NUTRITION & DIET THERAPY

LABORATORY
ACTIVITY #3

CALCULATING DIETS AND MEAL PLANNING

Given:
Height : 5’ 4”
Male: 1 kcal/kg/hour
Light Activity: 60%

H: 5’4” = 64 inches (2.54) = 162.56 cm

DBW: 162.56 cm – 100 cm = 62.56 cm
62.56 (.10) = 6.256
62.56 kg – 6.256 = DBW (kg)
DBW: 56.30 kg

A. Following the steps in estimating desirable body weight (DBW), calculate your
Total Energy Allowance (TEA).

1. Calculate your basal needs

(1)(56.30 kg)(24hrs) = 1351.2

2. Estimate physical activities

1351.2 (.60) = 810.72

3. Add values from 1 and 2 to get TEA

1351.2+ 810.72 = 2161.92

4. Distribute Total Energy Allowance among Carbohydrate, Protein, Fat as follows:

Carbohydrate (65%), Protein (15%), Fats (20%)Allowances for protein can also
be provided based on the Recommended Energy and Nutrient Intakes for
Filipinos (RENI).

5. For a normal diet, allot 65% of the total energy allowance for carbohydrates, 15
% protein and 20% fat. Thus, the corresponding energy contributions of the three
nutrients in your diet.

CHO: 2162 kcal (.65) = 1405.3 kcal = 1400 kcal

CHON: 2162 kcal (.15) = 324.3 kcal = 300 kcal
Fats: 2162 kcal (.20) =432.4 kcal = 450 kcal

6. Calculate the number of grams of CHO, CHON and Fats by dividing the calories
for each nutrient by the corresponding physiologic fuel values ( 4 kcal/g CHO, 4
kcal/g CHON, 9 kcal/g Fat).

CHO = 1400 kcal/4 = 350 gms

CHON = 300 kcal/4 = 75 gms
Fats = 450 kcal/9 = 50 gms
 7. For simplicity and practicality of the diet prescription (Rx), round off calories to the
nearest 50, and carbohydrates, proteins and fats to the nearest 5 gms.

CHO = 350 gms

CHON = 75 gms
Fats = 50 gms

B. Using the Food Exchange List, design your meal plan taking into consideration
your food habits, food behavior and preferences, etc. Follow the steps in meal
planning.

1. Use the table provided for the meal plans.

2. Determine the amount of vegetable. A and B exchanges the patient can eat
(Allow 2-3 exchanges).
3. Determine the amount of fruit exchanges. (A reasonable allowance of 3-4
exchanges can be given, unless there is drastic restriction of simple
carbohydrates).
4. Determine the amount of milk exchanges. Type and amount of milk depends
upon needs, food habits and economic considerations.
5. Determine the amount of sugar desired. (Allow 5 to 9 teaspoons of sugar per day
unless contraindicated.)
6. Sub-total the amounts of CHO, CHON and Fats and calories provided.
7. Subtract the amount of CHO so far provided by the vegetable, fruit, milk
exchanges and the sugar allowed from the prescribed amount. Divide the result
by 23, which is the amount of carbohydrate in one rice exchange necessary to fill
up the prescribed amount.
8. Sub-total the amount of protein; subtract from the total protein prescribed and
divide the result by 8 to get the number of meat meal exchanges required.
9. Sub-total the amount of fat; subtract from the total fat prescribed and divide the
result by 5 to get the number of fat exchanges required.
10. The total number of exchanges obtained will be used for planning your menu.
Distribute these exchanges into breakfast, lunch, supper and snacks and provide
a one-day sample menu.

Food No. of CHO CHON FAT ENERGY Meal

Exchanges Exchanges (kcal) Distribution
350g 75g 50g CHO: 4, B L D Sn
CHON: 4
FATS: 9
I. Veg A 2 2x3=6 2x1=2 2x0=0 9 x 4 =36 1 1
Veg B 1 1x3=3 1x1=1 1x0=0 3x 4 = 12
1
6+3=9 2+1=3 0 0X9=0
total = 48
II. Fruits 4 4 X 10 = 40 0 0 40 X 4 = 1 1 1 1
160
III. Milk 4 4 X 12 = 48 4 X 8 = 32 4 X 5 = 20 98 x 4 2 1
(Low-fat) =392
1
32 x 4 =
128
20 X 9 =
 180
total = 700
IV. Rice 8 8 X 23 = 8 X 2 = 16 0 184 x 4 = 2 2 2
184 736 2
16 x 4 = 64
total = 800
V. Meat 5 0 5 X 8 = 40 5 X 3 = 15 40 x 4 = 1 2 2
(lean) 160
15 X 9 =
T135
total = 295
VI. Sugar 6 5 X 6 = 30 0 0 30 X 4= 3 3
120
VII. Fat 1 0 0 1X5=5 5 X 9= 45 1
TOTAL 9 + 40 + 48 3 + 32 = 45 48 + 160 +
+ 25 = 35 700 + 800
122 + 295 +
120 + 45=
2168

ONE DAY SAMPLE MENU:

Breakfast (Indicate Hh* Lunch (Indicate HH* Measures) Supper (Indicate HH* Measures)
Measures)
4 slices of bread ½ cup cooked rice 1 cup cooked rice
2 tsp mayonnaise 2 cups of sinigang soup 1 piece of fried chicken
1 cup of iced coffee (Large size) 1 slice of pork from sinigang 1 banana
1 sunny side up 1 banana 1 glass of water
2 glass of water

Snacks(Indicate HH* Measures)

AM Snack PM Snack Midnight Snack

2 packets of biscuits ¼ kg of fishball 1 cup noodles
1 350 ml of soft drink