MEAL PLAN

Submitted by: Group 1

Amoranto, Arvin Roen

Catacutan, Rowena
Fajardo, April Lyn
Jovero, Edwin Jr.
Tagle, Avigael
Tugade, Merpie
Villones, Leslie
 MEAL PLAN
APPETIZER
NAME OF APPETIZER: TUNA CANAPE

INGREDIENTS
REGULAR
 1 can of tuna (150g, 5.3oz)
 3 tablespoons of chopped onion
 3 tablespoons of corn
 3 tablespoons of mayonnaise
 Crackers
 Chopped
 Pineapple
 Lemon juice

PROCEDURE
REGULAR
Step 1: Chop the 1/2 onion and deep it in the water to reduce the spicy taste of the onion. Squeeze out
the water from the onion.
Step 2: Add 3 tablespoon of chopped onion to drained tuna.
Step 3: Add 3 tablespoon of corn. Add celery if you like, which gives crispier texture.
Step 4: Add mayonnaise and mix it well
Step 5: Add the lemon juice.
Step 6: On the cracker that you choose, spread tuna mix. Add pineapple on one and Masago on another.
Add scallions on both
 MEAL PLAN
MAIN COURSE
NAME OF MAIN COURSE: ROASTED CHICKEN (INASAL)

INGREDIENTS
REGULAR
 4-5 pieces chicken legs (thighs and drumsticks intact) or 1 spatchcock chicken
 Marinade
 1 cup rice or white vinegar
 1 (20 oz) bottle lemon lime soda like Sprite
 2-inch piece ginger, peeled, sliced and slightly crushed
 1 whole garlic, cloves peeled and crushed
 1 large lemon, juiced
 2 tablespoons salt, (this measurement is correct!)
 2 teaspoons black pepper, freshly ground
 Basting Sauce
 1/4 cup oil of choice
 2 tablespoons butter, melted
 2 teaspoons salt
 1 1/2 teaspoons achuete (achiote) or annatto powder
 1/2 lemon, juiced
 Dipping Sauce
 1 dipping sauce, equal amounts of spiced vinegar and soy sauce

PROCEDURE
REGULAR
Step 1: Mix all the marinade ingredients in a bowl. Take the chicken pieces and pierce a few times on the
meaty side. This will allow the chicken to absorb more flavor from the marinade. Place the chicken meat
side down in a non-reactive baking dish (like a 9×13 Pyrex). Pour in the marinade all over the chicken.
Marinate for 3-4 hours.

Step 2: Preheat the oven to 400 F. Make the basting sauce or ready it while the chicken is roasting.
Remove the meat from the marinade and place in a roasting tin. Roast the chicken for 45 minutes, basting
it every 5 minutes for the last 10-15 minutes or so. Chicken is done when a meat thermometer inserted at
the thickest part of the chicken registers 165F. Allow the chicken to rest for 10 minutes.

Step 3: Alternatively, you can also grill the chicken, threading each piece in a wooden skewer, and use the
sauce to baste. When grilling the chicken, make about two to three 1-inch slashes on the chicken legs just
before grilling so the chicken cooks faster and more evenly. If using a gas grill, preheat the grill then place
all the chicken legs in the middle of the grill. Use only the burners on either side of the grill adjusted to
between 350-375 F temperature (don't go higher than 400 F). The gas burner(s) in the middle should be
completely turned off. Grill the chicken low and slow for about 30-40 minutes or until the internal
temperature reaches about 165 F. Grilling this way would ensure the chicken cooks properly without
burning the outer skin and undercooking the inside.

Step 4: Traditionally, this chicken is eaten with a dipping or drizzling sauce on the side. Simply combine
equal amounts of spiced vinegar (available at Asian stores – get Filipino brand, if possible or simply add 1-
2 sliced Thai red chilies) and soy sauce in a small bowl. Drizzle a little of the sauce as you eat the chicken.
Enjoy with rice.
 MEAL PLAN
BEVERAGES
NAME OF BEVERAGES: BUKO SHAKE

INGREDIENTS
REGULAR
 ½ cup sugar
 2 cups young coconut meat
 1 cup coconut juice
 ½ cup evaporated milk
 ice

PROCEDURE
REGULAR
Step 1: In a saucepot, combine sugar and water. Over medium heat, bring to a simmer, stirring regularly,
until sugar is dissolved, and syrup is clear and no longer cloudy.
Step 2: Remove the simple syrup from heat and allow it to cool completely.
Step 3: In a blender, combine coconut meat, coconut juice, evaporated milk, simple syrup, and ice. Blend
until smooth.
Step 4: Transfer into tall glasses and serve immediately.
 MEAL PLAN
DESSERT
NAME OF DESSERT: JELLY CUSTARD PUDDING

INGREDIENTS
REGULAR
 2 Flavored Jelly Powder (strawberry Flavor)
 550ml Boiling water
 2 tbsp Custard powder 600 ml. Milk
 2 tbsp Sugar 5 pcs. Strawberry
For Whip Cream
 200 ml whipping cream
 2 tbsp. sugar
 1 tsp vanilla extract
PROCEDURE
REGULAR
Step 1: Mix the 2 packs of Jelly powder and the boiling water into the bowl.
Step 2: Let it cool
Step 3: Put the Jelly in the container and put it in the fridge.

For the Custard

Step 1: Mix the Custard Powder and Sugar.
Step 2. Add a little bit of milk to the custard powder and then mix.
Step 3. Add the remaining milk
Step 4. Mix until thickened.
Step 5. Put the Custard on top of the Jelly.
For the whip cream
Step 1. (Using the Mixer) Mix the Whipping cream sugar and the vanilla extract into the
Bowl.
Step 2 Put the Cream into the Piping bag with 1 cc icing tips.
Step 3. Put the Whipping Cream on the Top of the custard and the slice of Strawberry.
 MODIFIED
MEAL PLAN
Description of Disorder:

Diabetes Mellitus Type 2 - is a condition that happens because of a problem in the way the body
regulates and uses sugar as a fuel. That sugar also is called glucose. This long-term condition results in too
much sugar circulating in the blood. Eventually, high blood sugar levels can lead to disorders of the
circulatory, nervous and immune systems.
In type 2 diabetes, there are primarily two problems. The pancreas does not produce enough insulin
a hormone that regulates the movement of sugar into the cells. And cells respond poorly to insulin and take
in less sugar.
Sign and Symptoms:
- Urinate a lot, often at night. (Polyuria)
- Increased thirst and dry mouth (Polydipsia)
- Feeling very hungry (Polyphagia)
- Have numb or tingling hands and feet (Polyneuropathy)
- Lose weight without trying
- Have blurry vision
- Fatigue
- Feeling irritable or having other mood changes
- Feeling tired and weak

Prevention:
You can prevent or delay type 2 diabetes with lifestyle changes such as staying at a healthy weight,
following a healthy eating pattern especially with low carb intake and minimize your intake of highly
processed foods, being physically active, avoiding alcoholic and sugary drinks and quit smoking. The
bottom line is that eating the right foods and adopting other lifestyle behaviours that promote healthy blood
sugar and insulin levels will give you the best chance of avoiding diabetes.

Patient’s Profile
Name : Patient M
Sex : Male
Date of Birth : May 4, 1967
Age : 56-year-old
Addresses : Block 3, Lot 8, Mercedes HMS IV
Sta.Rosa,Laguna
Nationality : Filipino
Religion : Catholic
Date of Admission : July 23, 2020
Time of Admission : 1:30pm
Attending Physician : Dr. Emmanuel Padilla
Chief Complain : Blurry Vision, Fever
Admitting Diagnosis : Fasting Blood sugar Test (145mg/dL)
Final Diagnosis : Diabetes Mellitus Type 2
DASH Diet to help with Diabetes

Fruits - 3 to 4 servings/ day

Vegetables - 4 to 5 servings/ day
Whole grains - 6 to 8 servings/ day
Low- Fat Dairy - 2 to 3 servings/ day
Lean meat, fish, poultry - 6 oz/ day
Nuts, seeds, and legumes - 4 to 5 servings/ day

Food to Eat:

Whole Grains
Non Starchy food
Fruits and vegetable
Pulses
Unsweetened yogurt and mild
Nut and seeds
Foods rich in simple proteins like beans lentils and nuts
Foods containing complex carbohydrates like brown rice, barley and oat meal
Fruits and vegetables with less amount of sugars like papaya, watermelon and muskmelon

Food to Avoid:

Sugar-sweetened drinks
Trans fats
Dried Fruits
Foods rich in simple carbohydrates white rice and bread
Foods rich in complex proteins like red meat processed meat and poultry with skin
Foods rich in sugars like jams, jellies and cookies
Foods rich in fats like butter, chips, mayonnaise and junk food
Fruits and vegetables with high number of sugars like bananas and potatoes
 MEAL PLAN FOR DIABETES MELLITUS TYPE 2
APPETIZER
NAME OF APPETIZER: TUNA CANAPE

INGREDIENTS INGREDIENTS
REGULAR MODIFIED
 1 can of tuna (150g, 5.3oz)  1 can of tuna (150g, 5.3oz)
 3 tablespoons of chopped onion  3 tablespoons of chopped onion
 3 tablespoons of corn  3 tablespoons of corn
 3 tablespoons of mayonnaise  3 tablespoons of mayonnaise
 Crackers  Wheat bread
 Chopped  Chopped
 Pineapple  Pineapple
 Calamansi juice  Lemon juice

PROCEDURE PROCEDURE

REGULAR MODIFIED

Step 1: Chop the 1/2 onion and deep it in the
water to reduce the spicy taste of the onion.
Squeeze out the water from the onion.
Step 2: Add 3 tablespoon of chopped onion to
drained tuna.
Step 3: Add 3 tablespoon of corn. Add celery if
you like, which gives crispier texture.
Step 4: Add mayonnaise and mix it well
Step 5: Add the calamansi juice.
Step 6: On the cracker that you choose, spread
tuna mix. Add pineapple on one and Masago on
another. Add scallions on both
Step 1: Chop the 1/2 onion and deep it in the
water to reduce the spicy taste of the onion.
Squeeze out the water from the onion.
Step 2: Add 3 tablespoon of chopped onion to
drained tuna.
Step 3: Add 3 tablespoon of corn. Add celery if you
like, which gives crispier texture.
Step 4: Add mayonnaise and mix it well
Step 5: Add the lemon juice.
Step 6: On the wheat bread that you choose,
spread tuna mix. Add pineapple on one and
Masago on another. Add scallions on both
 MEAL PLAN FOR DIABETES MELLITUS TYPE 2
MAIN COURSE
NAME OF MAIN COURSE: ROASTED CHICKEN (INASAL)

INGREDIENTS INGREDIENTS
REGULAR MODIFIED

 4-5 pieces chicken legs (thighs and
drumsticks intact) or 1 spatchcock chicken
 Marinade
 1 cup rice or white vinegar
 1 (20 oz) bottle lemon lime soda
 2-inch piece ginger, peeled, sliced and
slightly crushed
 1 whole garlic, cloves peeled and crushed
 10 pcs calamansi
 2 tablespoons salt, (this measurement is
correct!)
 2 teaspoons black pepper, freshly ground
Basting Sauce
Basting Sauce
 1/4 cup oil of choice
 2 tablespoons butter, melted
 2 teaspoons rock salt
 1 1/2 teaspoons achuete (achiote)
 1/2 lemon, juiced
 4-5 pieces chicken breast
 Marinade
 1 cup rice or white vinegar
 1 (20 oz) Sprite soda
 2-inch piece ginger, peeled, sliced and
slightly crushed
 1 whole garlic, cloves peeled and crushed
 1 large lemon, juiced
 2 tablespoons salt, (this measurement is
correct!)
 2 teaspoons black pepper, freshly ground
 1/4 cup oil of choice
 2 tablespoons butter, melted
 2 teaspoons iodized salt
 1 1/2 teaspoons achuete (achiote) or
annatto powder
 1/2 lemon, juiced

Dipping Sauce Dipping Sauce

 1 dipping sauce, equal amounts of spiced  1 dipping sauce, equal amounts of spiced
vinegar and soy sauce vinegar and soy sauce
 PROCEDURE
REGULAR
Step 1: Mix all the marinade ingredients in a bowl.
Take the chicken pieces and pierce a few times on
the meaty side. This will allow the chicken to
absorb more flavor from the marinade. Place the
chicken meat side down in a non-reactive baking
dish (like a 9×13 Pyrex). Pour in the marinade all
over the chicken. Marinate for 3-4 hours.
Step 2: Preheat the oven to 400 F. Make the
basting sauce or ready it while the chicken is
roasting. Remove the meat from the marinade and
place in a roasting tin. Roast the chicken for 45
minutes, basting it every 5 minutes for the last 10-
15 minutes or so. Chicken is done when a meat
thermometer inserted at the thickest part of the
chicken registers 165F. Allow the chicken to rest
for 10 minutes.
Step 3: Alternatively, you can also grill the chicken,
threading each piece in a wooden skewer, and use
the sauce to baste. When grilling the chicken,
make about two to three 1-inch slashes on the
chicken legs just before grilling so the chicken
cooks faster and more evenly. If using a gas grill,
preheat the grill then place all the chicken legs in
the middle of the grill. Use only the burners on
either side of the grill adjusted to between 350-375
F temperature (don't go higher than 400 F). The
gas burner(s) in the middle should be completely
turned off. Grill the chicken low and slow for about
30-40 minutes or until the internal temperature
reaches about 165 F. Grilling this way would
ensure the chicken cooks properly without burning
the outer skin and undercooking the inside.
Step 4: Traditionally, this chicken is eaten with a
dipping or drizzling sauce on the side. Simply
combine equal amounts of spiced vinegar
(available at Asian stores – get Filipino brand, if
possible or simply add 1-2 sliced Thai red chilies)
and soy sauce in a small bowl. Drizzle a little of the
sauce as you eat the chicken. Enjoy with rice.
PROCEDURE
MODIFIED
Step 1: Mix all the marinade ingredients in a bowl.
Take the chicken pieces and pierce a few times on
the meaty side. This will allow the chicken to
absorb more flavor from the marinade. Place the
chicken meat side down in a non-reactive baking
dish (like a 9×13 Pyrex). Pour in the marinade all
over the chicken. Marinate for 3-4 hours.
Step 2: Preheat the oven to 400 F. Make the
basting sauce or ready it while the chicken is
roasting. Remove the meat from the marinade and
place in a roasting tin. Roast the chicken for 45
minutes, basting it every 5 minutes for the last 10-
15 minutes or so. Chicken is done when a meat
thermometer inserted at the thickest part of the
chicken registers 165F. Allow the chicken to rest
for 10 minutes.
Step 3: Alternatively, you can also grill the chicken,
threading each piece in a wooden skewer, and use
the sauce to baste. When grilling the chicken,
make about two to three 1-inch slashes on the
chicken legs just before grilling so the chicken
cooks faster and more evenly. If using a gas grill,
preheat the grill then place all the chicken legs in
the middle of the grill. Use only the burners on
either side of the grill adjusted to between 350-375
F temperature (don't go higher than 400 F). The
gas burner(s) in the middle should be completely
turned off. Grill the chicken low and slow for about
30-40 minutes or until the internal temperature
reaches about 165 F. Grilling this way would
ensure the chicken cooks properly without burning
the outer skin and undercooking the inside.
Step 4: Traditionally, this chicken is eaten with a
dipping or drizzling sauce on the side. Simply
combine equal amounts of spiced vinegar
(available at Asian stores – get Filipino brand, if
possible or simply add 1-2 sliced Thai red chilies)
and soy sauce in a small bowl. Drizzle a little of the
sauce as you eat the chicken. Enjoy with rice.
 MEAL PLAN FOR DIABETES MELLITUS TYPE 2
BEVERAGES
NAME OF BEVERAGES: BUKO SHAKE

INGREDIENTS INGREDIENTS
REGULAR MODIFIED
 ½ cup sugar  ½ cup honey
 ½ cup water  2 cups young coconut meat
 2 cups young coconut meat  1 cup coconut juice
 1 cup coconut juice  ½ cup evaporated milk
 ½ cup evaporated milk  ice
 ice
PROCEDURE PROCEDURE
REGULAR MODIFIED
Step 1: In a saucepot, combine sugar and water. Step 1: In a blender, combine coconut meat,
Over medium heat, bring to a simmer, stirring coconut juice, evaporated milk, honey, and ice.
regularly, until sugar is dissolved, and syrup is clear Blend until smooth.
and no longer cloudy.
Step 2: Transfer into tall glasses and serve
Step 2: Remove the simple syrup from heat and immediately.
allow it to cool completely.
Step 3: In a blender, combine coconut meat,
coconut juice, evaporated milk, simple syrup, and
ice. Blend until smooth.
Step 4: Transfer into tall glasses and serve
immediately.
 MEAL PLAN FOR DIABETES MELLITUS TYPE 2
DESSERT
NAME OF DESSERT: JELLY CUSTARD PUDDING

INGREDIENTS INGREDIENTS
REGULAR MODIFIED
 2 Flavored Jelly Powder (strawberry Flavor)  2 Flavored Jelly Powder (strawberry Flavor)
 550ml Boiling water  550ml Boiling water
 2 tbsp Custard powder 600 ml. Milk  2 tbsp Custard powder 600 ml. Milk
 2 tbsp Sugar 5 pcs. Strawberry  2 tbsp Sugar 5 pcs. Strawberry
For Whip Cream For Whip Cream
 200 ml whipping cream  200 ml of yogurt and nestle cream
 2 tbsp. sugar  2 tbsp. coconut palm sugar
 1 tsp vanilla extract  1 tsp vanilla extract

PROCEDURE PROCEDURE
REGULAR MODIFIED
Step 1: Mix the 2 packs of Jelly powder and the Step 1: Mix the 2 packs of Jelly powder and the
boiling water into the bowl. boiling water into the bowl.
Step 2: Let it cool Step 2: Let it cool
Step 3: Put the Jelly in the container and put it in Step 3: Put the Jelly in the container and put it in
the fridge. the fridge.

For the Custard For the Custard

Step 1: Mix the Custard Powder and Sugar.
Step 2. Add a little bit of milk to the custard powder
and then mix.
Step 3. Add the remaining milk
Step 4. Mix until thickened.
Step 5. Put the Custard on top of the Jelly.
Step 1: Mix the Custard Powder and Coconut palm
sugar.
Step 2. Add a little bit of milk to the custard powder
and then mix.
Step 3. Add the remaining milk
Step 4. Mix until thickened.
Step 5. Put the Custard on top of the Jelly.
For the whip cream
Step 1. (Using the Mixer) Mix the Whipping cream
sugar and the vanilla extract into the
Bowl.
Step 2 Put the Cream into the Piping bag with 1 cc
icing tips.
Step 3. Put the Whipping Cream on the Top of the
custard and the slice of Strawberry.
For the whip cream
Step 1. (Using the Mixer) Mix the yogurt and nestle
cream coconut palm sugar and the vanilla extract
into the Bowl.
Step 2 Put the Cream into the Piping bag with 1 cc
icing tips.
Step 3. Put the Whipping Cream on the Top of the
custard and the slice of Strawberry.