NCM 105 – Nutrition and Diet Therapy

Activity No. 3
Name: __Mary Charlotte Pableo_____ Date: _September 23, 2020___
Year and Section: _2BSNB_________ Score: _________________

Calculating Diet and Meal Planning

Objectives:
1. Assess your nutritional status and calculate your own calorie requirement
2. Make a 24 hours menu plan base on your energy requirement

Procedure:
1. Calculate your own desirable body weight based on formula.. Convert your DBW/IBW in
kilogram_47.72 _ Kg

5 feet 1 inches = 105 lbs = 47.72 kg

2. Calculate your basal metabolic needs using the Rule of Thumbs (or other method you
preferred). _1030.75_ Kcal 1 Kcal per kg (DBW) X 24 hours = for male 0.9 Kcal per Kg (DBW)
X 24 hours = female
47.72 x 0.9Kcal x 24 =1030.75 Kcal/ day

3. Calculate energy requirement for physical activity. __515.38__ Kcal

1030.75 x 50% = 515.375 Kcal or 515. 38 Kcal

Calculate approximate percentage according to basal metabolic needs (lower factor for women)

Bed Rest 10 – 20 percent

Sedentary 30 - percent

Light Activity 50 – 60 percent

Moderately Active 60 – 70 percent

Severely Active 90 – 110 percent

4. Calculate your total energy allowance by adding your basal metabolic needs and your physical
activity (or other method you preferred)
Basal metabolic needs _1030.75 _Kcal + Physical activity _515.38_Kcal =_1546.13_Kcal (TEA)
Then round off the total energy allowance to the nearest 50
Example;
1,920 Kcal round to the nearest 50 is 1,900 Kcal
1,926 Kcal round to the nearest 50 is 1,950 Kcal
1,546.13 Kcal = 1,550 Kcal

5. Distribute the total energy allowance into percentage among carbohydrates, protein and fats
Carbohydrates 50% - 70%
 Protein 25% - 30%
Fats 10% – 15%

For normal diet allot 60% energy allowance for carbohydrates, 15% for protein and 25%.
Carbohydrates (TEA) __1,550__Kcal X 0.60 = _930_ Kcal

Protein (TEA) __1,550 _Kcal X 0.15 = _232.5_ Kcal

Fats (TEA) __1,550__Kcal X 0.25 = _387.5_ Kcal

6. Calculate the numbers of grams for carbohydrates, protein and fats by dividing the calories for each
nutrient according to physiologic value. 1 gm of CHO = 4 Kcal, 1 gm of CHON = 4 Kcal, and 1 gm of Fats =
9 Kcal
Carbohydrates (60%) _930_Kcal / 4 = _232.5_ grams

Protein (15%) _232.5_Kcal / 4 = _58.125 or 58.13_ grams

Fats (25%) _387.5_Kcal / 9 = _43.05_ grams

7. For simplicity and practicality, round off the total energy allowance to the nearest 50 and
carbohydrates, protein and fats should be round-off to the nearest 5.
Prescribed diet:
Total energy allowance = _1550_Kcal
Carbohydrates = _ 230__grams
Protein = _ 60___grams
Fats = _ _45__grams

8. Design your meal plan using food exchange list and taking into consideration your food
preferences
○ Use table for the meal plan
○ Use table for sample menu
○ Determine the number of exchange you can eat for vegetables A and B (allowable 2-3)
○ Determine the number of exchange for fruits (Reasonable 3 – 4)
○ Determine the number of exchange for milk ( Depends on type, needs, habit, economic
condition)
○ Determine the amount of sugar desired (5-9 teaspoon per day if not contraindicated)
○ Subtotal the amount of carbohydrates, protein and fats
○ Subtract the amount of carbohydrates provided by vegetables, fruits, milk and sugar
from prescribed dietary allowances. Divide the result by 23 which is the amount of
carbohydrate in rice exchange
○ Subtotal the amount of protein then subtract from the prescribed protein allowance
and divide the result by 8 to get the number of meat exchanges prescribed.
○ Subtotal the amount of fats then subtract from the total fat prescribed and divide the
result by 5 to get the number of fat exchange prescribed
○ The number of exchanges obtained will be used for planning your menu. Distribute
these exchanges into breakfast, lunch, dinner and snacks
Meal Plan
Food No. of CHO (4) CHON(4) FATS Energy Meal Distribution
Exchange Excha (9) Kcal
nge
gm gm gm Breakfast Lunch Dinner Snack

Vegetable -- -- --
A

Vegetable 3 9gm 3gm -- 48 Kcal 1 1 1

B

Fruits 4 40gm 160 Kcal 2 2

Milk: 170 Kcal 1

Whole 1 12gm 8gm 10gm
Low fat
Skimmed

Sugar 6 30 gm 120 6
Kcal

Rice 6.04 138.92 gm 12.08 604 Kcal 2 2.02 2.02

gm

Meat:
Low fat
Medium 4.62 36.96 27.72g 397.32K 2.31 2.31
High fat gm m cal

Fat 1.46 7.28 65.52 1.46

gm Kcal

Total 28.12 229.92 gm 60.04 45 gm 1564.84 4 7.79 10.33 6

gm Kcal
230 -91 = 139 ÷ 23 = 6.043478261 or 6.04
60 - 23.08 = 36.92 ÷ 8 = 4615 or 4.62
45 - 37.72 = 7.28 ÷ 5 = 1.45 or 1.46

Sample Menu
Breakfast Lunch Dinner

● 2 cup of cooked rice (2 ● 2 cups of cooked rice ● 2 cup of cooked rice

exchange of Rice) (2.02 exchange of rice) (2.02 exchange of rice)
● 1 cup cooked asparagus tips ● 1 cup cooked mung bean ● 1 cup of canned green
(1 exchange of Vegetable B) sprout peas (1 exchange of
● 1 cup of powdered milk (1 exchange of Vegetable B) Vegetable B)
with 6 teaspoons of Sugar (1 ● 2 ¼ piece of cooked ● 2 ¼ slice of cooked pork
exchange of milk, 6 exchange medium chicken wings leg (2.31 exchange of
of sugar) (2.31 exchange of medium fat Meat)
medium fat Meat) ● 2 slices of ripe mango (2
● 1 ½ strip of bacon (1.46 exchange of Fruit)
exchange of fat)

Morning Snack Afternoon Snacks Midnight Snack

● 2 slices of watermelon (2
exchange of Fruit)