Name: Andrea Colleen R.

Glova Date Due: October 19, 2021

Year and Section: BSN 2 ND Date Submitted: October 18,2021
Professor’s Signature: Score:

A. Calculate your total energy allowance (TEA).

1. Determine your height = _5’5____ and actual body weight = __60__ kg
2. Calculate your basal needs = __0.9___ kcal x _61____ kg (DBW) x 24
= _1317.6____ kcal
3. Estimate physical activities = _395___ kcal
4. Add values from 2 and 3 to get TEA = _1317.6____ kcal + _395____ kcal =
_1712.6 or 1700___ kcal
5. Distribute the total energy allowance among carbohydrates, proteins and fats
as follows:
Carbohydrates 50%-70%
Proteins 10%-15%
Fats 20%-30%
6. For a normal diet, allot 65% of the total energy allowance for carbohydrates,
15% proteins, and 20% fats. Thus, the corresponding energy contributors of
the three nutrients in your diet are as follows:
Carbohydrates = _1700____kcal x 0.65 = 1105 kcal
Proteins = 1700 kcal x 0.15 = _255____ kcal
Fats = __1700___ kcal x 0.20 = _340____ kcal
7. Calculate the number of grams of carbohydrates, proteins, and fats by
dividing the calories for each nutrient by corresponding physiologic fuel
values.
Carbohydrates = __1105___ kcal ÷ 4 = _280__ g
Proteins = __255___ kcal ÷ 4 = _60____ g
Fats = __340___ ÷ 9= __40___ g
8. For simplicity and practicality of the diet prescription (Rx), round off calories to
the nearest 50, and carbohydrates, proteins, and fats to the nearest 5 g. Thus,
your diet prescription is:
Diet Rx: 1700kcal
289 g – Carbohydrates
60 g – Proteins
40 g – Fats

B. Using the Food Exchange List, design your meal plan taking into
consideration your food habits, food behavior, preferences, and the like.

Table 1. Meal Plan for a Normal Diet

Meal
Food No. of CHO PRO FAT ENERGY
Distributions
Exchanges Exchanges Kcal
g g g B L D Sn
I. Veg A 5 15g 5g - 80 kcal 1 2 2 -
Veg B - - - - - - - - -
 II. Fruits 5 50g - - 200 kcal 2 1 2 -
III. Milk 2 24g 16g 20g 179 kcal 1 - - 1
IV. Rice 8 161g - - 736 kcal 2 2 2 2
V. Meat 4 - 32g 4g 330 kcal 2 2 - -
VI. Sugar 2 15g - - 80kcal - - - 2
VII. Fat 2 - 8g 15g 90 kcal - - - 2
Total 289g 60g 39 1695 kcal 7 7 6 7

Table 2. Sample Menu for a Normal Diet

Breakfast Lunch Dinner
 2 slices Ripe Mango  Nilagang Baboy  Pinakbet
 Tomato Omelet -Lean Meat -Squash
 Tapa -Cabbage -String beans
 Rice -Potato -Egg plant
 Milk  1 cup Rice  1 cup rice
 1 slice Watermelon  2 pcs Banana lacatan
Snacks
AM Snack PM Snack Midnight Snack
 Taho  2pcs Maja Mais  1 slice Cheese
 Marshmallow  Leche Flan  Yogurt

C. Questions
1. What are the bases for estimating the desirable intake of an individual?

Dietary Reference Intakes (DRIs) consist of four types of reference intakes that
are used to assess and plan diets of individuals and groups: the Estimated
Average Requirement (EAR), the Recommended Dietary Allowance (RDA), the
Adequate Intake (AI), and the Tolerable Upper Intake Level (UL).

Estimated Average Requirement (EAR) – is the amount of nutrient that is

estimated to meet the requirement for a specific criterion of adequacy of half of
the healthy individuals of a specific age, sex, and life-stage.

Recommended Dietary Allowance (RDA) – are the levels of intake of essential

nutrients to meet the known nutrient needs of practically all healthy persons.

Adequate Intake (AI) – is the average nutrient level consumed daily by a typical
healthy person that is assumed to be enough
for his/her needs.

Tolerable Upper Intake Level (UL) – the highest level of daily intake that is likely
to pose no adverse health effects in most human individuals.
 2.What are the pointers to consider in planning a normal diet? A
therapeutic diet?

In planning a normal diet remember to:

 Choose good carbs, not no carbs. Whole grains are your best bet.
 Pay attention to the protein package. Fish, poultry, nuts, and beans are the
best choices.
 Choose foods with healthy fats, limit foods high in saturated fat, and avoid
foods with trans fat. Plant oils, nuts, and fish are the healthiest sources.
 Choose a fiber-filled diet, rich in whole grains, vegetables, and fruits.
 Eat more vegetables and fruits. Go for color and variety—dark green,
yellow, orange, and red.
 Calcium is important. But milk isn’t the only, or even best, source.
 Water is best to quench your thirst. Skip the sugary drinks, and go easy on
the milk and juice.
 Eating less salt is good for everyone’s health. Choose more fresh foods
and fewer processed foods.
 Moderate drinking can be healthy—but not for everyone. You must weigh
the benefits and risks
 A daily multivitamin is a great nutrition insurance policy. Some extra
vitamin D may add an extra health boost.

Moreover, in planning a therapeutic it is important to consider the principle of
adequacy, balance, calorie (energy) control, nutrient density, moderation, and
variety are important concepts in choosing a healthful diet. There are also factors
to be considered such as:

 The underlying disease conditions which require a change in the diet.

 The possible duration of the disease.
 The factors in the diet which must be altered to overcome these
conditions.
 The patient’s tolerance for food by mouth.
 The normal diet may be modified to

Reference:

Food :: Diet. (n.d.). Retrieved October 18, 2021, from

https://agritech.tnau.ac.in/nutrition/nutri_food_therapeutic_diet.html.