GROUP 5

MEAL PLAN
A PRESENTATION
GIVEN:
COMPUTATIONS
kcal - 2700
CHO 55%
PRO 15% Rx Diet: 2,700 – 370 – 100 – 90
FAT 30%
2,700 x .55 = 1485 ÷ 4 = 370
2,700 x .15 = 405 ÷ 4 = 100
2,700 x .30 = 810 ÷ 9 = 90
HUNGRY?!
 NUMBER
CH
OF PRO FAT kCAL
O
SERVINGS
Vegetable A 2 6 2 - 32
Vegetable B 3 9 3 - 48
Fruit 5 50 - - 200
Milk
(High Fat) 1 12 8 10 170
(Low Fat) 1 12 8 5 125
Rice 12 276 24 - 1200
Meat
(Low Fat) 6 -
48 6 246
(Medium Fat) 1 - 8 6 86
Fat 13 - - 65 585
Sugar 1 5 - - 20
TOTAL 370 101 92 2712
BREAKFAST
FOOD EXCHANGES

 VEG.A - ¾
 VEG.B - 1
 FRUIT – 1
 RICE – 4
 MEAT (L) – 1
 FAT - 8
 SUGAR - 1
BREAKFAST - Fried Rice (to include green peas, carrot &
sweet corn) and dilis with tomato
FOOD NO. OF APPROXIMAT
EXCHAN EXCHAN SAMPLE MENU E SIZE PER
GES GE SERVING
Rice 4 Rice, cooked 2 cups
Veg.B ½ Green peas, canned ½T
Veg.A ½ Carrot, cooked ¼ cup
Veg.B ½ Golden sweet corn, canned 1T
Garlic FREE FOOD
Fat 8 Olive oil 8T
Meat 1 Dilis ¼ cup
Veg.A ¼ Tomato ⅛ cup
Coffee FREE FOOD
Sugar 1 Condensed milk 2t
Fruit 1 Mango, ripe 1 slice (12x7 cm)
GREEN
PEAS
SWEET CORN
Cooked carrots are an excellent source of vitamin A, a good source
of potassium, and contain vitamin vitamins A, B3 (supports metabolism,
the nervous and digestive systems) and C. It also contains folic acid and
fiber.
 

CARROTS
Cooked carrots are an excellent source of vitamin A, a good source of
potassium, and contain vitamin B6, copper, folic acid, and magnesium. The
high level of beta-carotene
Carrots have many important vitamins and minerals. They are rich in
antioxidants Beta Carotene, Alpha Carotene, Phytochemicals and
Glutathione, Calcium and Potassium, and vitamins A, B1, B2, C, and E, which
are also considered antioxidants, protecting as well as nourishing the skin.
They contain a form of calcium easily absorbed by the body. Finally they also
contain Copper, Iron, Magnesium, Manganese, Phosphorous and Sulphur.
TOMATO
AM SNACK
FOOD EXCHANGES

 MILK (H) - 1
 RICE - 1
 MEAT (M) - 1
AM SNACK – Tuna sandwich
FOOD NO. OF
APPROXIMATE
EXCHAN EXCHA SAMPLE MENU
SIZE PER SERVING
GES NGE
Tuna spread,
Meat (M) 1 2T
canned
Whole wheat 2pcs (11½ x 8½ x 1
Rice 1
bread cm each)

Milk (H) 1 Fresh cow’s milk ¼ cup

LUNCH
FOOD EXCHANGES

 VEG. A - ½
 VEG. B - 2
 FRUIT – 1
 RICE – 3
 MEAT (L) –3
 FAT - 3
LUNCH - Beef with Mushroom and Asparagus
FOOD NO. OF APPROXIMATE
EXCHAN EXCHA SAMPLE MENU SIZE PER
GES NGE SERVING
Rice 3 Rice, cooked 1½ cups
3slices, matchbox
Meat (L) 3 Beef tenderloin
size(5x3½ x 1½cm)
Veg.B 1 Asparagus tips 1 cup
2 (8cm long x 5½cm
Veg.B 1 Baby corn
circumference each)
Veg.A ½ Mushroom, fresh ¼ cup, cooked
Onion
Garlic
FREE FOOD
Pepper
Soy Sauce
Fruit 1 Papaya, ripe 1 slice (12x10x3 cm)
ASPARAGUS
MUSHROOM
PM SNACK
FOOD EXCHANGES

 FRUIT – 1
 RICE – 2
 FAT - 1
PM SNACK – Banana Split with Nut
toppings

FOOD NO. OF APPROXIMAT

EXCHAN EXCHA SAMPLE MENU E SIZE PER
GES NGE SERVING
Rice 2 Ice cream, regular ⅔ cup

Fruit 1 Banana, lakatan 2 pcs (9x3 cm)

Fat 1 Pili Nut 5 pcs

SUPPER
FOOD EXCHANGES

 VEG. A - ¾
 FRUIT - 2
 RICE – 2
 MEAT (L) –
2
 FAT - 1
SUPPER– Chicken Tinola
FOOD NO. OF APPROXIMATE
SAMPLE
EXCHAN EXCHA SIZE PER
MENU
GES NGE SERVING
Rice 2 Rice, cooked 1 cup
Veg.A ½ Chayote fruit ¼ cup, cooked
Veg.A ¼ Malunggay leaves ⅛ cup, cooked
1small leg (13½cm long
Meat(L) 2 Chicken Leg (hita)
x 3cm diameter)
Fat 1 Olive oil 1t
Onion
Garlic
FREE FOOD
Spices
(Ginger)
Mango Bottled
Fruit 2 ⅔ cup
BEDTIME SNACK
FOOD EXCHANGES

 MILK (L) – 1
 BEDTIME SNACK
FOOD NO. OF APPROXIMAT
SAMPLE
EXCHAN EXCHA E SIZE PER
MENU
GES NGE SERVING
Milk
1 Lite Low Fat Milk 1 tetra brick
(Low Fat)
 BREAKDOWN
Vegetable A (Total: 2)
2–¾-½-¾=0
Vegetable B (Total: 3)
3–1–2=0
Fruit (Total: 5)
5 – 1 – 1 – 1 – 2= 0
Milk (Total: 2)
High: 1–1=0
Low: 1–1=0
Rice (Total: 12)
12 – 4 – 1 – 3 – 2 – 2 = 0
Meat (Total: 7)
Medium: 1 – 1 = 0
Low: 6–1–3–2=0
Fat (Total: 13)
13 – 8 – 3 – 1 – 1 = 0
Sugar (Total: 1)
1–1=0
Members:
Bendoval, Kyra Dandia
Calvo, Kimberly Kay
Castro, Mariel
Inocente, Florianne
Lagunoy, Hannah Sherryl
Madlangbayan, Leah
Medija, Myra Fatima
Valero, Liezel