Gonzaga, Sheryl Anne D.

BSN 2-12B

I. Define the following terms (purpose, formula, standard and computed values):

1. DBW or Desirable Body Weight is general term for a person's optimal weight for a
particular height.
Purpose: Healthy BMI Range BMI is a commonly used metric for determining IBW. It is widely
used in the medical field as a quick indicator of possible health complications.
Generally, the higher the BMI, the higher the chance a person will suffer from health problems
such as obesity, diabetes, heart disease, and many more.
Reference: Jennisen W. (2020). What is desirable body weight?. Retrieved from
https://findanyanswer.com/what-is-desirable-body-weight
Formula: DBW (kg) = Height (cm) – 100
2. TEA is also known as total energy requirement and total caloric requirement. It is the
unit of energy that your body uses to function and perform daily life sustaining
activities.
Purpose: Since calorie is a small unit, kilocalorie was used. A kilocalorie (kcal) is equal to
1,000 calories. This is to balance energy expenditure.
Formula: BMR + EPA
Reference: Gavin W. (2021). What’s the Difference Between Kcal and Calories?. Retrieved
from https://www.healthline.com/nutrition/kcal-vs-calories

3. EPA commonly quantified by determining the energy expenditure in kilocalories or by

using the metabolic equivalent (MET) of the activity.
Purpose: To compute how much time a person spends in different physical activity intensity
categories on a given day or over a given week.
Formula: BMR x PA%
Reference: Scott S. (2013). Guide to the Assessment of Physical Activity: Clinical and
Research Applications. Retrieved from
https://www.ahajournals.org/doi/10.1161/01.cir.0000435708.67487.da

4. BMR/Basal Needs is the rate of basal metabolism in a given person at a given time and
situation.
Purpose: To help determine what number of calories you should be eating in order to meet
your goals. BMR can help you gain, lose, or maintain your weight.
Formula: Basal needs x Kg(DBW) x 24
Reference: Scott F. (2018). What Is Basal Metabolic Rate? Retrieved from
https://www.healthline.com/health/what-is-basal-metabolic-rate
II. Create a meal plan for your relative (mother, father, siblings, or grandparent). Explain the step by
step process, computations and exchange list.

1. First step, we will determine the height and the body weight. And then, we will be computing
the DBW or desirable body weight using the Tanhauser’s Method.
Female , 44 years old , 5’1 , 64 kg
Height = 5’1 = 154.94cm
154.94cm – 100 = 54.94cm
10% of 54.94cm = 5.494cm
54.94 – 5.494 = 49.446 kg or 109.01lbs

2. We will now calculating basal needs, but first we will determine the basal needs. Since it’s a
female we will use 0.9 kcal/kl of DBW/hr x 24 for calculation. Now, we will compute the basal
needs multiply by kilogram of the DBW that we computed multiply by 24 hours

Calculating Basal Needs= 0.9 x 49.4kg (DBW) x 24

BMR = 1067.04 kcal/day

3. Now we will estimate the physical activities by multiplying the basal needs and physical
activity percentage.
= BMR x PA%
= 1067.04 x 90/100
EPA = 960.336 kcal

4. To get the total Energy allowance (TEA), we will solve it by adding the values of basal needs
and estimate physical activities.
= BMR + EPA
= 1067.04 kcal + 960.336 kcal
(TEA) = 2027.376 OR 2027 kcal

5. Now distribute the total energy allowance among carbohydrates, proteins, and fats. We will
compute it by multiplying the total energy allowance to the subjective percentage of CHO,
PRO, and Fats.
Carbohydrates – 50% - 70% = 2027.4 x .50 = 1013.7
Proteins – 10% - 15% = 2027.4 x .10 = 202.74
Fats – 20% - 30% = 2027.4 x .20 = 405.48
1621.92 or 1622 kcal

6. For normal diet, distribute 65% of the total energy allowance for carbohydrates, 15% pr oteins
and 20% fats. We will multiply them to the total energy allowance.

Carbohydrates - 2027.4 kcal x .65 = 1317.81kcal

Proteins - 2027.4 kcal x .15 = 304.11kcal
Fats - 2027.4 kcal x .20 = 405.48kcal
 Checking:
1317.81kcal
+ 304.11kcal
405.48kcal
2027.4kcal

7. Now, calculate the number of grams of carbohydrates, proteins, and fats by dividing the
calories for each nutrient by the corresponding physiologic fuel values which are 4kcal/g for
carbohydrates, 4kcal/g for proteins and 9kcal/g for fats.
Carbohydrates - 1317.81kcal ÷ 4 = 329.45g
Proteins - 304.11kcal ÷ 4 = 76.027g
Fats - 405.48kcal ÷ 9 = 45.05g

8. For the diet prescription (Rx), round off calories to the nearest 50, and carbohydrates,
proteins, and fats to the nearest 5g. Now, our diet prescription is:
Diet Rx : 2050kcal – 330g CHO – 80g PRO – 45g Fats
 MEAL PLAN FOR NORMAL DIET

CHO PRO FAT Meal Distribution

Food No. of ENERGY
Exchanges Exchanges kcal
g g g B L D Sn

I. Veg A 1 3g 1g - 16kcal 1/2 1/2

Veg B 1 3g 1g - 16kcal 1/2 1/2

II. Fruit 3 30g - - 120kcal 1 1 1

III. Milk 2 24g 16g 20g 340kcal 2

IV. Rice 11(M) 253g 22g - 1100kcal 4 3 4

V. Meat 5(L) - 40g 5g 205kcal 1 2 2

VI. Sugar 4 20g - - 180kcal 1 1 2

VII. Fat 4 - - 20g 80kcal 1 1 1 1

Total 31 333g 80g 45g 2057kcal 8 9 9 5

 First step is we will be using the table provided for the meal plan.
 Second step is we will determine the amount of vegetable A and vegetable B exchanges that my
mother can eat, since she is very choosy in eating vegetable I just put 1 for the vegetable A and
1 vegetable B.
 Third Step is we will determine the amount of fruit exchanges. 3-4 exchanges are given.
 Next step is we will determine the amount of milk exchanges. I put 2 since my mother usually
drink fresh milk in the evening.
 Now we will just step aside first the rice, meat and fat. We will first determine the amount of
sugar. I put 4 since my mother doesn’t usually use sugar.
 We will subtotal the amount of carbohydrates, proteins, fats and calories provided.
 Subtract the amount of carbohydrates provided in vegetable, fruit and milk exchanges, and
sugar from the given prescription. Then, divide the result b y 23 which is the amount of
carbohydrates in one rice exchange.
 CHO Partial Sum: We will first subtotal the vegetable, fruits, milk and sugar.
Vegetable A – 3g
Vegetable B – 3g
Fruits – 30g
Milk – 24g
Sugar – 20g
80g
Diet Rx of CHO = 330, we will subtract it from the total amount above.
330
-80
250 and divide it by 23g (23 is the carbohydrate composition of rice) and the total is 10.86 or 11
exchange of rice

 Add the amount of proteins and subtract from the total proteins prescribed and divide the result
by 8 to get the number of meat exchanges that is required.

PRO Partial Sum: We will first subtotal the vegetable, milk and rice.
Vegetable A – 1g
Vegetable B – 1g
Milk – 16g
Rice – 22g
40g
Direct Rx of PRO = 80g, we will subtract it from the total amount above.
80
-40
40 and divide it by 8 (8 is the protein composition of meat) and the total is 5 exchange of meat

 Subtotal or add the amount of fats and subtract it from the total fats prescribed and divide the
result by 5 to get the number of fat exchanges that is required.

Fats Partial Sum: We will first subtotal the milk and meat.
Milk - 20g
Meat - 5g
25g
Direct Rx of Fat= 45g, we will subtract it from the total amount above
45
-25
20 and divide it by 5 (5 is the fat composition of fat) and the total is 4 exchange of fats

 Lastly, add all total amounts because we will be using it for planning our menu. We will distribute
these exchanges into breakfast, lunch, dinner, and snacks.

And the total are: No of exchanges is 31, for the carbohydrates 333g, for the protein 80g which
is exact amount, for the fat 45g which is also in exact amount as prescribed and lastly is the
total energy kcal is 2057. As you can see it is exceeded from the prescribed amount, it is okay
because allowance allotted for calories +/- 50g and +/- 5g for CHO, PRO, and fat.
 Number
Food of Breakfast AM snack Lunch PM snack Dinner
Group servings
Vegetable A 1 1/2 1/2

Vegetable B 1 1/2 1/2

Fruit 3 1 1 1

Milk 2 2

Rice 11(M) 4 3 4

Meat 5(L) 1 2 2

Fat 4 1 1 1 1

Sugar 4 1 2 1

Total 31 8 1 9 4 9

Breakfast – 20% - 30% (25%) = 2027 x .25 = 506.75 31 x .25 = 8

Lunch – 20% - 30% (30%) = 2027 x .30 = 608.1 31 x .30 = 9

Dinner – 20% - 40% (40%) = 2027 x .40 = 810.8 31 x .40 = 9

Snacks – 0% - 15% (15%) = 2027 x .15 = 304.05 31 x .15 = 5

TEA = 2027

In meal distribution, we will calculate each meal at a time. I pick 25% for the breakfast, 30% for the
lunch, 40% for dinner and 15% for snacks. All you have to do is multiply the TEA or total energy
activities to the percentage that we used. After multiplying, we will now multiply again the number
of servings of each percentage. And the total is 8 for the breakfast, 9 for the lunch, 9 for the dinner
and 5 for the snacks. Now, we will distribute them.
Since we are done in meal distribution, we will now proceed to the last step of meal plan. As you can
see every meal has a table. We have the breakfast, AM snack, lunch, PM snack and dinner. In the
table you can see we have food exchange or food group, number of exchanges, sample menu and
approximate size per serving. It depends on how many items in every meal and snacks that is served.
Now, we will distribute them. First, you will go back again to the meal distribution and look for each
exchange that is assigned to them. And then, write the number of exchanges or number of servings
and after that we will proceed to the sample menu. We have the meal exchange list which helps you
when substituting your exchanges with the appropriate meals. And lastly is write the approximate size
per serving that is given with the sample menu in meal exchange list. And so on.

MENU PLAN

Breakfast

Food exchanges Number of Sample menu Approximate size

exchanges per serving

Vegetable A 1/2 upo, cooked 1/2 cup

Vegetable B 1/2 onion bulb, cooked 1/2 cup

Fruit 1 mango ripe 1/2 or 1 slice

Rice 4 pan americano 2 pcs

Meat 1 tocino lean 1 slice

Fat 1 bacon 1 strip

AM Snack

Food exchanges Number of Sample menu Approximate size

exchanges per serving

Fat 1 Sandwich spread 1tbsp

Lunch

Food exchanges Number of Sample menu Approximate size

exchanges per serving

Vegetable A 1/2 mungbean sprout, 1/2 cup

cooked
Vegetable B 1/2 kangkong, cooked 1/2 cup

Fruit 1 watermelon 1 cup or 1 slice

Rice 3 rice cooked 1/2 cup

Meat 2 tilapya small variety 2 pcs

Fat 1 butter 1 tsp

Sugar 1 yema 1 pc

PM Snack

Food exchanges Number of Sample menu Approximate size

exchanges per serving

Milk 2 milk fresh cow 1 cup

Sugar 2 banana chip 1pc

Dinner

Food exchanges Number of Sample menu Approximate size

exchanges per serving

Fruit 1 banana 1 pc

Rice 4 macaroni 1 cup

Meat 2 chicken wings 1 medium or 2 small

Fat 1 coconut oil 1 tsp

Sugar 1 bukayo 1pc