Nutrition and Diet Therapy

(Week 2 Topic 3)
NCM 105 (LAB)
COURSE CODE: NCM 105
Nutrition and Diet Therapy

COURSE DESCRIPTION: This course deals with the study of food in relation to health and illness. It
covers nutrients and other substances and their action, interaction and
balance in relation to health and diseases and the process by which the
human body ingests, digests, absorbs, transports, utilizes, and excrete
food substances. It also focuses on the therapeutic and food service
aspects of the delivery of nutritional services in hospitals and other
healthcare institutions. The learners are expected to develop the
competencies in appropriate meal planning and education to a given client.

COURSE INTENDED At the end of this course, the students should be able to:
LEARNING OUTCOMES:
1. Apply knowledge of physical, social, natural and health sciences and
humanities in nutrition and diet therapy;
2. Provide safe, appropriate, and holistic care to individuals, families,
population group, and community utilizing the nutrition care process;
3. Apply guidelines and principles of evidence-based practice in nutrition
and diet therapy;
4. Practice nursing in accordance with existing laws, legal, ethical, and
moral principles related to nutrition and diet therapy;
5. Work effectively in collaboration with inter-, intra-, and multi-disciplinary
and multi-cultural teams in providing nutritional care
LEARNING MATERIAL FOR
WEEK NUMBER: 2 Topic 3
(Lab)
I. TITLE: Percentage Nutritional Status (% NS)

II. OBJECTIVES: After this lesson, you are expected to:

→ Explain the importance and significance of actual weight (AW) and DBW
in determining % NS
→ Compute for one’s percentage nutritional status (%NS), infant’s and
children’s, adult’s
→ Interpret the computed result of %NS

III. INTRODUCTION: This lesson gives an overview about the knowledge/information on

percentage nutritional status, and its computation. Nutritional status is very
important to everyone since it is a requirement for health of a person
convinced by the diet, the levels of nutrients containing in the body and
normal metabolic integrity. Normal nutritional status is managed by balance
food consumption and normal utilization of nutrients. Once a person knows
his/her % NS with specified nutrition category, that is, if he/she is within the
normal level or not, it is a midway for his/her to strive to be particular of
things to do in order to achieve and maintain good NS.
IV. CONTENT:
Nutritional status is the state of a person’s health in terms of the nutrients in his or her diet.
[1]

Nutritional status is a need/demand of health of a person convinced by the diet, the levels
of nutrients containing in the body and normal metabolic wholeness. Normal nutritional
status is managed by balance food consumption and normal utilization of nutrients.
Malnutrition is caused by imbalance food intake and faulty utilization of nutrients. [2]

The state of a person’s health in terms of the nutrients in his or her diet. [1]

Why is nutritional status important?

The nutritional status of an individual is usually an outcome of different factors that

interrelate with each other at different levels. Aspects which are important for public
health are: recognizing the role of diet at the onset of many diseases and assessing
the nutritional status of an individual, family and community. [3]
Solving for %NS (Nutritional Status)

%NS = AW X 100
DBW

AW (Actual Weight)
DBW (Desirable Body Weight)

Example:

A patient who stands 4’ 11”; AW = 108lbs. (convert lbs. to K)→108/2.2

= 49K

Solve for DBW first → DBW= 45K=99lbs

%NS = AW X 100
DBW

= 49 K X 100
45 K

%NS = 108.89 =109% → Normal

Example: A patient who stands 5’1”; AW = 58K

Solve first for DBW=49K

%NS = AW X 100
DBW

= 58K X 100
49 K

%NS = 118.37=118% → Obese

Reference/Standards used [4]

a.) Weight-for-Height – classification of nutritional status by McClaren and Read (1972)

Category of NS Range
Overweight 110% of standard weight
Normal 90% - 109% of standard weight
Underweight, Mild 85% - 89% of standard weight
Undernourished, Moderate 76% - 84% of standard weight
Undernourished Severe 75% of standard weight
b.) Weight-for-Age – Philippine classification of undernutrition (FNRI) (based on Gomez’s
classification)

Depending on how far a weight compares with his/her standard weight, a child is classified as:

Normal, when the child’s weight is between 91% and 110% of his/her ideal weight;
First Degree or Moderately Underweight, when the child’s weight is only 76% -90% of his/her
ideal weight;
Second Degree or Moderately underweight, when the child’s weight is only 61% - 75% of his/her
ideal weight;
Third Degree or Severely undernutrition, when the child’s weight is only 60% or less of his/her
ideal weight
(Source: FNRI, 1984)

Category of NS Range
Obese
Overweight
Normal 91% - 110% of ideal weight
1st Degree Malnutrition 76% - 90% of ideal weight
2nd Degree Malnutrition 61% - 75% of ideal weight
3rd Degree Malnutrition 60% or less of ideal weight
Example: 6-year-old child; AW=22K

Solve first for DBW of children= DBW (K) = (Number of years x 2) + 8

DBW = (6x2) + 8 = 20K

%NS = AW X 100
DBW

= 22 X 100
20

% NS = 110% → Normal
V. REFERENCES:
1. cancer.gov/publications/dictionaries/cancer-terms/nutrition-status
2. omicsonline.org/nutrition-disorder-and-therapy/nutritional-status-research-articles.php September, 2020-updated)
3.www.jmedscindmc.com/article.asp?issn=10114564;year=2014;volume=34;issue=5;space=211;epage=213;aulast=Shrivastava
4. Caudal, M.L.C., Basic Nutrition and Diet Therapy, 2nd Edition, C & E Publishing, Inc., Quezon City, 2019

VI. ASSESSMENT TASK:

(Activity/assignment will be sent to respective teams)
Rubrics
Poor 1 Fair 2 Good 3 Excellent 4
Focus on No attempt has Some part of the work is Most part of the work is Entire work is related
Assigned Topic been made to relate related to the assigned related to the assigned to the assigned topic
the work to the topic, but a reader does topic. The work and allows the
assigned topic. not learn much about the wanders off at one reader to understand
topic. point, but the reader much more about
can still learn the topic.
something about the
topic.
20%
Reflection of Little or no Does not go deeply into Relates learning with Shows great depth
Personal explanation or the reflection of learning, research and project, of knowledge and
Learning reflection on generalizations and personal and general learning, reveals
learning, no or few limited insight, uses reflections included, feelings and
details to support some detail. uses concrete thoughts, abstract
reflection. languages. ideas reflected
through use of
specific details.
20%
 Poor 1 Fair 2 Good 3 Excellent 4
Mechanics Many grammatical A few grammatical Almost no grammatical No grammatical
spelling or spelling or punctuation spelling or punctuation spelling or
punctuation errors. errors. errors. punctuation errors.
20%
Organization Ideas seem to be The work is a little hard The work is pretty well The work is very well
randomly arranged. to follow. Paragraphs are organized. One idea organized. One idea
No effort at unclear. The transitions may seem out of place. or scene follows
paragraph are sometimes not clear. Clear transitions are another in a logical
organization. used. sequence with clear
transitions.
20%
Conclusion Incomplete and/or The conclusion does not The conclusion The conclusion is
unfocused. adequately restate the restates the learning. engaging and
learning. restates personal
learning.
20%
Total: 100%
Thank you.