EXERCISE NO.

2
Macronutrients - Carbohydrates

NAME: LAFUENTE, AUBREY R.

SECTION: BSN-2B

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, corn, sweet potatoes, and white potatoes are important contributors from the vegetable- fruit
group to the carbohydrates intake. Bananas, dried fruits, and beans are also relatively high in carbohydrates.

Most people consider carbohydrates as fattening and avoid them when they want to lose weight. Hoevery, it would be wise to cut
down on sugars and not totally avoid them while eating more of the complex form of carbohydrates

I. 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 the exercise, you will be assigned to
plan a meal for a specific carbohydrates disorder.

At the end of the 3-hour laboratory session, you should be able to:
1. Plan and prepare a meal for an individual requiring a carbohydrates intake modifications; and
2. Discuss the diet and its implications for the disease condition.

II. Procedure
1. Using a 1,500 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.

A. Carbohydrates, Proteins, and Fats Percentage

a. CHO = 75%
b. CHON = 10%
c. FATS = 15%
CHO 1500 x 0.75 = 1125 kcal

CHON 1500 x 0.10 = 150 kcal

FATS 1500 x 0.15 = 225 kcal

B. Number of grams of CHO, CHON, and FATS

a.
CHO 1125 kcal/ 4 = 325 = 280 g

CHON 150 kcal/ 4 = 75 = 35 g

FATS 225 kcal/ 9 = 44.44 or 44 = 25 g

C. Dietary Prescription
a. Dty Rx 1500 kcal - 280g CHO - 40g CHON - 25g Fat

Table 2-1. Meal Plan for a High Carbohydrate Diet

Dty Rx 1500 kcal - 280g CHO - 40g CHON - 25g Fat
Food No. of CHO CHON Fat g Energy B L S AM PM MN
Exchange Exchan g g kcal snack snack snack
ge
Allowan
ce

I. Veget 5 15 5 - 80 1 2 2
ables

II. Fruits 5 50 - - 200 2 1 2

III. Milk 1 12 8 10 170 1

IV. Rice A 4 92 - - 368 1 1 2

Rice B 4 92 8 - 400 1 2 1

Rice C -

V. Meat -
LF

Meat MF 2 - 16 12 172 1 1

Meat HF - - - -

VI. Fat 0 - - 0 0

VII. Sugar 3 15 - 60 60 1 1 1
s

TOTAL 276 37 22 1450

Table 2-2. Sample Lunch Menu

Menu Household Measures

Kalabasa 2 cups
Banana 1 whole
White Rice 1 cup
Red Rice 2 cups
Roasted Pork Ribs 1 piece

Table 2-3. Worksheet for Carbohydrate-related Diseases

Diseases Symptoms Causes Prevalence Dietary Changes

1. Obesity ● Back and/or joint ● If you consume 7.5% of adult (aged 18 ● Plenty of fruit
● pains high amounts of years and over) women and vegetables.
● Excessive energy, and 5.2% of adult men ● Plenty of
● sweating particularly fat living with obesity. The potatoes, bread,
● Intolerance to and sugars, but Philippines' obesity rice, pasta and
● heat. do not burn off prevalence is lower than other starchy
● Infections in skin the energy the regional average of foods (ideally
● folds through exercise 8.7% for women and you should
● Fatigue and physical 6.0% for men. choose whole
● Depression activity. grain varieties)
● Dyspnea ● Eating too much ● Some milk and
and moving too dairy foods.
little ● Some meat, fish,
eggs, beans and
other non-dairy
sources of
protein.
● Small amounts
of food and
drinks that are
high in fat and
sugar.

2. Hypoglycemia ● Irregular or fast ● Skipping meals 5-10% of people ● Eat small meals
heartbeat and not eating presenting every 3 to 4
● Fatigue enough symptoms suggestive of hours throughout
● Pale skin ● Low blood sugar hypoglycemia, with the day, rather
● Shakiness ● Drinking alcohol blood sugar levels than 3 large
● Anxiety below 50 mg/dL meals per day.
● Sweating ● Avoid foods high
● Hunger in saturated fats
● Irritability or trans fats.
● Choose foods
with a low
● glycemic index
score.
 ● Reduce or
eliminate
processed and
● refined sugars
from your diet.

3. Hyperosmolar ● Frequent urination ● Hyperglycemia Account for <1% of ● Potassium and

Coma ● Fever over 38 ● Have a heart hospital admissions in sometimes
degree celsius attack or stroke. patient with disease sodium
● Blurred vision or ● Take certain phosphate
● loss of vision medications replacement is
such as steroids given through IV
or diuretics that or through
can cause the potassium and
syndrome. sodium rich
foods
● Increase fluid
intake to treat
dehydration

III. Questions for Discussion

1. What is the importance of the following to the body?
a. Insoluble Fibers
- Insoluble fiber attracts water into your stool, making it softer and easier to pass with less strain on your bowel.
It also helps promote bowel health and regularity. Also, it supports insulin sensitivity..
b. Soluble Fibers
- Soluble fiber attracts water and forms a gel-like substance with food as it's digested. This in turn slows down
digestion and helps you feel full faster, which is important in weight management. It may also help lower your
risk of heart disease, regulate your blood sugar, and help reduce LDL cholesterol.

2. What is ketosis?
- Ketosis is a process that happens when your body doesn't have enough carbohydrates to burn for energy. Instead, it burns fat
and makes things called ketones, which it can use for fuel.
3. What are the harmful effects of excessive fiber intake?
- Too much fiber can cause:
● bloating.
● abdominal pain.
● flatulence.
● loose stools or diarrhea.
● constipation.
● temporary weight gain.
● intestinal blockage in people with Crohn's disease.
● reduced blood sugar levels, which is important to know if you have diabetes.
Fiber makes bowel movements bigger and bulkier. It also promotes fermentation and gas formation. This is why excessive
fiber intake frequently affects the digestive system.

4. How does the body make glucose from protein?

- When glycogen is used up, muscle protein is broken down into amino acids. The liver uses amino acids to create glucose
through biochemical reactions (gluconeogenesis).