Western Mindanao State University

COLLEGE OF HOME ECONOMICS

Zamboanga City

NAME:
DATE:
SCHEDULE:
SUBJECT: NCM 105-LAB
TOPIC: Nutrition in the Life Cycle and Nutrition in Health and Illnesses.
WEEK NUMBER: 10-11
DATE:
SAMPLE COMPUTATION DURING PREGNANCY

DATA
Height: 5’5’’ or 1.65m
Weight:58kgs
Occupation: Call Center Agent
No. of mos. pregnant: 4months
I. COMPUTE FOR DESIRABLE BODY WEIGHT (DBW) (NDAP METHOD)

Solution: 106lbs + 5 (4lbs)

106lbs + 20lbs
DBW=126lbs or 57 kg
II. COMPUTE FOR BODY MASS INDEX (BMI)

Solution: 58kg/2.72 m2
BMI= 21.32 kg/ m2 (NORMAL)

III. COMPUTE FOR TOTAL ENERGY REQUIRMENT (TER)

STEP 1. Solution: Previous weight + Weight gain per trimester

58 kg + 3.5 kg (2nd trimester)

61.5 kg

STEP 2. Solution: DBW x Physical Activity (Sedentary/ 30kcal/kg)

61.5 kg x 30kcal/kg

1,845 kcal + 300 kcal (additional KCAL for pregnant)

TER=2,145 Kcal

IV. COMPUTE FOR CHO, CHON and FATS (65%, 15% and 20% respectively)

CHO= 2,145 Kcal x .65= 1,394.25 kcal / 4g/kcal =348.56 grams

CHON= 2,145 Kcal x .15= 321.75 kcal/ 4g/kcal=80.43 grams
+ 10 grams (additional for pregnant) = 90.43grams
FATS=2,145 Kcal x .20= 429 / 9g/kcal= 47.67grams

V. DIET PRESCIPTION: ENERGY= 2,145 kcal; CHO=348 g; CHON= 90 g and Fats= 47 g.

 WORKSHEET VI-A
PREGNANCY
I. Using the data below compute the following:
Height: 5’2’’
Weight: 54kg
Date of Birth: June 17, 1992
Age: 28
Occupation: Nurse
No. of mos. pregnant: 5 months

1. Desirable Body Weight using NDAP method.

2. Body Mass Index.

3. Total Energy Requirement in Kcal.

4. Distribution of TER (Carbohydrates-65%, Protein-15%, Fats-20%)

5. Additional Protein Requirement:

6. Diet Prescription:
a. TER
b. CHO
c. CHON
d. FATS
 FOOD ALLOWED FOOD AVOIDED

CONCLUSION:
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RECCOMENDATIONS:
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 SAMPLE COMPUTATION DURING LACTATING

DATA
Height: 5’5’’ or 1.65m
Weight:56kgs
Occupation: Teacher

I. COMPUTE FOR DESIRABLE BODY WEIGHT (DBW) (NDAP METHOD)

Solution: 106lbs + 5 (4lbs)

106lbs + 20lbs
DBW=126lbs or 57 kg
II.COMPUTE FOR BODY MASS INDEX (BMI)

Solution: 56kg/2.72 m2
BMI= 20.5kg/ m2 (NORMAL)

III. COMPUTE FOR TOTAL ENERGY REQUIRMENT (TER)

Solution: DBW x Physical Activity (Sedentary/ 30kcal/kg)

57 kg x 30kcal/kg

1,710 kcal + 500 kcal (additional KCAL for lactating)

TER=2,210Kcal

IV. COMPUTE FOR CHO, CHON and FATS (65%, 15% and 20% respectively)

CHO= 2,210 Kcal x .65= 1,436.5 kcal / 4g/kcal =359.13 grams

CHON= 2,210 Kcal x .15= 331.5 kcal/ 4g/kcal=82.88 grams
+ 20 grams (additional for lactating) = 102.88grams
FATS=2,210 Kcal x .20= 442 kcal / 9g/kcal=49.11grams

V. DIET PRESCIPTION: ENERGY= 2,210 kcal; CHO=359 g; CHON= 102 g and Fats= 49 g.
 WORKSHEET VI-B
LACTATING
Using the data below compute the following:
Height: 5,3
Weight: 54kg
Date of Birth: June 17, 1992
Age: 28
Occupation: Nurse

1. Desirable Body Weight using NDAP method.

2. Body Mass Index.

3. Total Energy Requirement in Kcal.

4. Distribution of TER (Carbohydrates-65%, Protein-15%, Fats-20%)

5. Additional Protein Requirement:

6. Diet Prescription:
a. TER
b. CHO
c. CHON
d. FATS
 FOOD ALLOWED FOOD AVOIDED

CONCLUSION:
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RECCOMENDATIONS:
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 WORKSHEET VI-D

Nutrition in Preschool Age

Work Exercise No. 1. In order to achieve optimal growth and to meet the child’s development and
behavioural needs, foods are given in age-appropriate amounts and nutrient-dense. What recommendations
can you give to assist children in developing desirable food patterns?
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Work Exercise No. 2. Why does energy need of children vary so widely at any age?
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Work Exercise No. 3. What independent feeding skills would you expect a normal 18-month-old child to
have?

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Work Exercise No. 4. What factors influence food acceptance by children?

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Work Exercise No. 5. List down the food items following the different food groups which you think
appropriate for pre-schoolers.

Vegetables

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Fruits

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Milk

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Rice or substitute

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Meat, fish, egg or substitute

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Fat

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Sugar or sweets

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Work Exercise No. 6. List feeding behavior concerns of most importance to mothers of pre-school children.
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Work Exercise No. 7. List snack foods appropriate for children that are supportive of a program to prevent
excessive weight gain and dental caries.
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CONCLUSION:
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RECCOMENDATIONS:
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 Nutrition in School-Age Children

Work Exercise No. 1. Lunch eaten outside the home oftentimes contribute to inadequate nutrient intake of
schoolchildren. More often than not, their packed lunches are nutritionally inadequate. Occasionally, “lunch
swapping” among children is also practiced so even if a child has nutritionally adequate lunch pack, chances
are, he will exchange it with someone else’s soft drinks or other non-nutritious foods. If you’re going to
follow this situation, what will be your advice to consider in planning packed lunches for school-age
children? List down the things on how will the packed lunches of a school-age child must be prepared and
how will some instances like what was mentioned above can be avoided.

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Work Exercise No. 2. What are other feeding problems of during school-age you know? How can these
problems be minimized?

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Work Exercise No. 3. List and discuss some factors that affect the food habits of children. How can good
food habits have developed among children?

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Work Exercise No. 4. List food and feeding behaviour concerns of most importance to mothers of school
age children.

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Work Exercise No. 5. What did you observe in public school canteens on the food that they are selling? Do
you think that these foods they are selling are appropriate for the children? Elaborate your answer.
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Work Exercise No. 6. On the school lunch program being implemented in some public schools, give your
comments and recommendations.
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CONCLUSION:
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RECCOMENDATIONS:
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 Nutrition in Adolescence

Work Exercise No. 1. Base on this excerpt, normal adolescent growth and development as well as physical
activities and health problems involved and require increased specific nutritional needs, what will be your
effective and efficient way of eliciting this opinion?
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Work Exercise No. 2. Interview 5 adolescent separately regarding their food habits. Comment on the
method of your interview. What are the possible implications of your findings?

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Work Exercise No. 3. Discuss the eating patterns of Filipino adolescents.

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Work Exercise No. 4. What possible strategies can you give in which you can stimulate interest in nutrition
among adolescents?

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 Nutrition in Adulthood

Work Exercise No. 1. During adulthood, the control of health problems requires continuing preventive care
and individual therapeutic measures with optimal nutritional support. In the field of nutrition and dietetics,
proper diet and nutrition is our concern. You as a practitioner in this field what advice can you give in order
to achieve these? List down some guidelines for proper diet and nutrition during adulthood that can be
advised.
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Work Exercise No. 2. Describe various approaches to health promotion. Which do you think has the
greatest application to current health issues? Why?

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Work Exercise No. 3. From what you had understood, list and describe the components of a healthy
lifestyle. How is each related to wellness or the prevention of chronic disease?

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Work Exercise No. 4. Describe adult nutritional needs and factors influencing these needs. Identify and
compare three nutrient or food guidelines for meeting these needs.

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 Nutrition in Elderly

Work Exercise No. 1. During this stage the growing segment is considered to be the fastest, sometimes
nutrition support services is required to maintain independent healthy living. Aging brings a gradual decline
in normal physiologic functions. In order for you to get along with the discussion, it is important to know
first the physiologic changes during aging particularly with regards to nutrition. Can you name what might
be the reason of these changes during the transition from adult to elderly? What are the things to consider to
maintain or improve the nutritional status? List down some physiologic changes that an aging person
undergoes. Recall now your lesson in anatomy and physiology and relate this to nutrition and dietetics.

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Work Exercise No. 2. Describe several physiologic changes that occur with normal aging. Give a
nutritional implication of each.

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Work Exercise No. 3. How does the RDAs/RENI for older person differ from those of younger adults?
What are the limitations of the current RDAs/RENI for older persons?

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Work Exercise No. 4. Define osteoporosis. What physiologic, socioeconomic, and dietary factors have been
related to this problem? Can osteoporosis be prevented? Explain.

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Work Exercise No. 5. How may age, sex, loneliness, physical ability, poverty, and living alone influence
nutrient intake in older persons?

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 Nutrition in Health and Illnesses

Instructions: List the different foods allowed and avoided for the different chronic diseases.

CHRONIC DISEASE FOODS ALLOWED FOOD AVOIDED

Heart Disease

Stroke

Diabetes

CONCLUSION:
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RECCOMENDATIONS:
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FOR BLENDED MODALITY: You can submit your output up until the next class schedule (1:00 PM
ONLY) at [email protected]. OR you may also submit it hardcopy on the week of your class
schedule (every MONDAY, THURSDAY (morning) and FRIDAY (afternoon) at WMSU ND
DEPARTMENT.
FOR ONLINE MODALITY: You can submit your output up until the next class schedule (1:00 PM ONLY)
at [email protected]