This laboratory manual provides guidance on calculating basal metabolic rates to plan modified diets, conducting nutrition assessments, and counseling patients. It defines concepts like therapeutic diets, which modify food and drink intake to alleviate disease, and routine diets that serve as a basis for other modifications. The document also outlines how to estimate caloric needs based on factors like basal metabolic rate, physical activity level, and recommended energy intakes to appropriately plan diets.
This laboratory manual provides guidance on calculating basal metabolic rates to plan modified diets, conducting nutrition assessments, and counseling patients. It defines concepts like therapeutic diets, which modify food and drink intake to alleviate disease, and routine diets that serve as a basis for other modifications. The document also outlines how to estimate caloric needs based on factors like basal metabolic rate, physical activity level, and recommended energy intakes to appropriately plan diets.
This laboratory manual provides guidance on calculating basal metabolic rates to plan modified diets, conducting nutrition assessments, and counseling patients. It defines concepts like therapeutic diets, which modify food and drink intake to alleviate disease, and routine diets that serve as a basis for other modifications. The document also outlines how to estimate caloric needs based on factors like basal metabolic rate, physical activity level, and recommended energy intakes to appropriately plan diets.
This laboratory manual provides guidance on calculating basal metabolic rates to plan modified diets, conducting nutrition assessments, and counseling patients. It defines concepts like therapeutic diets, which modify food and drink intake to alleviate disease, and routine diets that serve as a basis for other modifications. The document also outlines how to estimate caloric needs based on factors like basal metabolic rate, physical activity level, and recommended energy intakes to appropriately plan diets.
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NUTRITION AND DIET THERAPY LABORATORY
PREPARED BY Janet Marquez Rafael
Reference: Medical Nutrition Therapy for Filipinos Laboratory Manual Adela Jamorabo-Ruiz, Virginia Serraon-Claudio, 2005, Manila Philippines A. Learning objectives
This laboratory class is designed to provide training for students in
calculations of BMR for menu planning modified diets, nutrition assessments, and patient counseling. To add knowledge and information on how to sustain a healthy, sound body, mind & spirit.
B. Concepts and Terms
1. Diet Therapy – is the modification of the daily intake of food
and drink of an individual who is suffering from a disease for the purpose of removing or at least alleviating the result of the disease process. 2. Diets – are defined as the daily allowance of food and drink of an individual for a day. 3. Dietary patterns- refer to the amounts allowed per meal or per day and will depend on the therapeutic requirements. 4. Routine diets – refer to the full, soft, full liquid or clear liquid diets and are the basis for other therapeutic modification. 5. Therapeutic diets- are those with one or more of the modifications given as follows; a. A change in consistency and or flavor b. Increase or decrease in bulk, volume or frequency of meals c. Increase or decrease in energy value d. Inclusion of greater or lesser amount of one or more nutrients. e. Inclusion or exclusion of specific foods or food components f. Modification intervals of feeding g. Adjustment in the level, ratio or balance between or among nutrient constituents h. Change in the route or delivery of nutrients
Lesson I
A. Planning therapeutic Diets
Points to consider 1. The diet should provide enough calories to maintain desirable body weight. 2. The diet should provide for the loss in nitrogen which may occur as a result of the disease process, thus enough protein should be given. 3. The diet should provide necessary nutrients to clear up any deficiency’s concomitant with the disease. 4. The diet should only be a modification of the usual normal diet and, must be psychologically acceptable. 5. The diet must afford rest to the organ involved in the disease. 6. The diet must be adjusted to the body’s ability to utilize the nutrients.
B. Problems in Planning Therapeutic Diets
1. Diet patterns vary from individual to individual
2. Nutrient contents in foods vary from food to food. 3. Requirement for specific nutrients vary because of genetics, environmental factors, diet patterns, the nature and severity of the disease, and the age and sex of the patient. 4. Individual problems of patient, such as, emotional, financial, social and others.
C. Calculating and Planning Diets
The Basis for estimating the desirable intake of an individual
1. Caloric Allowances
a. Based on basal needs and activity (BMR)
Basal needs – 1 kcal. per kg desirable body weight per hour for male or 0.9 kcal. per kg desirable body weight per hour for female.
Sedentary 30 percent Light activity 50-60 percent Moderately active 60-70 percent Severely active 90-110 percent
b. Based on caloric allowance per kg. desirable body weight
Bed rest 27.5 kcal. per kg.
Very light (sedentary) 30 kcal. per kg. Light 35 kcal. per kg. Moderately active 40 kcal. per kg. Very active 45 kcal. per kg.c.
c. Based on the Recommended Energy and Nutrient Intakes
of the FNRI
Activity:
Know your present weight.
What is your desirable body weight? Record. Look for the recommended energy allowance based on your age, sex, and activity and your desirable body weight.
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