CALCULATION OF FOOD VALUE
of nutrients. To calculate the percentage of Kcalories
ENERGY FROM FOODS
CALORIE- the unit of energy used in human
nutrition is the kilogram calorie (kcal). The calorie is the
standard unit in measuring heat. It is the unit of
measurement for the energy that our body gets from
the food. Calories are not eaten. They are by-product
when carbohydrates, protein and fats that are oxidized
in the body.
One Kcalorie is the heat energy required to raise the
temperature of 1 kilogram of water 1 degree centigrade
 Fuel factor of Carbohydrate= 4 Calories per gram
 Fuel factor of Fat = 9 calories per gram
 Fuel factor of Protein = 4 calories per gram
The total calorie content (total energy) available
from food can be measured by means of of a device
called a BOMB CALORIMETER
Food energy is measured in kilocalories
1000 calories = 1 Kcalorie
The JOULE is the measurement of energy in the
metric system.
1 kcalorie (kilocalorie) = 4.184 joule (Kilojoules)
Ex. 1 cup of milk = 170 kcal
170 kcal x 4.184 = 711.28 kjoules
CALCULATION OF FOOD VALUE
The energy value of one tablespoon of sugar (15
gms) is approximately 60 calories (15 x 4). Most foods,
however are complex and contain protein, fats and
carbohydrates.
For example, one cup of milk contains approximately:
12 grams carbohydrates x 4 cal/gm = 48 Kcal
8 grams protein x 4 cal/gm = 32 Kcal
10 grams fat x 9 cal/gm = 90 Kcal
TOTAL = 170 Kcal
Then you can calculate the percentage of each
form fat.
For example, divide the 90 fat Kcal by the total 170 kcal
90 fat kcal/170 kcal = 0.529 or 0.53 = 53%
COMPONENTS OF ENERGY EXPENDITURES
BASAL METABOLISM- is the measure of energy
needed by the body at rest for all its internal chemical
activities; approximately 1 calorie per kilogram of body
weight per hour for an adult. It is the minimum amount
of energy needed by the body at rest in the fasting state.
* Values obtain in this test which are within the plus or
minus 10% are still considered normal.
CONDITIONS NECESSARY FOR BMR TEST
To ensure accuracy:
 The person must be in fasting or post-absorptive
state, at least 12 hours after the meal (usually
taken in the morning).
 The person must be awake lying quietly, free
from physical fatigue, nervousness and tension
causes increase in heat production.
 20-25 degree Celsius and maintain his body
temperature.
I. RULE OF THUMB METHOD
A simple method for the calculation of the BMR
1cal per kg per hour for adult MALE
0.9cal per kg per hour for adult FEMALE
However may not applicable for obese or lean
individuals.
Ex. 50 kilogram male x 1cal x 24 hours = 1,200 cal
50 kg female x 0.9 cal x 24 hrs = 1,080 cal.
II. HARRIS-BENEDICT FORMULA BODY MASS INDEX

Using information on weight, height, age and sex; Body Mass Index (BMI) is the ratio of weight to height

For MALES; Example: an individual weigh 94kgs and 175cm

tall would have a BMI of 92kg / (1.75m)² = 30
REE= 66 + [13.7 x wt(kg)] + [5 x ht(cm)] - [6.8 x age(yr)]
Body Mass Index
For FEMALES;
Obese= above 30
REE= 65.5 + [9.6 x wt(kg)] + [1.8 x ht(cm] - [4.7 x age(yr)]
Over weight = above 27-30

Normal BMI = 18.5 – 27

COMPUTATION OF (DBW) DESIRABLE BODY WEIGHT
Underweight = below 18.5
I. Ador Dionisio’s Method

Height- for every 5 feet, allow 100lbs for FEMALE and

110lbs for MALE, for each additional inch, allow 2lbs

Age- for every 5 years between 25- 50 years, 2lbs

additional

Example: DBW of a 45 years old male, 5’4”tall

Height = 5 feet = 110lbs

4 inches x 2lbs = 8lbs

=118lbs

Age = 45years x 2/5 = 18lbs

DBW= 118lbs. + 18lbs = 136lbs

II. Tannhauser’s Method

Height in cm – 100cm, Take 10% of remainder and

subtract answer from remainder

Example: DBW of 45 years old male, 5’4” tall

Height

5’4” {5ft x 12in + 4in} = 64in {x 2.54cm} = 162.56cm

162.56cm-100cm =62.59

10% of 62.56cm = 6.256

62.56kg - 6.25 = 56.7 Kg

DBW = 56.7kg {x 2.2lbs} = 125lbs