Nicole Nutrition

Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph
NUTRITION CARE PROCESS
Client’s Name: Mely Rose S. Del Rosario Weight: 59 kg

Sex: Female BMI: 25.54 - Overweight
Age: 50 y/o Interviewer: Nicole S. Del Rosario
Marital Status: Married Date of Interview: December 9, 2022
Height: 152 cm
I. Assessment Phase
A. Medical History
a. Present Illness & Chief Complaint
During the interview with the client Mrs. Mely Rose stated that she
experienced cough and cold 2 weeks ago.
b. Past Illness & surgery, allergies, hospitalization, etc.
None
c. Physical state of health: height & weight, BMI, appetite, digestion, elimination,
etc.
Height: 152cm
Weight: 59kg
BMI: 25.54
Appetite: Normal
Digestion: Normal
Bowel Elimination: Somewhere between firm and soft and eliminate alternately
Urinary Elimination: Light yellow, ten times a day, no problem in control
Trouble Sleeping: No
B. Socio-economic Background
a. Ancestry or ethnic Background:
Filipino
b. Type of Family
Nuclear Family
c. Occupation
Housewife
d. Educational Attainment
College Undergraduate
e. Religion:
Catholic
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f. Type of Residence:
Owned
Length of residency: 31 years
g. Income Bracket:
₱ 10,000- ₱ 15,000
h. Recreation/ Habit/ Exercise:
 Walking  Cleaning
 Dancing  Watching movies
 Running  Saving Money
 Cooking  Being organized
C. Dietary History
a. Food likes & dislikes likes;
Likes: Chicken, salad, spaghetti, vegetables, softdrinks

Dislikes: None
b. Frequency of Meals & Time eaten
Frequency: 5 times a day but sometimes thrice a day

 8 AM - Breakfast
 12 PM – Lunch
 At night: Sometimes she eats but most of the time she’s fasting.
c. Cooking Facilities:
When cooking they are using a Gas Stove.
d. Food budget (per person)

They have four people in their house and they usually spend:
100 per person/day = 3,000 a month
e. Other sources of nutrients (pills, supplements) none

None
f. Past dietary restrictions and medical reasons

None
g. Nutritional knowledge and Its Source

None
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D. Three-day Meal Recall

Day 1
Schedule Food Preparation Quantity of ingredients Grams in Calories Overall
intake each kcal
serving
Breakfast Biscuit None 3 pieces of biscuit CHO: 15g CHO: 180cal 243
CHON:3g CHON: 36cal
FAT: 1g FAT: 27cal
Coffee Mix with hot water 1 cup CHO: 23g CHO: 92cal 141
(Greatest CHON: 1g CHON: 4cal
White Coffee) FAT: 5g FAT:45cal
Total:384
AM Snack Sweet Porridge Boiled 2 cups of rice CHO:15g CHO: 120cal
CHON: 3g CHON: 24cal 162
FAT: 1g FAT: 18cal
4 tbsp of sugar CHO: 15g CHO: 240cal 240

CHON: 0g CHON: 0cal
FAT: 0g FAT: 0cal
Total: 402
Lunch Rice None 3 cups of rice CHO: 15g CHO: 180cal 243
CHON: 3g CHON: 36cal
FAT: 1g FAT: 27cal
Tinola Stewed 2 servings of tinola
CHO: 0g CHO:0cal
 8 oz of chicken CHON: 7g CHON: 224cal 728
FAT: 7g FAT: 504 cal
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 6 tsp canola oil

CHO: 0g CHO: 24cal 318
CHON:0g CHON: 24cal
FAT: 5g FAT: 270cal
 6 cloves garlic crushed
CHO: 0.7g CHO: 16.8cal 78
CHON: 0.3g CHON: 7.2cal
FAT: 0.0g FAT: 54cal
 1 pc onion, sliced
CHO: 5g CHO: 20cal 28
CHON: 2g CHON: 8cal
FAT: 0g FAT:0cal
 1 pc of ginger
CHO: 18g CHO: 72cal
CHON:2g CHON: 8cal 89
FAT:1g FAT: 9cal
 1 pc Sayote
CHO: 3g CHO: 12cal
FAT:0g FAT: 0cal
 1 tsp whole black
CHO: 0g CHO: 0cal 0
peppercorns, slightly
CHON: 0g CHON: 0cal
crushed
FAT:0g FAT: 0cal
CHO: 0.6g CHO: 4.8cal 16.2

 2 pc Knorr chicken cubes CHON: 0.3g CHON: 2.4cal
FATS: 0.5g FATS: 9cal
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 3 tbsp of fish sauce CHO: 0g CHO: 0cal 12

FAT: 0g FAT: 0cal
 5 cups of water
0 0 0
Total:
1,528
PM Snack Tuna None 1 piece of Tuna sandwich CHO: 15g CHO: 120cal 162
Sandwich  1 bun CHON: 3g CHON: 24cal
FAT: 1g FAT: 18cal
 2 oz of Tuna canned in oil CHO: 0g CHO: 0cal

CHON: 7g CHON:56cal 110
FAT: 3g FAT:54cal
Soft drinks None 1 can of soft drinks CHO: 54g CHO: 152 cal 152
CHON: 0g CHON: 0cal
FAT: 0 FAT: 0cal
Total: 424
Dinner Rice None 3 cups of rice CHO: 15g CHO: 180cal 243
FAT:1g FAT: 27cal
Eggplant Fried 3 pieces of eggplant CHO: 5g CHO: 24cal 607
FAT: 0g FAT: 324cal
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3 tsp Canola oil CHO: 0g CHO: 0cal

CHON: 0g CHON: 0cal
FAT: 5g FAT:135cal
Milo None 1 glasses of milo CHO: 16g CHO: 64cal 119

CHON:4.3g CHON: 17.2cal
FAT:4.2g FAT:37.8cal
Total: 807
TOTAL: 3,545
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Day 2
intake each kcal
serving
Breakfast Bread None 2 slices of whole grain CHO: 15g CHO: 60cal 102
CHON:3g CHON: 24cal
FAT: 1g FAT: 18cal
Total:243
AM Snack Oatmeal cooked 1 cup of oatmeal CHO:15g CHO: 60cal 81
FAT: 1g FAT: 9cal
4 tbsp of sugar CHO: 15g CHO: 240cal 240

CHON: 0g CHON: 0cal
FAT: 0g FAT: 0cal
Total: 321
Lunch Rice None 3 cups of rice CHO: 15g CHO: 180cal 243
FAT: 1g FAT: 27cal
Nilaga Stewed 2 servings of Nilaga
 12 oz of short ribs CHO: 0g CHO: 0cal

CHON: 7g CHON: 336cal 1,092
FAT:7g FAT: 756cal
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 3 tsp canola oil
CHO: 0g CHO: 24cal

 6 cloves garlic crushed CHON:0g CHON: 24cal 318
FAT: 5g FAT: 270cal
CHO: 0.7g CHO: 16.8cal

CHON: 0.3g CHON: 7.2cal 78
 1 pc onion, sliced FAT: 0.0g FAT: 54cal
CHO: 5g CHO: 20cal

 1 pc of Cabbage CHON: 2g CHON: 8cal 28
FAT: 0g FAT:0cal
CHO: 5g CHO: 20cal

 1 tsp whole black CHON:2g CHON: 8cal 28
peppercorns, slightly FAT:0g FAT: 0cal
crushed
CHO: 0g CHO: 0cal
 1 pc Knorr pork cubes CHON: 0g CHON: 0cal 0
FAT:0g FAT: 0cal
CHO: 1g CHO: 4cal

 3 tbsp of fish sauce CHON: 1g CHON: 4cal 12.5
FATS: 0.5g FATS: 4.5cal
CHO: 0g CHO: 0cal

 5 cups of water CHON: 1g CHON: 12cal
FAT: 0g FAT: 0cal 12
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Total:
1,811.5
PM Snack Gelatin None 1 cup of gelatin CHO: 15g CHO: 60cal 60
CHON: 0g CHON: 0cal
FAT: 0g FAT: 0cal
Soft drinks None 1 can of soft drinks CHO: 54g CHO: 152 cal 152
CHON: 0g CHON: 0cal
FAT: 0 FAT: 0cal
Total: 212
FAT:1g FAT: 18cal
Mixed Cooked 1 cup mixed CHO: 5g CHO: 20cal 28
Vegetables CHON: 2g CHON: 8cal
FAT: 0g FAT: 0cal
3 tsp Canola oil CHO: 0g CHO: 0cal

FAT: 5g FAT:135cal
½ Cup of Baby corn CHO: 5g CHO: 20cal

FAT:0g FAT: 0cal
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Water None 1 glasses of water CHO: 0g CHO: 0cal 0

CHON:0g CHON: 0cal
FAT:0g FAT:0cal
Total: 353
TOTAL 2,940
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Day 3
intake each kcal
serving
Breakfast Pancake None 2 slices of pancake CHO: 15g CHO: 60cal 102
CHON:3g CHON: 24cal
FAT: 1g FAT: 18cal
Total:243
AM Snack CHO: 15g CHO: 60cal
Orange Juice None 1 cup of orange juice CHON: 0g CHON: 0cal
FAT: 0g FAT: 0cal
Total: 60
Lunch Rice None 1 cup of rice CHO: 15g CHO: 60cal 81

FAT: 1g FAT: 9cal
Broccoli with Cooked 2 Canola Oil CHO: 0g CHO: 0cal
mushroom CHON: 0g CHON: 0cal 90
FAT:5g FAT: 90cal
1 cup cooked broccoli CHO:5g CHO: 40cal

FAT: 0g FAT: 0cal
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1 can of Mushroom CHO: 7g CHO: 28cal 36

CHON: 2g CHON: 8cal
FAT:0g FAT:0cal
3 cloves of garlic crushed CHO: 0.7g CHO: 8.4cal

CHON: 0.3g CHON:3.6cal 12
FAT: 0.0g FAT:0cal
Total: 275
PM Snack No eat - - - -
Total: 0
FAT:1g FAT: 18cal
Hotdog Fried 2 pcs of hotdog CHO: 8g CHO: 64cal
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FAT: 7g FAT: 126cal
3 tsp Canola oil
CHO: 0g CHO: 0cal
FAT: 5g FAT:135cal
Water None 1 glasses of water CHO: 0g CHO: 0cal 0

CHON:0g CHON: 0cal
FAT:0g FAT:0cal
Total: 543
TOTAL: 1,121
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D. Food Frequency Questionnaire
1. Do you drink milk? If so, how much? ___Yes, 1 cup per day__
What kind of milk? ________ Full Cream
________ Whole Milk
________ Low Fat Milk
________ Others
2. Do you use fat? If so, what kind?

 Fish  Nuts
 Egg  Peanut butter,
 Coconut oil  Margarine
 Avocado  Meat
How much? __50 grams per day__
3. How many times do you eat meat? ____More Often_______
Eggs_5 times a week

Cheese __Rare___
Beans ___No___
Others ____Pork, Seafood, Chicken_______
4. Do you eat snack foods? _Yes_
If so, which ones? Chippy, Piattos, and Vcut

How often? __Once a week______
How much? _3 packs every week
5. What vegetables do you eat? (in each group).
How often? ____2 times a week_________________

a. Broccoli ____✓__ Bell Pepper ____✓______
Cooked greens ___✓______ Carrot ____✓______
Sweet potato __✓______
b. Tomato ___✓___ Cabbage/ Pechay ___✓_____

Cauliflower _____✓______ Okra ___✓____
Peas ___✓_____ Celery ___✓___ Lettuce ___✓_____
c. Others ______________________________________________________
6. What fruits do you eat and how often?

a. Apples __✓___/ Once a month_ Pears ___✓___/ Seasonal__
Banana ___✓__/ Everyday____ Berries ___No______
Grapes ___✓__/ once a week__ Pineapple __✓__/ thrice a month_
Raisins __✓__/ Occasionally____
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b. Oranges/ Ponkan ✓_/ Occasionally_ Calamansi _✓/ 4 times a week

Guava ___No____ Mango __✓_/ Seasonal_
c. Others ___Watermelon and Melon__
7. Bread & Cereal Products
a. How much bread do you usually eat with each meal?

10 pcs every breakfast
Between meals? ____No______
b. Do you eat cereal? __Yes___ Frequency ___5 times a week___

Cooked _____✓_______ dry _____________
c. How often do you eat foods such as macaroni, spaghetti, noodles, and the
like? Occasionally
8. Do you use salt? ___Yes_____

Do you crave for salty foods? __Yes__
9. How many teaspoon of sugar do you use per day? ___One teaspoon____
10. Do you drink water? ___Yes_____
How often during the day? _____Very often ________
How much each time? Approximately 2 bottles per hour
How much would you say you drink each day? ____11 times a day____
11. Do you drink alcohol? ____Yes___ How often? ___Occasionally__
How much? ___2 bottles________
Beer, wine, vodka, others? _____All_____
E. Dietary History
1. Economics
Amount of money for food each week or month and individual perception
of its adequacy for meeting food needs.
She spends 3,000 pesos a month and this helps her to meet all the foods she
needed to feed herself.
2. Physical Activity
a. Occupation
______________Housewife_____________________________
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b. Exercise
______________Dancing Zumba/ walking_________________________
c. Sleep – hours per day ______8 hours_________
3. Ethnic & Cultural Background

a. Influences on eating habits
Since she is a Filipino, her culture doesn’t affect her eating habits.
b. Religion
Roman Catholic
c. Education
College Undergraduate
Home Life & Meal Patterns

a. Number of Household members: ___Four (4 members)________________
b. Person who does shopping: ________Mely Rose (Her)________________
c. Person who does cooking and relationship to this person

____________________Mely Rose (Her)___________________________
d. Food storage & cooking facilities

_They store their food in a Tupperware container and put it inside the
refrigerator, and they use a gas stove to cook their food for their daily
meal.____________________________________________________
e. Type of housing
___The house is a two-story structure made primarily of cement (stone), with
a galvanized iron sheet roof and a stone floor covered with tiles.___
f. Ability to shop & prepare food

_______Mrs. Mely Rose is a 50 years old woman, and at the age of 50 she can
still do household chores such as shopping and cooking for the whole
family._________________________________________________________
4. Appetite
a. Good, poor, any changes
_ She stated that she does not have an appetite problem, but when she is
extremely tired from all of her activities, she loses her appetite.__
b. Factors that affect appetite

______________Tiredness ___________________________________________
-
c. Taste & smell perception
_________Her taste and smell perception are normal, she doesn’t have any
problem with it._______________________________________________
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5. Allergies, Intolerances, and Food Avoidance

a. Foods avoided and reason
None
b. Length of time of avoidance

None
6. Dental & Oral Health

a. Problems with eating
__________None___________________________________________________-
__________________________________________________________________
b. Foods that cannot be eaten

__________Hard foods like nuts_______________________________________
c. Problems with swallowing, salivation, and food sticking

__________None___________________________________________________
__________________________________________________________________
7. Gastrointestinal Concerns
a. Problems with heartburn, bloating, gas, diarrhea, constipation, distention
She stated that she experiences heartburn sometimes. And she usually
eliminates once in 3 days intervals.
b. Frequency of problems
Heart Burn: After eating too much food like fats.
Constipation: Every 3 days since she turns 49 years old.
c. Home remedies
Heart Burn: To avoid this, she limits her intake of fatty acids, and she
states that she does not lay down immediately after eating.
Constipation: None
d. Drugs used
Heart Burn: None
Constipation: Bisacodyl Complevac (Laxative)
8. Chronic diseases
Heart Disease
a. Treatment:
The informant is unable to recall because her most recent visit to the
doctor was in Taiwan in 2017.
b. Length of time of treatment: 1 year
c. Dietary modifications:
Reduce sodium intake, consume fruits and vegetables, and engage in
regular physical activity.
9. Medications
a. Vitamins or minerals supplement
None
b. Other medications
None
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F. Physical Assessment related to Nutritional Status

Body Area/ Part Findings Analysis/ Interpretation
1. Hair Mrs. Mely Rose hair is evenly Normal
distributed. It is also smooth, silky,
and resilient.
No presence of parasites and dandruff

and she has variable amount of body
hair.
2. Face Her face is symmetrical, smooth and Normal
has no bumps. No facial palsies. And
she can frown, smile and can elevate
her eyebrow which indicates that she
has normal facial feature.
3. Eyes Mrs. Mely Rose eyelashes and Normal
eyebrows are evenly distributed.
Her eyelids are symmetrical; no

drooping, or infections. It is also not
swollen and sunken and she can blink
well. Has positive eye coordination.
Has 20/20 vision and has a white and

clear sclera.
4. Lips Normal
Lips are symmetrical, a combination
of brown and pink in color, and Darkening of the lips can be the
moist. result of hyperpigmentation due
to the excess of melanin.
5. Teeth She has no presence of cavities and Normal
has four missing molar teeth.
6. Gums Her gums are pink in color with well- Normal
defined margins. No presence of
swelling and bleeding.
7. Glands. Spool-shaped, smooth, sharply edged, Normal
elastic in consistency, not fused with
the skin or underlying tissues, and
does not cause pain when palpated
8. Tongue Mrs. Mely Rose tongue is Normal
symmetrical in shape with rough
surface which is normal. When she
opens her mouth, her uvula vibrates.
Pink-red on dorsal and ventral

surfaces with visible vasculature.
Her skin color is brown. No masses, Normal

9. Skin lesions or wounds. Her skin is also
moist and no evidence of odor and
with normal temperature.
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She has a presence of stretch marks. Normal
Presence of dark pigmented spot Abnormal

called melasma
10. Nails Has a pinkish nail bed, and a concave Normal
in shape. The capillary refill backs
within 1-2 seconds and it is smooth to
touch. All of the findings for the nails
are found to be within the
normal range.
11. Subcutaneous Tissue Subcutaneous tissue is well-
vascularized and thick due to fats Normal
12. Muscular & Skeletal During the assessment

System of the client;
 The muscles on both sides of the
body are in the same size
 No contractures present.
 No tremors when the student Normal
nurse asks her to raise her hand.
 Can shrug her arms up and can
hold her arms up when the client
tries to push it down.
 The client can hold the
Index finger and thumb finger of
the student nurse while the
student nurse tries to pull out.
Can do all the assessment with a

muscle grading of 5/5.
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13. Internal System Slow bowel movement (Presence of Abnormal

a. Gastrointestinal Constipation).
A "normal" bowel movement is
one that occurs between two
times a day and three times a
week.
b. Nervous The patient is alert and oriented to

person, place, and time with normal Normal
speech. No motor deficits are noted,
with muscle strength 5/5 bilaterally.
She has a blood pressure resulting of

c. Cardiac 135/90 mmHg which is systolic. Abnormal
Normal findings: 120/80

mmHg
There’s no presence of trouble

breathing and her heart rate is ranging Normal
73 bpm.
d. Urinary Eliminate ten times per day and have Normal

colorless urine. There is no problem
with elimination, and no infection is
present.
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G. Biochemical Assessment
- The client stated that he has not undergone any laboratory tests.
1. Blood Chemistry/ Enzymes/ Electrolytes
Test Findings Analysis/ Interpretation
BUN
CREA
ALT (SGPT)
SGOT
FBS
HbA1C
Triglycerides
HDL
LDL
VLDL
Total Cholesterol
Sodium
Potassium
Albumin
Others (specify)
2. Urinalysis
3. Others (please indicate results).
H. Anthropometric Measurements
1. Skinfold Thickness
Measurement Findings:
o Biceps Skinfold- 4cm – 1.5 inch
o Triceps Skinfold – 7cm - 2.8 inch
o Subscapular Skinfold – 5cm – 2 inch
o Iliac – 10cm – 4 inch
Interpretation:
The interviewer did not have a skinfold caliper, so she used a tape measure to determine
the patient's body fat composition but it still not applicable to use it in examining skinfold
thickness, but as you can see from the findings, the clients fat composition is still visible
even though the interviewer uses a tape measure.
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Analysis:
A skinfold caliper is used to assess the skinfold thickness, so that a prediction of the total
amount of body fat can be made. This method is based on the hypothesis that the body fat
is equally distributed over the body and that the thickness of the skinfold is a measure for
subcutaneous fat. (Moore, n.d.)
2. Body Circumferences
a. Head/ Chest Circumference Findings:
 Head Circumference - 51 cm/ 20 inches
 Chest circumference – 90cm/35.5 inches
Interpretation:
The measurement of Mrs. Mely Rose's head circumference was found to be in the normal
range of 20 inches (51 cm). Her chest circumference measures 35.5 inches (90 cm), which
is also considered normal given that the standard range for a woman's chest circumference
is between 34 and 35 inches.
Analysis:
Anthropometric measurements are noninvasive quantitative measurements of the body.
According to the Centers for Disease Control and Prevention (CDC, 2022), anthropometry
provides a valuable assessment of nutritional status in children and adults. Typically they
are used in the pediatric population to evaluate the general health status, nutritional
adequacy, and the growth and developmental pattern of the child.
b. Mid Upper Arm Circumference (MUAC)

Measurement Findings: 25.3 cm/ 9.9 inches
Interpretation:
Her mid-upper arm circumference is normal since the normal average for a woman is
greater than 22cm and Mrs. Mely Rose’s finding is 25.3cm.
Analysis:
MUAC is the circumference of the right upper arm measured at the midpoint between the
tip of the shoulder and the tip of the elbow (olecranon process and the acromium). The
other anthropometric parameters include skin-fold thickness at defined sites, muscle
circumference, and waist: Hip ratio. MUAC is a useful indicator of malnutrition that can
be used in ill patients (normal MUAC >23 cm in males, >22 cm in females). (National
Library of Medicine, 2014).
Prioritization of Identified Nutritional Problems/ Diagnosis
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1. Problem No. 1
Altered GI (Gastrointestinal) function related to unhealthy eating habits as
evidenced by consumption of high-fat meat, sweets and fibers which causes
constipation.
Justification:
Mrs. Mely's three-day recall of her diet reveals that she consumes excessive amounts of
fatty meats like beef ribs and pork, as well as fiber-rich vegetables like eggplant, and
whole grains, bread, and cereals, which can lead constipation if you take too much of it.
Diagnosis (PES format):

P: Altered GI Function related to
E: unhealthy eating habits as evidenced by
S: Consumption of high-fat meat, sweets, and fibers.
2. Problem No. 2
Imbalanced nutrition: More than body requirements related to knowledge deficit as
evidenced by eating too much unhealthy foods.
Justification:
The client does not have any idea about proper nutritional intake as long as she is
satisfied and able to consume whatever she desires, she is happy.
Diagnosis (PES Problem):

P: Imbalanced nutrition: More than body requirements related to
E: knowledge deficit as evidenced by
S: eating too much unhealthy foods
3. Problem No. 3
Heartburn related to eating too much saturated fats as evidenced by chest pain and
shortness of breath after eating.
Justification:
The client enjoys fried foods, and fast food such as French fries, pizza, biscuits, burgers
and doughnuts, cakes, and sausages, all of which are high in saturated fats. She usually
enjoys it because it allows her to relax and brings her happiness.
Diagnosis (PES format):

P: Heartburn related to
E: eating too much saturated fats as evidenced by
S: chest pain and shortness of breath after eating
A. Planning for Nutritional Care
1. Calculation of Desirable Body Weight

2. Calculation of the daily energy requirement
3. Basal Metabolic Rate
4. Calculating Diets & Meal Planning
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a. Procedures
1. Following the steps in estimating desirable body weight (DBW), calculate

your daily energy requirement (DER).
2. Determine your height =152 cm_ and actual body weight = _59_kgs
3. Calculate your basal needs = _0.9 kcal_ x _59kg_ kg (DBW) x 24 = 1,274

kcal
Male = 1 kcal/kg of DBW/hour

Female = 0.9 kcal/kg of DBW/hour
4. Estimate physical activities = _1000_ kcal
Activity Increment
Men Women
Sedentary or Light 225 225
Moderate Work 750 500
Heavy Work 1,500 1,000
Very Heavy Work 2,500
5. SDA
1,274 cal + 1000 kcal x 10% = 227
6. DER = 1,274 cal + 1000 kcal + 227 = 2,501 kcal
7. Distribute the total energy allowance among carbohydrates, proteins and fats.
8. For a normal diet, allow 65% of the total energy allowance for carbohydrates,
15% proteins and 20% fats. Thus the corresponding energy contributors of the
three nutrients are as follows:
Carbohydrates = ___2,501____ kcal x 0.65 = _1,625.65_ kcal

Proteins = __2,501__ kcal x 0.15 = __375.15_ kcal
Fats = __2,501__ kcal x 0.20= _500.2__ kcal
Total = ___2,501__ kcal
9. Calculate the number of grams of carbohydrates, proteins and fats by dividing

the calories for each nutrient by corresponding physiologic fuel values (CHO
and CHON = 4 kcal/g and Fat = 9 kcal/ g).
Carbohydrates = ___2,501___ kcal/ 4 = __625.25 or 625__ g
Proteins = __2,501___ kcal/4 = ___625.25_or 625_ g
Fats = __2,501___ kcal/9 = __277.8_or 275___ g
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5. Meal Plan for Normal Diet

Food Exchanges No. of Exchanges CHO CHON Fat Energy Meal Distributions
g g g kcal B L D Snacks
1. Vegetables 1 cup cooked Broccoli 10g 4g 0g CHO: 40 kcal 0 1 cup 0 0
½ = 5g carbs, 2g CHON: 16 kcal
protein, 0 g fat FAT: 0 kcal
Cucumber
5g Carbs, 2g Protein, 0g 5g 2g 0g CHO: 20kcal
fat CHON: 8 kcal
FAT: 0 kcal
Total: 56 kcal
2. Fruits Banana Large 30g 0g 0g CHO: 120 kcal ½ baby ½ baby 0 0
½ banana = 15g of CHON: 0 kcal banana banana
carbs, 0g of protein, 0g FAT: 0 kcal
fat
Total: 12 kcal
3. Milk Fat-free milk 15g 8g 3g CHO: 60 kcal 1 cup 0 0 0
1 cup = 15g of carbs, 8g CHON: 32 kcal
protein, 3g fat FAT: 27 kcal
Total: 119 kcal

4. Rice 1 cup white rice 45g 9g 3g CHO: 180 kcal 0 2 1/3 cup 1/3 cup 0
1/3 cup = 15g of carbs, CHON: 36 kcal
3 g of protein, 1g of fats FAT: 27 kcal
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Total: 243 kcal

5. Meat 8 oz tilapia 32g 56g 24g CHO: 32 kcal 0 6 oz 2oz 0
1 oz = 0g of carbs, 7g CHON: 224 kcal
protein, 3g fat FAT: 216 kcal
Total: 417 kcal

6. Sugar Cake frosted 30g 0g 5g CHO: 120 kcal 0 0 0 2 inch
2 inch score (2oz) CHON: 0 kcal
30g carbs, 0g protein, 5g FAT: 45 kcal
fat
Total: 165 kcal
7. Fat 2 slices Bacon 0g 0g 10g CHO: 0 kcal 0 1 slice 1slice 0
0g of carb, 0g protein, CHON: 0 kcal
5g fat FAT: 90 kcal
Total: 90 kcal
TOTAL Total Carbohydrates:
572
Total Protein: 316
Fats: 405
6. Sample Menu for a Normal Diet
Breakfast Lunch Dinner

(Indicate House Hold Measures) (Indicate House Hold Measures) (Indicate House Hold Measures)
26
City of Olongapo
GORDON COLLEGE
1/3 cup Pasta Cooked 12 oz Tuna canned in oil (Century tuna) 1 cup of white rice
½ Pineapple juice 1 cup of white rice 2 cup cooked Okra
1/6 of 8-inch pie 1 cup apple juice 12 nuts of Almonds
12 slices of bacon 1 cup cubes of watermelon 1 cup of water
Snacks
(Indicate House Hold Measures)
AM Snack PM Snack Midnight Snack
1 pack of Fita Biscuit 3 cups of Popcorn NONE

1 cup of water 1 cup of frozen yogurt
1 cup lemonade
C. Nutrition Care Plan (For Top 1 Priority Problem)
27
City of Olongapo
GORDON COLLEGE
Assessment Diagnosis Goal/Planning Interventions Rationale Monitoring Evaluation
Subjective: Altered GI Short Term Goal: Independent: Independent: Short Term Goal:
(Gastrointestinal)
“Nahihirapan akong function related to After 1 hour of  Determine stool,  Examining the  Encourage the After 1 hour of nursing
tumae kadalasan unhealthy eating nursing intervention color, consistency of client to note the intervention the client
isang beses lang sa 3 habits as evidenced the client will be able consistency, your stool is an consistency of was able to be:
araw kaya umiinom by consumption of to be knowledgeable frequency, and excellent indicator stool to determine  Knowledgeable
ako ng bisacodyl” as high-fat meat, about the causes of amount. of how well your if there’s any about the
evidenced by Mrs. sweets and high bowel movements. body is absorbing changes present. causes of
Mely Rose intake fibers which  Know the nutrients and bowel
causes constipation. importance of  Encourage patient eliminating waste.  Request that the movements.
Objective: taking healthy to eat high-fiber  Including fiber in client verbalize the  Know the
 Altered bowel foods. diet rich foods. your diet increases foods that are high importance of
elimination.  Know the stool density and in fiber to taking healthy
importance of accelerates its determine whether foods.
 Abdominal adequate transit through or not the client  Know the
Pain, urgency intake of your intestines. comprehends the importance of
and cramping. water. intervention. adequate intake
of water.
 VS taken as After 8 hours of  Encourage patient  Ask the client to
follows: nursing intervention to take adequate  Dehydration is one measure any fluid After 8 hours of
the patient will be intake of fluid. of the most intake and make nursing intervention
Height: 152cm able to return to common causes of note how much the the patient was able to
Weight: 59kg chronic person drink and return to normal bowel
28
City of Olongapo
GORDON COLLEGE
BMI: 25.54 normal bowel patterns constipation. The the time of the patterns of bowel
T: 36.8 C of bowel functioning. food you eat day. functioning.
P: 73 makes its way
R: 18 from your stomach
to the large
BP: 120/90
intestine, or colon.
 Encourage patient  Note the changes
to practice cardio  A cardiovascular in height and
exercise like workout will bowel movements.
dancing, running, increase your
cycling etc. 1 breathing, heart
hour every day in rate, and bowel
a week every activity.
morning or
afternoon.
 Discuss the use of

stool softeners,  Have the client
mild stimulants,  To relieve verbalize the
bulk forming, constipation by factors of
laxatives, or people who should communication.
enemas as avoid straining
indicated. during bowel
Monitor movements
Effectiveness. because of heart
conditions,
hemorrhoids, and
other problems.
29
City of Olongapo
GORDON COLLEGE
 Recommend  Decrease gastric  Monitor the time

avoiding gas- distress and and day of
forming foods. abdominal elimination.
distention.
Collaboration:
 Consult with a  Dietary fiber
physician/dietitian increases the
to provide a well- weight, volume,
balanced diet high and softness of
in fiber and bulk. feces. A stool that
is more difficult to
pass reduces the
likelihood of
constipation.
30
City of Olongapo
GORDON COLLEGE
 Facilitates
defecation when
constipation is
present.
31
City of Olongapo
GORDON COLLEGE
References:
Casadei, K., & Kiel, J. (2019, March 24). Anthropometric Measurement. Nih.gov; StatPearls
Publishing. https://www.ncbi.nlm.nih.gov/books/NBK537315/
How to Use Skinfold Calipers to Measure Body Fat Percentage | Legion. (2021, November 1).
Legion Athletics. https://legionathletics.com/body-fat-calipers/
Growth Charts - Data Table of Infant Head Circumference-for-age Charts. (2019).

https://www.cdc.gov/growthcharts/html_charts/hcageinf.html
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Republic of the Philippines

NUTRITION CARE PROCESS

Client’s Name: Mely Rose S. Del Rosario Weight: 59 kg

a. Present Illness & Chief Complaint

b. Past Illness & surgery, allergies, hospitalization, etc.

a. Food likes & dislikes likes;

Likes: Chicken, salad, spaghetti, vegetables, softdrinks

b. Frequency of Meals & Time eaten

Frequency: 5 times a day but sometimes thrice a day

d. Food budget (per person)

e. Other sources of nutrients (pills, supplements) none

f. Past dietary restrictions and medical reasons

g. Nutritional knowledge and Its Source

D. Three-day Meal Recall

4 tbsp of sugar CHO: 15g CHO: 240cal 240

 6 tsp canola oil

CHO: 0.6g CHO: 4.8cal 16.2

 3 tbsp of fish sauce CHO: 0g CHO: 0cal 12

 2 oz of Tuna canned in oil CHO: 0g CHO: 0cal

3 tsp Canola oil CHO: 0g CHO: 0cal

Milo None 1 glasses of milo CHO: 16g CHO: 64cal 119

4 tbsp of sugar CHO: 15g CHO: 240cal 240

 12 oz of short ribs CHO: 0g CHO: 0cal

 3 tsp canola oil

CHO: 0g CHO: 24cal

CHO: 0.7g CHO: 16.8cal

CHO: 5g CHO: 20cal

CHO: 5g CHO: 20cal

CHO: 1g CHO: 4cal

CHO: 0g CHO: 0cal

3 tsp Canola oil CHO: 0g CHO: 0cal

½ Cup of Baby corn CHO: 5g CHO: 20cal

Water None 1 glasses of water CHO: 0g CHO: 0cal 0

Lunch Rice None 1 cup of rice CHO: 15g CHO: 60cal 81

1 cup cooked broccoli CHO:5g CHO: 40cal

1 can of Mushroom CHO: 7g CHO: 28cal 36

3 cloves of garlic crushed CHO: 0.7g CHO: 8.4cal

CHON: 7g CHON: 56cal 246

Water None 1 glasses of water CHO: 0g CHO: 0cal 0

D. Food Frequency Questionnaire

2. Do you use fat? If so, what kind?

How much? __50 grams per day__

3. How many times do you eat meat? ____More Often_______

Eggs_5 times a week

4. Do you eat snack foods? _Yes_

If so, which ones? Chippy, Piattos, and Vcut

5. What vegetables do you eat? (in each group).

How often? ____2 times a week_________________

b. Tomato ___✓___ Cabbage/ Pechay ___✓_____

6. What fruits do you eat and how often?

b. Oranges/ Ponkan ✓_/ Occasionally_ Calamansi _✓/ 4 times a week

c. Others ___Watermelon and Melon__

7. Bread & Cereal Products

a. How much bread do you usually eat with each meal?

b. Do you eat cereal? __Yes___ Frequency ___5 times a week___

8. Do you use salt? ___Yes_____

10. Do you drink water? ___Yes_____

How often during the day? _____Very often ________

How much each time? Approximately 2 bottles per hour

11. Do you drink alcohol? ____Yes___ How often? ___Occasionally__

How much? ___2 bottles________

Beer, wine, vodka, others? _____All_____

How much? 50 grams per day

3. How many times do you eat meat? More Often___

How often? 2 times a week_____________

b. Tomato _✓_ Cabbage/ Pechay _✓___

c. Others _Watermelon and Melon

b. Do you eat cereal? Yes_ Frequency _5 times a week_

8. Do you use salt? _Yes___

10. Do you drink water? _Yes___

How often during the day? _Very often ____

11. Do you drink alcohol? __Yes_ How often? _Occasionally

How much? _2 bottles______

Beer, wine, vodka, others? _All_

b. Person who does shopping: Mely Rose (Her)________

Carbohydrates = _2,501__ kcal x 0.65 = _1,625.65_ kcal