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NDT Viernes

1) The document discusses nutrition and diet therapy for a patient. It provides calculations for the patient's dietary needs based on height, weight, and recommended calorie and macronutrient distributions. 2) A meal plan is presented that meets the patient's total calorie needs of 2,200 calories and macronutrient targets of 300g carbs, 80g protein, and 75g fat. The plan includes 5 meals and snacks throughout the day. 3) Details are given for each meal, including fruit, main dish, rice or bread, beverages, and sugar sources to meet the patient's nutritional needs based on the food exchange lists and meal distributions.

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118 views6 pages

NDT Viernes

1) The document discusses nutrition and diet therapy for a patient. It provides calculations for the patient's dietary needs based on height, weight, and recommended calorie and macronutrient distributions. 2) A meal plan is presented that meets the patient's total calorie needs of 2,200 calories and macronutrient targets of 300g carbs, 80g protein, and 75g fat. The plan includes 5 meals and snacks throughout the day. 3) Details are given for each meal, including fruit, main dish, rice or bread, beverages, and sugar sources to meet the patient's nutritional needs based on the food exchange lists and meal distributions.

Uploaded by

Aesthetics Min
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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NUTRITION AND DIET THERAPY (Healthcare Mathematics)

VIERNES, LOVELY MANUEL BSPH- 3A

1) DBW

• 5’ 7’’ = 67 inches
• 67 in x 2.54 = 170.18 cm. or 170 cm.
• 170 – 100 = 70
• 70 x 0.10 = 7
• 70 – 7 = 63 kg
2) TCR OR TER

• TCR = 63 kg x 35 cal / kg = 2, 2025 or 2,200 calories


3) TCR DISTRIBUTION (C: 55%, P: 15%, F: 30%)

• C: 2200 X 0.55 / 4 = 300


• P: 2200 X 0.15 / 4 = 80
• F: 2200 X 0.30 / 9 = 75

4) Diet Rx Cal 2200, C300, P80, F75

5) Use of FEL in Meal Planning


FOOD EXC C(g) = P(g) = F(g) = Kcal MEAL DISTRIBUTION
LISTS 300 80 75 B Snack L Snack D
Veg A 3 9 3 - 48 1 1 1
&B
Fruits 4 40 -- - 160 1 2 1 1
Milk 2 24 16 20 340 1 1
Rice 9 207 18 - 900 3 2 2 2
Meat 5.5 - 43 22 374 2 2
Fat 6.5 - - 23 297 2.5 2 1 1
Sugar 4 20 - - 80 1 1 2
TOTAL 35 300 80 75 2, 199

6) MEAL PLANNING:

• BREAKFAST
- FRUIT: -
- MAIN: 2 mtb adobong puti (+ 1.5 oil) & 4 leaves of lettuce (blanched)
- RICE: 1 cup of rice (fried, +1 oil) & 1 pc. wheat bread
- BEVERAGE: 1 glass of milk (powdered)
- SUGAR: 1 tsp. jam
• AM Snack
- FRUIT: 1 medium-sized apple
- SUGAR: 1 pc. gummy worm candy

• LUNCH
- FRUIT: tomato (sliced)
- MAIN: chicken breast (pan seared, + 1 oil)
- RICE: 1 cup of rice (+ 1 tsp chicken oil)
- BEVERAGE: water
- SUGAR: 1 pc. yema candy

• PM Snack
- FRUIT:
- MAIN: ½ cup adobong kangkong (+ 1 oil)
- RICE: ½ cup of rice
- BEVERAGE: soya milk
- SUGAR: yema candy

• DINNER
- FRUIT: ½ of large-sized pear
- MAIN: saluyot (dinengdeng, + 1 oil) &
- RICE: 1 cup of rice
- BEVERAGE: water
- SUGAR: 2 pcs. mentholated candy
DINNER MEAL

DINNER MEAL

- FRUIT: ½ of large-sized pear


- MAIN: saluyot (dinengdeng, + 1 oil) &
- RICE: 1 cup of rice
- BEVERAGE: water
- SUGAR: 2 pcs. mentholated candy
PREPARATION (DOCUMENTATION)
ANSWER SHEET

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