1. Hendro K., dr Medical Nutrition Departement
MENU PLANNING
Hendro K., dr
Medical Nutrition Departement

2. General objective
Understand, explain and develop the dietary prescription in diettary management with the teamwork (dietitient/nurse) or make the nutritional application advice/education to the patient base on medical nutrition knowledge and related clinical reasoning depend on patient condition

3. References book Daftar komposisi bahan makanan & Food list exchange.
Krause’s Food Nutrition and Diet Therapy.

4. Steps Step 1 : Status Nutritional Assessment
Step 2 : Nutritional Requirement Calculation
Step 3 : Meal Planning
Step 4 : Re-Assess

5. Step 1 : Status Nutritional Assessment
Measurement :
Body weight
Body height / length
BMI
BIA
Status :
Obese
Normal
Undernourished

6. Step 2 : Nutritional Requirement Calculation
Adult
BMR Male : 1 kkal/kg/hr
BMR Female : 0.9 kkal/kg/hr
Carbohidrat : 50-60%
Protein : 0,8-1,2 gr/kg
Fat : (20-25 %)
Children
Energy : 80 – 100 kkal/kgBW/day
Protein : 1,5 gr/kgBW
Fat : 25 % from energy total

7. Step 3 : Meal Planning Determine Type of food: Frequency (times)
Source of Carbohydrate, Protein, Fat, Vitamins, Minerals
Menu : food/ combine of food that ready to eat
Type of cooked
Frequency (times)
Amount / portion

8. Step 4 : Re-Assess Fill the table Calculating with DKBM
Remember : Nutritional Requirement
Factually : not exactly precise

9. Thank you