EXERCISE I1 ______________________________ CALCULATING DIETS AND MEAL PLANNING II. PROCEDURES A. ExampleSample Answers 1.
Subject: Female performing light activity Height: 5 feet 4 inches Weight: 165 poun s or !5 "ilograms #. $asal %ee s & '.( "cal ) !5 "g ) #4 hrs & 1 6#' "cal
*. +hysical ,ctivities & 5'- ) 1 6#' "cal & .1' "cal 4. /otal 0nergy ,llo1ance 2/0,3 & $asal %ee s 4 +hysical ,ctivities & 1 6#' 4 .1' & # 54*' "cal
5. 6. 6istribution of /0, 7arbohy rates: +rotein : Fat: & 5' 8 !'& 9et:s use 65& .65 ) # 54*' "cal & 1 5!(.5' "cal & 1' 8 15& 9et:s use 15& .15 ) # 54*' "cal & *64.5' "cal & #' 8 *'& 9et:s use #'& .#' ) # 54*' "cal & 4.6 "cal
!. %umber of grams of 7H;5 +rotein an Fats +hysiologic fuel values 7H; & 4 "cal<g +rotein & 4 "cal<g Fat & ( "cal<g 7arbohy rates & 1 5!(.5' "cal < 4 & *(4..! g +rotein & *64.5' "cal < 4 & (1.1# g Fats & 4.6 "cal < ( & 54 g .. 6iet =) & # 45' 7*(' +(' F5' B. Us n! "#e $%%& Ex'#an!e L s" Composition of Food Exchanges
L s" I.A. I.A. I.B. II. III. $%%& /e! A /e! A /e! B $r( " M lw#%le l%w ;a" s- mme& R 'e Mea" l%w ;a" Meas(re 1 '(p raw 0 '(p1 '%%-e& 3 '(ps raw 1 '(p1 '%%-e& 0 '(p raw 0 '(p1 '%%-e& 7ar es 7ar es : "a<lesp%%ns 7ar es 7ar es 7ar es C)O +!, 2 4 4 18 13 13 13 34 2 PROT +!, 2 1 1 1+2,9 = = = 3 = $AT +!, 2 2 2 2 18 > "r 2 1 ENERG* +-'al, +-., 2 2 15 15 :8 168 13> =8 188 :1 56 56 156 611 >34 44> :1= 163
I/. /.
/I. /II.
me& ;a" # !# ;a" $a" S(!ar
7ar es 7ar es 1 "easp%%n 1 "easp%%n
2 2 2 >
= = 2 2
5 18 > 2
=5 133 :> 38
458 >18 1== =:
Example? 6iet =) & #45' 7*(' +(' F5' 7omputation : >eg $ 7H; & no. of e)changes ) composition of foo e)changes &#)*g &6g 2Same computation goes 1ith protein5 fat5 an energy.3 $%%& Ex'#an!es >eg , >eg $ Fruits @il" Sugar N%. %; Ex'#an!es 1 # 6 # 5 Par" al s(m Meal Plan for a Normal Diet C)O PROT $a"$AT +!, +!, +!, 6 6' #4 #5 11> # 263 ? 16 ENERG* +-'al, *# #4' *4' 1''
#'
*(' 2+rescribe 7H;3 A 115 2+artial sum of 7H;3 & #!5 < #* & 11.( or 1# 2%o. of rice 0)changes3 =ice 1# #!6 #4 Par" al s(m :3 (' 2+rescribe +=;/3 A 4# 2 +artial sum of +=;/3 & 4. < . & 6 2%o. of meat e)changes3 @eat 9o1 fat * @e fat * 5' 2+rescribe FatF,/3 A 41 2+artial sum of FatF,/3 & ( < 5 & 1.. or # 2%o. of fat e)changes3 Fat # /otal *(1 ('
1 #''
#4 * #4 1. Par" al s(m :1
1#* #5.
1' 51
(' # *.*
Ta<le 121. Meal Plan ;%r a N%rmal D e" 2note to layout: see lab manual for reference) Food Exchan ges I. A B II. Veg 1 Veg 2 6 6 60 2 32 240 1 1 1 1 1 1 No. of Exchan ges CHO g PRO g FAT g ENER GY "cal # AM $n Meal Distri !tion % PM $n
Fruits III. Milk IV. Rice V. Meat VI. Sugar VII. Fat "#tal $%%& >eg , >eg $ Fruits @il" Sugar =ice @eat Fat
2 12 6
24 276
16 24 48
20
340 1 200 381 100 !0 2 383
21
1 2 1 1/2 LF 1
2 1 1/2 MF
2 1 1/2 MF 1
2 2 36 B 1 1 1 1 # 1 B 9F 3!1 AM 1 1 # !0 10 1
1 1
Meal D s"r <(" %n L PM 1 1 # 1 B @F 1 1 1 # 1 B @F
D 1 1 1 # 1 B 9F 1
MS 1 1 1 #
Sample Men( 2Cuery: 1here are the HH measures?3 $rea"fast $eef /apa 1< tomatoes Steame =ice Hot 7hocolate Slice +apaya ,@ Snac" HaloAHalo 9unch +or" Sinigang Frie Fish Steame =ice $anana +@ Snac" Ham San 1ich +ineapple DucieDuice 6inner =ellenong $angus +ina"bet Steame =ice Fruit 7oc"tail @i night Snac" Hot @il" 7rac"ers ,pple
I/. @UESTIONS $OR DISCUSSION? #. 1. A#a" are "#e <ases ;%r es" ma" n! "#e &es ra<le n"a-e %; an n& 7 &(al9 2ans1ers copie irectly from the internet3 /he reCuirements for energy an protein of an in ivi ual are efine in the follo1ing terms: Ener!B. /he energy reCuirement of an in ivi ual is the level of energy inta"e from foo that 1ill balance energy e)pen iture 1hen the in ivi ual has a bo y siEe an composition5 an level of physical activity5 constant 1ith long term goo healthF an that 1ill allo1 for the maintenance of economically necessary an generally esirable physical activity. Gn chil ren an pregnant or lactating 1omen5 the energy reCuirement inclu es the energy nee s relate 1ith the eposition of tissues or the secretion or of mil" at rates consistent 1ith goo health. Pr%"e n. /he protein reCuirement of an in ivi ual is efine as the lo1est level of ietary protein inta"e that 1ill balance the losses of nitrogen from the bo y in persons maintaining energy balance at mo est levels of physical activity. Gn chil ren an pregnant or lactating 1omen5 the protein reCuirement is ta"en to inclu es nee s
relate 1ith the eposition of tissues or the secretion of mil" at rates consistent 1ith goo health. http:<<111.fao.org< ocrep<''*<aa'4'e<,,'4'0'#.htm *. A#a" are "#e p% n"ers "% '%ns &er n plann n! a n%rmal & e"9 A "#erape(" ' & e"9 4. 2the follo1ing i not ans1er Cuestion H#3 /he purpose of planning a iet for an in ivi ual is to attain a lo1 chance of ina eCuacy 1hile not belo1 the /olerable Ipper Gnta"e 9evel 2/IG93 for each nutrient. /he =ecommen e 6ietary ,llo1ance 2=6,3 is use as the target inta"e for in ivi uals5 an planners shoul un erstan that there is no "no1n benefit of usual inta"es in e)cess of these levels. /herapeutic iets are formulate to optimiEe the nutritional nee s of a person in or er to treat a variety of iseases an isor ers.
