ND 70 (Basic Nutrition): NOTES on COMPUTATION

A. DIETARY CALCULATIONS
I. Body Mass Index (BMI)

BMI = wt (kg)
ht (m2)

Sample computation for a subject weighing 140 lbs. and hose height is 5’7”:

Step 1: Convert weight in pounds to kilograms

= 140 lbs. / 2.2 lbs.

= 63.63 kg.

Step 2: Convert height in feet to inches, then from inches to centimeters, and finally,
from centimeters to meters
= (5 ft. x 12 in.) + 7 in.
= 67 in. x 2.54 cm.
= 170.18 cm. / 100 cm.
= 1.7018 m.

Step 3: Compute BMI

= 63.63 kg. / 1.7018 m2

= 63.63 kg. / 2.8961 m2
= 21.97

Step 4: Classify BMI*

BMI = 21.97
FAO/WHO Classification: Normal

* Note: Use any of the following criteria in classifying BMI

QI Classification BMI FAO/WHO BMI Bray (1992): Medical Risks BMI
Underweight 18.5 CED Grade III <16.0 very low 20–25
Normal 18.5-24.9 CED Grade II 16 – 16.9 low 25–30
Grade I (overweight) 25-29.9 CED Grade I 17 – 18.4 moderate 30–35
Grade II (obese) 30-39.9 Low Normal 18.5 – 19.9 high 35–40
Grade III (very obese) >40 Normal 20.0 – 24.9 very high 40
Obese Grade I 25.0 – 29.9
*Note: If BMI 27, indicator of risk of Obese Grade II 30.0 – 39.9 *Bulletin of the NFP. 38(4), 1998
developing cardiovascular disease and Obese Grade III 40
other health problems
*CED: chronic energy deficiency
*Bulletin of the NFP, 38(4) 1998

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

II. Estimating Desirable Body Weight (DBW) or Ideal Body Weight (IBW)

(1) Ador Dionisio Formula (2) Rule of Thumb

*DBW in lbs *DBW in lbs

Ht Female Male Ht Female Male

5 ft 100 lbs 110 lbs 5 ft 100 lbs 110 lbs

each inch: each inch:

>5ft +2 lbs +2 lbs >5 ft +5 lbs +5 lbs
<5 ft -2 lbs -2 lbs <5 ft -5 lbs -5 lbs

Adjustment for age: +2 lbs for each 5-year *Adjust for body frame
interval from ages 25-50 small = DBW – 10 lbs
large = DBW = 10 lbs
Sample:
1. Female, 5’2”, 25 yrs. Sample:
DBW = 100 lbs. + (2 in. x 2 lbs.) 1. Female, 4’8”
= 100 lbs. + 4 lbs. DBW = 100 lbs. – (4 in. x 5 lbs.)
= 104 lbs. no additional = 100 lbs. – 20 lbs.
adjustments for age = 80 lbs.

2. Male, 5’6”, 40 yrs. 2. Male, 5’3”

DBW = 110 lbs. + (6 in. x 2 lbs.) DBW = 110 lbs. + (3 in. x 5 lbs.)
= 110 lbs. + 12 lbs. = 110 lbs. + 15 lbs.
= 122 lbs. + (3 x 2 lbs.) = 125 lbs.
= 122 lbs. + 6 lbs.
= 128 lbs. added 6 lbs. for 3 five-
year intervals (30, 35, 40)

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

Continuation of DBW computation:

(3) Adopted Method (4) NDAP Method

*DBW in lbs *DBW in lbs; based on FAO/WHO/UNU BMI

values
Ht Wt
5 ft 105 lbs Ht Female Male
5 ft 106 lbs 112 lbs
each inch:
>5 ft +5 lbs each inch:
<5 ft -5 lbs >5 ft +4 lbs +4 lbs
<5 ft -4 lbs -4 lbs
*No adjustment for sex nor body frame
Sample:
Sample: 1. Female, 4’9”
1. Male, 5’5” DBW = 106 lbs. - (3 in. x 4 lbs.)
DBW = 105 lbs. + (5 in. x 5 lbs.) = 106 lbs. – 12 lbs.
= 105 lbs. 25 lbs. = 94 lbs.
= 130 lbs.

2. Female, 5’5”
DBW = 105 lbs. + (5 in. x 5 lbs.)
= 105 lbs. 25 lbs.
= 130 lbs.

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

Continuation of DBW computation:

(5) Hamwi’s Method (6) Tannhauser’s Method

*DBW in lbs *DBW in kg

Ht Female Male 1. Express height in cm

5 ft 100 lbs 106 lbs 2. DBW(kg)
= ht(cm) – 100
each inch: 3. Adjustment for Filipino stature (- 10%)
>5 ft +5 lbs +6 lbs
<5 ft -5 lbs -6 lbs Sample:
1. Male, 5’7”
*Adjust for body frame a. Express height in centimeters from
small = –10% of DBW inches
large = +10% of DBW = (5 ft. x 12 in.) + 7 in.
= 67 in. x 2.54 cm.
Sample: = 170.18 cm.
1. Male, 5’4”, medium frame b. DBW = 170.18 cm. – 100 (factor)
DBW = 106 lbs. + (4 in. x 6 lbs.) = 70.18 kg.
= 106 + 24 lbs. c. Adjust for stature:
= 130 lbs. no additional DBW = 70.18 kg. – (10%)
adjustments for body frame = 70.18 kg – 7.018 kg.
= 63.162 kg. or 63 kg.
2. Female, 4’9”, large frame
DBW = 100 lbs. – (3 in. x 5 lbs.)
= 100 lbs. – 15 lbs.
= 85 lbs. + (85 lbs. x 0.1)
= 85 lbs. + 8.5 lbs.
= 93.5 lbs. or 94 lbs.

Rules in rounding off final DBW values:

1. For kilograms, round off to the nearest 0.5
2. For pounds, round off to the nearest whole number.

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

Continuation of DBW computation:

For INFANTS:

Infants

Method 1 Method 2
0-12 months

0-6 months 7-12 months

*IBW in kilogram *IBW in grams *IBW in grams

IBW kg = (age mos + 2) + 3 IBW gm = birthweight gm + IBW gm = birthweight gm +

(age mos x 600) (age mos x 500)

Note: if birthweight is Note: if birthweight is

unknown, use 3000 gm unknown, use 3000 gm

For CHILDREN:

Preschoolers and School-Age Children (2-12 years old)

* Preschoolers: 2 – 6 years old

* School-Age Children: 7 – 12 years old

*DBW in kilograms

DBW kg = (age years x 2) + 8

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

III. Estimating Total Energy Requirement (TER) per day

1. SHORT Method

a. Determine DBW in kg

b. Determine energy requirement for basal metabolism

i. Basal Metabolic Needs = DBW kg = 1 kcal/kg DBW/hr
ii. Kcal for BMR = DBW kg x 24 hours
iii. NDAP: with correction for sleep = BMR – (0.1 kcal x hrs of sleep) x kg

c. Determine energy requirements for physical activity (PA)*

d. Get the sub-total for energy requirements

Sub-total = BMR kcal + PA kcal

e. Compute for specific dynamic action (SDA) of food: 10% of sub-total

SDA kcal = Sub-total x 0.10

f. TER/day = BMR kcal + PA kcal + SDA kcal

*determination of Physical Activity

Activity Level (Cooper et al,)
Examples
% above basal
Bed rest Hospital patients 10% (10 – 20 Krause)
Sedentary Secretary, clerk, typist (using electric typewriter) 30%
administrator, cashier, bank teller
Light Teacher, nurse, student, lab technician, 50%
housewife with maid
Moderate Housewife without maid, vendor, mechanic, 75%
jeepney and car diver
Heavy Farmer, laborer, kargador, coal miner, fisherman, 100%
heavy equipment operator

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

2. NDAP Method
TER = weight kilograms x PA kcal

NDAP Activity Table:

Activity Level Male Female
In bed but mobile 35 30
Light 40 35
Moderate 45 40
Heavy 50 -

Sample for SHORT Method:

1. Subject: Male, 63 kg. DBW, 5’7”, Teacher, sleeps at 8 hrs./day

a. 63 kg. DBW

b. Determine energy requirement for basal metabolism

Kcal for BMR = 63 kg. x 24 hours
= 1512 kcal.
NDAP: with correction for sleep = 1512 kcal – (0.1 kcal x 8 hrs of sleep) x 63 kg.
= 1512 kcal – (0.8 x 63 kg.)
= 1512 kcal – 50.4 kcal.
BMR = 1461.6 kcal

c. Determine energy requirements for physical activity (PA)*

PA = 1416.6 kcal. x .50
= 730.8 kcal

d. Get the sub-total for energy requirements

Sub-total = 1461.6 kcal BMR + 730.8 kcal PA
= 2192.4 kcal.

e. Compute for specific dynamic action (SDA) of food: 10% of sub-total

SDA kcal = 2192.4 kcal. x 0.10
= 219.24 kcal

f. TER/day = 1461.6 kcal BMR + 730.8 kcal PA + 219.24 kcal SDA

= 2411.64 kcal or 2,400 kcal

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

Sample for NDAP Method:

1. Subject: Male, 63 kg. DBW, Teacher

TER = 63 kg. x 40 light PA

= 2520 kcal or 2,500 kcal/day

ADDITIONAL TER FORMULAS:

For Pregnant Women (2nd and 3rd trimester): TER/day = normal TER + 300 kcal

For Lactating Women (1st and 2nd 6 months): TER/day = normal TER + 500 kcal

For Infants and Children:

Infants Children

TER/day = 110 – 120 kcal/kg DBW/day TER/day = 1000 + (100 x age yrs)

0-6 months: TER/day = 120 kcal/kg DBW/day

7-12 mos: TER/day = 110 kcal/kg DBW/day

Harris-Benedict Energy Expenditure Formula

Step 1: BMR estimation:

Male: 66.47 + (13.75 x weight kilograms) + (5.0 x height centimeters) – (6.75 x age years)

Female: 655.1 + (9.56 x weight kilograms) + (1.85 x height centimeters) – (4.67 x age years)

Rule in rounding off final TER values: round off to the nearest 50.

Conversion of kilocalories to kilojoules:

1 kcal = 4.1868 kJ
1 cal = 4.1868 J

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

IV. Distribution of Total Energy Requirement

1. Method 1: PERCENTAGE DISTRIBUTION

Energy-yielding nutrients % of TER

Carbohydrates (CHO) 50 – 70%
Protein (CHON) 10 – 15%
Fat 20 – 30%

Additional Reference: NDAP Values

Energy-yielding nutrients % of TER
Carbohydrates (CHO) 50 – 70% or ave. 60%
Protein (CHON)
Infants 10%
Children
Adolescents
Adults 10 – 12%
Fat
Normal adults, moderately active 20 – 25%
Children, adolescents, very active 30 – 35%

2. Method 2: NON-PROTEN CALORIES (NPC)

Protein determination table:

Age group Gram/kilogram of DBW
Infants 1.5
Children 2.0
Adolescents 1.3
Adults 1.1

Estimation of NPC into carbohydrates and fat:

Macronutrient % of NPC Average
Carbohydrates 55 – 80% 70%
Fat 20 – 45% 30%

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

Sample TER distribution for Method 1: Percentage Distribution

Subject: Male; 29 years old; 63 kg. DBW; 2,400 kcal. TER/day

CHO: 2400 kcal. x .65 = 1560 kcal. / 4 kcal. = 390 g.

CHON: 2400 kcal. x .10 = 240 kcal. / 4 kcal. = 60 g.
FAT: 2400 kcal. x .25 = 600 kcal. / 9 kcal. = 66.66 g. or 65 g.

Sample TER distribution for Method 2: NPC

Subject: Male; 29 years old; 63 kg. DBW; 2,400 kcal. TER/day; 1.1 g./kg.DBW protein

CHON: 1.1 g. x 63 kg. = 69.3 g. or 70 g.

NPC = 2400 kcal – (69.3 x 4 kcal.)
= 2122.8 kcal.

CHO: 2122.8 kcal. x .70 = 1485.96 kcal. / 4 = 371.49 g. or 370 g.

Fat: 2122.8 kcal. x .30 = 636.84 kcal. / 9 = 70.76 g. or 70 g.

V. Writing the Dietary Prescription (Diet RX)

Sample Diet RX using TER distribution sample calculation of Method 1: Percentage distribution
above.

Diet RX: 2,400 kcal; 390 g. CHO; 60 g. CHON; 65 g. Fat.

Alternate: Diet RX: 2,400 Cal; 390 g. CHO; 60 g. CHON; 65 g. Fat.

* Cal (with capital letter “C”) indicates calories in thousands or kcal)

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

VI. Food Exchanges

List Food Measure CHO PRO FAT

(g) (g) (g)
I.A1 Veg. A 1 cup raw - - -
½ cup, cooked
I.A2 Veg. A 2 cups raw -
1 cup, cooked 3 1
I.B Veg. B ½ cup, raw -
½ cup, cooked 3 1
II. Fruit Varies 10 - -
III Milk
Whole Varies 12 8 10
Low fat 4 tablespoons 12 8 5
Skimmed Varies 12 8 Traces
IV. Rice ½ cup, well packed 23 2 -
1 cup cooked
V. Meat
Low fat Varies - 8 1
Med fat Varies - 8 6
High fat Varies - 8 10
VI. Fat 1 teaspoon - - 5
VII. Sugar 1 teaspoon 5 - -
The Food Exchange table. FNRI (1984)

Sample Food Exchanges for 2,400 kcal; 390 g. CHO; 60 g. CHON; 65 g. Fat.
List Food # of CHO PRO FAT Energy
exchanges (g) (g) (g) (kcal)
I.A Veg. A 2 3 1 - 16
I.B Veg. B 1 3 1 - 16
II. Fruit 3 30 - - 120
III. Milk Whole 1 12 8 10 170
(powdered)
VII. Sugar 2 10 - - 40
IV. Rice 14 ½ 333.5 29 - 1450
V. Meat
Low fat 1 - 8 1 41
Med fat 1 - 8 6 86
High fat ½ - 4 5 61
VI. Fat 8½ - - 42.5 382.5
TOTAL: 391.5* 59* 64.5* 2382.5**
*Allowable deviation from Diet Rx: + - 5 grams.
** Allowable deviation from Diet Rx: + - 20 kcal.

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

VII. Total Food for One Day

List Food # of exchanges

I.A Veg. A 2
I.B Veg. B 1
II.Fruit 3
III.Milk Whole 1
(powdered)
IV. Rice 14 ½
V. Meat
Low fat 1
Med fat 1
High fat ½
VI. Fat 8½
VII. Sugar 2

VIII. Meal Distribution

List # of B-fast AM Lunch PM Dinner MN

exchanges Snack Snack Snack
Veg. A 2 2
Veg. B 1 1
Fruit 3 1 1 1
Milk 1 ½ ½
Whole
(powrd.)
Rice 14 ½ 4 2½ 4 1 3
Meat
Low fat 1 1
Med fat 1 1
High fat ½ ½
Fat 8½ 2½ 1 2 1 2
Sugar 2 2 2

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

IX. Sample Meal and Menu for One Day

*E.P.
No. of Approximate Size
Food Sample Menu Weight
ex. per serving
(g.)
BREAKFAST
Fruit 1 Banana lakatan 40 1 (9 x 3 cm)
Veg. B 1 Sautéed mungbean sprout 45 ½ cup, cooked
Meat/Fish (LF) 1 Fried bangus 35 1 slice (7 x 3 x 2 cm)
Rice 4 Rice, cooked 320 2 cups, packed
Milk ½ Milk, whole, powdered 15 2 level Tbsp.
Sugar 1 White sugar, refined 5 1 teaspoon
Fat 1½ Corn oil (for sautéed vegetable) 7.5 1 ½ teaspoons
1 Coconut oil (for fried fish) 5 1 teaspoon
MID-MORNING SNACK
Rice subs. 2½ Pan de sal 100 7 ½ (5 x 5 cm)
Fat 1 Peanut butter 10 2 teaspoons
LUNCH
Meat (MF) 1 Beef flank, boiled (nilaga with 30 1 slice, matchbox
mixed vegetables) size
Veg. A 2 Mix vegetables (malunggay 45 1 cup, cooked
leaves, green papaya, kangkong
leaves)
Rice 4 Rice, cooked 320 2 cups, packed
Fruit 1 Mango, ripe 60 1 slice (12 x 7 cm) or
½ cup cube
Fat 2 Corn oil (for sautéing of garlic and 10 2 teaspoons
onions for beef nilaga)
MID-AFTERNOON SNACK
Rice subs. 1 Whole wheat bread 45 2 (11 ½ x 8 ½ x 1 cm)
Fat 1 Sandwich spread 15 1 Tbsp.
DINNER
Meat (HF) ½ Variety meats/Internal organs, 17.5 About ¼ cup
sautéed
Rice 3 Rice, cooked 240 1 ½ cups, packed
Fruit 1 Apple 65 1 (6 cm diameter)
Fat 2 Olive oil (for sautéed varied 10 2 teaspoons
meats)
MIDNIGHT SNACK
Milk ½ Milk, whole, powdered 15 2 level Tbsp.
Sugar 1 White sugar, refined 5 1 teaspoon
* E.P. – edible portion

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

B. WEIGHT MANAGEMENT
I. For UNDERWEIGHT Patients

TER = weight present in kg. x PA + 500 kcal

or

TER = weight DBW in kg. x PA

II. For OVERWEIGHT Patients

TER = weight present in kg. x PA - 500 kcal*

or

TER = weight DBW in kg. x PA

*Note: Estimated weight reduction from fat is about 1 pound per week for TER less than 500
kcal, since:

1 lb. = 454.5 grams of fat, and

Total fat: 454.5 g. x 9 kcal/gram of fat = 4090.5 kcal, and
Total kcal from fat: 4090.5 kcal / 7 days = 584.36 kcal. or 500 kcal.

Additional consideration in computing for TER: use present weight and then deduct 500 kcal
from TER IF the gap between TER using present weight (less 500 kcal) and TER using DBW (without reducing 500 kcal) is
significant.

Sample weight reduction plan:

Subject: Male, teacher, 5’7”, present weight 83 kg., computed DBW 63 kg.

Weight reduction = 83 kg. present weight – 63 kg. DBW

= 20 kg. x 2.2 lbs.
= 44 lbs. or 44 weeks or 11 months duration of weight reduction

TER = (83 kg. present weight x 40 kcal Light PA) – 500 kcal
= 2820 kcal or 2800 kcal/day

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ND 70 (Basic Nutrition): NOTES on COMPUTATION

References:
FNRI (1984). The food exchange lists for meal planning. Food and Nutrition Research
Institute-Department of Science and Technology, Taguig, Metro Manila.

NDAP (2010). Diet manual. 5th ed. The Nutritionist-Dietitians’ Association of the
Philippines, Manila.

NDAPF (2007). Board review notes. The Nutritionist-Dietitians’ Association of the

Philippines Foundation, Diliman, Quezon.

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