NCM 105 / Basic Nutrition and Diet Therapy (Lab)
ENDTERM
Group No./ Year and Section: 4 / BSN2A Date Submitted: November 26, 2022
Group Members: Ragde, Kiara Semillano, Charles
Ramos, Karmina Semillano, Chermaine
Saleriana, Tricia Tubongbanua, Anton
Salgado, Alessandra Vargas, Pauli
Sardido, Alejandro Viñas, Anne
Case Analysis:
Mr. Bean, a 56-year-old computer programmer is 5 feet and 9 inches tall and weighs 210 pounds.
He sits for long hours at work and is too tired to exercise when he gets home at night. His meals usually
include fatty meats, eggs, and cheese. He has a family history of hypertension and his recent BP is
160/100 mmHg.
A. Plan, prepare and serve a meal to a patient with hypertension.
B. Discuss the characteristics of the assigned disease condition.
C. Describe the general characteristics of the dietary management for this patient
D. What dietary changes would you recommend that could help to improve Mr. Bean’s blood
pressure?
DIET CALCULATION
Patient information
Patient’s Initial: B.A.
Age: 56 y/o
Sex: Male
Height: 5’9”
Actual body weight: 95 kg
BMI: 30.93 kg/m^2
BMI Classification: Obese
Desired body weight: 72.7 kg
Physical activity level: Light - 35kcal/kg
Total Energy allowance (kcal): 2,500 kcal
*Solution below
Converting to m = (5 feet x 12 inches) + 9 inches
= 69 inches x 2.54 cm/inch
= 175.26 cm/100 m
= 1.7526 m
BMI = 95 kg/1.7526 m^2
= 95 kg/3.07160676 m^2
= 30.928 kg/m^2 or 30.93 kg/m^2
CLASSIFICATION: OBESE
Desired Body Weight (Hamwi's Method)
DBW (lbs) = 106 lbs + (9 x 6 lbs)
= 106 lbs + 54 lbs
= 160 lbs / 2.2 lbs
= 72.7 kg
TOTAL ENERGY REQUIREMENT (kcal)
(Light)
= 72.7 kg x 35 kcal/kg
= 2,544 kcal
= 2,500 kcal
TOTAL ENERGY ALLOWANCE DISTRIBUTION
MACRONUTRIENT DISTRIBUTION
(kcal) (grams)
CHO (65%) 1625kcal 405 grams
CHON (15%) 375 kcal 95 grams
FAT (20%) 500 kcal 55 grams
● DIET PRESCRIPTION: 2500 kcal - 405g CHO -95 g CHON - 55g Fat
FOOD EXCHANGE LIST
Meal Plan for a Normal Diet
FOOD EXCHANGES No. of CHO CHON FAT ENERGY MEAL
Exchanges DISTRIBUTION
g g g (Kcal) B L D Sn
I. Vegetable 4 12 4 - 64 1 2 1
II. Fruits 7 70 - - 280 2 1 1 4
III. Milk
Whole 1 12 8 10 170 1
Low-fat - - - - -
Non-fat/skim 1 12 8 - 80 1
IV. Rice A 6 138 - - 552 2 2 2
Rice B 4 92 8 - 400 2 2
Rice C 2 46 8 - 216 1 1
V. Meat LF 4 - 32 4 164 2 2
Meat MF 3 - 24 18 258 1 1 1
Meat HF - - - - -
VI. Fat 5 - - 25 225 1 2 1 1
VI. Sugars 4 20 - - 80 1 1 2
TOTAL 402g 92g 57g 2489 kcal
MEALS MENU INGREDIENTS NO. OF EXCHANGES
Breakfast Meal Oatmeal with mango and Green Tea
Ingredients:
Oatmeal
● 5 Tablespoon of Oats 1 1/2
● 1 cup Hot water 1
● ¼ cup milk 1
Beverage
● Lipton green tea 1
● 1 cup Hot water 1
Morning snack Mango Slices
Ingredient :
● 1 Mango 1
Lunch Meal Chicken Pastel with brown rice and mixed fruits
Lemon juice
Ingredients:
Chicken pastel
● 1/4 chicken breast 2
● 1 potato 1¼
● 1 carrot 1
● 1 cup non-fat milk ½
● 1 bell pepper ½
● 1 onion 1
● 1 garlic 1
● 1 cup black rice ½
Caesear Salad
● 1 small lettuce 1
● 1 cucumber 1
● 1 tomato 1½
● 1 boiled egg 1
● ¼ cup apple cider ½
● 1 teaspoon honey 2
Mixed fruits
● 1 small can fruit cocktail 1
● 1 small apple 1
● 1 small orange 1
Beverage: Lemon juice
● 1 lemon ½
● 1 cup water 1
● ¼ cup iced cubes 1
Afternoon snack Diced watermelon
Ingredients:
● ¼ kilo of watermelon ( sliced in dice ) 1
Dinner meal Grilled Boneless Bangus with brown rice and pickled
radish and a glass of Water
Ingredients:
Grilled boneless bangus with brown rice
● ¼ bangus fish 1
● 1 Onion 1
● 1 tomato 1½
● 3 pieces of calamansi 1
● Pinch of black pepper 1
● 1 cup of black rice 2
Pickled radish
● 1 small radish 1½
● 1 small onion 1
● 2 small tomatoes 1½
● 4 Tablespoons of vinegar -
● 1 teaspoon salt 1
● 1 teaspoon sugar 1
Beverage:
● 1 cup of water 1
● 1 banana 1
B. Discuss the characteristics of the assigned disease condition.
Hypertension or high blood pressure is a condition wherein the blood moves through the arteries
at a higher pressure than normal. It is identified when the blood pressure is sustained at ≥140/90 mmHg.
Hypertension develops over time and can cause damage to the blood vessels and organs; especially the
brain, heart, eyes, and kidneys. Which increases the risks of heart attacks, strokes, and other serious
health problems if not detected and prevented early in life. People who have a blood pressure of 120-139
mmHg (systolic) over 80-89 mmHg (diastolic) are at risk of having hypertension.
C. Describe the general characteristics of the dietary management for this patient
To help treat and prevent hypertension, one should make healthy lifestyle choices such
as adequate physical exercise and good nutrition. This patient is already at risk of hypertension
due to his family history and his recent high blood pressure record. So it is recommended that
he needs to have a DASH diet, which stands for Dietary Approaches to stop hypertension. This
dietary management or eating plan is designed to help prevent and control hypertension. It
includes foods that are rich in potassium, calcium, magnesium, fiber, and protein. The first three
nutrients help the blood vessels to relax and even protect them from muscle cramps. That is
why the group has included vegetables that are rich in these nutrients such as potatoes, carrots,
bell peppers, tomatoes, radishes, and lettuce to help lower the blood pressure of the patient.
This diet also limits foods that are high in sodium, saturated fat, and added sugars. To add, the
DASH diet suggests recommended servings from food groups: grains (6-8 daily servings); fruits
and vegetables (4-5 daily servings); low-fat or free-fat dairy products (2-3 daily servings); lean
meats, poultry, fish (2 or less daily servings); nuts, seeds, and beans (4-5 servings per week);
fats and oils (2-3 daily servings); sweets and added sugars (5 or fewer servings per week).
D. What dietary changes would you recommend that could help to improve Mr. Bean’s
blood pressure?
● Advice Mr. Bean to add a serving of vegetables to his meals for breakfast, lunch, and
dinner.
● Add a serving of fruit to his meals or as a snack, for his convenience he can utilize
canned and dried fruits, just make sure they’re not salted or processed with any added
sugar, fat, or salt.
● Use sodium-free spices or flavorings to reduce salt content.
● Instead of his usual meals which contain fatty meats, eggs, and cheese, he could use
low-fat, mono-unsaturated, or polyunsaturated spreads on his meals.
● Drink low-fat or skim dairy products instead of choosing full-fat or cream.
● Cut back on food that is high in saturated fat, cholesterol, and trans fat.
● Encourage to eat more whole-grain foods, fish, poultry, and nuts.
● Limit intake of sweets, sugary drinks, and red meats.
● Read food labels in order to choose products that contain lower sodium amounts.
● Advice to start changing his diet and lifestyle to a much healthier one.
