Name: Kiana Vren Jermia

Section: BSN 2D

C ENTRAL PHILIPPINE UNIVERSITY

C OLLEGE OF NURSING
N UTRITION AND DIET THERAPY (NCM 2106) -
LABORATORY
S emester, AY 2021-2022

L aboratory Activity No. 2A – Meal Planning Using Your Guide to Good Nutrition (YGGN)

Objective:

1. To evaluate the adequacy of one’s intake using the YGGN.

2. To identify the applications and limitations of the YGGN.

Procedure:

1. Using the YGGN, plan a one- day menu for yourself. Indicate the measurements/serving portions.

Follow the meal pattern for the meal indicated.

M EAL S ERVING PORTION

B REAKFAST:
Fruit 1 serving banana
Main dish (protein dish) ------------------------------- 2 servings fried eggs
Bread/cereal/rice - Beverage 1 cup of rice
1 cup of coffee
A M SNACKS:
1 glass of water

Fruit / Bread / Cereal - Beverage 1 serving apple

2 glasses of water

L UNCH :
Main dish (protein dish) ------------------------------- 1 serving fried chicken
Vegetable dish Dessert Beverage 1 serving cucumber salad
1 serving (pack) biscuits
2 glasses of water

P M SNACKS:
Fruit / Bread / Cereal - Beverage 2 servings of banana turon
2 glasses of water

DINNER :
3 pcs lumpiang shanghai
1 serving mushroom soup
1 serving pork adobo
1 serving cucumber salad
1 chocolate cupcake
2 glasses of water
Appetizer---------------------------------------------------
Soup--------------------------------------------------------
Main Dish /Entrếe----------------------------------------
Side dish
Dessert
Beverage
2. Decide the meal that you would like to prepare.

M EAL

B REAKFAST:
Fruit – Banana
Main dish (protein dish) – 2 servings fried fish
Bread/cereal/rice – 1 cup rice
Beverage – 2 glasses of water

A M SNACKS:
Fruit – 1 serving apple
Beverage – 2 glasses of water

L UNCH :
Main dish (protein dish) – 2 servings chicken adobo
Vegetable dish – 1 serving cucumber salad
Dessert – 1 serving (pack) banana chips
Beverage – 2 glasses of water

P M SNACKS:
Fruit – 1 serving banana Beverage – 2 glasses of water

DINNER :
Soup – Ginataang monggo w/ pork
Main Dish /Entrếe – Pork chop and Rice
Dessert – 1 serving banana
Beverage – 2 glasses of water

3. Make a market list for menu made.

 1 hand of bananas
 1 kilo fish
 3 kilos rice
 1 gallon water
 1 bushel of apples
 1 whole-dressed chicken
 2 cucumbers
 1 kilo pork
 1 kilo mung beans
 1 liter soy sauce
 1 liter vinegar
 1 liter oil
 ½ kg onions
 ½ kg garlic
 2 packs ground pepper
 ½ salt
 4. Answer the questions given :

4.1 : What are the advantages and disadvantages of using the YGGN in evaluating one’s diet?

The main advantage of using YGGN in one’s diet is that it helps an individual to understand your eating habits.
It can aid in monitoring what you consume. Awareness of food consumption can be gained, and in line with
that you can make changes to your diet to either improve your weight or to lose some pounds. It also helps to
track how many calories an individual is consuming in a specific day. People can also identify if they have a good
balance of nutritional intake like protein, carbohydrate and fat in their diet. This means that the person can
note more specific references on what they should be eating, rather than eating what they just what to eat
without having to worry what nutritional benefits they can have. Furthermore, the YGNN encourages clients to
think about what they are eating, for example, how many servings of rice they eat or how much unhealthy food
they consume, or whether they find anything lacking in their diet.

On the other perspective, the disadvantages of the YGGN include personal biases on both the selection and
measurement of the food. When jotting down and recording their food consumption and meal plan, some
individuals tend to substantially alter their diet. In line with that a typical day is not accurately recorded, this
recording bias is viewed as a disadvantage. Sometimes they do not include complete and accurate information,
particularly when it comes to fast food and processed foods. They may not be 100% honest in recording what
they are planning to eat or have eaten.

4.2 : How may you improve the disadvantages of the YGGN?

In order to improve the disadvantages that I have just stated, it is mainly dependent to the individuals
themselves. Inaccurate data is something that can defeat the purpose of the YGGN, because it can alter the
management and monitoring of an individual’s nutrition. In order to avoid it, individuals must then practice
encoding data which is true and relevant to what they are consuming. If they do so, then it would less likely to
affect the accuracy of the YGGN and be of true help to individuals.