BAY, Abijah Sebastian J.

BSN 2-3 October 19, 2020

MENU PLANNING

PERSONAL INFORMATION:
Name (Initials): ASJB
Age: 19 y/o
Sex: Male
Height: 171 cm
STUDENT

STEP 1. Get the DBW (Desired Body Weight) using Tannhauser’s Method.
171 cm – 100 (factor) = 71kg
71 kg – 7.1 = 63.9 or 64kg

STEP 2. Know the caloric requirement/the Total Energy Allowance (TEA) of the pt.
The pt. is a student, hence the pt. belongs to the category of Light, but, because of the
pandemic the pt. will now belong in the SEDENTARY (30%) category due to the lack of
physical actions made at home.

64kg × 30 = 1920 or 1900 kcal

STEP 3. Know the nutrient or diet distribution of the pt.

Carbohydrates (CHO) 1900 × 0.6 = 1140
Protein (CHON) 1900 × 0.15 = 285
Fats 1900 × 0.25 = 475

STEP 4. Calculate the diet Rx in grams

Carbohydrates (CHO) 1140 ÷ 4 = 285
Protein (CHON) 285 ÷ 4 = 70
Fats 475 ÷ 9 = 50

STEP 5. Make a table for the computation of exchanges

No. of Kcalories
Food Group CHO CHON Fats
Exchanges per Group
VEGETABLE A 2 16 3 1 -
VEGETABLE B 1 16 3 1 -
 FRUITS 6 240 60 - -
MILK
1 170 12 8 10
Whole Milk
SUGAR 5 100 25 - -
RICE 8 800 184 16 -
MEAT AND FISH
3 123 - 24 3
Low Fat
Medium Fat 2.5 215 - 20 15
FAT 4 180 - - 20
TOTAL 32.5 1860 287 70 48
GOAL 1900 285 70 50

RICE EXCHANGE
285 – 108 = 182 ÷ 23 = 8
MEAL EXCHANGE
70 - 26 = 44 ÷ 8 = 5.5
FAT EXCHANGE
50 – 28 = 22 ÷ 5 = 4

STEP 6. Make a meal plan distribution of exchanges for a day.

Food Group Breakfast Lunch Dinner Snack (AM) Snack (PM)
Vegetable A - 1 1 - -
Vegetable B - - 1 - -
Fruits 2 1 1 1 1
Milk 1 - - - -
Sugar 1 - - 2 2
Rice 1 2 1 2 2
Meat and Fish 1.5 2 2 - -
Fat 1 2 1 - -

STEP 7. Convert meal plan distribution to household measurements.

BREAKFAST
• Scrambled Eggs Mixed with Chopped Squid (Pusit)
9 1 pc. of chicken eggs
9 1 ½ pc. of squid
9 1 tsp. of oil
 • 2 ½ cups of strawberries
• 1 cup of fresh cow’s Milk
• 3 pcs. of pandesal

AM SNACK
• Ensaymada Drizzled with Honey
9 2 pcs. of ensaymada (drizzled w/ 1 tsp. of honey for each bread)
• 1/3 cup of unsweetened pineapple juice

LUNCH
• Juicy Chicken Breast
9 1/2 sized chicken breast (12cm long)
9 2 tsp. of olive oil
9 Pinch of salt
9 Pinch of pepper
• Steamed Kangkong
9 1/2 cup kangkong (cooked)
• 1 cup of rice (cooked)
• 1 piece of apple

PM SNACK
• Pan De Leche Drizzled with Condensed Milk
9 2 pcs. of pan de leche (drizzled w/ 2 tsp. of condensed milk for each bread)
• 1 slice of melon Kastila

DINNER
• Baked Soy Sauce Tofu Sprinkled with Bits of Meat
9 ¾ cups of tofu
9 ½ slice of meat (cooked)
9 ½ cup tomato juice (undiluted)
9 2 tbsp. of light soy sauce
9 1 tsp. of olive oil
• Steamed Kangkong
9 1/2 cup kangkong (cooked)
• 1/2 cup of rice (cooked)
• 1 slice of pineapple