THERAPEUTIC DIET MANUAL

The diet is based on the normal diet, which has been modified as necessary for specific medical conditions. Modification of the diet may take any of the following forms:

  • Include greater or lesser amounts of one or more nutrients
  • Calorie Modification
  • Protein Modification
  • Fat Modification
  • Micronutrient Modification

~ Low Salt Diet

~ High / Low Potassium Diet

~Low Purine Diet

~Low Phosphate Diet

~Low Vitamin K Diet

  • Change in consistency of foods
  • Clear Liquid Diet
  • Slenderized Diet
  • Soft Diet
  • Bland Diet
  • Miscellaneous and Diagnostics Test Diets
  • Low Fiber Diet
  • Low Residue Diet
  • High Fiber Diet
  • VMA Diet / Non Flavor

CALORIE MODIFIED DIET

 

DIABETIC DIET (1600kcal)

General Description

The diabetic person cannot metabolized carbohydrate in the same way as the non diabetic person due to relative or absolute insulin deficiency. Protein and fat metabolism is also affected. This necessitates a controlled diet and in many cases, the use of OAD (Oral Anti Diabetic) or insulin injections. A very important part of diabetes management is adjusting food intake to match the limited insulin response.

Diet Principles:

Involves modification of the regular diet and based on the nutritional needs of the individual. Food intake is evenly distributed throughout the day, that is 3 main meals with snacks in between so as not to overload the abnormal glucose metabolism. Spread over 4 to 6 meals (3main meals and snacks in between) depending on individual institution. In our setting, no white sugar being added for diabetic diet. The above practice also applies for patient on weight management.

Sample Menu:

 
 

Breakfast:

Whole meal bread                   ±2slices

+ margarine                            ±1tsp

@

Chicken sandwich                  ±2slices

+ chicken meat                       ±1tbsp

+ potato                                   ±1tbsp

Low fat milk                            ±1cup

Lunch/Dinner:

Rice                                         ±1CB

Chicken/beef/fish                    ±2MB

Vegetable                                ±1cup

Fruit                                         ±1piece

Soup

Afternoon Tea:

Malay Kuih (no sugar)                        1piece

@

Cream Cracker biscuits          3pieces

Tea (no sugar)                        ±1 cup

 

 

PROTEIN MODIFIED DIET

HIGH / LOW PROTEIN DIET

General Description

 

Dietary protein restriction has been used to reduce blood urea levels and to minimize uremic symptoms, usually used in renal patient. Higher protein is indicated for individuals with increased requirement due to illness, injury and malnutrition. Relevant conditions include sepsis, major surgery, burns, and major traumatic injuries, cancer, pulmonary disease, specific conditions in liver and renal disease.

Diet Principles:

For low protein diet, sufficient calories for protein sparing are essential. Carbohydrate should be complex and fat should be from unsaturated sources. Protein should be HBV (High Biological Value) and spaced evenly over the whole day to allow for better utilization. While for high protein diet, meals are spread over 3 main meals with snacks in between and we will provide additional nutritional supplement to meet the higher requirement in the management of certain conditions. We also provide an egg during breakfast as an addition from normal diet.

Sample Menu:

 

High Protein Diet

 

 

Low Protein Diet

Breakfast

Noodles/Bihun/Rice                ±1CB                                

             @

White bread                             ±3slices

+margarine                              ±1tsp

Egg                                          ±1noz

Tea / Coffee/Chocolate          ±1cup

+ sugar                                    ±2tbsp

Lunch/Dinner:

Rice                                         ±1CB

Chicken/beef/fish                    ±2MB

Vegetable                                ±1cup

Fruit                                         ±1piece

Soup                           

Afternoon Tea:

Malay Kuih                              ±1piec

Tea / Coffee                            ±1cup

+ sugar                                    ±2tbsp

Breakfast

Noodles/Bihun/Rice              ±1CB                                

             @

White bread                          ± 3slices

+margarine                           ±1tsp

Tea / Coffee/Chocolate        ±1cup

+ sugar                                 ± 2tbsp

Lunch/Dinner:

Rice                                         ±1CB

Chicken/beef/fish                    ±1MB

Vegetable                                ±1cup

Fruit                                         ±1piece

Soup                           

Afternoon Tea:

Malay Kuih                           ±1piece

Tea / Coffee                          ±1cup

+ sugar                                  ±2tbsp

FAT MODIFIED DIET

LOW FAT DIET

General Description

 

Prescribed to lower the fat intake for patient with disease of gallbladder, liver, pancreas or if disturbances in digestion and absorption of fat occur.

Diet Principles:

  • Fat requirement is less than 25% total calories
  • We had modified methods of cooking by baking, steaming and boiling.
  • Remove skin from chicken and remove visible fat from meat.
  • Substitute coconut milk and full cream milk with skim milk or low fat milk.

Sample Menu:

Breakfast:

Noodle/Bihun/Rice                 ±1CB  

                             

             @

White bread                            ±3slices

+margarine                             ±1tsp

            @

Chicken sandwich                  ±2slices

+ chicken meat                       ±1tbsp

+ potato                                   ±1tbsp

Tea / Coffee                            ±1cup

+ sugar                                    ±2tbsp

Lunch/Dinner:

Rice                                         ±1CB

Chicken/beef/fish                    ±2MB

Vegetable                                ±1cup

Fruit                                         ±1piece

Soup                           

Afternoon Tea:

Malay Kuih                              ±1piece

            @

Cream Cracker biscuits          ±3pieces

Tea / Coffee                            ±1cup

+ sugar                                    ±2tbsp

LOW CHOLESTEROL DIET

General Description

 

For  treatment of most types of hyper lipidemia and hypercholesterolemia.

Diet Principles:

  • Fat requirement is within 25 to 30% of total calories and cholesterol less than 300mg per day.
  • Exclude food high in cholesterol (internal organ and egg yolk)
  • Limit egg yolk 2pieces a week.
  • Modify methods of cooking by baking, steaming, boiling and grilling.
  • Remove skin from chicken and remove visible fat from meat.
  • Substitute coconut milk and full cream milk with skim milk or low fat milk.
  • In principle, our hospital diet already moderately low in cholesterol.

MICRONUTRIENT MODIFIED DIET

LOW SALT DIET

General Description

Salt sources in food consist of salt or sodium occurred naturally and added into food during food preparation and processing. Low salt diet usually bland taste and without adding sodium during food preparation and during meals. Herbs and spices used to add flavor to food. This diet suitable for patient with high blood pressure, edematous, renal and heart disease.

Diet Principles:

  • No salt used in cooking
  • No processed food, canned or sauces used
  • Naturally occurring sodium in food not more than 1000mg
  • Avoid food with high sodium content, limit intake of moderate sodium content and choose more often foods with low sodium

Sodium Content in food and drink

Types

Low sodium

(<120mg)

Moderate Sodium

(120mg-480mg)

High Sodium(>480mg)

Beverages

Carbonated;

- cream soda

-isotonic sports drink

<2btl (500ml)

<1 ½ btl (500ml)

Carbonated;

- isotonic sport drink

1btl

(1500ml)

   

Vegetables

Fresh vegetable

Seaweed, dried

1/2cup

-Canned vegetable

-Pickled vegetable

-Salted Chinese cabbage

-Canned tomato soup

-Salted fried peas

>1/2cp

>1/2cp

>1tbsp

>1/2cp

>1cp

Fruits & products

Fresh fruit

Tempoyak

2tbsp

Spicy pickled, mixed fruit

>1tbsp

Cereals & products

-Cooked rice,

-White bread

-Whole meal bread

-Cream cracker

-Soda, plain biscuit

-Low salt cracker

1sc

1sc

<7pc

<3pc

<12pc

Instant rice porridge

Bihun

Kuey Teow

Laksa

Noodle

White bread

Whole meal bread

Soda, plain biscuit

1pack

<2cp

<2cp

<2cp

<2cp

2-4sc

2-3sc

3-12pc

-Instant noodle

-Flavored, noodle snack (medium)

-Soda, plain biscuit

>1/4pack

1 pack

>12pc

Types

Low sodium

(<120mg)

Moderate Sodium

(120mg-480mg)

High Sodium(>480mg)

Starchy roots, tubers & product

Potato

<2whole

Potato chips

(small)

1pack

Potato chip(big)

>1/2 pack

Legumes & legumes products

White soya bean

Fermented soya bean cake (tempe)

<1/2cp

Fermented soya bean paste(taucu)

1tbsp

Thick soya sauce

Thin soya sauce

Canned baked bean

>1tbsp

>1/4tbsp

>3/4cp

Nut, seeds & products

Mixed nut (no salt)

<7cp

Peanut butter

Dried, black  watermelon seeds

3tbsp

3cp

Mixed nuts (salted)

>1/3cp

Meat & poultry products

Chicken breast

Chicken thigh

Lean beef

Raw lean mutton

<1cp

<1cp

<1/2cp

<1cp

Fried chicken

Chicken frankfurter

Regular beef burger

Beef frankfurter (12x2cm)

Raw lean mutton

Raw pork

1pc

2pc

1whole

2pc

1cp

1cp

-Fast-food fried chicken(140g)

-Canned chicken curry

-Chicken cube

-Beef burger

(with cheese)

-Canned beef rendang

-Canned mutton curry

>1pc

>1can

>1/3cube

1whole

>1/2cp

>1/2cp

Egg

Hen egg

<2pc

Salted duck egg

1pc

   

Fish, shellfish & products

Fresh fish other then stated in moderate column

Fresh prawn

Fresh cuttlefish (medium)

<2whole

Fish ball

(small,2cm)

Bream(Kerisi)

Carp head

Common carp

(medium)

Spanish mackerel

Red snapper

Fried fish cracker

Dried salted prawn

Prawn cracker(small)

Prawn paste

Dried cuttlefish(small)

5whole

1whole

1sc

1pc

1sc

1sc

5pc

1tbsp

1pack

1tbsp

1whole

-Fish ball(large)

-Salted dried fish(25g)

-Fish sauce(budu)

-Dried anchovy (without head and entrails)

-Canned sardine (small)

-Fermented shrimp (cencaluk)

-Shrimp paste (belacan)

-Cuttlefish cracker

(large)

2 ½ pc

1pc

>1/4tbsp

>1/4cp

>1can

>1/2 tbsp

>1/2pc

1pack

               

*pc = piece, sc = slice, cp = cup, tbsp = tablespoon, btl = bottle

LOW POTASSIUM DIET

 

Same with normal diet except food or drink high in potassium should be avoided and foods or drinks low in potassium are allowed (in moderation). This diet usually use for patient at risk of high potassium level e.g renal patient.

Diet Principles:

VEGETABLE

FRUIT

  • Use vegetable low in potassium content
  • Limit to 2 servings per day
  • Raw vegetable should be avoided
  • Vegetable cut into small pieces, soak into water for 30-60 minutes and change water few times before cooking
  • Take vegetable without gravy

·         Limit fruit of moderate and low content of potassium to 1 to 2 servings per day

·         Skin, seed and pulp should be avoided

·         Hard fruit should be soaked to decrease potassium content, before eating

·         Dried fruit or pickles should be avoided

·         Avoid powdered spices

·         Strain fluid from canned fruit.

HIGH POTASSIUM DIET

General Description

 

Same with normal diet except foods or drinks high in potassium are encouraged.

Usually use for patient at risk of low potassium level e.g severe diarrhea, vomiting or patient on diuretic treatment.

Diet Principles:

  • Increase consumption of vegetable and fruit intake
  • Choose fruits and vegetables high in potassium
  • Dried fruit or pickles still should be avoided

 

 

 

 

 

 

 

 

 

 

 

Potassium content in food and drink.

Types

Low potassium (<50mg/serving)

 

Moderate Potassium (50mg-100mg/serving)

High Potassium (>100mg/serving)

Beverages

Syrup

1cp

Barley

Chinese tea

Sugar cane

1cp

1cp

1cp

Canned fruit juice

Cocoa/chocolate drink

Coconut water

Fresh fruit juice

Malted drink

1cp

1cp

1cp

1cp

1cp

Types

Low potassium (<50mg/serving)

 

Moderate Potassium (50mg-100mg/serving)

High Potassium (>100mg/serving)

Vegetables

Bean sprout

Bitter gout

Leek

Cucumber

Kangkung

Sweet potato leaf

Lobak putih

Ketola ular

Ketola

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

All types lentil

Asparagus

Bamboo shoot

Brinjal

Capsicum

Carrot

Cauliflower

Lettuce

Pumpkin

Turnip

Tomato

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

Daun kelor

Jantung pisang

Petai

Mustard leaves

Spinach

Brocolli

Raw vegetable

Cekur manis

Kale

Tubers

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1/2cp

1cp

Fruits

Apple

Pear

Guava

Papaya

Watermelon

Pineapple

Star fruit(small)

1pc

1pc

1/2pc

1sc

1sc

1sc

1pc

Canned fruit (syrup)

Lime

Lai

Lemon

Grapefruit

Rambutan

1/2cp

1pc

1/2cp

1pc

1pc

3pc

Banana

Cempedak

Ciku

Durian

Jackfruit

Grapes

Langsat

Mata kucing

Peach

Plum

1pc

2pc

2pc

2pc

2pc

6pc

6pc

6pc

1pc

1pc

Miscellaneous

   

Legumes and nuts

All types of spices

Brown sugar

Baked beans

Grounded chili

Food with chocolate

Food with coconut milk

Dried fruits

Dried mushroom

Salted fish

Salted prawn

Chicken essences

Tamarind paste

Tempoyak

Whole meal food

*pc = piece, sc = slice, cp = cup, tbsp = tablespoon

LOW PHOSPHATE DIET

General Description

 

Same with normal diet except food or drink high in phosphate should be avoided and phosphate binder taken with meals. Usually use for patient at risk of hyperphosphatemia e.g renal patient.

Diet Principles:

  • Avoid food or drink high in phosphate
  • Limit food or drink contain moderate amount of phosphate
  • Eat fish, crab or shrimp without bone and limit intake of shell
  • Avoid intake of cartilage
  • Achieve daily requirement by taking cereals and food high in complex carbohydrate in adequate amount.

Phosphate content in food and drink.

Types

Low phosphate (<40mg/serving)

Moderate Phosphate  (40mg-80mg/serving)

High Phosphate (>80mg/serving)

Cereal

Noodle

Custard flour

Corn flour

Oats

Kuay Teow

Laksa

Bihun

Idli (60g)

1cp

2tbsp

2tbsp

2tbsp

1cp

1cp

1cp

1pc

Rice

White bread

Whole meal bread

Barley

Fried bihun (400g)

Putu mayam

Fish porridge(270g)

Thosai

1cp

2sc

2sc

2tbsp

1plate

1sc

1bowl

1sc

Instant noodle

Macaroni wet(150g)

Lemang(10cm)

Nasi Lemak(295g)

Rawa Thosai

Roti canai

Capati

1pack

1cp

1pc

1plate

1pc

1pc

1pc

Milk & milk product

 

Ice cream

2scp

Cheese

Condensed milk

Full cream milk

Skimmed milk

Low fat milk

1sc

2tbsp

1cp

1cp

1cp

Meat, fish, chicken & legume

White egg

Ground nut(fried)

1pc

2tbsp

Egg with yolk

Baked chicken

Baked beans

Anchovy

Dried prawn

1/2pc

1thigh

1/2cp

2tbsp

2tbsp

Dhal

Meat, fish & chicken

1/2cp

Beverages

Syrup

Chinese tea

Sugar cane

Creamer non milk

1cp

1cp

1cp

7g/sac

Soya bean drink

Cola drink

Cocoa/chocolate powder

1cp

1cp

2tbsp

Tea ‘tarik

Coffee with milk

1cp

1cp

Vegetables

Most vegetable

Spinach

Potato (small)

1/2cp

1pc

Tubers (medium)

Mushroom

1pc

1/2 cp

Fruits

Most fruit

   

Miscellaneous

Cream cracker

Kuih sago

Kuih apam

Fried popiah

Curry puff

Margarine

Jam

2pc

1pc

1pc

1pc

1pc

1tsp

1tbsp

Pop corn(60g)

Muffin

Fish/prawn chip

Fried sweet potato

Chocolate biscuit

1pack

1pc

6pc

1pc

4pc

Butter cake(50g)

Vada

Burger

Meat pau

Corn

Peanut butter

1pc

1pc

1pc

1pc

1pc

2tbsp

               

*pc = piece, sc = slice, cp = cup, tbsp = tablespoon, scp = scoop

LOW PURINE DIET

General Description

 

Food contains purine and its metabolism produced uric acid into blood. If there is disruption in purine metabolism process, high accumulation of uric acid in urine causes uric acid stone and also accumulate in joints cause gout disease. Basically, low purine diet same with normal diet except food high in purine should be avoided. Low purine diet usually use for patient with gout.

 

Diet Principles:

  • Avoid food high in purine
  • Quantity and frequency of intake for food high in purine taken each time will determine quantity of purine taken
  • Control caloric intake if overweight
  • Avoid alcoholic beverages
  • Drink plenty of water
  • Control fat intake
  • Limit or minimize intake of food contain moderate amount of purine

Purine content in food and drink.

Low purine

(0-50mg/100g)

 

Moderate purine

(50-150mg/100g)

High purine

(150-825mg/100g)

Milk

Cheese

Yogurt

Egg

Salt

Chocolate

Wheat

Cocoa

Spices

Sugar

Honey

Jam

Rice

Fruit

Margarine/Butter

Oil

Peanut butter

Breakfast cereal

Coffee, tea, cordial

Carbonated drink

Vegetable

Black pepper

White bread

Beef

Mutton

Pork

Rabbit

Chicken

Fish

Legume

Animal tongue

Lentils

Cockle

Oatmeal/whole meal

Asparagus

Cauliflower

Spinach

Mushroom

Peas

Internal organ

Brain

Swan

Wild chicken

Prawn

Mussel

Anchovies

Fish sauce (Budu)

Fish egg

Soup cube

Sardine

Yeast

Minced meat

Meat stock

Bamboo shoot

Jering

Petai

LOW VITAMIN K DIET

General Description

 

Warfarin treatment given mostly to them who having cardiovascular disease. Warfarin used to prevent blood from clotting in blood. Low vitamin K diet is used to prevent function of medication disrupted due to Vitamin K is important for blood clotting. Diet is same with normal diet just food or drink high in vitamin K should be avoided.

Diet Principles:

Limit  food high in vitamin K

    • Kale
    • Spinach
    • Broccoli
    • Cabbage
    • Salad
    • Mustard leaves
    • Soya bean
    • Soya bean cake (tauhu)
    • Soya bean oil
    • Canola oil
    • Mayonnaise
    • Green tea

 

MODIFIED CONSISTENCY DIET

Clear Liquid Diet

General Description

 

A diet that includes only foods those are clear and liquid at body temperature. The diet is intended to provide an oral source of fluids and a small amount of energy and electrolyte. It is used to prevent dehydration and to reduce colonic residue to a minimum.

Diet Principle

 

A clear liquid diet is adequate only in calories. It is deficient in protein, vitamins and minerals and therefore nutritionally inadequate and not meant for prolonged use. Only foods like clear soup, strained fruit juice, tea, coffee and carbonated beverages are permitted.

Blenderized Diet

General Description

 

The diet is indicated for individuals who have difficulty in chewing and / or swallowing.

Diet Principle

 

The diet is designed to provide foods that require minimal chewing & increase the ease of swallowing example foods on soft diet that have been slenderized.

For sample meal plan, refer to soft diet.

Soft Diet

General Description

 

Soft textured food in term of types or preparation of food as to aid in eating and chewing. Usually use for patient with:

  1. difficulty to chew
  2. diarrhea, vomiting or sick until unable to take normal diet
  3. disturbances in gastrointestinal track and need soft food
  4. post operation or as transition feeding from blenderised diet to normal diet
  5. problem in dentition or no teeth
  6. difficulty to swallow because of neurological problem, esophagus, oral, faring or post operation.

Diet Principles:

 

  • Soft food like bread, porridge, fish, tofu, chicken and soft vegetable are encouraged to be given
  • Avoid meat or hard vegetable
  • Food cut into smaller size or cube size
  • Avoid use of spices, chili, or vinegar in cooking
  • Food cooked until soft

Sample Menu Soft Diet  (Menu E) 1400kcal

Breakfast

White Bread                            ± 3 pcs

            + Margarine                ± 2 tsp

            + Jam                          ± 1 portion

            + Egg                          1 egg

OR

Chocolate bun                         1 pcs

OR

Sandwich                                ± 3 slices

            + meat/sardine            ± 1 mb

            + margarine                ± 2 tsp

            + vegetable

AND

Tea / Coffee                            ±1cup

+ sugar                                    ±2tbsp

Lunch / Dinner

Rice Porridge                          ± 2 cup

            + Chicken in soup       ± 1 pc

            + Oil                            ± 1 tsp

            + Mix Vegetable

Fruit                                         1 portion

Afternoon Tea

Malay Kueh                             1 pc

OR

Creamy Bread                                    1 pcs

AND

Tea / Coffee                            ±1cup

+ sugar                                    ±2tbsp

Bland Diet

General Description

 

A diet that eliminates foods containing caffeine, alcohol, pepper, spices, highly seasoned with strong herbs and deep fried and also other foods that are assumed to be irritating to the intestinal mucosa or that promote gastric acid secretion.

Diet Principle

 

This diet should be individualized according to food intolerances of the patient, although it usually follows the pattern of a normal full diet

MISCELLANEOUS AND DIAGNOSTICS TEST DIETS

Low Fiber Diet

General Description

 

A diet that contains a minimum of dietary fiber and connective tissue. It is not aimed at reducing the amount of fecal residue, but is aimed at reducing the amount of fibrous material in the stool.

Diet Principle

 

Foods avoided are those which contain indigestible tough connective tissues of meats and chicken, fibrous tissues of fruits and vegetables.

Purpose of the diet: To prevent the formation of an obstructing bolus of high fiber foods in patients with narrowed intestinal or esophageal lumens or to reduce the frequency of painful stools in acute phases of diverticulitis or inflammatory bowel disease.

Low Residue Diet

General Description

 

This diet is for patient with intestinal disturbances and for pre- and post operative cases. Residue refers to the volume of materials (including indigested fiber and food, bacteria, sloughed cells) remaining in the colon after the digestive system has been completed.

Diet Principles:

Diet is modified based on selection of food as given in the table below:

Food Group

Suggested

Not Suggested

Beverages

Coffee, tea, syrup, fruit juice without fiber

Fruit, vegetable, prune juice

Bread & cereals

White bread, cream cracker, muffin, biscuit without wheat meal, pancake, white rice

Bread and cereals made from whole meal flour, bran, nut, legume, dried fruit and coconut

Dessert

Cake, biscuit, pie, yogurt, custard, jelly, ice cream

Dessert made from whole meal flour, bran, nut, legume, dried fruit, seeds and coconut

Food Group

Suggested

Not Suggested

Fat

Butter, mayonnaise, margarine

 

Fruits

Canned fruit, Ripped fruit without skin, Ripped banana

Raw and dried fruit

Protein food

All meat, fish, chicken, duck, egg, cheese, Cooked soft offal

Though and fried  meat, nuts and legume

Vegetables

Cooked until soft vegetable, seedless vegetable

Uncooked vegetable, vegetable contains seeds and corn

Miscellaneous

Salt, white pepper, herbs, vinegar, tomato sauce

Coconut, nut, sunflower seed, pop corn.

High Fiber Diet

General Description

 

A diet that contains increased amounts of soluble dietary fiber (eg: fruits, oats, barley, legumes) and insoluble dietary fiber (e.g.: vegetables, wheat and most grains)

Diet Principle

 

The regular diet was modified with high fiber foods such as substitute white bread with whole meal bread, eat fruits together with the skin and eat two types of vegetables or one cup of vegetables during lunch and dinner.

Purpose of the diet: To increase fecal bulk and reduce intestinal transit time decreased intraluminal colonic pressure decreased risk of colon cancer decreased serum cholesterol level and decreased glucose absorption rate.

VMA (VANILLYLMANDELIC ACID TEST) Diet

General Description

 

The VMA test is used to determine the presence of pheochromocytomas or other neorogenic tumours which secret an excess of catecholamines causing hypertension. It is thought that the ingestion of certain food-stuffs results in an increase of phenolic acids in the urine which may result in a false-positive diagnosis. The test is prescribed for a 3-day period, unless specified otherwise.

Diet Principle

 

Food items to be eliminated are :

  • Coffee
  • Tea
  • Cola
  • Caffeine-containing beverages
  • Vanilla
  • Vanilla containing foods
  • Chocolate
  • Bananas
  • Citrus fruits (oranges, lemon, limes, grapefruit)
  • Biscuit
  • Pineapple
  • Tomatoes
  • Asparagus
  • Custard
  • Ice-cream
  • Sweets
  • Cake

# This food list also can be use for Non Flavour Diet

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Hospital Universiti Sains Malaysia
Universiti Sains Malaysia,
Kampus Kesihatan
Jalan Raja Perempuan Zainab 2
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