YOUR DAILY MEAL PLAN.
DIETHERAPY (DM/HPT)
FOOD ITEMS/MEAL TIMES QUANTITY
BREAKFAST (6-8AM)
Oats Porridge/ Wheat Porridge (medium consistency) 3-21/2 Soup Ladles
Corn Meal/ Tom Brown 3 Soup Ladles
Millet porridge 3 soup ladles
Rice Water/ Ekuegbemi/ Oblayo 3 Soup Ladles
Milo beverage 2-3 dessert spoons
+ Milk (low/ no fat e.g. carnation, peak (green label) 3-4 tea spoons
+ Bread (Whole wheat) 2-1½ Standard Slice
+Vegetable Salad (No cream) As Desired (3-4 soup ladles)
+ Sugar 2 teaspoons (levelled)/ 1 Cube
MID-MORNING SNACK (10:00- 10:30 AM) CHOOSE ONE SERVING
(OPTIONAL)
Orange/Mango/Apple/ Lemon - 2 medium size
Pawpaw 1/2 medium size
Pineapple 1/4 medium size
Water Melon 1 Wedge
Banana (local/exotic) 2 fingers/1 finger
LUNCH (12-1PM) 1 sachet water before meal
Kenkey/Banku/Akple/ Tuo Zaafi/ Rice Balls 1½ Large Org Size
Rice/Jollof/Waakye 3-2½ Stew Ladles (full)
Apem /Apantu 3-3½ fingers /2 fingers
Yam/Cocoyam 3-4 small pieces
Fufu Pounded from 1 Apantu + 2 Slices Cassava (½
Large Org Size)
Gari 1½ Small Tomato Tin Level full
Plantain (Roasted/Fried) 1½ Apantu
+ Low Fats/Oil Vegetable Stew/light vegetable Soup/Abom 2-3 Stew Ladles / As desired /2 dessert spoon oil
for abom
Or beans stew/ tomato stew/ palm nut/groundnut soup 1-2 stew ladles/ 2-3 soup ladles
+ Of Fish/Snail/fatless Chicken/lean Meat/ egg white 2-3 Match box sizes/1 egg sz
SUPPER (5:00 PM – 6:00 PM)
CHOOSE FROM BREAKFAST OR LUNCH 1 sachet water before meal
(loose/medium consistency)
OR; Light Soup / Wheat bread + vegetable salad (no 3 soup ladles/ 2 slices/ 4-5 stewing ladles
cream)
NB: Avoid taking same meal for breakfast and supper, for 3 continuous days. Palm nut
soup/groundnut soup should be taken occasionally or twice every week. Salt intake= 1 teaspoon
(levelled) daily. Perform 30-45 minutes’ intense physical activity 4-5 times every week (brisk
walking, gym aerobics, jogging, skipping, dancing, sports hobbies). Don’t skip snack more than three
days
