THE KIND OF

FOOD IN THE
HOSPITAL

Group

By : M.Rasyid Ridho Tanjung

Nuel Yofaldo Sagala

Suphianto Pasaribu

Welly Andesona Manurung

 Hipertensi
Terms Diet is recommended for Hipertensi Patients:
1. Increase your intake of nutrients from whole grains, fish,
poultry,
and nuts.
2. Expand also the consumption of fruits, vegetables, and low
fat
dairy products.
3. Reduce salt, sweetened foods and beverages, as well as red
meat.
4. Reduce also foods that are high in saturated fat, cholesterol,
and
trans fats.
Foods to be avoided or restricted are:
1. The food is high in saturated fat (brain, kidney, lung, coconut
oil, lard).
2. Food was prepared by using sodium salt (cookies, crakers,
chips and dried foods are salty).
3. Food and drinks in cans (sardines, sausage, korned,
vegetables and fruits in cans, soft drink ).
4. Preserved foods (jerky, pickled vegetables or fruit, shredded,
salted, boiled, dried shrimp, salted eggs, peanut butter).
5. Milk full cream , butter, margarine, cheese, mayonnaise, and
other sources of animal protein are high in cholesterol such as
red meat (beef / mutton), egg yolk, chicken skin).
6. Condiments such as soy sauce, maggi, shrimp paste, tomato
sauce, chili sauce, tauco and other flavorings generally contain
sodium salt.
7. Alcohol and alcohol-containing foods such as durian, tape.
Foods to be avoided or restricted
are:
 TBC
Terms Diet is recommended for TB Patients
1) High Energy Energy is given 40-45 kcal / kg. Therefore, TB patients need to eat
more than the healthy people (approximately 1.5 x eat a healthy person). Energy
2505 kcal.
2) High Protein Protein given 2 to 2.5 g / kg. Should often consume food sources of
high quality protein such as egg whites, meat, chicken, fish and milk (animal
side dish). While tempeh, tofu, nuts and processed products can be provided in
addition, because of this type of quality protein is not better than the animal side
dish. Protein 107 gr.
3) Enough fat (84 g) and carbohydrates (317 g).
4) Eat enough sources of vitamins, especially vitamin C, K and B complex such as
fruits and nuts.
5) Eat adequate source of minerals, especially iron and calcium such as liver,
milk, fish, meat, etc.
Diet for TB Patients
Diabetes Melitus
The main objectives of diabetes management is
to help patients improve their eating habits and
exercise to get a better metabolic control. While
the specific objectives expected from the diet in
patients with diabetes are:
a. Maintaining near-normal blood glucose levels by
balancing food intake with insulin (endogenous
or exogenous) or oral hypoglycemic agents and
the level of activity.
b. Achieving optimal lipid serum levels.
Foods that are recommended to be consumed by people with
Diabetes Mellitus are:
a. Source of complex carbohydrates Such as rice / rice,
potato, cassava, wheat, tapioca, sugar, hunkue,
macaroni, noodles, rice noodles, bread, and biscuits.
b. Animal protein Skinless chicken, lean meat, fish, and
eggs up to 2x / week.
c. vegetable All of the vegetables recommended
especially high-fiber or green like spinach, kale,
cassava leaves, etc.
d. Fruit All fruit is recommended especially high-fiber
according to a predetermined amount.
Foods that are not recommended for consumption by people
with Diabetes Mellitus are:
a. Food and beverages that contain refined sugar such as
sugar / brown sugar, sweetened condensed milk,
dodol, cake, jam, syrup, cake, jelly, etc.
b. Fried foods and use a thick coconut milk (saturated
fat).
c. Foods that contain a lot of salt such as salted fish,
salted egg, preserved foods such as sauces, ketchup,
shredded, canned sardines, canned fruit, etc.
 GASTRITIS

Objective Diet :
1. Lighten the workload channel digestion
2. Helps to neutralize excess stomach acid Giving food with
nutrients adequate and does not stimulate
Terms Diet:
. The food in the form of soft and easy to digest
. Avoid foods do not stimulate the stomach like sour, spicy,
loud, too hot / cold
. Small portions and given frequent.
. How food processing boiled, steamed, grilled and saute ed
Diet for Gastritis Patients :
N Food material recommended RESTRICTED AVOIDED
O
1 Source Sources of carbohydrates: noodles, white
carbohydrate rice, rice team, porridge of bread, sticky
wheat bread, macaroni, corn, rice, kuekue,
potatoes, yams and taro, cake, biscuits,
oatmeal, cereals pastries
(Carbohydrate complex
contain lots of fiber).
2 source animal lean meat, chicken lean meat 1 x Fatty meats,
protein without skin, fish, white per mg, per organ meats,
eggs, low-fat milk mg 3x chicken, sausage,
duck, sardines bacon, lard,
(food cans) brain, crab,
and egg yolk oysters,
1x per week. cheese, full
cream milk
3 source vegetable tempeh, tofu, green beans, Peanuts, red beans,
protein soy) Bogor, oncom,
maximum 25 cashew nuts
gr
4 VEGETABLES The vegetables were not cause vegetables to
gas: spinach, beans, cause gas,
pumpkins, squash, carrots, such as :
Fat Thin coconut
milk, oil (not for thick coconut
frying), milk, fried
margarine, and
butter