Diocampo (Final Term) NutriDietTherapy
Diocampo (Final Term) NutriDietTherapy
Diocampo (Final Term) NutriDietTherapy
2BSN2
Pre-Test
b) Prevent edema
b) Counting calories
3. A client is suspected of having a fat-soluble vitamin deficiency. Which of the following is the most appropriate
nursing intervention statement?
a) More exposure to sunlight and drinking milk could solve his/her nutritional problem.
b) Eating more pork, fish, eggs, and poultry will increase his/her vitamin B-complex intake.
c) Increasing his/her protein intake will increase his/her negative nitrogen imbalance.
d) Decreasing his/her triglyceride levels by eating less saturated fat would be a good health intervention for
him/her.
4. A client is pregnant for the third time. With regard to her nutritional status, she should:
a) Coffee
b) Carbonated beverages
c) Whole-milk dairy
d) Fat-free broth
RESEARCH
ACTION
Activity 2:
Create a food plan for blenderized formula using the following diet prescription:
ACTION
Laboratory Activity 3:
In Preparation for computation of different therapeutic diets, it is imperative that nursing students first acquire
knowledge in calculating diets for normal individuals and planning regular menu using the Food Exchange List.
The Food Exchange List is one of the basic tools in nutrition and diet therapy. It is used in meal planning and
estimating the energy and macro nutrients of normal and therapeutic diets
1. Objectives
This laboratory session helps the practical nursing students to compute their own calorie requirements and plan
their meals.
1. Assess your nutritional status and compute for your calorie requirement, and
2. Plan a one-day menu based from your requirement.
II. Procedures
A. Following the steps in estimating desirable bodyweight (DBW) discussed in the lecture portion, calculate
your Total Energy Allowance (TEA).
1. Determine your height =________ and actual bodyweight =__________
6. For a normal diet, allot 65% of the total energy allowance for carbohydrates, 15% protein and 20% fat.
Thus, the corresponding energy contributions of the three nutrients in your diet are as follows:
Carbohydrate=__________kcalX0.65=__________kcal
Protein=_______________ kcalX0.15=__________kcal
Fats= _________________ kcalX0.20=__________kcal
7. Calculate the number of grams of CHO, Pro and fats by dividing the calories for each nutrient by the
corresponding physiologic fuel values (4kcal/gCHO, 4kcal/gPro, 9 kcal/gFat).
Carbohydrate=______________kcalX4=__________gms
Protein= ___________________kcalX4=__________gms
Fats=______________________kcalX9=__________gms
8. For simplicity of the diet prescription (Rx), round off calories to the nearest 50, and carbohydrates,
proteins and fats to the nearest 5 grams. Thus, your diet prescription is:
Diet Rx: ____________________________________________________________
1. What are the bases for estimating the desirable intake of an individual?
2. What are the pointers to consider in planning a normal diet? A therapeutic diet?