● Basal Metabolic Rate (BMR)
○ Energy needed to sustain
metabolic activities of the cells
and tissues and to maintain
circulatory, respiratory,
gastrointestinal, and renal
processes
● Calories
○ A unit of energy
○ The amount of heat needed to
raise the temperature of 1 gram
of water by 1 degree centigrade
○ In nutrition, calories refer to the
energy derived from food, and the
energy used for physical activity
● Desirable Body Weight (DBW)
○ Believed to be the weight that is
annotated with good health for a
person
● Ideal Body Weight (IBW)
○ Based chiefly on height but
modified by factors such as
gender, age, build, and degree of
muscular development
● Edible Portion
○ Quantity of food expressed either
in weight, volume, or count after it
has been cleaned, peeled, or
prepared, and is ready for
consumption
● Food Compositions Table (FCT)
○ Composition or database
providing nutritionally important
chemical composition of foods
such as energy, moisture, and
nutrients like CPF, fiber, sugar,
vitamins, and minerals
● Food Exchange List (FEL)
○ Classification or grouping of
foods with equivalent amounts of
CPF and energy
○ Food item within a list may be
used interchangeably
● Fruit-flavored Drinks
○ Drinks flavored with natural or
artificial essences or extracts of
fruits
● Meal Planning
○ Process of planning meals that
are nutritional adequate for an
individual’s age, sex,
physiological state
● Physical Activity (PA)
○ Defined as any bodily movement
produced by skeletal muscles
that release energy
● Resting Metabolic Rate
○ Used synonymously with Basal
Metabolic Rate (BMR)
○ The energy expended for the
maintenance of normal body
functions and homeostasis
○ Represents the largest portion of
total energy expenditure
○ May be as much 10% to 20%
higher than the Basal Energy
Expenditure (BEE) allowing for
the energy spent as the result of
the thermic effect of food or
excess post exercise oxygen
consumption
● Youth in the Philippines consists of
the 15-30 years old population
according to the “Youth in Nation
Building Act of 1995” or RA 8044,
which created the Philippines
National Youth Commission (NYC)
● Adolescence is the phase of life
between childhood and adulthood,
from ages 10 to 19
○ It is a unique stage of human
development and an important
time for laying the foundations of
good health
○ Adolescents experience rapid
physical, cognitive, and
psychosocial growth
 ○ This affects how they feel, think, ● Tannhauser Method (Broca’s
make decisions, and interact with Index)
the world around them (WHO) 𝐼𝐵𝑊 (𝑘𝑔) = (ℎ𝑡. − 100) − [10% (ℎ𝑡. − 100)]
● Philippine Dietary Reference
Intakes (PDRI) – DOST-FNRI ● ex. Calculate the DBW of an adult
○ A set of dietary standards female who stands 5’2” tall
○ All intake for Filipinos ○ Convert height to cm
○ Daily values ■ 1 ft = 12 in
○ Example: ■ 1 in = 2.54 cm
■ 1-12 yrs. old must consume ■ 1 m = 100 cm
1500 to 2000 mg of calcium ○ Deduct from the height the factor
per day 100
■ Adults need 300 mg of ■ DBW (kg) = (157.48cm - 100)
cholesterol from the diet per = 57.48
day ○ To adjust the body frame for
■ We need to consume 20 to Filipinos, deduct additional 10%
30 grams of fiber per day to ■ 10% can be added /
be healthy subtracted to the computed
value to adjust for body frame
STANDARD DIETARY size
COMPUTATION / TOOLS FOR ■ DBW(kg) = 57.48 - 5.748
NUTRITIONAL ASSESSMENT = 51.732 or 52
DBW / IBW
● DBW – Desirable Body Weight NUTRITIONAL STATUS
● IBW – Ideal Body Weight Degree of Nutrition Table
𝐴𝑊
Infants (1-12 months old)
𝐼𝐵𝑊
× 100%
𝑎𝑔𝑒 𝑖𝑛 𝑚𝑜𝑛𝑡ℎ𝑠
𝐷𝐵𝑊 (𝑘𝑔) = 2
+3 ● AW = Actual Weight
● Interpretation Table
● eg. The IBW (DBW) of 8 months
baby NORMAL 90 - 100% of the IBW
○ DBW = (8/2) + 3 OVERNUTRITION
=4+3 Overweight 110 - 119% of the
= 7 kg IBW
Obese ≥ 120% of the IBW
Children (1-12 years old) UNDERNUTRITION
1st Degree 80 - 89%
𝐷𝐵𝑊 (𝑘𝑔) = (𝑎𝑔𝑒 𝑖𝑛 𝑦𝑒𝑎𝑟𝑠 × 2) + 8 (mild risk of
● eg. The IBW of 4 years old boy malnutrition)
IBW = (4 x 2) + 8 2nd Degree 71 - 79%
=8+8 (moderate risk of
= 16 kg malnutrition)
3rd Degree 70% below
Adolescents & Adults (severe malnutrition)
○ ex. 45 / 52 x 100 = 86.54
 ■ Interpretation: 1st degree TCR - Total Calorie Requirement per
malnourished day
● Note: round off final TER or TCR to
BMI nearest 50 or can be divided by 50
● WHO ● Estimating TER of Infants
𝑇𝐸𝑅/𝑑𝑎𝑦 = 90 𝑡𝑜 95 𝑘𝑐𝑎𝑙/𝑘𝑔𝐷𝐵𝑊
○ 0 - 6 mos = 90kcal/kdbw
○ 7 - 12 mos = 95kcal/kdbw

Example: 8 months old

DBW = (age in months / 2) + 3
= (8 / 2) + 3
=4+3
= 7kg DBW
● Filipino BMI
TER = 95kcal / kgDBW (8 months)
𝑤𝑒𝑖𝑔ℎ𝑡 ( 𝑘𝑔 ) = 7kg (DBW) x 95kcal / kdbw
𝐵𝑀𝐼 = 2 = 665 or 650 kcal/day (rounded
ℎ𝑒𝑖𝑔ℎ𝑡 ( 𝑚 )
off)

● Estimating TER of Children

(1-12 years old)
○ Using kcal/kg body weight based
on 2015 PDRI
𝑇𝐸𝑅(𝑘𝑐𝑎𝑙) = 𝑘𝑐𝑎𝑙 /𝑘𝑔 𝐷𝐵𝑊 × 𝑤𝑒𝑖𝑔ℎ𝑡 (𝑘𝑔.)

Age kcal / kg DBW

● Note: 1 inch = 2.54 cm; 1 m = 100 cm Range Boys Girls
1-2 83 80
Example: The BMI of 15 yrs. old boy who 3-5 77 72
stands 5’ and weighs 45kg
6-9 70 65
○ Height in meters:
10 - 12 62 55
■ 5 x12 = 60 in.
■ 60 x 2.54 cm = 152.4 cm ÷ 13 - 15 56 47
100 cm = 1.524 m 16 - 18 51 44
2
■ 1.524 x 1.524 = 2.32 𝑚 Example: 4 years old girl with 16 kg
𝑤𝑒𝑖𝑔ℎ𝑡 ( 𝑘𝑔 )
■ BMI = 2
body weight
ℎ𝑒𝑖𝑔ℎ𝑡 ( 𝑚 )
45 𝑘𝑔 2 TER (kcal) = 72 kcal/kdbw (table) x
■ BMI = 2 = 19.4 kg/ 𝑚
2.32 𝑚 16kg
■ Interpretation: Normal = 1152 kcal / day (exact)
= 1150 kcal / day (rounded
TER & TCR off)
TER - Total Energy Requirement per ● Estimating TER of Adolescence /
day Teenager (13-18 years old)
 ○ Still based off 2015 PDRI Table Moderate Occupations that require 40
extended periods of walking,
𝑇𝐸𝑅(𝑘𝑐𝑎𝑙) = 𝑘𝑐𝑎𝑙 /𝑘𝑔 𝐷𝐵𝑊 × 𝑤𝑒𝑖𝑔ℎ𝑡 (𝑘𝑔.) pushing or pulling or lifting or
carrying heavy objects
Example: The TER of a 15 years old (cleaning / domestic services,
waiting table, homebuilding
boy who stands 5’ task, farming, patient care)
Very Occupations that require 45
extensive periods of running,
DBW = 5ft x 12 inches Active / rapid movement, pushing or
= 60 inches x 2.54 cm Vigorous pulling heavy objects or tasks
frequently requiring
= 152.4 cm - 100 (height factor) strenuous effort and
= 52.4 - 5.24 (10% of 52.4) extensive total body
movements (teaching a class
= 46.76 = 47 kg or skill requiring active and
strenuous participation, such
as aerobics or PE instructor;
TER / day = 56 kcal (table) x 47 kdbw firefighting; masonry and
= 2632 kcal / day (exact) heavy construction work; coal
mining; manually shoveling;
= 2650 kcal / day (rounded using heavy non-powered
off) tools)

Example: The ter of a 35 years old

● Estimating TER of Adults & Elderly female teacher (light PAL) who
𝑇𝐸𝑅/𝑑𝑎𝑦 = 𝐷𝐵𝑊 × 𝑃𝐴𝐿 stands 5’2
○ TER based on estimate of energy
DBW = 5 x 12 + 2 = 62 inches
expenditure according to physical
= 62 inches x 2.54 cm = 157.48
activity level Physical Activity
cm
Level (PAL)
= 157.48 - 100 = 57.48 kg
○ Underweight
= 57.48 - 5.748 (10%) = 51.732
■ + 250 kcal – BMI = 16.5 to
kg
18.5
= 52 kg
■ + 500 kcal – BMI < 16.5
○ Overweight
TER / day = 35 kcal x 52 kdbw
■ - 250 kcal – BMI = 25.0 to
= 1820 kcal / day (exact)
29.9
= 1800 kcal / day (rounded
■ - 500 kcal – BMI ≥ 30
off)
Activity Sample Occupation kcal /
Level kg PERCENTAGE DISTRIBUTION
Category / body OF TER TO CPF
Work weight ● Determine the amount of
Intensity macronutrients for diet prescription
Sedentar Mostly resting with little or no 30
activity ● Determining the carbohydrate,
y protein, and fat requirement based on
Light Occupations that require 35
minimal movement, mostly Acceptable Macronutrient Distribution
sitting / desk work or Range (AMDR) as suggested in the
standing for long hours and /
or with occasional walking [ 2015 PDRI
professional, clerical,
technical workers, Acceptable Macronutrient
administrative and Distribution Range
managerial staff, driving light
vehicles (cars, jeepney),
housewives with light
housework (dishwashing,
preparing food) ]

Note: For clinical conditions, and for
children and other age or physiological
groups, modifications in the distribution
of carbohydrate, protein, and fat must
be made accordingly
𝐶𝑃𝐹 = 𝑇𝐸𝑅 × % 𝑜𝑓 𝑇𝐸𝑅 (𝑑𝑒𝑐𝑖𝑚𝑎𝑙)
For a regular diet (ex. TER = 1500 kcal)
● Allot 65% of the TER for
carbohydrates, 15% protein, and
20% for fat as shown in the example:
– this is based off AMDR range table
above
Carbohydrat 1500 kcal x 0.65 = 975
es kcal
Protein 1500 kcal x 0.15 = 225
kcal
Fat 1500 kcal x 0.20 = 300
kcal
● Calculate the number of grams of
carbohydrate, protein and fat by
dividing the kcal for each nutrient by
the corresponding physiological fuel
value (4 kcal for CHO, 4 kcal for
CHON, and 9 kcal for fat per gram) –
RENI equivalents
Carbohydrat 975 kcal ÷ 4 kcal/g =
es 243.75
Protein 1225 kcal ÷ 4 kcal/g =
56.25
Fat 300 kcal ÷ 9 kcal/g = 33.33
● Round off total calories to the
nearest 50, and for carbohydrates,
proteins and fats, to the nearest 5
grams (divisible by 5)
Carbohydrat 243.75 → 245 g
es
Protein 56.25 → 55 g
Fat 33.33 → 35 g
● Thus, Diet Prescription: 1500 kcal,
245g Carbohydrates, 55g Protein,
and 35g Fat
Food Label
Serving Information
● Indicate how much ang isang
container
● Yung isang pack ilang seving yan
● In one pack merong 4 serving so 4
cups each cup kay 226g (refer to
picture below)
● Look at number of servings and
serving size
● Serving sizes are standardized to
make it easier to compare similar
foods
● Serving size reflects the amount that
people typically eat or drink
● NOT a recommendation of how
much you should eat or drink
Calories
● Amount per serving
● So merong 280 calorie per serving
● If mahurot in one sitting, (280 x4,
since 4 servings man per container)
● Provide a measure of how much
energy you get from a serving of this
food
Nutrients
● A guide on what nutrients is present
on food
● Shows you some key nutrients that
impact your health
 ● You can use label to support your
personal dietary needs
● Look for foods that contain more of
the nutrients you want to get more of
or and less of the nutrients you may
want to limit
● Saturated fat, sodium, added sugars =
consume less of this
Single Ingredients Sugar Label
Percent Daily Value
● Percentage value for each nutrient in
a serving of the food.
● Reference amounts of nutrients to
consume or not to exceed each day
● Shows how much a nutrient in a
serving of a food contributes to a
total daily diet
● Helps you determine if a serving of
food is high or low in nutrient
Nutritional Facts Label Variation
Dual Column Label
● Products that are larger than a
single serving
● May be consumed in one sitting or
not
● Indicates calories per serving and
per container
● Helps people know kung gaanoa
karami ang kanilang calories ma
consume if ubosin or hindi
● Packages and containers of
products such as pure honey, syrup,
they are not required to include
declaration of number of grams of
number of sugars, but declaration of
percent daily value of sugar must be
included
● Manufactures are encouraged to use
a cross symbol immediately
following the added sugar percent
daily value because this will lead to
a foot note located at the bottom that
explains the amount of added sugar
that one serving of the product
contributes to the diet as well as the
contribution of s serving of a product
toward the percent daily value for
added sugar
● Labeled this way so that it does not
look that more sugar has been
added to the product and to ensure
that consumers have information
how serving of the product
contributes to the daily value of
added sugar and to their daily diet
 a. 1 Medium Fat meat
● Find MFMeat in table
● Compute CHO, CHON, AND FAT
○ CHO: Since no CHO, do not
solve
○ CHON: (8x4)
○ FAT: (6x9)
● Add all
○ (8x4) + (6x9) = 86 kcal
● Another way is copy lang from
Food Exchange List
last column ng FEL table if given
● Quick estimation of CHO, CHON,
fat, and energy content of the diet
● Carbs, protein, and fats values is
constant

Fel Table

Ex. 2

● Grams x percentage = answer x

distribution of calorie
● For C:
○ 100g x.50 = 50
○ 50 x 4 = 200 kcal
COMPUTATIONS FOR FEL ● For P:
○ 100G X .20 = 20
NOTE: CHO - 4 | CHON - 4 | FAT - 9 ○ 20 X 4 = 80 kcal
Energy Content ● For F:
● Note: Always refer from the FEL ○ 100 x .30 = 30
table ○ 30 x 9 = 270 kcal
Ex. 1 ● Add everything
○ 200 + 80 + 270 = 550 kcal

Number of Exchange
● Quantity ÷ legend
● Ex. find # of EX of mango
○ 980g ÷ 70g = 14
 ● OR quantity ÷ # of exchange
Quantity
● Exchange x legend
● Ex. find quantity of mango
○ 14 x 70 = 980
Note: match the units
Sample FEL table computation
● Note: FEL = 2 decimals
● First solve for diet prescription (Refer
to previous lab lesson)
Note: we will solve FEL of a 15 year old who
stand 5’0
● You will decide how many exchange
you will input but note the following:
○ Vegetables: max is 6
○ Fruits: max is 10 (but check px
health; lowered if px has
diabetes)
○ Milk: usually 2 glasses
■ for children: pwede high
fat
■ For adult: pwede low fat
■ For old: skimmed
○ For fat, usually 2-3
● To solve for CHO or C-gram
○ Take the C-gram value of the
food given in FEL table (found in
book)
■ Ex. for vegetable C-gram
is 3
○ Multiply the value that you took
from the FEL table to the
number of exchange you placed
■ Ex. 3 x 6 = 18
● To solve for CHON or P-gram
○ Take the P-gram value of the
food given in FEL table (found in
book)
■ Ex. for vegetable is 1
○ Multiply the value that you took
from the FEL table to the
number of exchange you placed
■ Ex. 1 x 6 = 6
● To solve for FAT or F-gram
○ Take the F-gram value of the
food given in FEL table (found in
book)
■ Since there is no f-gram
value indicated for
vegetable we will use meat
as our example
● Ex. for low fat milk is 3
○ Multiply the value that you took
from the FEL table to the
number of exchange you placed
■ 1x3=3
 ● To solve for kcal ○ C-gram: 400
○ Multiply the C-gram, P-gram, ■ 400 + 5 = 405
and F-gram values you solved ■ 400 - 5 = 395
to distribution of calories (C- 4, ■ Range = 395 to 405
P- 4, F- 9) ○ P-gram: 100
■ We will use vegetable as ■ 100 + 5 = 105
example for this ■ 100- 5 = 95
● C-gram: 18 X 4 = 72 ■ Range = 95 to 105
● P-gram: 6 x 4 = 24 ○ F-gram: 75
● Since there is no Fat, ■ 75 + 5 = 80
you will not solve ■ 75 - 5 = 70
anything ■ Range = 80 to 70
○ Add everything ○ Kcal: 2650
■ 72 + 24 = 96 kcal ■ 2650 = 50 = 2700
■ So, total kcal for vegetables ■ 2650 - 50 = 2600
in your fel is 96 kcal ○ Note: Pasok dapat ang ang total
values mo sa range para correct
na

● Proceed into FEL distribution to Bfast,

NOTE: assuming that you have finished
lunch and supper/dinner ‘
solving and filling the whole FEL table, add
○ To get kcal per food, multiply # of
up all values to get its total
exchange to kcal of food based of
FEL table (yung galing sa book)
■ EX. fruits
● Total exchange: 3
● Value from FEL: 40
● 3x40 = 120 kcal

● Check if you have placed the correct

number of exchanges and if your
dietary prescription is correct. To do
this, you will have to solve for
allowance. To solve for the allowance
of your CPF, you will add 5 and
subtract 5. To solve for the allowance
of you kcal, add 50 and subtract 50

● Make a summary of total kcal per
meal
Note: we will use another example here
● Solve for total grams and total content
(use 4,4,9)
○ Add the total of Cgram, Pgram,
Fgram
○ After adding divide it to CPF value
(4,4,9)
■ 16.50 x 4 = 66
■ 69.50 x 4 = 278
■ 23 x 9 = 207
○ Add everything together and the
answer should be equal to total
calorie content
● Solve for Percentage distribution
○ Take total Kcal per CPF then
divide it to total kcal x 100. In
short, divide the total calorie per
nutrient divided by total calorie
content x 100
■ 66 divided by 551 x 100 =
11.98
■ 278 divided by 551 x 100
=50.45
■ 207 divided by 551 x 100 =
37.57
○ Add all answers and should be
equal to 100
○ If may discrepancy na konti like
99.99 okay lang yan
● Kcal per serving
○ Divide kcalorie content per
nutrient to how many serving
(number of servings)
■ 66 divided by 8 = 8.25
■ 278 divided by 8 = 34.45
■ 207 divided by 8 = 25.88
○ Add all then yun kcal per serving
● Grams per serving
○ Total grams divide to number of
serving
■ 16.50 divided by 8 = 2.06
■ 69.50 divided by 8 = 8.69
■ 23 divided by 8 = 2.88
○ Add all for total
PHIL-FCT
● Unique identifying name of country’s
web based nutrition tool which
provides accessible and detailed
information on the nutritional
composition of about 1500
commonly consumed foods in the
country
● It is used as a basis in dietary intake
assessments, nutritional research,
and nutritional epidemiology. It is
also used for agricultural research,
food formulation, and assessing food
biodiversity and food security
● Note: use 3 decimal places
 ● CHOLE
○ Take the cholesterol value of food
from FCT then multiply it to
frequency of use
■ Bangus: 52 x 2.80 = 145.600
(ang mag labas sa calcu kay
145.6)

● SFA
○ FCT value x FOU
■ Ex. Bangus: 1.66 x 2.80 =
4.648

● Solve for Frequency of use ● Vitamins and Minerals

○ Quantity divided by weight based ○ FOU x FCT value
on FCT table provided or list of ■ Ex. Vit A: 2.80 x 0.1 = 0.280
ingredients na legend (basta this ● Total per nutrient
is provided) ○ Add everything together
○ Match the units
■ Bangus: 280g divided by 100g =
2.80
■ Ginger: 200g divided by 100g =
2
● Per nutrient classification
■ Onion: 80g divided by 40g = 2
○ E total lahat ng vitamins
■ Eggplant: 1 cup divided by ½ ○ E total lahat ng minerals din
cup = 2
■ Garlic: 9g divided by 3g = 3
■ Peppercorn: 1 tsp divided by 1
tsp = 1
■ Finger chili: 5 pcs divided by 10
pcs = 0.50
■ Vegetable oil: 1 tbsp divided by
1 tbsp = 1
■ Salt: 1 tsp x ¼ ( e x 4 ang 1/4
tsp para ma 1 tsp) = 4
■ Vinegar cane = 1 cup ang given
so convert to grams since
walang cup unit. May note: 1
cup or 250 ml = 250 g.
Therefore,, 250 g divided by 100
= 2.5
● Percentage Distribution
○ Total per nutrient divided by total
per nutrient per classification x
100 = percentage distribution
■ .61 divided by 95.18 x 100 =
0.62
■ .21 divided by 95.18 x 100 =
-.22
■ 94.36 divided by 95.18 x
100= 99.14
● E add ang tatlo dapat
100
● If 99. something,
katanggap-tanggap

● Quantity per serving

○ Divide total per nutrient to per
serving
■ .61 divided by 8 =0.08
■ .21 divided by 8 = 0.03
■ 94.56 divided by 8 = 11.80
○ Arrange from highest to lowest by
numbering it

● Transfer everything that you have

computed to food label