Clinical Nutrition Department Practical Manuals

101

Condition Press Pres 102

Press On 103

Indications of patients are missing 104

105

Clic 106

107

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109

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μ 111

μ μ μ 112

μ μ μ μ 113

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μ μ μ μ 115

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μ μ μ μ 117

μ μ μ μ 118

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μ Creatinine μ μ μ 120

μ μ μ μ 121

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Food Subgroup Serv- Simple Com- Pro- Fats Energy Group ings Carbs (g) plex tein (g) (Kcal) Carbs. (g) Milk and (g) Milk Sub- stitutes Skimmed Medium Full fat Vegetables Non Fruits Bread & Starchy Grains Foods Concen- Plant- trated sug- Based Pro- ar & Other Carbs. teins Lean Meats and Medium Meat Sub- stitute High fat Fats Free Foods Total Require- Difference 128

Serv- Break- Be- Lunc Be- Din- Bed- Differ- ing fast tween h tween ner time ences Meals Meals Meal Starchy Bread & Foods Grains Fruits Vegetables Non- Starchy Concentrat- ed Sugar and Other carbs. Skim or low fat Milk and Medi- Milk Substi- um fat Full fat tutes Lean Medi- Meats and um fat Meat Sub- High fat stitute Leg- Plant Based umes & Proteins Meat Alterna- tives Fats Free Foods Total 129

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- 142

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1- 144

- 145

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TUBE CONC. ABS 1 0 0 2 3 2mg/ml 0.18 4 4mg/ml 0.29 5 6mg/ml 0.32 8mg/ml 0.55 148

Apparatus and Supplies: 149

150