Module 6 – Household
Management, Nutrition and
•
Hydration Assignment – Part II
Name: Sabita GC
• Student ID: OIH2701
Client Profile Summary
• Client Name: Mrs. Sharma
• Diet: Low sodium (Hypertension), soft and warm foods
• Religious Preferences: Hindu – vegetarian, avoids eggs and beef
• Cultural Background: Nepali
• Personal Rituals: Prays before every meal
Meal Planning Considerations
• - Soft, easily digestible meals for comfort and digestion
• - Vegetarian only: excludes meat, eggs, and beef
• - Nepali cultural flavors: turmeric, cumin, ginger
• - Respect religious rituals (e.g., meal ready before prayer)
• - Manage blood pressure: minimal salt, natural ingredients
Alternate Recipe Option
• Khichdi – A soft porridge of rice and lentils
• Ingredients:
• - 1/2 cup rice
• - 1/2 cup yellow moong dal (split lentils)
• - 1/2 tsp turmeric, salt (very little), cumin, ghee
• - Chopped vegetables: carrots, peas, spinach
• Instructions:
• 1. Wash rice and lentils. Sauté spices and vegetables in ghee.
• 2. Add rice, lentils, and 3 cups water. Cook in pressure cooker (3 whistles).
• 3. Mash and serve with plain yogurt or pickle.
Record Keeping and Research
• Sources Used:
• - Nepali Cooking Blog: [Link]
• - Heart & Stroke Foundation: Hypertension meal guide
• - Vegetarian Home Recipes Cookbook
• Notes recorded on recipes, substitutions, and preparation process.
Breakfast Recipe: Vegetable Upma
• Ingredients:
• - 1/2 cup semolina, 1 cup water
• - 1/4 cup chopped carrots, peas, green beans
• - 1 tsp cumin seeds, grated ginger, 1 tsp ghee
• Instructions:
• 1. Roast semolina dry in a pan. Remove and set aside.
• 2. In ghee, sauté cumin, ginger, and vegetables for 2-3 mins.
• 3. Add water and bring to boil. Slowly add semolina, stir until fluffy.
Lunch Recipe: Dal Bhat (Lentil Soup
with Rice)
• Ingredients:
• - 1/2 cup red lentils, 1/2 cup rice, 1/2 tsp turmeric, garlic, cumin
• - Spinach, tomato, salt (minimal), 1 tsp ghee
• Instructions:
• 1. Boil lentils with turmeric. Add garlic, tomato, cumin. Simmer 15-20 mins.
• 2. Cook rice separately. Serve dal with rice and sautéed spinach.
Dinner Recipe: Vegetable Khichdi
• Ingredients:
• - 1/2 cup rice, 1/2 cup moong dal, carrots, peas, spinach
• - Cumin, turmeric, 1 tsp ghee, 3 cups water
• Instructions:
• 1. Wash rice and dal. Sauté cumin in ghee, add vegetables.
• 2. Add rice, dal, water. Pressure cook for 3 whistles.
• 3. Mash lightly and serve warm.
Snacks and Table Setting
• Healthy Snacks:
• - Mashed banana with chia seeds
• - Boiled sweet potatoes
• - Cucumber slices with plain yogurt dip
• Table Setting:
• - Use clean white plates to highlight food colors
• - Include water glass, simple spoon/fork, napkin
Presentation Phase: Meal Details
• Adherence to Client Needs:
• - All meals vegetarian, soft, and low in sodium
• - Culturally appropriate (Nepali dishes, spices)
• - Timing respected to allow prayer before meals
Preparation Techniques and Timing
• Techniques:
• - Pressure cooking, sautéing, simmering for soft textures
• - Minimal oil and salt, herbs for flavor (no MSG)
• Timing:
• - Breakfast: 20 mins
• - Lunch: 35 mins
• - Dinner: 25 mins
Discussion: Alternate Recipe –
Khichdi
• Why Khichdi?
• - Highly nutritious, soft, easy to digest
• - Complete meal with grains, legumes, and vegetables
• - Aligns with cultural and religious preferences
• - Low in salt and suitable for hypertension clients
Q&A / Discussion
• Thank you for your attention.
• We welcome any questions from the audience.