Dietary Calculations

A. Determining the Ideal/Desirable Body Weight (IBW/DBW)

1. Infants

a) 1st 6 months
DBWgm = Birthweightgm + (Agemos x 600)
Note: use 3,000 gm if no birthweight indicated

b) 7 – 12 months
DBWgm = Birthweightgm + (Agemos x 500)

➢ Infant’s weight doubles at 5-6 months

➢ Triples at 12 months
➢ Quadruples at 24 months

2. Children

a) DBWkg = (Age in years x 2) + 8

Note: at least +2-3 kg every year

3. Adults
a) Hamwi Method
Males: For the first 5ft, allow 106 lbs.; ± 6 lbs. every inch above or below 5 ft

Females: For the first 5ft, allow 100 lbs.; ± 5 lbs. every inch above or below 5 ft

b) NDAP Formula
Males: For the first 5ft, allow 112 lbs.; ± 4 lbs. every inch above or below 5 ft

Females: For the first 5ft, allow 106 lbs.; ± 4 lbs. every inch above or below 5 ft

c) Tanhausser’s Method or the Brocca Index

DBWkg = Heightcm -100

*For Filipinos, deduct 10% of the difference

d) Adopted Method

For 5ft, use 105 lbs. Plus/minus 5ft for every inch Increase/Decrease

e) Derived Formula Based on BMI

Desirable BMI for Men: 22
Desirable BMI for Women: 20.8 or 21

DBWkg = Desirable BMI x Heightm2

Note: for pregnant women a weight gain of 1 lb/month is recommended for those in their 1st trimester while and additional
1lb/week for those in their 2nd and 3rd Trimester

B. Determining the Total Energy Requirement/Allowance (TER/TEA)

1. Infants

0-6 months: TER= DBWkg x 120 kcal

7-12 months: TER= DBWkg x 110 kcal
2. Children

a) Method 1. Narins and Weil Formula

TER= 1000 + (age in years x 100)

b) Method II. Based on Age and DBW

TER= DBW x kcal/DBW/day

Age (yrs) Kcal/DBW/day

1-3 105
4-6 90
7-9 75
10-12 65 (boys); 55 (girls)

3. Adolescents
TER= DBW x kcal/DBW/day

Age (yrs) Kcal/DBW/day

13-15 55 (boys); 45 (girls)
16-19 45 (boys); 40 (girls)
Average for all ages, both sexes: 45

4. Adults

a) Method I: Krause Method (Shortest Method)

TER= DBW x Physical Activity Factor(kcal/kgDBW/day)

Level of Physical Activity Kcal/kgDBW/day

Bedrest (mobile) 27.5
Sedentary/Very Light- Mostly sitting down 30.0
Light- student, nurse, teacher/instructor, engineer, housewife 35.0
With maid, restaurant trades, childcare, table tennis, golf
Moderate- housewife w/o maid, vendors running on the streets, 40.0
Dancing
Heavy/ Very active/ Vigorous- Walking activities with load, heavy 45.0
Manual activities, other heavy manual work

** You can also refer to the latest FEL for the level of physical activities

b) Method II. Cooper et.al. Method

TER= BMR +PA+SDA

BMR= 1 kcal (0.9 for females) x kgDBW x hr

PA= %PA x BMR
Bedrest: 10%
Sedentary: 30%
Light: 50%
Moderate: 75%
Heavy: 100%
SDA= 10% (BMR+PA)

Computing TER in certain disease or physiological conditions

Example 1: During fever and infection, BMR increases by 13%. For every degree Centigrade rise in body temperature,
Hence the initial BMR should be adjusted accordingly

Example 2: During the 2nd and 3rd Trimester of Pregnancy, an additional 300 kcal is added to the TER. During lactation, add
500 kcal to pre-pregnancy TER.

Example 3: Surgery: TER= BMR x Activity Factor x Injury Factor

 Example 4: A high calorie diet will require additional 50-100 % of TER

C. Calculating Nutrient Needs (CHO, CHON, FAT)

1. Determine DBW
2. Determine TER
3. Distribute TER into macronutrients

a) Method I. Percentage Method

Normal Distribution: CHO- 50-70% or average of 60% of TER

CHON- 10% (-12% for adults)
FAT- 20-25% (normal adults)
30-35% (children, adolescents, very active)

Distribution based on the PDRI 2018 tables

CHO: 55-75 % CHON: 10-15% FAT: 15-30%

b) Method II. Non-Protein Calorie Method (NPC)

b.1) Compute for Protein requirement in grams

Normal Adults: PRO= 1.14g x kgDBW
b.2) Get the caloric equivalent of protein
PROkcal= PROg x 4kcal/g
b.3) Deduct from TER
b.4) Distribute remaining TER into CHO (70%) and Fats (30%)
b.5) Compute for the CHO and Fats in grams

Note for both methods: Additional 27 g will be added to protein during pregnancy stage (2 nd and 3rd Trimester only) and for
lactating mothers.

D. Meal Planning with Exchange Lists

1. Determine number of meals for the day

2. Use the Food Exchange List (FEL) to determine number of servings per food group
3. Plan your menu/diets/ dishes.