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Burns Nutrition Therapy

The information in this handout will help heal wounds, reduce infection, and provide a healthy diet.

Tips

Meal Planning Tips

Eat 3 meals and at least 3 snacks every day. 
Include at least one of the following at each meal: 
Meat 
Eggs 
Peanut butter 
Tofu 
Dried beans 
Lentils 
Milk 
Yogurt 
Cheese 
Eat a variety of fruits and vegetables. 
Eat a variety of breads, cereals, pasta, potatoes, and rice. 

Snack Ideas
Add snacks if you need more calories to gain weight or heal wounds. You can also add snacks if you can’t eat enough at meal times.
Choose 2 or 3 of the following protein snacks:

½ cup nuts
1 to 2 ounces cheese or meat
1 cup milk or yogurt
½ to 1 sandwich
Milkshake with protein powder

High-Protein Milkshake
Ingredients

1 package instant breakfast

1 cup ice cream
1 cup milk (whole milk or cream may be used for more calories)
2 tablespoons butterscotch or chocolate syrup or peanut butter; or add fruit such as bananas, peaches, or berries
2 tablespoons protein modular powder
 

Copyright Academy of Nutrition and Dietetics. This handout may be duplicated for client education. Page 1/4
Directions: Blend all ingredients at low speed until smooth.
Calories: 600 to 800 calories and 25 to 30 grams protein.

Foods Recommended

Protein Boosters
Add dried milk powder to milk, hot or cold cereals, scrambled eggs, soups, gravies, casseroles, and desserts.
Use milk to replace water in recipes.
Add meat to soups, casseroles, canned spaghetti sauce, pasta dishes, or vegetables.
Mix cheese in sauces, soups, or vegetables.
Eat cottage cheese with fruit.
Eat peanut butter on crackers, bread, toast, waffles, or celery sticks. Add it to milkshakes or desserts.
Mix hard-cooked eggs with meat, tuna, salads, sauces, or casseroles.
Add nuts to desserts or eat them as snacks.
Have yogurt as a snack or as a dressing for fruit.

Calorie Boosters (if you need help to regain lost weight)

Add butter or margarine to soups, vegetables, potatoes, cooked cereal, rice, pasta, bread, crackers, pancakes, or waffles.
Spread cream cheese on bread, rolls, or bagels, or use it as fruit dip.
Make Jell-O with fruit syrup or juice instead of water.
Add raisins, dates, or chopped nuts to hot cereals and desserts.
Use sour cream or yogurt as a dip or on vegetables.
Serve mayonnaise, oil, or salad dressings on sandwiches, salads, vegetables, or eggs, or use them in cooking.
Serve jam, jelly, apple butter, honey, or molasses with bread and butter.
Top meats, vegetables, or bread with gravy.
Mix fruit, nuts, granola, honey, or dry cereal with yogurt.

Copyright Academy of Nutrition and Dietetics. This handout may be duplicated for client education. Page 2/4
Burns Sample 1-Day Menu

1/2 cup cereal

2 well-cooked eggs (prepared any way)
2 oz sausage
Breakfast 1/2 cup yogurt
12 cup banana
1 slice whole-wheat toast
1 cup milk

Tuna salad sandwich

2 slices whole-wheat bread
1/2 cup carrots
Lunch 1 peach
1 small bag potato chips
1/2 cup ice cream
1 cup milk

1 cup clam chowder

4 oz chicken breast
1 medium potato
1/2 cup mixed vegetables
Evening Meal
1 apple
1 slice whole-wheat bread
1/2 cup ice cream
1 cup milk

Burns Vegan Sample 1-Day Menu

2 slices whole wheat toast

2 tablespoons peanut butter
Breakfast 6 ounces soy yogurt
¾ cup strawberries
1 cup soymilk fortified with calcium, vitamin B12, and vitamin D

½ cup applesauce
Morning Snack
½ cup mixed nuts

1 large whole wheat pita

½ cup hummus
Lunch 1 cup carrots
1 peach
1 cup soymilk fortified with calcium, vitamin B12, and vitamin D

¼ cup raisins
Afternoon Snack
½ cup almonds

1 cup pinto beans

1 cup brown rice
½ cup green beans
Evening Meal
1 tablespoon olive oil
1 cup minestrone soup
½ cup tofu

3 cups popcorn
Evening Snack
1 tablespoon olive oil

Copyright Academy of Nutrition and Dietetics. This handout may be duplicated for client education. Page 3/4
Burns Vegetarian (Lacto-Ovo) Sample 1-Day Menu

2 slices whole wheat toast

2 tablespoons peanut butter
Breakfast 8 ounces yogurt
¾ cup strawberries
1 cup whole milk

4 squares graham crackers

Morning Snack 1 string cheese
1 orange

1 large whole wheat pita

½ cup hummus
1 cup cottage cheese
Lunch
1 cup carrots
1 peach
1 cup whole milk

½ cup applesauce
Afternoon Snack
¼ cup almonds

1 cup pinto beans

1 cup brown rice
Evening Meal ½ cup green beans
1 tablespoon olive oil
1 cup tomato soup

3 cups popcorn
Evening Snack 1 tablespoon melted butter
¼ cup peanuts

Notes

Copyright Academy of Nutrition and Dietetics. This handout may be duplicated for client education. Page 4/4