Monica A.

Rebolos BSND-2

A 16-year-old lad weighing 45 kg and standing 5' 2'' is active player in the school
basketball team and prefers to take brunch meal.

Check for the BMI:

BMI = w / h (m)2
= 45kg / 1.572
= 18.29 kg/m2 (normal level)

1. Determine your height = 157.48cm and actual body weight = 45kg

DBW = 60 + 2 inches x 2.54 = 157.48cm = (157.48 – 100) – 10%

= 57.48 – 10% (57.48) = 57.48 – 5.748
= 51.73 kg

Calculate your basal needs

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Basal Needs = 1 x 51.73 kg (DBW) x 24

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= 1241.52 kcal

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Estimate physical activities = _________ Kcal
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Severely Active 110% (Male) PA = 1241.52 x 110%
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= 1365.67 Kcal

Find the Total Energy Allowance (TEA), by adding the basal needs and
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estimated physical activity

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TEA = 1241.52 kcal + 1365.67 Kcal = 2607.19 Kcal

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Distribute Total Energy Allowance Among Carbohydrate, Protein, Fats

Carbohydrates: 50-70 %
Protein: 10-15 %
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Fats: 20-30 %
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For normal diet, allot 65% of the total energy allowance for carbohydrates, 15%
protein and 20% fat. Thus, the corresponding energy contributions of the three
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nutrients in your diet are as follows:

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Carbohydrate = 2607.19 kcal x 0.65 = 1694.67 kcal Protein = 2607.19 kcal x 0.15
= 391.08
Fats = 2607.19 kcal x 0.20 = 521.44
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Calculate the number of grams of CHO, Pro and Fats by dividing the calories for
each nutrient by the corresponding physiologic fuel values (4 kcal/g CHO, 4
kcal/g Pro, 9 kcal/g Fat).

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 Monica A. Rebolos BSND-2

Carbohydrate = 1694.67 kcal / 4 = 423.67 gms Protein = 391.08 kcal / 4 = 97.78

gms
Fats = 521.44 kcal / 9 = 57.94 gms

To simplify the diet prescription (Rx), round off calories to the nearest 50, and
carbohydrates, proteins, and fats to the nearest 5 grams. Thus, your diet
prescription is:

Diet Rx: 2600 Kcal; CHO – 425 grams, Protein – 100 grams, Fat – 60 grams

2. Table 4-1. Meal Plan

Food No. of CHO PRO FAT ENERGY Meal Distribution

Exchange Exchanges 425g. 100g. 60g. kcal B L D Sn

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I. Veg A 3 9 3 - 48 1 1 1
Veg B 3 9 3 - 48 1 1 1

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II. Fruits 2 20 - - 80 1 1
III.Milk LF 2 24 16 10 160+90 1 1

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IV. Rice 15 345 30 - 1500 4 4 4 3
V. Meat LF 6 rs e - 48 6 192+54 2 2 1 1
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VI. Sugar 3 15 - - 60 1 1 1
VII. Fat 9 - - 45 405 3 2 2 2
Total 43 422 g 100 g 61 g 2637 13 11 11 8
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3. Prepare the assigned sample menu plan (Table 4-2. Sample Menu)
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Breakfast Meal Plan

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MENU HOUSEHOLD MEASURE

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• Cooked Malunggay • ½ cup cooked

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• Squash Fruit (cooked) • ½ cup

• Apple • ½ of 8cm
• Powdered • ¼ cup
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• Rice (cooked) • 2 cups cooked

• Chicken Leg • 1 small leg
• Bacon • 2 sapsap
• 3 strips

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 Monica A. Rebolos BSND-2

4. Discuss the case assessment and tray presentation in class emphasizing

the rationale diet given, nutrient modification, and intervention.

Table 4-3. Case Assessment

Nutrition
Meal Prepared Nutrient Modification Rationale Interventio
n
BREAKFAST

Cooked • Protein: 2 grams Having moringa In athlete, the

Malunggay • Vitamin B6: 19% of on a regular most important
the RDA basis will help meal to eat is
• Vitamin C: 12% of the your body cope the breakfast.
RDA with the physical Breakfast
• Iron: 11% of the RDA demands can be

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• Riboflavin (B2): 11%

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of your athleticism. beneficial to
of the
an

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RDA • Vitamin A (from athlete. It helps to

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beta-

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carotene): 9% of the boost energy and
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• Magnesium: 8% of the
RDA

high in vitamins A,
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• Squash fruit
Squash Fruit • vitamin B6 helps to improve
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• vitamin C the
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• folate cardiovascular
• magnesium health. It
• fiber increases the
• riboflavin
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strength and
• phosphorus
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fitness and also

• Potassium it maintains a
health weight of
an athlete.
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Calories
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• Eating apple can

Apple • Protein increase the
• Carbohydrates skeletal muscle
• Sugar mass and boost
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• Fiber the endurance of

• Calcium the athlete.

Powdered • Carbohydrates Milk is an

• Protein effective post-
• Calories exercise drink

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 Monica A. Rebolos BSND-2

that results in
an
increased muscle

protein
metabolism.
This leads to
improved
the net muscle
protein
balance.

Rice • Carbohydrates If the athlete

• Protein person train
• Fiber
hard, they need
• Vitamins and Minerals
more carbs. Rice

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is the main

er as
source of energy.

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5. Questions for Discussion
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1. What nutritional advice is recommended for a healthy pregnancy lactation?
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Breastfeeding consumes a significant amount of energy and nutrients. Protein,

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calcium, iron, and vitamins are all important nutrients to have in your diet during
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breastfeeding. These nutrients are necessary for your personal health and well-
being. Eating more whole grains, sprouted grains, and fermented foods is a dietary
recommendation for a healthy pregnancy and breastfeeding. Take enough
amounts of milk, meat, and eggs. Consume plenty of fruits and veggies. Avoid
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culinary taboos and superstitions.

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2. What are the difference factors to consider in planning a menu for growing children?
A daily menu for children should include textures, flavors, and colors that contrast.
For example, older children should not be served oatmeal, applesauce, and milk
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for breakfast because these are all "soft" foods with no variety of textures. Consider
the use of color. Other aspects include genetic background, gender, physical size,
and shape. Children and adults require the same nutrients, but in different
amounts. Carbohydrates and fats give you the energy you need to grow and
exercise.

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 Monica A. Rebolos BSND-2

SOURCES: https://vikaspedia.in/health/nutrition/dietary-guidelines-1/healthcare-to-
pregnant-and-lactating-women

https://www.onhealth.com/content/1/nutrients_for_growing_children

https://www.virtuallabschool.org/focused-topics/food-service/lesson-1

https://www.betterhealth.vic.gov.au/health/healthyliving/breastfeeding-and-your-diet

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