NUTRITION AND DIET THERAPY LABORATORY

PREPARED BY
Janet Marquez Rafael

Reference:
Medical Nutrition Therapy for Filipinos Laboratory Manual
Adela Jamorabo-Ruiz, Virginia Serraon-Claudio, 2005, Manila
Philippines
A. Learning objectives

This laboratory class is designed to provide training for students in

calculations of BMR for menu planning modified diets, nutrition
assessments, and patient counseling.
To add knowledge and information on how to sustain a healthy,
sound body, mind & spirit.

B. Concepts and Terms

1. Diet Therapy – is the modification of the daily intake of food

and drink of an individual who is suffering from a disease for
the purpose of removing or at least alleviating the result of the
disease process.
2. Diets – are defined as the daily allowance of food and drink of
an individual for a day.
3. Dietary patterns- refer to the amounts allowed per meal or per
day and will depend on the therapeutic requirements.
4. Routine diets – refer to the full, soft, full liquid or clear liquid
diets and are the basis for other therapeutic modification.
5. Therapeutic diets- are those with one or more of the
modifications given as follows;
a. A change in consistency and or flavor
b. Increase or decrease in bulk, volume or frequency of meals
c. Increase or decrease in energy value
d. Inclusion of greater or lesser amount of one or more
nutrients.
e. Inclusion or exclusion of specific foods or food components
f. Modification intervals of feeding
 g. Adjustment in the level, ratio or balance between or among
nutrient constituents
h. Change in the route or delivery of nutrients

Lesson I

A. Planning therapeutic Diets

Points to consider
1. The diet should provide enough calories to maintain
desirable body weight.
2. The diet should provide for the loss in nitrogen which may
occur as a result of the disease process, thus enough protein
should be given.
3. The diet should provide necessary nutrients to clear up any
deficiency’s concomitant with the disease.
4. The diet should only be a modification of the usual normal
diet and, must be psychologically acceptable.
5. The diet must afford rest to the organ involved in the
disease.
6. The diet must be adjusted to the body’s ability to utilize the
nutrients.

B. Problems in Planning Therapeutic Diets

1. Diet patterns vary from individual to individual

2. Nutrient contents in foods vary from food to food.
 3. Requirement for specific nutrients vary because of genetics,
environmental factors, diet patterns, the nature and severity of
the disease, and the age and sex of the patient.
4. Individual problems of patient, such as, emotional, financial,
social and others.

C. Calculating and Planning Diets

The Basis for estimating the desirable intake of an individual

1. Caloric Allowances

a. Based on basal needs and activity (BMR)

Basal needs – 1 kcal. per kg desirable body weight per
hour for male or 0.9 kcal. per kg desirable body weight
per hour for female.

Physical needs – approximate percentage increase above

basal needs

Bed rest 10-20 percent

Sedentary 30 percent
Light activity 50-60 percent
Moderately active 60-70 percent
Severely active 90-110 percent

b. Based on caloric allowance per kg. desirable body weight

Bed rest 27.5 kcal. per kg.

Very light (sedentary) 30 kcal. per kg.
 Light 35 kcal. per kg.
Moderately active 40 kcal. per kg.
Very active 45 kcal. per kg.c.

c. Based on the Recommended Energy and Nutrient Intakes

of the FNRI

Activity:

Know your present weight.

What is your desirable body weight? Record.
Look for the recommended energy allowance based on
your age, sex, and activity and your desirable body
weight.