MEAL PLANNING FOR A (1-3) YR
I. MEAL PLANNING FOR A (1-3) YR. OLD CHILD
In this age group the weight of child is thrice the weight at birth. The height of child is 1½ times the height at the time of birth. Child learns to walk and talk. Teeth also appear. In other words, the child grows rapidly. The child starts expressing his likes and dislikes for food. So a child should be given food of his choice. In order to meet his choice, sometimes the child is not given nutritious food. A mother should keep in mind that child should get a balanced and nutritious diet, otherwise he will suffer from malnutrition. While doing meal planning these things should be kept in mind :
1. Child should be given a balanced and nutritious diet.
2. Food given should be sufficient.
3. Child should be given more of vegetables and cooked food.
4. There should be variety in the diet.
5. The diet should be served in an attractive manner.
6. Child should not be given fried and spicy food.
7. Child should never be forced to eat food.
8. Child should be given food at regular intervals.
NUTRITIONAL REQUIREMENTS :
1. Energy / Calories : A 1-3 yr. old child should be given 1240 k cal. Sources of energy are whole cereals and pulses, dry fruits, ghee, butter, oil etc.
2. Proteins : A 1-3 yrs. old child should be given 22g of proteins. Proteins are required for bones and muscles. Sources of protein are milk, milk products, whole cereals and pulses, soyabean, egg, meat, fish etc.
3. Fats : A 1-3 yrs. old child should be given 25 g of fats. Sources of fats are ghee, butter, oil, egg, meat, fish, dry fruits etc.
4. Minerals : To keep body healthy, to carry out various body activities properly, to provide resistance to various diseases minerals are required.
a) Calcium : A 1-3 yrs. old child should be given 400 mg. of calcium. It is required for healthy bones and teeth.
Sources : Milk and milk products, egg, whole cereals and pulses etc.
b) Iron : A 1-3 yr. old child should be given 12mg of iron per day. Iron is required for proper growth of body. If the body is deficient in iron, the child will suffer from anemia and will become paled the resistance to various diseases will be reduced.
Sources of iron are whole cereals and pulses, sprouts, green leafy vegetables, roasted gram, jaggery, sugarcane juice etc.
5. Vitamins : Vitamins are required to fight against diseases. This increases resistance to various diseases. Various vitamins which are important for health are as follows :
a) Vitamin A: A 1-3 yr. old child should be given 400 µgm of retinol and 1600 µg carotene. Sources of vit. A are milk, milk products, egg, meat, fish, yellow and orange coloured fruits and vegetables.
b) Vitamin B : It increases appetite and also helps in maintaining healthy skin and digestive system. A 1-3 yr. old child should be given 0.6 mg of B1 (Thiamine), 0.7 mg. of B2 (riboflavin) and 8 mg. of B3 (Niacin).
Sources of vitamin B are : Yeast which is best source, whole cereals and pulses and sprouts. Milk is also good source of vitamin B2.
c) Vitamin C : (Ascorbic Acid)- A `-3 yr. old child should be given 40 mg girt C.
II. MEAL PLAN FOR A 4-6 YR. OLD CHILD :
Children belonging to this group are very active and they like all type of food. In this age child should be given all food products. Their diet should be nutritious and balanced. This is period of growth for child. So the nutritional requirements is increased. Diet should contain milk, milk products, raw fruits and vegetables. The diet should be served in an attractive manner. There should be variety in diet.
NUTRITIONAL REQUIREMENTS
1. Energy/Calories : A 4-6 yrs. old child should be given 1690 K cal. of energy.
Sources : Whole cereals and pulses, dry fruits, ghee, butter, oil etc.
2. Proteins : A 4-6 yrs. old child should be given 30 gm of proteins.
Sources : Milk and milk products, whole cereals and pulses, soyabean, egg, meat, fish etc.
3. Fats : A 4-6 yrs. old child requires 25 g of fats.
4. Minerals : Children belonging to this age requires more minerals because this is a period of growth and development. Child should be given more of calcium and phosphorus, so that they have healthy bones and teeth.
a) Calcium : A child should be given 400 mg of calcium in this age.
Sources : Milk and milk products, cod liver oil, small fishes which are eaten along with bones.
b) Iron : A 4-6 yrs. old child should be given 18 mg of iron.
Sources : Whole cereals and pulses, sprouts, green leafy vegetables, roasted gram, jaggery, sugarcane juice etc.
5. Vitamins : A 4-6 yrs. old child should be given more vitamins so that resistance is increased against diseases.
Vit. A 400 ug - retinol and 1600 ug - carotene
Vit. B1 0.9 mg
Vit. B2 1.0 mg
Vit. B3 11 mg.
Vitamin C A 4-6 yr. old child should be given 40 mg. of ascorbic acid.
Vitamin B12 - 0.2 - 1.0 µg
(D) Vitamin D : A 4-6 yrs. old child should take 200 I.U. of Vit. D. It is required for keeping bones and teeth healthy.
Sources : Sunlight, milk and milk products, egg etc.
THINGS TO BE KEPT IN MIND :
i) The diet should be nutritious and balanced.
ii) The child should be given more of protein and iron rich food.
iii) If child is not given a balanced diet, they can suffer from anemia, malnutrition and feel tired.
iv) More raw fruits and vegetables should be given.
v) There should be variety in the diet.
vi) Fried and spicy foods should be avoided and given in less amount.
vii) The diet should be rich in Vitamins, so that there is no loss of appetite and resistance to various disease is also increased.
III. MEAL PLAN FOR A 7-9 YR. OLD CHILD :
During this age the child grows rapidly. Children are active. They become socially more active. They are inspired by their friendly group. Due to increased physical growth, the nutritional requirement is increased. Food given to child should be nutritious and balanced. But while giving food to child the choice should be kept in mind.
NUTRITIONAL REQUIREMENTS
1. Energy / Calories : A child of 7-9 yrs. old should be given 1950 K. cal.
Sources : Whole cereals and pulses, dry fruits, oil, ghee etc.
2. Protein : A 7 -9 yrs. old child should be given 41 gm of protein.
Sources : Milk and milk products, whole cereals and pulses, soyabean, egg, fish etc.
3. Fats : A 7-9 yrs. old child should be given 25 g. of fats.
Sources : Ghee, butter, oil, egg, meat, fish, dry fruits etc.
4. Minerals : In order to maintain healthy bones and teeth, calcium and phosphorus should be given in more amount. Also iron is required in more amount otherwise the child can suffer from anemia.
a) Calcium : A 7-9 yrs. old child requires 400 mg of calcium.
Sources : Milk and milk products, egg, potato, whole cereals and pulses.
b) Iron : A 7-9 yrs. old child requires 26 mg. of iron.
5. Vitamins : Children belonging to this age group are socially active so they com in contact with several people and there are more chances of catching diseases or infections. With the help of vitamins resistance to various diseases can be increased.
a) Vitamin A : A 7 -9 yrs old child requires 600 µg of retinol and 2400 µg of carotene.
b) Vitamin B : Vit. B1 - 1 mg
Vit. B2 - 1.2 mg
Vit. B3 - 13 mg
Sources : Yeast, whole cereals and pulses, sprouts etc.
c) Vitamin C : A 7-9 yrs. old child should be given 40 mg of ascorbic acid.
Sources : Amla, Green Vegetables, Citrus fruits etc.
d) Vitamin D : A 7-9 yrs. old child should be given 200 I.U of Vit. D.
Sources : Sunlight milk, egg. etc.
THINGS TO BE KEPT IN MIND :
i) The diet should be nutritious and balanced.
ii) The child should be given more of protein and iron rich food.
iii) If child is not given balanced diet, they can suffer from anemia and malnutrition.
iv) More raw fruits and vegetables should be given.
v) There should be variety in the diet.
vi) Fried and spicy foods should be avoided and given in less amount.
vii) The diet should be rich in vitamins.
So that there is no loss of appetite and resistance to various diseases is also increased.
IV. MEAL PLAN FOR A 10-12 YRS. OLD CHILD :
During this age of the child grows rapidly. Children are active. They become socially more active. They are inspired by friendly group. Due to increased physical growth, the nutritional requirement is increased. Food given to child should be nutritious and balanced. But while giving food to child the choice should be kept in mind. In 10-12 yrs old boys and girls, they show difference in there physical growth. So their nutritional requirement is different. Boys compared to girls are given more calories, iron and vitamin B3.
NUTRITIONAL REQUIREMENTS :
1. Energy : 10-12 year old boys should be given 2190 k cal and girls require 1970 K cal.
Sources : Whole cereals and pulses, dry fruits, ghee, butter etc.
Boys are given more calories because physical growth of boys is more than girls and they are physically more active.
2. Proteins : 10-12 yrs old boys should be given 54 gm of proteins and girls of this age requires 57 gm of protein.
Sources : Milk and milk products, whole cereals and pulses, egg, meat, fish etc.
3. Fats : 10-12 yrs. old boys and girls should be given same amount of fats i.e. 22 gm.
Sources : Ghee, butter, oil, egg, dry fruits etc.
4. Minerals : To keep body healthy to carry out various body activities properly, to provide resistance to various diseases minerals are required.
a) Calcium : Boys and girls of this age require 600 mg of iron.
Sources : Milk and milk products, egg, potato etc.
b) Iron : Boys are given 34 mg of iron and girls are given 19 mg of iron. Boys are given more iron because iron helps to make muscles healthy. Their muscular mass is more.
Sources : Jaggery, Green Leafy Vegetables Sprouts etc.
c) Iodine : 10-12 yrs. old children should take iodised salt to meet iodine requirement
5. Vitamins : To increase resistance to diseases, more vitamins should be taken.
a) Vitamin A : 10-12 yrs. old boys should be given 600 µg of retinol and 2400 µg of carotene. Girls also require the same amount.
Sources : Milk and milk products, egg. fish, yellow and orange coloured fruits and vegetables.
b) Vitamin B : 10-12 year old boys and girls should be given 1 mg of vit. B1 and 1.2 mg of vit. B2.
Vit. B3 for Boys - 15 mg
Vit. B3 for Girls - 13 mg.
c) Vitamin C : 10-12 year old boys and girls should be given 40 mg of vit. C.
Sources : Amla, citrus fruits, green leafy vegetables, sprouts etc.
d) Vitamin D : 10-12 year old boys and girls should to given 200 I.U. of Vit. D. It is required for keeping bones and teeth healthy.
Sources : Sunlight, milk and milk products, eggs etc.
THINGS TO BE KEPT IN MIND :
i) The diet should be nutritious and balanced.
ii) The child should be given a more of protein and iron rich food.
iii) If child is not given balanced diet, they can suffer from anemia, malnutrition etc.
iv) More raw fruits and vegetables should be given.
v) There should be variety in the diet.
vi) Fried and spicy foods should be avoided or given in less amount.
vii) The diet should be rich in vitamins, so that there is no loss of appetite and the resistance to various diseases is also increased.
V. MEAL PLAN FOR A 13-15 YRS. OLD (ADOLESCENT) :
The exact period of adolescence is not clear because of different views of psychologists. According to one psychologist the period of adolescence is 12-18 yrs. According to another psychologist this period starts from 13-21 years but in Indian conditions the period of 13-18 year is a period of adolescence. In this stage there is difference in the physical development of boys and girls. That is why they have different nutritional requirements. Growth takes place rapidly in this stage. Internal processes like secretion of hormones increases. Both physical and mental changes are seen. In adolescence, children are very active. They are always very hungry. That is why they should be given a nutritious diet otherwise they will suffer from malnutrition.
NUTRITIONAL REQUIREMENTS :
1. Energy : 13-15 yrs old boys require 2450 K cal. and girls should be given 2060 K calories.
Sources : Whole cereals and pulses, dry fruits, ghee, butter, oil etc.
More calories are given in this stage because child is growing rapidly and their appetite is increased.
2. Proteins : Boys show more physical growth as compared to girls and they require more protein. Boys should be given 70 g of proteins and girls should be given 65 g of proteins.
Sources : Milk and milk products, pulses and cereals, soyabean, egg, meat, fish etc.
3. Fats : 13-15 year old boys and girls should be given 22 g of fats.
Sources : Butter, ghee, fish, egg, dry fruits etc.
4. Minerals : During adolescence more calcium and phosphorus is required. So that the health of teeth and bones can be maintained. Requirement of iron is also increased during this period.
a) Calcium : Both boys and girls of this age require the same amount of calcium i.e. 600 mg.
Sources : Milk, Milk Products, Potato, Regi etc.
b) Iron : 13-15 yrs. old boys should be given 41 mg of iron and girls should be given 28 mg of iron.
Sources : Whole cereals and pulses, sprouts, green leafy vegetables, sugarcane juice etc. Boys are given more iron because they have more muscles and iron helps to make muscles healthy.
c) Iodine : In adolescence both boys and girls should take iodised salt to meet iodine requirement otherwise they may suffer from goitre.
5. Vitamins : During adolescence requirement of vitamins increases. More of vit. A, B, C, D should be taken because these vitamins increase the resistance to diseases. Vitamins which are important for health are as follows :
a) Vitamin A : Boys and girls of 13-15 yrs. age group should be given the same amount of Retinol i.e.600 µg. and carotene i.e. 2400 ug.
Sources : Milk and milk products, egg, meat, fish, yellow orange coloured fruits and vegetables.
b) Vitamin B : It increases appetite and also helps in maintaining healthy skin and digestive system.
|Boys |Girls |
| Vit. B1 - 1.2 mg | Vit. B1 - 1.0 mg |
| Vit. B2 - 1.5 mg | Vit. B2 - 1.2 mg |
| Vit. B3 - 16 mg | Vit. B3 - 14 mg |
Sources : Yeast, whole cereals and pulses, sprouts, milk is a good sources of Vit. B2.
c) Vitamin C : Boys and girls of this age should be given 40 mg of Vit.C.
Sources : Gooseberry, citrus fruits, green leafy vegetables, sprouts etc.
d) Vitamin D : Boys and girls of this age group require 200 I. U. of Vit. D.
Sources : Sunlight, milk and milk products, egg. etc.
THINGS TO BE KEPT IN MIND :
1. Diet should be nutritious.
2. It should contain more of milk and milk products and soyabean.
3. More of vegetables and fruits should be included in the diet.
4. Fried and spicy foods should not be given.
5. Diet should contain, more vitamins to protect the adolescent from disease.
6. If the adolescent is not given a balanced diet, he may suffer from malnutrition, and anemia and loss of appetite.
VI. MEAL PLAN FOR A 16 - 18 YRS. OLD :
The exact duration of adolescence is not clear because of different views of psychologists. According to one psychologist the period of adolescence is 12-18 yrs. And according to another psychologist this period ranges between 12-21 year. But in Indian conditions the period of 13-18 yrs. is the period of adolescence. In this stage there is a difference in physical development of girls and boys. That is why they have different nutritional requirements. Growth takes place rapidly in this stage. Internal processes like secretion of hormones increases. Both physical and mental changes are seen. The adolescents are very active so they should be given a nutritious diet.
NUTRITIONAL REQUIREMENTS :
1. Energy : 16-18 yrs. old boys require 2640 kcal. and girls of this age requires 2060 k cal.
Sources : Cereals and pulses, dry fruits, ghee etc. More calories are given in this stage because the adolescent is growing rapidly and their appetite is also increased.
2. Proteins : Boys shows more physical growth as compared to girls and they require more protein. 16 - 18 yrs. old boys should be given 78 g of proteins and girls should be given 63 g.
Sources : Milk and milk products, whole cereals and pulses, soyabean, egg, meat etc.
3. Fats : Boys & girls of this age should be given 22 g of proteins.
Sources : Butter, oil, ghee, egg, dry fruits etc.
4. Minerals : During adolescence more calcium and phosphorus is required so that the health of teeth, bones can be maintained. Requirement of iron is also increased.
a) Calcium : 16 - 18 yr. old boys and girls should be given same amount of calcium i.e. 500 mg.
Sources : Milk and milk products, egg, potato etc.
b) Iron : 16-18 yrs. old girls are given 30 mg of iron and boys should be given 50 mg of iron.
Sources : Pulses and cereals, sugarcane juice, green leafy vegetables.
c) Iodine : Boys and girls of this age should take iodised salt to fulfill the requirement of iodine.
5. Vitamins : During adolescents the need of vitamins is increased. Vit A,B,C,D should be increased in the diet. Because vitamins help to increase the resistance to diseases.
a) Vit. A : 16 - 18 yrs. old boys and girls requires 600 µg. retinol and 2400 µg carotene.
Sources : Milk, egg, fish, yellow and orange coloured fruits and vegetables.
b) Vit. B : 16 - 18 Yrs. old boys should be given.
Vit. B1 - 1.3 mg
Vit. B2 - 1.6 mg
Vit. B3 - 1 7 mg
Girls should be given :
Vit. B1 - 1.0 mg
Vit. B2 - 1.2 mg
Vit. B3 - 14 mg
c) Vit. C : 16 -18 yrs. old boys and girls requires 40 mg vit. C.
Sources : Green leafy vegetables, sprouted cereals and pulses, fruits etc.
d) Vit. D : 16 - 18 yrs. old boys and girls require 200 I.U. of vit. D.
Sources : Sunlight, milk, milk product, egg.
THINGS TO BE KEPT IN MIND :
i) Diet should be nutritious.
ii) Milk, milk products and soyabean should be more in the diet.
iii) More of vegetables and fruits should be included in the diet.
iv) Pried and spicy food should not be given.
v) Vitamins should be more in the diet.
vi) If adolescent is not given a balanced and healthy diet he may suffer from malnutrition, anemia etc.
VII. MEAL PLANNING DURING ADULTHOOD :
The stage after adolescence is the stage of adulthood. In adults no new cells are formed but broken tissues and cells are repaired. So they must consume a nutritious diet. During this age group the adults are engaged in profession of their choice. Acc. to profession the adults can be divided int. three categories.
1. Sedentary workers like clerks, shopkeepers.
2. Moderate workers like engineer, bus conductor & housewives who does the household work herself.
3. Heavy workers like rickshaw puller, coolie and labourer.
NUTRITIONAL REQUIREMENTS :
1. Energy : A man doing simple work should be given 2425 k cal. a man doing medium work requires 2875 k cal. and a man doing heavy work requires 3800 k cal. In case of women doing light work 1875 k cal. should be given/ those doing. Medium work 2225 k cal should given & those doing work should be given, Heavy 2925 k cal.
Sources : Cereals and pulses, dry fruits, ghee, butter, oil etc.
Energy depends on the physical activity of the body. If a person is physically more active than more calories are needed.
2. Protein : Men doing light, medium and heavy work requires 60 g of protein. And women doing light, medium and heavy works require 50 g protein.
Adults should take both type of proteins i.e. 1st category and IInd category. Ist category includes milk, milk products, egg, meat etc. IInd category includes all cereals and pulses.
3. Fats : Men and women doing simple, medium and heavy work requires 20 g of fats.
Sources : Ghee, butter, oil, egg, fish etc.
4. Minerals : Important minerals for adults are as follows :
a) Calcium : Calcium is required for keeping bones and teeth healthy. Men and women doing simple, medium and hard work should be gives 400 mg calcium.
Sources : Milk & Milk Products, Potato, Sprouts etc.
b) Iron : Men doing simple, hard and medium work should be given 28 mg iron and women doing simple, medium and hard work requires 30 mg iron.
Sources : Sprouted pulses and cereals, green leafy vegetables, sugarcane juice etc.
c) Iodine : Iodised salt should be given to meet full requirement of iodine.
5. Vitamins : Vitamins are required to give energy to the body.
a) Vitamin A : Men and women doing simple, medium and hard work require 600 µg retinol and 2400 µg carotene respectively.
b) Vitamin B : Men doing simple, medium and heavy work require 1.2 mg, 1.4 mg and 1.6 mg of Vitamin B1 and 1.4 mg of Vit. B2 and 21 mg of Vit. B3. A woman doing simple, medium and heavy work requies 0.9 mg, 1.1 mg, 1.2 mg of Vit. B1, 1.1 mg, 1.3 mg and 1.5 mg of Vit. B2 and 12 mg and 14 mg of Vit. B3.
Sources : Whole cereals and pulses, yeast, sprouts milk is good source of Vit. B2.
c) Vitamin C : Men and women doing simple, medium and heavy work should be given 40 mg of Vitamin C daily.
Sources : Juicy fruits, green leafy vegetables, sprouted cereals and pulses.
d) Vitamin D : Men and women doing simple, medium and heavy work requires 200 I.U. of vitamin D.
Sources : Sunlight, cud liver oil.
THINGS TO BE KEPT IN MIND :
i) Adults should be given food according to their occupation.
ii) There should be variety in the diet.
iii) Quantity of food should be kept in mind.
iv) Spicy and fried food should be taken in less quantity.
v) There should be more of green vegetables and fruits in the diet.
A person from a good family can make meal planning very easily, but it is hard for a labourer. Labourer and medium pay class should be given cheap and nutritious food, like sugarcane juice green leafy vegetables, fruits etc.
VIII. MEAL PLAN FOR A PREGNANT LADY :
Pregnancy is that state when the foetus is developing very rapidly. During pregnancy several changes occur in the body of the lady. The body weight increases, so that nutritional requirements also increases. A healthy lady can given birth to healthy baby. So a pregnant lady should give proper attention to her diet so that she should remain healthy both physically and mentally. The growing baby is dependent an mother for nutritional requirements.
During pregnancy the nutritional requirements increase because foetus is growing rapidly and the uterus, the umblical cord and the breasts are also increase. Nutrients are also depositing in the body for delivery and lactation.
If the mother doesn't take a nutritious diet than a weak child will be born who will suffer from several diseases. During pregnancy body weight increases by 10 to 12 kg. If during this stage she is not given a nutritious diet, the baby will show deficiency of several nutrients. The body weight of the newly born is around 3 kg. And the following nutrients are found in the body of infant. Proteins- 500 mg, calcium 15 gm, phosphorus-15 gm, iron -0.3 gm to 0.4 gm. In order to store all these nutrients, we require a nutritious diet.
NUTRITIONAL REQUIREMENTS :
1. Energy : During pregnancy the requirement of energy increases. An additional 300 k cal. are required.
Sources : Cereals and pulses, dry fruits, egg, butter, oil etc.
2. Proteins : Protein is required for the growing feotus. During pregnancy additional 15 gm of protein should be given.
Sources : Milk and milk products, whole cereals and pulses, egg, meat, fish etc. Pregnant lady belonging to low income group should take roasted gram, pea nuts, soyabean.
3. Fats : A pregnant lady should be given 30 gm of fats.
Sources : Ghee, butter, oil, dry fruits etc.
4. Minerals : During pregnancy the requirement of minerals increases.
a) Calcium and Phosphorus : A fully developed new born infant has 30 gm of calcium, so a mother should consume sources of calcium in her diet. If requirement of calcium is fulfilled then requirement of phosphorus is also met automatically. 100 mg of calcium should be taken.
Sources : Milk and milk products, fish, potato etc.
b) Iron : A newly born baby has iron stores sufficient for six months. So the lady should consume sources of iron from her diet. A pregnant mother should take 38 mg of iron.
c) Iodine : During pregnancy the requirement of iodine increases. If the mother is suffering from iodine deficiency then the baby suffers from cretinism.
Sources : Green leafy vegetables, cereals, onion and iodised salt. Due to deficiency of iodine child may suffer from dwarfism. A pregnant lady should take 1750 µgm of iodine.
d) Sodium : During pregnancy normal amount of sodium is given. If mother is suffering from high blood pressure, then the amount of sodium is reduced. If the mother is vomitting a lot then the sodium intake is increased. Because if sodium level is less then premature infants can take birth and the new born baby will have low weight.
5. Vitamins : During pregnancy the level of vitamin is increased especially vitamin B.
a) Vitamin A : A pregnant lady should be given 600 µg of retinol and 2400 µg carotene.
Sources : Milk, milk products, egg, meat, fish.
b) Vitamin K : During pregnancy the requirement of vitamin K increases. During delivery-injection of vitamin K is given so that blood stops flowing and blood wastage is checked.
Sources : Green leafy vegetables, cereals, animal products like milk etc.
c) Vitamin C : During pregnancy 40 mg of vitamin C is given.
d) Vitamin D : During pregnancy 200 I.U. Vitamin D is taken daily.
e) Fibre : During pregnancy the fibre intake should be increased. Otherwise mother will suffer from constipation.
Sources : Raw fruits and vegetables, whole cereals and pulses etc.
f) Water : A pregnant lady should take 8-10 glass of water daily.
Sources : yeast, sprouts, whole cereals and pulses etc.
THINGS TO BE KEPT IN MIND :
i) Diet should be nutritious and balanced.
ii) Diet should be light.
iii) Food should be taken after short time.
iv) Spicy and fried food should not be given.
v) Jaggery should be given in place of sugar.
vi) Vegetables and fruits should be given more.
vii) Milk and milk products should be taken in more amount.
viii) Dinner should be taken 2-3 hrs. before sleeping.
If a pregnant lady is from low class then she should be given a cheap and nutritious diet like sugarcane juice, nuts, vegetable, fruits etc.
According to ICMR (Indian Council of Medical Research) :
A pregnant lady should include the following food reteing in her diet :
Cereals + 35 g egg + 2
Pulses + 50 g sugar + 10 g
Milk + 100 g
Meat + 60 g
IX. MEAL PLANNING FOR A LACTATING LADY :
During this stage requirement of nutrition is increased because even after birth, a baby depends on her mother. Mother's diet should be nutritious. Mother should try to remain happy and should be peaceful mentally. The environment around her should be healthy.
NUTRITIONAL REQUIREMENTS :
1. Energy : Requirement of energy is increased for the formation of milk. A mother should take 650 k cal. in first six months and in next 6 months 400 k cal.
Sources : Whole cereals and pulses, butter, ghee, oil.
2. Protein : Requirement of protein is also increased at this stage. In first six months, mother should be given 25 g protein. In next six months 18 g protein should be given.
Sources : Milk, milk products, whole cereals and pulses, soyabean, egg, meat, fish etc.
3. Fats : A lactating lady should be given 45 g fats.
Sources : Ghee, Butter, Oil, Egg, Meat etc.
4. Minerals : Requirement of minerals is increased for a lactating lady.
a) Calcium : A lactating lady should take 1000 mg of calcium.
Sources : Whole cereals and pulses, sprouted cereals and pulses, green leafy vegetables, sugarcane juice etc, potato, milk and milk products.
b) Iron : A lactating lady should take 30 mg of iron.
Sources : Whole cereals and pulses, sprouted cereals and pulses, green leafy vegetables, sugarcane juice etc.
c) Iodine : A mother should take iodised salt in her diet to meet iodine requirements.
5. Vitamins : Nearly all vitamins are present in the mother's milk. Because of that at the time of lactation requirements of vitamins is increased.
a) Vitamin A : A lactating lady should be given 950 µg of retinol and 3800 µg of carotene.
Sources : Milk, milk products, egg, meat, fish, yellow and orange coloured fruits vegetables.
b) Vitamin B : A lactating lady should be given more vitamin B because the need of energy is increased. A lactating lady should take 0.3 mg B1 and B2 and 0.4 mg of B3 in first six months.
Sources : yeast, sprouted cereals and pulses, whole cereals and pulses.
c) Vitamin C : A lactating lady should take 80 mg vitamin C.
Sources : Juicy fruit, amla, green leafy vegetables.
d) Vitamin D : A lactating lady should be given 200 I. U of vitaminD.
Sources : Sunlight is a good source of vitamin D.
A mother should take more liquid in her diet. At least she should take 8-10 glass water in a day.
THINGS TO BE KEPT IN MIND :
i) A mother should take a balanced and nutritious diet.
ii) There should be more protein in the diet.
iii) Spicy and fried food should be less.
iv) Environment should be free from tension.
According to I.C.M.R. a mother should take the following diet :
1. Cereals + 60 g
2. Pulses + 30 g
3. Milk + 100 g
4. Ghee + 10 g
5. Sugar + 10 g
X. MEAL PLAN FOR A PATIENT OF TYPHOID :
The normal body temperature in 37°C or 98.4F°. When heat produced by the body is more than the heat eliminated by the body the body temperature becomes more than normal and this condition is known as condition of fever.
Fever is of two types :
1. Acute Fever of short duration - eg cough, typhoid, pneumonia, chickenpox etc.
2. Mild fever of long duration eg T.B. etc.
CAUSES OF TYPHOID :
The main reason of typhoid is salmonella typhii. The micro-organisms attack the mucus lining of the intestine and they cause wounds in the intestine. These wounds start bleeding after sometime.
SYMPTOMS :
1. Headache
2. High Fever
3. Excessive Sweating
4. Digestive problems
5. Vomittings
6. Severe pain in stomach
PRINCIPLES OF DIET IN TYPHOID :
The diet should include high proteins, carbohydrates, calories, less fats, more liquids, less fibres and should be bland.
NUTRITIONAL REQUIREMENTS :
1. Energy : The requirement of calories increases by 50%. The activities of patient is reduced. The patient doesn't feel hungry. So, in the beginning, he should be given only 600-1200 k cal. After sometime, the calories can be increased to 3500 k cal. Its sources are skin med milk, egg, mashed pulses, boiled and mashed cereals etc.
2. Proteins : About 100 gm of proteins should be given because lots of tissues are destroyed during fever. The sources are egg, meat, fish but they should be given in boiled and mashed form. Beverages containing high proteins should be taken.
3. Carbohydrates : A high carbohydrate diet should be taken, so that glycogen stores are not depleted. Glucose can be taken because is easily absorbed is blood. Besides this fruits juices, sugar and honey can be taken.
4. Fats : Fried foods should be avoided for eg - samosa, puri, kachori, pastries and heavy sweets because they have a bad effect on the digestive system. Egg, milk, curd can be taken because the fat present in them is digestible.
5. Minerals : In this stage of fever the body becomes defficient in sodium and potassium. In order to meet the requirement, fruitjuices and soups to which salt is added should be taken.
6. Vitamins : During fever, the requirements of vitamins increases, especially vitamin B and C. So the patient should take more of fruit juice, clear soup, egg, milk, curd etc. In order to increase the resistance of various diseases the requirement of vitamin A is increased.
7. Water / Liquids : During fever lots of water is excreted out from the body through sweat. The patient should take more of water. Example - soups, juices should be taken more. About 2-5 liters of fluid should be taken daily.
Foods to be given : Glucose, fruit, juices, vegetable soups, stummed milk, egg, custurd, soft rice, khichadi, curd etc.
Foods to be avoided : Fibres, fried food, whole cereals and pulses, heavyd food, sweets, pastries etc.
THINGS TO BE KEPT IN MIND :
1. Light diet should be given.
2. The diet should be easily digestible and bland.
3. Food hygiene should be maintained.
4. Food should be taken at regular intervals at 2-3 hrs.
XI. MEAL PLAN FOR A PATIENT OF CONSTIPATION :
Constipation is a digestive problem and because of this, a person suffers from several problems. Patient passes stools with difficulty.
Causes of constipation :
1. Irregular habits of eating, resting, sleeping and passing stools.
2. Deficiency of fat and vitamin B in the diet.
3. Lack of water or fluids in diet.
4. Tension and worries.
5. Lack of exercise.
6. During old age due to weakness in intestine and muscles.
7. Taking too much of medicines.
TYPES OF CONSTIPATION
1. Atonic Constipation : The main causes of this constipation are :
a. Lack of fluids and fibres in the diet.
b. Deficiency of vitamin B in the diet.
c. Due to excessive use of medicines, though normal movement of intestine doesn't takes place.
2. Spastic Constipation : Main causes of spastic constipation are :
a. Taking to a much spices and fibre.
b. Taking too much of medicines.
c. Mental tension :
In this types of constipation, the movement of intestinal muscles increases because of which there is pain in the stomach and a person shows sign of indigestion.
3. Obstructive constipation : A person suffers from this type of constipation when someone has irregular habits of passing stools.
SYMPTOMS : Stomach ache, headache, loss of appetite and the person feels lazy.
NUTRITIONAL REQUIRMENTS :
i) Energy : Calories are given acc. to age, sex and occupation.
ii) Protein : Normal amount of proteins should be consumed or given.
iii) Fats : Butter, ghee, and oil can be taken but fried foods should not be taken.
iv) Carbohydrates : Most of the carbohydrates should be taken for eg fibre, whole cereals and pulses, raw fruits and vegetables, chapatti of whole wheat flour etc.
v) Vitamins : All vitamins should be taken in more amounts especially vitamin B because vitamin B is required for the movement of muscles.
vi) Minerals : Normal amount of all the minerals should be taken and the amount of potassium can be increased., For meeting the requirement of potassium fruit juices and soups should be taken.
vii) Fluids / Water : Maximum 8-10 glasses of water should be taken daily.
THINGS TO BE GIVEN :
1. Whole cereals and pulses
2. Green leafy vegetables
3. Whole wheat flour
4. Raw fruits and vegetables
FOODS TO BE AVOIDED :
1. Fried foods.
2. Spicy foods
3. Maida, rice, pastries, heavy sweets etc.
THINGS TO BE KEPT IN MIND :
1. One should have regular bowel habits
2. One should take balanced diet.
3. One should take nutritious diet
4. One should take more of water and fibre
5. Regular food has its should be there
6. One should do light exercise daily
7. One should stay away from tension and worries.
XI. MEAL PLAN FOR A PATIENT OF DIARRHOEA :
Diarrhoea is a digestible problem, in which frequent passage of loose stools take place. The absorption power of the intestine is reduced and water is not absorbed properly by the intestines and alongwith stools water is also eliminated from the body. This disease is very common in small children.
CAUSES OF THIS DISEASE :
1. Malnutrition
2. Allergic reactions to a particular food product
3. Unhygenic conditions
4. Lack of personal hygiene
TYPES OF DIARRHOEA :
1. Acute Diarrhoea : In this type of diarrhoea the patient has severe pain in stomach. But the patient recovers within the week.
2. Chronic Diarrhoea : This type of diarrhoea continues for a long time. Meal management is almost important because the body of the patient may suffer from deficiency diseases and he becomes very weak.
SYMPTOMS :
1. Unformed stools
2. Stomach ache
3. Vomitting
4. Loss of appetite
5. Dehydration
NUTRITIONAL REQUIREMENTS :
i) Energy : A diarrhoea patient is given 1500 calories per day but if he is suffering from chronic diarrhoea, then he is given 2500 calories. Sources are whole cereals, pulses, dry fruits, ghee, butter, oil etc.
ii) Proteins : A diarrhoea patient is given 80-85 g of proteins per day. Sources of proteins are skimmed milk, boiled and mashed vegetables and mashed meat.
iii) Fats : A diarrhoea patient should not be given fried food and food containing fats.
iv) Carbohydrates : Digestible carbohydrates should be given. e.g. fruit juices to which glucose powder is added can be given.
v) Vitamins : Water soluble vitamins should be given in more amounts because during diarrhoea, the body becomes deficient in water and water soluble vitamins.
vi) Minerals : Due to loose motions, the body shows deficiency of sodium and potassium. In order to remove this deficiency fruit juices, vegetables, soups, dal water can be given.
vii) Water : More water should be given otherwise body will suffer from dehydration.
Food to be given : A patient of diarrhoea should be given a light diet. Like skimmed milk, thin dal, vegetable soup, mashed vegetable, suji kheer, custard, soft rice, half boiled egg, curd etc.
Food to be avoided : Fibre rice food eg - whole cereals and pulses, green leafy vegetables, fried and spicy foods, fruits with seeds etc.
XII. MEAL PLAN FOR PATIENT OF BLOOD PRESSURE : When blood circulates with high pressure than normal through heart it is known as High blood pressure. This problem occurs mostly in 40's - 50's or in old people. Due to blood pressure many diseases can occur eg - Heart disease, kidney problem, mental problem etc. Normal rate of B.P. is 120 mm µ.g. / 80 mm µ.g. It is calculated will the help of sphygmomanometer and with age B.P. increases.
CAUSES OF BLOOD PRESSURE :
1. Mental stress and tension
2. Obesity
3. Bad food habits
4. Kidney problem
SYMPTOMS :
1. Headache
2. Gas in Stomach
3. Vomitting
4. Digestion Problem
NUTRITIONAL REQUIREMENTS :
i) Energy : Approx 2000 k cal energy is given. But if person is fat energy should be given is less amount.
ii) Protein : Protein is given in less amount because sodium is present in proteinous products, because of which blood pressure increases. Black channe, chana dal, egg, meat etc. Approx 20 g protein is given.
iii) Fats : Ghee, butter, oil should not be given. Fried substances should not be given. Approx. 30 g of fats should be given.
iv) Minerals : Level of sodium is mainly kept in mind. Because blood pressure increases due to sodium. According to blood pressure amount of sodium is decided :
a) Low High Blood Pressure : 1000 m.g. sodium can be given.
b) Medium High Blood Pressure : 500 m.g. sodium can be given.
c) High Blood Pressure : 200g - 250 mg sodium can be given. Potassium is more useful than sodium.
v) Vitamins : If patient is passing out urine in normal amount, then amount of water is increased.
Foods to be given : Skimmed milk, curd, paneer, fruits, fruit juice, root vegetables, rice, green leafy vegetables, whole pulses etc.
Foods to be avoided : Roasted chane, meat, egg, fish, butter, cream, sickle, chutney, coffee, tea. Onion, green leafy vegetables, Baked products etc.
Principles of the diet : Low calorie, low fat, low sodium and diet with normal protein should be given. In 1944 Kempner put forth the Rigid Rice fruit sugar diet. This diet has following fealures :
1. 250-300 gm of rice boiled in water without salt.
2. Fresh or can fruit is given. Dry fruits are not used.
3. Fruit juice can also be given to the patient.
4. Sugar can be used.
5. 1000 ml of fruit juice is used. But water is not added.
6. Iron and vitamins are added to food.
7. This diet is given for 6 weeks.
8. This diet gives 2000 cal, 15-30 gm protein, 5 gm fats, 460 gm carbohydrates, 100-150 mgm sodium. This diet is free from cholesterol. This diet gives less sodium which is beneficial for the patient. But this diet is deficient in some other nutrients also.
Kemprer's Diet
Breakfast :
Tea - IC
Boiled Egg - 1
Bread - 2
Mid Morning :
Fruit chat - 1 plate
Lunch :
Chappati - 2
Dry Veg. - 1 Katori
Curd - 1 kat
Salad - ½ plate
Tea Time :
Juice - 1 Glass
Dhokla - 2-3
Dinner :
Chappati - 2
Dal - 1 Katori
Green Veg. - 1 Katori
Kheer - 1 Katori
XIII. MEAL PLAN FOR PATIENT OF DIABETES :
This disease is a long term disease which occurs due to deficiency of insulin hormone. Due to shortage of insulin, carbohydrates are not digested properly and level of sugar increases in the blood. Normally insulin hormone converts glucose into glycogen. But in diabetes this process is not possible, because of which glycogen is not formed and level of glucose is increased. Normal level of glucose in the blood is 80-120 mg/100ml blood. But it increases in diabetic patient.
SYMPTOMS :
1. Excess of urine.
2. Excess thirst.
3. Excess of Hunger
4. Loss of weight of body
5. Weak eyesight
6. Person feels weak
7. Weak muscles
CAUSES OF DIABETES :
1. Age
2. Mental Tension
3. Lackness of Exercise
4. Obesity
5. Heredity
TYPES OF DIABETES :
1. Diabetes in Children : This is seen in the age of 10 - 12 years.
2. Diabetes in Adults : This is mostly seen in the age of 40-45 years.
NUTRITIONAL REQUIREMENTS :
i) Energy : Energy requirement depends on sex and work. People doing normal work requires 30 k cal per kg according to their body weight. People doing heavy work requires 40 k cal per kg. according to their body weight.
ii) Protein : 1.5 g protein per kg. according to the body weight should be given.
iii) Carbohydrates : 150 - 250 g carbohydrates should be given. Starch are given more because they take more time to digest. Easily digestible carbohydrates the glucose, fruit juice should not be given.
iv) Fats : 15 - 20 % of fats should be taken from energy.
v) Minerals : Level of potassium decreases in the body of diabetic person. That is why patient should be given soup of vegetables and fruits.
vi) Vitamins : Vitamin B should be taken more, because it helps to digest carbohydrates. Vitamin A level should also be increased.
FOOD TO BE GIVEN :
Whole cereals and pulses, vegetable soup, lemon juice, tea without sugar, sugar free coffee, creamless milk.
FOODS TO BE AVOIDED :
Potato, Banana, Mango, sugar, jaggery, sweets, jam, jelly, alcohol, icecream etc.
THINGS TO BE KEPT IN MIND :
1. Control your body weight.
2. Insulin should be taken if needed.
3. Minerals and vitamins should be taken in more amount.
4. Light exercise should be done.
5. Light diet should be given.
................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related searches
- budget meal planning for two
- 3 yr old worksheets
- craft projects for 3 yr olds
- meal planning for 2 adults
- heart healthy meal plans for a month
- meal planning for one
- meal planning for 1
- crafts for 3 yr olds
- free printable meal planning worksheets
- meal plan for diabetics for a week
- meal planning for 2
- best gifts for a 1 year old