269341 Dietary Prescription

Dietary Prescription Darwin AnD Dhaine

The Diet Prescription 



The Diet Prescription defines the calorie needs that an individual needs and how those calories will be distributed among the macronutrients. Diet Plan gives the total number of exchanges to be eaten in a day for a specific diet prescription.

List I - Group A vegetables         

Malabar night shade Bittermelon leaves and fruit Garlic leaves Squash flowers and leaves Tomatoes Sweet potato leaves Cauliflower Bamboo shoot Swamp cabbage

      

Papaya, green Sponge gourd Cucumber Chinese cabbage Cabbage Eggplant Bottle gourd Mushroom, fresh

List I - Group B Vegetables        

Jackfruit Yam bean Stringbeans, pod Okra Carrot Squash fruit Mung bean sprout Onion

List II – Fruit Exchanges      

Papaya, ripe Pineapple Durian Guava Jackfruit, ripe Mangosteen

     

Marang Lansones Pear Santol Star apple Strawberry

List III – Milk Exchange 

Whole milk    

Evaporated Fresh carabao’s milk Fresh cow’s milk Powdered



Low Fat  



Powdered Lite fat fresh milk

Skimmed/ very Low fat  

Buttermilk Yoghurt

List IV – Rice Exchange   

Rice cooked Rice gruel Rice Products      

Ampaw Bibingka Biko Puto Palitaw Suman



Rice Equivalents        

Bread CAKES Cookies Noodles Bihon Pasta Root crops Corn and corn products

List V – Meat Exchange      

Beef Pork Chicken Carabao Goat Cat

 

Fish Other seafoods

List VI – Fat Exchange 

Saturated fats      

Bacon Butter Cream cheese Margarine Mayonnaise Whipping cream



Unsaturated fats     

Corn oil Sesame oil Peanut butter Shortening Avocado

List VII- Sugar Exchanges     

Honey Jam and jellies Syrups Yema Caramel

   

Chewing gum Bukayo Halo2x Ice candy

Composition of Food Exchanges List

Food

Measure

CHO (grams)

CHON FAT (grams) (grams)

I-A

Veg. A

1 cup, raw ½ cup cooked 2 cups raw 1 cup cooked

-

-

3

1

-

Energy (Kcal)

Energy (Kj)

-

-

16

67

I-B

Veg. B

½ cup, cooked ½ cup raw

3

1

-

16

67

II

Fruit

Varies

10

-

-

40

167

Composition of Food Exchanges List

Food

III

Milk Whole Powdered Low fat skim

Rice

IV

Measure

CHO CHON FAT Energy Energy (grams) (grams) (grams) (Kcal) (Kj)

Varies 4 tbsp 4 tbsp varies

12 12 12 12

8 8 8 8

10 10 5 -

170 170 125 80

711 711 523 335

varies

23

2

-

100

418

Composition of Food Exchanges List

Food

Measure

CHO CHON (grams) (grams)

FAT (grams)

Energy (Kcal)

Energy (KJ)

V

Meat Low fat Med fat High fat

Varies Varies Varies

-

8 8 8

1 6 10

41 86 122

172 360 510

VI

Fat

1tsp

-

-

5

45

188

VII

Sugar

1 tsp

5

-

-

20

84

Illustrative breakdown of Energy Expenditure for 24 hours Reference Man (56 Kg)

Reference Woman (48 Kg)

Kcal/Kg

Kcal/Kg

In bed (8 hours)

430

370

At work (8 hours)

1210

870

Non-occupational activities (8 hours)

600-1280

505-855

Usage of Energy Expenditure

2240-2920

1745-2095

Mean Energy Expenditure

2580

1920

Mean kcal/kg.

45

40

CALCULATION OF EXCHANGE Steps in Planning the Dietary Patterns

Solving for the value of C/P/F: Example: for 1800 Caloric requirement. CHO (60%) – 1800 x .60 =1080 ÷ 4 = 270 cal CHON (15%) – 1800 x .15 = 270 ÷ 4 = 68 cal FATS (25%) – 1800 x .25 = 450 ÷ 9 = 50 cal Note: 1g of CHO = 4kcal • 1g of CHON = 4kcal • 1g of FAT = 9 kcal

Steps in Planning The dietary Pattern  



Compute for the amount of milk, vegetables and fruits included in the diet. Sub-total the carbohydrates coming from milk, B vegetables and fruits. Take the difference from total prescribed carbohydrate. Divide the remaining carbohydrate by 23 to get the number of rice exchanges to give. Sub-total the protein coming from milk, vegetables B and rice exchanges. Take the difference from the total prescribed protein and divide the remainder by 8 to get the number of meat exchanges.

4)

5) 6)

Sub-total the fat coming from milk and meats. Subtract from the total prescribed fat and divide the remainder by 5 to give the number of exchanges of fat. Sum up all carbohydrate, protein, fat and calories to check whether the prescribed levels are met. Allow sugar to compensate for carbohydrate deficiency. 1 teaspoon refined sugar is equivalent to 5gms carbohydrate and 20 calories.

Sample calculation DIET PRESCRIPTION C/P/F % Distribution

Gram equivalent

CHO 60%

375

CHON 15%

94

FATS 25%

69

Dietary Prescription = 2500 Cal

DIET PLAN CHO (g)

Protein (g)

Fat (g)

1

3

1

-

16

Fruits

4

40

-

-

160

1

Milk (whole)

1

12

8

10

170

1

Rice

14

322

28

-

1400

Meats (med. fat)

7

-

56

42

3 1tsp

5

15

Total

377

Exchange Group

Vegetables B

Fat Sugar

Total ExcH ange s

MEAL PATTERN

93

67

Kilo Calories

Supper

Snack

1

1

1

5

4

3

2

602

2

3

2

135 20

2 1

1

2503

BreakFA ST

Lunch

1