Republic of the Philippines

City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

NUTRITION CARE PROCESS

Client’s Name: _ARA MAE DEL ROSARIO______________

Sex: _____F_____ Age: ___20_____ Marital Status: ______SINGLE________
Height: 163 cm. Weight: 55kg. BMI: ______20.7______
Interviewer: __JADEN P. QUIMSON_ Date of Interview: _December 10, 2022_

I. Assessment Phase

A. MEDICAL HISTORY

a. Present Illness & Chief Complaint

None

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

Past Illness: Cough, cold, fever

Past surgery: None
Allergies: None
Hospitalization: None
Medications: None
History of using tobacco: Never smoked
History of using illegal drugs: Never used
Consume alcohol: No

c. Physical state of health: height & weight, BMI, appetite, digestion, elimination, etc.

Height: 163 cm
Weight: 55 kg
BMI: 20.7 - normal
Appetite: Normal
Digestion: Normal
Frequency of elimination: four times a week
Hours of sleep: 7-8 hours
Diet: No diet
Exercise: Yes

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

B. SOCIO-ECONOMIC BACKGROUND

a. Ancestry or ethnic Background: Tagalog

b. Type of Family: Nuclear family

c. Occupation: None

d. Educational Attainment: College level

e. Religion: Iglesia ni Cristo

f. Type of Residence: Owned

g. Income Bracket: None

h. Recreation/ Habit/ Exercise: Walking, household chores

C. Dietary History

a. Food likes & dislikes

Likes
- Burger
- Spicy foods
- French fries
- Palabok
- Fried fish (Bangus)
- Pork binagoongan
- Pizza
- Cordon bleu
Dislikes
- chocolates/something sweet

b. Frequency of Meals & Time eaten

Client ate four times daily

Breakfast 9:00 am
Lunch 12:30 pm
Afternoon snacks 5:00 pm
Dinner 8:00 pm

c. Cooking Facilities
- Gas stove
- At home
- Sink

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

d. Food budget (per person)

- 200 pesos

e. Other sources of nutrients (pills, supplements)

- Supplements (spring valley vit. C supplement)

f. Past dietary restrictions and medical reasons

- None

g. Nutritional knowledge and Its Source

- Added sugars from sugar sweetened beverages could possibly develop type 2 Diabetes
- Reduce taking of alcohol
- Eat fruits and vegetables with high micronutrients

D. Three (3) Days Meal Recall

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

E. Three (3) Days Meal Recall

DAY 1
BREAKFAST AM SNACK LUNCH PM SNACK DINNER

FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/
AMOUNT/ AMOUNT/ AMOUNT/ AMOUNT/ AMOUNT/
CALORIES CALORIES CALORIES CALORIES CALORIES

Coffee 1 cup Carbs – 11 x 4 Banana 1 small-size Carbs – 23.07 x Chicken 2 cups Carbs – 15.94 x Water 2 cups Fish 1 fried fish Carbs – 7 x 4 =
= 44 cal. 4 = 92.28 cal. adobo 4 = 63.76 cal. (Bangus) 28 cal.
Protein - .4 x 4 Protein – 1.1 x Protein – 76.3 Protein – 16 x 4
= 9.6 cal. 4 = 4.4 cal. x 4 = 305.2 cal. = 64 cal.
Fats – 1.2 x 9 Fats – 0.33 x 9 Fats – 31.64 x 9 Fats – 12 x 9 =
= 10.8 cal. = 2.97 cal. = 284.76 cal. 108 cal.

Carbs – 88.16 Carbs – 88.16 x Carbs – 10 x 4

x 4 = 352.64 4 = 352.64 cal. = 40 cal.
cal. White Protein – 8.4 x Protein – 2 x 4
White rice Cooked 2 cups Protein – 8.4 x 2 cups of 2 cups 4 = 33.6 cal. 1 pack of cooking oil = 8 cal.
rice
4 = 33.6 cal. water Fats – 0.88 x 9 Fats – 3 x 9 =
Fats – 0.88 x 9 = 7.92 cal. 27 cal.
= 7.92 cal.
Carbs – 88.16 x
Carbs – 8 x 4 4 = 352.64 cal.
= 32 cal. Protein – 8.4 x
Protein – 16 x 4 = 33.6 cal.
4 = 64 cal. Fats – 0.88 x 9
Fats – 20 x 9 = Water Carbs – 30.06 x = 7.92 cal.
White
180 cal. 2 cups 4 = 120.24 cal. rice 2 cups
Protein – 0.22
Hotdogs 2 steamed regular size Soda
(coca x 4 = 0.88 cal.
(mekeni) Fats – 0.06 x 9
cola)
300ml. = 0.54 cal.

Water
2 cups
Water

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

2 cups
Carbohydrates – 428.64 cal. Carbohydrates – 92.28 cal. Carbohydrates – 224.34 cal. Carbohydrates – 0 Carbohydrates – 420.64 cal.
Protein – 107.2 cal. Protein – 4.4 cal. Protein – 339.68 cal. Protein – 0 Protein – 105.6 cal.
Fats – 198.72 cal. Fats – 2.97 cal. Fats – 293.22 cal. Fats – 0 Fats – 142.9 cal.

Calories – 734.56 cal. Calories – 99.65 cal. Calories – 857.24 cal. Calories - 0 Calories – 669.16 cal.

Total Calories: 2360.61 CALORIES

DAY 2
BREAKFAST AM SNACK LUNCH PM SNACK DINNER

FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/
AMOUNT/ AMOUNT/ AMOUNT/ AMOUNT/ AMOUNT/
CALORIES CALORIES CALORIES CALORIES CALORIES

Hotdogs 2 steamed regular size Carbs – 8 x 4 Baked mac Serving (200g) Carbs – 108 x 4 Chicken 1 fried Carbs – 31.67 x Baked mac Serving (200g) Carbs – 108 x 4 Fish 1 fried fish Carbs – 7 x 4 =
= 32 cal. = 432 cal. 4 = 126.8 cal. = 432 cal. 28 cal.
Protein – 16 x Protein – 20 x Protein – 35.4 Protein – 20 x 4 Protein – 16 x 4
4 = 64 cal. 4 = 80 cal. x 4 = 141.6 cal. = 80 cal. = 64 cal.
Fats – 20 x 9 = Fats – 4 x 9 = Fats – 25.7 x 9 Fats – 4 x 9 = Fats – 12 x 9 =
180 cal. 36 cal. = 231.3 cal. 36 cal. 108 cal.

Carbs – 2.30 x Carbs – 44.08 x Carbs – 31.67 x

4 = 9.2 cal. 4 = 176.32 cal. 4 = 126.8 cal.
Protein – 1 cup Protein – 4.2 x Protein – 35.4 x
Eggs 2 scrambled eggs 13.62 x 4 = 1 bottled 300ml. White 4 = 16.8 cal. Bottled 500ml. Chicken 1 fried 4 = 141.6 cal.
54.48 cal. water rice Fats – 0.44 x 9 water Fats – 25.7 x 9
Fats – 14.28 x = 3.96 cal = 231.3 cal.
9 = 128.52 cal.
Carbs – 88.16 x
4 = 352.64 cal.
Protein – 8.4 x
4 = 33.6 cal.
Fats – 0.88 x 9
= 7.92 cal.

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

White 2 cups
rice
Water Water

Water
500ml
Carbohydrates – 41.2 cal. Carbohydrates – 432 cal. Carbohydrates – 76.47 cal. Carbohydrates – 432 cal. Carbohydrates – 507.44 cal.
Protein – 118.48 cal. Protein – 80 cal. Protein – 158.4 cal. Protein – 80 cal. Protein – 239.2 cal.
Fats – 308.52 cal. Fats – 36 cal. Fats – 235.26 cal. Fats – 36 cal. Fats – 347.22 cal.

Calories – 468.2 cal. Calories – 548 cal. Calories – 470.13 cal. Calories – 548 cal. Calories – 1093.86 cal.

Total Calories: 3128.19 CALORIES

DAY 3
BREAKFAST AM SNACK LUNCH PM SNACK DINNER

FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/ FOOD PREPARATION QUALITY/
AMOUNT/ AMOUNT/ AMOUNT/ AMOUNT/ AMOUNT/
CALORIES CALORIES CALORIES CALORIES CALORIES

Coffee 1 cup Carbs – 11 x 4 No snack Chicken 1pc. fried Carbs – 31.67 x No snack Fish 1 paksiw bowl Carbs – 53.7 x
= 44 cal. 4 = 126.8 cal. 4 = 214.8 cal.
Protein - .4 x 4 Protein - 35.4 x Protein – 18.2 x
= 9.6 cal. 4 = 141.6 cal. 4 = 72.83 cal.
Fats – 1.2 x 9 Fats – 25.7 x 9 Fats – 10.1 x 9
= 10.8 cal. = 231.3 cal. = 90.9 cal.

Carbs – 8 x 4 Carbs – 25 x 4
= 32 cal. = 100 cal.
Fats - 5 x 9 =
Protein - 2 x 4 Protein - 10 x 4

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

Spam 2 slice-fried = 8 cal. 45 cal. Tuyo 3pcs. fried = 40 cal.

Fats – 14 x 9 = (dried Fats – 9 x 9 =
Olive oil
126 cal. fish) 81 cal.
Carbs – 88.16 x
4 = 352.64 cal.
Carbs – 44.08 Protein – 8.4 x Carbs – 44.08 x
x 4 = 176.32 Cooked 2 cups 4 = 33.6 cal. 4 = 176.32 cal.
cal. White Fats – 0.88 x 9 Protein – 4.2 x 4
Protein – 4.2 x rice = 7.92 cal. = 16.8 cal.
4 = 16.8 cal. Fats – 0.44 x 9
Fats – 0.44 x 9 White = 3.96 cal
White rice 1 cup of rice = 3.96 cal rice 1 cup

Water 500ml.
Carbohydrates – 252.32 cal. Carbohydrates – 0 Carbohydrates – 479.44 cal. Carbohydrates – 0 Carbohydrates – 491.12 cal.
Protein – 34.4 cal. Protein – 0 Protein – 175.2 cal. Protein – 0 Protein – 129.63 cal.
Fats – 140.76 cal. Fats – 0 Fats – 284.22 cal. Fats – 0 Fats – 175.86 cal.

Calories – 427.48 cal. Calories - 0 Calories – 938.86 cal. Calories - 0 Calories – 796.61 cal.

Total Calories: 2162.95 CALORIES

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

F. Food Frequency Questionnaire

1. Do you drink milk? If so, how much? _______Yes_________

What kind of milk? ____Yes__ Full Cream
________ Whole Milk
________ Low Fat Milk
Alaska fortified powdered milk drink Others

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

How much? ____________________

3. How many times do you eat meat? ____2-3 times a week_______

Eggs_three times a week_ Cheese _occasionally_ Beans _occasionally_
Others ____________

4. Do you eat snack foods? If so, which ones? _ Yes, burger

How often? __everyday__ How much? _2 bread

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

How often?
Broccoli: yes, occasionally
Bell Pepper: No
Cooked green: yes, once a month
Carrot: yes, occasionally
Sweet potato: yes, occasionally

Tomato: yes, occasionally

Cabbage/Pechay: yes, occasionally
Cauliflower: yes, occasionally
Okra: No
Peas: No
Celery: No
Lettuce: No

6. What fruits do you eat and how often?

Apples: yes, occasionally
Pears: yes, occasionally
Banana: yes, everyday
Berries: yes, once a week
Grapes: yes, once a month
Pineapple: yes, once a month
Raisins: rarely

Oranges/ Ponkan; yes, twice a month

Calamansi: three times a week
Guava: yes, occasionally
Mango: yes, occasionally

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

7. Bread & Cereal Products

a. How much bread do you usually eat with each meal? _1 bread _
Between meals? ______No_______

b. Do you eat cereal? _________ Rarely ____ ________

Cooked _______Yes_______ Dry _____________

c. How often do you eat foods such as macaroni, spaghetti, noodles, and the
like? _______Occasionally/ twice and thrice a week_______

8. Do you use salt? _____Yes______

Do you crave for salty foods? _________Yes_________

9. How many teaspoon of sugar do you use per day? _______1 tsp._______

10. Do you drink water? _____Yes______

How often during the day? _____As long as I remember____

How much each time? _______2 glasses________

How much would you say you drink each day? _____8-1 glasses a day______

11. Do you drink alcohol? ___Yes___ How often? ____occasionally_____

How much? __3-5 glasses__

Beer, wine, vodka, others? ____Beer and vodka_____

G. Dietary History

1. Economics
Amount of money for food each week or month and individual perception of its
adequacy for meeting food needs.
___1050/week – it’s enough for myself but somehow tight to eat or buy the
foods I really want and nutritious. __

2. Physical Activity
a. Occupation - None

b. Exercise
Walking - 8-15 minutes walking before going to school
- 8-15 minutes walking going home
c. Sleep – hours per day _____7-8 hours per day_______

3. Ethnic & Cultural Background

a. Influences on eating habits – None

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

b. Religion
____I do not eat bloody food/food containing blood or meat from animals
that was killed by hanging or suppressed. ____

c. Education
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

4. Home Life & Meal Patterns

a. Number of Household members: __________ __6_____ __
b. Person who does shopping: _____________Mother____________
c. Person who does cooking and relationship to this person
_______Me and my mother (Lovilyn del Rosario)______

d. Food storage & cooking facilities

_____Food cabinet, refrigerator, round plastic food cover___

e. Type of housing ___________owned/bungalow house____________

f. Ability to shop & prepare food
______Somehow able to shop our wants and needs and can eat the foods we
want in our daily lives. ___

5. Appetite
a. good, poor, any changes
_____My appetite is good however it changes for some times. _____
b. Factors that affect appetite
_______When I’m sad and stress_________
c. Taste & smell perception
________I prefer salty and sour foods instead of sweets and I love baby
scents and mild scents instead of sweet/fruity smell. ____________

6. Allergies, Intolerances, and Food Avoidance

a. Foods avoided and reason
____sweet foods – because I can’t tolerate much sweetness for I feel dizziness
after eating small amount and also to prevent developing Diabetes,___

b. Length of time of avoidance

7. Dental & Oral Health

a. Problems with eating

_____I have difficulty eating hard/solid food when I just got my braces
adjusted as my teeth are very tight and in pain. _ __

b. Foods that cannot be eaten

_____Something sticky and hard as it can damage/break the brackets and
braces. ____

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

c. Problems with swallowing, salivation, and food sticking

_____It’s kind of difficult to eat/chew sticky foods/snacks as it always
entangled with my brackets. ____

8. Gastrointestinal Concerns
a. Problems with heartburn, bloating, gas, diarrhea, constipation, distention
___ _I used to be bloated for a day after consuming a lot of foods especially
snacks. There are times as well that I don’t defecate within the day. _

b. Frequency of problems _____Twice a month_____

c. Home remedies
_________Drink a lot of water__________
d. Drugs used
_____None____

9. Chronic diseases _____None_____

a. Treatment ____None_____

b. Length of time of treatment _____None_____

c. Dietary modifications ____None____

10. Medications
a. Vitamins or minerals supplement
_____Spring valley Vit. C supplement daily_____
b. Other medications
_____None_____

H. Physical Assessment related to Nutritional Status

Body Area/ Part Findings Analysis/ Interpretation
1. Hair  Evenly distributed hair NORMAL
 Silky hair
 No infestation
 Thick hair
2. Face  Symmetrical facial NORMAL
movement
 Few pimples and acne
3. Eyes  Eye lenses are clear NORMAL
 Eyebrows hair evenly
distributed
 Skin intact no
discoloration in eyelids
4. Lips  Able to purse lips NORMAL
 Uniformly pink color
lips
5. Teeth  Complete teeth NORMAL
 With braces (brackets)
 Whitish yellow color

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

6. Gums  Pink gums NORMAL

 No retraction of the
gums
7. Glands.  Pink and smooth tonsil NORMAL

8. Tongue  No tenderness NORMAL

 It moves freely with no
pain
9. Skin  Uniform skin color NORMAL
 No edema
10. Nails  Smooth texture NORMAL
 Convex curvature
 Normal in capillary
refill test
11. Subcutaneous  Not that thick NORMAL
Tissue
12. Muscular &  Equal size of muscles in NORMAL
Skeletal System both sides
 No contractures
 No tremors
 Equal strength in both
sides
 No deformities in both
sides
 No swelling
13. Internal System
a. Gastrointestinal

b. Nervous

c. Cardiac

d. Urinary

I. Biochemical Assessment

1. Blood Chemistry/ Enzymes/ Electrolytes

Test Findings Analysis/ Interpretation

BUN
CREA
ALT (SGPT)

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

SGOT
FBS
HbA1C
Triglycerides
HDL
LDL
VLDL
Total Cholesterol
Sodium
Potassium
Albumin
Others (specify)

2. Urinalysis
3. Others (please indicate results).

J. Anthropometric Measurements

1. Skinfold Thickness
Measurement Findings: 19 mm.
Analysis & Interpretation:
Skinfold thickness measurements mistakenly assume that subcutaneous fat,
measured at one or more selected sites, measures total body fat stores. Therefore, our
client’s skinfold thickness is normal based on her age.

2. Body Circumferences
a. Head/ Chest Circumference Findings:
Head circumference: 54 cm.
Chest circumference: 85 cm.

Analysis & Interpretation:

The average female head size is 55 centimeters (21+1⁄2 inches). The head
measurements for females are smaller than average male head circumference, because of
genetics and height. The male body is built with more muscle mass and more bone density,
thus the male head is bigger than the female head circumference.

b. Mid Upper Arm Circumference (MUAC)

Measurement Findings: 27 cm
Analysis & Interpretation:
This upper arm measurement is taken from the 20-29 age range and is based on a
sample
size of 799 women. Based on the same anthropometric reference data quoted above,
which was published in 2021, the average female bicep circumference is 12 inches or

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

30 cm. Therefore, our client’s upper arm circumference is normal because our
patient is not that fat to reach 30 cm.

I. Prioritization of Identified Nutritional Problems/ Diagnosis

1. Problem No. 1
Imbalance diet

Justification:
An imbalanced diet consists of either an excess or inadequate intake of any dietary
component. Our client is picky in vegetables and dos not eating some of them. Also,
our clint always eat meats instead of vegetables and fruits.

Diagnosis (PES format):

A balanced diet contributes toward maintaining a healthy life. A diet is the inclusion
of different necessary nutrients that impact a body’s growth and development. A
balanced diet contains a balanced amount of protein, carbohydrates, fats, vitamins,
and minerals. Therefore, our client must take the foods equally and may also take
vegetables and fruits in many times a week.

2. Problem No. 2
Breakfast skipping/avoidance

Justification:
The client states that she is skipping breakfast in school days to avoid being late in
school. She also wants to eat foods being sold in the canteen because it includes her
favorite foods such as burger, hotdog sandwiches and other street foods.

Diagnosis (PES format):

Breakfast is often called ‘the most important meal of the day’, and for good reason.
As the name suggests, breakfast breaks the overnight fasting period. It replenishes
your supply of glucose to boost your energy levels and alertness, while also
providing other essential nutrients required for good health.

3. Problem No. 3
Deficient knowledge

Justification:
Our client verbalized “Mahilig po ako sa street foods at kung ano po yung maganda
sa paningin ko, bibilin ko tulad na lamang po ng milktea, softdrinks at iba’t ibang
palamig o juices” So she stated that she dos not care about what she eat, and stated
that some of her favorite foods are street foods and junk foods.

Diagnosis (PES format):

An eating plan that helps manage your weight includes a variety of healthy foods.
Add an array of colors to your plate and think of it as eating the rainbow. Dark,
leafy greens, oranges, and tomatoes even fresh herbs are loaded with vitamins, fiber,
and minerals. Adding frozen peppers, broccoli, or onions to stews and omelets gives
them a quick and convenient boost of color and nutrients.

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

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

a. Procedures

1. Following the steps in estimating desirable body weight (DBW), calculate

your daily energy requirement (DER).

2. Determine your height = 163 cm and actual body weight = 55 kgs

3. Calculate your basal needs = 0.9 x 57 kg (DBW) x 24 = 1231 kcal

Male = 1 kcal/kg of DBW/hour

Female = 0.9 kcal/kg of DBW/hour

4. Estimate physical activities = 500 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. Add values from 3 and 4 to get DER = SDA=173+ 500kcal +1231= 1904kcal

6. Distribute the total energy allowance among carbohydrates, proteins and fats.

7. 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 = 1904 kcal x 0.65 = 1238 kcal

Proteins = 1904 kcal x 0.15 = 286 kcal
Fats = 1904 kcal x 0.20 = 381 kcal
Total = 1905 kcal
8. 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 = 1238 kcal/4 = 310 g.
Proteins = 389 kcal/4 = 97 g.
Fats = 519 kcal/9 = 58 g.
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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

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

2. Fruits

3. Milk

4. Rice

5. Meat

6. Sugar

7. Fat

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City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

TOTAL

6. Sample Menu for a Normal Diet

Breakfast Lunch Dinner

(Indicate House Hold Measures) (Indicate House Hold Measures) (Indicate House Hold Measures)

Snacks
(Indicate House Hold Measures)

AM Snack PM Snack Midnight Snack

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

C. Nutrition Care Plan Breakfast skipping/avoidance by decreased in body weight

Assessment Diagnosis Goal/Planning Interventions Rationale Monitoring Evaluation

The client states that

she is skipping
breakfast in school
days to avoid being
late in school. She
also wants to eat
foods being sold in
the canteen because it
includes her favorite
foods such as burger,
hotdog sandwiches
and other street
foods.

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

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 Republic of the Philippines
City of Olongapo
GORDON COLLEGE
College of Allied Health Studies
www.gordoncollege.edu.ph

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