STEPS IN CALCULATING AND PLANNING DIETS

1. DETERMINE THE DESIRABLE BODY WEIGHT (DBW)

There is no consensus about the definition of “ideal” or “desirable” bod weight. To
date, no single method of desirable body weight (DBW) estimation is most accurate or
valid for all population groups (Charney & Malone, 2016), but some commonly used
methods are explained below:

1.1 DBW using Tannhauser Method (Broca’s Index)

Equation:
DBW = (height – 100) – [10% (height – 100)]
Example:
Calculate the DBW of an adult female who stands 5’1” tall.
a. Convert height to centimeters as follows:
5’1” = (5 feet x 12 inches/foot) + 1 inch
= 61 inches x 2.54 cm/inch = 154.94 cm
b. Deduct from the height the factor 100
DBW (kg) = 154.94 – 100 = 54.94 kg
c. To adjust body frame for Filipinos, deduct additional 10%
DBW (kg) = 54.94 – (10% of 54.94) = 54.94 – 5.494 = 49.446 or 50 kg

1.2 DBW using the Hamwi formula

Equation for males:
DBW (lbs) = 106 lbs for the first 5 feet, then add or deduct 6 lbs for every
inch above or below 5 feet
Example:
An adult male who stands 5’3” tall
DBW (lbs) = 106 lbs + (3 x 6 lbs) = 106 lbs + 18 lbs = 124 lbs

Equation for females:

DBW (lbs) = 100 lbs for the first 5 feet, then add or deduct 5 lbs for every inch
above or below 5 feet
Example:
An adult female who stands 5’1” tall
DBW (lbs) = 100 lbs + (1 x 5 lbs) = 100 lbs + 5 lbs = 105 lbs

Note: 10% can be added or subtracted to the computed value to adjust for body frame size.

1.3 DBW using Body Mass Index (BMI)

Equation:
DBW (kg) = Height (m2) x 22
Example:
Calculate the DBW of an adult female who stands 5’1” tall.
a. Convert height to meter
5’1” = (5 feet x 12 inches/foot) + 1 inch
= 61 inches x 0.0254 m/inch = 1.549 m
 b. Multiply the height in m2 by factor 22
DBW (kg) = (1.549)2 x 22 = 2.399 x 22 = 52.778 or 53 kg
To get the lower and upper ends of normal BMI range (18.5 - 24.9), use the equations
below:
Lower end of weight range (kg) = 18.5 x height (m2)
Upper end of weight range (kg) = 24.9 x height (m2)

Note: A range of 18.5 to 24.9 kg/m2 is considered normal BMI (WHO Classification)
(See Appendix G). A BMI of <23 kg/m2 is associated with the lowest risk of mortality
in many Asian populations (WHO, 2004). BMI of 22 was the value used by the
Philippines Dietary Reference Intake (PDRI) Technical Working Group to derive the
DBW in calculating nutrient recommendations.

The use of BMI may misclassify persons with high muscularity such as athletes or
fitness enthusiasts, thus, waist circumference should be taken as additional measure of
adiposity (Cashin & Oot, 2018). For pediatric cases, use the values indicated in the
WHO 2007 reference Tables for BMI classification of healthy children; otherwise,
other classification methods can be used for clinical cases (WHO, 2007).
Note: While any of the above methods may be applied, health professionals have the option
to use the method that is more practical for them.

2. ESTIMATE THE TOTAL ENERGY REQUIREMENT

2.1 TER based on estimate of energy expenditure according to physical activity

level (PAL) and body weight
Equation:
TER (kcal) = DBW x PAL
Example:
A 50 kg adult person with sedentary activity
TER = 50 kg DBW x 30 kcal/kg DBW/day = 1,500 kcal
Table 1.1 Physical Activity Level and Values (kcal/kg body weight) by
Occupational Work Intensity
Activity Level Sample Occupational Activities Kcal/kg body
Category/Work weight2
Intensity
Sedentary Mostly resting with little or no activity. 30
Light Occupation that requires minimal movement, 35
mostly sitting/desk work or standing long hours
and/or with occasional walking (professional,
clerical, technical workers, administrative and
managerial staff, driving light vehicles (cars,
jeepney). Housewives with light housework
(dishwashing, preparing food)
Moderate Occupation that requires extended periods of 40
walking, pushing, or pulling or lifting or carrying
heavy objects (cleaning/domestic services, waiting
table, homebuilding task, farming, patient care)
 Very Active or Occupations that require extensive periods of 45
Vigorous running, rapid movement, pushing or pulling
heavy objects or tasks frequently requiring
strenuous effort and extensive total body
movements (teaching a class or skill requiring
active and strenuous participation, such as aerobics
or P.E instructor; firefighting; masonry and heavy
construction work; coal mining; manually
shoveling, using heavy non-powered tools
2018 Physical Activity Guidelines Advisory Committee. 2018 Physical Activity Guidelines Advisory
Committee Scientific Report. Washington, DC:U.S. Department of Health and Human Services, 2018.
1
Bender, 2014
2
Krause Method

2.2 Using Basal/Resting Metabolic Rate (BMR/RMR) predictive equations

2.2.1 Compute BMR/RMR/REE using any of the equations below:
a. Harris-Benedict Equation
The Harris-Benedict equations were some of the widely used equations to estimate
resting energy expenditure (REE) among normal and ill and injured individuals. The
Harris-Benedict formulas have been found to overestimate REE in normal and obese
individuals by 7% and 27% (Frankenfield et al., 2003 c.f. Krause, 14th ed.)
Equations for males:
BMR (kcal/day) = 66.47 + (13.75 x W) + (5.003 x H) – (6.755 x A)
Equations for females:
BMR (kcal/day) = 655.1 + (9.563 x W) + (1.850 x H) – (4.676 x A)
Where: W is weight in kg; A is age in years; H is height in centimeters
Note: For weight the use of actual or ideal weight is determined by health professionals

b. Mifflin-St Jeor Equation

The equation of Mifflin-St Jeor is used to estimate BMR for normal, overweight, and
obese people in the United States. BMR using Mifflin-St Jeor was close to the value
obtained from indirect calorimetry among selected young Filipino adults (Orense, et
al., 2013).
Equations for Males:
RMR (kcal/day) = 9.99 x W (actual) + 6.25 x H – 4.92 x A + 5
Equations for Females:
RMR (kcal/day) = 9.99 x W (actual) + 6.25 x H – 4.92 x A - 161

c. Oxford Equations
Oxford equations were derived from a large database including persons from tropical
areas (Henry, 2005). The equations were used in the calculation of BMR in the 2015
PDRI (DOST-FNRI, 2017).
Table 1.2 Basal Metabolic Rate using Oxford predictive equations
BMR Equations (kcal/day)
Age, years
Male Female
18-30 16.0W + 545 13.1W + 558
30-60 14.2W + 593 9.74W + 694
60-69 13.0W + 567 10.2W + 572
70+ 13.7W + 481 10.0w + 577
Sample BMR Equations using the three equations:
Given:
For Male: Weight (W) = 50 kg, Height (H) = 155 cm, Age (A) = 30 yrs. Old
For Female: Weight (W) = 50 kg, Height (H) = 155 cm, Age (A) = 30 yrs. old
Harris-Benedict Equation
Male:
BMR = 66.47 + (13.75 x W) + (5.003 x H) – (6.755 x A)
= 66.47 + (13.75 x 50) + (5.003 x 155 cm) – (6.755 x 30)
= 66.47 + 687.50 + 775.465 – 202.65
= 1326.78 or 1,350 kcal

Female:
BMR = 655.1 + (9.563 x W) + (1.850 x H) – (4.676 x A)
= 655.1 + (9.563 x 50) + (1.850 x 155 cm) – (4.676 x 30)
= 655.1 + 478.15 + 286.75 – 140.28
= 1279.72 or 1,300 kcal
Mifflin-St Jeor Equation
Male:
BMR = (9.99 x W) + (6.25 x H) – (4.92 x A) + 5
= (9.99 x 50) + (6.25 x 155) – (4.92 x 30) + 5
= 499.5 + 968.75 – 147.6 + 5
= 1325.65 or 1,350 kcal

Female:
BMR = (9.99 x W) + (6.25 x H) – (4.92 x A) + 161
= (9.99 x 50) + (6.25 x 155) – (4.92 x 30) + 161
= 499.5 + 968.75 – 147.6 + 161
= 1159.65 or 1,150 kcal
Oxford Equation (Henry, 2005)
Male:
BMR = (16.0 x W) + 545
= (16.0 x 50) + 545
= 800 + 545
= 1345 or 1,350 kcal

Female:
BMR = (13.1 x W) + 558
= (13.1 x 50) + 558
= 655 + 558
= 1213 or 1,200 kcal

2.2.2 Multiply BMR by Physical Activity Level (PAL) factor

The PAL is the ratio of total energy expenditure to BMR. It accounts for the totality of
activities during the whole day, therefore, provides a useful means of estimating energy
requirement based on a certain level of PAL taking into account differences in body
size as represented by BMR.
Table 1.3 Physical Activity (PA) Categories and Values
Physical Activity Values (kcal/day)
Activity Level Category
Male Female
Sedentary2 1.30 1.30
Lightly active 1.58 1.45
Moderately active 1.67 1.55
Heavy 1.88 1.75
1
DOST-FNRI, 2017
2
Width and Reinhard, 2009

Note: PAL values of 1.2 and 1.3 may be used for an individual confined to bed or
for an ambulatory person, respectively.

Example:
Male with weight 50 kg; height of 155 cm; PAL = moderately active (1.67 kcal/kg) and
BMR using Mifflin-St Jeor equation
BMR = (9.99 x W) + (6.25 x H) – (4.92 x A) + 5
= (9.99 x 50) + (6.25 x 155) – (4.92 x 30) +5
= 499.5 + 968.75 – 147.6 + 5
= 1325.65 or 1,350 kcal

TER = BMR x PAL

= 1350 x 1.67
= 2254.5 or 2,250 kcal

3. DETERMINE THE AMOUNT OF MACRONUTRIENTS FOR DIET

PRESCRIPTION
3.1 Determining the carbohydrates, protein and fat requirement based on
Acceptable Macronutrient Distribution Range (ADMR) as suggested in the 2015
PDRI.

Table 1.4 Acceptable Macronutrient Distribution Range1

Nutrients % of TER
Carbohydrate 55-75
Protein 10-15
Fat 15-30
1
DOST-FNRI, 2017

Note: For clinical conditions, and for children and other age or physiological groups,
modifications in the distribution of carbohydrates, protein and fat must be made
accordingly.
Example:
For a regular diet:
a. Allot 65% of TER for carbohydrate, 15% for protein and 20% for fat as shown in the
example:
Carbohydrate : 1500 kcal x 0.65 = 975 kcal
Protein : 1500 kcal x 0.15 = 225 kcal
Fat : 1500 kcal x 0.20 = 300 kcal
b. Calculate the number of grams of carbohydrate, protein, and fat by dividing the kcal
for each nutrient by the corresponding physiological fuel value (4 kcal for carbohydrate
4 kcal for protein, and 9 kcal for fat per gram).
Carbohydrate : 975 kcal ÷ 4 kcal/g = 243.75 or 245 g
Protein : 225 kcal ÷ 4 kcal/g = 56.25 or 55 g
Fat : 300 kcal ÷ 9 kcal/g = 33.33 or 35 g

c. Round off total calories to the nearest 50, and for carbohydrates, proteins, and fats,
to the nearest 5 grams.
Thus:
Diet prescription: 1500 kcal Carbohydrate 245g Protein 55g Fat 35g

4. TRANSLATE THE DIET PRESCRIPTION INTO EXCHANGES

For example, using the diet prescription of 1500 kcal, carbohydrate 245g, protein 55g
and fat 35g (See Table 1.5)

4.1 List all the foods furnishing carbohydrates starting with vegetables, fruit, milk,
and sugar.
a. Allow 3-5 exchanges of vegetables per day.
b. Allow 3-5 exchanges of fruit per day unless there is a need for a drastic
restriction of simple carbohydrates.
c. Allow at least 1 exchange of milk, if tolerated. The amount and type of milk
depends upon the client’s need or health condition.
d. Allow 3-6 exchanges of sugar per day unless contraindicated.
4.2 Determine rice exchange.
a. Add the amount of carbohydrates from vegetables, fruit, milk, and sugar.
b. Subtract the partial sum from the prescribed amount of carbohydrates.
c. Divide the difference by 23g. This is the amount of carbohydrate per
exchange of rice.
(Note: Adjust protein content depending on the rice group used)
d. The result is the number of rice exchanges allowed.
4.3 Determine meat exchanges.
a. Add the amount of protein from the food lists.
b. Subtract the partial sum from the prescribed protein.
c. Divide the difference by 8g. This is the amount of protein for the meat
exchange.
(Note: Adjust the fat allowance depending on the fat content of meat)
d. The result is the number of meat exchanges allowed.

4.4 For the fat exchange, follow the same steps in deriving the allowances for
carbohydrate and protein; use 5 as the divisor since 1 fat exchange contains 5g of
fat.

4.5 Distribute the exchange units into breakfast, lunch, supper, and snacks
depending on the individual’s eating habit.
Tables 1.5 and 1.6 show sample computations and distribution of exchange units by
food groups for the Diet Prescription: 1500 kcal, Carbohydrate 245g, Protein 55g, Fat
35g.

Table 1.5 Sample computation and distribution (1500 kcal, CHO 245g, CHON
55g, Fat 35g)
# Of Energy
List Food CHO CHON FAT
exch. (kcal)
I Vegetable 3 9 3 - 48
II Fruit 5 50 - - 200
III Milk 1 12 8 10 170
VII Sugar 3 3 - - 60
CHO partial sum = 86
245 (prescribed CHO)
-86 (partial sum CHO)
159 (159 ÷ 23 = 6.91 or 7
rice exchanges)
IV Rice A 1 23 0 - 92
Rice B 5 115 10 - 500
Rice C 1 23 4 - 108
CHON partial sum = 25
55 (prescribed
CHON)
-25 (partial sum
CHON)
30 (30 ÷ 8 = 3.75 or
4 meat exchanges)
V LF Meat 2 - 16 2 82
MF Meat 2 - 16 12 172
Fat partial sum = 24
35 (prescribed Fat)
-24 (partial sum)
11 (11 ÷ 5 = 2.2 or 2
fat exchange)
VI Fat 2 - - 10 90
TOTAL 247 57 34 1,522

SAMPLE MEAL PLAN

Diet Prescription: 1500 kcal, Carbohydrate 245g, Protein 55g, Fat 35g

Table 1.6 Distribution of exchanges per meal

# Of AM PM
Food Groups Breakfast Lunch Supper
Exch. Snack Snack
Vegetable 3 1 ½ 1½
Fruit 5 1 1 1 2
A-low 1
Rice 1
protein
 B-med. 1 2 2
5
Protein
C-high 1
1
protein
Milk 1 1
Low fat 2 2
Meat Med. 2 1 1
Fat
Fat 2 1 1
Sugar 3 1 2

Table 1.7 Sample One-day Menu

Food Group # Of Household
Meal Sample Menu
list Exch. Measure
Fruit 1 Mango, kalabaw, ripe 1 slice
Vegetable omelet
MF Meat 1 Egg 1 pc
BREAKFAST

Mushroom
Vegetable 1 Bell pepper ½ cup
Onion
Fat 1 Oil, coconut 1 tsp
Rice C 1 Pan de sal 1 ½ pcs
Milk 1 Milk, powder, full cream 5 tbsp
Sugar 1 Sugar brown 1 tsp
AM Rice B 1 Puto puti 1 slice
SNACK Fruit 1 Coconut water 1 glass
Chicken Tinola
MF Meat 1 Chicken leg 1 pc
LUNCH

Malunggay leaves
Vegetable ½ 1 cup
Papaya fruit, unripe
Fat 1 Oil, coconut 1tsp
Rice B 2 Boiled rice 1 cup
Fruit 1 Pakwan 1 cup
Boiled sweet potato with
PM sugar
SNACK Rice A 1 Sweet potato, boiled 1 pc
Sugar 2 Sugar, brown 2 tsp
Broiled Bangus
LF Meat 1 Bangus, sliced 1 slice
Bulanglang
SUPPER

Stringbeans
Vegetable 1½ Squash 1 cup
Tomato
Eggplant
Rice B 2 Boiled rice 1 cup
Fruit 2 Banana, lacatan 1 pc
MACRONUTRIENT COMPOSITION OF FOOD EXCHANGE LISTS
The FEL includes seven (7) food groups namely: vegetable, fruit, milk, rice, meat, fat,
and sugar. Food items in the same list/group contain similar amounts of energy and
macronutrients (carbohydrate, protein, fat). The macronutrient composition of each
food group per exchange unit is summarized in Table 2.1.

Table 2.1 Energy and macronutrient composition of food exchanges

CHON Energy
List Food Exchange Group CHO (g) FAT (g)
(g) (kcal)
I Vegetable 3 1 - 16
II Fruit 10 - - 40
Whole 12 8 10 170
Low fat 12 8 5 125
III Milk Non-
fat/Skim/ Fat- 12 8 - 80
free
Rice A Low protein 23 - - 92
IV Rice B Med. protein 23 2 - 100
Rice C High protein 23 4 - 108
Low fat - 8 1 41
V Meat Med. fat - 8 6 86
High fat - 8 10 122
VI Fat - - 5 45
VII Sugar 5 - - 20

VEGETABLE EXCHANGE
Vegetables are naturally low in calories, sodium, and fat which can help maintain a
healthy weight. Vegetables are nutrient-dense and are good sources of dietary fiber that
facilitates the passage of food through the digestive tract and helps control blood
cholesterol and blood glucose levels.

Dark green leafy and yellow vegetables are particularly rich in beta-carotene.
Vegetables are good sources of Vitamin A which is essential for night vision, cell
growth, development, and immunity. For Filipinos, vegetable consumption of at least
two to three servings per day is encouraged, one serving of which is a dark green leafy
or yellow vegetable (DOST-FNRI, 2015).

Vegetables commonly used as garnish such as coriander, celery, leeks, and onion leaves
are not included in the list.

One vegetable exchange contains three (3) grams of carbohydrates, one (1) gram of
protein and 16 calories.
Table 2.2 Vegetable: Energy and macronutrient content per exchange
Amount/ CHO CHON FAT Energy
List Food Exchange Group
Measure (g) (g) (g) (kcal)
½ cup raw
(40g)
Fresh ½ cup
I Vegetable 3 1 - 16
cooked
(45g)
Processed Varies

The list of fresh and processed vegetables below contains three (3) grams of CHO, one
(1) gram of protein and 16 calories per exchange.
Fresh Vegetables
Filipino Name English Name Filipino Name English Name
Alagaw, dahon Fragrant premma, Malunggay, dahon Horseradish tree,
leaves leaves
Ampalaya, dahon Bittermelon/Gourd, Paayap, bunga Cowpea, pod
leaves
Artichoke Artichoke Patani, bunga Lima bean, pod
Broccoli Broccoli Remolacha Beet/Sugar beet
Carrot Carrot Rimas, bunga Breadfruit
Gabi, dahon Taro, leaves Saluyot, dahoon Jute, leaves
Himbaba-o, Himbaba-o, flower Sibuyas, ulo Onion bulb
bulaklak (Bombay, (Bombay,
Tagalog) Tagalog)
Himbaba-o, dahon Himbaba-o, leaves Singkamas, bunga Turnip, pod
Kabuti, sariwa Mushroom, fresh Sitaw, bunga String/Yard long
bean, pod
Kadyos, bunga Pigeon pea pod Sitsaro Snow/Sugar pea,
pod
Kalabasa, bunga Squash, fruit Toge Mung bean sprout
Kalabasa, dahon Squash, leaves Ubod, niyog Coconut shoot
Kamansi, bunga Breadnut fruit Yakon Yacon
Katuray, dahon Sesbania, leaves
Langka, hilaw Jackfruit, unripe

Processed Vegetables
Weight (g) Household
English Name Filipino Name
EP Measure
Asparagus, cnd Asparagus, de lata 100 1 cup
Baby corn/young corn, Mais, mura, de lata
75 2 pcs (8x1.5 cm)
cnd
Chickpea, cnd Garbansos, de lata 15 1 tbsp
Green peas (cnd, Gisantes (de lata,
25 1 tbsp
frozen) frozen)
 Mixed vegetables Mixed vegetables
(carrot, peas and corn), (carrot, peas and corn), 25 2 tbsp
frozen cnd
Mushroom (whole, Kabuti, de lata
110 ¾ cup
sliced), cnd
Tomato, cnd Kamatis, de lata 50 3 tbsp
Tomato juice, cnd Tomato juice, de lata 65 ¼ cup
Water chestnut, cnd Apulid, de lata 4 pcs (2cm
40
diameter)

The following list of vegetables contain negligible amount of calories. These can be
included in the meal as much as desired.
Filipino Name English Name Filipino Name English Name
Abitsuwelas, Snap bean, pod Okra Okra
bunga
Alfalfa sprouts Alfalfa sprouts Pako, dahon Fiddlehead fern,
leaves
Alugbati, dahon Malabar Papaya, bunga, Papaya, fruit,
nightshade, leaves hilaw unripe
Ampalaya, bunga Bittermelon/Gourd, Patola, bunga Sponge gourd,
fruit fruit
Arugula Arugula Pechay Baguio Chinese cabbage
Asparagus Asparagus Pechay, dahon Pechay, leaves
Baby corn/young Baby corn/Young Pipino Cucumber
corn corn
Bataw, bunga Hyacinth bean, pod Puso ng saging, Banana heart,
Butuan Butuan
Bok choy Bok choy/Pak choi Repolyo, (berde, Cabbage (green,
pula) red)
Cauliflower Cauliflower Sayote, bunga Chayote, fruit
Kalabasa, bulaklak Squash, flower Sayote, dahon Chayote, leaves
Kale Kale Seaweed Seaweed
(balbalulang, (balbalulang,
kulot, lato, lukot, kulot, lato, lukot,
pokpoklo) pokpoklo)
Kamatis Tomato Sigarilyas, bunga Winged bean, pod
Kamote, dahon Sweet potato, Sili, lara Pepper, sweet/bell
leaves
Kamoteng kahoy, Cassava, leaves Singkamas, ugat Turnip, tuber
dahon
Kangkong, dahon Swamp cabbage, Sitaw, talbos String/Yard long
leaves beans, leaves
Katuray, bulaklak Sesbania, flower Spinach, dahon Spinach, leaves
Labanos Radish Upo, bunga Bottle gourd/white
squash, fruit
Labong Bamboo shoot Talinum, dahon Philippine spinach,
leaves
Letsugas, dahoon Lettuce, leaves, and Talong Eggplant
at tangkay petioles
 Malunggay, bunga Horseradish tree,
pod
Mustasa, dahon Mustard, leaves

FRUIT EXCHANGE
Fruits are important sources of vitamins, minerals, and fiber in the diet. Fresh or raw
fruits are recommended than fruit juices because the latter have lower fiber content. It
is recommended to three servings of fruit daily, one serving of which is a vitamin C –
rich fruit (FNRI-DOST, 2015).

The major source of energy in fruits is carbohydrate, which occurs mainly as sugar.
Fruits may cause a temporary increase in blood glucose, thus, meal plans for persons
with diabetes should allow not more than three to five (3-5) exchanges per day. Whole
fruits rather than juice are better for patients with diabetes because the latter have a
greater glycemic effect.

The fruits exchange list includes fresh and processed fruits (e.g. canned, dried and fresh
fruit juices). Buko water can also be considered as fruit juice. One glass of it is
equivalent to one serving of fruit, thus it can raise the blood glucose level when not
taken as part of a meal (Chavez et al., 2006). One fruit exchange contains 10 grams of
CHO and 40 calories.

Table 2.3 Fruit: Energy and macronutrient content per exchange

List Food Exchange Amount/ CHO CHON FAT Energy
Group Measure
II Fruit Varies 10 - - 40

This list contains 10 grams of carbohydrates and 40 calories.

Fresh Fruits (DIA = Diameter)
Weight (g) Household
Filipino Name English Name Dimension (EP)
AP EP Measure
Alimuran Rattan fruit 119 50 2.5cm DIA each
13 pcs
(AP)
Atis Sugar apple/
100 50 1 pc 5cm DIA (AP)
sweetsop
Balimbing Starfruit 182 160 6.5x3.5cm DIA
4 ½ pcs
(AP)
Bayabas, pula Guava, red 61 60 3.5cm DIA each
2 pcs
(AP)
Bayabas, puti Guava, white 81 80 3.5cm DIA each
3 pcs
(AP)
Bignay Bignay 299 200 2 cups n/a
Blueberries Blueberries 84 80 ½ cup n/a
Camachili Madras thorn 110 55 7 pods 10cm each
Cherries, hinog Cherries, sweet,
76 70 7 pcs 3cm DIA each
ripe
Chico Sapodilla 54 45 1 pc 4cm DIA (AP)
Dalandan, Orange (Ladu/
6cm DIA each
(Ladu/Szinko Szinkom) 344 155 3 pcs
(AP)
m)
Datiles/Aratile Jamaica cherry 61 50 1.5cm DIA each
¼ cup or 25 pcs
s
Dragon fruit Dragon fruit 119 75 ½ cup or ¼ pc 9x7.5cm (AP)
of
Duhat Black/Java plum 80 60 2cm DIA each
12 pcs
(AP)
Durian Durian 150 30 2 segments 5.5x3.5x3cm each
Granada Pomegranate 182 80 ½ pc of 8.5cm DIA (AP)
Guyabano Soursop 107 75 1 slice 8x6x2cm each
Kasuy, bunga Cashew fruit 78 70 2 pcs 5.5x3cm each
Kaymito, berde Star apple, green 123 65 ½ pc of 7.5cm DIA (AP)
Kaymito, Star apple, purple
103 65 ½ pc of 7.5cm DIA (AP)
murado
Kiwifruit, Kiwifruit, green 99 75 5x6cm (AP)
1 pc
berde
Langka, hinog Jackfruit, ripe 118 40 1 ½ segments 5x3.5cm
Lansones Lanzon 118 80 5 pcs 3x3cm each (AP)
Lechiyas/litchi Lychee 77 50 3cm DIA each
4 pcs
(AP)
Longan Longan 113 60 2.5cm DIA each
13 pcs
(AP)
Mabolo Ebony 100 60 ½ pc of 8cm DIA (AP)
Makopa Curacao apple 188 150 9 pcs 4.5x4cm each (AP)
Mangga, Mango, Indian,
140 80 ½ cup or 1 pc 6.5 cm DIA (AP)
indiyan, hilaw unripe
Mangga, Mango, Manila
Kalabaw, super, unripe 97 70 ½ cup or 1 slice 12x6.5 cm
hilaw
Mangga, Mango, Manila
Kalabaw, super, medium 97 70 ½ cup or 1 slice 12x6.5 cm
manibalang ripe
Mangga, Mango, Manila
Kalabaw, super, ripe 104 70 ½ cup or 1 slice 8x7 cm
hinog
Mangga, paho/ Mango, paho, 4x2.5cm each
79 60 9 pcs
pahutan, hilaw unripe (AP)
Mangga, piko, Mango, piko,
82 60 1 slice 9.5x6 cm
hilaw unripe
Mangga, piko, Mango, piko,
103 60 1 slice 10x5.5 cm
hinog ripe
Mangga, piko, Mango, piko,
85 60 1 slice 9.5x6 cm
manibalang medium ripe
Mangga, Mango,
supsupin, supsupin, ripe 94 50 1 pc 8x4.5 cm (AP)
hinog
Mangosteen Mangosteen 212 55 6cm DIA each
2 pcs
(AP)
Mansanas, Apple, green
97 75 1 pc 6cm DIA (AP)
berde
Mansanas, pula Apple, red 99 75 1 pc 6cm DIA (AP)
Marang Jahore oak 121 75 10 pcs n/a
Milon, honey Melon, hoey dew
119 100 ¾ cup or 1 slice 14x4.5x4 cm
dew
Milon, Katila Melon, 317 200 1 ¼ cup or 1 16x6.5x2 cm
cantaloupe slice
Milon, Tagalog Melon, musk 278 200 1 ¼ cup or 1 16x6.5x2 cm
slice
Orange, Orange, Florida 135 100 6.5cm DIA (AP)
½ pc of
Florida
Orange, kiat Orange, kiat kiat 108 80 4.5cm DIA each
3 pcs
kiat (AP)
Orange, Orange, ponkan 108 80 7cm DIA (AP)
1 pc
ponkan
Pakwan Watermelon 242 150 1 cup or 1 slice 11.5x2.5x9 cm
Papaya, hinog Papaya, ripe 141 90 ¾ cup or 1 slice 16x4.5x2 cm
Passion fruit Passion fruit 125 65 6cm DIA each
¼ cup or 2 pcs
(AP)
Peras Pear 130 95 ¾ cup or ½ pc 7.5cm DIA (AP)
of
Persimmon Persimmon 105 60 ½ pc of 8x7.5x5.5 cm (AP)
Pinya Pineapple 138 80 ½ cup or 1 slice 14.5x2.5x4.5 cm
Rambutan Rambutan 3.5cm DIA x
153 55 5 pcs
4.5cm each (AP)
Saging, Banana,
60 40 ½ pc of 15x3 cm (AP)
bungulan bungulan
Saging, Banana,
cavendish, cavendish, ripe 63 40 ½ pc of 15x3 cm (AP)
hinog
Saging, gloria Banana, gloria 65 40 ½ pc of 13.5x4 cm (AP)
Saging, lakatan Banana, lacatan 58 40 ½ pc of 14x3.5 cm (AP)
Saging, Banana, latundan 55 40 12.5x3 cm (AP)
½ pc of
latundan
Saging, Banana, violet 60 40 14x4 cm (AP)
½ pc of
murado
Saging, saba Banana, saba 70 40 ½ pc of 12x4.5 cm (AP)
Sampalok, Tamarind, ripe 34 15 n/a
12 segments
hinog
Santol Santol 110 65 1 pc 6cm DIA (AP)
Singkamas, Turnip, tuber 230 200 1 cup or 1 ½ 7cm DIA (AP)
ugat pcs
Siniguwelas Spanish plum 78 50 3cm DIA each
4 pcs
(AP)
Strawberry Strawberry 168 165 1 ¼ cups n/a
Suha Pomelo 156 100 2 segments 9.5x2.5x4 cm each
 ¼ pc of 11.5x5.5 cm (AP)
Tiesa Carristel 41 30
Or 1 slice 10.5x4x1.5 cm
5 pcs 2.5cm DIA each
Ubas Grapes 69 55
12 pcs 2cm DIA each
Others (Fresh Juices):
Lemon juice Lemon juice 130 ½ cup n/a
Niyog, tubig Coconut water 240 1 cup n/a
Orange juice Orange juice 90 1/3 cup n/a
Passion fruit Passion fruit
65 ¼ cup n/a
juice juice

Processed Fruits
Weight (g) Household
Food Item Dimension (EP)
EP Measure
Canned:
Apple sauce, sweetened 60 4 tbsp n/a
Apple sauce, unsweetened 100 ½ cup n/a
Blackberries, heavy syrup, 2.5x2x2 cm
45 ¼ cup or 9 pcs
solids and liquids each
Blueberries, light syrup, drained 45 ¼ cup or 29 pcs n/a
Fruit cocktail, tropical, in syrup 45 ¼ cup n/a
Lychee in syrup 45 4 pcs 2.5cm DIA
Peach halves in heavy syrup 65 1 pc 6cm DIA
Pineapple
50 1/3 cup n/a
crushed/tidbits/chunks
Pineapple slice 40 1 ring n/a
Strawberries, frozen,
130 ¾ cup or 26 pcs 2x2 cm each
unsweetened
Strawberries, heavy syrup, 2.5x2.5x2cm
45 ¼ cup or 7 pcs
solids and liquids each
Dried:
Champoy 10 2 pcs 2x2 cm each
Dates 15 2 pcs 2 x 2.5 cm
Dikyam 15 2 pcs 3x3x1 cm
Mango chips 10 2 pcs 6x2.5x1cm each
Prunes 15 1 pc 3x2.5 cm
Raisins 15 2 tbsp n/a

MILK EXCHANGE
Milk is often regarded as nature’s most complete food. The protein in milk is a complete
protein that provides all of the essential amino acids. Milk also provides many nutrients
such as calcium, phosphorus, and vitamin A, B and D.

The term “milk” should refer to the liquid secretion of the mammary glands of healthy
animals such as cow, carabao and goats. Yogurt is fermented, slightly acidic, semi-solid
food made of milk to which culture of bacteria, Lactobacillus bulgaricus and
Streptococcus thermophilis, has been added. Variations depend on the kind of milk used
(whole, skim or partly skimmed), kind of chopped fruit added (berries, banana, peach,
mango, etc.), and sweetener (sweetened sugar or sugar substitute).

Milk exchange list includes whole milk, low fat/reduced fat and non-fat/skim/fat-free
milk. Whole milk contains 3.25% milk fat. Low-fat milk have some of the fat removed
so that milk fat levels are decreased to 1-2%. Fat-free or non-fat milk/skim milk should
contain no more than 0.5% milk fat (Brown, 2011).

Table 2.4 Milk: Energy and macronutrient contents per exchange

Food Exchange Amount/ CHO CHON FAT Energy
List
Group Measure (g) (g) (g) (kcal)
Milk
Whole Varies 12 8 10 170
III Low fat Varies 12 8 5 125
Non-fat/Skim/Fat-
Varies 12 8 - 80
free

Amount Household
Filipino Name English Name
(ml) measure
Whole
Gatas, Kalabaw1 Milk, carabao1 200 ½ cup
Gatas, Baka Milk, cow 250 1 cup
Gatas, evaporada Milk, evaporated 125 ½ cup
Gatas, evaporada, filledMilk, evaporated, filled 125 ½ cup
Gatas, Kambing Milk, goat 250 1 cup
Gatas, recombined Milk, recombined 200 ¾ cup
Gatas, pulbos, filled, Milk, powder, filled,
35 5 tbsp, level
instant instant
Gatas, pulbos, full cream
Milk, powder, full cream 35 5 tbsp, level
Low Fat (1-2%)
Gatas, low fat Milk, low fat 250 1 cup
Yogurt Yogurt 150 ½ cup
Non-fat/Skim/Fat-free (<1%)
Buttermilk Buttermilk 180 ¾ cup
Gatas, skim Milk, skim 250 1 cup
Gatas, pulbos, skim Milk, powder, skim 25 4 tbsp, level
Gatas, pulbos, non-fat, Milk, powder, non-fat,
25 4 tbsp, level
instant instant
Yogurt, plain, skim Yogurt, plain, skim 150 ½ cup

Rice Exchange
Cereals such as rice, corn and wheat are the major sources of carbohydrates. Whole
grain products are better sources of dietary fiber compared to refined grain products.
Dietary fiber is associated with healthy weight, lower cholesterol, and blood glucose
level, in addition to maintenance bowel health.
Intake of rice and its equivalent can temporarily increase blood glucose if taken in large
amounts in one sitting: hence, an individualized meal plan should be prepared for
persons with diabetes. There is misconception that rice is to be avoided by persons with
diabetes because it has high sugar content. The fact that other foods also contain energy
from carbohydrate and sugars that may increase blood glucose level. The key is to know
how much to eat from the food groups so as to keep blood glucose levels in a safe range.

Rice exchange list is classified into three groups based on protein content – Low Protein
(Rice A), Medium Protein (Rice B), and High Protein (Rice C). the energy and
macronutrient composition per exchange portion is presented in Table 2.5.

Table 2.5 Rice: Energy and macronutrient content per exchange

Food Exchange Amount/ CHO CHON FAT Energy
List
Group Measure (g) (g) (g) (kcal)
Rice A – Low
Varies 23 - - 92
Protein
Rice B – Medium
IV Varies 23 2 - 100
Protein
Rice C – High
Varies 23 4 - 108
Protein

Rice A: Low Protein – contains 23 grams of CHO and 0 or negligible protein

content.
Weight Household Dimension
Filipino Name English Name
(g) EP Measure (EP)
Rice and Rice Products
Kanin, “protein- Rice, “protein-
55 1/3 cup n/a
reduced” resuced”
Ampaw, pinipig Ampaw, pinipig 7x4x1.5 cm
25 2 pcs
each
rice cake
Biko 40 1 slice 5x3.5x2 cm
(glutinous), biko
5cm DIA x
2 pcs
1.5cm each
Cuchinta Rice cake, cuchinta 60
3cm DIA x
6 pcs
1.5cm each
Rice prep
Sapin-sapin (glutinous), sapin- 75 1 slice 7x4x2 cm
sapin
Corn and Corn Products
Cornstarch Cornstarch 25 ¼ cup n/a
Maja Blanca Corn pudding, maja
65 ½ slice 4.5x4x3.5 cm
blanca
Maja mais Corn pudding, maja
75 1 slice 6x4x2.5 cm
mais, yellow
 Noodles and Pasta
Bihon Noodles, rice
Misua Noodles, wheat,
thin
Sotanghon Noodles, mungbean 100 1 cup n/a
starch
Sweet potato Noodles, sweet
noodles potato
Rootcrops and Products
Gabi Taro ¾ cup,
100 n/a
cubed
Kamote (dilaw, Sweet potato
1 pc or ¾ 4cm DIA x
murado, puti) (yellow, purple, 85
cup, cubed 9cm long
white)
Kamoteng kahoy/ Cassava 1 slice or
balinghoy 85 ¾ cup, 6x5 cm
cubed
Kamoteng kahoy, Cassava cake, 3.5x4.5x3.5
55 1 slice
bibingka bibingka cm
Kamoteng kahoy, Cassava, mashed,
linupak w/ sugar and 55 1 pc 7x3x3.5 cm
margarine
Kamoteng kahoy, Cassava, pichi-
45 1 pc 5 cm DIA
pichi-pichi pichi
Kamoteng kahoy, Cassava, suman
45 1 pc 8.5x3x2 cm
suman
Tugi Yam, spiny 1 pc or 1 ¼
150 cups, 11.5x4.5 cm
cubed
Ubi Yam, purple 1 cup,
130 n/a
cubed
Others
Saging, saba, Banana, saba, 9.5x3.5x3.5
65 1 pc
nilaga boiled cm
Sago, nilaga Palm starch ball,
120 ½ cup n/a
boiled
Sago, tapioca Tapioca pearls 160 ¾ cup n/a

Rice B: Medium Protein – contains 23 grams of CHO and two (2) grams of protein.
Weight Household Dimension
Filipino Name English Name
(g) EP Measure (EP)
Rice and Rice Products
Bigas, maputi, Rice, well-milled,
80 ½ cup n/a
sinaing boiled
Bigas, mapula, Rice, undermilled,
80 ½ cup n/a
sinaing boiled
Rice (undermilled/
Pinawa, sinaing 80 ½ cup n/a
brown rice), boiled
Lugaw Rice Gruel
Thin consistency ½ cup cooked rice + 5
705 4 ½ cups n/a
cups water
Medium consistency ½ cup cooked rice
435 3 cups n/a
+ 3 cups water
Thick consistency ½ cup cooked rice + 2
250 1 ½ cups n/a
cups water
7x4x1.5 cm
Ampaw, rice Ampaw, rice 25 2 pcs
each
Bibingka, 7 cm DIA x 3
Rice cake, bibingka 45 ½ slice
galapong cm
Rice cake
Bibingka,
(glutinous), 40 ½ slice 5x3x2 cm
malagkit
bibingka
Rice cake
Bibingka, pinipig 50 1 slice 5x4x2 cm
(glutinous), pinipig
2.5cm DIA x
Espasol Rice prep, espasol 35 1 slice
4cm
Rice prep
(glutinous),
Kalamay, may
kalamay, with 50 1 slice 5x5x1.5 cm
latik
coconut curd
topping
Rice prep
Kalamay, ube (glutinous), with 60 1 slice 4.5x4.5x2 cm
yam
Palitaw, walang Rice prep 6.5x3.5x0.5
50 3 pcs
niyog (glutinous), palitaw cm each
Puto, brown Rice cake, brown 50 ½ slice of 9x5x4 cm
Rice cake, puto 10x1.5x1 cm
Puto, bumbong 40 2 pcs
bumbong, purple each
Puto, maya Rice cake, maya 60 ½ of 9x10x2.5 cm
4.5x3.5x5.5
1 slice
Puto, puti/Puto, Rice cake, puto cm
50
calasiao white 4cm DIA x
3-4 pcs
2cm each
Rice-bread prep, 3 cm DIA x
Puto seko 25 4 pcs
toasted, puto seko 1.5 cm each
Rice-bread prep,
Puto seko, may 2.5 cm x 2 cm
toasted, puto seko 25 7 pcs
niyog each
with grated coconut
Rice prep
Suman marwekos, (glutinous), with
50 1 pc 13x4x1.5 cm
may niyog grated coconut
topping
Rice prep
Suman sa ibos 60 1 pc 11x2.5x2.5 cm
(glutinous), ibos
Rice prep
Suman sa lihiya (glutinous), lye- 55 ½ of 11x5.5x1.5 cm
treated
 6.5x4.5x3 cm
Rice flour prep, 2 pcs
Tamales 100 each
tamales
½ pc of 9.5x7x5 cm
Rice cake
Tikoy (glutinous), 40 1 slice 8.5x3x1.5 cm
Chinese tikoy
Rice prep 10.5x2.5x1.5
Tupig 35 1 pc
(glutinous), tupig cm
Bakery Products
Apas Cookies, apas 25 7 pcs 7.5x3 cm each
Cookies, lady 11x3.5 cm
Brohas 25 5 pcs
finger each
2 ½ pcs 7x3x2 cm
Cake, mamon, Cake, mamon,
25 5cm DIA x 1
tostado toasted 3 pcs
cm
5.5x6.5x3.5
Cuapao Steamed bun 35 ½ of
cm
5.5 cm DIA x
Hopyang Hapon Hopyang hapon 30 1 pc
1.5 cm
6 cm DIA x
Marie Cookies, marie 25 8 pcs
0.5 cm each
4x4x0.5 cm
Pasencia Cookies, pasencia 25 7 pcs
each
Pianono Cake, jelly roll 35 1 slice 8.5x7.5x2 cm
Sponge cake Cake, sponge 35 1 slice 7.5x4x4 cm
Corn and Corn Products
Binatog Hominy 90 ½ cup n/a
Corn flakes Corn flakes 25 ½ cup n/a
Corn, whole kernel,
Mais butil, de lata 160 1 cup n/a
cnd
Mais, creamy Corn, creamy style,
130 ½ cup n/a
style, ded lata cnd
Mais, durog Corn grits (yellow,
120 1 cup n/a
(dilaw, puti) white)
Mais sa busal Corn on cob 12.5 x 4 cm
65 ½ pc of
(dilaw, puti) (yellow, white) (AP)
Root crop
1 pc or
6 cm DIA x 8
Patatas Potato 170 1 ¼ cup,
cm
cubed
Others
Kastanyas, binusa Chestnut, roasted 40 8 pcs 3 cm diameter
Plantains Plantains 80 1 pc 12.5x3x3 cm

Rice C: high Protein – contains 23g of CHO and four (4) grams of protein
Filipino Name English Name Weigh Househol Dimension (EP)
t (g) d
EP Measure
 Bakery Products
Bread, wheat Bread, wheat 40 1 ½ pcs 10x9.5x1.5 cm
1 pc 6.5cm DIAx4cm
Ensaymada Bread, sweet roll 35 11.5cmDIAx3.5c
½ pc
m
Bread, hamburger
Hamburger bun 35 1 pc 13x5.5x3 cm
bun
8cm DIA x 4.5
Hotdog roll Bread, hotdog roll 35 1 pc
cm
7.5 x 6.5 x 1.5
Loaf bread/ Pan 2 pcs
Bread, white, loaf 35 cm each
Amerikano
1 ½ pcs 10x9.5x1.5 cm
Bread, pan de
Pan de bonete 35 1 ½ pcs 4 cm DIA x 4 cm
bonete
Pan de leche Bread, pan de leche 35 ½ pc 8x3x6.5 cm
Pan de limon Bread, pan de limon 35 1 pc 6x5x4.5 cm
Bread, pan de
Pan de monay 35 ½ pc 8.5x8x6.5 cm
monay
Pan de sal Bread, pan de sal 35 1 ½ pcs 7x6x3.5 cm
Pinagong Bread, pinagong 35 1/1 pc 10x6.5x4 cm
Pita bread, white Bread, pita, white
16 cm DIA x 1
(enriched/unenriche (enriched/unenriche 40 ½ pc
cm
d) d)
Pita bread, whole Bread, pita, whole 16 cm DIA x 1
40 ½ pc
wheat wheat cm
4.5x3.5x1cm
5 pcs
Tinapay, tostado Bread, toast/toasted 30 each
1 ½ pcs 9x9x1 cm
Noodles and Pasta
Couscous Couscous 100 1 cup n/a
Pasta Pasta
(enriched/unenriche (enriched/unenriche 70 ½ cup n/a
d) d)
Udon Udon 100 1 cup n/a
Others
Spring roll wrapper, 16.5 cm DIA
Balat ng lumpia 35 7 pcs
plain each
Langka, buto Jackfruit, seed 75 14 pcs n/a
Quinoa Quinoa 95 1 cup n/a

Meat Exchange
Foods under the meat exchange include meat, fish, seafood, eggs, poultry and legumes.
Lean meats and poultry are a good source or protein, iron, thiamin, riboflavin and
niacin, as well as other B-complex vitamins. Seafood is an important source of minerals
such as iron, zinc, copper and calcium. Marine fishes (such as grouper, round scad,
salmon, red snapper, mackerel and tuna) and shellfishes (such as mussels, oysters and
clam) are good sources of iodine.
Legumes, nuts and seeds are good sources of protein, iron, and zinc. Legumes are also
good sources of carbohydrate, dietary fiber and other nutrients. These can be a healthy
substitute for meat. Lean meats, chicken w/o skin and fish should be used when
planning a diet low in saturated fat and cholesterol. The use of medium fat meat
exchanges should be limited when the patient’s fat allowance is less than 30 grams and
foods in the high fat meat should be avoided (FNRI-DOST, 1994).

Meat exchange list is categorized as low fat, medium fat, and high fat. Each exchange
of meat on this list contains about 8 grams of protein. The amount of fat and calories
varies depending on the amount of fat in meat. One exchange of meat when fried will
absorb approximately one exchange of fat.

Table 2.6 Meat: Energy and macronutrient content per exchange

Food Exchange CHO CHON FAT Energy
List Amount/Measure
Group (g) (g) (g) (kcal)
Low fat meat Varies - 8 1 41
V Medium fat meat Varies - 8 6 86
High fat meat Varies - 8 10 122

Low Fat Meat – contains eight (8) grams of protein and one (1) gram of fat.
Weight
Household Dimension
Filipino Name English Name (g) EP
Measure (EP)
Ckd
Lean Meat
Beef
Kenchi Shank 35
Laman Lean meat 35
Pierna corta at Round
35 1 slice,
peirna larga 5 x 3.5 x 2 cm
mbs
Solomilyo Tenderloin 35
Tagiliran, gitna Porterhouse steak 35
Tagiliran, hulihan Sirloin 35
Carabeef
Hita Round 35
Kenchi Shank 35
Laman, bahagyang Lean meat with
35
taba little fat
Laman, Lean meat with 1 slice,
35 5 x 3.5 x 2 cm
katamtamang taba medium fat mbs
Paypay Chuck 35
Peirna corta at Roung steak
35
pierna larga
Tapadera Rump 35
Pork
Lomo Tenderloin 1 slice, 5 x 3.5 x 2 cm
35
mbs
Goat (Chevon)
Balikat Shoulder 40 1 slice 8 x 2 x 2.5 cm
Binti Leg 40 1 slice 8 x 2 x 2.5 cm
Biyas Shank 40 1 slice 8 x 2 x 2.5 cm
Dibdib Breast 1 slice, 5 x 3.5 x 2 cm
35
mbs
Leeg Neck 40 1 slice 8 x 2 x 2.5 cm
Likod Back 40 1 slice 8 x 2 x 2.5 cm
Lomo Loin 1 slice, 5 x 3.5 x 2 cm
35
mbs
Tadyang Rib 40 1 slice 8 x 2 x 2.5 cm
Chicken
Laman White meat 30 1 slice 5 x 3 x 1.5 cm
Pitso Breast 30 1 slice 5 x 3 x 1.5 cm
Duck
Pakpak Wing 30 1 pc n/a
Others
1 pc, big 22 x 3 x 3 cm or
or
Palaka, laman Frog, meat 30
2 pcs, 18 x 2.5 x 2.5
small cm
Variety meats/Internal organs
Atay Liver (pork, beef, ¼ cup or 1
30 n/a
carabeef, chicken) pc
Baga Lungs (pork, beef,
35 ¼ cup n/a
carabeef)
Balun-balunan Gizzard (chicken, ¼ cup or 4 5 x 2.5 x 1.5
25
duck) pcs cm each
Bato Kidney (pork,
45 ½ cup n/a
beef, carabeef)
Bitukang maliit Small intestine
30 ¼ cup n/a
(pork, beef)
Bituka, manok, Chicken intestine, 11 x 2 x 0.5 cm
20 2 sticks
BBQ BBQ each
Dugo Blood (pork, beef,
35 ¼ cup n/a
chicken)
Lapay Spleen (pork, beef,
45 ½ cup n/a
carabeef)
Librilyo Omasum (beef,
50 ½ cup n/a
carabeef)
Litid Tendon (beef) 1 slice, 5 x 3.5 x 1.5
30
mbs cm
Puso Heart (pork, beef,
25 ¼ cup n/a
carabeef)
Fish
Alumahan Mackerel, striped 35 ½ pc of 17 x 4 cm
Bakokong moro Porgy, fresh water 40 ½ slice of 9 x 3 x 4 cm
Bangus Milkfish 4.5 x 6 x 1.5
35 1 slice
cm
Dalag Mudfish/Murrel,
40 ½ slice of 9 x 3 x 4 cm
striated
Dalagang bukid Caesio/Fusilier,
35 ½ pc of 11 x 4 cm
golden
Dilis, buo Anchovy, long-
35 1/3 cup n/a
jawed, whole
Dilis, walang ulo Anchovy, long-
25 ¼ cup n/a
jawed, w/o head
Dulong Anchovy fry 50 ½ cup n/a
Galunggong Scad, round 35 1 pc 13 x 3 cm
Hasa-hasa Mackerel, short-
35 1 pc 16 x 5 cm
bodied
Hito Catfish, freshwater 35 1 slice 6 x 3 x 2.5 cm
Labahita Surgeon fish, blue-
40 ½ slice of 9 x 3 x 4 cm
lined
Lapu-lapu Grouper, spotted 40 ½ slice of 9 x 3 x 4 cm
Matang baka Scad, big-eyed 35 1 pc 15 x 4 cm
Sapsap Slipmouth, 8.5 x 3.5 cm
35 2 pcs
common each
Saramulyete Goatfish, yellow- 13.5 x 3 x 2.5
35 1 pc
striped cm
Tanbakol Tuna, yellow-fin 35 ½ slice of 9 x 6 x 1.5 cm
Tamban Sardine, Indian 35 1 ½ pcs 15 x 3.5 cm
Tawilis Sardine, bombon 12.5 x 3 cm
30 2 pcs
each
Tilapia Tilapia 35 ½ slice of 15.5 x 6 cm
Tulingan Tuna,
35 ½ slice of 9 x 6 x 1.5 cm
frigate/bullet
Other Seafoods
Alimango, alige Crab,
15 1 Tbsp n/a
mud/mangrove, fat
Alimango, laman Crab,
1/3 cup or
mud/mangrove, 50 10.5 x 7 x 4 cm
½ pc of
meat
Alimasag, alige Crab, blue
25 2 ½ Tbsp n/a
swimming, fat
Alimasag, laman Crab, blue 1/3 cup or
40 9 x 5 cm
swimming, meat 1 pc
Balatan Sea cucumber 8 x 5.5 x 0.5
120 6 pcs
cm each
Pugita Octopus 40
Posit Squid 50 2 pcs 11 x 3 cm each
Talangka Crab, shore 3 x 3 cm each
25 6 pcs
(AP)
Hipon/Shrimp:
Hipon, alamang Shrimp, sergestid 40 1/3 cup n/a
Hipon, sugpo Shrimp, giant tiger 23 x 2.5 x 3.5
40 ½ pc of
prawn cm (AP)
Hipon, suwahe Shrimp, greasy 16 cm each
40 4 pcs
back (AP)
Hipon, tagunton Shrimp, freshwater
40
(small)
Hipon, ulang Shrimp, freshwater 40
Shells:
Batotoy Mollusks,
1/3 cup or 2 x 4.5 x 4 cm
Sakhalin surf 60
4 pcs each
clam/cockles
Lapas/Kapinan Abalone 5 x 4 x 2 cm
30 2-3 pcs
each
Kuhol, ginto Snail golden 1/3 cup or
45 n/a
12 pcs
Paros Clam, rayed shell 60
Tuway Mollusks, hard 2 ½ cup
clam (with
shells) or
4 x 4 x 2.5 cm
45 ¼ cup
each
(without
shells) or
22 pcs
Processed Foods
Cheese
Cottage Cottage 50 1/3 cup n/a
Fish Products
Canned
Tuna flakes, in brine Tuna flakes, in
45 ¼ cup n/a
brine
Daing/Dried
Alakaak Croaker, plain 25 8 pcs 8 x 4.5 cm each
Alumahan Mackerel, striped 18x7x0.5cm
25 2 pcs
each
Bakalaw Cod 21.5x6.5x2.5
25 1/3 pc of
cm
Bisugo Nemipterid,
25 1 pc 12 x 7.5 cm
ribbon-finned
14.5x9x0.5 cm
1 pc of
or
Biyang puti Goby, flat-headed 25
11 pcs 9.5 x 4.5 x 0.5
small cm each
Lapu-lapu Grouper, spotted 25 1 pc 17x9x0.5 cm
Malasugi/Espada Swordfish 20 3 ½ pcs 29.5x5 cm each
Sapsap Slipmouth, 8x4x0.5cm
25 7 pcs
common each
Tamban Sardine, Indian 11x3.5x1cm
25 2 pcs
each
Tanigi/Tangigi Mackerel, Spanish 25
 Tilapia Tilapia 25 1 pc 9.5 x 8 cm
Tuyo/Dried
Alamang Shrimp, sergestid 15 ½ cup n/a
Ayungin Theraponid,
15
silvery
Dilis Anchovy, long-
15 13 pcs 7 cm each
jawed
Hibe Shrimp, small,
25 4 Tbsp n/a
marine
Pusit Squid 15 2 pcs 7 x 6 cm each
Sapsap Slipmouth,
20 4 pcs 8 x 4 cm each
common
Tamban Sardine, Indian 10.5 x 3 cm
20 2pcs
each
Tinapa/Smoked
Galunggong Scad, round 25 ½ pc of 15.5 x 3.5 cm
Tamban Sardine, Indian 25 2 pcs 10 x 3 cm each
Tunsoy Sardine,
25 2pcs 10 x 3 cm each
frimbriated

Medium Fat Meat – contains eight (8) grams of protein and six (6) grams of fat.
Weight
Household Dimension
Filipino Name English Name (g) EP
Measure (EP)
Ckd
Beef
Paypay, laman Chuck, lean 1 slice, 5 x 3.5 x 2 cm
35
mbs
Punta y pecho Brisket 1 slice, 5 x 3.5 x 2 cm
35
mbs
Pork
Pata Leg 1 slice, 5 x 3.5 x 2 cm
35
mbs
Chicken
Binti Leg/Drumstick 35 1 pc 11 x 4 cm
Hita Thigh 35 1 pc 11.5 x 4 cm
Pakpak Wing 35 1 pc n/a
Ulo Head 50 2 pcs 5.5 x 3 x 3 cm
Duck
Hita Thigh 35 1 pc 3.5 x 6.5 cm
Lokod Back 30 1 slice 5 x 3 x 1.5 cm
Pitso breast 1 slice, 5 x 3.5 x 2 cm
35
mbs
Goat (Chevon)
Tiyan Flank 1 slice, 5 x 3.5 x 2 cm
35
mbs
Variety meats/Internal organs
Bituka, maliit SI, carabeef 35 ¼ cup n/a
Goto Tripe, beef 85 ¾ cup n/a
 Utak Brain (pork, beef, n/a
45 ¼ cup
carabeef)
Egg
Manok, buo Chicken, whole 4.5cm
55 1 pc med
DIAx5.5 cm
Pato, maalat Duck, whole, salted 4.5cm
55 1 pc med
DIAx5.5 cm
Pugo Quail 7 pcs n/a
55
small
Fish
Karpa Carp 35 ½ pc of 10 x 4 x 2 cm
Processed Foods
Cheese
Cheddar, Cheddar,pasteurized, 5.5 x 2.5 x 2
pasteurized, processed 30 1 slice cm
processed
Fish Products
Tinapa/Smoked
Bangus Milkfish 30 1 slice
Canned
Salmon sa mantika Runner, two-finned, 5 x 3.5 x 2.5
45 3 slices
in oil cm
Sardinas sa tomato Sardines, in tomato 5.5 x 3.5 cm
80 2 pcs
sauce sauce each
Tuna spread Tuna spread 25 2 Tbsp n/a
Meat Products
Karne norte, de Corned beef, cnd n/a
45 ¼ cup
lata
Sausage, ham Sausage, ham 55 2 pcs 9 x 0.3 cm each
Nuts/Beans Products
Tofu Soybean curd, tofu 8.5 x 3.5 x 3
100 ½ cup
cm
Tokwa Soybean curd, tokwa 70 1 pc 5 x 5.5 x 2 cm
Others
Chick, one-day- Chick, one-day-old, 8.5 x 3 x 3 cm
35 2 pcs
old, fried fried each
Manok paa, BBQ Chicken feet, BBQ 4 pcs n/a
35
(CAP)
Manok ulo, BBQ Chicken head, BBQ 5.5 x 3 x 3 cm
35 3 pcs
each

High Fat Meat – contains eight (8) grams of protein and ten (10) grams of fat.
Weight
Household
Filipino Name English Name (g) EP Dimension
Measure
Ckd
Beef
Camto Flank 1 slice, 5 x 3.5 x 2 cm
35
mbs
Tadyang Plate 1 slice, 5 x 3.5 x 2 cm
35
mbs
Pork
Kasim Picnic 1 slice, 5 x 3.5 x 2 cm
35
mbs
Liempo, laman Belly, less fat 35 1 slice 6.5 x 3.5 x 1 cm
Pigi Ham 35 1 slice 3.5 x 3.5 x 3 cm
Tadyang Spare rib 35 1 slice 3.5 x 3.5 x 3 cm
Variety meats/Internal organs
Dila (baboy, baka) Tongue (pork, 5 x 3.5 x 2.5 cm
35 1 slice
beef)
Isaw ng baboy, Pork SI, BBQ n/a
35 ¼ cup
BBQ
Puso, manok Chicken heart 35 7 pcs 5 cm DIA each
Tenga, baboy, BBQ Pork ear, BBQ 35 1 slice 4.5 x 4 x 4 cm
Nuts/Beans
Mani, may balok, Peanut, with skin, n/a
20 2 Tbsp
binusa roasted
Mani, walang Peanut, without n/a
20 2Tbsp
balok, binusa skin, roasted
Egg
Balut Duck, fertilized 65 1 pc 5.5 x 4.5 cm
Penoy Duck, unfertilized 65 1 pc 5.5 x 4.5 cm
Pato, buo Duck, whole 65 1 pc 5.5 x 4.5 cm
Processed Foods
Cheese
Feta Feta 50 1/3 cup n/a
Gouda Gouda 8.5 x 8.5 x 0.2
30 1 ½ slice
cm
Parmesan, grated Parmesan, grated 30 ¼ cup n/a
Pimiento Pimiento 35 2 ½ Tbsp n/a
Keso de bola Edam 35 1 slice 3 x 6 x 2.5 cm
Fish Products (canned)
Sardinas, Spanish Sardines, in spice 5.5x2x1.5cm
30 3 pcs
style oil each
Tuna flakes in veg. Tuna flakes in veg. n/a
45 ¼ cup
oil oil
Meat Products
Longanisa, chorizo Sausage, chorizo 2 cm DIA x 8
30 1 pc
cm
Sausage, Sausage, 2 cm DIA x 8
60 1 ½ pc
frankfurter frankfurter cm
Sausage, salami Sausage, salami 10 x 10 x 0.2 cm
50 2 pcs
each
 Fat Exchange
Fat is a nutrient found in many foods. It is the most concentrated source of energy. A
gram of fat provides about nine (9) calories which is more than twice the calories from
carbohydrate or protein. Fats are present in both animal and plant foods. Physically,
oils are liquid at room temperature while fats are solid in form.

Fats and oils are very important in the diet because they facilitate absorption of fat-
soluble vitamins A, D, E and K and contribute to the flavor, color and texture of foods.
Fats and oils are composed of triglycerides which are the major lipids in the body.

The three major dietary fats and their sources are:

• Monounsaturated fats – found in avocado, almonds, canola oil, olive oil, peanut
butter, and peanut oil.
• Polyunsaturated fats – found in corn oil, flaxseed, sesame oil, sunflower oil and
seeds, and soybean oil.
• Saturated fats - derived from animal meats, poultry, butter, palm oil and coconut
oil.
Polyunsaturated and monounsaturated fats have been shown to lower plasma
cholesterol levels, but excessive intake of polyunsaturated fat is not recommended
because it may lower high-density lipoprotein (HDL) cholesterol. Saturated fat can
raise the levels of low-density lipoprotein (LDL) cholesterol which in turn increases the
risk for heart disease. The American Heart Association (AHA) recommends a dietary
pattern that contains 5-6% of calories from saturated fats.

Trans-fats are found naturally in animal-based foods like meat and milk. Trans-fats are
also produced during food processing by hydrogenation of liquid vegetable oils to make
them solid at room temperature. This helps increase the shelf life of the food and gives
it a satisfying taste and texture. Bakery products, margarine and processed foods
contains trans-fats.

Coconut oil has a unique characteristic among the vegetable oils because it has shorter
chain length fatty acids containing 15-20% medium chain triglycerides (MCT). MCT
is digested, absorbed and transported easily and oxidized immediately to provide
energy and has low tendency to be deposited in adipose and other tissues (FNRI-DOST,
1994). Thus, coconut oil is not considered in the same class as saturated fat rich in long
chain fatty acids such as those found in animal sources.

Table 2.7 Fat: Energy and macronutrient content per exchange.

Food Exchange CHO CHON FAT Energy
List Amount/Measure
Group (g) (g) (g) (kcal)
VI Fat Varies - - 5 45
This list contains five (5) grams of fat and 45 calories.
Weight Household
Flipino Name English Name
(g) Measure
Monounsaturated Fats
Avocado Avocado 65 12.5 x 6.5 x 2 cm
Mantika/Langis (olive, Oil (olive, peanut) 1 tsp
5
peanut)
Nuts:
Almond Almond 8 7 pcs
Kasuy, binusa Cashew nut, roasted 9 6 pcs, whole
Macadamia Macadamia 7 5 pcs
Mixed nuts Mixed nuts 7 1 Tbsp
Pili Pili nut 7 5 pcs
Peanut butter Peanut butter 10 ½ Tbsp
Seeds:
Sunflower Sunflower 8 1 Tbsp
Patani Lima beans/Pop beans 10 5 pcs
Shortening Shortening 5 1 tsp
Polyunsaturated Fats
Aseyte Oil, marine 5 1 tsp
Fish oil, cod liver Fish oil, cod liver 5 1 tsp
Mantika/Langis (canola, Oil (canola, corn, 1 tsp
corn, flaxseed, sesame, flaxseed, sesame, 5
soybean, sunflower) soybean, sunflower)
Nuts:
Walnut Walnut 7 2 pcs
Seeds:
Flaxseed Flaxseed 8 2 ½ pcs
Kalabasa Squash/Pumpkin 10 1 Tbsp
Linga Sesame 8 1Tbsp
Pakwan Watermelon 10 1 ½ Tbsp
Saturated Fats
Bacon Bacon 10 1 strip
Cream cheese Cream cheese 15 1 Tbsp
Cream, all purpose Cream, all purpose 15 1 Tbsp
Cream, fluid, whipping Cream, fluid, whipping 1 Tbsp
15
(heavy, light) (heavy, light)
Cream, whipped Cream, whipped 20
Krema Cream 20 4 tsp
Lard Lard 5 1 tsp
Latik Coconut, cream curd 10 2 tsp
Mantekilya Butter 5 1 tsp
Mantekilya, light Butter, light 10 2 tsp
Mantika/Langis, niyog Oil, coconut 5 1 tsp
Mantika/Langis, niyog Oil, coconut (MCT) 1 tsp
5
(MCT)
Mantika/Langis, niyog Oil, coconut (virgin, 1 tsp
5
(virgin, extra virgin) extra virgin)
 Mantika, palm Oil, palm 5 1 tsp
Margarine Margarine 5 1 tsp
Mayonnaise Mayonnaise 5 1 tsp
Mayonnaise, diet Mayonnaise, diet 20 4 tsp
Mayonnaise, light Mayonnaise, light 15 1 Tbsp
Niyog, kakang gata Coconut cream 15 1 Tbsp
Niyog, magulang Coconut meat, mature 20 4 tsp
Salad dressing Salad dressing 10 2 tsp
Sandwich spread Sandwich spread 15 1 Tbsp
Sitsaron Pork crackling, skin 5 pcs (2 x 2 cm)
10
baboy/Sitsarong balat
Sour cream Sour cream 25 5 tsp
Beef tallow Beef tallow 5 1 tsp

Sugar Exchange
Sugar usually refers to crystallized sucrose or table sugar that provides 4 calories per
gram. Sugar provides essential energy to the body. Therefore, foods containing large
amounts of sugar are low in nutrients and may contribute to an unbalanced diet by
displacing other important nutrients in the diet such as vitamins, minerals, fiber, and
protein (Bennion &Scheule, 2015).

The most common sugars are sucrose, glucose, lactose and fructose. Sucrose, also
called white sugar or table sugar, is the naturally-occurring sugar form of glucose and
fructose. Lactose is the form of sugar found in dairy products. While fructose, the
sweetest of all sugars, is found in fruits and honey (Brown, 2011).

Table 2.8 Sugar: Energy and macronutrient content per exchange.

Food Exchange CHO CHON FAT Energy
List Amount/Measure
Group (g) (g) (g) (kcal)
VII Sugar Varies 5 - - 20

This list contains five (5) grams of CHO and 20 calories.

Weight Household
Filipino Name English Name
(g) Measure
Arnibal Syrup 5 1 tsp
Asukal (muscovado, Sugar (muscovado, 1 tsp
5
brown, white) brown, white)
Banana chips Banana chips 5 2 pcs
Bukayo Coconut meat, grated, 1 pc (2 cm DIA)
5
sweetened
Candy (caramel, hard, Candy (caramel, hard, 1 pc
5
toffee) toffee)
Champoy Champoy 5 1 pc (2 cm DIA)
Cherry, in syrup Cherry, in syrup 20 5 pcs
Chewing gum, bubble Chewing gum, bubble 1-2 pcs (2x2x0.5
5
gum gum cm)
Chocolate Chocolate 5 2 pcs
Coco sugar Sugar, coconut sap 5 1 tsp
Coco syrup Syrup, coconut sap 5 1 tsp
Dates, pitted Dates, pitted 5 1 pc (3 x 2 cm)
Dikyam Dikyam 10 1 pc (3x3x1 cm)
Dried jackfruit Dried jackfruit 1 pc (4x2.5x0.5
5
cm)
Dried kiwi Dried kiwi 1 pc (4x3.5x0.5
5
cm)
Dried mango Dried mango 1 pc (6x2.5x0.1
5
cm)
Dried papaya chunks Dried papaya chunks 1 pc (4.5x2x0.5
5
cm)
Dried pineapple Dried pineapple 2 pcs (2 x 2 x 0.5
5
cm each)
Dulce de leche Dulce de leche 5 1 tsp
Gatas, sweetened, Milk, sweetened, 1tsp
5
kondensada, filled condensed, filled
Gulaman, may lasang Carrageenan gel, 1 pc (3 x 2 cm)
15
prutas assorted fruit flavor
Jam at jellies Jam and jellies 10 2 tsp
Kiamoy Kiamoy 2 pcs (2 cm DIA
15
each)
Leche flan Crème custard 1 slice
10
(3.5x2x1.5cm)
Lokum Lokum 5 1 pc (2.5x2x0.5cm)
Marshmallow Marshmallow 3 pcs (2cm DIA
5
each)
Matamis na bao Coco honey 5 1 tsp
Nata de coco/Nata de Nata de coco/Nata de 1 Tbsp
15
piña, sweetened piña, sweetened
Pakaskas/Panocha Sugar, crude 1 tsp
5
(pakaskas/panocha)
Pasas Raisins 5 1 tsp
Pastilyas (durian, gatas, Fudge (durian, milk, 1 pc
5
langka) jackfruit)
Prunes Prunes 10 2 pcs
Pulot Syrup, molasses, cane 10 2 tsp
Pulot-pukyutan Honey 5 1 tsp
Sampalok, candied Tamarind, candied 2 pcs
5
(1.5cmDIAeach)
Taho may arnibal at sago Soybean curd/Gerling’s ¼ cup
40
cheese w/ syrup and sago
Tira-tira Candy, pulled 5 1 pc
Sugar exchange equivalents of selected sweets
Filipino Weight Sugar
English Name Household Measure
Name (g) exchange
Ice candy Ice candy 75 1 pc (9 x 3 x 3 cm) 3
Ice drop Ice drop 40 1 pc (6 x 3.5 cm DIA) 1½
Kundol, Wax gourd,
15 1 pc (6 x 1.5 x 1.5 cm) 2
candied candied
Polvoron Polvoron 10 1 pc (3.5 x 2.5 x 1 cm) 2
Rimas, Breadfruit, 3 pcs (8.5 x 3.5 x 0.5
35 6
candied candied cm)
Ubedol Fudge, yam 20 1 pc 3
Yema Candy, custard 25 1 pc (2 x 2 x 7 cm) 4

Appendix A
Beverage List
The list gives the sugar equivalent of some commonly consumed beverages in amounts
per single-serve containers.
# Of
Weight Energy
Beverage Measure Sugar
(g) (kcal)
Ex.
Fruit-Flavored Drink
Concentrated
Calamansi 10 2 tsp 1 20
Grape 10 2 tsp 1 20
Grapefruit 10 2 tsp 1 20
Guyabano 20 4 tsp 1 20
Mango 35 5 tsp 1 20
Orange 10 2 tsp 1 20
Strawberry 10 2 tsp 1½ 30
Powder (all flavors) 5 1 tsp 1 20
Tetrabrick/Polyfoil/Bottled
Apple, Fruit-flavored tea, Grapes, 235 5½ 110
Mango, Melon, Orange, Pineapple, 250 6 120
Strawberry 350 9 180
Canned
Apple 163 1 can 5 100
Orange 240 1 can 5½ 110
Pineapple and Grapefruit 240 1 can 7 150
pineapple 240 1 can 7 150
Soda/Softdrinks
Cola 250 1 bottle 5 100
Lemon-lime 250 1 bottle 5 100
Orange 250 1 bottle 6 120
Rootbeer 250 1 bottle 5 100
 Net
CHO CHON FAT Energy
Beverage content Measure
(g) (g) (g) (kcal)
(g)
Flavored Milk Drink (ready to drink)
Banana 200 1 ttb 22 5 5 153
Chocolate 250 1 ttb 29 8 5 193
Coffee, iced,
250 1 can 29 4 2 150
mocha
Coffee, sweetened 250 1 can 32 5 3 175
Fruit-flavored
180 1 ttb 29 4 3 159
yogurt drink
Strawberry 250 1 ttb 27 7 3 163
Fruit Flavored Yogurt
Berries, Fruit salad,
125 ½ cup 15 5 4 116
Mango bits
Milk Alternatives
Almond,
sweetened, vanilla 250 1 glass 15 1 3 91
flavor
Almond, 1 glass
250 3 1 2 34
unsweetened
Almond, choco 250 1 glass 22 2 3 123
Rice milk, 1 glass
250 22 1 2 110
unsweetened
Soybean milk drink 330 1 bottle 25 9 3 163
Soybean milk
330 1 bottle 51 7 1 241
drink, choco-flavor
Probiotic Drinks
Regular 80 1 bottle 13 1 - 56
Light/non-fat 800 1 bottle 6 1 - 28
Powdered Drink
Cocoa, powder
5 1 Tbsp 2 1 1 21
(local, imported)
Choco-flavor food
25 4 Tbsp 16 5 1 93
milk, powder
Choco-flavor,
energy drink,
25 4 Tbsp 17 3 2 98
fortified (granules,
powder)
Coffee, creamer
28 1 packet 26 1 - 108
and sugar (3-in-1)
Milk tea 12 1 packet 11 1 - 48
Cereal Drink
Chocolate, sweet 250 1 bottle 31 8 4 192
corn, vanilla 280 1 bottle 33 9 4 204
Sports Drink (ready
350 1 bottle 20 - - 77
to drink)
 Appendix B
Selected Food List
Food items in this group cannot be classified into any of the seven (7) major exchange
lists because the macronutrient content do not fit into the criteria set for each food
group. The food items may contain a combination of macronutrients that could be
translated into two or more classification of exchanges. This list can be used for
nutrition evaluation and as reference for determining composition of some commonly
consumed and processed foods. Weights of the food items were either based on
practical and recommended single-serve containers or amounts adjustable to one (1)
exchange portion of the food item’s major food group.

It is important to note that the values of the exchanges were derived according to the
CHO, CHON, and FAT contents of the particular food and not according to the
ingredients used. Note also that the allowance for sugar exchange in this food list does
not represent sugar per se but it was used as a means to nearly approximate and account
the calorie content of the particular food.

Food Item Weight Household Energy

Dimension Exchange
(g) Measure (kcal)
Fruit
Buko, malakanin 1 fruit, 1
100 ½ cup n/a fat, ½ 95
sugar
Buko, malauhog 1 fruit, ½
160 2/3 cup n/a 63
fat
Rice and Products
Banana cake 1 rice B, 1
50 1 slice 8.5x5.5x2 cm 165
fat, 1 sugar
Banana cue 1 rice A, ½
65 1 pc 8.5x3x3 cm 115
fat
Bicho-bicho 1 rice C, 1
40 1 pc 11x4x2.5 cm 153
fat
Biskotso 9.5x3x2 cm 1 rice C, ½
30 2 pcs 118
each sugar
Brownies 1 rice C, 2
65 1 pc 8x4x2 cm fat, 3 ½ 268
sugar
Buko pie 2 rice B, 1
100 1/8 of 22 cm DIA 268
½ fat
Butse, munggo 1 rice C, 1
50 1 pc 5 cm DIA fat, ½ 163
sugar
Butter cookies 1 rice B, 1
35 3 pcs 8x2.5 cm each ½ fat, ½ 178
sugar
Camachili 1 rice B, ½
30 3 pcs 12x2 cm each fat, ½ 133
sugar
Cheese cupcake 1 rice B, ½
30 1 pc 5.5cmDIAx3cm 123
fat
Cheese roll 10.5x4.5x3 cm 1 rice C, 1
50 2pcs 173
each fat, 1 sugar
Chocolate cake 1 rice B, 1
40 1 slice 8.5x5x1.5 cm 145
fat
Cinnamon roll 1 ½ rice C,
60 1 pc 8.5x4 cm 230
1 ½ fat
Cocohoney 8x3x0.5 cm 1 rice B, ½
30 8 pcs 123
biscuit each fat
Cookie, 5cm DIA x 1cm 1 rice B, 1
35 3 pcs 168
chocolate chip each ½ fat
Cookies, pili nut 1 rice B, 2
40 6 pcs 5 x 1 cm each 210
fat, 1 sugar
Cookies,
1 rice B, 1
sandwich type, 30 3 pcs 4.5 x 1 cm each 145
fat
choco-filled
Cookies,
1 rice B, 1
sandwich type, 30 3 pcs 4.5 x 1 cm each 145
fat
cream-filled
Cookies, uraro 5.5x3x1 cm 1 rice B, ½
30 6 pcs 123
each fat
Corn chips, 1 rice C, 2
nacho cheese 45 2 23/ cups n/a ½ fat, ½ 231
flavor sugar
Cracker, plain 5x4x0.5cm 1 rice B, 1
30 8 pcs 145
each fat
Cracker, salted 9x4x0.2 cm 1 rice B, 1
30 6 pcs 145
each fat
Cream puff 1 rice B, ½
40 1 pc 5cm DIA x 4cm 123
fat
Croissant, plain 1 rice C, 3
70 1 pc 14x7.5x3.5 cm 263
fat, 1 sugar
Curls ½ rice B, 1
20 1 1/3 cup n/a 95
fat
Doughnut, w/ ½ rice C, 1
7 cm DIA x 3
sugar, fried 30 1 pc ½ fat, ½ 132
cm
sugar
Éclair, cream 1 rice C, 5
filled 100 1 pc 12 x 4.5 cm ½ fat, ½ 366
sugar
Éclair, custard 1 rice C, 3
filled 100 1 pc 12 x 4.5 cm fat, 3 ½ 293
sugar
Egg pie 1 rice C, 1
21 cm DIA x
100 1/8 pc MF meat, 1 224
2.5 cm
½ sugar
Empanada (pork, 1 rice C, 2
50 1 pc 10 x 5 x 3 cm 221
chicken) ½ fat
Fish cracker 1 rice B, 1
30 2 cups n/a 145
fat
French fries 1 rice B, 2
65 ¾ cup n/a fat, ½ 200
sugar
Fruit cake 1 rice B, 1
7 x 5.5 x 1.5
45 1 slice fat, ½ 155
cm
sugar
Galyetas de 4 x 4 x 0.5 cm 1 rice C, ½
30 5 pcs 131
patatas each fat
Granola, classic 1 rice C, 3
50 ½ cup n/a fat, ½ 253
sugar
Gurguya 1 rice B, 2
40 fat, ½ 200
sugar
Hopya (baboy, 1 pc 5 x 1.5 cm or
1 rice B, 1
munggo) 35 3x2.5x2.5cm 145
1 ½ pc fat
each
Ice cream
(caramel, mango, 1 rice C, 1
100 ½ pc n/a 198
strawberry, or fat
vanilla flavor)
Ice cream, choco 1 rice C, 1
flvr 100 ½ cup n/a ½ fat, 1 ½ 206
sugar
Iced gem cookies 1 rice C, ½
30 26 pcs 2 x 1 cm each 131
fat
Jacobina 1 rice B, ½
2.5x2.5x1.5 cm
30 5 pcs fat, ½ 133
each
sugar
Kababayan 1 rice B, ½
35 1 ½ pc 5x5x4 cm 123
fat
Kamote cue 5.5x7x1 cm 1 rice A, 1
60 2 slices 137
each fat
Karyoka 1 rice B, 1
3.5 cm DIA
40 4 pcs fat, ½ 155
each
sugar
Kikyam, Chinese 1 rice C, ½
100 1 pc 22 x 3 x 2 cm 131
fat
Kikyam, Fish 1 rice C, ½
90 11 pcs n/a 131
preparation fat
Kornik 1 rice B, 1
30 ½ cup n/a 145
fat
Kroepeck, 2 cups or 4.5 x 4 x 0.5 1 rice B, 1
30 168
fish/shrimp 15 pcs cm fat
Mamon 1 rice B, ½
35 2 pcs 6 x 3 cm each fat, ½ 133
sugar
Maruya 1 rice A, ½
55 ½ of 12 x 8.5 x 2 cm fat, ½ 125
sugar
Mashed potato ½ rice C, 1
100 ½ cup n/a 99
fat
Muesli cereal 1 rice C, 1
30 ¼ cup n/a 131
fat
Muffin, plain 1 rice C, 2
75 1 pc 6.5 x 5 cm 258
fat, 3 sugar
Munggo bread 1 rice C, 1
8.5 x 7 x 1.5
50 2 slices fat, ½ 163
cm
sugar
Noodles, canton 1 rice C, 1
100 1 cup n/a 176
½ fat
Noodles, miki 1 rice B, ½
100 1 cup n/a 123
fat
Noodles, instant,
½ rice C,
w/ flvr, mami 380 1 ½ cup n/a 77
½ fat
may sabaw
Noodles, instant,
1 rice C, 1
w/ flvr, pancit 100 1 cup n/a 176
½ fat
canton
Oatmeal, instant, 1 rice C, ½
30 5 Tbsp n/a 131
raw fat
Thick
consistency
1 rice C, ½
(Oat, instant + 180 ¾ cup n/a 131
fat
1 cup
water)
Thick
consistency
1 rice C, ½
(Oats, instant 255 1 ¼ cups n/a 131
fat
+1½
cups water)
Oatmeal, rolled, 1 rice C, ½
30 5 Tbsp n/a 131
raw fat
Thick
consistency
1 rice C, ½
(Oat, rolled + 180 ¾ cup n/a 131
fat
4 cups
water)
Thin
consistency
1 rice C, ½
(Oat, rolled + 310 1 2/3 cups n/a 131
fat
5½
cups water)
Ogoy-ogoy 1 rice B, ½
6x2.5x0.5 cm
30 6 pcs fat, ½ 133
each
sugar
Pan de coco 1 rice C, ½
45 1 pc 6.5x5.5x3.5 cm 151
fat, 1 sugar
Pancake 10 cm DIA x 1 1 rice C, 1
60 1 pc 153
cm fat
Pilipit 1 rice B, 1
30 4 pcs 9 x 2 cm each 145
fat
Pizza, meat 1 rice C, 1
topping 80 1/8 of 14 x 10 x 2 cm HF meat, 240
½ sugar
Popcorn, salted 1/2rice B,
20 2 cups n/a 95
1 fat
Popcorn, ½ rice B,
sweetened 20 1 cup n/a ½ fat, ½ 83
sugar
Potato chips 1 rice B, 3
(cheese/ plain 45 2 cups n/a fat, ½ 245
flavor) sugar
Pretzel, chocolate 4 x 3 x 1 cm 1 rice B, 1
30 10 pcs 145
coated each fat
Pretzel, 1 rice B, ½
sweetened 30 10 pcs 9 x 1 cm each fat, ½ 133
sugar
Siopao, pork, 2 rice B, 1
130 1 pc 9.5 x 4.5 cm 383
regular ½ HF meat
Siopao, pork, 1 ½ rice B,
95 1 pc 7 x 4.5 cm 272
small 1 HF meat
Spanish bread 1 rice C, 1
13.5 x 4 x 3.5
45 1 pc fat, ½ 163
cm
sugar
Tortilla (plain 1 rice B, ½
40 1 pc 16.5 x 0.2 cm 123
and whole wheat) fat
Turon 1 rice A, ½
50 1 pc 12 x 3 x 2 cm fat, ½ 125
sugar
Wafer 7 x 3 x 1 cm 1 rice B, 1
35 6 pcs 168
each ½ fat
Meat, Fish, Poultry and Products
Pork:
Pork chop 1 HF meat,
35 1 slice 5 x 4 x 1 cm 167
1 fat
Pork, back fat 1 slice 6.5 x 4.5 x 2.5 1 HF meat,
40 280
cm 3 ½ fat
Pork, buntot 1 slice 7.5 x 4 x 4 cm 1 HF meat,
35 280
(AP) 3 ½ fat
Pork, liempo, 1 slice 7.5 x 6.5 x 1 1 HF meat,
60 257
mataba cm 3 fat
Pork, paypay 2 slices 8 x 2 x 2.5 cm 1 HF meat,
60 212
each 2 fat
Pork, tagiliran, 1 slice 1 HF meat,
40 7 x 6 x 2.5 cm 280
laman 3 ½ fat
Shrimp/Shells, cooked:
Halaan 1/3 cup, 1 LF meat,
75 n/a 51
shelled ½ sugar
Hipon, puti 6.5 x 1.5 cm 1 LF meat,
70 8 pcs 71
each 1 ½ sugar
Kuhol, itim 1/3 cup, 1 LF meat,
50 n/a 51
shelled ½ sugar
Susong pilipit 1 LF meat,
75 ½ cup n/a 91
2 ½ sugar
Tahong ½ cup, ½ LF meat,
130 n/a 41
shelled 1 sugar
Talaba, fresh ½ LF meat,
75 ½ cup n/a 41
1 sugar
Tulya 3 cups
with shell 1 LF meat,
75 n/a 81
or ½ cup 2 sugar
shelled
Processed:
Anchovy, spicy 1 LF meat,
25 1/3 cup n/a 81
2 sugar
Century egg 4 cm DIA x 4 1 MF meat,
50 1 pc 106
cm 1 sugar
Cheese, filled 1 HF meat,
50 1 slice 6 x 3 x 2 cm 142
1 sugar
Cheese, 5 x 3.5 x 2.5 1 MF meat,
45 1 slice 106
mozzarella cm 1 sugar
Cheese, native 1 HF meat,
(Kesong puti) 60 1 ½ slice 4 x 5 x 2 cm 1 fat, 1 187
sugar
Cheese spread 1 MF meat,
55 ¼ cup n/a 116
1 ½ sugar
Chicken spread ½ HF
45 3 Tbsp n/a meat, 1 81
sugar
Dumpling
4.5 x 3.5 x 2.5 1 HF meat,
(meat/seafood), 70 3 pcs 214
cm 1 rice A
fried
Dumpling (meat/ 4.5 x 3 x 2.5 1 MF meat,
90 4 pcs 178
seafood) steamed cm each 1 rice A
Embotido 3.5 cm DIA x 6 1 MF meat,
60 1 slice 106
cm thick 1 sugar
Fish ball 1 LF meat,
95 17 pcs n/a 133
1 rice A
Hamburger patty 1 HF meat,
75 3 pcs 9 cm DIA each 1 fat, ½ 213
rice A
Hotdog, chicken 2.5 cm DIA x 1 HF meat,
70 1 pc 132
15 cm long ½ sugar
Hotdog, cocktail 2 cm DIA x 6 1 HF meat,
70 5 pcs 162
cm long each 2 sugar
Hotdog, jumbo 2.5 cm DIA x 1 HF meat,
70 1 pc 162
15 cm 2 sugar
Hotdog, regular 2 cm DIA x 11 1 HF meat,
70 2 pcs 162
cm each 2 sugar
Hotdog, jumbo, 2.5 cm DIA x 1 HF meat,
70 1 pc 142
with cheese 14.5 cm 1 sugar
Liver spread 1 MF meat,
65 ¼ cup n/a 116
1 ½ sugar
Longanisa, baboy 1 HF meat,
60 2 pcs 4 x 3 cm each 1 fat, ½ 213
rice A
Longanisa, 1 ½ HF
baboy, Chinese meat, 4 ½
80 2 pcs 12 x 2 cm each 436
fat, ½ rice
B
Longanisa, 1 HF meat,
70 2 pcs 10 x 2 cm each 142
manok 1 sugar
Luncheon meat, 9 x 5 x 1 cm 1 HF meat,
55 2 slices 167
cnd each 1 fat
Luncheon meat, 2 slices
9 x 5 x 1 cm 1 LF meat,
chicken, low fat, 55 61
each 1 sugar
cnd
Luncheon meat, 2 slices 1 MF meat,
9 x 5 x 1 cm
chicken, regular 55 ½ fat, ½ 119
each
fat, cnd sugar
Meat loaf 2 slices 6.5 x 1.5 cm 1 MF meat,
70 106
each 1 sugar
Peanut cracker 1 HF meat,
35 1/3 cup n/a ½ rice A, 1 188
sugar
Pork, barbeque 1 HF meat,
2 pcs or ¼ 5.5 x 6.5 x 1
40 2 sugar, ½ 165
cup cm
fat
Potted meat 1 MF meat,
75 1/3 cup n/a 132
spread, cnd ½ rice A
Sausage, bologna 9.5 x 9.5 x 0.3 1 HF meat,
80 3 slices 132
cm each ½ sugar
Sausage, chorizo, 1 HF meat,
50 2 pcs 8 x 2 cm each 212
bilbao style 2 fat
Sausage, 1 HF meat,
10.5 x 10 x 0.3
mortadella 80 3 slices 1 ½ fat, 1 210
cm each
sugar
Sausage, Vienna 2 cm DIA x 5 1 HF meat,
80 4 pcs 132
cm long each ½ sugar
Squid, spicy 4.5 x 4 x 0.2 1 LF meat,
25 4 pcs 81
cm each 2 sugar
Squidball 1 LF meat,
2.5 cm DIA
90 8 pcs ½ rice A, 1 107
each
sugar
Tocino, baboy 5.5 x 6.5 x 1 1 MF meat,
40 1 slice 146
cm 3 sugar
Tocino, baboy, 5.5 x 6.5 x 1 1 HF meat,
40 1 slice 162
Pampanga cm 2 sugar
Sugary Products
Candy, milk 2 x 2 x 0.8 cm 1 sugar, ½
10 3 pcs 43
chocolate each fat
Peanut brittle 1 sugar, ½
10 1 pc 5 x 3 x 2 cm 43
fat
Pili nut candy 1 sugar, ½
10 1 ½ Tbsp n/a 43
fat
Mahareal 8.5 x 2 x 0.5 1 sugar, ½
10 1 pc 43
cm fat
Nuts, Beans and Seeds
Almond nuts, 1 HF meat,
34 pcs or 1
with or w/o skin, 40 n/a 2 fat, 1 ½ 242
cup
roasted, salted sugar
Cashew nut, 1 HF meat,
roasted 40 1/3 cup n/a 2 fat, 1 232
sugar
Cow pea seeds 1 LF meat,
75 ½ cup n/a 133
(paayap, buto) 1 rice A
Garbansos, tuyo ½ LF meat,
75 ½ cup n/a 1 rice A, ½ 123
sugar
Hazelnut, with or 1 HF meat,
w/o skin, raw, 55 1/3 cup n/a 5 fat, ½ 357
unsalted sugar
Kidney/Snap ½ LF meat,
bean seed, white, 75 1/3 cup n/a ½ rice A, 1 87
dried sugar
Lentils, mature 1 LF meat,
160 1 cup n/a 149
seeds 1 rice C
Lima beans, 1 LF meat,
seeds, dried 75 ½ cup n/a ½ rice A, 1 107
sugar
Macadamia nuts, ½ HF
45 1/3 cup n/a 331
roasted, salted meat, 6 fat
Mixed nuts, dried
1 HF meat,
fruit and seeds
70 ½ cup n/a 1 rice A, 2 324
(trail mix), with
fat, 1 sugar
peanuts
 Mixed nuts,
1 HF meat,
peanut and 3
45 1/3 cup n/a 3 ½ fat, ½ 290
more other nuts,
sugar
salted
Munggo (berde, 1 LF meat,
75 ½ cup n/a 87
dilaw, pula) ½ rice A
Peanut with shell, 1 HF meat,
boiled 60 6 Tbsp n/a 1 fat, 1 187
sugar
Pecan nut, raw, ½ HF
40 1/3 cup n/a 268
unsalted meat, 5 fat
Pigeon pea seed, ½ LF meat,
dried 75 ½ cup n/a ½ rice A, 77
½ sugar
Pistachio nut, 1 HF meat,
roasted, salted 40 ¼ cup n/a 2 fat, 1 232
sugar
Pumpkin seed, ¼ cup
hulled and dried, shelled or 1 ½ fat, 1
25 n/a 78
unsalted 1 cup w/ sugar
shell
Soy bean seed, 1 MF meat,
black, dried 75 ½ cup n/a ½ rice A, 1 152
sugar
Soy bean seed, 1 MF meat,
75 ½ cup n/a 178
yellow, dried 1 rice A
Sunflower seed, 1 HF meat,
30 ¼ cup n/a 167
unsalted 1 fat
Taho, plain ½ LF meat,
130 ½ cup n/a 41
1 sugar
Walnut, raw, 1 HF meat,
unsalted 55 ½ cup n/a 5 ½ fat, ½ 380
sugar
Watermelon 1 HF meat,
seed kernel, dried 30 1/3 cup n/a 1 fat, ½ 177
sugar

Appendix C
Free Foods
A “free food” is any food or drink that contains few calories (<16 kcal) per serving.
The following food items may be used freely unless specifically prohibited.
Food Item
Bagoong Hot pepper, sauce
Bouillon (fat-free soup) Kalamansi
Candy, hard (sugar free) Kamias
Carbonated drinks (sugar free) Lemon
Chili powder Miso
Cinnamon Mustard
 Clear broth Oregano
Coffee, powder Paprika
Curry Pepper corn
Drink mixes (sugar free) Pimiento
Fish sauce Saffron
Flavoring extract Soy sauce
Flavored/Tonic water (sugar free) Spices
Garlic Tea
Gelatin (unsweetened) Turmeric
Ginger Vinegar
Gum (sugar free) Worcestershire sauce
Herbs

This list my be considered as free food if taken in the amount specified below. However,
taking two or more servings of this condiments will have corresponding calories that
need to be considered. For example, 1 ½ Tbsp or 25 g of catsup, banana contains 32
calories.
Food Item EP Weight (g) Household Measure
Barbecue sauce 15 1 Tbsp
Catsup, banana 10 2 tsp
Catsup, tomato 15 1 Tbsp
Gravy, commercial 15 1 Tbsp
Lechon sauce 15 1 Tbsp
Pickle (dill or sour) 30 2 Tbsp
Sweet chili sauce 10 2 tsp
Tomato paste 30 2 Tbsp
Tomato sauce 60 2 Tbsp

Appendix D
Alcoholic Beverages
Alcoholic beverages contain ethanol or ethyl alcohol which is found in beer, wine, and
spirits. Alcohol, like fat, protein and carbohydrate, provides energy of approximately
seven (7) calories per gram when metabolized.

Drinking alcoholic beverages in moderation (i.e. no more than two exchange for males
and one exchange for females for a day) is associated with low overall mortality and
decreased risk of coronary heart disease.

However, alcohol intake may cause low blood glucose among persons with diabetes by
potentiating the effect of insulin or oral anti-diabetic drugs and by blocking glucose
production in the liver.

A standard drink or one serving is defined as twelve (12) ounces (oz) of regular beer,
five (5) oz of wine (12% alcohol) or 1.5 oz (a jigger) of 80 proof liquor which contains
15 grams (1 Tbsp) of pure alcohol (Insel, et al., 2016).
 Net
Fat Energy
Name Content Measure
Exchange (kcal)
(mL)
Basi 170 1 glass 4 185
Beer, cerveza 330 1 bottle 3½ 163
Beer, fruit flavored 330 1 bottle 3½ 160
Beer, light 330 1 bottle 3 105
Beer, regular 330 1 bottle 3½ 140
Beer, strong 330 1 bottle 4½ 200
Brandy 30 1 brandy glass 1½ 65
Brandy, cognac 30 1 brandy glass 1½ 75
Brandy, light 30 1 brandy glass 1 40
Daiquiri 1 cocktail
56 3 124
glass
Gin 45 1 jigger 2½ 107
Manhattan 1 cocktail
56 4 167
glass
Martini 1 cocktail
56 3 143
glass
Rum 45 1 jigger 2½ 107
Sake/Soju 45 1 jigger 1½ 63
Tequila 45 1 jigger 2 90
Tuba 240 1 jigger 2 89
Vodka 45 1 jigger 2 97
Whisky, scotch 45 1 jigger 2½ 107
Wine, red 100 1 wine glass 2½ 73
Wine, white 100 1 wine glass 2 85
Wine, fruit 240 1 glass 3½ 140
Wine, sparkling 100 1 wine glass 2 85
Wine, port 100 1 wine glass 3½ 160
Wine, rose 100 1 wine glass 2 85
Wine, vermouth 100 1 wine glass 4 170

Appendix E
Fatty Acid Content of Common Fats and Oils (per Tablespoon)
This gives the fat content of the most common fats and oils available in the market,
starting from those with low saturated fat content to those with high saturated fat
content. All fats and oils are high in calories (135 kcal per Tbsp).

Saturated
Cholesterol Polyunsaturated Monounsaturated
Product fatty acids
(mg) fatty acids (g) fatty acids (g)
(g)
Beef tallow 6.4 14 0.5 5.4
Butter 7.3 31 0.4 3.0
Canola oil 1.0 0 3.9 8.9
Chicken fat 3.8 11 2.7 5.7
Coconut oil 11.2 0 0.2 0.9
 Corn oil 1.8 0 7.4 3.8
Lard (pork fat) 5.0 12 1.4 5.8
Margarine
2.0 0 3.8 5.2
(soft)
Margarine
2.1 0 3.4 5.4
(stick)
Mayonnaise 1.6 6 6.2 2.3
Olive oil 1.9 0 1.4 9.9
Palm oil 6.7 0 1.3 5.0
Peanut butter
1.7 0 2.0 4.2
(smooth)
Peanut oil 2.3 0 4.3 6.2
Safflower oil 0.8 0 10.1 2.0
Salad
dressing,
1.3 6 4.8 2.0
Caesar,
regular
Salad
dressing,
0.8 4 2.9 1.3
thousand
island, regular
Sesame oil 1.9 0 5.7 5.4
Soybean oil 2.1 0 7.9 3.1
Sunflower oil 1.4 0 0.5 11.7
Source: USDA National Nutrient Database for Standard Reference 1 Software
v.3.9.5_2018-09-21

Appendix F
Estimation of Total Energy Requirement for Healthy Pediatric group
I. Determine DBW
1.1 Estimating DBW of Infants
Formula: DBW (kg) = (age in months ÷ 2) + 3
Example: 8 months old infant
DBW (kg) = (8 ÷ 2) + 3
=4+3
= 7 kg
Infant’s weight:
• Doubles at 5 to 6 months
• Triples at 12 months
• Quadruples at 24 months
Infant’s height or length
• Increase by 24, 12 and 8 cm during the first, second and third year,
respectively, then by 6 cm every year thereafter up to eight years old.

1.2 Estimating DBW of Children

Formula: DBW (kg) = (Age in years x 2) + 8
Example: 7 years old child
 DBW (kg) = (7 x 2) + 8
= 14 + 8
= 22 kg (Add 2 kg every year)
2. Determine Total Energy Requirement
2.1 Estimating TER of Infants
Formula: TER/day = 90 to 95 kcal/kg DBW
Example: 4 months old
TER (kcal) = 5.4 kg (DBW) x 96 kcal
= 513 or 500 kcal

2.2 Estimating TER of Children

a. Using kcal/kg body weight based on 2015 PDRI
Example: 7 years old boy with 22 kg body weight
TER (kcal) = 70 kcal/kg x 22 kg
= 1,540 or 1550 kcal

Kcal/kg DBW
Age Range (years)
Boys Girls
1-2 83 80
3-5 77 72
6-9 70 65
10-12 62 55
13-15 56 47
16-18 51 44

b. Using Narins and Weil

Formula: TER/day = 1,000 + (100 x age in years)
Example: 7 years old
TER (kcal) = 1,000 + (100 x 7)
= 1,000 + 700
= 1,700 kcal

c. Using Cooper, Barber, etc.

Age Range (years) CMBRG (Cooper, Barber, etc.)
1-3 100
4-6 90
7-9 80
10-12 70
13-15 60
15 years and above 50
Example: 7 year old child with 22 kg DBW
TER/day = 22 kg x 80 kg kcal/kg
= 1,760 or 1,750 kcal