A. UNDERSTANDING NUTRITION.
NUTRITION IS nutrients BODY IS VERY NEEDED TO HOLD CELL-CELL REPAIR AND WORK according to function.
B. NUTRITIONAL BENEFITS TO THE BODY.
1. FORM AND PRESERVE BODY TISSUE.
2. LABOR obtain.
3. ORGANIZING WORK IN THE BODY.
4. SPEED HEALING.
5. SUPPORTING TREATMENT.
6. OTHER prevent diseases.
C. SOURCE nutritious foods.
1. SOURCES OF POWER / ENERGY.
- AS A SOURCE OF ENERGY FOR WORK OR activity.
- PREVENT Fatigue.
SOURCE:
- CARBS: RICE, SAGO, CORN, and tubers.
- FAT: OIL, margarine, BUTTER AND MILK.
2. SOURCE BUILDER.
- Replace SEL-CELLS THAT HAVE BROKEN CELLS WITH THE NEW.
SOURCE:
- ANIMAL PROTEINS: FISH, EGGS, HEART, MILK, CHICKEN, MEAT.
- PROTEIN NABATI: NUTS, KNOW, TEMPE vegetables.
3. SOURCES AND PROTECTION regulator (VITAMIN AND MINERAL).
- FORMATION OF RED BLOOD CELLS.
- Prevent hemorrhage.
- Maintaining the body’s cells.
- PEMBENTUUKAN BONE.
SOURCE:
FRUITS AND VEGETABLES GREEN, MEAT, EGGS, FISH.
D. FOOD SOURCES-forming and blood clots.
1. VITAMIN E: YELLOW EGG, MILK, MEAT, FISH lettuce.
2. VITAMIN K: GREEN VEGETABLES, HEART, CHEESE, YELLOW EGGS.
3. VITAMIN B6: FAT WITHOUT MEAT, FISH, CHICKEN, VEGETABLES GREEN, BANANA.
4. VITAMIN B12: HEART, KIDNEY, FISH, MILK.
5. Folic Acid: GREEN VEGETABLES, FRUIT COLOR YELLOW, MEAT.
6. CALCIUM: MILK, CHEESE, EGG YELLOW, GREEN VEGETABLES, NUTS, FRUITS,
7. IRON: HEART, MEAT, CHICKEN, bone marrow,, FISH, VEGETABLES AND NUTS
E. PRINCIPLES OF DIET ON CANCER patient.
1. EATING HIGH CALORIE RICH nutrients.
2. EAT A LITTLE BUT OFTEN.
3. AVOID FOOD TOO SWEET, fatty, spicy, preservative USE, OR THE HALF MATANG FOR RAW MEAT AND FISH SPECIES.
4. IF diarrhea: LOW FIBER, LOW FAT, MORE LIQUID.
5. IF constipation: HIGH-FIBER AND drinking lots of fluids.
6. WHEN Nausea Vomiting: GIVE A LITTLE BUT OFTEN EAT, GIVE FOOD VEGETABLES.
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