NUTRITION THERAPY FORM

ANSWER SHEET

Name: QUIRIMIT, CHAROMAE ANN J.____________ Date: ___________________ Score:__________

Exercise No.____ Dietary for: Pregnant Woman__________________________________________

Summary of procedures: (3 points)

1. Calculate for the total energy Requirement of a 26 year-old woman, 5’2 in height, 65 kg
and who is in her fourth month of pregnancy.
2. Determine the amount of macronutrient for diet prescription of the pregnant woman.
3. Translate the pregnant woman’s diet prescription into exchanges. Then distributed the
exchanges to meal.
4. Plan a meal for the pregnant woman based on exchanges considering the diet needs and
physiologic changes of the pregnant woman.
5. Repair the sample male through a laboratory activity.

DIETARY CALCULATION (Attach sheet/s used for computation)

A. Height: 5’2 or 157.48cm B. BMI (2 points) = 24.59

Weight: 65kgs Pre-pregnancy- 61kgs
Height- 157.48cm or 1.5748
5x12= 60 + 2 = 62 inches
62 inches x 2.54cm/inch = 157.48 BMI= 61kg/(1.5748m)2 = 61kg/2.48m2 = 24.59

C. DBW (2 points) = D. TER (3 points) = 2575 or 2600 kcal

= 65kg x 35kcal/kg
= 2275 kcal +300 (since pregnant)
= 2575 kcal or 2600 kcal
E. Diet Prescription (5 points) = 2600kcal
CHO = 2600 x .65 = 1690/4 = 422.4g or 420g
PRO = 2600 x .15 = 390/4 = 97.5g or 95g
FAT = 2600 x .20 = 520/9 = 57.78g or 60g

NUTRITION DIAGNOSIS (5 points)

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F. Distribution into Exchanges (10 points)
FOOD ITEM EXCHANGES CHO PRO FAT ENERGY
Vegetables 4 12 4 64
Fruit 4 40 160
Milk
*Whole 1 12 8 10 170
*Low Fat
*Non Fat
Sugar 6 30 120
Rice
*Rice A 3.5 80.5 322
*Rice B 7.5 172.5 15 750
*Rice C 3 69 12 324
Meat
*Low Fat 5 40 5 205
*Medium Fat 2 16 12 172
*High Fat
Fat 6 30 270
TOTAL. 42 416g 95g 57g 2557kcal

G. Distribution into Meals (10 points)

FOOD ITEM EXCHANGES Breakfast AM Snack Lunch PM Sncak Supper Bedtime
Snack
Vegetables 4 1 2.5 1/2
Fruit 4 2 1 1
Milk
*Whole 1 1/2 1/2
*Low Fat
*Non Fat
Sugar 6 2 4
Rice
*Rice A 3.5 1/2 3
*Rice B 7.5 2 2 1 2.5
*Rice C 3 1 2
Meat
*Low Fat 5 1 2 2
*Medium Fat 2 2
*High Fat
Fat 6 4 2
TOTAL. 42

H. Sample Menu (10 points)

Menu Pattern Menu Exchange H.H Weight
Measure (g)
Rice B- Boiled rice 2 1 cup 160g
Tortang Talong
Veggie- Egg plant 1 1pc 45g
MF meat- Egg 1 1pc
LF meat- Boneless milkfish 1 1 slice 35g
Fats- Oil, canola 4 4 tsp 20ml
Adobong Manok
MF meat- Chicken, thigh 1 1pc 35g
Fruits- Pineapple 1 1 slice 80g
Breakfast Fruits- Watermelon 1 1 cup 150g
Sugar- Taho may arnibal at sago 2 ½ cup 80g
Rice C- Toasted bread 1 5pcs 30g
AM Snack Fats- Sunflower seeds 2 2tbsp 16g
Rice B- Boiled rice 2 1 cup 160g
Sinigang na Baboy
Rice A- Taro 1/2 3/8 cup 50g
LF meat- Pork Tenderloin 2 2 slice 70g
Veggie- Tomato 1 ½ cup 45g
Veggie- Okra 1 ½ cup 45g
Veggie- Stringyard longbeans 1/2 ¼ cup 23g
Tamarind
Onion
Lunch Paminta
Halo-Halo
Sugar- Sugar 3 3tsp 15g
Sugar- Nata de Coco 1 1tbsp 15g
Rice A- Sago 1.5 ¾ cup 180g
WF Milk-Milk, evap 1/2 ¼ cup 63ml
PM Snack Rice A- Banana, saba, boiled 1 1 pc 65g
Rice A- Yam, purple 1/2 ½ cup 65g
Rice B- Rice cake pinipig 1 1 slice 50g
Rice B- Boiled rice 2 1 cup 160g
Chicken & Shrimp curry
LF meat- Chicken white meat 1 1 slice 30g
Rice B- Patatas 1/2 ½ pc 85g
Veggie- Carrots 1/2 ¼ cup 23g
WF milk-Milk, evaporated 1/2 ¼ cup 63ml
LF meat- Shrimp, freshwater 1 40g
Dinner Fruits- Pineapple 1 1 slice 80g
Rice C- Bread, loaf 2 4pcs 70g
Midnight Snack Fruits- Apple, red 1 1pc 75g
Exercise Questions:

1. Rationale of the Diet:

The pregnant woman’s caloric intake of 2275 kcal was added with 300 kcal per day to reach
the target weight gain. High protein foods were chosen to manage and support the patient
and baby’s growing body. The patient’s BMI determines an overweight body. Thus, foods
with low levels of fat were incorporated. Rootcrop rice food items were added to provide
high levels of energy with various essential nutrients such as fiber and manganese which are
needed to help ease the mother’s constipation and for proper fetal development of the
fetus.

2. What are the most critical considerations in planning this diet? (5 points)

Many factors were considered in creating this diet, however, there were the most crucial.
One of them is the economy we have right now, this meal plan was centralized to be budget-
friendly. Also, all food ingredients were made sure to be available all year round, so that the
patient will not have a problem finding these food items. Furthermore, the diet focused on
providing heavy foods at a time the patient could still burn the calories since she is
overweight and must exhaust the calories the patient intakes. Another crucial consideration
was the amount of sugar exchange. It was maximized for the fetus’ wellness. And, a rice
snack, which is a heavy food was planned to be consumed in the evening to not starve or
make the patient hungry in the middle of the night. Overall, this diet has only 2557kcal to
help control the weight of the pregnant mother. The mother should not lose weight but add,
however only to the safe range.

3. What problems may be encountered in terms of feeding the patient in general? (5 points)

In general, feeding pregnant women is a challenge. They can be sensitive to certain foods,
and be intolerant due to many factors such as smell, taste, appearance, and mood. Above
all, they can be a picky eater or might crave seasonal or unusual food products. This could be
a major problem because the required calorie intake together with carbohydrates, proteins,
and fats may not be fully ingested by the pregnant women. If the mother would not receive
the right amount of nutrients, she and her baby might suffer malnutrition which may lead to
the unhealthy bearing of a child such as complications during and after birth to herself and
the fetus.

4. What problems may be encountered in terms of feeding the patient using this diet?
(5 points)

Although this diet was carefully planned, problems may still happen since the patient is
pregnant. They could be a picky eater and might not want to consume some food items
prepared. An example of this is that she may find it strange to eat a curry dish with a
combination of seafood and chicken. Also, the strong smell, curry gives off might be too
much for her. Another challenge is eating the prescribed weighted grams because it can be
much work if she is the only person that will prepare this meal plan. While whole-fat milk
would be in dishes and not be consumed as a milk drink, it is still whole-fat milk and is not
 recommended for overweight and obese people. In conclusion, the diet could still be
improved and adjusted according to the patient’s needs and requests.

5. What courses of action is needed to prevent or fix the stated problems? (5 points)

Most of the encountered problems can be easily solved by asking the patient about her
preferred foods. Another way is to create substitute dishes the patient can choose from if
the prior diet plan is a no-no for her liking. As for the measurement problem, the food
preparator could cut and slice according to standard cuts, and count the pieces when
serving. While whole-fat milk’s only solution is to change the dish, giving this in moderation
and once in a while would be fine as long as the whole diet’s fat content is not over the
computed fat requirement. The goal is to give optimum health to the patient by creating a
meal plan according to her needs, thus problems in the prescribed diet must be solved and
eliminated.