GROUP 3- INFANCY

An 8 month-old baby girl weighs 7kg. The baby is receiving breastmilk and complementary
breastfeeding.

Given:
Age= 8 months
Weight= 7kg

1. DBW= Age in month + 3

2
= 8months + 3
2
DBW= 7kg

2. BASAL NEEDS = 0.9 x 7kg x 24

BASAL NEEDS = 151.2 kcal

3. ESTIMATED PHYSICAL ACTIVITY= BED REST (FEMALE; 10%)

PA= 151.2kcal x 10%
PA= 15.12 kcal

4. TOTAL ENERGY ALLOWANCE

TEA= 151.2 kcal + 15.12 kcal
TEA= 166.32 kcal + breastmilk

5. Distribute Total Energy Allowance (TEA)

CHO 50%-70%
PRO 10%-15%
FAT 20%-30%

6. Calculate the corresponding energy contributions of the three nutrients

Carbohydrate = 166.32 x 0.65 = 108.11 kcal
Protein = 166.32 x 0.15 = 24.95 kcal
Fats = 166.32 x 0.20 = 33.26 kcal
 7. Calculate the number of grams of CHO, Pro and Fats.
Carbohydrates = 108.11 kcal ÷ 4 = 27.03 gms
Protein = 24.95 kcal ÷ 4 = 6.24 gms
Fats = 33.26 kcal ÷ 9 = 3.70 gms

8. Diet Prescription
Diet Rx: 165 Kcal; CHO - 25 grams; Protein - 5 grams; Fats - 5 grams

FOOD EXCHANGE AND MEAL DISTRIBUTION

Food Meal DIstribution
No. Of CHO PRO FAT ENERGY
Exchange
exchanges 25g 5g 5g KCAL B L D Sn
s
I. Veg A 0 0 0 - 0 0 0 0
-
II. Veg B 1 3 1 - 16 1/3 1/3 1/3
III. Fruits 1 10 - - 40 1/3 1/3 1/3 -
IV. Milk - - - - - - - - -
V. Rice 0.5 12 1 - 52 - 1/4 1/4 -
VI. Meat LF 0.38 - 3 0.38 12+3.42 - 1/3 - -
VII. Sugar - - - - - - - - -
VIII. Fat 0.93 - - 4.65 41.85 - 1/3 1/4 -
Total 165.27
3.79 25g 5g 5g 0.67 1.58 1.17 -
Kcal

Rice: 3+0+10 Meat: 1+1 Fat: 5-0.375

=25-13 =5-2 = 4.625/5
= 12 / 23 =3 / 8 = 0.93
=0.5 = 0.38

COMPLEMENTARY FEEDING
LUNCH:
Mashed
 1/6 cup cooked squash fruit
 1/6 pc apple
 1/8 cup cooked rice
 1/8 pc chicken breast
 1/3 tsp peanut butter

Evaluation:
2. What are the different factors to consider in planning a menu for growing children?
-In planning a menu for children, it is a must to consider some factors that will help them to gain
proper nutrients as they are growing up. We must consider the children's nutritional needs, preferences,
and allergies, the appearance and cost of the items, also the time and skill of the meal planner while
preparing meals for the kids. Meals that are healthy, appealing, and economical can be achieved by
balancing these characteristics.