Plan, prepare and calculate the nutritive value of a normal hospital diet for a 40-year-old sedentary man (170 cm, 66 kg).

1. 1 · Aim. To plan a normal hospital diet for Mr. K, prepare one dish from it and calculate the day's nutritive value.
2. 2 · Principles.
   • Balanced diet meeting ICMR-NIN 2020 needs at the sedentary level
   • Protein 0.83-1 g/kg; carbohydrate 55-60%; fat 20-30% of energy
   • All food groups; salt below 5 g; 2-2.5 L fluid
   • Familiar, mildly spiced, attractive food at fixed times
3. 3 · Nutrient prescription. IBW = (170 − 100) × 0.9 = 63 kg. Energy = 63 × 30 ≈ 1900 kcal. Protein = 63 × 1 = 63 g. Visible oil about 20-25 g.
4. 4 · Foods to include and avoid. Include all food groups, greens daily, a fruit and curd; limit pickles, papad, fried snacks and vanaspati.
5. 5 · Sample menu. [Table: Time | Menu | Amount (raw), 6 am to 9.30 pm]
6. 6 · Calculation. [Table: food group | amount | energy | protein] Total about 1904 kcal and 65 g protein (100% and 103% of the prescription).
7. 7 · Result. The diet gives about 1904 kcal and 65 g protein and meets Mr. K's needs.
8. 8 · Preparation tips. Measure oil by teaspoon, add salt only in cooking, serve hot on a labelled tray, add colour.

Scoring tip: Show every formula with numbers (IBW, energy, protein) and compare the menu total with the prescription as a percentage.