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

2. 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

3. 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 % 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

4. 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

5. 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

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

7. THE REQUIREMENTS AND VARIETY OF LOW-CALORIE DIET
Low-calorie diet requirements :
The calorie needs is reduced from calories (carbohydrate & Fat )
Given normal protein 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

8. 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

9. 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

10. 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

11. 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