LAB Calculating Diets and Meal Planning Module 1

Basic Nutrition and
Diet Therapy
Calculating Diets and Meal Planning
I. 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 = 5’2”and actual body
weight = 55kg.
2. Calculate your basal needs = 0.9kcal x 55kg(DBW) x 24 =
1,188kcal.
Basal Need (Rule of Thumb)

Male = 1 kcal per kg DBW/hour Female = 0.9 kcal per kg DBW/hour
3. Estimate physical activities = __________kcal.
Physical Activities
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

Example
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
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. Determine the amount of fruit exchanges. (A reasonable
allowance of 3-4 exchanges can be given, unless there is
drasstic restriction of simple carbohydrates).
4. Determine the amount of milk exchanges. Type and amount of
milk depends upon needs, food habits and economic
considerations.
5. Determine the amount of sugar desired. (Allow 5 to 9
teaspoons of sugar per day unless contraindicated).
6. Sub-total the amount of CHO, Pro and Fats and calories
provided.
7. 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.
8. 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.
9. 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.
Sample Menu
Breakfast Lunch Supper
(indicate HH* measures) (indicate HH* Measures) (Indicate HH* measures)
Snacks (indicate HH* measures

AM Snack PM Snack Midnight Snack

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Basic Nutrition and

Basal Need (Rule of Thumb)

Physical Needs – approximate percentage increase

Carbohydrates = kcal x 0.65 = kcal

Protein = kcal x 0.15 = kcal

Fats = kcal x 0.20 = kcal

Carbohydrates = kcal ÷ 4 = gms

Protein = kcal ÷ 4 = gms

Fats = kcal ÷ 9 = gms

Diet Rx: ____________________________________

Snacks (indicate HH* measures

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