NAME: KRIZTIAN RALPH O.

BORROMEO YEAR LEVEL: BSN 2-A NUTRI GROUP: C

DATE BREAKFAST SNACK LUNCH SNACK DINNER REMARKS

DEC 4, 2020 EGG OMELET NONE TINOLANG CINNAMON TORTANG I MAKE SURE TO
SLICED BREAD BANGUS WITH BREAD TALONG ENCORPORATE
COFFEE RICE HEALTHY
VEGETABLES IN
MY DIET.
DEC 5, 2020 COFFEE AND NONE STUFFED SHRIMP SPANISH BREAD CHICKEN ADOBO I SOMETIMES
JELLY SANDWICH AND CHAPSUEY WITH JUICE WITH RICE INDULGE IN
WITH RICE COFFEE DESPITE
OF PALPITATING
AFTERWARDS.
DEC 6, 2020 CEREAL WITH VEGETABLE PORK CHOP AND MILKTEA PEANUT BUTTER FOR BREAKFAST, I
SOYMILK LUMPIA WITH ADOBONG AND JELLY HAS OMETHING
VINEGAR KANGKONG WITH SANDWICH, AND RICH IN FIBER,
RICE A GLASS OF WHICH IS GOOD
WARM MILK FOR DIGESTION.
THIS DAY
OVERALL WAS
FILLED WITH
FOOD THAT ARE
HEALTHY FOR
DIGESTION.
DEC 7, 2020 CEREAL WITH NONE FRIED CHICKEN CHIPS AND NILAGANG THE MEALS
SOYMILK WITH RICE CHOCOLATE BABOY WITH RICE TODAY WERE
DRINK AND CABBAGE RICH IN CALORIES
AND
CARBOHYDRATES.
DEC 8, 2020 COFFEE AND NONE SPAM AND RICE FRENCH FRIES CHICKEN ADOBO THE MEALS WERE
BANANA AND RICE RICH IN CALORIES
PANCAKE AND CONTAINS A
DECENT AMOUNT
 OF CHOLESTEROL
ESPECIALLY
LUNCH AND PM
SNACK.

FULL DIET CLEAR LIQUID GENERAL LIQUID SOFT DIET MECHANICAL SOFT DYSPHAGIA
Soup ood: Vegetable Food: Tomato Soup Food: Monggo Beans Food: Cream Soup Food: Mashed
Squash soup Broth Serving temperature: Soup with Serving temperature: Squash
Serving temperature: Warm Malunggay Leaves At room Serving temperature:
At room Serving size: 1 bowl Serving temperature: temperature Warm
temperature Mode of Preparation: Warm Serving size: 1 cup Serving size: 1 cup
Serving size: 1 cup 1. Cook chopped Serving size: 1 bowl Mode of Preparation: Mode of Preparation:
Mode of Preparation: onion in olive oil and Mode of Preparation: 1. Melt butter in a 1. Start by cutting
1. Gather the then add tomato 1. Boil: Bring the saucepan. Add flour the squash into
vegetables, onions, paste. broth to a boil in a and make a paste. segments. Remove
carrots, and 2. Add whole canned large pot. Add the Add milk and the seeds and cut
tomatoes, and tomatoes and rinsed monggo bouillon cubes. Cook the hard skin.
mushroom to give vegetable broth, and beans and cook, over low heat until 2. Dice into small
stock a great base gently simmer for 30 uncovered, for about thickened. Add even sized chunks
flavor, and you add minutes. 40 minutes. I pepper to taste. Add for cooking.
any other 3. Transfer the soup checked on mine more milk when 3. Put the diced
vegetables. to a blender, and every 10 minutes adding the other squash to a pan with
2. Coarsely chop all add a butter, a little and added more soup ingredients, boiling water.
the vegetables. sugar, and salt and water as needed depending on the Simmer for 5-7
3. Throw all the pepper for (mine needed more thickness you desire. minutes. Check
vegetables in a pot seasoning. water every time I 2. To this base you softness with a fork.
big enough to hold 4. Blend until checked it). You may add steamed 4. Drain and place it
them plus a few completely smooth, want the consistency broccoli and cheese; into a bowl. Add
extra inches of to be like a very or chunks of baked butter, salt and
water. thick soup. potato (peel and all) pepper to taste.
4. Cover with water 2. Saute: Heat the oil with American Mash until smooth.
and bring to a in a large skillet over cheese, bacon
 simmer. medium heat. Saute pieces, and chives;
5. Simmer for 1 the onion, garlic, and or pureed, stewed
hour. ginger in the oil in a tomatoes for a
6. Strain and store. large nonstick skillet bisque; or leeks that
until soft and have been cleaned
fragrant, about 3 well, steamed, and
minutes. Add to the chopped; or cooked
monggo pot and asparagus cut in
allow the mixture to pieces (if canned
simmer together for asparagus is used,
a few minutes. add some of the
3. Mix: Stir in the liquid as well),
coconut milk and topped with grated
malunggay leaves. cheese and bacon
Remove the monggo pieces.
pot from the heat. It
just needs to be hot
enough to very
slightly wilt the
leaves. Serve over
rice or plain,

Meat Food: Chicken Broth Food: Chicken Soup Food: Chicken arroz Food: Chicken Soup Food: Pureed
Chicken Teriyaki Serving temperature: Serving temperature: caldo Serving temperature: Chicken
At room At room Serving temperature: At room Serving temperature:
temperature temperature Warm temperature Warm
Serving size: 1 bowl Serving size: 1 bowl Serving size: 1 bowl Serving size: 1 bowl Serving size: 1 cup
Mode of Preparation: Mode of Preparation: Mode of Preparation: Mode of Preparation: Mode of Preparation:
1. Wash the chicken 1. Bring chicken, 1. Cook and stir the 5. Bring chicken, 1. In a saucepan,
and add it to a water, and 1 onion, garlic, and water, and 1 cover the chicken
pressure cooker tablespoon salt to a ginger in the hot oil tablespoon salt to a with the water. Bring
along with onion, boil in a large until fragrant, about boil in a Skim foam. to a boil
garlic, carrot, bay stockpot. Skim foam. 5 minutes. Add the Add onions, celery,
 leaf, thyme, and Add onions, celery, chicken wings; cook and garlic. Reduce and simmer very
water. and garlic. Reduce and stir together for heat. Simmer, gently for about 10
2. Add salt and heat. Simmer, 1 minute partially covered, for minutes. Remove
freshly cracked black partially covered, for 2. Pour chicken 30 minutes. the saucepan from
pepper and pressure 30 minutes. broth into the pot. 6. Remove breast, the heat. Cover and
cook until one 2. Remove breast, Add the sweet rice and set aside. Add let stand for 10
whistle on high heat. and set aside. Add and stir. Bring the carrots. Simmer, minutes. Drain the
3. Simmer the heat carrots. Simmer, mixture to a boil; partially covered, for chicken and keep the
and cook for 10-12 partially covered, for cover and cook for 40 minutes. cooking juices. Cut
minutes on low heat 40 minutes. 10 minutes, stirring 7. Remove remaining the chicken into
4. Remove the 3. Remove occasionally to chicken; discard back cubes.
pressure cooker remaining chicken; assure the rice is not and wings. Let cool 2. In a food
from heat. Let the discard back and sticking to the slightly. Remove processor, purée the
pressure release and wings. Let cool bottom of the pot. meat from bones, chicken with about
then open the slightly. Remove 3. Season with salt and cut into bite-size 180 ml (3/4 cup) of
cooker meat from bones, and pepper garnish pieces. cooking liquid (or
5. Strain the soup and cut into bite-size with the green onion 8. Stir in desired more, depending on
using a soup pieces. and serve with amount of chicken; the desired texture)
4. Stir in desired lemon reserve the rest for until
amount of chicken; another use. Skim
reserve the rest for fat. Season
another use. Skim
fat. Season with salt.

Rice Food: Gelatin Food: Pudding Food: Lugaw Food: Lugaw Food: Pureed Rice
Garlic Rice Serving temperature: Serving temperature: Serving temperature: Serving temperature: Serving temperature:
At room At room Hot Hot Warm
temperature temperature Serving size: 1 cup Serving size: 1 cup Serving size: 1 bowl
Serving size: 1 bowl Serving size: 1 cup Mode of Preparation: Mode of Preparation: Mode of Preparation:
Mode of Preparation: Mode of Preparation: 1. Pour water in a 1. Pour water in a 1. Rinse rice.
1. Pour two packets 1. In 2-quart cooking pot. Bring to cooking pot. Bring to 2. Combine rice and
of unflavored gelatin saucepan, mix sugar, a boil. a boil. water in a small
over juice. cornstarch and salt. 2. Put-in the rice. 2. Put-in the rice. heavy bottom
 2. Boil juice, then Gradually stir in Continue cooking for Continue cooking for stainless steel pot.
pour it over the milk. Cook over 30 minutes or until 30 minutes or until 3. Bring to a boil.
gelatin-juice. medium heat, the texture becomes the texture becomes 4. Reduce heat to
3. Stir until the stirring constantly, thick, while stirring thick, while stirring low, cover and
gelatin is dissolved until mixture once in a while. once in a while. simmer 15 minutes.
and everything is thickens and boils. 3. Add the salt, stir 3. Add the salt, stir 5. Remove from heat
combined. Boil and stir 1 and then cook for 2 and then cook for 2 and let stand 5
4. Pour the gelatin minute. minutes more. minutes more. minutes.
2. Gradually stir at 4. Transfer to a 4. Transfer to a 6. Puree with a hand
least half of the hot serving bowl. Top serving bowl. Top blender or food
mixture into egg with a tablespoon of with a tablespoon of processor until
yolks, then stir back rousing. rousing. smooth.
into hot mixture in 5. Serve hot. 5. Serve hot. 7. Serve warm
saucepan. Boil and
stir 1 minute;
remove from heat.
Stir in butter and
vanilla.
3. Pour pudding into
dessert dishes. Cover
and refrigerate
about 1 hour or until
chilled. Store
covered in
refrigerator.

Vegetable Food: Vegetable Food: Strained Food: Mashed Food: Vegetable Stir Food: Mashed
Stir fried Baguio Broth Tomato Potato Fry Serving Potato with Gravy
beans Serving temperature: Serving temperature: Serving temperature: Temperature: Hot Serving temperature:
At room At room At room Serving size: 1 cup At room
temperature temperature temperature Mode of Preparation: temperature
Serving size: 1 cup Serving size: ½ glass Serving size: 1 bowl Serving size: 1 cup
Mode of Preparation: Mode of Preparation: Mode of Preparation: 1. In a saucepan over Mode of Preparation:
medium heat, 1. Place potatoes in
7. Gather the 1. Dice tomatoes, 1. Place potatoes in combine pork belly large saucepan; add
vegetables, onions, then toss them in a large saucepan; add and water. Bring to a enough water to
carrots, and pot and set it over enough water to boil, skimming scum cover. Add ¾
tomatoes, and moderate heat, cover. Add ¾ that floats on top. teaspoon of salt. Boil
mushroom to give stirring frequently. teaspoon of salt. Boil Lower heat, cover, gently for 15-20
stock a great base The tomatoes gently for 15-20 and simmer for minutes. Drain well
flavor, and you add quickly begin minutes. Drain well. about 7 to 10 2. Shake saucepan
any other dumping out their 2. Shake saucepan minutes or until pork gently over low heat
vegetables. water as they heat gently over low heat is tender but not for 1 to 2 minute to
8. Coarsely chop all up. for 1 to 2 minutes to falling apart. Add evaporate any
the vegetables. 2. Simmer the evaporate any more water as excess moisture
9. Throw all the tomatoes until most excess moisture. needed to maintain
vegetables in a pot of the excess liquid 3. Mash potatoes about 1 cup. Drain
big enough to hold has cooked off, then with potato masher pork, reserving
them plus a few transfer them to a until lumps remain. liquid.
extra inches of strainer or food mill. Add butter, pepper 2. In a wok or wide
water. and remaining 1/4 pan over high heat,
10. Cover with water teaspoon salt; heat oil. Add onions
and bring to a continue mashing and garlic and cook
simmer. gradually adding until softened.
11. Simmer for 1 enough milk to make 3. Add pork and cook
hour. potatoes smooth until lightly
12. Strain and store. and creamy. browned. Add
vegetables and stir
to combine.
4. In a small bowl,
combine the
reserved liquid
sauce. Add to pan.
Continue to cook,
stirring occasionally,
for about 3 to 5
minutes or until
vegetables are
 tender yet crisp.
Season with salt and
pepper to taste.
Serve hot.

Fruit Food: Orange Juice Food: Apple Juice Food: Applesauce Food: Banana Food:
Sliced Mango Serving temperature: Serving temperature: Serving temperature: Serving temperature: Mashed/Pureed
At room At room Cool At room Banana
temperature temperature Serving size: ½ cup temperature Serving temperature:
Serving size: 1 glass Serving size: 1 glass Mode of Preparation: Serving size: 1 piece At room
Mode of Preparation: Mode of Preparation: 1. Peel, core, and Mode of Preparation: temperature or
1. Use a strainer in 1. Wash and core slice apples into Can be bought from warm.
squeezing the apples, then cut into small chunks. the market and Serving size: 1 glass
orange and pour it in slices (no need to Transfer to a large served directly to Mode of Preparation:
a cup. peel) saucepan or pot. the table. 1. Peel the banana
2. Add slices to a 2. Add in water and 2. Cut the banana
large pot with just lemon juice. Bring to into half and transfer
enough water to a boil over high heat it into a bowl
cover them. and then reduce the 3. Using the back of
3. Bring apples to a heat to low. Cover the fork, gently press
boil and let cook and let simmer 20-30 the banana
until they’re soft minutes until apples 4. Add sugar
about 25 minutes. are soft. (optional)
4. Spoon mixture 3. Puree using a
through a strainer. blender, food
processor, or
immersion blender
for a smoother
applesauce.

Milk Food: Water Food: Milk Shake Food: Yogurt Food: Fresh Milk Food: Milk Shake
Fresh Milk Serving temperature: Serving temperature: Serving temperature: Serving temperature: Serving temperature:
At room Cool At room At room Cool
temperature Serving size: 1 glass temeprature temperature Serving size: 1 glass
Serving size: 1 glass Mode of Preparation: Serving size: 1 cup Serving size: 1 glass Mode of Preparation:
Mode of Preparation: 1. Blend ice, milk, Mode of Preparation: Mode of Preparation: 2. Blend ice, milk,
1. Pour water into sugar, vanilla extract 1. Heat milk in a 1. Fresh milk, low fat sugar, vanilla extract
glass and serve. and fruit together in saucepan over a milk if patient is and fruit together in
a blender until medium-low flame overweight or obese, a blender until
smooth. until it reaches from the grocery smooth.
about 110 F. which is packed in a
2. Remove from 1 liter carton.
heat and whisk in 2. A portion of the
the yogurt starter. suggested serving
3. Pour the mixture size was then poured
of fresh milk and into the glass.
starter into the
yogurt maker and
culture it according
to the
manufacturer's
instructions, about 8
hours or until it sets
and smells
pleasantly sour.