Principles:
a. Total cal. Requirement age, sex, occupation
Actual weight in relation to ideal weight
Economic status
b. Proportion of cals from CHO 60 (instd.of 46%)
Prts 15 (……….. 12%)
Fats 25 (………. 42%)
c. Local availability and preference
d. Foods well spread through out the day
e. Foods should be of high fibre content (slowly digested and absorped)
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Principles:
a. Total cal. Requirement age, sex, occupation
Actual weight in relation to ideal weight
Economic status
b. Proportion of cals from CHO 60 (instd.of 46%)
Prts 15 (……….. 12%)
Fats 25 (………. 42%)
c. Local availability and preference
d. Foods well spread through out the day
e. Foods should be of high fibre content (slowly digested and absorped)