Worksheet w1

School of Health and Allied Sciences
Nursing Department
Curriculum 2021-2022
PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY

LABORATORY ACTIVITY 01: MACRONUTRIENTS
Name: Year Level and Set:
Course Code: Date of Submission:
ACTIVITY I. MACRONUTRIENT SOURCES
Description. Nutrients are chemical compounds in food that are used by the body to function properly and maintain
health. Macronutrients are those nutrients that the body needs in large amounts. These provide the body with
energy (calories). Examples are proteins, fats and carbohydrates. Macronutrients are essential nutrients which
the body obtains through food. The amount of macronutrient intake of the body also affects its functioning
such that an excess or deficiency of these nutrients may be clinically significant. It is therefore important to
know the sources of these macronutrients and the manifestations of their deficiency and excess.
At the end of this activity,the students are expected to:

● Identify the food sources of proteins, carbohydrates, and fats in their homes
● Differentiate between the different types of proteins, carbohydrates, and fats identified
● Explain the effects of excessive or deficient levels of the identified proteins, carbohydrates, and fats
Materials Needed. The students will need photographs of foods containing proteins, carbohydrates, and fats
that are found in their homes.
Instructions. Take a picture of FIVE food sources of proteins, carbohydrates, and fats in your homes. Print out
these photographs and paste them on the first column in the tables below. Identify the type of carbohydrate,
fat or protein to which the photographed food source belongs to. Lastly, discuss the effects (in terms of signs
and symptoms or disease process) of excessive or deficient consumption of the different proteins,
carbohydrates, and fats identified.
A. Carbohydrates
Carbohydrate Source Type of Effect/s of deficient Effect/s of excessive
Carbohydrate consumption consumption
1.
PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 1

Academic Intellectual Property Rights: Materials posted over NEO-LMS are the properties of USL and the Facilitators. Students are
not allowed to share it to any third-party individuals not part of the class without any permission from the owners.
2.
3.
4.
5.
B. Proteins
Protein Source Type of Protein Effect/s of deficient Effect/s of excessive
(Complete/ consumption consumption
Incomplete)
1.

2.
3.
4.
5.
C. Fats
Fat Source Type of Fat Effect/s of deficient Effect/s of excessive
consumption consumption
1.

2.
3.
4.
5.
ACTIVITY II. MY MACRONUTRIENT REQUIREMENT
Description. The 2015 Philippine Dietary Reference Intake (2015 PDRI) is a set of dietary standards that
include 1)Estimated average requirement (EAR), 2) Recommended energy intake/ recommended nutrient
intake (REI/ RNI), 3) Adequate intake (AI), 4) Tolerable upper intake/ upper limit (UL), and 5) Acceptable
macronutrient distribution range (AMDR), each having its own use.
This will serve as a basis for determining adequacy for dietary intake of the different macronutrients which is
designed especially for Filipinos. Moreover, it is a basis for planning and assessing diets of healthy groups and
individuals. PDRI is the collective term comprising reference value for energy and nutrient levels of intakes.
The components of PDRI are:
● Estimated Average Requirement (EAR): daily nutrient intake level that meets the median or average
requirement of healthy individuals in particular life stage and sex group, corrected for incomplete
utilization or dietary nutrient bioavailability.
● Recommended Energy/Nutrient Intake (REI/RNI): level of intake of energy or nutrient which is
considered adequate for the maintenance of health and well-being of healthy persons in the
population.
● Adequate Intake (AI): daily nutrient intake level that is based on observed or experimentally-
determined approximation of the average nutrient intake by a group (groups) of apparently healthy
people that are assumed to sustain a defined nutritional state.
● Tolerable Upper Intake Level or Upper Limit (UL): highest average daily nutrient intake level likely to
pose no adverse health effects to almost all individuals in the general population.
RECOMMENDED DIETARY INTAKES FOR FILIPINOS

Source: Food and Nutrition Research Institute: Philippine Dietary Reference Intakes (2015)

At the end of this activity,the students are expected to:
● Identify the food sources of proteins, carbohydrates, and fats in their homes
● Create a personal diet recommendation based on RDI for Filipinos
Materials Needed. The students will need the RDI for Filipinos for macronutrient intake (see images above).
Instructions. Using the RDI for Filipinos for macronutrient intake, each student will identify his/her
recommended macronutrient requirement.
For Table 1, each student will identify his/her total energy requirement per day using the RDI for
Filipinos. He/ she will then compute the corresponding protein, fat and carbohydrate requirement based on
the recommended percentages. The second column should be filled out with what is being asked for in the
first column
Table 1. Macronutrient Requirement per Day

Age
Sex
Total Energy Requirement per day (kcal)
Protein Requirement (kcal)
Fat Requirement (kcal)
Carbohydrate Requirement (kcal)
Water (mL)
For Table 2, based on the identified dietary requirements in Table 1, each student will identify food
sources within his/ her usual daily diet of the macronutrient in Column 1. The student will then identify/
compute the amount of energy from the identified food (in column 2) ensuring that the total computed
energy (Column 3) will not exceed the student’s recommended macronutrient requirement per day (column
1).
Table 2. Sources of Macronutrients to Meet Daily Requirement

Macronutrient Possible Food Sources Computed Energy based on Food
Requirement Per day Source (kcal)
(kcal)
Protein
Total:

Carbohydrates
Total:
Fats
Total:
ACTIVITY III. MY BLOOD GLUCOSE LEVEL
Description. Glucose is a monosaccharide and is the main sugar found in the blood. Glucose is significant in
that it is the major source of energy for cellular metabolism. However, a deficient or excess amount of glucose
in the blood may affect general health and will produce certain signs and symptoms. Blood tests are done in
order to measure the amount of glucose in the blood. Blood glucose tests may be done depending on the
physician’s order:
● Fasting Blood Sugar/ Glucose (FBS/ FBG) in which blood glucose level is measured after a prescribed
period of fasting random;
● Random Blood Sugar/ Glucose (RBS/ RBG) in which blood glucose is measured at any time without the
need for fasting;
● Oral Glucose Tolerance Test (OGTT) in which blood glucose is measured at regular intervals within a 2-
hour period after administering a glucose load;
● Post-prandial Blood Glucose Test in which blood glucose is measured after consuming food or drink.

Image source: https://www.cdc.gov/diabetes/basics/getting-tested.html
Blood glucose tests are also useful in diagnosing and monitoring Diabetes Mellitus. Random blood
sugar testing is a dependent action of bedside nurses especially when there is a need to monitor glucose levels
of patients. At the end of this activity, the students are expected to:
● Evaluate blood glucose level as an indicator of certain body conditions.
Materials Needed. The students will need a glucometer strip and lancet needle (one per student). The students
should also bring cotton balls and alcohol for cleansing of the injection site.
Image source: https://cdn.anscommerce.com/image/tr:h-600,w-600,cm-pad_resize/data/drodin/14-July-2021/8906110651044_1.jpg

Instructions. The students will be asked to pair with another student. Each pair will then perform the following
steps to measure the blood glucose level of their partner.
How to use a blood glucose meter:

1. Perform handwashing or wear gloves according to appropriate protocols.
2. Insert a test strip into your meter.
3. Use the lancing device on the side of the fingertip to get a drop of blood.
4. Touch and hold the edge of the test strip to the drop of blood and wait for the result.
5. The blood glucose level will appear on the meter's display.
Image source: https://i0.wp.com/lh3.googleusercontent.com/-gbsgmrCbuBI/W8x3CuDzZmI/AAAAAAAACu8/SPMqV5iad3UHCrl4JS2O64U0qav3kjbIgCLcBGAs/w1200-

h630-p-k-no-nu/how%2Bto%2Buse%2Ba%2Bglucometer.png?resize=650,400
My RBS value:
Interpretation:


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School of Health and Allied Sciences

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY

Name: Year Level and Set:

Course Code: Date of Submission:

ACTIVITY I. MACRONUTRIENT SOURCES

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

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 1

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 2

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 3

ACTIVITY II. MY MACRONUTRIENT REQUIREMENT

RECOMMENDED DIETARY INTAKES FOR FILIPINOS

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 5

Table 1. Macronutrient Requirement per Day

Total Energy Requirement per day (kcal)

Protein Requirement (kcal)

Fat Requirement (kcal)

Carbohydrate Requirement (kcal)

Table 2. Sources of Macronutrients to Meet Daily Requirement

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 7

ACTIVITY III. MY BLOOD GLUCOSE LEVEL

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 8

Image source: https://cdn.anscommerce.com/image/tr:h-600,w-600,cm-pad_resize/data/drodin/14-July-2021/8906110651044_1.jpg

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 9

How to use a blood glucose meter:

Image source: https://i0.wp.com/lh3.googleusercontent.com/-gbsgmrCbuBI/W8x3CuDzZmI/AAAAAAAACu8/SPMqV5iad3UHCrl4JS2O64U0qav3kjbIgCLcBGAs/w1200-

PNCM 1053 NUTRITION AND DIET THERAPY- LABORATORY WORKSHEET 01 10

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