NCM 105: NUTRITION AND DIET THERAPY

(LABORATORY)
UNIVERSITY OF THE CORDILLERAS
COLLEGE OF NURSING
INSTRUCTOR: MRS. BEVERLY B. SANTOS – BENTRES

ACTIVITY 9
PLANNING AND PREPARING MENU USING THE PINGGANG PINOY: PREGNANT AND LACTATIN

Name: Score:
Year and Section:

I. OBJECTIVES:
 This activity will enable the students to:
o Plan and prepare menus suited for pregnant and lactating
women
o Discuss the importance of proper nutrition at this stage

II. MATERIALS:
 Reference Books
 Modules for NCM 105

III. PROCEDURE:
1. Plan a whole day-menus for pregnant and lactating women using the
Pinggang Pinoy. Prepare for breakfast, morning snack, lunch, afternoon
snack and dinner. Providing a bedtime snack is an option. Use the table
to distribute the servings. Serving sizes are also available as a reference.

IV. DATA
Distribution of Servings for Pregnant and Lactating Women
Food Item Breakfast AM Lunch PM Dinner Bedtime
Snack Snack Snack
Water/Beverages:
6-8 glasses
Rice and other
equivalents:
Preg: 51/2 – 6
servings
Lactating: 6-7
servings
Fruits
2 servings

BBSB 1
Milk and Milk
Products:
1 glass
Egg:
1 Piece
Meat and other
Equivalents:
4-5 servings
Sugar/Sweets:
6 tsp
Fats and Oils:
7 tsps

Meal Sample Menu for a Sample Menu for a

Pregnant Woman Lactating Woman
Breakfast

AM Snack

Lunch

PM Snack

Dinner

Bedtime Snack
V. QUESTIONS FOR RESEARCH:

1. Why is good nutrition important for a pregnant woman?

1. What nutrients are considered as most vital during pregnancy? Why?

1. Calculate for the TER and diet prescription for a 35-year-old pregnant
woman who is 5’4” tall, weighing 60kg and is on her 12th week of
pregnancy. Record shows that her pre-pregnancy weight was 45 kg.

VI. CONCLUSION
The Serving Sizes and Other Equivalents in the Filipino Pinggang Pinoy
RICE, RICE PRODUCTS, CORN, ROOT WATER AND BEVERAGES
CROPS, BREAD, NOODLES

1 cup cooked rice 1 glass

4 slices of loaf bread 1 cup
5 pcs small pan de 250 ml
sal 1 cup of corn 8 fl. oz.
2 slices/pieces of puto
2 cups of noodles
1 cup of yellow kamote
FATS AND OILS MILK AND MILK PRODUCTS
1 tsp coconut oil (5g) 1 glass whole milk:
1 Tbsp coconut cream 1/2 cup evaporated milk diluted
1 tsp margarine/ butter with 1/2 glass water
2 tsp peanut butter 4 Tbsp powdered whole milk diluted
1 tsp mayonnaise to 1 glass of water
SUGARS/SWEETS VEGETABLES
1 tsp sugar (5g) 1 serving of leafy vegetables
1 tsp honey 1 cup raw or 1/2 cup cooked
1 tsp fruit flavored drink (powder) 1 serving of other vegetables
2-3 tsps fruit flavored drink 1 cup raw or 1/2 cup cooked
(concentrate)
1 pc hard candy
1/5 glass softdrink/ flavored drink
2 tsp jam/ jelly/ preserves
FISH, SHELLFISH, MEAT & POULTRY, FRUITS
DRIED BEANS AND NUTS, EGGS 1 serving of vit-C-rich fruits = 1 med
1 serving of fish, etc. sized fruit or 1 slice of a big fruit
1 pc medium size fish 1 serving of other fruits = 1 med sized
1/3 cup dried beans/nuts fruit or 1 slice of a big fruit
1/3 cup shellfish, shelled
1/2 cup tofu 3 cm cube cooked
pork/beef/chicken
1 piece tokwa
1 piece chicken egg
1 slice cheese