Va Caleulating Diets and Meal Planning Name: Date Due: ‘Year and Section: Date Submitted: Professor's Signature: Score: | To prepare for the computation of different therapeutic diets, nursing students like you should first acquire the knowledge in calculating diets for normal individuals and planning regular menu using the Food Exchange List. The Food Exchange List is one of the basic tools in mutrition and diet therapy. It is ‘used in meal planning and estimating the energy and macronutrients of normal and therapeutic diets. |. Objectives This laboratory session helps you compute your own calorie requirements and plan your meals, Atthe end of the 3-hour laboratory session, you should be able to: 1. assess your nutritional status and compute for your calorie requirements; and 2. plana one-day menu based on your requirements. Il, Procedures 'A. Following the steps in estimating the desirable body weight (DBW) discussed in the lecture portion, calculate your total energy allowance (TEA). 1. Determine your height = and actual body weight = Convert Ibs into kg weight. 2. Calculate your basal needs = Mi 1 kcal per kg DBW/hour ate physical activities Bed rest 10-20 percent Sedentary 30 percent Light activity 50-60 percent Moderately active 60-70 percent Severely active 90-110 percent a i‘kcal +__= keal Distribute the total energy allowance among carbohydrates, proteins, and fats as. follows: ‘Add values from 2 and 3 to get TEA = Carbohydrates: 5O%~70% Proteins: 1ON-15% Fats: 20%-30% ‘Allowances for protein can also be provided based on the Recommended Energy and Nutrient Intakes per Day for Filipinos (RENI) as shown in Appendix A-. 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 = eal x 0.65 = kcal Proteins = kcal x 0.45, kcal Fats = kcal 0.20 = kcal Calculate the number of grams of carbohydrates, proteins, and fats by dividing the calories for each nutrient by corresponding physiologic fuel values (4 keal/g CHO, 4 keal/g pro, 9 keal/g fat). Carbohydrates= —__keal x Proteins = _ keal x. Fats = eal x4 For simplicity and practicality of the diet prescription (Rx), round off calories tothe nearest 50, and carbohydrates, proteins, and fats to the nearest 5 g. Thus, your diet prescription is: Diet Rx: 1. Using the Food Exchange List, design your meal plan taking into consideration your food habits, food behavior, preferences, and the like, Follow the steps in meal planning. Steps in Meal Planning using the Food Exchange List L 2. 3 Use the table provided for the meal plan. Determine the amount of vegetable A and B exchanges you can eat (Allow 2-3. exchanges). Determine the amount of fruit exchanges. (A reasonable allowance of 3-4 exchanges can be given, unless theres drastic restriction of simple carbohydrates). Determine the amount of milk exchanges, The type and amount of milk depend on needs, food habits, and economic considerations. Determine the ‘amount of sugar desired, (Allow 5-9 teaspoons of sugar per day unless contraindicated) ‘Sub-total the amounts of carbohydrates, proteins, and fats, and calories provided. ‘Manual for Allied Health7, Subtract the amount of carbohydrates so far provided by the vegetable, fruit, and mille exchanges, and sugar allowed from the prescribed amount. Divide the result by 23, which is the amount of carbohydrates in one rice exchange necessary to fill up the prescribed amount. 8. Sub-total the amount of proteins; subtract from the total proteins prescribed and divide the result by 8 to get the number of meat exchanges required. 9, Sub-total the amount of fats; subtract from the total fats prescribed and divide the result by 5 to get the number of fat exchanges required, i ‘ ' : 1 ' ' ' 1 1 ' 10. The total number of exchanges obtained will be used for planning your menu. Distribute these exchanges into breakfast, lunch, dinner, and snacks and provide a one-day sample menu. Table 1-1. Meal Plan for a Normal Diet | Vega Veg 8 a Fruits ih Milk WV. Rice V._ Meat Vi Sugar Vil. Fat Total Table 1-2, Sample Menu for a Normal Diet * HH - household measures conmneionentamnens ial iC. Submit the individual worksheets at the end of the laboratory activity. D. Inplanniig nutritious diets, you can also use Your Guide to Good Nutrition (Appendix B) and the Daily Nutritional Guide Pyramid for Filipino Adults (Appendix C), These nutrition tools are daily food guides which use the recommended amounts and number of servings of food to provide the variety of nutrients needed by the body. Ill. Questions for Discussion 1. What are the bases for estimating the desirable intake of an individual? 2, What are the pointers to consider in planning a normal diet? A therapeutic diet? Laboratory Manual for Alied HealthMacronutrients—Carbohydrates Name: Date Due: Wear antl Spotion) == 25 Se Date Submitted: Proteesax's Signahe: Score: ‘When planning diets, you should consider the amount of carbohydrates in the food to be prepared and the contributions of other nutrients in a given food. Bread, rice, com, sweet potatoes, and white potatoes are important contributors from the vegetable-fruit group to the carbohydrate intake. Bananas, dried fruits, and beans are also relatively high in carbohydrates. “Most peogle consider carbohydrates as fattening and avoid them when they want to lose weight. However, it would be wise to cut down on sugars and not totally avoid them while eating more of the complex form: of carbohydrates. 1. Objectives ‘There are certain conditions where the body cannot metabolize some forms of carbohydrates. From the lecture, you have learned the different sources of carbohydrates and their importance to one’s health, In this exercise, you will be assigned to plan a meal for a specific carbohydrate disorder. Atthe end of the hour laboratory session, you should be able to: 2. plan and prepare a meal for an individual requiring a carbohydrate intake modification; and 2, discuss the diet and its implication for the disease condition. Il. Procedures Groups 1and 2: Case #1. A child who is underweight or is suffering from undernutrition 1. Usinga1,500 caloric requirement, calculate and plan a high carbohydrate diet allowing 70% to 80% of total caloric requirement for carbohydrates. Prepare a sample menu plan for lunch. ' ' ' ' 1 1 ' 1 1 1 1 1 1 ‘ ‘ ' 1 ' 1 inmate) i RE‘Table 2-1. Meal Plan for a High Carbohydrate Diet Veg 8 NL Fruits Milk IV. Rice L V._ Meat Vi. Sugar = Es zl Total Table 2-2. Sample Lunch Menu a, Discuss the following and write the answers in Table 2-3. 21 Carbohydrate-related diseases 22 Symptoms 23 Causes 24 Prevalence 2§ Dietary changesTable 2-3. Worksheet for Carbohydrate-related Diseases Il. Evaluation L 2, Group 1: Present in class the dietary plan for Case #1 and discuss your answers to question #2. Group 2: Evaluate the case presented by Group 1 based on: 21 suitability of focd served to specific disease conditions; and 2.2 how the diet can promote good health. ‘Submit the individual worksheets at the end of the laboratory activity. Group 1: Submit the peer evaluation using the scorecard below. nn RT iPeer Evaluation of Group 5-Very Satisfactory _4-Satisfactory 3-Good 2-Fair a-Poor Pariciption in | _Pattcpationin | Participation in Group Group Members. Diet C ks Meal Planning and | Discussion of Disease | Overall Score omputation | tray Preparation Conditions: | IV. Questions for Discussion 2. Whatis the importance of the following to the body? a. Insoluble fibers b. Soluble fibers i ‘Basie Nutrition and Diet Therapy Laboratory Manual for Allied Health ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' 12, Whatis ketosis? 3. What are the harmful effects of excessive fiber intake?‘Manual for Allied Health 4 How does the body make glucose from protein?