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    Prefinal Exam Salimbot

    Uploaded by

    Shairra Jane Salimbot
    The document provides instructions for a student to distribute servings from the Filipino Food Guide Pyramid to create a whole-day menu for an adolescent. It includes a table to distribute servings for breakfast, morning snack, lunch, afternoon snack, dinner, and optional bedtime snack. The student then provides a completed sample whole-day menu following the food guide serving distributions.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Prefinal Exam Salimbot

    Uploaded by

    Shairra Jane Salimbot
    59 views6 pages
    The document provides instructions for a student to distribute servings from the Filipino Food Guide Pyramid to create a whole-day menu for an adolescent. It includes a table to distribute servings for breakfast, morning snack, lunch, afternoon snack, dinner, and optional bedtime snack. The student then provides a completed sample whole-day menu following the food guide serving distributions.

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    The document provides instructions for a student to distribute servings from the Filipino Food Guide Pyramid to create a whole-day menu for an adolescent. It includes a table to distribute servings for breakfast, morning snack, lunch, afternoon snack, dinner, and optional bedtime snack. The student then provides a completed sample whole-day menu following the food guide serving distributions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    59 views6 pages

    Prefinal Exam Salimbot

    Uploaded by

    Shairra Jane Salimbot
    The document provides instructions for a student to distribute servings from the Filipino Food Guide Pyramid to create a whole-day menu for an adolescent. It includes a table to distribute servings for breakfast, morning snack, lunch, afternoon snack, dinner, and optional bedtime snack. The student then provides a completed sample whole-day menu following the food guide serving distributions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    NRG 201 Pre-Final Examination Part II

    Name: SALIMBOT, SHAIRRA JANE M.


    Section: BSN2_12H

    Instructions: Distribute a whole-day menu for an adolescent using the Food Guide

    Pyramid. Prepare for breakfast, morning snack, lunch, afternoon snack and dinner.
    Providing a bedtime snack is an option. Please indicate the specific food per meal after
    distributing the number of servings. You may refer to guide below.
    The Servings Sizes and Other equivalents in the
    Filipino Food Guide Pyramid
    RICE, RICE PRODUCTS, CORN, WATER AND BEVERAGES:
    ROOT CROPS, BREAD, NOODLES
    1 GLASS:
    1 SERVING EQUIVALENT:
     1 cup Bihon/Misua/Sotanghon  1 cup
     1 pc Sweet Potato (85g)  250 ml
     ½ cup Rice  8 fl. oz.
     1 pc Suman sa Ibos
     ½ cup Cornflakes
     ½ pc Corn on cob
     1 pc Potato (170g)
     ½ slice Puto Maya (60g)
     2 pcs Loaf Bread (35g)
     1 ½ pcs Pandesal (35g)
     ½ cup Pasta (70g)
     1 cup Quinoa (95g)

    FISH, SHELLFISH, MEAT & MILK & MILK PRODUCTS


    POULTRY, DRIED BEANS & NUTS,
    EGGS 1 GLASS EQUIVALENT:
     250ml Cow’s Milk
    1 SERVING EQUIVALENT:  125ml Evaporated Milk
     1 matchbox size lean meat  250ml Goat’s Milk
    (35g)  35g Filled Powdered Milk
     1 pc medium size fish  35g Full Cream Powdered Milk
     40g Shrimp  150g Yogurt
     1 slice Cheddar Cheese
     ½ cup Tofu (100g)
     1 pc Tokwa (70g)
     1 pc Chicken Egg
     20g Peanut
    FRUITS VEGETABLES

    1 SERVING EQUIVALENT: 1 SERVING EQUIVALENT


     4 ½ pcs Starfruit = ½ CUP RAW (40g)
     3 pcs White Guava (80g) = ½ CUP COOKED (45g)
     ½ cup Blueberry (80g)  Broccoli
     3 pcs Orange (155g)  Carrot
     ½ pc Dragon Fruit (75g)  Squash
     2 segments Durian (30g Edible)  Malunggay
     ½ pc Star Apple  Ubod ng Niyog/Coconut shoot
     1 ½ segment Jackfruit (40g  Onion
    Edible)
     5 pcs Lansones  Turnip
     1 slice Mango (60g)  Mungbean sprout/Toge
     1 pc Apple (75g)  Okra
     1 slice Cantaloupe Melon  Pechay
     3 pcs Kiat kiat Orange  Cucumber
     1 pc Ponkan Orange  Chayote
     1 slice Watermelon (150g  Stringbeans
    edible)  Eggplant  Spinach
     1 slice ripe Papaya (90g edible)  Cabbage
     2 pcs Passion fruit (65g edible)  Ampalaya
     ½ pc Pear (95g Edible)  Asparagus
     1 slice Pineapple (80g edible)  Young corn
     5 pcs Rambutan  Bok Choy
     ½ pc Banana (40g Edible)  Cauliflower
     1 ½ pcs Singkamas  Tomato
     1 ¼ cup Strawberries (265g  Sweet Potato Leaves
    Edible)  Kangkong
     2 Segments Pomelo (100g  Lettuce
    Edible)
     12 pcs Grapes (55g Edible)

    FATS & OILS SUGARS & SWEETS

    1 TSP. EQUIVALENT: 1 TSP.


     1 tsp Fish Oil (5g) EQUIVALENT:  1 tsp
     1 tsp Canola/Sesame/Corn Oil Arnibal (5g)
    (5g)  1 tsp Brown/White Rice (5g)
     1 Tbsp Cream Cheese (15g)  2 pcs Banana chips (5g)
     1 Tbsp All Purpose Cream  1 pc Bukayo (5g)
    (15g)  1 pc Dried Mango (5g)
     1 tsp Butter (5g)  1 tsp Condensed Milk (5g)
     1 tsp Margarine (5g)  ¼ cup Taho w/ Arnibal & Sago
     1 tsp Mayonnaise (5g) (40g)
     1 Tbsp Coconut Cream (15g)  1 tsp Honey (5g)
     2 tsp Salad Dressing (10g)

    FOR EXAMPLE:
    Distribution of Servings Use the
    table to distribute the servings.
    Food Item Breakfas AM Lunch PM Dinner Bedtime
    t Snack Snack Snack
    Water/ 1 glass 1 glass 2 glasses 1 glass 2 glasses 1 glass
    Beverages
    : 6-8 glasses
    Rice and 1 serving 1 2 1 2 1
    other serving servings serving servings serving
    equivalents: 6-8
    servings

    Breakfast: AM Snacks: Lunch:

    250ml Water 250ml Water 500ml Water


    ½ cup Rice 2 slices Loaf Bread 1 cup Rice

    PM Snacks: Dinner: Bedtime Snacks:

    250ml Water 500ml Water 250ml Water


    2 slices Loaf Bread 1 cup Rice 2 slices Loaf Bread

    START HERE!

    Distribution of Servings Use the table to distribute the servings.


    Food Item Breakfast AM Lunch PM Snack Dinner Bedtime
    Snack Snack

    Water/Beverages 2 glasses 2 glasses 1 glass 2 glasses


    : 6-8 glasses

    Rice and other 1 serving 2 servings 2 servings 2 servings


    equivalents: 6-8
    servings

    Fruits: 1 serving 1 serving 1 serving


    3 servings

    Vegetables: 3 2 servings 1 serving


    servings

    Milk and milk 1 glass


    Products:
    1 glass

    Egg: 1 piece
    1 piece

    Meat and other 1 1/2 1 serving


    equivalents: 2 ½ servings
    servings

    Sugar/Sweets: 5-6 2 tsps 3 tsps 1 tsp


    tsps

    Fats and Oils: 6-8 1 tsp 2 tsps 2 tsps 2 tsps


    tsps

    After your distribution, please make a whole-day menu and indicate the specific food
    distributed. For the whole day menu, please use the next page.
    WHOLE DAY MENU

    Breakfast: AM Snacks:

    500ml Water
    ½ cup Rice
    1 pc Chicken Egg
    1 pc medium size fish
    1 tsp Fish Oil (5g)

    Lunch: PM Snacks:

    500ml Water 250ml Water


    1 cup Rice 1 cup Cornflakes
    1 slice mango (60g) 3 pcs orange (155g)
    ½ cup Cooked Carrots 150g yogurt
    ½ cup Cooked Cabbage 3 pcs Dried Mango (5g)
    4 pcs Banana chips (5g) 2 tsps Butter (5g)
    2 tsps Canola/Sesame/Corn Oil (5g)

    Dinner: Bedtime Snacks:

    500ml Water
    1 cup Rice
    1 pc apple (75g)
    ½ cup Cooked Eggplant
    1 matchbox size lean meat (35g)
    1 tsp Honey (5g)
    2 tsp Mayonnaise (5g)

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