AGA UMAR TARIQ

1. LECTURER:- UMAR TARIQ
Msc OTT/ANAESTHESIA

2.  Energy may be defined as the capacity to do
work.
 We require energy to carry out the basic body
functions
 It is also required to maintain vital process
such as respiration, circulations. This energy
we get from the food we eat.

3.  The main energy sources in diet are
carbohydrates, fats and proteins
 1 gram of protein yields 4 kcal of energy.
 1 gram of fat yields 9 kcal of energy.
 1 gram of carbohydrates yields 4 kcal of
energy.
 About 60-70% of the total energy required
by the body should come from carbohydrate
foods
 20-30% from the fats and 15 % from the
proteins

4.  Energy needed by the body is measured in
kilocalories and usually expressed as calories.
 The international unit of energy is joule
denoted by J
 1 kilocalories = 4148 joules or 4.184 kilo
joules

5. Energy recommended by nutrition expert
group Indian council of Medical
research(ICMR) 196
 For Male average weight 55 kg
1. An adult sedentary worker:- 2,400 kcal
2. Moderate worker:- 2,800 kcal
3. Heavy worker such as (Farmer,
labour,gardner) :- 3,900 kcal.

6. 1. Sedentary worker:- 1,900 kcal
2. Moderate worker:- 2,200 kcal
3. Heavy worker :- 3,000 kcal
4. During pregnancy:- +300 kcal
5. During lactation :- +550 kcal
INFANTS
0-6 months 100kcal/kg BW
7-12 months 120kcal/kg BW

7.  Balanced diet is one which provides all the
nutrients required for maintenance and
regulation of body functions in adequate
amount. the nutrients included in balanced
diet are as following:-
 Carbohydrate foods to provide energy
 Protein foods for growth and repair of body
tissues
 Fat to provide energy and for absorption of fat
soluble vitamins
 Minerals and vitamins protective foods
essential for digestion, absorption,
transportation and utilization of the nutrients

8. Balanced diet must include:-
 Staple food:- wheat, rice , millets,
carbohydrates, vegetables, potatoes and
fruits like banana etc
 Protein foods:- pulses, legumes, milk
products, meat fish eggs etc
 Protective foods:- green leafy vegetables,
other vegetables and fruits etc
 Fats and sugars:- cooking oil, sugar etc

9.  Balance diet should provide protein 15-20%
of daily energy requirement i.e. 1g/kg BW
 Fat should not exceed 20-30% of daily energy
requirement out of total calories.
 Rest of energy come from carbohydrates
 Balance diet must provide all vitamins,
minerals, and water in sufficient quantity.
 All factors age, sex, beliefs and working
conditions should be considered while
planning the menu.

10.  Select food stuffs from all food groups
 Select the total amount of food stuffs for
day`s menu
 Divide the total food stuffs in days, various
meals 3-4 times a day
 Decide the menu
 Monitor the day`s diet for correct food group
and quantity.

11.  Meal planning or menu planning is defined as, a
simple process involving application of the
knowledge of food, nutrients, food habits, likes
and dislikes to plan wholesome and attractive
meals.
 Meal planning is a pleasant and satisfying task
when the family shares together the happy
experiences on the family table.
 In the hospital, it becomes one of the important
responsibilities of the nurse and dietetics
department to plan the meal for the patient
according to their disease and condition i.e. Diet
in surgical condition, diet for cardiac patients, and
diet for renal diseases etc

12. To meet the nutritional needs of the individuals and
the patients in the hospital
 To fasten the recovery of the patient
 To plan meals within the food cost
 To provide variety of foods
 To save money, time and energy
 To improve the quality of food
 To improve the appetite so that maximum diet is
consumed and wastage is minimized.

13. To meet the nutritional needs, successful meal
planning depends on many factors and
principles which should be kept in mind while
planning the meals for the family or for the
patient in the hospital
1. Disease condition of the patient:- to plan
the diet for patient is an important task of
the nurse in the hospital, so meal planning
should be done according to the disease of
the patient,e.g. High protein and vitamin
diet for operated patient, liquid and soft
diet for seriously sick patient

14. 2. Family composition:- Meal planning in the
family is influenced by its composition, age,
sex, occupation of family member. No two
persons have exactly the same nutritional
needs. So planning should be done by keeping
the individual needs of all members in mind.
3. Meal planning should meet the nutritional
requirement:- a good menu is one which will
not only provide adequate calories, fat and
proteins but also vitamins and minerals which
are essential for the physical well-being of
each member of the family by keeping them
strong, healthy and free from diseases

15. 4. Planning should save time and energy:- Meal
planning should be done in such a way that
recipies should be simple, Time and energy can be
saved by using pressure cooker and microwave etc
5.Economic consideration:- Meal planning should
satisfy the budget of the family. The cost of the
meal can be reduced by using
 Seasonal foods.
 Combination of foods like cereals and pulses,
locally available foods. It does not mean that costly
foods are more nutritious. Many cheap foods
provide good quality nutrients.

16. 6. Food habits:- food habits( religion, tradition
and customs) must be kept in mind while
planning meal
7. Left over food
8.Meal planning should give maximum
nutrients:- Loss of nutrients during processing
and cooking sho.uld be minimized

17.  It has been recommended that the daily
requirements of all nutrients should be arranged in
three meals:
1. Breakfast:- Basic breakfast should provide more
than 25 % of the daily requirement. A nutritionally
complete breakfast should consist of fruits,
cereals, milk, bread and eggs.
2. Lunch:-owing to limitations of time or absence
of some family members at noon. Lunch is lighter
meal than dinner, although foods included are
same as for dinner.
3. Dinner:- The dinner menu should be made after
plan for breakfast and lunch are complete. The
meal should be satisfying and nutritious

19. 1. Number of family members:- number of
members in the family, age , sex, occupation
and increased meal during pregnancy and
lactation and adolescence to be kept in mind.
2. Family`s income:- Money spent on the food
depends upon the income of the family.
Budget is increased if income is more.
3. The location of market:- Super markets
generally provide food at low cost that small
neighbourhood market but transportation is
again problem for some people.

20. 4.Alternative market choice:- Such as ration
stores(depos) sell the products at low cost or to
buy from the wholesale market, although these
products may not be graded for the quality but
the nutritive value of these food is good.
5. Snacks items and beverages:- This category
can substantially increase the food expenditure
without adding appreciably to the nutritive value
of food.

21. 6. Availability of supplementary programs where
income is limited:- Food in school (mid-day meal),
supplementary feeding for pregnant and lactating
mothers increases the available food supply.