Name: Andrea Colleen R.

Glova Date Due: November 3, 2021

Year and Section: BSN2 – ND Date Submitted:
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
 Proteins
2300 kcal x 0.15= 345 kcal
345 kcal ÷ 4 = 86.25 g
 Fats
2300 kcal x 0.20= 460 kcal
460 kcal ÷ 9= 51.11g
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.

Meal
Food No. of CHO PRO FAT ENERGY
Distributions
Exchanges Exchanges Kcal
g g g B L D Sn
I. Veg A 5 15g 80kcal 2 3
Veg B 0 0 0 0 0
II. Fruits 6 50g 0 0 200 kcal 1 1 0 3
III. Milk 3 36g 24g 15g 375kcal 1 0 0 2
IV. Rice 6 145g 20g 0 324kcal 1 2 2 0
V. Meat 6 0 20g 5 205kcal 1 1 3 0
VI. Sugar 3 25 0 8
VII. Fat 5 0 10 90
Total 276g 64g 38 1700
Table 4-1. Meal Plan for ________

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

Group _: _______

Table 2. Sample Menu for a lactating woman

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

Nutrient Nutrition
Meal Prepared Rationale
Modification Intervention

Table 4-3. Case Assessment for _______

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.