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    Diet and WT Management

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    pet_al2001
    The document provides information on diet, weight management, and calorie balance. It discusses balancing calorie intake with daily energy expenditure to maintain a stable weight. Key points covered include defining calories and macronutrients, calculating daily calorie requirements, examples of calorie and nutrient content of various foods, the importance of a balanced diet, and incorporating regular exercise. Tips are given for creating sample meal plans that meet calorie and nutrient needs.

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    Diet and WT Management

    Uploaded by

    pet_al2001
    229 views33 pages
    The document provides information on diet, weight management, and calorie balance. It discusses balancing calorie intake with daily energy expenditure to maintain a stable weight. Key points covered include defining calories and macronutrients, calculating daily calorie requirements, examples of calorie and nutrient content of various foods, the importance of a balanced diet, and incorporating regular exercise. Tips are given for creating sample meal plans that meet calorie and nutrient needs.

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    Diet and Wt Management

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    The document provides information on diet, weight management, and calorie balance. It discusses balancing calorie intake with daily energy expenditure to maintain a stable weight. Key points covered include defining calories and macronutrients, calculating daily calorie requirements, examples of calorie and nutrient content of various foods, the importance of a balanced diet, and incorporating regular exercise. Tips are given for creating sample meal plans that meet calorie and nutrient needs.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPSX, PDF, TXT or read online from Scribd
    Download as ppsx, pdf, or txt
    229 views33 pages

    Diet and WT Management

    Uploaded by

    pet_al2001
    The document provides information on diet, weight management, and calorie balance. It discusses balancing calorie intake with daily energy expenditure to maintain a stable weight. Key points covered include defining calories and macronutrients, calculating daily calorie requirements, examples of calorie and nutrient content of various foods, the importance of a balanced diet, and incorporating regular exercise. Tips are given for creating sample meal plans that meet calorie and nutrient needs.

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    DIET

    &
    WEIGHT MANAGEMENT

    LAU TZE CHING


    DIETITIAN
    QUEEN ELIZABETH HOSPITAL
    Bagaimana Mengawal
    Keseimbangan Berat Badan dan
    Makanan?
     Mengimbangkan kalori makanan yang
    dimakan dengan keperluan kalori seseharian
    badan.
    ENERGY BALANCE SCALE

    INTAKE EXPENDITURE

    ALCOHOL
    PROTEIN BMR

    CHO FAT ACTIVITY

    WEIGHT GAIN STABLE WEIGHT LOSS


    Apakah itu kalori?

     Unit yang digunakan untuk tenaga

     Contoh: Karbohidrat = 4 kal setiap gram


    Perlu 200 kal untuk aktiviti berjalan kaki
    satu pusingan di Taman Tun Fuad, Bukit
    Padang
    CARBOHYDRATE PROTEIN
    1 g = 4 kcal 1 g = 4 kcal

    FAT
    1 g = 9 kcal
    Kandungan kalori untuk nasi,
    minyak masak dan gula ringkas

    Cawan = 250ml
    128g Sudu makan = 10ml
    167 kal
    3g pro
    40g karbo

    10g 10g
    90 kal 40 kal
    0g pro 0g pro
    0g karbo 10g karbo
    Diabetes Mellitus
    Calorie and macronutrient
    content of “kueh-muih”
    138g
    383 cal
    9g pro
    5g fat
    76g CHO
    31g
    91 cal
    1.2g pro 64g
    4.2g fat 140 cal
    12.1g CHO 2.7g pro
    5.1g fat
    83g 20.9g
    133 cal CHO
    2g pro
    1g fat
    29g CHO
    Calorie content of fruits

    150g 54g
    53 cal 53 cal
    2.3g pro 0.7g pro
    0.1g fat 0.2g fat
    10.6g CHO 12.3CHO
    Apakah itu pemakanan
    seimbang?

    PEMAKANAN SEIMBANG
     Diet yang membekalkan semua zat-zat yang
    diperlukan untuk kesihatan
    What is a Balanced Diet ?
    Correct proportions of carbohydrate, protein, fat,
    vitamins, minerals salts and fiber
    Not enough protein:
    cannot grow properly
    wounds will not heal properly
    Not enough energy containing foods:
    tired
    no energy to do activities
    Too much food:
    >>overweight / obese
    Enjoy a variety of foods
    ….
    FIT OR FAT
    Classification BMI (kg/m2)

    Underweight <18.5

    Normal range 18.5 – 24.9

    Overweight 25.0 – 29.9

    Obese I 30.0 – 34.9

    Obese II 35.0 – 39.9

    Extremely Obese ≥40.0


    (Class III)

    Classification of weight by BMI (WHO, 1995)


    Keperluan kalori seharian

    KEPERLUAN KALORI
    – Memberi tenaga untuk pelbagai aktiviti
    – Mengekalkan kesihatan tubuh badan
    Daily Energy Requirements:

    Underweight 35 - 45 kcal/kg/ day


    Normal weight 30 - 35 kcal/kg/ day
    Overweight 20 - 25 kcal/kg/ day

    “Care should be taken to avoid excess


    energy intake”
    (Grade A)

    Calories eaten should be balanced with


    physical activity
    Macronutrient Distribution
    CHO : 50 – 60% of total calories

    Protein: 15 – 20% of total calories

    Fat: 25 – 30% of total calories


    CALORIE REQUIREMENT
    Weight = 50 kg
    Height = 150 cm
    BMI = 22.2 kg/m2 (Normal BMI)

    Calorie requirements = 50 kg x 30 kcal/kg


    = 1500 kcal/day

    Carbohydrate intake= 50% total calorie


    = 50% x 1500
    = 750 kcal =187g

    Protein intake = 20% total calorie


    = 20% x 1500
    = 300 kcal=75g

    Fat intake = 30% total calorie


    = 450 kcal =50g
    Exchange list
    1 exc CHO – 75kcal, 15g CHO, 2g
    protein, 0.5g fat
    1 exc fruit – 60kcal, 15g CHO
    1 exc meat – 65kcal, 7g prot, 4g fat
    1exc fish – 35kcal, 7g prot, 1g fat
    1 exc sugar - 60kcal, 15g CHO
    1 exc Fat – 45kcal, 5g fat
    1 exc low fat milk – 125kcal,
    12gCHO, 8g Prot, 5g Fat
    Foods required:

    Carbohydrates
    Food Exchange Energy Proteins Fats
    (g)
    (Cal) (g) (g)
    Milk (low fat) 1 125 12 8 5
    Fruits 2 120 30 0 0
    Rice 9 675 135 18 4.5
    Protein
    Meat 4 260 0 28 16
    Fish 4 140 0 28 4
    Fat 5 225 0 0 25
    Sugar 1 60 15 0 0
    Vegetables 2
    Total 1605 192 74 49.5
    Milk & Dairy Products
    Low-fat or fat-free
    milk or yogurt
    =1 cup

    Part-skim mozzarella
    cheese
    =1 1/2 ounces or
    about 1/3 cup
    Fruits
    Apple, pear or
    banana
    =1 small

    100 percent fruit


    juice
    =1/2 cup
    Rice, bread & grains
    Cooked pasta or
    oatmeal or rice
    =1/2 cup

    Whole-wheat bread
    =1 slice

    Whole-wheat
    crackers
    =6 whole
    Meat and beans

    a portion of meat about


    the size of a deck of
    cards is 3 ounces.

    Cooked skinless poultry or


    fish
    =3 oz

    Cooked lean meat = 1 ½ oz

    Cooked legumes or dried


    beans
    = ½ cup or 1 ice cream scoop

    Egg = 1 medium
    Vegetables
    Raw leafy vegetables
    =2 cups

    Chopped, cooked or
    canned vegetables
    =1/2 cup
    Distribution into meals:

    Food Total Breakfast Lunch Tea Dinner


    Exchange (Exchange) (Exchange) (Exchange) (Exchange)

    Milk (low fat) 1 1


    Fruits 2 1 1
    Rice 9 2 3 1 3
    Protein
    Meat 4 1 3
    Fish 4 4
    Fat 5 1 2 2
    Sugar 1 1
    Vegetables 2 1 1
    Sample menu plan for 1500 kcal
    (50% CHO, 20% PROT, 30% FAT)
    Food exchanges No. of Food portion Sample menu
    exch
    Breakfast
    -Cereal/grains 2 2 pcs bread 2 pcs of sandwich with scrambled egg
    -Chicken 1 1 boiled egg
    -Fat 1 1 tsp margarine
    -Low Fat Milk 1 4 tbsp 1 box Low Fat Milk
    Lunch
    -Cereal/ grains 3 1 ½ cup of rice 1 ½ cups of rice
    -Fish 4 4 match box 4 match box of fish in soup
    -Vegetables 1 ½ cup (cooked) ½ cup stir fried cabbage
    -Fat 2 2 tsp oil
    -Fruit 1 ½ guava ½ pc guava
    Plain water
    Snack
    - Cereal/grains 1 3 pcs plain crackers 3 pcs plain crackers
    - Sugar 1 1 tbsp 1 cup of coffee/ tea with 1 tbsp of sugar

    Dinner
    -Cereal/ grains 3 1 ½ cup of rice 1 ½ cup of rice
    -Chicken 3 3 match box 3 match box of chicken tomyam
    -Vegetables 1 ½ cup (cooked) ½ cup stir fried kangkung
    -Fat 2 2 tsp oil
    -Fruit 1 1 whole apple 1 whole apple
    Plain water
    Regular meals = 3 meals per day
    Breakfast

    Lunch

    Dinner

    Diabetes Mellitus
    IT’S YOUR CHOICE !

    360 calories, 21 g fat 360 calories, 20 g fat


    All in moderation
    Portion control is a
    useful tool to help you
    maintain a healthy
    weight
    >>> Size
    Choose more low-calorie
    foods, such as fruits
    and vegetables, you'll
    get the nutrients you
    need, feel satisfied
    >>> reduce the
    number of calories
    you consume.
    EXERCISE
    Too much energy containing foods you will become
    overweight.
    Try taking more exercise to "burn off" some of the excess
    food which you ate at you last meal
    How much calories we used ?

    2.5 - 4.9 cal/min 2.5 - 4.9cal/min 2.5 - 4.9cal/min

    Diabetes Mellitus
    How much calories we used ?

    5.0-7.4cal/min 5.0-7.4cal/min 5.0-7.4cal/min

    Diabetes Mellitus

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