SAINT LOUIS UNIVERSITY

SCHOOL OF NURSING

Meal Planning for a College Student

Submitted by :

Baluyan , Oliver
Mendoza , Emmanuel
Nicolas , John Matthew
Baladad , Jeanette Jesy
Beltran , Abegail
Buenaventura , Maranatha
Domantay , Frances Hannah
Legaspi , Carrie Anne
Medina , Rosemarie
Pasion , Maecy
Sudla , Chrarlaine Lhoy
Tagalog , Jojemay

Submitted to :
Mrs. Sharon Hogat

November 2019
II. CASE SITUATION
 Meanne , a 2nd year student nurse is having her annual check-up. She is 5’4” and
currently weighs 51 kg. She is a full time student who lives in a dormitory near the school. She is
originally from Pangasinan but is in Baguio for college. She walks 10 minutes everyday going to
school for her 7:30 class, goes home for lunch at 12:30 and then back again to school for her 2
pm class.
She buys food from the nearby food stalls as she walks to and from her home. The usual
budget meal is her staple. If she passes by a fish ball stand , she buys and eat in the area so she
does not need to prepare and eat in her dorm. She has a stock of chips and emergency cup
noodles as her food when she gets hungry, doing requirements late at night. Her religion is
Roman Catholic.

III. DISCUSSION
Adolescence is a critical period, because major physical and psychologic changes occur during a
very short period of time. Energy and nutrient needs are greater during adolescence than at any other time
of life, except pregnancy and lactation (Dudek, 2010). Thus adolescent girls need to pay special attention
to being physically active and selecting foods of high nutrient density so as to meet their nutrient needs
without exceeding their energy needs.
The RDA (or AI) for most vitamins increases during the adolescent years. Several of the vitamin
recommendations for adolescents are similar to those for adults, including the recommendation for vitamin
D. Vitamin D plays an important role in facilitating calcium and phosphorus absorption and metabolism,
which has important implications for bone development during adolescence (Institute of Medicine,
2010).Adolescence is a crucial time for bone development, and the requirement for calcium reaches its peak
during these years together with vitamin D, that facilitates calcium absorption. Iron requirements are also
increased during adolescence for the deposition of lean body mass, increase in red blood cell volume, and
to support iron lost during menses among females. Iron intakes often fail to keep pace with increasing
needs, especially for females, who typically consume less iron-rich foods such as meat and fewer total
kcalories than males. Adolescence is a time of increased iron needs because of the expansion of blood
volume and increases in muscle mass. Young women are at particular risk for the development of iron
deficiency due to menstrual blood loss. (Powers J, 2018)
According to Moreno et. al. (2019), adolescents’ diets clearly suffer from critical imbalances at the level of
nutrient intakes and at the level of foods, especially fruit and vegetables, sugar-sweetened beverages, sweet
foods, and meat. In addition, there seems to be a major concern regarding adolescents’ breakfast
consumption. Food manufacturers, retailers, and public health workers should collaborate and, in concert
with a societal debate on this topic, find ways to make appealing changes in the everyday dietary experience
of our adolescents as part of a stimulating and easily adoptable lifestyle. Self-reported daily consumption
of nutritious foods was low; on average, 16% of girls consumed dairy, 46% consumed meats, 44%
consumed fruits, and 37% consumed vegetables. In contrast, energy-dense and nutrient-poor foods, like
sweet snacks, salty snacks, fast foods, and sugar-sweetened beverages, were consumed four to six times per
week by an average of 63%, 78%, 23%, and 49% of adolescent girls, respectively. 40% of adolescent girls
reported skipping breakfast.(Keats et. al, 2014).
Poor food choices and physical inactivity contribute to the current state of energy imbalance in the
adolescents. Food habits that are seen more frequently among teens than other age groups include irregular
consumption of meals, excessive snacking, eating away from home (especially at fast-food restaurants),
dieting, and meal skipping. Teens perceive taste preferences, hectic schedules, the accessibility of different
foods at home and school, and social support from family and friends to be key factors that affect their food
and beverage choices (Goh et al., 2009; Powers et al., 2010). As adolescents spend considerable amounts
of time in and around schools, convenience foods available at school and in the surrounding neighborhood
may have a great influence on their eating patterns. Convenience foods include foods and beverages from
vending machines, canteens, school stores, fast-food restaurants, and convenience stores. These foods are
often processed foods that are high in sugar and salt content which can increase the possibility of having
cancer and other associated diseases such as cardiovascular diseases Processing foods often involves
nutrient losses, which can make it harder to meet your needs if these nutrients aren't added back through
fortification or enrichment.
Adolescence is a time of transition when habits are formed that persist into adult life. Good habits, such as
exercise and a healthy diet, are likely to bring many benefits, including improved performance in school.
Adequate nutrition is very essential to the human body because it supplies the daily metabolic
requirements in order to functions normally and effectively.The modifiable factor in her case is the food
she eats. Eating street foods are unhealthy when done frequently and these food are prepared with
saturated fats and the use of old or reused oils.
 V. DIETARY COMPUTATION

Height- 1.63 m
5 feet- 12 in/1ft. = 60+4 in
64 inches= 2.54 cm / 1in = 162.56 cm
162.56 cm = 1 m/ 100 cm = 1.6256 m or 1.63 m

Weight= 51 kgs

BMI= w(kg) / ht (m2)

= 51 kg/ 1.63 m2
= 51 kg/ 2.6569
= 19.1953028 or 19.20 Normal

DBW
Tanngauser's Method
H= 5'4 = 64 in= 162.56 cm
162.56-100= 62.56 kg

62.56 kg - 6.25 kg (10% of 62.56 kg) = 56.3 kg

TER
Krause Method cal/kDBW/ day
Light : Student 35

56.3 X 35=1970.5
56 X 35 =1960

1950 cals /day

TEA
CHO = 1950 X 0.65 = 1267.5/4 = 316.875 =315
CHON= 1950 X 0.15 = 292.5 /4 = 73.125 = 75
Fats = 1950X 0.20 = 390/9 = 43.33 = 45
 Dietary Prescription
1950 kcal/day: 315 grams, 75 grams, 45 grams

Food Exchange CHO CHON FATS Energy

Vegetable List A 2 3 1 - 16

Vegetable List B 1 3 1 - 16

Fruit 3 30 - - 120

Milk 2 24 16 10 250

Sugar 5 25 - - 100

85 18 10

315-85= 230
230/23=10

Rice List 10 230 20 - 1000

315 38

75-38= 37

37/8=4.625 or 5

Meat List A 4 32 4 164

Meat List B 1 8 6 86

19

Fats 5 25 225

315 78 45 1977

VI. MEAL PLANNING

Food Justification
Breakfast 1. Boiled Sayote Leaves Boiled sayote leaves are
with Tomato affordable for a student and it
2. Boiled Chicken Egg is healthy. Boiled egg is a
3. Yogurt good source of protein.
 Yogurt will aid in the
digestion of the food.

AM Snack 1. 2 Boiled Sweet Potato Boiled sweet potato. Sweet

2. taho potato is a good source of
carbohydrates perfect for
providing the client with
enough energy to start up
during the day. Taho is an
excellent source of high
quality protein that is needed
by the body for growth. It is
high in B vitamins
Lunch 1. Chicken Tinola with string Chicken is a low fat diet and
beans (2 pcs chicken legs) it is affordable, mango is
2. Rice (3 servings) abundant inn the country and
3. Mango rich in vitamins.
PM Snack 1. Apple Fruits in morning snacks are
2. 6 pcs of Pandesal (2 healthy and it is a light meal
servings) to provide energy for the day.
3. 2 teaspoon of honey Honey is a good source of
4. 2 teaspoons of strawberry vitamin C as well as the
jam strawberry jam.
Dinner 1. Tilapia 2 pcs (steamed) The tilapia should be grilled
2. Rice 3 servings to reduce the use of fats and
3. Apple should have a fruit after
meals.
At Bedtime 1 cup of powdered milk Warm milk is good before
before going to bed bed time , it promotes sleep.
It contains tryptophan which
is an amino acid that can help
the human body produce
serotonin , a brain chemical
that can induce deeper and
more restful sleep by creating
melatonin. Melatonin is
responsible for a person’s
sleep - wake cycle.

References :
Ndirect (2019) Healthy Eating for Teenagers. Retrieved from :
https://www.nidirect.gov.uk/articles/healthy-eating-teenagers
Bruso, J. (2018). The disadvantages of food processing. Retrieved from
https://healthyeating.sfgate.com/disadvantages-food-processing-10900.html
Wayne , G. (2016). Imbalance nutrition : Less than Body requirements. Nurses Labs. Retrieved
from: http://google.co.uk/amp/s/nurseslabs.com/imbalanced-nutrition-less-body-
requirements
Dudek, S. G (2010). Nutrition essentials for nursing practice. Philadelphia: Walters and Kluwer
Health/Lippincott Williams & Wilkins
Institute of Medicine. (2010). Food and Nutrition Board: Dietary Reference Intakes for Calcium
and Vitamin D. Washington, DC: National Academies Press.

Keats E. (2014). The Dietary Intake and Practices of Adolescent Girls in Low- and Middle-
Income Countries: A Systematic Review. Retrieved
from:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6315365/

Powers J. (2018). Iron requirements and iron deficiency in adolescents. Retrieved from:
https://www.uptodate.com/contents/iron-requirements-and-iron-deficiency-in-adolescents
Moreno L. et. Al.(2019). Nutrition and Lifestyle in European Adolescents: The HELENA
(Healthy Lifestyle in Europe by Nutrition in Adolescence) Study1–3. Proceedings of the IUNS
20th International Congress of Nutrition.Retrieved from:
https://watermark.silverchair.com/615s.pdf?token=AQECAHi208BE49Ooan9kkhW_Ercy7Dm3
ZL_

Mahan, L. K., & Escott-Stump, S. (2000). Krause's food, nutrition, & diet therapy. Philadelphia:
W.B. Saunders.