| Bed
Tea |
1 cup tea + 2 Biscuits |
| Breakfast |
Bread one slice/ Dalia 2 table spoon (raw weight)/ Cornflakes 5 tablespoons/
Missi Roti 1
Milk / Curd 1 cup
Sprouts ½ cup/ White of 2 eggs
|
| Mid
morning |
Fruits 100 gms
|
| Lunch |
Chapati 2
Vegetable 1 cup (cooked)
Dal ½ cup (cooked)
Curd ½ cup
Salad ½ plate
|
| Evening
tea |
Tea 1 cup
Bhuna chana ½ cup |
| Dinner
|
Chapati 1
Vegetable 1 cup (cooked)
Dal ½ cup (cooked) / Fish or Chicken (75 gms)
Salad ½ plate |
| After
Dinner |
Fruits
100 gms. |
Note : Dal should be prepared without tarka.
HOUSEHOLD MEASURES
1 CUP = 200 ml
1 Katori = ½ cup (100 ml)
1 Teaspoon = 5 gms.
1 Table spoon = 15 gms.
Use Blended Atta (7kg wheat + 1½ Kg Barley + 1Kg Soya bean + ½ Kg Kala Chana)
Fruits:
Use a variety of seasonal friuts but
avoid bananas and mangoes and other
very sweet fruits due to high calorie
contents. If any of the mentioned
fruits are to be taken the quantity
of fruits prescribed should be halved.
Vegetables: Use a variety of seasonal
brightly colored vegetables and take
plenty of green leafy vegetables.
Avoid excessive intake of potatoes.
Daals:
A variety should be included. Sprouting
enhances their nutritional value.
|
