PRESENTE, JAY EM C.

| BSN2-B

Module 4
Nutrition in the Life Cycle : Adolescence

EVALUATIONS
1. Identify food items essential to adolescent
Adolescence is the period of rapid growth that causes major physical change because it
is the transition period of human development from childhood to adulthood. Thus, calorie
requirements also increase, and protein needs are high for muscle mass development. Fish,
meat, beans, and milk are good sources of protein. Rice and root crops such as kamote, ube,
and gabi are rich in carbohydrates. Iron can be obtained from eggs, liver, and green-leafy
vegetables. Vitamin C for immune function and absorption of iron can be obtained from
papaya, atis, anona, guava, and other citrus.

2. Explain and provide food exchange and meal distribution for female teenager
standing 5 feet 6 inches and weighs 55 kilograms with moderate activity.

Check for the BMI:

𝑤𝑒𝑖𝑔ℎ𝑡 (𝑘𝑔) = 55 𝑘𝑔
𝐵𝑀𝐼 = 2
=
ℎ𝑒𝑖𝑔ℎ𝑡 (𝑚) (1.6764)2
𝐵𝑀𝐼 = 19.57 (𝑁𝑂𝑅𝑀𝐴𝐿)

a. Determine your height = 167.64 cm and actual body weight.

𝐻𝑒𝑖𝑔ℎ𝑡 = 66 𝑥 2.54 = 167.64 𝑐𝑚
𝐷𝐵𝑊 = (167.64 − 100) − 10%
𝐷𝐵𝑊 = 67.64 − 6.764
𝑫𝑩𝑾 = 𝟔𝟎. 𝟖𝟕𝟔

a. Calculate your basal needs.

𝐵𝑎𝑠𝑎𝑙 𝑁𝑒𝑒𝑑𝑠 = 0.9 𝑥 60.876 𝑘𝑔 𝑥 24
𝑩𝒂𝒔𝒂𝒍 𝑵𝒆𝒆𝒅𝒔 = 𝟏𝟑𝟏𝟒. 𝟗𝟐 𝒌𝒄𝒂𝒍

b. Estimate physical activities = Moderate activity (female) = 60%

𝑃ℎ𝑦𝑠𝑖𝑐𝑎𝑙 𝐴𝑐𝑡𝑖𝑣𝑖𝑡𝑖𝑒𝑠 = 1314.92 𝑘𝑐𝑎𝑙 𝑥 60%
𝑷𝒉𝒚𝒔𝒊𝒄𝒂𝒍 𝑨𝒄𝒕𝒊𝒗𝒊𝒕𝒊𝒆𝒔 = 𝟕𝟖𝟖. 𝟗𝟓𝒌𝒄𝒂𝒍

c. Total Energy Allowance (TEA)

𝑇𝐸𝐴 = 1314 𝑘𝑐𝑎𝑙 + 788.95 𝑘𝑐𝑎𝑙
𝑻𝑬𝑨 = 𝟐𝟏𝟎𝟑. 𝟖𝟕 𝒌𝒄𝒂𝒍

d. Distribute total Allowance among CHO, Protein, Fat

Carbohydrates 𝟐𝟏𝟎𝟑. 𝟖𝟕 kcal x 0.65 = 1367.52 kcal

Protein 𝟐𝟏𝟎𝟑. 𝟖𝟕 kcal x 0.15 = 315.58 kcal
Fats 𝟐𝟏𝟎𝟑. 𝟖𝟕 kcal x 0.20 = 420.77 kcal
PRESENTE, JAY EM C. | BSN2-B

e. Calculate number of grams.

Carbohydrates 1367.52 kcal /4 = 341.88 g

Protein 315.58 kcal /4 = 78.90 g
Fats 420.77 kcal /9 = 46.75 g

f. Simplify diet prescription

𝑫𝒊𝒆𝒕 𝑹𝒙 ∶ 𝟐𝟏𝟎𝟎 𝒌𝒄𝒂𝒍; 𝑪𝑯𝑶 − 𝟑𝟒𝟎 𝒈, 𝑷𝒓𝒐𝒕𝒆𝒊𝒏 − 𝟖𝟎 𝒌𝒄𝒂𝒍, 𝑭𝒂𝒕𝒔 − 𝟒𝟓 𝒌𝒄𝒂𝒍

g. Provide the food exchange and meal distribution.

Food No. of CHO PRO FAT ENERGY Meal Distribution
exchange Exchange 340 g. 80 g. 45 g. kcal B L D Sn
s
I. Veg A 3 9 3 - 48 1 1 1 -
Veg B 3 9 3 - 48 1 1 1 -
II. Fruits 4 40 - - 160 1 1 1 1
III. Milk-LF 3 36 24 15 375 1 - 1 1
IV. Rice 10 230 20 - 1000 4 4 2 -
V. Meat/Fish 3 - 24 3 1 1 1 -
LF 123
VI. Sugar 4 20 - - 80 1 - 1 2
VII. Fat 5 - - 25 225 1 1 1 2
TOTAL 35 344 74 43 2059 11 9 9 7

Rice: 340 – 114 Meat/Fish: 80 – 50 Fats: 45 – 18

= 226 / 23 = 30 / 8 = 27 / 5
= 9.8 or 10 = 3.75 or 4 = 5.4 or 5

3. Prepare a meal plan for lunch.

Lunch
Ginisang repolyo ( ½ cup of Cabbage, ½ cup of carrots)

2 cups of rice

1 Galunggong

1 lakatan

5 pcs pili nuts

1 pastillas