BACHELOR OF SCIENCE IN NURSING:

NUTRITION AND DIET THERAPY

COURSE MODULE COURSE LAB WEEK
1 1 1

Basic Concepts in Nutrition and Diet Therapy

✓ Read course and laboratory unit objectives

✓ Read study guide prior to class attendance
✓ Read required learning resources; refer to course unit terminologies for jargons
✓ Participate in weekly discussion board (Canvas)
✓ Answer and submit course unit tasks

At the end of this unit, the students are expected to:

1. Orient and enumerate essential utensils for preparing meal.

2. Memorize basic measuring units and conversions.
3. List down macronutrients and micronutrients in preparing for menu planning.

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019

Udan, Josie Q. (2009). Mastering Fundamentals of Nursing: Concepts and Clinical Application
3rd Edition. Manila: Educational Publishing House.
Computer device with internet access

To facilitate the practice of students’ web navigation skills, the following rules must be
implemented:

1. The use of search Google, YouTube and Yahoo are allowed.

2. Use navigation techniques as mentioned in the required readings.
3. Students must submit this accomplished worksheet through email or Canvas upload.

Direction: Using Google search engine, search the internet for answers on the following
question:

A. Compute the following conversions:

1. 2½ grains to gram
2. 15 teaspoon to tablespoon
3. 1 cup to ml
4. 30 ounces to ml
5. half gallon to ml
6. 300 grams to grain
7. 20 tablespoon to teaspoon
8. 2 pints to ml
9. 480 ml to cup
10. 750 ml to liter

B. Cut and paste different kitchen utensils and explain the functions. (10 items)

C. Make a video presentation what will you eat today in your breakfast, lunch, and dinner
based on macronutrients and micronutrients classification and make an explanation.

Date Completed:
Date Submitted:
Search on Google, YouTube and Yahoo

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019

Udan, Josie Q. (2009). Mastering Fundamentals of Nursing: Concepts and Clinical Application
3rd Edition. Manila: Educational Publishing House.
BACHELOR OF SCIENCE IN NURSING:
NUTRITION AND DIET THERAPY
COURSE MODULE COURSE LAB WEEK
1 2 2

Nutrition Tools, Standards and Guidelines Nutrient Recommendation

✓ Read course and laboratory unit objectives

✓ Read study guide prior to class attendance
✓ Read required learning resources; refer to course unit terminologies for jargons
✓ Participate in weekly discussion board (Canvas)
✓ Answer and submit course unit tasks

At the end of this unit, the students are expected to:

1. Memorize the different dietary formula.

2. Compute for the Body Mass Index, Basal Metabolic Rate, Desirable Body Weight and
Total Energy Requirement.
3. Create an impressive menu tray by copy and paste some menu in a tray.

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019
Computer device with internet access

To facilitate the practice of students’ web navigation skills, the following rules must be
implemented:

1. The use of search engines Google, YouTube and Yahoo are allowed.
2. Use navigation techniques as mentioned in the required readings.
3. Students must submit this accomplished worksheet through email or Canvas upload.

Dietary Formulations:

Body Mass Index (BMI)

1. BMI = kg/m2

Classification of Body Mass Index

BODY MASS INDEX INTERPRETATION
< 18.5 Underweight
18.5 – 24.9 Healthy / Normal BMI
25.0 – 29.9 Overweight
30.0 – 34.9 Obese 1
35.0 – 39.9 Obese 2
>40.0 Extremely Obese

Desirable Body Weight (DBW)

2. Infants = 0 – 6 months
DBW = Birth weight (kg) + (age in mos. X 600)

3. Infants = 7 – 12 months
DBW = Birth weight (kg) + (age in mos. X 500)
* If the birth weight is unknown used 3000 grams.

4. Children
DBW = age in years x 2 + 8
 5. Adults (Tanhausser’s Method)
DBW = ht. in cm – 100 – (10%)

Total Energy Requirement (TER)/day

6. Infants = 0 – 6 months
TER = DBW x 120 Kcal/ day KDBW

7. Infants = 7 – 12 months.
TER = DBW x 110 Kcal/ day KDBW

8. Children (2-12 years old)

TER = 1000 + (100 x no. Of years)

9. Adolescent (13-17)
TER = DBW x 45 Kcal

10. Adults (Krause Method)

TER = DBW x PA value

Physical Activity (PA) – calorie requirements depend upon the type and amount of exercise or
work engaged into. The more vigorous the physical work, the greater the calorie cost.

SAMPLE PHYSICAL ACTIVITY

Bed Rest: 27.5 – Comatose, Bed-ridden
Sedentary: 30 – Secretary, Clerk, Typist, Administrator, Cashier, Bank teller
Light: 35 - Teacher, Nurse, Student, Lab Tech, Housewife with maid
Moderate: 40 – Vendor, mechanic, public utility vehicle and car driver
Heavy: 45 – Farmer, laborer, coal miner, fisherman, heavy equipment operator, wrestler,
sports player

Basal Metabolism – measure of energy needed by the body at rest for its internal chemical
activities like respiration, cellular metabolism, circulation, glandular activity and maintenance of
body temperature; approximately 1 calorie per kg of body weight per hour

Basal Metabolic Rate - rate of basal metabolism in a given person at a given time and situation

BMR Calculation:

Rule of thumb - 1 kcal per kg per hour (Male)

- 0.9 kcal per kg per hour (Female)
 Example:

11. BMR (Male)

Male 75 kg = 1 kcal X 75 X 24 = 1,800 kcal

12. BMR (Female)

Female 65 kg = 0.9 kcal X 65 X 24 = 1,404 kcal

CPF computation in grams

13. Computation of CPF in grams

Example: TER X methods 1-5 (depending on the case of the client – DM can use method 5)
TER = 2,000 X .50 = 1,000 / 4 = 250 grams of carbohydrates/day
2,000 X .20 = 400 / 4 = 100 grams of protein/day
2,000 X .30 = 600 / 9 = 67 grams of fat/day

TER of 2,000 kcal/day with diet prescription of C = 250 grams; P = 100 grams; and F = 67
grams

METHODS Carbohydrate Protein Fats

method 1 60 15 25
method 2 70 10 20
method 3 65 15 20
method 4 60 10 30
method 5 50 20 30

Calorie (kilocalorie) – is a unit of heat energy.

1gram of CHO - 4 calories
1gram of CHON - 4 calories
1gram of Fats - 9 calories

Direction: Compute the following problem:

Actual Weight Work/Physical
Name Age Height in (kilograms) Activity (PA)
May (F) 67 years old 5’8” 64 Doctor
Manny (M) 64 years old 5’5” 56 Carpenter
Cora (F) 56 years old 5’1” 63 Medical Technologist
Shangrila (F) 45 years old 5’8” 68 Housewife w/ maid
Gerry (M) 33 years old 5’11” 87 Wrestler
Melody (F) 18 years old 5’5” 65 Secretary
Frey (M) 12 years old 5’0” 43 Student
Lanie (F) 7 years old 4’0” 30 Student
Nerissa (F) 8 months 29 in 12 Infant
MJ (M) 2 months 26 in BW=4,200g Infant

BODY MASS INDEX:

Using the formula given, compute for the body mass index and interpret the classification of
the following people listed above.
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.

DESIRABLE BODY WEIGHT:

Using the formula given, compute for the desirable body weight of the following people listed
above.
11. 16.
12. 17.
13. 18.
14. 19.
15. 20.

TOTAL CALORIE REQUIREMENT/ TOTAL ENERGY REQUIREMENT:

Using the formula given, compute for the total calorie requirement or TER of the following
people listed above.
21. 26.
22. 27.
23. 28.
24. 29.
25. 30.

BASAL METABOLIC RATE:

Using the formula given, compute for the basal metabolic rate of the following people listed
above.
 31. 36.
32 37.
33 38.
34 39.
35. 40.

Using TER compute for CPF distribution in grams:

41. Method 1 46. C-50%, P-20%, F-30%
42. Method 2 47. Method 4
43. Method 3 48. Method 3
44. Method 4 49. Method 2
45. C-55%, P-15%, F-30% 50. Method 1

Make a copy paste menu tray here:

Send screenshot (email or Canvas) of the ‘submission confirmation screen’ to your

instructor along with this worksheet.

Date Completed:
Date Submitted:

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019
Search on Google, YouTube and Yahoo
BACHELOR OF SCIENCE IN NURSING:
NUTRITION AND DIET THERAPY
COURSE MODULE COURSE LAB WEEK
1 3 3

Dietary Guidelines and Food Guides

✓ Read course and laboratory unit objectives

✓ Read study guide prior to class attendance
✓ Read required learning resources; refer to course unit terminologies for jargons
✓ Participate in weekly discussion board (Canvas)
✓ Answer and submit course unit tasks

At the end of this unit, the students are expected to:

1. Memorize and apply the different dietary formula with presented meal plan.
2. Compute for the Food Exchange List with table provided.

THE FOOD EXCHANGE SYSTEM

Prior to the development of the food exchange system in 1950, meal planning for persons in
the US with diabetes was chaotic, with no agreement among major organizations involved with
diabetes and nutrition. The food exchange system was created by the American Diabetic
Association, American Dietetic Association, and the US Public Health Services, as a meal
planning guide primarily for diabetics. The goal was to develop an educational tool for persons
with diabetes that would provide uniformity in meal planning and allow for the inclusion of a
wider variety of foods. The food exchange system is based on principles of good nutrition that
apply to everyone. The food exchange system is updated as necessary. The food exchange
systems help people learn how to eat more balanced and nutritious, while providing a wide
variety of foods. To solve this problem, the concept of “exchange”, or “substitution”, of similar
foods was developed. Scientist took foods in standard amounts and analyzed them for their
nutrient content and calories. The results were averaged out and foods with similar nutrients
and caloric content were placed in the appropriate food exchange group. The word exchange
refers to the fact that each item on a particular list in the portion listed may be interchanged
with any other food item on the same list. An exchange can be

explained as a substitution, choice, or serving.

the food exchange system includes six groups of food, each group of foods are placed in a food
exchange list. The food exchange lists are: Fruits, Vegetables, Milk, Starches, Fats, Meats and
Meat Substitutes. The foods in each individual group have a similar amount of calories and
nutrients such as carbohydrates, fat and protein. Some foods in the exchange system are
considered free. Any food or drink that has less than 20 calories and 5 grams or less of
carbohydrate a serving is considered a free food. Many foods are made up of more than one
food category, so they will not fall nicely in just one of the exchange lists. These types of foods
are known as “combination foods”. Each list is a group of measured or weighted foods of
approximately the same nutritional value. Within each food list one exchange is approximately
equal to another in calories, carbohydrate, protein, and fat.

The number of servings, or “exchanges”, from a group that you can consume each day depends
on how many calories you need. A dietitian can help you determine your nutrition needs,
including total calories and proportion of carbohydrates, protein, fats that you should consume.
The key to mastering the food exchange system is to become familiar with the serving sizes
from each list, and also how much carbohydrate, protein, and fat the food in each food exchange
list contains.

It provides a system in which a wide selection of foods can be included, thereby offering variety
and versatility. It provides a framework to foods with similar carbohydrate, protein, fat, and calorie
contents. It emphasizes important management concepts, such as carbohydrate amounts, fat
modification, calorie control, and awareness of high-sodium foods. By making food choices from
each of the different food exchange lists, a variety of healthful food choices can be assured. It
provides a system that allows individuals to be accountable for what they eat. It provides an
understanding of the nutrient composition of the exchange lists. Nutrient values from food labels
can be used and understood. Food exchange diets also have another advantage over restrictive
diets: they do not promote unrealistic eating goals or expect to avoid entire groups of foods,
some of which many contain essential nutrients that need for good health. Diabetics that use the
food exchange system can easily follow a healthier diet that helps to control their blood sugar
and improve their health. The food exchange system is an easy way to begin counting
carbohydrates for diabetics to help them regulate their blood sugar level. Because of the
accuracy and convenience of the food exchange system is helpful not only in diabetes, but also
for regulating weight and maintaining a balanced diet. Many popular diets are based on the food
exchange system.

Computer device with internet access

To facilitate the practice of students’ web navigation skills, the following rules must be
implemented:

1. The use of search engines Google, YouTube and Yahoo are allowed.
2. Use navigation techniques as mentioned in the required readings.
3. Students must submit this accomplished worksheet through email or Canvas upload.

LIS FOOD EX Household CHO (g) PRO FATS (g) ENERGY (Calories)
T GROUP MEASURE (g)
IA Vegetable A 2 2cups raw or 1cup - - - -
cooked
IB Vegetable B 1 1/2cup raw or ½ cup 3 1 - 16
cooked
II Fruit 1 varies 10 - - 40
III Milk
Full cream 1 varies 12 8 10 170
Low fat 1 4T 12 8 5 125
Skimmed 1 varies 12 8 Trace 80
IV Rice 1 varies 23 2 - 100
V Meat & Fish
Low fat 1 Varies - 8 1 41
Med fat 1 Varies - 8 6 86
High fat 1 varies - 8 10 122
VI Fat 1 1 teaspoon - - 5 45
VII Sugar 1 1 teaspoon 5 - - 20
Exercises using Food Exchange List table: Encircle the correct answer.

1. 2 exchange of high fat Meat:

2g CHO 8g PRO 16g PRO 10g Fat 122Cals

2. 2 cups of rice:

92g CHO 8g CHON 46g CHO 0g Fat 400Cals

3. 3 exchanges Vegetable B:

32Cals 6g CHO 1g Fat 3g PRO 9g PRO

4. 4 exchanges fruit:

40g CHO 40Cals 10g PRO 10g Fat 10g CHO

5. 5 teaspoon of Cooking Oil:

200Cals 5g Fat 5g PRO 225Cals 5g CHO

6. 3 exchanges sugar

80Cals 60Cals 20g CHO 60g CHO 15g Fat

7. 2 exchanges of Full Cream Milk

12g CHO 8g PRO 20g Fat 320Cals 170Cals

Exercises using Food Exchange List provided:

8. Mother prepares a breakfast for her 18 year old nursing student – 5 strips of bacon, 6 pieces
small pandesal, and 1 glass of low fat milk. How many calories did the 18 year old student
take?

466 calories 646 calories 505 calories 550 calories

9. A group of nursing students prepares a meal for food presentation. They prepares 4 slices
of tasty bread spread with 2 teaspoon of condensed milk, 1 cup of rice with low fat fish fried in
3 teaspoon cooking oil. How many calories will they get?

561 calories 571 calories 570 calories 596 calories

10. During fiesta, we always prepare fruit salad. How many calories are there in fruit salad if I
made a fruit salad out of 24 tablespoon canned fruit cocktail and 6 teaspoon condensed milk?

360 calories 308 calories 370 calories 380 calories

Compute for your TER per day. Make a menu planning by computing the CPF grams provided
for a day. The client eats during breakfast = 11/2 cup of rice, 2 pieces chicken egg, fried in 1
teaspoon of canola oil, 1 tetra brick of magnolia low fat milk and water; am snack = 2 goldilocks
ensaymada and 1 cup canned pineapple juice sweetened; lunch = 2 cups of rice, 4 slices of ham
fried in 1 teaspoon of canola oil, 3 glasses of water, and 1 slice of watermelon; pm snack = 6
pieces mammon tostado and water; dinner = 6 slices of tasty bread, 6 teaspoon of strawberry
jam and water.
Analyze the problem and present the problem:

1. What is your BMI and its classification?

2. What is your Desirable Body Weight?

3. What is the difference between your ideal body weight and your actual weight?

4. What is your TER?

5. What is the CPF in grams?

Compute for the food exchange list for breakfast. am snack, lunch, pm snack and dinner in
relation to distribution of CHO in grams, CHON in rams, Fat in grams and calories taken for a
day.

6. What is the total carbohydrate in grams in a day?

7. What is the total protein in grams in a day?

8. What is the total fat in grams in a day?

9. What is the total calorie intake in a day?

10. Is there any health implication on what have you eaten on the day and why?

Send screenshot (email or Canvas) of the ‘submission confirmation screen’ to your

instructor along with this worksheet.

Date Completed:
Date Submitted:

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019
Search on Google, YouTube and Yahoo
BACHELOR OF SCIENCE IN NURSING:
NUTRITION AND DIET THERAPY
COURSE MODULE COURSE LAB WEEK
1 4 4

Nutrition Care Process (ADIME Process)

✓ Read course and laboratory unit objectives

✓ Read study guide prior to class attendance
✓ Read required learning resources; refer to course unit terminologies for jargons
✓ Participate in weekly discussion board (Canvas)
✓ Answer and submit course unit tasks

At the end of this unit, the students are expected to:

1. Acquire the necessary knowledge, skill and attitude for applying the nutritional care
process, towards quality, comprehensive, ethical and humanistic care of clients.
2. Create a health teaching on problems in family and community using nutritional care
process through technological advances.
3. Provide an adequate nutritional care for client with NGT by providing blenderized
feeding.

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019
Computer device with internet access

To facilitate the practice of students’ web navigation skills, the following rules must be
implemented:

1. The use of search engines Google, YouTube and Yahoo are allowed.
2. Use navigation techniques as mentioned in the required readings.
3. Students must submit this accomplished worksheet through email or Canvas upload.

Direction: Using Google search engine, search the internet for answers on the following
question:

1. July is month of Nutrition. Make a logo and slogan for the month of nutrition.
2. Make a power point on a simple nursing care plan with the diagnosis of fluid over load
and fluid deficit in over hydration and dehydration (choose one) or malnutrition. You can
make your own judgment on assessment, planning, intervention and evaluation.
3. Make an osterized feeding based on your kitchen’s ingredients availability by watching
YouTube on how to prepare OF for your client. Video you’re your presentation.

Send screenshot (email or Canvas) of the ‘submission confirmation screen’ to your

instructor along with this worksheet.

Date Completed:
Date Submitted:

Search on Google, YouTube and Yahoo

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019
Udan, Josie Q. (2009). Mastering Fundamentals of Nursing: Concepts and Clinical Application
3rd Edition. Manila: Educational Publishing House.
BACHELOR OF SCIENCE IN NURSING:
NUTRITION AND DIET THERAPY
COURSE MODULE COURSE LAB WEEK
1 5 5

Nutrition Across the Lifespan (Pregnancy, Infancy, and Childhood )

✓ Read course and laboratory unit objectives

✓ Read study guide prior to class attendance
✓ Read required learning resources; refer to course unit terminologies for jargons
✓ Participate in weekly discussion board (Canvas)
✓ Answer and submit course unit tasks

At the end of this unit, the students are expected to:

1. Create a menu planning for pregnant mother, lactating mother, infant, toddler and pre-
schooler based on the required total energy requirement.

Search on Google, YouTube and Yahoo

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019
Computer device with internet access

To facilitate the practice of students’ web navigation skills, the following rules must be
implemented:

1. The use of search engines Google, YouTube, and Yahoo are allowed.
2. Use navigation techniques as mentioned in the required readings.
3. Students must submit this accomplished worksheet through email or Canvas upload.

Create a menu planning for a day based on their total energy requirement: (choose 2 from the
list)
1. Pregnant mother – TER of 2,000Kcal per day pre-pregnant state
2. Lactating mother – TER of 2,500 Kcal per day
3. Infant – TER 1,000 Kcal per day
4. Toddler – TER 1,300 – 1,400 Kcal per day
5. Pre-school – TER 1,700 – 1,800 Kcal per day

Send screenshot (email or Canvas) of the ‘submission confirmation screen’ to your

instructor along with this worksheet.

Date Completed:
Date Submitted:

Search on Google, YouTube and Yahoo

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019

Udan, Josie Q. (2009). Mastering Fundamentals of Nursing: Concepts and Clinical Application
3rd Edition. Manila: Educational Publishing House.