PREPARING DESSERT FOR A SPECIAL DIET Low calorie diet for more nutrition

DEFINITION OF DIET Diet is a kind of food that is eaten according to the special kind of substance or the various and amount of the nutrition based on the disease circumstances

DEINITION OF THE MORE NUTRITION The more nutrition is the term which is used to indicate the accumulation of body fat that exceeds the limit of normal The contents of normal fat in the body is 15 - 25% of body weight It is said as more nutrition when :      a. Men's body fat exceeds 27% of ideal body weigh b. Women's body fat exceeds 30% of ideal body weight

Types and causes of More Nutrition Kinds of More Nutrition * Over weight * Obesity The causes of More Nutrition * Generation * The consumption of excessive calories * Lack of doing physical activity

Objectives and Principles of low-calorie Diet ideal body can be achieved. The objectives of low-calorie diet Provide low-calorie foods to loose weight up to normal, and expected more of nutrition can make lower his/her body weight gradually. So that the

The Principles of low-calories Diet to exploit the energy consumption lower than the energy spent

THE REQUIREMENTS AND VARIETY OF LOW-CALORIE DIET Low-calorie diet requirements : The calorie needs is reduced from 500-1000 calories (carbohydrate & Fat ) Given normal protein 1 - 1.5 g / kg BB Enough vitamins and minerals Food that contains higher fiber Is given to provide a sense of satiety longer Feeding up to 3 times a day Fat is given in a limited number The implementation of the diet is done under the supervision of a doctor / expert nutrition

Variety of low-calorie Die Low calorie diet I = 1000 calories Low calorie diet II = 1200 calories Low calorie diet III = 1500 calories Low calorie diet IV = 1700 calories Needs of food a day for a variety of low-calorie diet can be seen above in the table below

Table of the day Food Ingredients needed for various low-calorie Diet Total calorie a day 1000 calories 1200 calories 1500 calories 1700 calories Gr urt Gr Urt Gr Urt Rice 90 ( 1,5 gls nasi) 120 ( 2 gls nasi ) Meat / Replacement 100 ( 2 ptg ) Egg 50 ( 1 btr ) Tofu/tempe Vegetable 300 ( 3 gls ) 400 ( 4 gls ) Fruit 300 ( 3 ptg ) 400 ( 4 ptg ) Oil 10 ( 1 sdm ) 15 ( 1,5 sdm ) 15 ( 1,5 sdm) Sugar 15 ( 1,5 sdm ) Value Nutrition Protein 57 gram 59 gram 64 gram 68 gram Fat 31 gram 41 gram 47 gram Hydrate charcoal 128 gram 151 gram 198 gram 242 gram

Food materials that can and can not be given The food Food that can be given Food that can not be given 1 Carbohydrate source All types of food sources of carbohydrate can be given but in a limited number. Such as potatoes, rice, noodle, etc 2 Animal protein sources Fish, chicken and meat without fat, boiled/steamed/fried eggs, non-fat milk Pork, mutton, chicken and beef fatty, fried eggs, full-cream milk 3 Vegetable protein sources Tofu, steamed/boiled/ sauted tempe Peanut, cheese 4 Fat Margarine and oil in the limited amount, thin coconut milk Thick coconut milk, oil, cream, butter 5 Vegetables All vegetables can be given 6 Beverages Tea without sugar Coffee and alcohol 7 Fruits Papayas, bananas, oranges, sawos, pineapples, juices Durians, cempedak, avocados, soursops 8 Others Sugar, syrup in a limited number (sugar / low-calorie syrup) Sugar, syrup, jam, cakes, chocolate

The steps Diet Menu for low-calorie Knowing the data of public patients / clients included: age, BB, TB, Sex Calculating nutritional needs based on substance over Specifying low-calorie diet should be based on the data above Arranging menu based on the diet qualification and food daily needs in accordance with the low-calorie diet which be done by paying attention to the food that can and can not be given, appearances, tastes, texture and color variations in food