Republic of the Philippines

CAVITE STATE UNIVERSITY

Don Severino De Las Alas Campus
Indang, Cavite

COLLEGE OF NURSING
NURS 06: NUTRITION AND DIET THERAPY

First Semester, AY 2020 -2021

BMI, TER and Meal Preparation

Case Study: 100 Points

Mechanics:

1. Compute your Body Mass Index and Identify your BMI classification
2. Compute for your Total Energy Requirement
3. Make a meal plan for a day based on your Total Energy Requirement
4. The meal should not go beyond the budget of P200
5. Prepare your meal and document (include the food value computation,
budget computation and pictures of your meal prep)
6. Make a written report/ case study of your entire meal plan
7. MS word format
8. Deadline of submission is on November 23, 2020, not later than 10AM
9. Submit the activity at caridad.lintao@cvsu.edu.ph
10. Email title: NURS06A09_BSN2-5_(Surname)

FORMAT

I. DEMOGRAPHIC DATA
_______________________________
Instructor
 A. Initial of Client’s name
B. Address
C. Age
D. Birth date
E. Birth Place
F. Gender
G. Civil Status
H. Religion
I. Highest Educational Attainment
J. Occupation
K. Monthly Income/Budget
L. Date of Interview
M. Primary Informant
N. Secondary Informant
O. Other Sources of Data

II. BMI computation and Classification (include standard anatomical position picture)
III. TER computation
IV. Food Value computation and budget computation
V. Pictures of meal prep

Republic of the Philippines

CAVITE STATE UNIVERSITY
_______________________________
Instructor
 Don Severino delas Alas Campus
Indang, Cavite
COLLEGE OF NURSING
DATE: _________________

RUBRICS FOR MEAL PREPARATION

Name:

CRITERIA DESCRIPTION ACTUAL COMMENTS/

SCORE SUGGESTIONS

Nutritional
Content/  Able to prepare meals with dietary
/Palatability precaution and according to specific
nutritional needs of an individual
40%

Food Variety  Able to add and balance different food

groups in the meal plan
15 %

Food  Able to prepare meals appetizing to the

Presentation/ patient 
Plating

15%

Accuracy  Able to prepare meals accurate to the case

presented
15%

Budget  Able to prepare meal based on the budget

set
5%

Output  Able to present and submit complete output

of meal plan, case study and appendices
10% needed to support the case presented

TOTAL

_______________________________
Instructor