Case No.: 6 Date: 18 .05.

24

1. Personal data:
• Name of the patient : Susanta Mukherjee
• Name of Consultant : Dr. Rajdeep Chowdhury
• Age : 50 Years
• Sex : Male
• Address : Barztown, Medinipur, Paschim Medinipur.
• Type of patient : Jaundice
• Patient’s ID No. : 1123
• Bed No. : 457-F
• Socioeconomic condition : Medium

2. Assessment of Nutritional Status:

A. Clinical assessment
(As per ICMR Score Card Method)
I. General
• Appearance : Poor
II. Eyes
a) Conjunctiva
• Xerosis : Slightly dry on exposure for a minute,
lack of luster
• Pigmentation : Slight discoloration
b) Cornea
• Xerosis : Absent
• Vascularization : Absent
c) Lids
• Excoriation : Absent
• Folliculosis : Absent
d) Functional

• Night blindness : Absent

III. Mouth
a) Lips
 • Condition : Normal
b) Tongue
• Colour : Pale but coated
• Surface : Normal
c) Gums
• Condition : Normal
d) Teeth
• Fluorosis : Mottled & discolored teeth
• Caries : Slight
IV. Hair
• Condition : Loss of luster
V. Skin
a) General
• Appearance : Normal
• Elasticity : Normal
b) Regional
• Face : Normal
• Perineum : Normal
VI. Adipose tissue
• Quantity : Normal
VII. Oedema
• Distribution : Normal
VIII. Bones
• Condition : Normal
IX. Heart
• Size : Normal
X. Alimentary system
• Appetite : Anorexia
• Stool : Normal evacuation

3. Assessment of Health status:

Blood pressure (mm Hg) Pulse rate Respiratory rate (per min) Body temp (F0)
(beats/min)
120/90 86 24 97.70
 4. Assessment of Diet History:
4.1 24 hour recall method (in hospital or home diet)
Time Food stuffs Amount
Tea 1 Cup
Morning
Biscuit 1 Pieces
Puffed rice 50 gm
Break fast
Sugar 30 gm
Rice 50 gm
Lunch Dal 30 gm
Mixed veg. 100 gm
Tea 1 Cup
Afternoon
Biscuit 1 Pieces
Rice 50 gm
Dinner
Boiled potato 50 gm
Mixed veg. 100 gm

4.2 Analysis of nutrient intake

Amount Energy Carbohydr Protein Fat Vit-A Vit-C Fe Ca
Food stuff
(gm) (Kcal) ate(gm) (gm) (gm) (mcg) (mg) (mg) (mg)
Puffed rice 50 162.5 36.8 3.75 0.05 00 00 3.3 11.5
Biscuit 20 69.2 14.24 2.36 0.3 12.8 00 1.06 8.2
Rice 100 340 79 6.4 0.4 00 00 1 9
Lentil 30 102.9 17.7 7.53 0.21 81 00 2.274 20.7
Parwar 60 12 1.32 1.2 0.18 91.8 17.4 1.02 18
Brinjal 50 12 2 0.7 0.15 37 6 0.19 9
Potato 100 97 22.6 1.6 1.1 24 17 0.48 10
Onion 30 15 3.33 0.36 0.03 00 3.3 0.18 14.07
Green chilly 5 1.45 0.15 0.145 0.03 8.75 5.55 0.22 1.5
Milk 50 33.5 2.2 1.6 2.05 26.5 1 0.1 60
Sugar 30 119.4 29.82 0.03 00 00 00 0.05 3.6
Oil 20 180 00 00 00 00 00 00 00
Total 1144.95 209.16 25.675 23.5 281.85 50.25 9.8705 165.57
 4.3 Current medication
Medication name Dosage
Ing- PAN-40 IV OD
Ing- Ondem IV TDS
Chymoral Forte TDS
Ing- Amoxiclav 1.2 gm IV TDS

5. Preparation of Diet Chart according to patient’s condition:

5.1 Diet chart preparation

Food stuff Amount Energy Carbohyd Protein Fat Vit-A Vit-C Fe Ca

(gm) (Kcal) rate (gm) (gm) (gm) (mcg) (mcg) (mg) (mg)
Rice 150 519 118.5 9.6 0.6 - 0 1.5 13.5
Puffed rice 50 162.5 38.65 3.75 0.05 0 0 3.3 11.5
Bengal Gram 10 36 6.09 1.71 0.53 18.9 0.3 0.46 20.2
Whole
Soyabean 25 108 5.22 10.8 4.87 106.5 - 2.6 60
Spinach 100 26 2.9 2.0 0.7 5580 28 1.14 73
Carrot 50 24 5.3 0.45 0.1 945 1.5 0.51 40
Potato 100 97 22.6 1.6 0.1 24 17 0.48 10
Papaya 100 27 5.7 0.7 0.2 - 12 0.9 28
Egg 50 86.5 - 6.65 6.65 - - 1.05 30
Apple 100 59 13.4 0.2 0.5 - 1 0.66 10
Milk 200 134 8.8 6.4 8.2 106 4 0.4 240
Channa 50 132.5 0.6 9.15 10.4 55 1.5 - 104
Sugar 10 39.8 9.94 0.01 0 - - 0.015 1.2
Total 1451.3 237.7 53.02 32.9 6835.4 65.3 13.015 641.4
 5.2 Menu planning

Time Recipe Ingredients Amount Serving

(gm/ml) size

Early Morning Bengal Gram Bengal gram 10 1 Handful

(6:30 am) whole whole

Breakfast Puffed rice Puffed rice 50 1 Bowl

(8:00 am) sugar 10 1 table
spoon

Mid-morning Fruit Apple 100 1 Piece

(9:30 am)
Lunch Rice Rice 75 1 plate
(1:00 pm) Boiled veg Spinach 50
curry Potato 50 1 bowl
Carrot 50
Papaya 50
Boiled egg Egg 50 1 piece
Afternoon Milk Milk 200 1 Glass
(4:00 pm)
Evening Channa Channa 50 1 small
(6:00 pm) bowl

Dinner Rice Rice 75 1 plate

(9:00 pm) Boiled veg Spinach 50
curry Potato 50 1 Medium
Soyabean 25 bowl

Papaya 50
6. PROVIDE PROPER GUIDE LINE:
• 1st class protein 7 simple Carbohydrate containing food should be taken.
• Plenty of Water must be taken.
• Fried foods and foods high in fat should be consumed in moderation or avoided
entirely.
• Eliminating processed and canned foods from the diet.
• Table salt should be avoided.
• It is advised not to consume alcohol until the jaundice is completely gone.
Alcohol is very dangerous for the liver.
• Fresh fruits and vegetable should be consumed.
• Avoid tea and coffee because these can cause more inflammation.