1. MEAL PLANNING DURING ILLNESS AND CONVALESCENCE
APPETITE (DESIRE TO EAT)
HUNGER (FEEL HUNGRY)
RECOVERING FROM ILLNESS, ACCIDENTS, OPERATION- BODY
WEAKNESS, POOR APPETITE, POOR DIGESTION.
a. SERIOUS OR COMPLICATED: STRICT DIET. ILLNESS. GREAT
WATER LOSS, INCREASED BODY TEMPERATURE, POOR
APPETITE.
LIQUIDS SHOULD BE PROVIDED WITH ENERGY, VITAMINS,
PROTEINS IN SOUPS, MILK (WITH OR WITHOUT LACTOSE),
GELATINE, WATER, TEA, GLUCOSE BASED DRINKS LIKE
GATORADE, SODIUM, POTASIUM, CLORIDE.
b. PARTIALLY RECOVERED: VOMITING, FEVER, DIAHORREA,
TIREDNESS.
 WELL BALANCED, ALL NUTRIENTS PRESENT.
 SMALL PORTIONS SERVED.
 FOOD EASY TO EAT AND DIGEST.
 DO NOT GIVE GREASY FOODS OR STRONG FLAVOURS OR
SMELLS. FOOD PREPARATION CARRIED OUT AWAY FROM
PATIENS.
 ENERGY VALUE LOWER THAN NORMAL, IN BED-NO PHYSICAL
ACTIVITY.
 ATTRACTIVE SERVING, VARIETY IN COLOURS, TEXTURE, FOOD
WELL COOKED AND PRESENTED.
 PARTICULAR LIKES AND DISLIKES TAKEN INTO ACCOUNT.
 HYGIENE- LEFT OVERS SHOULD NOT BE SERVED
(CONTAMINATION). GIVE ONLY COOKED FOODS CANCER-
INMUNO).
REDUCE OR AVOID:
 OILY FATTY FOODS- INDIGESTIBLE-NAUSEAS-VOMITING.
 HEAVY FOODS-PASTA WITH SAUCE-RICH CAKES (CHOCOLATE
AND CREAM)-SUET PUDDINGS.
 SPICY OR STRONGLY FLAVOURED FOODS.
 RICH PASTIES AND BISCUITS.