Nutrition and Diet Therapy Name: _____________________________ ________________________ School/Course/Year/Section: _________ ________________________ Score: Date
Laboratory Exercise No. 1 Planning and Preparing Menu Using the Food Guide Pyramid I. Objectives: Within a week, the student will be able to: 1. Acquaint with the foods and serving sizes with the Food Guide Pyramid 2. Plan a diet using the Filipino Food Guide Pyramid for Adolescents II. Procedure: 1. Plan 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. Use the table to distribute the servings. Serving sizes is also provided as a reference.
Distribution of Servings Breakf AM Lunc PM ast Snac h Snac k k
Bedti me Snack
Water/Bever ages: 6-8 glasses Rice and other equivalents: 6-8 servings Fruits: 3 servings
Vegetables: 3 servings Milk and milk Products: 1 glass Egg: 1 piece Meat and other equivalents: 2 ½ servings Sugar/Sweet s: 5-6 tsps Fats Oils: 6-8 tsps and
The Servings Sizes and Other equivalents in the Filipino Food Guide Pyramid WATER AND BEVERAGES: 1 glass: = 1 cup = 250 ml = 8 fl. oz.
R E, R E IC IC R OOT C OP R S
FT MI A
1 tsp coconut oil
1 g(5g w lass =1FTbspS EL F =tspH ar ) 1 sug H L IS , coconut 1 servin =1/2 cup =1 tsp honeyBE D IEDlassA R =1cupw g ra =1 tsp m flavore arg etc arine =1 tsp fruitserving 1 serving of 4 Tbsp 1 fish, = =1 pc mediumflavo =2-3 tspsfruit 1 sli or size g servi lasso 1 =2 tsp peanut bu =1/3 cup dried bea
Sample Menu for an Adolescent:
III.Conclusion: 1. What have you learned in this activity?
Trace the events or processes of digestion
. the student will be able to: 1. Objectives: Within the week.
Note: You can provide pictures during the activity. Define terms related to the digestive system 2. 2 Digestion and Absorption of Food I. Sketch both the alimentary tract and accessory organs of the digestive system 3. Evaluate the menu prepared and what can recommendations or suggestions can your draw from the outcome of the activity.IV.
Nutrition and Diet Therapy Name: __________________________________ School/Course/Year/Section: _______________ _______________ Score: ______________ Date:
Anus 2. If you have taken hamburger sandwich with lettuce. Jejunum i. Colon or Large intestine k. 3. Rectum m. trace what happened
. Digestion c. draw the human digestive system and label each part. GI Tract b. Appendix l. In a separate sheet of paper. Give the meaning of the following terms: a. Gall Bladder f. chocolate milk for lunch. Small intestine g. Pyloric Valve e. Duodenum h. tomatoes and mayonnaise. Ileum j.II.
Procedure: 1. Use pencil and make your drawing clean. Esophagus d.
to all the nutrients in your meal from the mouth to you gastrointestinal tract.
IV. Tomatoes and Mayonnaise and Chocolate Milk Alimentary Canal Food Digestive Process Organs/ Component/Ingredient Accessory (Nutrient) Organs Mouth Stomach Small Intestine. SAMPLE FORM Digestive Fate of Hamburger Sandwich with Lettuce.
Conclusion: Recommendations: Nutrition and Diet Therapy
Name: __________________________________ School/Course/Year/Section: _______________ _______________
Score: ______________ Date:
Activity No. Summarize in a table form or a diagram. 3 Preparation of Nutrient-Dense Foods I. Accessory Organs
III. Objectives: Within the week. the student will be able to:
. showing all the digestive processes until the nutrients absorbed.
Name of Recipe : Ingredient
Function/s of the Nutrient Other Sources of the Nutrient Important Notes: (Deficiency Symptoms or Toxicity.
. 4. Look for a nutritious recipe. Fats. Protein. Title/Name of the Recipe: ______________________________
2. Vitamins and Minerals. library. Don’t let your energy and resources put into waste. List down the functions of the nutrients that the prepared food contains. Procedure: 1. Submit an easy-to-prepare recipe of a nutritious dish (one-dish
meal. There are many sources you can choose from. List down the nutrients it contains and follow the sample table
below. or a beverage) which contains the Carbohydrates. Give suggestions/recommendations to where the food will be given II. snack food.1. 2. Evaluate the product based on sensory evaluation or rating scale. 3. Research from the recipe books in your shelves at home. internet or even from the experienced homemaker. Make sure that it is a standard recipe so you will not compromise the quality of your product.
repairing legumes. Kwashiorkor
For strong bones and teeth.Flour
Sugar. Starch Products
Preservation Methods) Deficiency: Chronic Energy Malnutrition (CED) Obesity in excess Cariogenic Provides 4 kcal per gram Deficiency: Osteoporosis Better absorbed with Lactose and Vit. Green leafy veggies
Animals Building and foods. tissues other dairy products. eggs Other ingredients: Eggs Squash Margarine Baking powder Sugar
Name of Recipe :
Other Important Notes:
. Normal muscle contraction
Small fish. D Marasmus.
Nutrie nt Conte nt
Function/s of the Nutrient
Sources of the Nutrient
(Deficiency Symptoms or Toxicity.
9 8 7 6 5 4 3 2 1 like extremely (nothing about the food is objectionable) like very much like moderately like slightly neither like nor dislike dislike slightly dislike moderately dislike very much dislike extremely (everything about the food is objectionable) Hedonic Scale Phrase Descriptive term or phrase
Score No. taste.3.
Like very much
Sweet and Fluffy. texture. Given below is a Hedonic Scale o1 1-9.
Take note of the appearance. aroma and consistency.
Hedonic Scale Phrase
Score No. Prepare the recipe and evaluate acceptability. In tabular form record how much you like or dislike each and give a term or phrase to describe the particular quality of food that made you dislike it.
Descriptive term or phrase
Is your product acceptable in terms of palatability? If not. how? To whom?
Nutrition and Diet Therapy
Recommendation: 1. then what do you suggest to make it more acceptable?
Conclusion: 1. What did you learn in this activity?
IV. Would you recommend your product? If yes.III.
It was invented between 1830 and 1850 by the Belgian polymath Adolphe Quetelet during the course of developing "social physics". usually whether individuals are underweight. Compute for BMI and assess nutritional status 3. you cannot get the correct result which can affect the assessment.org/wiki/Body_mass_index. Determine body weight and height 2. which displays BMI as a function of weight (horizontal axis) and height (vertical axis) using contour lines for different values of BMI or colours for different BMI categories. Procedure: 1. the student will be able to: 1. 2. Though it does not actually measure the percentage of body fat. Determine your height using a steel tape. 3. 4 Dietary Computation: Body Mass Index (BMI) Determination I. or Quetelet index. Weigh yourself using a bathroom scale. it is used to estimate a healthy body weight based on how tall a person is.Name: _____________________________ ________________________ School/Course/Year/Section: _________ ________________________
Laboratory Exercise No. Wear only light clothing and put aside anything that adds to your weight.
.wikipedia. Objectives: Within the week. Otherwise. BMI can also be determined using a BMI chart. The body mass index (BMI). overweight or obese. Body mass index is defined as the individual's body weight divided by the square of his or her height. it is the most widely used diagnostic tool to identify weight problems within a population. Due to its ease of measurement and calculation. Interpret the result of their BMI II. Read the description/definition of BMI below from http://en. is a statistical measurement which compares a person's weight and height. The formulae universally used in medicine produce a unit of measure of kg/m2.
A graph of body mass index is shown above. For instance the "Underweight" classification is further divided into "severe." and "mild" subclasses.
. Based on World Health Organization data." "moderate. The dashed lines represent subdivisions within a major class.
7272 multiply by itself=2.
Subject: Khris.6 over 130 kilograms (20 st.6 20. 118 lb)
from 16. Actual Weight= 56kg Note: 1 inch= 2.99 130 and 180 lb) from 1.98 BMI= 56kg/2.42 st.4 17.8 and 1. Category BMI range – BMI Prime kg/m2 Mass (weight) of a 1.66 under 53.5 to 24.4 from 18.3 and 1.2 between 81 and 97 kilograms (12.4.21 to between 97 and 113 kilograms (15.42 and 0.54 cm.8 and 15.8 metres (5 ft 11 in) person with this BMI
less than 16.9
less than 0.79 (Normal based on the table below) These ranges of BMI values are valid only as statistical categories when applied to adults. 1 kg= 2. Male 5’8”.74 to between 60 and 81 kilograms (9.9
from 1. Determine your BMI using the formula.66 to between 53.5 st. 118 and 132 lb) from 0.5 and 60 kilograms (8.72 cm/100= 1. 1m=100cm. 210 and 250 lb) from 1.41 to between 113 and 130 kilograms (17.2 pounds
5x12= 60 inches +8= 68 inches x 2. 250 and 290 lb) over 1.0 to 1. 180 and 210 lb)
from 25 to 30
Obese Class I
from 30.4 and 13 st.98= 18. 0.54= 172.73 9.45 st.3 st.1 to 34. 290 lb)
Obese Class II
from 35 to 40
Obese Class III
.5 to 18.8 st. and do not predict health.5 kilograms (8.
2 III.Compute your own BMI and Interpret
http://www.9 34.1 26.3 38.3 19.1 31.5 BMI: 19.4 21.6 25.6 45.halls.htm Encircle the body shape you have based on the result.5 35.
Women: 1 Men:
BMI: 23.Conclusion: 1. What insights did your learn from the activity?
.9 23.1 22.2 41.818.3 20.8 29.md/bmi/figures.2 28.
1. Are you willing to share about the BMI? Why or why not?
Nutrition and Diet Therapy Name: _____________________________ ________________________ School/Course/Year/Section: _________ ________________________ Score: Date:
DBW refers to the average recommended weight range at a specified height for a given body frame. X 500) Note: If the birth weight is unknown. Compute Desirable Body Weight of different age groups using various formulas II. Procedure: Desirable Body Weight (DBW) is also termed ideal or reference weight but more appropriately called healthy weight. the term healthy weight has replaced ideal weight. Objectives: Within the week. indicating that a person’s body composition has a good balance between lean body mass and fat tissue. Infants: a. the student will be able to: 1. ideal weight is the midpoint of the recommended weight range at a specified age. In adolescent and adults. X 600) 7-12 months DBW (gm) = birth weight (gm) + (Age in mo.2 pounds. When calculating the DBW. One kilo is 2. Thus. 5 Dietary Computation: Desirable Body Weight Determination I. Define Desirable Body Weight 2. authorities emphasize that the most important factor in weight is body composition. DBW (k)=[age (mo. Recently. allow 3000 gm (full term) or 2500 gm (premature).1 Birth weight= 3500 gm. A. 6-month old infant
b.Laboratory Exercise No. it is generally recommended to round it off to the nearest whole number except for infants. it is weight found statistically to be most compatible with health and longevity. however. 1-6 months DBW (gm) = birth weight (gm) + (Age in mo. In children. Exercise 5.) ÷ 2] + 3
.54 cm Exercise 5. Then: add (subtract) 4 pounds for every inch above (below) 5 feet. DBW (k)= Height (cm)-100 Step 2. unless body frame is identified).5
4’11” female subject
b. Adolescents/ Adults a.3 7-year old child
Note: Add 2 kilos for each year C. Allow 112 pounds for 5 feet tall (men) Allow 106 pounds for 5 feet tall (women) Step 2. Tannhauser’s Method (Broca index) Step 1.4 64”tall male subject (64”=5’4”)
Exercise 5. Deduct 10%= (To apply this method for Filipinos whose statures are usually small.2 lb 1 foot= 12 inches 1 inch= 2. NDAP Method Step 1. Conversion aid: 1 kilo= 2. Children DBW (k) = (age in years x 2) + 8 Exercise 5.Exercise 5.2
6 month-old infant
Estimating DBW of Amputees 1.6
5’2” female subject
c.7 5’5” male
d. Compute DBW (in pounds or in kilos) by age and sex using any method.8 Conversion aid: 1 m= 100 cm Exercise 5. Using the BMI-derived formula Men: DBW (k) = height in meters² x 22.Exercise 5. Adjust DBW according to type of amputation
.subtract 10% Large frame: add 10%
D. Using the Hamwi formula (adults only)
Females: 100 lb for first 5 ft Add 5 lb for each additional inch Males: 106 lb for first 5 ft Add 6 lb for each additional inch Adjustments: Small frame. 2.0 Women: DBW (k) = height in meters² x 20.
0 18.7 7.knee Amputation (BKA) Above-knee Amputation (AKA) Entire Leg Exercise 5. 25 y/o with BKA (use NDAP Method)
Exercise 5.0 11.6
5’2” woman.3 2.Amputation DBW= DBW.2 1.7 x 2 = .034
.8 % of Total Body Weight 0.(DBW x % total body weight amputated) Body Part Hand Forearm and Hand Entire arm Foot Below.9 feet (bilateral)
72” tall bachelor with bilateral amputation of the Note: 72 inches= 6 feet % total body weight amputated= 1.6 6.
Body Frame According to Wrist Size Technique: Wrap the fingers of one hand around the opposite wrist. Fr ame Size If the thumb and middle finger overlap by 1 cm If the thumb and middle finger touch If the thumb and middle finger cannot touch by 1 cm Build Small Mediu m Large Adjustment Less 10% of computed DBW As computed Add 10% of computed DBW Small Medium Large
DBW Range ± 10% of adjusted DBW ± 10% of adjusted DBW ± 10% of adjusted DBW
Exercise 5. To determine a person’s body frame. try using the technique below. Adjusting DBW According to Body Frame (Adolescents and Adults) Desirable body weight of teens and adults is more precisely estimated when body frame is considered.E. Large Frame
5’10” Male using NDAP Formula.
11 Compute for your DBW using the three methods. Adjust DBW if it is necessary depending on your body frame.
What recommendations can you draw from the activity?
Nutrition and Diet Therapy
. What did you learn in this activity?
pathologic conditions. To simplify construction of daily food plan. etc. Objectives: Within the week. Compute for the Total Energy Allowance (Requirement) per day for different age groups 2. Energy comes from the oxidation of foods and is measured in terms of calories or kilojoules. DBW= 7 kg
Exercise 6. physical activity and state of health such as pregnancy. 6 Dietary Computation: Methods of Determining the Total Energy Allowance (TEA)/ day I. the estimated energy allowance is rounded-off to nearest 50 kcal.2
8 months old.Name: _____________________________ ________________________ School/Course/Year/Section: ___________ ________________________
Laboratory Exercise No. Determine one’s Total Energy Allowance Procedure: Voluntary (muscular) and involuntary (metabolic processes) activities of the body require energy. sex.1 6 months old. Infants a. 1-6 months TEA (kcals/day)= 120 kcal/kg DBW/day 7-12 months TEA (kcal/day)= 110 kcal/kg DBW/day Exercise 6. DBW= 6 kg
II. Energy needs are estimated by considering the age. the student will be able to: 1.
Children a.B. Adolescents a.3 11 years old girl
b.4 7 year-old girl. DBW= 22 k 1989 RDA 105 90 75 65 55
C. TEA/day= DBW (k) x calorie allowance based Age (Years) kcal/k DBW/ day 13-15 (boys) (girls) >15-19 1989 RDA 55 45 45
. According to Age and DBW TEA/day= DBW (kg) x calorie allowance based on age Age (Years) kcal/k DBW/ day 1-3 4-6 7-9 10-12 (boys) (girls) Exercise 6. By Narins and Weill TEA= 1000 + (100 x Age in years) Exercise 6.
a.5 but KRAUSE kcal/ k DBW/day 27.5 30. et al kcal y/o. Reduce caloric allowance by 25% for adults aged 70 above. y/o.(boys) 40 (girls) Average (all ages. both sexes) 45 D. the number of active cells in each organ decreases. b.0 45. TEA= DBW (kg) x Physical activity Activity Bed rest mobile Sedentary Light Moderate Very Active Exercise 6. Adults a. y/o and
. Computed calorie value is rounded-off to the nearest 50 b.0 35. reducing body’s overall metabolic rate. For another. Estimation of TEA by Cooper. older people usually reduce physical activity and so their lean tissue diminishes. Reduce caloric allowance by 20% for adults aged 60-69 d. For one thing. Estimation of TEA based on the level of physical activity.0 NDAP kcal/k DBW/ day Female Male 30 35 40 45 35 40 45 50
5’2” tall female bank teller 5’2”= 52 kg
Adjustments of Caloric Expenditure for Healthy Elderly Energy needs often decrease with advancing age. Reduce caloric allowance by 10% for adults aged 50-59 c.0 40.
secretary using computers. . What did you learn in this activity?
Recommendations: 1.TER= BMR (or BEE) + Physical Activity by Cooper. carpenters. coal miners. ironing Light Student. cycling. administrator. Heavy Walking activities carrying load uphill.) is based on the actual effort given for a particular activity. etc. engineer. heavy equipment operator. et al Step 1: BMR= 1 kcal/k DBW/ hour Step 2: Add Physical Activity (PA)= % above basal Step 3: Add SDA= 10% of BMR Physical Activity Bed rest Sedentary Light Moderate Heavy % 10 30 50 75 100
Classifying Level of Physical Activity (for Krause. typist. Activity Level Example of Work and Activities Sedentary/ Very Light MOSTLY SITTING ACTIVITIES: cashier. heavy manual digging Note: Consider all physical activities of the person the whole day before typifying. technician. What recommendations can you draw from the activity?
. vendor running on streets. bank teller.
III. cooking. tennis. wife with maids. heavy manual activities “cargador”. housecleaning.
Conclusion: 1. jeepney drivers. It should be judged after considering not only the occupation but also all of the off-the job activities including exercise program taken regularly (if there is any). doctor. computer programmer. nurse. light. clerk. NDAP and Cooper Methods): Physical Activity Level (sedentary. golf and table tennis Moderate Wife without maids. teacher. dancing.
RDA (ave. P and F allowances Procedure: 1.1 25 y/o female office clerk. Give dietary prescription based on TEA and C. RDA Fat Children. 7 Dietary Computation: Methods of Distributing Calories into Macronutrients I. Distribute the determined TEA into carbohydrates. adolescents Very active persons 30-35 Moderately active adults 20-30 1989 Phil. Percentage Distribution Method Macronutrient Percentage Allowance of TEA Carbohydrates 55-70 1989 Phil. RDA Exercise 7.Nutrition and Diet Therapy Name: _____________________________ ________________________ School/Course/Year/Section: ___________ ________________________ Score: Date:
Laboratory Exercise No. Objectives: Within the week. 5’1” tall DBW= 50 kg TEA= 1500 kcal
. proteins and fats 2. the student will be able to: 1. 60%) Protein Infants/ children 15-20 Adolescents 10-12 Adults 10-15 1989 Phil.
5-2.7-2.0 1.0 1. Exercise 7.0
Age Infants : 0-6 months 7-12 months Children 2-6 y/o (pre schoolers) 7-12 y/o (schoolchildren) Adolescents 13-15 y/o 16-19 y/o Adults: Normal
1. Determine protein allowance/day based on RDA for age Protein Allowance (g/kDBW/day) (1989 Phil. Calculate the protein calories.5-2. Non-protein Calorie (NPC) Method Step 1.60% CHON. Pg and Fg CHO= _________________ kcal ÷ 4 kcal/g= _______ g CHON= ________________ kcal ÷ 4 kcal/g= _______ g Fat= ___________________ kcal ÷ 9 kcal/g= _______ g Dietary Prescription: _____ kcal _____ Cg _____ Pg ______ Fg 2.5 1.15% Fat25% Note: Determine Cg.3 Protein calories= _____ x _____ kcal/g CHON
.25 1. 5’1” tall DBW= 50k TEA= 1500 kcal Protein Allowance= ______ x ______= ____ g or ____ g
Step 2.5 1.Caloric Distribution: CHO.2
25 y/o office clerk. RDA) 1.12
RDA Energy (kcal/day) Pregnancy First trimester Second trimester Third trimester Lactation No additional NR for age + 300 NR for age + 300
.6 CHO= ____ kcal ÷ ______ kcal/g CHO= _____ g = or ______ g Fat= _____ kcal ÷ _____ kcal/g fat= _____ g = or ______ g Note: CPF grams are rounded-off to nearest 5 to simplify computation of food/ meal plan.4 NPC= TEA. Exercise 7. Distribute NPC into Carbohydrate and Fat Carbohydrate: 55 to 80% (Ave. 30%) Exercise 7. Calculate the non-protein calories (NPC) Exercise 7. 70%) 20 to 45% (Ave.= _____ kcal Step 3. Estimating Energy and Protein Requirements of Pregnant and Lactating Women 1989 Phil. Compute the amount of CHO and fat in grams.5 NPC= _________ kcal CHO= 70%=_____ kcal Fat= 30%= _____ kcal
Step 5.protein calories
protein.7 Compute the nutrient requirement of 5’0” pregnant on her 30th week pregnancy.9 Compute for the energy. TER= DBW x PA +300
. carbohydrate and fat requirements of a 5’0” pregnant on her 30th week of pregnancy (Use Tannhauser’s Method to determine DBW). RDA) Pregnancy 1st trimester 2nd trimester 3rd trimester Lactation 1st 6 months Next 6 months +2 +9 +15 +9 (ave. throughout pregnancy)
Exercise 7.First 6 months Next 6 months
NR for age + 500 NR for age + 500
Exercise 7.8 Compute the TER of 4’10” mother on her 3rd month of lactation with light activity (Use Tannhauser’s Formula to get DBW)
Additional Protein (g/day) above Normal Needs (1989 Phil. light activity TER= DBW x Physical activities + 300
CHO (g)-CHON (g)-Fat (g) ________________________________
III.Protein Allowance= DBW x protein allowance
Protein Calories= _____________
Non Protein Calories= TEA. What did learn in this activity?
.protein calories CHO: 70% of NPC Fat: 30% of NPC CHO (g)=
Dietary Prescription: Energy (kcal).
Conclusion an Recommendation: 1.
Serving sizes is also provided as a reference. Providing a bedtime snack is an option. Discuss the importance of proper nutrition at this stage II. Procedure: 1.
. afternoon snack and dinner.Nutrition and Diet Therapy Name: _____________________________ ________________________ School/Course/Year/Section: _________ ________________________ Score: Date:
Laboratory Exercise No. 8 Planning and Preparing Menus for Filipino Pregnant and Lactating Women Using the Food Guide Pyramid I. Use the table to distribute the servings. the student will be able to: 1. Objectives: Within a week. lunch. Plan whole-day menus for pregnant and lactating women using the Food Guide Pyramid. morning snack. Plan and prepare menus suited for pregnant and lactating women 2. Prepare for breakfast.
Distribution of Servings for Pregnant and Lactating Women Food Item Breakf ast AM Snac k Lunc h PM Snac k Dinne r Bedti me Snack
Rice and other equivalents:
Preg.: servings Lactating: servings 3-4 4
Milk and milk Products:
Meat and other equivalents:
.: 5 servings Lactating: servings ½-6 6-7
oz. R S 1 cup cooked rice: K F TS MIL A
The Servings Sizes and Other equivalents in the Filipino Food Guide Pyramid WATER AND BEVERAGES: 1 glass: = 1 cup = 250 ml = 8 fl.
=4tsp coconut oil (5 slices of loaf brea 1 =5 pcs small pan de S UGAR 1g ) =1 cup ofar lasswho =1 tsp sugcorn cr (5g =1 Tbsp coconut 1 servingo
R E. R E P IC IC R OOT C OP .
: =1 pc medium1 slice or size fish =1/3 cup dried beans/ =1/3 cup shellfish.Meal
F H S EL F IS . she 1 servingof =1/2 cup tofu slice of a =3 cm cube cooked po =1 piece tokwa
. H L IS D IEDBE R ANS
Sample Menu for a Pregnant Women Sample Menu for a Lactating Woman
1 serving of servingof 1 fish. etc.
. Evaluate the menu prepared and what can recommendations or suggestions can your draw from the outcome of the activity.Conclusion: 1. Why is good nutrition important for pregnant and lactating women?
III. What nutrients considered most vital during pregnancy and lactation? Why?
ph for more. Get a copy of how to prepare complimentary foods for an infant. Enumerate advantages of breastfeeding 2. Procedure: 1. Note: You can check www. Prepare different complimentary foods for the baby. 9 Feeding the Infant I.fnri.Conclusion and Recommendations: 1. Why is breast milk best for infants? Score: Date:
. Consider the months to which foods are to be given.dost.gov. Objectives: Within a week.Nutrition and Diet Therapy Name: _____________________________ ________________________ School/Course/Year/Section: _________ ________________________ Laboratory Exercise No. II. III. 2. Write the procedures in another sheet of paper and do the actual preparation. the student will be able to: 1.
He had a past history of passing out worms. 2. His grandparents have PTB and Hpn respectively.7 kg. Marasmic Type Jun-jun is a 3-year old child (36 months) who weighs of 7. 4-5 times a day. Answer a case given. non bloody and nonmucoid soft stools. When admitted. 10 Nutrition in Childhood I. Procedure: A Case of Jun-Jun: Malnutrition. Two months ago Jun-jun developed diarrhea described as yellowgreen. soft foul smelling. Objectives: Within a week. non-mucoid. Score: Date:
. When do you start giving solid foods to the infant? What are the foods you can give at different months?
Nutrition and Diet Therapy Name: _____________________________ ________________________ School/Course/Year/Section: _________ ________________________ Laboratory Exercise No. Plan and prepare menu for children using the Filipino Food Guide Pyramid. II. jun-jun was still passing soft but fowl smelling.2. case of measles and diarrhea when he was 2 years old. the student will be able to: 1.
Is the type of Malnutrition muscle wasting? Or stunting? Why? Explain. he was given either Sustagen or Bonna (1:4 dilution) until he was one year old. He only likes meat given to him and does not like any vegetables. The mother reasoned out that he was developing diarrhea from her milk. What is Jun-jun’s DBW? What is the Nutritional Status of Junjun based on the International Reference Standards? (Research) Children: DBW (kg)= (No.7 kg Height: 84 cm Actual
1. Jun-jun was breastfed up to 2 months old.The socio-economic history of the patient showed that his father is a construction worker. He loves to play barefooted in their backyard.0 ºC Weight: 7. until he was admitted in the hospital. From then on. His physical examination includes: Average temperatures: 37. Jun-jun appeared active before he developed his infected diarrhea. earning from 120-200 pesos a day.
. Answer the following: a. Supplementary feeding was given to him at 3 months old consisting of plain “lugao”. of years x 2) + 8
What diet can you give considering his malnourished state?
2. Prepare a whole day menu for Jun-jun using the food guide pyramid.
. What factors precipitated his development of malnutrition? Cite at least 3 and explain.c.
Why is good nutrition important for a child?
Lunch: PM Snack:
Dinner: III. What can you do to improve or rehabilitate Jun-jun’s state?
.Conclusion and Recommendations:
2. Procedure: 1. 11 Nutrition in Late Adulthood I.
.Nutrition and Diet Therapy Name: _____________________________ ________________________ School/Course/Year/Section: _________ ________________________ Score: Date:
Laboratory Exercise No. the student will be able to: 1. Prepare a menu for an elderly using the food guide pyramid below. Plan and prepare menu for an elderly using the Filipino Food Guide Pyramid. Objectives: Within a week. Give dietary recommendations on feeding problems encountered by elderly people II.
Menu for an Elderly: Breakfast:
What are the feeding problems encountered by elderly people? How do we manage each feeding problems?
Conclusion and Recommendations:
. Why is good nutrition important during late adulthood?
2. Give suggestions on how to feed an elderly.