Bern Michelle B. Nerquit Date Due: Aug.

30, 2020
BSNE-2 Date Submitted: Aug. 29, 2020
Score:
Page 1-2.
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 = 152.4 cm and actual body weight = 119 lbs
Convert lbs into kg weight: 119 lbs / 2.2 = 54 kg
2. Calculate your basal needs = 0.9 x 47.16 kg (DBW) x 24 = 1,018.656
3. Estimate physical activities = 1,018.656 – (1,018.656 x 0.50)
= 1,018.656 – 509.328
= 509.328 kcal
4. Add values 2 and 3 to get TEA = 1,018.656 + 509.328 = 1,527.984 kcal
5. Distribute the total energy allowance among carbohydrates, proteins and fats as follows:
Carbohydrates: 50%-70%
Proteins: 10%-15%
Fats: 20%-30%
6.

Carbohydrates = 1,527.984 kcal x 0.65 = 993.1896 kcal

Proteins = 1,527.984 kcal x 0.15 = 229.1976 kcal
Fats = 1,527.984 kcal x 0.20 = 305.5968 kcal

7.

Carbohydrates = 993.1896 kcal / 4 = 248.2974 g

Proteins = 229.1976 kcal / 4 = 57.2994 g
Fats = 305.5968 kcal / 9 = 33.9522 g

8. For simplicity and practicality of the diet prescription (Rx), round off calories to the nearest
50, and carbohydrates, proteins, and fats to the nearest 5 g. Thus, your diet prescription is”
Diet Rx = 1,550 kcal Carbohydrate 250 g Protein 55 g Fat 35 g
B.
Table 1-1. Meal Plan for a Normal Diet
Food No. of CHO PRO FAT ENERGY Meal Distribution
Exchange Exchanges
s (g) (g) (g) (kcal) B L D PM A Midnight
Sn M Sn
Sn
I. 3 9 3 - 48 1 1 1
Vegetable
II. Fruits 4 40 - - 160 1 1 1 1
III. Milk 1 12 8 - 80 1
(Skim)
IV. A 1 23 0 - 92 1
Rice B 4 92 8 - 400 1 1 1 1
C 2 46 8 - 216 1 1
V. LF 2 - 16 2 82 1 1
Meat MF 2 - 16 12 172 1 1
VI. Sugar 5 25 - - 100 3 1 1
VII. Fat 4 - - 20 180 1 1 2

Table 1-2. Sample Menu for a Normal Diet

Breakfast Lunch Dinner
(Indicate HH measures) (Indicate HH measures) (Indicate HH measures)
Milk, skim 1 cup Chicken Salad Rice (brown 1 cup
Sandwich: rice)
Apple, red 1 pc Spinach 1 ½ cup
leaves Sweet Potato 1 ¼ cup
Vegetable Tomato (yellow)
Omelette: Chicken, 1 slice
Egg 1 pc breast Broccoli ½ cup
Bell Pepper ½ cup Carrot
Onion Orange, kiat 3 pcs
Potato 1 ¼ cup, kiat Brisket 1 slice
cubed 8 pcs
Chestnut, Watermelon 1 slice
Bread, 1 ½ pcs roasted
wheat Mayonnaise 1 tsp Shrimp, 4 pcs
greasy back
Bread, 2 pcs
hamburger
bun
Snacks
AM Snack PM Snack Midnight Snack
Marshmallow 3 pcs Banana 2 pcs Mango 2 pcs
Cookies, lady 5 pcs Chips Chips
fingers
Cashew nut, 6 pcs, Watermelon 1 ½ tbsp Prunes 2 pcs
roasted whole
 Food Group List Sample Menu Household
Measure
No. of
Exchange
Meal
1 Milk Milk, skim 1 cup
1 Fruit Apple, red 1 pc
Vegetable
Omelette
1 MF Meat Egg 1 pc
Breakfast 1 Vegetable Bell Pepper ½ cup
Onion
1 Rice B Potato 1 ¼ cup, cubed
1 Rice C Bread, wheat 1 ½ pcs
AM Snack 1 Sugar Marshmallow 3 pcs
1 Rice B Cookies, lady 5 pcs
fingers
2 Fat Cashew nut, 6 pcs, whole
roasted
Chicken Salad
Sandwich
1 Vegetable Spinach leaves 1 ½ cup
Tomato
Lunch 1 LF Meat Chicken, breast 1 slice
1 Fruit Orange, kiat 3 pcs
kiat
1 Rice B Chestnut, 8 pcs
roasted
1 Fat Mayonnaise 1 tsp
1 Rice C Bread, 2 pcs
hamburger bun
PM Snack 3 Sugar Banana Chips 2 pcs
1 Fat Watermelon 1 ½ tbsp
1 Rice B Rice (brown 1 cup
rice)
Dinner 1 Rice A Sweet Potato 1 ¼ cup
(yellow)
1 Vegetables Broccoli ½ cup
Carrot
1 MF Meat Brisket 1 slice
1 Fruit Watermelon 1 slice
1 LF Meat Shrimp, greasy 4 pcs
back
Midnight Snack 1 Fruit Mango Chips 2 pcs
1 Sugar Prunes 2 pcs
Additional Tables
Computation
List Food No. of CHO PRO FAT Energy
Exchanges
I Vegetables 3 9 3 - 48
II Fruits 4 40 - - 160
III Milk (Skim) 1 12 8 - 80
VII Sugar 5 25 - - 100
=86
250(prescribed carb)
- 86(carbohydrate partial sum)
164/23 = 7.13 or 7 rice exchanges
IV Rice A (low) 1 23 - - 92
B (med) 4 92 8 - 400
C (high) 2 46 8 - 216
=27
55 (prescribed carb)
- 27 (protein partial sum)
28/8 = 3.5 or 4 meat exchanges
V Meat LF 2 - 16 2 82
MF 2 - 16 12 172
=14
35 (prescribed fat)
- 14 (fat partial sum)
21/5 = 4.2 or 4 fat exchanges
VI Fat 4 - - 20 180
TOTAL 247 59 34 1530
III. Questions for Discussion
1. What are the bases for estimating the desirable intake of an individual?
There are a number of factors that contribute to the estimated desirable intake
of an individual, such as: (1) height of the person. Height is considered to be one of
the indicators that needs to be known in calculating the desirable body weight. The
desirable body weight can give an individual the idea of how much he or she must
eat in order to achieve the said appropriate weight. (2) Basal need. This is the overall
energy needed by the individual in order to carry out metabolic functions and this is
different for males and females. Thus, it is an important factor that needs to be
considered in assessing an individual’s daily intake. (3) Physical activities. The food
intake of an individual may depend on their own lifestyle, may it be a sedentary
lifestyle, a lifestyle with light activity or moderate activity. This is a factor that needs
to be considered because in some instances wherein the person does not engage in
any physical activities, in order to compensate for the lack of movement, he or she
must not eat more than what is necessary. There must be a balance between how
much food goes into the body and how much of that food comes out.
2. What are the pointers to consider in planning a normal diet? A therapeutic diet?
In planning a normal diet, or a therapeutic diet one must consider the
following pointers: first, the fact that it must consist of a variety of foods that contain
the appropriate nutrients and minerals needed by the body in order to function
properly. This means that every meal must contain the three basic food groups, go,
glow and grow. Aside from the fact that it contains all the good nutrients our body
needs, it also acts as an enticer for individuals to eat more healthily because it
provides the consumer a chance to try out different meals and dishes. Second, it
must be in accordance to the individual’s basic caloric needs. This is crucial because
it must not be too little nor too much. Third, is the client’s engagement in any
physical activities or workout. Fourth, is to consider the client’s age, height and
weight. These three can indicate the amount of food needed for a
normal/therapeutic diet. These pointers must be addressed and considered in order
to achieve the best results for a healthy life.