Continue breastfeeding, increase all the above-mentioned

foods

: Add khichri (rice + dal) or

mashed chappati = twice a day

Wheat to be introduced after 8 months

Washed dal = twice a day

*Soft boiled egg = 2-3 spoons

: Mashed vegetables = twice a day

: Mashed fruit = once a day

: Feed = 4-5 times/day

9 Months-1 year : Continue breastfeeding, feed family food

rice/chappati/khichri = 3 times/day

: Washed dal = twice a day

* Optional.

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38 Diet Management

Many diseases or medical problems cannot be diagnosed with

blood tests alone; however, they are an important tool and can

help in knowing the health status. Blood tests also help in

finding potential problems at an early stage, where treatments

or lifestyle changes may work the best.

Complete blood cell count

The table below shows the normal biochemical parameters and their normal ranges pertaining to the blood cells. Some of the values differ for men and women.

The physician will check on these values to advise on the management based on some other factors like age and ethnic group.

Parameters Normal range

Male: 5-6 million cells/μL Red blood cells

Female: 4-5 million cells/μL

White blood cells 4500 to 10,000 cells/μL

Platelets 140,000 to 450,000 cells/μL

Male: 14-17 g/dL Haemoglobin

Female: 12-15 g/dL Male: 41-50% Haematocrit Female: 36-44%

Blood glucose

The following table has the normal blood glucose range, along with prediabetes and diabetes range. The blood samples have to be taken after 8-10 hours of fasting.

Plasma glucose results (mg/dL)* Category

<99 Normal

100-125 Prediabetes

>126 Diabetes

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Therapeutic Nutrition or Medical Nutrition Therapy 39

Lipid profile

The following tables show ranges for total cholesterol, LDL (bad cholesterol) and HDL (good cholesterol).

Total cholesterol (mg/dL) Category

<200 Desirable

200-239 Borderline high

>240 High

LDL (mg/dL) Category

<100 Optimal

100-129 More than optimal

130-159 Borderline high

160-189 High

>190 Very high

HDL (mg/dL) Category

<40 High risk

40-59 Optimal

>60 Goo

d Liver enzymes

Serum glutamic oxaloacetic transaminase (SGOT): SGOT is present in the liver, heart, muscles, brain and kidney tissues. Injury to any of these organ tissues can increase the levels of SGOT in the blood. Normal range: 10-34 IU/L.

Serum glutamic pyruvic transaminase (SGPT): SGPT is primarily

present in the liver and is a specific test for detecting any

abnormalities in the liver. Normal range: 5-35 IU/L. Alkaline

phosphatase (ALP): ALP enzyme is found in the biliary duct cells

of the liver. Normal range: 20-140 IU/L. Bilirubin: Normal range

(direct): 0-0.3 mg/dL: normal range (total bilirubin): 0.3-1.9

mg/dL.

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Diets in Gastrointestinal Diseases 59

BREAKFAST : 1 cup of tea with sugar

Milk (low fat) 240 mL (1 glass) Bread or cereal 50 g (2 slices)

Jam 1 tablespoon

Fruit 1 (medium)

10.30 A.M. : Fruit juice 1 glass or lemon with sugar/buttermilk

LUNCH : Rice or chappati 75-100 g (3-4 medium)

Dal 25 g (1 bowl) Potato 100 g (1 bowl) Curd 25 g (1 bowl) Sago kheer: Milk (1 glass) Sago 25 g

Sugar 15 g

Fruits 2 (medium) Cooking fat 1 tsp

TEA : 1 cup of tea with sugar

Biscuits 2-3

DINNER : Same as lunch

Recovery stage

After the acute stage when enzymes begin to fall, normal diet is recommended.

A diet should have normal proteins and normal fat content as tolerated.

Low-Residue Diet This diet is used for patients who have undergone colostomy, ileostomy or resection of the bowel.

Types of food Foods included Foods excluded

Beverage Tea, coffee Extra milk 1 cup of milk Clear soup

Cereals White bread, semolina, rice, chappati Whole grains, porridge, whole- prepared from refined flour wheat bread

Legumes De-husked pulses Pulses with husk

Meat group Tender minced chicken or fish Fried mutton and fish

Eggs, cheese Egg —

(Contd.)

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60 Diet Management

Types of food Foods included Foods excluded

Vegetables Pureed green vegetables, potato All other vegetables without skin

Fruits Strained fruit juice, banana, cooked All fruits with seeds and skin apples, pears, peaches

Fats Butter, cream, oils (as desired) Processed cheese

Use soft, semisolid diet. Exclude more than 1 cup of milk.

High-Residue Diet This diet is used for chronic constipation.

Types of food Foods included Foods excluded

Beverages All kinds including milk None

Cereals Whole-wheat/bran bread White bread Whole-wheat porridge Semolina, noodles Oat meal Refined flour chappati Whole-wheat chappati Sago, arrowroot

Legumes All pulses with husk De-husked pulses Soyabeans

Meat group Meat/fish/chicken to be taken with green None leafy vegetables

Vegetables Green leafy vegetables, beans, peas, Root vegetables cauliflower

All other vegetables, other than root vegetables

Fruits Guava, papaya, pomegranate, custard Fruit juice apple, other fruits with seeds and skin

Fats Normal requirement as desired

Refined cereals whenever taken should be taken with lots of vegetables mixed into them.

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78 Diet Management

Harris-Benedict Formulas for Basal Energy

Expenditure (BEE)/Basal Metabolic Rate

(BMR) For women BMR = 655 + (9.6 × weight in kg) + (1.8 × height in cm) - (4.7 × age in years)

For men BMR = 66 + (13.7 × weight in kg) + (5 × height in cm) - (6.8 × age in years)

W = weight in kg

H = height in cm A = age in years

Equations and Factors to Estimate Actual Energy Expenditure (AEE)

AEE = BEE × AF × IF × TF

AF (Activity Factor) IF (Injury Factor)

In bed 1.1 Uncomplicated patient 1.0

In bed, but mobile 1.2 Postoperative state 1.1

Mobile 1.3 Fractures 1.2

Sepsis 1.3

Peritonitis 1.4

TF (Thermal Factor) Multiple trauma 1.5

38°C 1.1 Multiple trauma + sepsis 1.6

39°C 1.2 Burns 30-50% 1.7

40°C 1.3 Burns 50-70% 1.8

41°C 1.4 Burns 70-90% 2.0

Equations for Predicting BMR on Adults (kcal/24 hours) Sex Age Prediction equation

(years) Proposed by Proposed by ICMR expert FAO/WHO/UNU group (Indians)

Male 18-30 15.3 × BW (kg) + 679 14.5 × BW (kg) + 645

30-60 11.6 × BW (kg) + 870 10.9 × BW (kg) + 833

60 13.5 × BW (kg) + 487 12.8 × BW (kg) + 463

Female 18-30 14.7 × BW (kg) + 496 14.0 × BW (kg) + 471

30-60 8.3 × BW (kg) + 827 8.3 × BW (kg) + 788

60 10.5 × BW (kg) + 596 10.0 × BW (kg) + 561

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98 Diet Management

Dietary fibre content of common Indian foods

Food TDF IDF SDF

Cereals, grains and products

Pearl millet 11.3 9.1 2.2

Sorghum 9.7 8.0 1.7

Maize, dry 11.7 11 0.9

Finger millet 11.5 9.9 1.6

Rice 4.1 3.2 0.9

Wheat 12.5 9.6 2.9

Pulses and legumes

Bengal gram, whole 28.3 25.2 3.1

Black gram, whole 20.3 15.4 4.9

Green gram, whole 16.7 6.5 1.7

Lentil, whole 15.8 13.5 2.3

Red gram, whole 22.6 19.8 2.8

Soyabean 23.0 17.9 5.1

Vegetables

Carrot 4.4 3.0 1.4

Potato 1.7 1.1 0.6

Sweet potato 3.9 2.6 1.3

Yam 4.2 3.2 1.0

Bittergourd 4.3 3.2 1.1

Broad beans 8.9 6.7 2.1

Drumstick 5.8 4.8 1.0

Peas, green 8.6 7.2 1.4

Fruits

Papaya 2.6 1.3 1.3

Amla 7.3 5.8 1.5

Apple 3.2 2.3 0.9

Banana 1.8 1.1 0.7

Dates, fresh 7.7 6.9 0.8

Guava 8.5 7.1 1.4

Orange 1.1 0.6 0.5

Sapota 10.9 9.1 1.8

TDF: Total dietary fibre, IDF: Insoluble dietary fibre, SDF: Soluble dietary fibre

Source: Nutritive value of Indian foods, NIN, ICMR, Hyderabad

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136 Diet Management

HIGH-PROTEIN DIET

Recommended in chronic fevers and infections, trauma, fractures, postoperative, weight loss, anaemia, hyperthyroid, thyrotoxicosis and cancer. A high-protein diet must accompany adequate calories to spare proteins tissue, for building activity.

High-protein diet Meal Menu Amount BREAKFAST : Tea (50 mL milk) 1 cup (200 mL)

Milk (200 mL) 1 glass

Butter 10 g

Porridge 50 g/bread 2 slices

Egg 1

Cheese 30 g

LUNCH : Chappati or rice 100 g (4 medium sized)

Vegetable A 200 g (1 bowl)

Curd 125 g (1 bowl)

Dal 25 g (1 bowl)

Paneer 25 g

Cooking fat 10 g

Fruit (100 g) 1 medium

TEA : Tea (50 mL milk) 1 cup

Milk (200 mL) 1 glass

DINNER : Chappati or rice 100 g (4 medium sized)

Vegetable B 200 g (1 bowl)

Curd 125 g (1 bowl)

Dal/soyabeans 25 g (1 bowl)

Cooking fat 10 g

BEDTIME : Milk (200 mL) 1 glass

N.B.: For nonvegetarians substitute dal and paneer for meat/fi sh/chicken 75 g. Milk can be substituted for cheese, paneer, curd or soyabeans. High-protein supplements can be used to achieve higher protein intake.

Approximate food value

Carbohydrates (g) 240 Proteins (g) 75 Fats (g) 60 Calories 1800

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156 Diet Management

Alcohol

Alcohol is not a recommendation. However, studies have shown that there is a correlation between moderate alcohol and coronary artery disease (CAD). Moderate could be 1-5 drinks/week and not more than two at a time for men and one for women. One drink is 30 mL of hard drink (whisky, gin and vodka) or 120 mL of wine or 360 mL of beer. Red wine being rich in flavanoids is more beneficial, 1 g of alcohol also means 7 calories. Please check table for the calorie content of alcohol. Caloric value of hard and soft drinks

Beverages Quantity Carbohydrate(s) (g) Alcohol (g) Calories

Beer 250 mL (1 glass) 13 10 122

Brandy 30 mL (1 peg) - 14 98

Gin 30 mL (1 peg) - 12 84

Rum 30 mL (1 peg) - 14 98

Whisky 30 mL (1 peg) - 13 91

Champagne (dry) 30 mL (1 peg) 2 10 78

Red wine 100 mL 3 10 82

White wine 100 mL 3 9 75

Sherry 100 mL 2 5 43

Port 30 mL 4 5 51

Cola 30 mL 21 - 84

Orange drink 300 mL—1 bottle 21 - 84

Lemon drink 300 mL—1 bottle 21 - 84

Plain soda 300 mL—1 bottle 0 0 0

Traditional foods

Fenugreek. A commonly used condiment (methi), it is a rich source of dietary fibre. There are studies to show the hypocholesterolemic effect of fenugreek in patients who received fenugreek for a period of over 10 days. Fenugreek being bitter has to be incorporated into the diet, up to the level of 25 g/day. Garlic. Garlic (Allium sativum) is a commonly used food world- wide. Ayurvedic recommendations for garlic as a remedy for heart ailments are ancient, but recently scientific studies have also

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Diets Modified in Fats

163 4. Avoid all aerated drinks and alcohol except plain soda.

5. Avoid whole milk and use skimmed milk for tea, coffee, curd and

paneer. 6. Avoid the use of processed cheese and use cottage cheese or low fat cheese.

7. Avoid pure ghee, butter, cream, ice cream and other rich cream-based desserts.

8. Replace cooking fat with almonds and walnuts. 9. Use whole grain cereals, whole grams and pulses, whole

wheat porridge and whole wheat bread and oats. 10. Do not sieve flour to remove bran.

11. Supplement wheat with whole Bengal gram and do not sieve flour to remove fibre (wheat and Bengal gram 4:1 ratio).

12. Mix rice with whole grams or pulses in a ratio of 1:1 to incorporate fibre. 13. Use white meat, i.e. fish and chicken. Avoid the use of pork, mutton and other glandular meats.

14. Use omega 3 rich foods like fish and flax seeds. 15. Use plenty of fresh green vegetables and sprouts.

A Day’s Menu for Low-Cholesterol, High-HDL Diet BREAKFAST : Tea 1 cup with small amount of sugar

Milk (low fat) 1 glass (200 mL)

Whole-wheat bread slices 2 or whole-wheat porridge or oats 50 g

Egg white 1 or paneer 25 g or sprouts

LUNCH : Salad, chappati (wheat and Bengal gram 4:1) 80 g

(4 medium-size)

Curd (low-fat milk) 125 g (1 bowl) Whole pulse with husk 25 g (1 bowl) Green vegetables 125 g (1 bowl) Cooking oil 10 g (2 teaspoons) Fruit 200 g (2 medium) TEA : 1 cup of tea with little sugar

Sprouts/soya upma 50 g (1 serving)

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Diets Modified in Calories 185

Approximate Daily Allowances of Each Food Group for an Adult on Reducing Diet/Day

Food groups No. of servings Approximate size of serving

Cereals and cereal products chap- 5-6 or more 1 medium chappati or pati, rice, bread, idli, porridge 1 large slice of bread

Milk and milk products (low fat) 2 or more 1 glass of low-fat milk (240 mL or its equivalent)

Pulses and legumes with husk 2 or more 1 bowl of cooked pulse or 25 g raw weight

Meat and meat products 1 or more 100-200 g of lean chicken/fish or egg whites 2

Vegetables and fruits 4-5 or more 125 g each

Fats and oils (cooking medium) 2-3 1 tsp of oil

Optional group Not required -

Simple sugars, alcohol Not required -

A Day’s Menu BED TEA : One cup of tea or coffee without sugar

BREAKFAST : Whole-wheat bread 2 slices

Or

Idli 2 medium Or

Porridge 1 bowl Or

Oats 1 bowl Or

Stuffed chappati 1 medium-size Low-fat milk 240 mL (1 glass) Or

Curd 1 bowl Or

Buttermilk 2 glasses Egg whites 2/sprouts

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186 Diet Management

LUNCH : Salad,

Clear soup (without starch and fats) Chappati two medium (channa:wheat 1:4) Pulses with husk one serving Green vegetable one serving Curd from low-fat milk one serving Fresh fruit 1 medium (125 g) TEA : One cup of tea or coffee Biscuits two or three or sprouts DINNER : Salad Soup (without starch and fats) Chappati two medium or rice Curd one serving

Dal with husk one serving

Cooking oil (sunfl ower/mustard) 15 g (2-3 tsp/day) Soya nuggets/paneer from low-fat milk 1 serving Or

Grilled fi sh/chicken (lean)

Some low-calorie alternative food items

No. Items Alternatives

1. Parantha (200 cal) Plain chappati (80 cal)

2. Pulao/fried rice (170 cal/75 g) Plain boiled rice (80 cal/75 g)

3. Fried vegetables (140 cal/100 g) Baked vegetables (50 cal/100 g)

4. Fried or curried chicken or fish preparation Grilled (tandoori) chicken/fish (250 cal/135 g) (160 cal/135 g)

5. Fried eggs: omellete (120 cal) Poached/half boiled egg (60 cal)

6. Salad oil (1 tbs/14 g) or mayonnaise Lemon dressing (0 cal) dressing (100 cal/1 tbs/14 g)

7. Sour cream (210 cal/100 g) Yogurt (60 cal/100 g)

8. Regular sugar (20 cal/1 tsp) Caramelized sugar (5 cal/1 tsp)

9. Regular pudding or dessert (average 150 Fresh fruit as a dessert (40 cal/piece) cal/1 serving)

10. Aerated soft drink (60-80 cal) Plain soda with fresh lime (0 cal)

11. Whole milk (170 cal/1 glass) Skimmed milk (80 cal/1 glass)

12. Sharbat (80 cal/1 glass) Buttermilk (40 cal/1 glass)

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216 Diet Management Foods

to Be Included

1. Whole-grain cereals that are rich in fibre, vitamins and minerals like pearl millet (bajra), wheat, finger millet (ragi), maize, millets.

2. Green leafy vegetables and other vegetables. 3. Whole pulses and soyabeans.

4. Low-fat milk, curd and other milk products. 5. Sugar and oils for palatability.

Dietary Tips for Elderly 1. Take simple but nutritious diet.

2. Improve the quality of diet by adding liberal amounts of green leafy vegetables, fruits and whole cereals. 3. Take small frequent meals.

4. Take semisolid food and plenty of fluids. 5. Avoid fried foods.

6. Reduce total fats and refined carbohydrates. 7. Reduce salt intake.

8. Avoid fasting.

9. Maintain good social and psychological environment for normal health.

10. Do regular physical exercise like brisk walking. 11. Avoid inactivity, loneliness and social isolation.

A Day’s Menu for an Elderly Person BED TEA : 1-2 cups of tea or coffee with sugar

BREAKFAST : 1 glass of low-fat milk (200 mL); 2 slices of whole-wheat

bread or porridge or chappati made from whole-wheat

flour, paneer 25 g/egg white 1

10:30 A.M. : Buttermilk 1 glass/tea

LUNCH : Salad, soup, chappati 2 medium (whole wheat) 20 g each,

rice 1 karchi, dal with husk 1 bowl, curd 1 bowl, green

vegetables 1 bowl, soya/mustard cooking oil 1 tsp, fresh

fruit (100 g) 1 medium

3:30 P.M. : 1 cup of tea or coffee

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Test Meal 17

300 g Carbohydrate Diet To be given for 3 days prior to glucose tolerance test (GTT) as the normal diet for an adult (Page 20).

Add another 4 spoons of sugar or 2 tablespoons of jam or 1 glass of fruit juice.

350 Calorie Breakfast for Diabetics Used for determination of postprandial blood sugar after the fasting blood sugar sample.

Breakfast I : 1 cup of tea without sugar

1 glass of milk (200 mg)

2 slices of bread/50 g of porridge 1 egg

1 teaspoon of butter (5 g)

Breakfast II : 1 cup of tea without sugar

2 small chappatis (50 g atta) 1 bowl of curd (125 g) 1 bowl of green vegetables Paneer 25 g/soya nuggets 25 g/1 egg

Breakfast III : 1 cup of coffee without sugar

Idli 2 medium size

Sambhar 1 bowl

Curd 1 bowl or buttermilk 1 glass

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Appendix

CALORIE EXCHANGE (Food stuffs equivalent to 1 chappati—80 calories)

Name of the snack Amount (g) Generic measure

Dal vada 15 One small

Dhokla 65 Three medium-size pieces

Mathri 20 One small

Namakpara 15 3-4 pieces

Pakora 40 Two medium

Potato chips 15 Approx. 7 pieces

Potato kachori 20 Half medium

Samosa 30 One small

Biscuits (salted) 15 Approx. 5 pieces

Biscuits (sweet) 15 Approx. 5 pieces

Cream cracker 15 Approx. 2 pieces

Arrowroot biscuits 15 Approx. 3 pieces

Cheese titbits 14 Approx. 40 pieces

Fruit cake 20 One slice

Plain cake 20 One slice

Badam halwa 15 One tablespoon

Balushahi 17 Half medium

Burfi 20 One small

Fruit jelly 110 One small bowl

Gujia 15 Half small

Gulab jamun 20 One small

Imarti 15 Half medium

Jalebi 20 One small

Nan khatai 15 One small

Petha 50 One small

Pinni 15 Half small

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224 Diet Management

Name of the snack Amount (g) Generic measure

Rasgulla 25 One regular

Shakarpara 15 Two small

Sohan halwa 20 One-fourth regular size

Suji halwa 50 Half katori

Ice cream 40 Half cup

Puri 20 One small

Popcorn 20 One bowl

Parantha 15 Half medium

Condensed milk 35 Five teaspoons

Cheese (Amul) 20 Half cube

Baked custard 70 Half cup

Kheer 45 Half small katori

Milk cake 25 One small piece

Chakali 15 One small

Chewra (fried) 20 One tablespoon

FOOD VALUE OF PORTIONS COMMONLY USED

Food stuffs Unit (raw Carbo- Pro- Fats Calo- Na K weight) hydrates teins (g) ries (mg) (mg)

(g) (g) (g)

Milk and milk products

Milk (cow) 240 mL 11 8 10 166 40 350

Milk (buffalo) 240 mL 12 10 16 232 45 255

Curd (cow) 125 g 6 4 3 67 40 160

Paneer or channa 25 g - 4 3 39 58 18

Milk (skimmed dry) 25 g 13 9 - 88 40 350

Milk (skimmed fresh) 240 mL 11 6 - 70 40 350

Buttermilk (lassi) 240 mL 1 2 3 37 40 160

Khoa (whole milk) 25 g 5 4 8 108 - -

Cheese (processed) 25 g 1 6 6 82 175 21

Cereals and pulses

Atta, wheat (chappati) 25 g 17 3 - 80 5 79

Porridge (oatmeal) 25 g 16 4 3 107 - 885

Suji 25 g 18 3 - 84 5 21

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Appendix 227

CALORIFIC VALUE OF HARD AND SOFT DRINKS

Quantity CHO* (g) Alcohol (g) Calories

Beer 250 mL (1 glass) 13 10 122

Brandy 30 mL (1 peg) - 14 98

Rum 30 mL (1 peg) - 14 98

Whisky 30 mL (1 peg) - 13 91

Gin 30 mL (1 peg) - 12 84

Champagne (dry) 100 mL 2 10 78

Red wine 100 mL 3 10 82

White wine 100 mL 3 9 75

Sherry 30 mL 2 5 43

Port 30 mL 4 5 51

Cola 1 bottle 21 - 84

Orange drink 1 bottle 21 - 84

Lemon drink 1 bottle 21 - 84

Plain soda 1 bottle 0 0 0

* CHO—carbohydrate.

HOUSEHOLD MEASURES

1 glass (240 mL) Height 4.11/2”

Diameter on top 3”

Diameter at bottom 2”

1 glass (200 mL) Height 4.11/2”

Diameter on top 2.1/2”

Diameter at bottom 2”

1 bowl - 125 g Height 2”

(cooked weight) Diameter 3”

1 tablespoon 15 g

1 teaspoon 5 g

1 karchi (cooked weight) 100 g

1 cup (120 mL) Tea cup height 2”

Diameter 2”

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228 Diet Management

STANDARD HEIGHTS AND WEIGHTS CHART

Height Standard weight

Men Women

cm ft kg lb kg lb

152.3 5’-0” - - 50.8-54.4 112-120

154.8 5’-1” - - 51.7-55.3 114-122

157.3 5’-2” 56.3-60.3 124-133 53.1-56.7 117-125

159.9 5’-3” 57.6-61.7 127-136 54.4-58.1 120-128

162.4 5’-4” 58.9-63.5 130-140 56.3-59.9 124-132

165.0 5’-5” 60.8-65.3 134-144 57.6-61.2 127-135

167.5 5’-6” 62.2-66.7 137-147 58.9-63.5 130-140

170.0 5’-7” 64.0-68.5 141-151 60.8-65.3 135-144

172.6 5’-8” 65.8-70.8 145-156 62.2-66.7 137-147

175.1 5’-9” 67.6-72.6 149-160 64.0-68.5 141-151

177.7 5’-10” 69.4-74.4 153-164 65.8-70.3 145-155

180.2 5’-11” 71.2-76.2 157-168 67.1-71.7 148-158

182.7 6’-0” 73.0-78.5 161-173 68.5-73.9 161-163

185.3 6’-1” 75.3-80.7 166-178 - -

187.8 6’-2” 77.6-83.5 171-184 - -

190.4 6’-3” 79.8-85.7 176-189 - -

Source: Life Insurance Corporation of India

Appendix.indd 228 12/21/2010 12:54:32 PM

RECOMMENDED DIETARY ALLOWANCES FOR INDIANS—2010

Group Particulars Body Net Protein Visible Cal- Iron Vit. A μg/d Thia- Ribo- Niacin Pyridox- Ascorbic Dietary Vit. B12 Magne-

wt energy g/d fat cium mg/d Reti- β-caro- mine flavin eqivalent ine acid folate μg/d sium

kg kcal/d g/d mg/d nol tene mg/d mg/d mg/d mg/d mg/d μg/d mg/d

Sedentary work 2320 25 1.2 1.4 16

Man Moderate work 60 2730 60.0 30 600 17 600 4800 1.4 1.6 18 2.0 40 200 1.0

Heavy work 3490 40 1.7 2.1 21

Sedentary work 1900 20 1.0 1.1 12

Moderate work 2230 55.0 25 600 21 600 4800 1.1 1.3 14 2.0 40 200 1.0

Heavy work 2850 30 1.4 1.7 16 Woman 55

Pregnant woman +350 82.2 30 1200 35 800 6400 +0.2 +0.3 +2 2.5 60 500 1.2

Lactation 0-6 m +600 77.9 30 +0.3 +0.4 +4 2.5 1200 25 950 7600 80 300 1.5

6-12 m +520 70.2 30 +0.2 +0.3 +3 2.5

92 kcal/ 1.16 g/ 46 μg/ 0-6 months 5.4 - 0.2 0.3 710 μg/kg 0.1

kg/d kg/d kg/d Infants 500 350 2800 25 25 0.2

80 kcal/ 1.69 g/ 6-12 months 8.6 19 05 0.3 0.4 650 μg/kg 0.4

kg/d kg/d

1-3 years 12.9 1060 16.7 27 09 0.5 0.6 8 0.9 80 400 3200

Children 4-6 years 18.0 1350 20.1 25 600 13 0.7 0.8 11 0.9 40 100 0.2-1.0

7-9 years 25.1 1690 29.5 30 16 600 4800 0.8 1.0 13 1.6 120

Boys 10-12 years 34.3 2190 39.9 35 21 1.1 1.3 15 1.6 40 140 0.2-1.0

Girls 10-12 years 35.0 2010 40.4 35 27 1.0 1.2 13 1.6

Boys 13-15 years 47.6 2750 54.3 45 32 1.4 1.6 16 2.0 800 600 4800 40 150 0.2-1.0

Girls 13-15 years 46.6 2330 51.9 40 27 1.2 1.4 14 2.0

Boys 16-17 years 55.4 3020 61.5 50 28 1.5 1.8 17 2.0 40 200 0.2-1.0

Girls 16-17 years 52.1 2440 55.5 35 26 1.0 1.2 14 2.0

Source: Nutrient Requirements and Recommended Dietary Allowances for Indians. ICMR/National Institute of Nutrition, Hyderabad, India, 2009.