BREAKFAST | |
Juice | 1/2 cup |
Egg, cooked without fat | 1 |
White toast | 1 slice |
Butter or margarine | 1 pat |
Jelly | As desired |
Milk | 1/2 cup |
MORNING SNACK | |
Strained fruit | 1/2 cup |
Plain cookie | 1 |
Eggnog | 1/2 cup |
LUNCH | |
Lean meat | 2 oz |
Bland potato or substitute | 1/4 cup |
Bland vegetables | 1/4 cup |
Butter or margarine | 1 pat |
Milk | 1/2 cup |
AFTERNOON SNACK | |
White toast | 1 slice |
Butter or margarine | 1 pat |
Jelly | 1 |
Pudding | 1/2 cup |
Milk | 1/2 cup |
SUPPER | |
Lean meat | 2 oz |
Bland potato or substitute | 1/4 cup |
Bland vegetable | 1/4 cup |
Butter or margarine | 1 pat |
Milk | 1/2 cup |
BEDTIME SNACK | |
Plain Cake | 1 portion |
Milkshake | 6 oz |
BREAKFAST | |
Juice | 1/2 cup |
Refined cooked cereal | 1/2 cup |
Eggs or lean meat | 2 or 2 oz |
White toast | 2 slices |
Butter or margarine | 2 pats |
Jelly | As desired |
Milk | 8 oz |
Decaffeinated coffee | (If tolerated) |
LUNCH OR SUPPER | |
Cream soup | 3/4 cup |
Saltines | 4 |
Lean meat | 3 oz |
Bland potato or substitute | 1/2 cup |
Bland vegetable | 1/2 cup |
Salad | 1 portion |
Salad dressing | As desired |
White bread or roll | 1 |
Butter or margarine | As desired |
Bland dessert or fruit | 1 portion |
Milk | 8 oz |
Decaffeinated coffee | (If tolerated) |
to help prevent reactions may include cheese, peanut butter, milk, and hardboiled eggs.
A sample low carbohydrate, high protein menu is listed in table 3-10.
1. NAVMED P-5125, Medical Services Diet Manual
2. Guthrie H: Introductory Nutrition, ed 5, St. Louis, C. V. Mosby Co., 1983.
3. Kerschner V: Nutrition and Diet Therapy, ed 3, Philadelphia, F. A. Davis Co., 1983.