NCM 105nL

Dry Laboratory Exercise No. 2

CALCULATING DIETS AND MEAL PLANNING

Name: Date Submitted: September 02, 2021

Course Code: NCM105NL (3670) Score: _________________________

To prepare for the computation of different therapeutic diets, nursing students like you should first
acquire the knowledge in calculating diets for normal individuals and planning regular menu using the
Food Exchange List. The Food Exchange List is one of the basic tools in nutrition and diet therapy. It is
used in meal planning and estimating the energy and macronutrients of normal and therapeutic diets.

I. Objectives

This dry laboratory session helps you compute your own calorie requirements and plan your meals.
1. assess your nutritional status and compute for your calorie requirements; and
2. plan a one-day menu based on your requirements.

II. Procedures
1. Following the steps in estimating the desirable body weight (DBW) discussed in the lecture
portion, calculate your total energy allowance (TEA).
1. Determine your Desirable Body Weight (DBW) or Ideal Body Weight
A. 5 x 12 = 60 inches + 4 inches
= 64 inches x 2.54 cm
= 162. 56 cm
B. IBW (kg) = 162. 56 – 100
= 62.56 kg
C. IBW (kg) = 62 kg x .90
= 55 kg
D. Lower range: 55 kg x .90 = 49.5 kg
Upper range: 55 kg x 1.10 = 60.5 kg
IDEAL BODY WEIGHT RANGE : 49.5 KG – 60.5 KG

2. Calculate your Total Energy Requirement.

TER (kcal) = DBW x PAL
= 55 kg DBW x 35 kcal/kg DBW/day
TER (kcal) = 1,925 kcal
TER (kcal) =1,950 (ROUNDED OFF TO THE NEAREST 50)

3. Distribute the total energy allowance among carbohydrates, proteins, and fats as
follows:
Carbohydrates: 50% - 70%
Proteins: 10% - 15%
Fats: 20% - 30%
 Allowances for protein can also be provided based on the Recommended Energy
and Nutrient Intakes per Day for Filipinos (RENI).

4. For a normal diet, allot 65% of the total energy allowance for carbohydrates, 15%
proteins, and 20% fats. Thus, the corresponding energy contributors of the three
nutrients in your diet are as follows:

Carbohydrates = __1,950___ kcal x 0.65 =____1,267.5_____kcal

Proteins = _____1,950_____ kcal x 0.15 = _____288.75____ kcal
Fats = ________1,950_____ kcal x 0.20 = ____385________ kcal

5. Calculate the number of grams of carbohydrates, proteins, and fats by dividing the
calories for each nutrient by corresponding physiologic fuel values (4kcal/g CHO,
4kcal/g protein, 9 kcal/g fat).

Carbohydrates = __1,267.5__ kcal x 4 = ______316.88____g

Proteins = ____288.75_____ kcal x 4 = _______72.19____ g
Fats = __________385_____ kcal x 9 = _______42.78____ g

6. For simplicity and practicality of the diet prescription (Rx), round off
calories to the nearest 50, and carbohydrates, proteins, and fats to the
nearest 5 g. Thus, your diet prescription is: CHO = 316.88 (rounded off
to the nearest 5 ) = 315 g, CHON = 72.19 (rounded off to the nearest
5) = 70 g, FAT = 42.78 (rounded off to the nearest 5) = 45 g

Diet Rx: _1,950 kcal – 315 g CHO – 70 g CHON – 45 g FAT

2. Using the Food Exchange List, design your meal plan taking into consideration your food
habits, food behavior, preferences, and the like. Follow the steps in meal planning.

Steps in Meal Planning using the Food Exchange List

1. Use the table provided for the meal plan

2. Determine the amount of vegetable A and B exchanges you can eat (Allow 2-3 exchanges).
3. Determine the amount of fruit exchanges. (A reasonable allowance of 3-4 exchanges can be
given, unless there is drastic restriction of simple carbohydrates).
4. Determine the amount of milk exchanges. The type and amount of milk depend on needs,
food habits, and economic considerations.
5. Determine the amount of sugar desired. (Allow 5-9 teaspoons of sugar per day unless
contraindicated.)
6. Sub-total the amounts of carbohydrates, proteins, and fats, and calories provided.
 7. Subtract the amount of carbohydrates so far provided by the vegetable, fruit, and milk
exchanges, and sugar allowed from the prescribed amount. Divide the result by 23, which is
the amount of carbohydrates in one rice exchange necessary to fill up the prescribed amount.
8. Sub-total the amount of proteins; subtract from the total proteins prescribed and divide the
result by 8 to get the number of meat exchanges required.
9. Sub-total the amount of fats; subtract from the total fats prescribed and divide the result by 5
to get the number of fat exchanges required.
10. The total number of exchanges obtained will be used for planning your menu. Distribute
these exchanges into breakfast, lunch, dinner, and snacks and provide a one-day sample
menu.

Table 1-1. Meal Plan for a Normal Diet

Diet Rx: _1,950 kcal – 315 g CHO – 70 g CHON – 45 g FAT

Food Exchanges No. of CH PRO FAT ENERGY Meal Distributions
Exchange O kcal
s g g g B L D Sn
I. Veg A 3 9 1 - 48 1 ½ 1½
II. Fruits 6 60 - - 240 1 1 1 3
III. Milk 1 12 8 10 170 1
IV. Rice A 2 46 0 - 184 1 1
Rice B 5 115 4 - 500 1 2 1 1
Rice C 2 46 8 - 216 1 1
V. Meat Low fat 4 - 32 4 164 1 ½ 1½ 1
Meat Medium fat 2 - 16 12 172 1 1
Meat High Fat - - -
VI. Sugar 4 20 - - 180 1 1 2
VII. Fat 4 - - 20 80 1 1 2
Total 308 69 46 1,954

Table 1-2. Sample Menu for a Normal Diet

Breakfast(indicate HH* Lunch (indicate HH* measures) Dinner (indicate HH* measures)
measures)
 1 cup rice  2 cup rice  3 cups rice
 1 cup stir fry green  ½ cup ginisang  1 canned sardines
beans ampalaya  1 ½ cup adobo string
 1 glass whole milk  1 canned tuna beans
 1 piece apple  ½ dried dilis  1 piece banana
 1 boiled egg  1 piece apple

Snacks
(Indicate HH* measures)
 AM Snack PM Snack Midnight Snack
 1 sliced banana  1 sliced ripe mango  1 glass kalamansi juice
 1 glass fruit juice  1 cup peanuts  1 piece loaf bread
 1 boiled egg  1 cup peanuts
*HH- household measures
C. Submit the individual worksheets.
D. In planning nutritious diets, you can also use Your Guide to Good Nutrition (Figure 2) and the Daily
Nutritional Guide Pyramid for Filipino Adults (Figure 3). These nutrition tools are daily food guides
which use the recommended amounts and number of serving s of food to provide the variety of nutrients
needed by the body.
III. Questions for Discussion

1. What are the bases for estimating the desirable intake of an individual?
ANSWER: The Estimated Average Requirement (EAR), the Recommended Dietary Allowance
(RDA), the Adequate Intake (AI), and the Tolerable Upper Intake Level (UL) are four types of
dietary reference intakes that are used to assess and plan diets for individuals and groups.

2. What are the pointers in planning a normal diet? A therapeutic diet?

ANSWER: To make a plan for a normal diet, points to be considered are (1) Variety of foods
should be used in each menu.(2) Minimum RDA must be met for all nutrients. For energy, total
calories can be as per RDA . (3) 2 – 3 servings of pulses should be taken every day. (4) Every day
diet should contain at least 1 medium sized fruit.(5) Minimum 100 ml of milk/day should be
consumed. (6) Minimum of 1-2 glasses of milk/curd per day is recommended, and so on. For the
therapeutic diet, factors to be considered are (1) The underlying disease conditions which require
a change in the diet. (2)The possible duration of the disease. (3)The factors in the diet which must
be altered to overcome these conditions. (4) The patient's tolerance for food by mouth.
(5) The normal diet should be modified. For instance, therapeutic diets should gluten-free diet,
clear liquid diets, full liquid diets, no concentrated sweet diet, diabetic (calorie controlled) diet,
renal diet, low fat diet, high fibre diet, no added salts diet etc.