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XAVIER UNIVERSITY-ATENEO DE CAGAYAN

COLLEGE OF NURSING

NCM 105-NUTRITION AND DIET THERAPY

Calculating Diet
and
Meal Planning

Submitted by:
Jeshua Eli V Tadlip
Year & Section:
BSN- 2 NC
Date Started:
08-30-2020
Date Accomplished:

08-31-2020

Submitted to:
Ms. April F. on
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10-07-2022 22:57:24

NCM 105 Instructor

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 XAVIER UNIVERSITY-ATENEO DE CAGAYAN
COLLEGE OF NURSING
NCM 105-NUTRITION AND DIET THERAPY

To prepare for the computation of different therapeutic diets, nursing students like you should first acquire
the knowledge in calculating diets for normal individuals and planning regular menu using the Food Exchange List.
The Food Exchange List (FEL) is one of the basic tools in nutrition and diet therapy. It is used in meal planning and
estimating the energy and macronutrients of normal and therapeutic diets.

I. Objectives
This laboratory session helps you compute your own calorie requirements and plan your meals.
At the end of the activity, you should be able to:
1. Assess your nutritional status and compute for your calorie requirements; and
2. Plan a one-day menu based on your requirements.
II. Procedures
A. Following the steps in Calculating and Planning Diets presented in the e-learn, calculate the
following. Use your actual weight and height. Show your computations.
1. Determine your Desirable Body Weight using the Tannhauser Method.

5’9” x 12 in/ft + 9 in
= 69 in x 2.54 cm/in
=175.26 cm

DBW (kg) = (175.26 cm -100)

= 75.26 kg

DBW (kg) = 75.26 - (75.26 x .10)

= 75.26 – 7.526
= 67.734 or 70 kg

2. Calculate your Total Energy Requirement (TER) based on estimate of energy expenditure according to
Physical Activity Level (PAL).

Calculate your basal needs= 1 kcal per kg DBW/hour x 70 kg (DBW) x 24

= 1,680 kcal

Estimate physical activities= 1 680 kcal x 30% (Sedentary) = 504 kcal

Add
This study source was values by
downloaded from 2 and 3 tofrom
100000853259543 getCourseHero.com
TEA= 1 680 on kcal + 504
10-07-2022 kcal GMT
22:57:24 = 2 -05:00
184 kcal ≈ 2 185 kcal

https://www.coursehero.com/file/88322731/Calculating-Diet-Meal-Planning-Activity-Tadlip-BSN2NCpdf/
 3. Determine the amount of Macronutrients for Diet Prescription. For a regular diet, allot 65% for
Carbohydrates, 15% for Protein, and 20% for Fats.

DISTRIBUTION OF MACRONUTRIENTS
C: 65% P: 15% F: 20%

Carbohydrates: 2 185 x 0.65 = 1 420.25 ≈ 1,420 kcal

Protein: 2 185 x 0.15 = 327. 75 ≈ 330 kcal
Fat: 2 185 x 0.20 = 437 ≈ 440 kcal

4. Calculate the number of grams of Carbohydrates, Protein, and Fats by dividing the calories for each
nutrient by corresponding physiologic fuel values (4 kcal/g CHO, 4 kcal/g PRO, 9 kcal/g FAT).
CALCULATION OF THE NUMBER OF GRAMS OF MACROS

Carbohydrates: 1 420 ÷ 4kcal/g = 355 g

Protein: 330 ÷ 4kcal/g = 82.5 ≈ 80 g
Fat: 440 ÷ 9kcal/g = 48.88 g ≈ 50 g

5. Indicate your Diet Prescription.

Diet Rx : 2185 kcal C: 355g P: 80g F: 50g
6. Translate the diet prescription into exchanges.

Diet Prescription: 2 185 kcal: C 350g P 80g F 50g

Food Exchanges No. of CHO PRO FAT Energy Meal Distributions
Exchang (kcal)
es
g g g B L D Sn
I. Veg A 3 9 3 - 48 1 2
Veg B 2 6 - - 24 1 1
II. Fruits 5 50 - - 200 1 1 3
III. Milk 1 12 8 10 170 1
IV. Sugar 3 15 - - 60 2 1
Carbohydrate Partial Sum CPS: = 92g =(355g-922g)/23g
=11.43 or 11 Rice exchanges allowed

VI. Rice A
1 23 0 - 92 1

Rice B 9 207 18 - 900 3 3 3

Rice C 1 23 4 - 108 1

=(80g-33g)/8g PPS: 33g

= 5.875 or 6 meat exchanges allowed

V. Meat
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Low Fat 3 - 24 3 123 1 1 1
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 Medium Fat 3 - 24 18 258 1 2
=(50g-31g)/5g PFS: 31g
= 3.8 or 4 fat exchange allowed

VII. Fat 4 - - 20 180 2 2

Total 345 81 51 2 163

7. Using the Food Exchange List, design your meal plan (breakfast, morning snack, lunch, afternoon
snack, supper) taking into consideration your food habits, food behavior, preferences, and the like.

BREAKFAST LUNCH DINNER

 50 g Sweet Potato  1 cup Pineapple  1 slice pan-seared

 1 ½ cup Watermelon  100 g seared brussels cauliflower
 1 glass Cow’s Milk sprouts  1 slice boiled broccoli
 1 cup red rice  2 tbsp Ube Jam (or  1 small pc cooked potato
 1 pc Rice Cake Peanut Butter  1 Cup Red Rice
 1 pc bread  1 cup White Rice  2 pcs Rice Cakes
 1 medium-size Chicken  2 pcs Rice Cakes  1 serving pork chop lean
Breast (Air-Fried)  175 g Chicken Adobo cut
 1 Avocado  1 serving fish
 ½ cup Almonds
 ¼ cup Cashew Nuts

SNACKS

AM SNACK PM SNACK

 1 Sab’a Banana  1 pc apple

 1 cup Jackfruit  1 cup boiled egg
 1 glass Cashew Milk  1 glass any milk of choice
 1 small-size cheese

1.
2.
3.

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 III. Questions for Discussion (Give your personal perspective on the following matters)

1. What are the basis for estimating the desirable intake of an individual?

- The reference values, collectively called the DRIs, include the Estimated Average Requirement (EAR), the Recommended
Dietary Allowance (RDA), the Adequate Intake (AI), and the Tolerable Upper Intake Level (UL). It is the general term for a
set of reference values used to plan and assess nutrient intakes of healthy people. These values, which vary by age and
sex, include: Recommended Dietary Allowance (RDA): average daily level of intake sufficient to meet the nutrient
requirements of nearly all (97%-98%) healthy people

2. What are the factors to consider in planning a normal diet? A therapeutic diet?

The following are the factors to consider in planning a normal diet

- Be sure to address everyone's dietary needs by including a variety of foods from the major food groups.

- Make sure you can accommodate special diets for vegetarians and vegans, if required.

- Plan your meals one week in advance to save money and keep to a budget.
- Use seasonal fruits and vegetables, which is cost-effective and efficient.
- Make sure you plan meals that you have time to cook. If you work long hours, look for healthy recipes that are quick
and easy to prepare.

The following are the factors to be considered in planning a therapeutic diet:

- The underlying disease conditions which require a change in the diet.

- The possible duration of the disease.

- The factors in the diet which must be altered to overcome these conditions.

- The patient's tolerance for food by mouth.

- The normal diet may be modified to.

3. How do you feel while doing the activity?

Honestly, I really enjoyed the activity because this one is more personal in terms of food choices – may it be good or
not-so-good. It hits home and it made it much easier compared to the previous tasks that were given. I really enjoyed making
this since I am able to share not everything, but a portion of my preferred foods to eat in an everyday basis. I really hope that I
can stick to eating properly so that I will not experience health conditions which are not ideal in the future.

I am excited to share my food choices to my classmates so that not only I can share mine, but also pick their brain in
terms of healthy food choices, and apply it to my everyday food choices so that I can have a much healthier lifestyle.

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