Nutrition & Diet Therapy (Laboratory)
Name: Mark Cyrill C. Ortega Date: September 30, 2020
Course, Yr./Sec.: BSN – IIB Clinical Ins.: Thelma Babia
Evaluation 4
Calculati ng Diets and Meal Planning
A. Following the steps in estimating desirable body weight (DBW) discussed in the lecture portion and
calculate your Total Energy Allowance (TEA).
1. Determine your height = 5 feet 12 inch. and actual body weight = 55 kg.
DBW = 60 + 12 = 72 inches x 2.54 = 185.42
cm.
= (185.42 – 100) – 10%
= 85.42 – 10% (85.42)
= 85.42 – 8.542
DBW = 76.878 kgs.
2. Calculate your basal needs
Basal Need
Basal Needs = 1 x 76.878 kgs. (DBW) x 24 Male = 1 Kcal per kg DBW/hour
Basal Needs = 1,845.07 kcal Female = 0.9 Kcal per kg DBW/hour
3. Estimate physical activities
PA = 1,845.07 kcal x 60% Physical Needs – approximately percentage increase
above basal needs (use lower factor for women)
PA= 1,107.042 Kcal Bed rest 10-20 percent
Sedentary 30 percent
Light activity 50-60 percent
Moderately active 60-70 percent
4. Find the Total Energy Allowance Severely active 90-110 percent
(TEA), by adding the basal needs
and estimated physical activity
TEA = 1,845.07 kcal + 1,107.04
5. TEA = 2,952.11 Kcal Distribute Total Energy Allowance among
Carbohydrate, Protein, Fat as follows
Carbohydrate = 2,952.11 Kcal × 0.70 = 2,066.48 kcal Carbohydrates: 50-70 %
Protein: 10-15 %
6. Protein = 2,952.11 Kcal × 0.15 = 442.82 kcal
Fats: 20-30 %
Fats = 2,952.11 Kcal × 0.30 = 885.63 kcal
For normal diet, allot 65% of the total
energy allowance for carbohydrates,
15% protein and 20% fat. Thus, the corresponding energy contributions of the three nutrients in
your diet are as follows:
Carbohydrate = 2,952.11 Kcal × 0.65 = 1,918.87 kcal
Protein = 2,952.11 Kcal × 0.15 = 442.82 kcal
Fats = 2,952.11 Kcal × 0.20 = 590.42 kcal
7. Calculate the number of grams of CHO, Pro and Fats by dividing the calories for each nutrient by
the corresponding physiologic fuel values (4 kcal/g CHO, 4 kcal/g Pro, 9 kcal/g Fat).
Carbohydrate = 1,918.87 kcal ÷ 4 = 479.72 gms.
Protein = 442.82 kcal ÷ 4 = 110.71 gms.
Fats = 590.42 kcal ÷ 9 = 65.60 gms.
8. To simplify the diet prescription (Rx), round off calories to the nearest 50, and carbohydrates,
proteins, and fats to the nearest 5 grams. Thus, your diet prescription is:
Diet Rx: 2950 kcal; CHO – 480 grams, Protein – 110 grams, Fat – 70 grams
EVALUATION
Food Exchange and Meal Distribution
Food No. of CHO PRO FAT ENERGY Meal Distribution
Exchange Exchanges kcal
480 g. 110 g. 70 g. B L D Sn
I. Veg A 5 15 5 - 80 2 2 1
Veg B 5 15 5 - 80 1 2 2
II. Fruits 8 80 - - 320 3 2 1 2
III. Milk 4 48 24 20 400 2 1 1
IV. Rice 13 299 26 - 1,300 2 5 3 3
V. Meat 6 - 48 36 516 1 2 1 2
VI. Sugar 4 20 - - 80 1 1 2
VII. Fat 3 - - 15 135 1 1 1
Total 48 477 108 71 2,911 12 15 11 10
Carbohydrates Protein Fats
Rice: 480 – 178 Meat: 110 – 60 Fat: 70 – 56
302 / 23 50 / 8 14 / 5
= 13.3 or 13 = 6.25 or 6 = 2.8 or 3
The Food Exchange List
Food
Food Carbohydrates Protein Fats
Exchange
I. Vegetable A
- 1 cup raw or ½ cup cooked 1 3 1 0
II. Vegetable B
- ½ cup raw or ½ cup cooked 1 3 1 0
III. Fruits 1 10 0 0
IV. Milk
o Whole Milk 1 12 8 10
o Low Fat Milk 1 12 8 5
1 12 8 Tr
o Skimmed/Very Low fat
V. Rice
- ½ cup cooked 1 23 2 0
VI. Meat
o Low Fat Meat and Fish
1 0 8 1
o Medium Fat Meat and
1 0 8 6
Fish 1 0 8 10
o High Fat Meat and Fish
VII. Sugar 1 5 0 0
VIII. Fat 1 0 0 5
Calculation of Food Value
Food Item Grams Calories Percentage
½ cup beans ½ cup
cauliflower ½ cup
chayote CHO 3 × 3 = 9 CHO 9 × 4 = 36 CHO 75 %
Pro 3 × 1 = 3 Pro 3 × 4 = 12 Pro 25%
= 2 exchange Fat 3 × 0 = 0 Fat 0 × 9 = 0 Fat
½ cup carrot
= 1 exchange
= 3 exchanges Total =12g. Total = 48 cal Total = 100%
CHO 3 × 10 = 30 CHO 30 × 4 = 120 CHO 100 %
1 apple 10 pcs grapes Pro 3 × 0 = 0 Pro 0 × 4 = 0 Pro
1 slice ripe mango Fat 3 × 0 = 0 Fat 0 × 9 = 0 Fat
= 3 exchanges Total = 30 g. Total = 120 cal Total = 100 %
CHO 1 × 23 = 23
1 slice biko(rice) 2 × 12 = 24 CHO 47 × 4 = 188 CHO 42.73%
1 cup carabao’s milk Pro 1 × 2 = 2 Pro 18 × 4 = 72 Pro 16.36%
2 × 8 = 16 Fat 20 × 9 = 180 Fat 40.91%
Fat 2 × 10 = 20
= 2 & 1 exchanges Total = 85 g. Total = 440 cal Total = 100 %
CHO 2 × 23 = 46
1×0=0 CHO 46 × 4 = 184 CHO 76.35%
1 cup rice 1 fried Pro 2 × 2 = 4 Pro 12 × 4 = 48 Pro 19.92%
chicken leg (LF) 1 × 8 =8 Fat 1 × 9 = 9 Fat 3.73%
Fat 1 × 1 = 1
= 2 & 1 exchanges Total = 59 g. Total = 241 cal Total = 100 %
CHO 2 × 5 = 10 CHO 10 × 4 = 40 CHO 100%
1 yema ¼ cup taho
Pro 2 × 0 = 0 Pro 0 × 4 =0 Pro 0%
with syrup
Fat 2 × 0 = 0 Fat 0 × 9 = 0 Fat 0%
= 2 exchanges Total = 10 g. Total = 40 cal Total = 100%
QUESTIONS FOR DISCUSSION
1. What are the bases for estimating the desirable intake of an individual?
- First and foremost, the main base is the individual’s age, sex, lifestyle. Because every
individual has different nutritional needs, like the age, a young individual has less food intake
than the adult it is because a young individual has no strenuous activity unlike the adult who
have demanding activity who needs more energy throughout the day. The sex is also a
common bases, because male has a fast-metabolic rate compared to female. And the lifestyle
is a major factor, an athletic individual will obviously need to intake more calories than the
individual who lay on the bed throughout the day.
- And the reference values needed to specifically determines the desirable intake of one
individual is the ‘Estimated Average Requirement’ (EAR) is used to determine the desired
amount of food to be intake in terms of daily nutritional needs. ‘Recommended Dietary
Allowance’ is use to determine the average daily intake of the individual that is sufficient
enough to meet the nutritional requirement of the individuals. And the ‘Desirable Body
Weight’ (DBW) and ‘Total Energy Allowance’ (TEA) is commonly use to determine the
desired nutritional need of the individual and also use to plan out the meal or diet of an
individual.
2. What are the pointers to consider in planning a normal diet? A therapeutic diet?
- Modifying and planning out the diet of one individual is very important part of the healthcare
facility. Because it does not only create set diet, instead it is a client-specific diet, and the diet
of the client should go-par with the medication and condition of the client, like if the client
can’t eat solid food, the food provide should be liquid or soft diets or if the client have several
restriction in food, the dietician should know or consider to make an alternative diet without
degrading the nutritional needs of the client. And also, in planning the diet of the client it
should consider the economic status and the client food preferences, because if the client can
not afford the recommendation of the dietician, he/she may not follow the diet and go back to
his old diet.
