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Table 1 A Standard North Indian & South Indian Cuisine Plan for LPD (0.6gm/kg/day) for a 60 kg patient

From: Role of low protein diet in management of different stages of chronic kidney disease - practical aspects

  North Indian menu South Indian menu
B’fast: Tea 1 Cup (Cow Milk 50 ml) Coffee 1 Cup (Cow Milk 50 ml)
Cereal 30 gm (e.g. Vegetable Stuffed Wheat Paratha1) Cereal 30 gm (e.g. Idli9)
Vegetable 50 gm Lentil 15 gm
Yoghurt (Cow Milk based) 50 gm Vegetable 100 gm (e.g. Vegetable Rasam10)
Mid Morning: Fruit 1 (100 gm) Fruit 1 (100 gm)
Lunch: Cereal + Starch Flour 150 gm (e.g. Wheat Chapati 2 + Boil Rice3) Cereal 90 gm (e.g. Boil Rice)
Vegetable 200 gm (e.g. Gobi Aloo Vegetable4) Lentil 30 gm (e.g. Vegetable Sambhar11)
Lentil 15 gm (e.g. Chole Masala5) Vegetable 200 gm (e.g. Bean Aloo Vegetable12)
Yoghurt (Cow Milk based) 50 gm Yoghurt (Cow Milk based) 50 gm
Teatime: Tea 1 Cup (Cow Milk 50 ml) Coffee 1 Cup (Cow Milk 50 ml)
Starch Vegetable 100 gm (e.g. Aloo Tikki6) Cereal 30 gm (e.g. Dosa13)
Mid-Evening: Fruit 1 (100 gm) Fruit 1 (100 gm)
Dinner: Cereal + Starch Flour 150 gm (e.g. Wheat Chapati + Boil Rice) Cereal 90 gm (e.g. Boil Rice)
Vegetable 200 gm (e.g. Methi Aloo Vegetable7) Lentil 30 gm (e.g. Dal Rasam14)
Lentil 15 gm (e.g. Chana Masala8) Vegetable 150 gm (e.g. Brinjal Potato Vegetable15)
Yoghurt (Cow Milk based) 50 gm Yoghurt (Cow Milk based) 50 gm
Note: To use Oil and Ghee 6 tsp/day  
See - Legend Table
  1. English names: 1 = Indian Bread Stuffed with vegetables, 2 = Indian Bread, 3 = Steam Rice, 4 = Cauliflower Potato Vegetable, 5 = Chickpeas Vegetable, 6 = Potato Cutlet 7 = Fenugreek Potato Vegetable, 8 = Bengal Gram Vegetable, 9 = Indian Savory Steamed Dumpling, 10 = Vegetable Soup, 11 = Lentil + Vegetable Soup, 12 = French Potato Vegetable, 13 = Indian Savory Pancake, 14 = Lentil + Vegetable Soup, 15 = Brinjal Potato Vegetable