CLIENT’S PRIMARY INTAKE

Client’s food intake (according to interview) for a day

Food No. of Household CHO PRO FAT Energy kcal

groups Exchanges Meaure
VEG A 2 ½ cup, cooked 3 1 - 16 kcal
VEG B 3 ½ cup, cooked 9 3 - 48 kcal
Fruit 2 Varies 20 - - 80 kcal
Milk LF 2 4 tbsp 24 16 10 250 kcal
Rice 3 ½ cup, cooked 69 6 - 300 kcal
Meat MF 3 Varies - 24 18 258 kcal
Sugar 1 1 tsp 5 - - 20 kcal
Fat - - - - - -
Total 130 50 28 grams 972 kcal
grams grams
DIET COMPUTATIONS
Height: 5”5
Weight: 60kg
Physical Activity: Sedentary (30.0 kcal)

DBW
- NDAP
106 lbs + (5 inches x 4inches/lbs)
120 lbs
106 lbs + 20 lbs = = 57.2 or 57kgs
2.2lbs/kg

BMI
60 kg 60 kg 60 kg
2 = 2 or = 22.1 kg/m2 normal
(1.651 m) 2.725801m 2.7 m 2
165.1 cm ÷ 100 cm/m = 1.651 m

TER
57 kg x 30.0 kcal/kg = 1,710 kcal or 1,700 kcal

PERCENTAGE DISTRIBUTION

CHO = 1,700 kcal x .60 = 1,020 kcal ÷ 4 grams/kcal = 255 grams/day

CHON = 1,700 kcal x .20 = 255 kcal ÷ 4 grams/kcal = 85 grams/day
FATS = 1,700 kcal x .20 = 340 kcal ÷ 9 grams/kcal = 37.78 ≈ 40 grams/day

SAMPLE MENU FOR A DAY

 MEAL OF THE SAMPLE MENU
DAY

1 glass fresh milk, 1 cup oatmeal (to be cooked with hot water only) topped
Breakfast with at least ¾ cup banana

Morning Snack 2 whole wheat medium slice bread, 1 sunny side up egg (using water only),

Lunch 1 cup rice (loosely-packed), ½ cup mixed vegetable soup, 1 pc kiwi fruit

Afternoon Snack 1 pc corn boiled,

Supper 1 cup rice (loosely-packed), ½ cup sautéed ampalaya (using canola oil),
½ portion of grapefruit

Bed time snack 1 cup yogurt with strawberries (atleast 1 cup)

Food groups No. of Household CHO PRO FAT Energy kcal
Exchanges Measures

VEG A - - - -
2 1 cup cooked 6 2 - 32 kcal

VEG B 1 ½ cup cooked 3 1 - 16 kcal

Fruit 4 varies 40 - - 160 kcal
Milk (whole) 1 varies 12 8 10 170 kcal
(non-fat) 1 12 8 - 80 kcal
Rice 3 varies 184 16 - 800 kcal
Meat
(low-fat) 5 varies - 40 5 205 kcal
(medium) 1 varies - 8 6 86 kcal
Sugar - - - - - -
Fat 3 1 tsp - - 15 135 kcal
Total 257 grams 83 grams 36 grams 1684kcal

Food No. of Househol CH PR FA Energy Breakf Snac Lunch Snack Supp Snac
groups Excha d Meaure O O T kcal ast ks s er k
nges
VEG A 2 1 cup 6 2 - 32kcal 1
 cooked cup
cook
ed
VEG B 1 ½ cup 3 1 - 16 kcal ½ cup
cooked cooked
Fruit 4 varies 40 - - 160 kcal ¾ cup 1 kiwi ½ 1 cup
cherrie fruit grap straw
s efrui berrie
t s
Milk 1 1 cup 12 8 - 80 kcal 1 cup 1 cup
non-fat fresh yogur
whole 1 1 cup 12 8 10 170 kcal milk t
Rice 8 varies 189 16 - 820 kcal 1 cup 2 1 cup 1 pc 1
oatmea slice rice corn cup
l (1 brea (FP) (2 (1 rice
exhang d, (1 exhange exhan (FP)
e) exha ) ge) (2ex
nge) hang
e)
Meat
med fat 1 varies - 8 6 86 kcal
low fat 5 varies - 40 5 205kcal
Sugar - - - - - - - - - - - -
Fat 3 1 tsp - - 15 135 kcal 1 tsp
cano
la oil
Total 257 83 36 1,684
gra gra gra kcal
ms ms ms