Ketogenic Diet
Manual of Clinical Nutrition Management E- 18 Copyright © 2013 Compass Group, Inc.
The patient’s third meal of eggnog will be the full meal recipe.
92 g Heavy Cream
14 g Egg
up to 5 drops Vanilla
up to ¼ grain Saccharin
140 cc Total
Regular meals are provided to the patient usually by the third meal and/or prior to discharge.
Calculating Meal Plans
When calculating the meal plan, divide the total protein, fat and carbohydrate allotted for the day by three
and provide 1/3 of the allotment per meal. For example:
Weight Protein Fat Carbohydrate
Cream 65 g 1.3 g 23.4 g 1.9 g
Fruit 19 g 0.2 g -- 1.9 g
Meat 20 g 4.7 g 3.3 g --
Fat 18 g -- 13.3 g --
Actual Total 6.2 g 40.0 g 3.8 g
Should be 6.2 g 40.0 g 3.8 g
Calculate the whipping cream first. Heavy whipping cream (36%) should take up no more than half of the
carbohydrate allotment in the meal.
The patient is allowed a total of 3.8 g carbohydrates per meal. Referring to the food value charts (9), to use
half of this allotment of cream, he should eat 65 g of 36% cream, which contains 1.9 g carbohydrates.
Calculate the rest of the carbohydrate (fruits or vegetables) by subtracting the carbohydrate contained in
the cream from the total carbohydrate allotment.
Referring to the food value charts, the patient can eat the remaining 1.9 g carbohydrates as 19 g of 10%
fruits. The percent equals the percent of carbohydrate in the fruit (7).
10% Carbohydrate Fruits 15% Carbohydrate Fruits
Applesauce Apple
Cantaloupe Apricot
Grapefruit Blackberries
Tangerine Blueberries
Honeydew Figs
Orange Nectarine
Papaya Pear
Peach Pineapple
Strawberries Plums (Damson)
Watermelon Raspberries (black)
Raspberries (red)
Grapes
Mango