NCM 105 LAB

ACTIVITY # 2 – CALCULATING DIET & MEAL PLANNING

Name:Ma. Genevieve E. Villaflor

Year & Section: BSN2-A

To prepare for the computation of different therapeutic diets,

nursing students should first acquire knowledge in calculating
diets for normal individuals and planning regular menu using
the Food Exchange List (FEL). The FEL is one of the basic tools
in nutrition and diet therapy. It is used in planning and
estimating the energy and macronutrients of normal and
therapeutic diets.
I - Objectives
This laboratory session helps you compute your own calorie
requirements and plan your meals.
At the end of the 3-hour laboratory session, you should be able
to:
1. Assess your nutritional status and compute for your
calorie requirements; and
2. Plan a one-day menu based on your requirements.
II – Procedures
A. Following the steps in estimating the desirable body weight
(DBW) discussed in the lecture portion, calculate your Total
Energy Allowance (TEA).
1.Determine your height = 163cm (in feet & inches or meters)
and actual weight 80kg (in kilograms or in pounds)

 2.Compute for your desirable body weight (DBW)

a.Tannhausser’s Method

163cm
-100
63
-6.3 (10%)
56.7kg
3.Calculate for your basal needs =
0.9 x 56.7kg DBW x 24 hours = 1224.72 kcal

BASAL NEED
MALE = 1kcal per kg DBW/hour
FEMALE = 0.9kcal per kg DBW/hour

4.Estimate physical activities (SEDENTARY)= 367.42 kcal

5. Add values from 3 and 4 to get TEA =

1224.72 kcal +367.42 kcal =1592 kcal

6. Carbohydrates: = 1592kcal x 0.65 = 1034.8kcal

Proteins: = 1592kcal x 0.15 = 238.8kcal
Fats: = 1592kcal x 0.20 = 318.4kcal

7. Carbohydrates: = 1035 kcal /4 = 258.75g

Proteins: = 239kcal /4 = 59.75g
Fats: = 318 kcal /9 = 35.33g

Diet Rx: 1592kcal: 258.75gCHo, 60g CHON, 35.33g COOH