ND 28 Laboratory

EXERCISE NO. 1

Name: Yobhel Ann W. Bucol Date: March 6, 2022

Review on Dietary Calculations
Objective:
1. Discuss the components and procedures of planning balanced diets.
a. Determine the Body Mass Index, Desirable Body Weight, Energy and Macronutrient
Requirements.
b. Translate Dietary Prescription into a sample meal plan.
Procedure:
Use yourself as a subject for this exercise and complete your profile.
Subject Profile
Age: 21
Height (ft):5’2’’
Gender: Female
Weight (kg): 49 kg
Physical Activity: Light
Hours of Sleep: 6 hours
Body Frame: Normal

I. Compute for your BMI and DBW using all methods.

a. BMI (Note: Determine Nutritional Status using WHO and CDC Classification)
b. DBW
(1) Ador Dionisio Formula
DBW= 100 lbs + (2 in. x 2 lbs.)
= 100 lbs + 4 lbs
= 104 lbs No additional adjustments for age
(2) Rule of Thumb
DBW = 100 lbs + (2 in. x 5 lbs.)
= 100 lbs + 5 lbs
= 115 lbs
(3) Adopted Method
DBW= 105 lbs. + (5 in x 2 lbs)
 = 105lbs + 10 lbs
=115 lbs
(4) NDAP Method
DBW= 106 lbs + (2in. x 4 lbs)
= 106 lbs + 8 lbs
= 114 lbs
(5) Hamwi’s Method
DBW= 100 lbs + (2 in. x 5 lbs.)
= 100 lbs + 10 lbs
= 110 lbs.
(6) Tannhauser’s Method
a. Express heigh in centimeters from inches
= (5 ft. x 12 in.) + 2 in
= 62 in x 2.54 cm
=157. 48 cm

b. DBW = 157. 48 cm – 100 (factor)

= 57. 48 kg
c. Adjust for stature:
DBW= 57.48 kg- (10%)
= 57.48- 5.748 kg
DBW= 51.732 kg or 52 kg

II. Total Energy Requirement and Weight Management

A. Compute for TER using DBW:
1. Short Method
• Subject: Female, 52 kg. DBW, 5’2’’, Student, Sleeps at 6hrs./day
a. DBW = 54.5kg
b. Kcal for BMR = 51.7 kg x 24hrs
= 1,240 kcal
NDAP: with correction for sleep = 1,240 kcal - [0.1kacl x 7hrs of sleep) x 52kg.]
= 1,240 kcal - (.6 x 52kg)
= 1,240 kcal – 31.2 kcal
BMR= 1,208.8 kcal
c. PA = 1,208.8 kcal x .50
=604.4 kcal
d. Sub-total = 1,208.8 kcal BMR + 604.4 kcal PA
= 1,813.2 kcal
e. SDA = 1,813.2 kcal x 0.10
= 181.32 kcal
f. TER/day = 1,208.8 kcal BMR + 604.4kcal PA + 181.32 kcal SDA
= 1,994.52 kcal or 2,000 kcal
 2. NDAP Method
Subject: Female, 52 kg. DBW, Student

TER =52 kg x 35 light PA

= 1,820 kcal or 1,800 kcal

B. Use the following data to calculate TER for weight management.

BMI = 34.5 (overweight) Height: 4’10”
Present Weight: 75 kg Female
DBW = 42.5 kg Light physical activity (light 35 kcal/kg BW)
a. TER (current weight) 75kg x 35 = 2,625 kcal or 2,600 kcal
b. Total excess weight - 75 kg current - 42.5 kg DBW = 32.5kg
c. TER (DWB) = 42.5 kg x 35 = 1487.5 kcal or 1500 kcal
Phase 1: TER= 2,600 kcal - 500 kcal = 2,100 kcal/day
Druration:
a. Target weight = 2,100kcal/35 kcal = 60. Kg
b. Total weight lost = 75kg - 60. kg = 15 kg
c. Total no. of weeks = 15 kg x 2.2lbs = 33 weeks
Phase 2 TER= 2,100 kcal - 500 kcal = 1600kcal/day
a. Target weight = 1600kcal/ 35kcal = 45.71 kg
b. Total weight lost = 60. kg - 45.71 kg = 14.29 kg
c. Total no. of weeks = 14.29 kg x 2.2lbs = 31.43 or 31 weeks
Phase 3: TER = 1600 kcal - 100kcal = 1,500 kcal
a. Target Weight = 1,500 kcal/35kcal = 42.85 kg
b. Total Weight lost = 45.71kg - 42.85 kg =2.86 kg
c. Weight loss (grams) per week = 100kcal/7.7kcal/gram = 12.98 g x 7 days = 90.86/week
d. Total number of weeks = 2.86 kg x 1000 g/kg = 2,860 g/ 90.86/week
= 31.47 or 31 weeks

III. Macronutrient Distribution, Food Exchange List, Meal Plan

A. Percentage Distribution (Use TER from your answer in Short Method). Afterwards, write the Diet Rx.
Subject: Female; 21 years old; 52 kg. DW 2,000 kcal. TER/day
CHO: 2,000 x .65 = 1,300 kcal. /4 kcal = 325 g or 320 g
CHON: 2,000 x .15 = 300 kcal. / 4 kcal. = 75 g or 70 g
FAT: 2,000. X .20 = 400 kcal. / 9kcal = 44.44 g or 40 g

Diet Rx: 2,000 kcal; 320g. CHO; 70 g. CHON; 40g. FAT

B. Non-Protein Calorie Method (Use TER from your answer in Short Method). Afterwards, write the Diet Rx.
Subject: Female; 21 years old; 52 kg. DBW; 2,000 kcal. TER/day; 1.1 g./kg. DBW protein

CHON: 1.1 g. × 52 kg. = 57.2 g. or 60 g.

NPC = 2,000 kcal – (57.2 × 4 kcal.)
= 1,771.2 kcal
CHO: 1,771.2 kcal. × .70 = 1,239.84 kcal. / 4 = 309.96 g. or 310 g.
Fat: 1,771.2 kcal. × .30 = 531.36. / 9 = 59.04 g. or 60 g.

Diet Rx: 2,000 Cal; 310g. CHO; 60g. CHON; 60g.FAT

C. Food Exchange List

Using the Diet Rx from your answer in Percentage Method, determine the Food Exchange List.

Diet Rx: 2,600 kcal; 420g. CHO; 100 g. CHON; 60g. FAT
List Food # of CHO PRO FAT Energy
exchanges (g) (g) (g) (kcal)
I.A Veg. A 3 9 3 48
II. Fruit 3 30 120
III. Milk 1 12 8 10 170
VII. Sugar 5 25 100
IV. Rice A 4 92 400
Rice B 4 92 8 400
Rice C 7 161 28 756
V. Meat
Low fat 2 16 2 82
Med fat 2 16 12 172
High fat 2 16 20 244
VI. Fat 2 10 90
421 95 54 2,582

D. Meal Distribution
Distribute Food Exchanges into meals.

List # of exchanges B-fast AM Snack Lunch PM Snack Dinner MN Snack

Veg. A 3 1 1 1
Fruit 3 1 1 1
 Milk Whole (powrd.) 1 1
Sugar 5 2 3
Rice A 5 1 2 1
Rice B 4 2 1 1
Rice C 7 3 2 2
Meat
Low fat 2 1 1 1
Med fat 2 1 1
High fat 2 1 1
Fat 2 1 1

E. Sample Meal and Menu for One Day

Based on the meal distribution, make a sample meal and menu for one day.

*E.P. Weight
Meal No. of ex. Sample Menu Approximate Size per serving
(g.)
BREAKFAST
Veg. A 1 Broccoli 45 ½ cooked
Milk Whole (powrd.) 1 Milk, Cow 250mL 1cup
Rice A 1 Noodles, rice 100 1cup
Rice B 2 Rice, well-millied, boiled 160 1 cup
Rice C 3 Bread,wheat 120 3 1/2 pcs
Meat
Low fat 1 Lean Meat 35 1slice, mbs
Fat 1 Bacon 10 1strip
Sugar 2 Orange drink 20 4tbs
MID-MORNING SNACK
Fruit 1 Orange (344) 155 3pcs
LUNCH
Veg. A 1
Fruit 1 apple 75 1pc
Rice A 2 Rice “protein induced” 110 2/3
Rice B 1 Rice, well-millied, boiled 160 1 cup
Rice C 2 Bread, toast 60 2 ½ pc
Meat Low fat 1
Lean Meat 35 1slice, mbs
Meat Med Fat 1 Drumstick ( Chicken) 35 1pc
Meat High Fat 1 Spare rib 35 1slice
MID-AFTERNOON SNACK
Sugar 3 Orange- flavored drink 30 6tsb
Meat High Fat 1 Ham 35 1slice
DINNER
Veg. A 1 carrot 45 ½ cooked
Fruit 1 apple 75 1pc
Rice A 1 Rice “protein induced” 55 1/3
Rice B 1 Rice, well-millied, boiled 160 1 cup
 Rice C 2 Bread, Pan de sal 35 2½
Meat Low Fat 1
Lean Meat 35 1slice, mbs
Meat Med Fat 1 Milk fish 30 1slice
Fat 1 Sandwich spread 15 1tbsp
MIDNIGHT SNACK

REFLECTION:
This activity helped me refresh my knowledge in doing the dietary calculations taught to us since the
first year of this course. This activity will surely be helpful in the future and I will make sure to carefully
calculate, distribute and to be precise in what I do the calculations of my future clients or patients.