GLOSSARY

BASAL METABOLIC RATE (BMR) FOOD EXCHANGE LIST (FEL)

- Energy needed to sustain metabolic - Classification or grouping of foods with
activities of the cells and tissues and to equivalent amounts of CPF and
maintain circulatory, respiratory, energy; food items within a list may be
gastrointestinal and renal processes. used interchangeably.

CALORIES FRUIT-FLAVORED DRINKS

- is a unit of energy. The amount of heat - Are drinks flavored with natural or
needed to raise the temperature of 1 artificial essences or extracts of fruit.
gram of water by 1 degree centigrade.
In nutrition, calories refer to the energy
derived from food, and the energy MEAL PLANNING
used for physical activity. - Process of planning meals that are
nutritional adequate for an individual's
age, sex, physiological state.

DBW (Desirable Body Weight)

- Believed to be the weight that is PHYSICAL ACTIVITY (PA)
annotated with good health for a - Is defined as any bodily movement
person. produced by skeletal muscles that
release energy.

IBW (Ideal Body Weight)

- Based chiefly on height but modified
by factors such as gender, age, build RESTING METABOLIC RATE (RMR)
and degree of muscular development. - Used synonymously with Basal
Metabolic Rate (BMR)
- The energy expended for the
maintenance of normal body functions
EDIBLE PORTION and homeostasis
- Quantity of food expressed either in - Represents the largest portion of total
weight,volume or count, after it has energy expenditure
been cleaned, peeled or prepared and - May be as much as 10% to 20%
is ready for consumption. higher than the Basal Energy
Expenditure(BEE), allowing for the
energy spent as the result of the
thermic effect of food or excess post
FOOD COMPOSITION TABLE (FCT) exercise oxygen consumption.
- Are compilations or databases
providing nutritionally important
chemical composition of foods such as PDRI
energy, moisture and nutrients like - Philippine Dietary Reference Intakes
CPF, fiber, sugar, vitamins and (DOST-FNRI)
minerals.
DIETARY COMPUTATION/TOOLS FOR Body Mass Index (BMI)
NUTRITIONAL ASSESSMENT
Formula:
A. DBW - Desirable Body Weight =
𝐴𝑊 (𝑘𝑔)
2
𝐻𝑒𝑖𝑔ℎ𝑡 (𝑚 )
& IBW - Ideal Body Weight

INFANTS (1-12 months)

Formula:
DBW(kg) = (Age in Months/2)+3
Note: 0.5kg ideal growth of infant

CHILDREN (1-12 years old)

Formula:
DBW(kg) = (Age in Years x 2)+8
Note: 2kg ideal growth of child C. TER - TOTAL ENERGY REQUIREMENT
PER DAY
TCR - TOTAL CALORIE REQUIREMENT
ADOLESCENCE/ADULTS PER DAY
(13 and above years old)
INFANTS (1-12 months)
Formula:
Tannhauser Method (Broca’s Index) Formula:
DBW = (Height-100) - [10% (height-100)] TER/day = 90 to 95 kcal/kg(DBW)
Note:
Note: 10% can be added or subtracted to the 0-6 months=90 kcal/kg
computed value to adjust for body frame size. 7-12 months=95 kcal/kg

NOTE:
1 ft = 12 inches CHILDREN (1-12 years old)
1 inch = 2.54 cm
1 m = 100 cm Formula:
TER = PREFERRED kcal/kg(DBW)
B. Nutritional Status

Degree of Nutrition ADOLESCENCE/TEENAGER

(13-18 years old)
Formula:
𝐴𝑊(𝑘𝑔)
= 𝐷𝐵𝑊(𝑘𝑔) 𝑥 100% Formula:
TER = PREFERRED kcal/kg(DBW)
 ADULT (19 and above years old)

Formula:
TER = PAL Energy Expenditure
kcal/kg(DBW)

Note:
Round off final TER or TCR to nearest 50
or can be divided by 50.

● If 1st-2nd degree malnutrition, add 250

kcal/day
● If 3rd degree malnutrition, add 500
kcal/day
● If 1st-2nd classes obese, deduct 250
kcal/day
EXERCISES:
Height = 5 ft x 12 inches/ft
1. The IBW (DBW) of 8 mos. baby. = 60 inches x 2.54 cm inches
= 152.4 cm / 100 cm/m
DBW = (Age in Months/2) + 3 = 1.524 cm x 1.524 m
= (8 / 2) + 3 Height = 2.32 𝑚
2

=4+3
DBW = 7kg 𝐴𝑊 (𝑘𝑔)
BMI = 2
𝐻𝑒𝑖𝑔ℎ𝑡 (𝑚 )
2. The IBW (DBW) of 4 yrs old boy
45𝑘𝑔
= 2
DBW = (Age in Years x 2) + 8 2.32𝑚
2
= (4 x 2) + 8 BMI= = 19.4 kg/𝑚 Normal
=8+8
DBW = 16kg
TER/TCR EXERCISES
3. Calculate the DBW of an adult female
who stands 5’2” tall 1. TER of 8 months old baby

Height = (5 ft x 12 inches/ft) + 2 DBW = (8/2)+3

= 60 inches + 2 inches = 4+3
= 62 inches x 2.54 cm/inches = 7kg
Height = 157.48 cm
TER = 95 kcal/kg (DBW)
DBW = (157.48 - 100) - [10% (157.48 - = 95 kcal/kg (7kg)
100)] = 665
= 57.48 - (10% x 57.48)
= 57.48 - 5.748 TER = 650 kcal/day
= 51.732
DBW = 52 kg
2. TER of 4yrs old girl with 16kg body
Nutritional Status Exercises weight

1. Degree of Nutrition TER = 72 kcal/kg(DBW)

= 72 kcal/kg(16kg)
AW = 45kg DBW = 52kg = 1152 kcal

𝐴𝑊
= 𝐷𝐵𝑄 𝑥 100% TER = 1150 kcal/day

45𝑘𝑔
= 52𝑘𝑔 𝑥 100% 3. TER of a 15yrs old boy who stands 5’ .

=86.54% 1st Degree

Malnourished Height = 5 ft x 12 inches/ft
= 60 inches x 2.54 cm/inches
2. BMI Height = 152.4 cm
BMI of 15 yrs old who stands 5’
and weights 45kg
DBW = (Height - 100) - [10%(height - 100)] Carbohydrates=1500 x 0.65 = 975 kcal
= (152.4 - 100) - [10%(152.4 - 100)] Protein = 1500 x 0.15 = 225 kcal
= 52.4 - (10% of 52.4) Fats = 1500 x 0.2 = 300 kcal
= 47.16
2. Convert the calories per macronutrient
DBW = 47 kg to grams

TER = 56 kcal/kg(DBW) Carbohydrates:

= 56 kcal/kg(47kg) =
975 𝑘𝑐𝑎𝑙
4 𝑘𝑐𝑎𝑙/𝑔𝑟𝑎𝑚
=2632
= 243. 75
= 245 𝑔𝑟𝑎𝑚𝑠
TER = 2650 kcal/day

Protein:
4. TER of a 35yrs old female teacher 225 𝑘𝑐𝑎𝑙
(light PAL) who stands 5’2 = 4 𝑘𝑐𝑎𝑙/𝑔𝑟𝑎𝑚
= 56. 25
Height = (5 ft x 12 inches/ft) + 2 inches = 55 𝑔𝑟𝑎𝑚𝑠

= 60 inches + 2 inches Fats:

= 62 inches x 2.54 cm/inches =
300 𝑘𝑐𝑎𝑙
9 𝑘𝑐𝑎𝑙/𝑔𝑟𝑎𝑚
= 33. 33
Height = 157.48 cm
= 35 𝑔𝑟𝑎𝑚𝑠
DBW = (Height - 100) - [10%(height - 100)]
NOTE :
= (157.48 - 100) - [10%(157.48 - 100)]
= 57.48 - (10% of 57.48) C, P, F ARE ROUNDED OFF TO THE
= 51.73 NEAREST 5 or can be divided by 5
DBW = 52kg

TER = 35 kcal/kg (DBW) Diet Prescription:

= 35 kcal/kg(52kg)
= 1820 1500 kcal C=245g P=55g F=35g
TER = 1800 kcal/day

PERCENTAGE DISTRIBUTION OF TER TO

CPF EXERCISES

1. Allot 65% of the TER (1500 kcal/day)

for C, 15% P and 20% F
FOOD EXCHANGE LIST How many calories is 100 grams of cookies
- The quick estimation of carbohydrates, if 50% is CHO, 30% Fats and 20% CHON.
proteins, fats and energy content of
the diet. C: 100g x 50% = 50g x 4 kcal/g = 200 kcal
P: 100g x 20% = 20g x 4 kcal/g = 80 kcal
F: 100g x 30% = 30g x 9 kcal/g = 270 kcal

Total = 550 kcal

ALLOWANCE
NOTE :
± 50 FOR KCAL and ± 5 grams for CPF

COMPUTE FOR THE ENERGY CONTENT

OF THE FOODS

1 Medium fat meat = 86 kcal

1 Rice C = 108 kcal
1/2 Vegetable = 8 kcal
1 fat = 45 kcal
1 High fat meat = 122 kcal

Total = 369 kcal

2 cups of vegetable = 64 kcal

2 tsp oil = 90 kcal
3 smbs of MFmeat = 258 kcal
2 saging saba nilaga (RICE A) = 184 kcal

Total = 596 kcal

Total Calorie Content Kcal per serving

Formula: Formula:
CHO→(total grams x 4) add all to get the (total calorie per nutrient/ number of
CHON→(total grams x 4) total calorie per serving)
FATS→(total grams x 9) recipe.
Cg →TCPN/NOS Add all to get total Kcal
Pg →TCPN/NOS per serving.
Percentage Distribution Fg →TCPN/NOS

Formula: Grams Per Serving

(calorie per nutrient/total calorie per
recipe) x 100% Formula:
(total grams/number of serving)
Cg → (CPN/TCPR) x 100% = ans To check, the
Pg→ (CPN/TCPR) x 100% = ans overall total Cg →TG/NOS Add all to get total grams
Fg→ (CPN/TCPR) x 100% = ans should be 100 Pg →TG/NOS per serving.
Fg →TG/NOS
Note:

Fats, Vitamins, Minerals, Others, and Total/Nutrient = 3 DECIMAL PLACES

Frequency of Use (FOU) = 2 DECIMAL PLACES
Total/Nutrient Classification, Percentage of Distribution, Quantity/Serving = 2 DECIMAL PLACES

1 CUP = 250 mL = 250 g = 16 tbsp

1 tbsp = 15 mL = 15 g = 3 tsp
1 tsp = 5 mL = 5 g
 NUTRITION AND DIET THERAPY
CALORIE CONTENT
PRELIM LABORATORY SEATWORK
GROUP NUMBER : 3 COURSE/YR/SECTION:_______________
BSN-2M
DATE : _______________
August 31, 2022

INSTRUCTION : Compute for the calorie content of Tuna Carbonara

CALORIE CONTENT TUNA CARBONARA (GOOD FOR 60 SERVINGS )

INGREDIENTS FOOD HM PER EXCHANGE QUANTITY UNIT & SPEC. # 0F EX Cg Pg Fg KCAL

CLASSIFICATION HM
PASTA (ENRICHED) RICE C 1/2 C OR 70 G per exchange 1.5 KILO 21.43 492.86 85.71 2314.29
EVAPORATED MILK - WHOLE MILK HFMILK 1/2 C OR 125 ml per exchange 6 CANS (360ML/CAN) 17.28 207.36 138.24 172.80 2937.60
CHEESE EDEN(gouda) HFMEAT 1 SLICE OR 30 G per exchange 6 CUPS(113grams/cup) 22.60 180.80 226.00 2757.20
BUTTER FATS 1 TSP OR 5 G per exchange 1.5 CUP(227grams/cup) 68.10 340.50 3064.50
TUNA CANNED IN OIL HFMEAT 1/4 C OR 45 G per exchange 9 CANS(178grams/can) 35.60 284.80 356.00 4343.20
MUSHROOM -CANNED VEGETABLE 3/4 C OR 110 G per exchange 3 CAN(400grams /can) 10.91 32.73 10.91 174.55
ALL PURPOSE CREAM FATS 1 TBSP OR 15 ml per exchange 3 PACKS(250ml/pack) 50.00 250.00 2250.00
ONION BULB RAW CHOPPED VEGETABLE 1/2 C RAW OR 40 G per exchange 1.5 CUP 3.00 9.00 3.00 48.00
FLOUR-ALL PURPOSE RICE A 1/4 C OR 25 G per exchange 1 CUP 4.00 92.00 368.00
PARSLEY CHOPPED FINELY VEGETABLE 1 C RAW OR 80 G per exchange 100 GRAMS 1.25 3.75 1.25 20.00
GARLIC MINCED VEGETABLE 1 C RAW OR 80 G per exchange 45 GRAMS CALORIE FREE
WHITE POWDERED PEPPER VEGETABLE 1 C RAW OR 80 G per exchange 1.5 TSP CALORIE FREE

TOTAL GRAMS 837.70 704.71 1345.30 18277.34

TOTAL KCALORIE CONTENT 3350.80 2818.84 12107.70 18277.34
PERCENTAGE DISTRIBUTION 18.33 15.42 66.24 100
KCALORIE PER SERVING 55.85 46.98 201.80 304.62
GRAMS PER SERVING 13.96 11.75 22.42 48.13
 COMPUTE FOR THE NUTRIENT CONTENT OF TUNA CARBONARA 60 SERVINGS

QNTY HM FRE-
LIST OF INGREDIENTS QUENCY FATS VITAMINS MINERALS OTHERS
TUNA CARBONARA OF CHOLE SFA A B1 C Ca Fe Na K FIBER SUGAR
USE mg grams mg mg mg mg mg mg mg grams grams

1 PASTA OR SPAG ALDENTE 1.5 KILO 23.08 - 1.154 - 2.769 - 161.538 23.077 23.077 1200.000 18.000 72.000
2 EVAPORATED MILK - WHOLE 6 CANS (360ML/CAN) 21.60 259.200 40.176 0.151 1.210 - 2656.800 - 820.800 3240.000 - 103.896
3 CHEESE EDEN(gouda) 6 CUPS(113grams/cup) 6.78 115.260 11.662 0.081 0.183 - 562.740 0.475 2135.700 705.120 - 18.103
4 BUTTER 1.5 CUP(227grams/cup) 3.41 800.175 155.268 0.572 - - 71.505 0.204 1784.220 78.315 - 1.975
5 TUNA CANNED IN OIL 9 CANS(178grams/can) 16.02 496.620 20.506 - 1.121 - 64.080 10.413 6343.920 5334.660 - -
6 MUSHROOM -CANNED 3 CAN(400grams /can) 12.00 - 0.456 .- 1.020 - 132.000 9.480 5100.000 1548.000 28.800 28.080
7 ALL PURPOSE CREAM 3 PACKS(250ml/pack) 50.00 847.500 172.500 0.540 0.150 4.500 495.000 0.750 202.500 712.500 - 21.900
8 GARLIC MINCED 45 grams 15.00 - 0.045 0.225 0.090 23.400 2715.000 25.500 255.000 6015.000 31.500 15.000
9 ONION BULB RAW CHOPPED 1.5 CUP 3.00 - 0.050 - 0.055 8.880 27.600 0.252 4.800 175.200 2.040 5.088
10 WHITE POWDERED PEPPER 1.5 TSP 1.50 - 0.042 0.009 0.003 - 13.290 0.291 0.600 39.900 0.759 0.019
11 FLOUR-ALL PURPOSE 1 cup 2.00 - 0.200 - 0.980 - 18.000 5.800 2.000 134.000 4.158 4.196
12 PARSLEY CHOPPED FINELY 100 GRAMS 7.14 - 0.071 0.114 - 35.714 35.714 1.714 14.286 150.000 3.300 0.850

TOTAL PER NUTRIENT 2518.760 402.130 1.693 7.580 72.490 6953.270 77.960 16686.903 19332.700 88.560 271.110
TOTAL PER NUTRIENT CLASSIFICATION 81.78 43050.82
PERCENTAGE DISTRIBUTION 2.07 9.27 88.65 16.15 0.18 38.76 44.91
TOTAL PERCENT 100.00 100.00
QUANTITY PER SERVING 41.98 6.70 0.03 0.13 1.21 115.89 1.30 278.12 322.21 1.48 4.52
TUNA CARBONARA NUTRITION FACTS

NO. OF SERVING / RECIPE 60

KCALORIE / SERVING 304.62
GRAMS / SERVING 48.13
NUTRIENT KCAL/SERVING %AGE DISTRIBUTION
CHO 55.85 18.33
Proteins 46.98 15.42
Fats 201.80 66.24

Vitamins MG/SERVING %AGE DISTRIBUTION

VITAMIN C 1.21 88.65
THIAMIN 0.13 9.27
VITAMIN A 0.03 2.07

Minerals MG/SERVING %AGE DISTRIBUTION

K 322.21 44.91
Na 278.12 38.76
Ca 115.89 16.15
Fe 1.30 0.18

CHOLESTEROL 41.98 MG/SERVING

SFA 6.70 GRAMS/SERVING
FIBER 1.48 GRAMS/SERVING
SUGAR 4.52 GRAMS/SERVING
Low Fat Meat – contains eight (8) grams of protein and one (1 ) gram of fat.