Basic Nutrition

and Diet Therapy

Calculating Diets and Meal

Planning
At the end of 3 hours, you should be able to:
> compute your own calorie requirement.
> assess your nutritional status and compute for
your calorie requirement
> plan a one - day menu based from your
requirement

Physiologic Value of Food

FOODS

constitute all the solid and liquid materials

taken into the digestive tractthat are utilized to:
> maintain and build body tissues
> regulate body processess
> supply heat thereby sustaining life

Physiologic Value of Food

ELEMENTS OF FOOD:
1. Organic compound :
protein
-- lipids
-- carbohydrates and
--vitamins.

Physiologic Value of Food

COMPOUNDS AND ELEMENTS OF FOOD:
2. Inorganic elements:
-- water
-- minerals

Physiologic Value of Food

Three major Nutrients: (needed in large quantities)
-- carbohydrate
-- proteins
-- fats
* Vitamins and minerals act a catalysts which
prompt the three major nutrients to interact.

Physiologic Value of Food

METABOLISM
- the chemical process of transforming foods into
complex tissue elements and of transforming
comlex body substances into simple ones , along
with the productin og heat and energy.
-- ENERGY is the force or power that enables the
body to work....

Physiologic Value of Food

ENERGY FROM FOODS
CALORIE -- are by products when carbohydrates,
protein and fats are oxidized in the
body.
-- is the standard unit in measuring heat.
KILOGRAM CALORIE (Kcal) is the unit of energy
commonly used in human nutrition.
*

Physiologic Value of Food

One kilocalorie Kcal is the heat energy required to raise the
temperature of 1 kilogram of water 1 degree centigrade.
1. Fuel factor of CHO = 4 calories per gram
2. Fuel factor of fat = 9 caloriesper gram
3. Fuel factor of protein = 4 calories per gram
*Fod energy is measure in kilocalories.
1000 calorie = 1 kcalorie

Physiologic Value of Food

Calculation of Food
The energy value of one tablespoon of sugar (15
grams) is approximately 60 calories (15 x 4). Most
foods, howevr, are complex and contain protein, fat
and carbohydratess. For example, one cup of milk
contains approximately:
12 gms carbohydrates x 4 cal/gm = 48kcal
8 gms protrein
10 gms fat

x 4 cal/gm = 32kcal
x 9 cal/gm = 90kcal
Total = 170

From this information, you can calculate the

percentage of each of the nutrients. To calculate the
percentage of kcalories from fat, for example, divide
the 90 fat kcal by the total 170 kcal.
90 fat kcal/170 kcal = 0.529 or 0.53
0.53 = 53%

Calculating Diets and Meal

Planning
II. Procedures
A.

Following the steps in estimating desirable body

weight (DBW) discussed in the lecture portion,
calculate your Total Energy Allowance (TEA).

Example:
1. Determied your heaight = 52and actual body
weight = 55kg.

2. Calculate your basal needs = 0.9kcal x

55kg(DBW) x
24 = 1,188kcal.

Basal Need
Male = 1 kcal per kg DBW/hour

Female = 0.9 kcal per kg

DBW/hour

3. Estimate physical activities = __________kcal.

Bed rest

10 - 20 percent

Sedentary

30 percent

Light activity

50 - 60 percent

Moderately activity

60 70 percent

Severely active

90 110 percent

3. Estimate physical activities = __________kcal.

Physical Needs approximate
percentage increase above basal needs
(use lower factor for women)
Bed rest

10 - 20 percent

Sedentary

30 percent

Light activity

50 - 60 percent

Moderately activity

60 70 percent

Severely active

90 110 percent

Example

4. Add values from 2 and 3 to get Total Energy

Allowance(TEA)
Example:
TEA= basal need + physical need = kcal
TEA = 1,188kcal +

5. Distribute Total Energy Allowance among

Carbohydrate, Protein, Fat as follows:
Carbohydrates: 50 70 percent
Protein: 10 15 percent
Fats: 20 -30 percent
Allowances for protein can also be provided based
on the Recommended Energy and Nutrient Intake
for Filipinos (RENI) as shown in Appendic A-1.

6. For normal diet, allot 65% of the total energy

allowance for carbohydrates, 15% protein and 20%
fat. Thus, the corresponding enrgy contributions of
the three nutrients in your diet are as follows:
Carbohydrates = __________kcal x 0.65 =
__________kcal
Protein =

__________kcal x 0.15 =
__________kcal

Fats =

__________kcal x 0.20 =
__________kcal

7. Calculate the number of grams of CHO, Pro and

Fats by dividing the calories for each nutrients by
the corresponding physiologic fuel values (4 kcal/g
CHO, 4 kcal/g Pro, 9 kcal/g Fat).
Carbohydrates = __________kcal 4 = __________gms
Protein =

__________kcal 4 = __________gms

Fats =

__________kcal 9 = __________gms

8. For simplicity and practicality of the diet

prescription (Rx), round off calories to the nearest
50, and carbohydrates, proteins and fats to the
nearest 5gms. Thus, your diet prescription is:
Diet Rx: ____________________________________

B. Using the Food Exchange List, design your meal

plan taking into consideration your food habits,
food behavior and preferences, etc. Follow the
steps in meal planning.
Steps in Meal Planning Using the Food Exchange Lest
1. Use the table provided for the meal plans.
2. Determine the amount of vegetable A and B
exchanges tha patient can eat (Allow 2 3
exchanges).

3.

4.

5.

Determine the amount of fruit exchanges. (A

reasonable allowance of 3-4 exchanges can be
given, unless there is drasstic restriction of simple
carbohydrates).
Determine the amount of milk exchanges. Type and
amount of milk depends upon needs, food habits
and economic considerations.
Determine the amount of sugar desired. (Allow 5 to
9 teaspoons of sugar per day unless
contraindicated).

6.
7.

8.

Sub-total the amount of CHO, Pro and Fats and calories

provided.
Subtract the amount of CHO so far provided by the
vegetable, fruit, milk exchanges and the sugar allowed
from the prescribe amount. Divided the resultby 23,
which is the amount of carbohydrate in one rice
exchange necessarry to fill up the prescribed amount.
Subtotal the amount of protein; subtract from the total
protein precribed and divide the result by 8 to get the
number of meat exchanges required.

Sub-total the amount of fat; subtract from the

total fat prescribe and divide the result by 5 to
get the number of fat exchanges required.
10.The total number of exchanges obtained will be
used for planning your menu. Distribute these
exchanges into breakfast, lunch, supper and
snacks provide a one-day sample menu.
9.

Meal Plan for Normal Diet

Food Exchanges
I. Veg A
Veg B
II. Fruits
III. Milk
IV. Rice
V. Meat
VI. Sugar
VII. Fat
Total

No. Of Exchanges

CHO

PRO

FAT

Energy
kcal

Meal Distribution
B

Sn

Sample Menu
Breakfast
(indicate HH* measures)

Lunch
(indicate HH* Measures)

Supper
(Indicate HH* measures)

Snacks (indicate HH* measures

AM Snack

PM Snack

Midnight Snack