Name: Andrea Colleen R.

Glova Date Due: November 8, 2021

Year and Section: BSN2 – ND Date Submitted: November 8, 2021
Professor’s Signature: Score:

I. Procedure: Case Analysis

Group: 2

A 38-year-old lactating mother standing 4'9" tall and weighing 52kg, just gave
birth a month ago and in your video discuss the case assessment and lunch
presentation emphasizing the rationale of the diet given, nutrient modification,
and intervention.

II. Evaluation
For each case presented:
1. Compute for the desirable body weight and total energy requirement.
 Desirable Body Weight
DBW using Tannhauser Method (Broca’s Index)
DBW = (height – 100) – [10% (height – 100)]
a. Convert height to centimeter
4’9”in =144.78cm
b. Deduct from the height the factor 100
144.78 cm – 100
c. To adjust body frame for Filipinos, deduct additional 10%
[10% (144.78 cm – 100)] = 40kg

 Total Energy Requirement

Harris-Benedict Equation
Equation for Females: BMR (kcal/day) = 655.1 + (9.563 x W) +
(1.850 x H) – (4.676 x A)

BMR (kcal/day =655.1 + (9.563 x 52kg) + (1.850 x 144.78 cm) –

(4.676 x 38y/o)

=1242.531 kcal/day

TER= BMR X PAL

=1242.531 x1.45
= 1801.669 kcal + 500kcal (for lactating mother)
= 2300 kcal

 Carbohydrates
2300kcal x 0.65= 1495 kcal
1105 kcal ÷4 =373.75 g or 374g
 Proteins
2300 kcal x 0.15= 345 kcal
345 kcal ÷ 4 = 86.25 g or 86g
 Fats
2300 kcal x 0.20= 460 kcal
460 kcal ÷ 9= 51.11g or 51g
Diet Rx: 2300kcal
 374g Carbohydrates
86g Proteins
51g Fats
2. Calculate and plan the diet providing 3 meals and 2 snacks. Indicate your
answers in Table 4-1.

CH PR FA Meal
Food No. of O O T ENERGY Distributions
Exchanges Exchanges Kcal S
g g g B L D
n
I. Veg A 5 15g 5g 80kcal 0 2 3 0
Veg B 0 0 0 0 0 0 0 0 0
II. Fruits 6 50g 0 0 200 kcal 1 2 0 3
III. Milk 3 36g 24g 15g 375kcal 1 0 0 2
IV. Rice 11 253 22g 0 1100kcal 3 3 5 0
g
V. Meat 7 0 32g 14g 304kcal 2 2 3 0
VI. Sugar 3 15g 0 0 60 kcal 0 0 0 3
VII. Fat 4 5g 0 20g 180 kcal 0 1 1 2
Total 369 83 g 49g 2300 kcal 7 1 1 10
g 0 2
Table 4-1. Meal Plan for lactating mother

3. Prepare the assigned sample menu plan for class presentation:

Group 2

Table 2. Sample Menu for a lactating woman

Breakfast Lunch Dinner
 2 ounce meat  4 meatballs  3 ounces grilled pork
 1 cup milk  1 cup spaghetti loin
 2 ounce whole grain  ½ cup tomato sauce  1 ½ cup rice
cereal  1 cup spinach salad  ½ cup cabbage salad
 1 tangerine  1 cup cantaloupe  ½ cup baked beans
 1 teaspoon margarine  ½ cup green beans
 1 cup Green lactation  1 teaspoon butter
smoothie

Snacks
AM Snack PM Snack Midnight Snack
 3 cups light popcorn  1 small banana  1 slice choc muffin
 ½ cup low fat yogurt  2 tablespoons peanut  1 cup vanilla yogurt
 ½ cup cucumber butter  1cup peaches
slices with lemon  1 cup milk
 ½ yogurt
 4. Discuss the case assessment and tray presentation in class
emphasizing the rationale of the diet given, nutrient modification, and
intervention.

Meal
Nutrient Modification Rationale Nutrition Intervention
Prepared
spaghetti Breastfeeding uses If you're breast-feeding, you're
meatballs 393kcal per 1 cup(248g) a lot of energy and giving your baby nutrients that
 23% Total Fat 15g. nutrients. It is will promote his or her growth
 23% Saturated Fat 4.6g. important that your and health.
 13% Cholesterol 38mg. diet supplies the  Breastfeeding mothers
 27% Sodium 655mg. nutrients you need generally need more
 12% Potassium 428mg. during calories to meet their
 16% Total Carbohydrates breastfeeding, such nutritional needs while
49g. as protein, calcium, breastfeeding.An additional
iron and vitamins. 330 to 400 kcal per day is
 19% Dietary fiber 4.7 g
You need these recommended for well-
 Sugars 5.9g
nutrients for your nourished breastfeeding
 Protein 16 g own health and mothers, compared with
 Vitamin A 9% wellbeing. Try to eat the amount they were
 Vitamin C 2% regularly and consuming before
 Calcium 7% include a wide pregnancy.
 Iron 17% variety of healthy  Focus on making healthy
foods. choices to help fuel your
1 cup 134kcal per 1 cup (85g) Health experts milk production. Opt for
spinach  15% Total Fat 10g. recommend protein-rich foods, such as
salad  19% Saturated Fat 3.7g. breastfeeding lean meat, eggs, dairy,
 21% Cholesterol 63mg. moms to consume beans, lentils and seafood
 10% Sodium 247mg. spinach and other low in mercury. Choose a
 12% Potassium 428mg. leafy greens. These variety of whole grains as
 1% Total Carbohydrates vegetables are rich well as fruits and
3.2g. in iron, calcium, vegetables.
folate, and vitamin  Eating a variety of foods
 4% Dietary fiber 0.9 g
K, which support while breast-feeding will
 Sugars 1.4g
lactation. Spinach is change the flavor of your
 Protein 6.8 g particularly breast milk. This will
 Vitamin A 55% beneficial due to its expose your baby to
 Vitamin C15% high content of different tastes, which
 Calcium 3% phytoestrogens. might help him or her more
 Iron 6.4% easily accept solid foods
1 cup 53 kcal per 1 cup (156g) Cantaloupe is rich down the road.
cantaloupe  12% Potassium 417mg. in vitamin K, vitamin  To make sure you and your
 4% Total Carbohydrates B, fibre, potassium, baby are getting all of the
13g. magnesium, niacin, vitamins you need, your
 6% Dietary fiber 13 g thiamin and folates. health care provider might
 Sugars 12 g Eating this fruit can recommend continuing to
 Protein 1.3 g help you stay
  Vitamin A 106%
 Vitamin C95%
 Calcium 1.4%
 Iron 1.8%
123 kcal per 1 cup (210g)
•1 cup  3% Total Fat 1.7g.
Green  1% Saturated Fat 0.2g.
lactation  0% Cholesterol 38mg.
smoothie  1% Sodium 20mg.
 14% Potassium 505mg.
 9% Total Carbohydrates
28g.
 19% Dietary fiber 4.7 g
 Sugars 15g
 Protein 2.9 g
 Vitamin A 206%
 Vitamin C 86%
 Calcium 8.9%
 iron 5.9%
 and seeds
 Eat three servings of
vegetables, including dark
green and yellow vegetables
per day
Table 4-3. Case Assessment for #2
hydrated. As this take a daily multivitamin
fruit is high in water and mineral supplement
content, it can help until you wean your baby.
maintain fluid
balance in the body
during
breastfeeding and
even otherwise.
Many nursing
women rely on
oatmeal to boost
their milk supply,
but this smoothie
could be a delicious
alternative to a
monotonous week
of oats. This green
smoothie is a
delicious way to
consume some of
these lactation-
boosting foods!
Fruits and
vegetables high in
phytoestrogens,
such as dark leafy
greens, are
believed to promote
healthy breast
tissue and lactation.
Paired with
essential fatty acids
and omega-3 fatty
acids, in the form of
fresh coconut meat
and hemp protein,
this drink could
have you producing
more milk in no
time.
III. Questions for Discussion
1. What nutritional advice is recommended for a healthy pregnancy?
Lactation?
Pregnancy is physiologically and nutritionally a highly demanding
period. Extra food is required to meet the requirements of the fetus. A
woman prepares herself to meet the nutritional demands by increasing her
own body fat deposits during pregnancy. Meanwhile, a lactating mother
requires extra food to secrete adequate quantity/ quality of milk and to
safeguard her own health.
The daily diet of a woman should contain an additional 350 calories,
0.5 g of protein during first trimester and 6.9 g during second trimester and
22.7 g during third trimester of pregnancy. Some micronutrients are
specially required in extra amounts during these physiological periods.
Folic acid, taken throughout the pregnancy, reduces the risk of congenital
malformations and increases the birth weight. The mother as well as the
growing foetus needs iron to meet the high demands of erythropoiesis
(RBC formation). Calcium is essential, both during pregnancy and
lactation, for proper formation of bones and teeth of the offspring, for
secretion of breast-milk rich in calcium and to prevent osteoporosis in the
mother. Similarly, iodine intake ensures proper mental health of the
growing foetus and infant. Vitamin A is required during lactation to improve
child survival. Besides these, nutrients like vitamins B 12 and C need to be
taken by the lactating mother.

2. What are the different factors to consider in planning a menu for growing
children?

To give a child a nutritious meal, MedlinePlus recommends filling

half of the child's plate with fruits and vegetables, a little more than one-
quarter of the plate with whole grains and a little less than one-quarter of
the plate with healthy sources of protein, such as lean meat, nuts or eggs.
Within these guidelines, the meal preparer can select food that appeals to
the child in terms of taste and texture. A variety of colors and shapes also
makes the meal more inviting.

Another factor to consider is the cost of the food. Families with a tight
food budget can buy grains in bulk, shop at farmer's markets for fruits and
vegetables and choose less expensive sources of protein such as tuna
and ground beef, notes Williams. Because children are more likely to
develop healthy eating habits if their meals are made well and served at
the same time every day, meal preparers need to plan recipes that suit
their cooking skills and available time.