College of Nursing
NCM 105A
NUTRITION AND DIET THERAPY
LABORATORY
LABORATORY EXERCISE NO. 10
Nutrition in the Life Cycle
Name: _________________________________________________________ Date Due: _________________________
Year and Section: ______________________________________________ Date Submitted: ____________________
Professor: ______________________________________________________ Score: _____________________________
This exercise helps you develop an appreciation of the special need for nutrients throughout the life
cycle: (1) in pregnancy and lactation, to meet the additional requirements of the mother and the baby; (2) in
infancy and early childhood, to lay the foundation for future health; (3) in later childhood and adolescence, to
strengthen this physical foundation for physical, mental and emotional health; and (4) in later adult life, to
conserve health and postpone degenerative diseases characteristic of this period.
I. Objectives
At the end of the 3-hour laboratory session, you should be able to:
1. plan a diet for pregnant mother requiring intake modifications of certain nutrients;
2. identify food items essential in the diet of a lactating mother;
3. recognize the importance of preparing a feeding plan for children;
4. recognize the nutritional requirements of an adolescent; and
5. develop and prepare a diet for an adult requiring nutrient intake modifications.
II. Procedures
Group 1: Pregnancy
A 35-year-old lactating woman standing 5’4” tall weighing 60 kg, is on her 12 th week of pregnancy.
Record shows her pre-pregnancy. Record shows her pre-pregnancy weight was 45 kg.
Group 2: Lactation
A 38-year-old lactating mother, who stands 4'9" tall and weighs 52 kg, just gave birth a month ago.
Group 3: Infancy
An eight-month-old baby girl weighs 7 kg. The baby is receiving breast milk and complementary
feeding.
Group 4: Childhood
A 7-year-old boy weighing 32 kg is fond of eating French fries and hotdogs during snack time.
Group 5: Adolescence
A 16-year-old lad weighing 45 kg and standing 5'2" is an active player in the school basketball team
and prefers to take "brunch" meals.
Group 6: Elderly
A 65-year-old retired government employee, weighing 70 kg and standing 5'8" tall has a good appetite
but tends to be choosy because of his dental problems. He keeps himself busy by managing the family's small
sari-sari store business.
III. Evaluation
For each case presented:
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1. Compute for the desirable body weight and total energy requirement.
2. Calculate and plan the diet providing 3 meals and 2 snacks. Indicate your answers in Table 4-1.
Table 10-1. Meal Plan for ______________________
Food No. of CHO PRO FAT ENERGY Meal Distributions
Exchange Exchanges g g G kcal B L D Sn
I. Veg A
Veg B
II. Fruits
III. Milk
IV. Rice
V. Meat
VI. Sugar
VII. Fat
Total
3. Prepare the assigned sample menu plan for class presentation:
Group 1: Lunch meal Group 4: PM snack
Group 2: Lunch meal Group 5: Breakfast meal
Group 3: Complementary feeding Group 6: Dinner meal
Table 10-2. Sample ____________________ Menu for ____________________
Menu Household Measure
4. Discuss the case assessment and tray presentation in class emphasizing the rationale of the diet given,
nutrient modification, and intervention.
Table 10-3. Case Assessment for ____________________
Meal Prepared Nutrient Modification Rationale Nutrition Intervention
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5. Submit the individual worksheets at the end of the laboratory activity.
6. In planning meals for adults, you can refer to the Suggested Menu for Adults.
Suggested Menu for Adults
RECOMMENDED AMOUNT FOR
Sample Family Menu
Reference Man (25 years old) Reference Woman (25 years old)
BREAKFAST
Toasted dills ¼ cup dilis (10 g) ¼ cup dilis (10 g)
Fried egg ½ egg ¼ egg
Fried rice 2 cups rice 1 ¼ cups rice
Coffee with sugar Coffee with 3 tsp brown sugar Coffee with 2 tsp brown sugar
MID-MORNING SNACK
Fried yellow kamote with brown 1 small-sized kamote 6 tsp brown 1 small-sized kamote 1 tsp brown
sugar sugar sugar
Broth as desired Broth as desired
LUNCH 2 ½ tbsp or 37.5 g shelled tulya 1 tbsp or 15 g shelled tulya
Tulya with malunggay leaves ¼ cup malunggay ¼ cup malunggay
Tamban inihaw with fresh tomato 1 small-sized tamban 1 small-sized tamban
Boiled rice 1 medium-sized tomato 1 medium-sized tomato
Pineapple 2 ½ cups rice 2 cups rice
1 slice pineapple 1 slice pineapple
MID-AFTERNOON SNACK
½ cup shelled peanuts ½ cup shelled peanuts
Boiled peanuts
Broth as desired Broth as desired
1 pc 3-cm cube lean meat 1 pc 3-cm cube lean meat
DINNER
½ cup kangkong ½ cup kangkong
Pork sinigang (lean pork,
½ cup sitaw ½cup sitaw
kangkong, sitaw, tamarind)
2 ½ cups rice 1 3/4 cups rice
½ slice papaya ½ slice papaya
EVENING SNACK
Whole milk with sugar
IV. Questions for Discussion
1. What nutritional advice is recommended for a healthy pregnancy? Lactation
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2. What are the different factors to consider in planning a menu for growing children?
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