SAINT LOUIS UNIVERSITY

SCHOOL OF NURSING

MEAL PLAN
Presented to Saint Louis University
School of Nursing

In partial fulfillment of the requirements for

the completion of Nutrition and Diet Therapy Laboratory
First Semester Finals

Submitted to:
Mrs. Joy Nomarie Gregoria S. Mercado

Submitted by
DE JESUS, Mario Arnulfo
MONTEMAYOR, James Patrick
AMANSEC, Casey Anne
BAUTISTA, Shaina Mae
DEL MUNDO, Jasha Mae
GUADIZ, Yessamin
IGUID, Sharilyn
MALONDON, Kim
MARZAN, Aiyra Lynn
MONCADO, Lianne Wyomy Cheyenne
RETUTA, Glorianne April
TABUDLONG, Jocelyn
VIDAL, Allyssaden Mae

BSN 2-I3

November 29, 2019

 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

I. CASE SITUATION
Meanne, a 2nd year nursing student, is having her annual check-up. She is 5’4” and currently
weighs 51 kgs. She is a full-time student who lives in a dormitory near the school. She is originally
from Pangasinan but is in Baguio for college. She walks 10 minutes every day going to school for
her 7:30 class, goes home for lunch at 12:30 and back again to class for her 2 pm class. She buys
food from the nearby food stalls as she walks to and from her home, the usual budget meal, is her
staple. If she passes by a fishball stand, she buys and eat at the location so she does not need to
prepare and eat in her dorm. She has a stock of chips and cup noodles as her emergency food as
she always sees herself hungry doing requirements late at night. She often couples her chips with
coke or coffee. During her free time, she often stays at home and watches her favorite films to ease
her mind from stress. Her family has a history of hypertension and her current blood pressure is
130/80.

II. DISCUSSION OF THE CONDITION

College is a period when most adolescents step out independently for the first time and
begin deciding for themselves. This includes making all of their own food decisions. Meanne, a
2nd year nursing student, represents the lifestyle and eating habits of most college students living
away to study for college. According to a study by Deshpande, Basil & Basil, when adolescents
have the opportunity to make their own food decisions, it could have a negative impact on their
eating behaviors. Despite the strong emphasis on meeting nutritional requirements every day to
achieve optimal health, many college students tend to care less about or neglect their nutritional
requirements. Many factors come in to play as they transition to college life. Many of them leave
the their parent’s home temporarily or even permanently, adapt to social and environmental
changes, acknowledge new financial responsibilities, build different social groups, and experience
different time schedules. In the case, it is evident that the student eats whatever she wants and uses
her “busy schedule” as an excuse to not prepare her own food at all. She eats according to
convenience and not according to which will benefit her health. She often eats empty calories that
are high in carbohydrates and fat, and very low in nutrients. It is in the study of Deshpande, Basil
& Basil that students tend to eat fewer fruits and vegetables on a daily basis and report high intake
of high-fat, high-calorie foods. Meanne is also almost borderline underweight according to her
computed BMI. This goes to show that she may lack nutrients that are important for keeping a
healthy body weight.

Aside from Meanne’s poor eating habits, she has a family history of hypertension which
adds up to the health risk she is making with her unhealthy eating habits. Although hypertension
is not an actual problem, prevention is better than cure. A hypertensive diet or a diet that prevents
hypertension generally consists of a low sodium and low fat diet but DASH diet is a very specific
diet to lower blood pressure as well as the first line blood pressure medications. It was created after
they noticed that high blood pressure was much less common in people who follow a plant based
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

diet such as vegans and vegetarians. The dash diet is consistently cited as one of the best overall
diets for the reason that it has been studied and confirmed evidence based benefits, it is also
accessible because all that you need is basically in the supermarket. The diet is designed to be a
lifestyle maintain for life and is supported by many health organizations. However, for some, this
diet is hard to maintain. This may not be appropriate for everyone because it is not designed for
weight loss. Moreover, there are no group or support platform for this plan.
Although, at some point, her eating habits are understandable due to the lack of time to
actually prepare for meal. To address Meanne’s poor eating habits, we have come up with a diet
that consists of nutrient-dense foods that are easy to prepare and readily available. These meals are
also aimed to lower her risk of acquiring hypertension since it will be low in sodium and very low
in saturated fats.
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

VII. DIETARY COMPUTATION

A. BMI B. DBW
BMI = 51 kg ÷ (1.65)² = 18. 73 (NORMAL) 64 in x 2.54 cm
162.56 – 100 = 62.56 kg

C. TER D. TEA
62. 56 kg (35 cals/day) = 2189.6 = 2200 kcal CHO = 2200 cals/day (65%) = 1430 ÷ 4 cal/g
= 357.5 = 360 g
FATS = 2200 cals/day (20%)= 430 ÷ 9 cal/g =
48.9 = 50g
CHON = 2200 cals/day (15%) = 330 ÷ 4 cal/g
= 82.5 = 85g

DIET PRESCRIPTION: 2200 kcal; CHO= 360g ; Fats = 50g; CHON = 85g

Exchanges CHO CHON Fats Energy

Vegetable A 2 3 1 - 16
Vegetable B 1 3 1 - 16
Fruits 5 50 - - 200
Milk(Low fat) 1 12 8 5 80
Sugar 6 30 - - 120
Total: 98

No. of rice exchanges = 360 – 98 ÷ 23 = 11.4 = 11 exchanges

Rice 11 253 22 - 1100

Total: 32

No of meat exchanges = 85 – 32 ÷ 8 = 6.625 = 7 exchanges

Meat A 5 - 40 5 205
Meat B 2 - 16 12 172
Total: 22

No. of Fat exchanges = 50 – 22 ÷ 5 = 5.6 = 6 fat exchanges

Fat 6 - - 30 270
Total: 351 88 52 2179
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

VIII. ACTUAL MEAL PLAN

VEG VEG FRUIT MILK SUGAR RICE MEAT MEAT FAT

A (2) B (1) (4) (1) (5) (11) A (5) B(2) (6)
BREAKFAST 1 2 2 1 2

SNACK A 1 2 1

LUNCH 1 1 2 4 1 2

SNACK B 1 1 1

DINNER 1 1 1 2 2 2

BREAKFAST
FOOD GROUP &
SIZE NO. OF JUSTIFICATION
EXCHANGES
Breakfast is the most
important meal of the day
since it promotes weight
maintenance and weight
loss by maintaining blood
 Scrambled egg glucose levels and your
1 egg
metabolism.
 Steamed Chicken A nutritious breakfast
2 (1/4 breast 6cm)
(breast) could be started by
Fruit – 1 consuming scrambled egg.
- Onion leaves
Rice – 4 Eggs are low-carb food,
- Salt
Meat A – 2 are good source of protein,
- Ginger
Fat – 2 and provide important
- Olive oil 2 tsp
vitamins and minerals
- such as vitamin D,
 Rice 2 cups
phosphorus, vitamin A,
 Apple ½ of 8 cm diameter
two B-complex vitamins,
riboflavin, selenium,
and choline.
Including steamed
chicken to the diet is also
nutritious. Steamed
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

chicken is healthier than

fried because it has a rich
source of protein, contains
vitamin B-12, and iron
which aids your
circulation and more.
Including rice in your
diet also gives you
nutrients (vitamins and
minerals).
Lastly, adding some
fruit to the course could
contribute to enhanced
nutrition. Apples are found
to be extremely rich in
important antioxidants,
flavonoids, and dietary
fiber, and it may help
reduce the risk of
developing cancer,
hypertension, diabetes,
and heart disease.

SNACK A
FOOD GROUP &
SIZE NO. OF JUSTIFICATION
EXCHANGES
For snack A, a classic
fiber rich food was
incorporated in the diet-
wheat bread. Whole
grains such as wheat
 Sandwich bread help in digestion,
2 slices Sugar – 2
- wheat bread lowering cholesterol
4 tsp Rice – 1
- jam levels and lowering blood
Milk - 1
pressure level. Wheat
½ cup
 Yoghurt bread is also packed with
nutrients such as zinc,
vitamin B and calcium.
Jam is coupled with the
bread in order to sweeten
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

it. Jams bring benefits

coming from fruits satiety
of the snack. Yoghurt is
added to further enhance
the digestion of the client.
Yoghurt contain live
bacteria that help in
digestion. It is also good
for the bones since it
contains a lot of calcium.

LUNCH
FOOD GROUP &
SIZE NO. OF JUSTIFICATION
EXCHANGES
For lunch, Tilapia was
chosen as part of the meal
since fish provides protein, B
vitamins, iron, vitamin D,
selenium and healthful
omega-3 fatty acids
EPA+DHA. The latest
Dietary Guidelines for
 Sweet baked
Americans recommend eating
tilapia
at least two servings (or 8-12
o Tilapia 2 (12x5 cm each)
ounces) of a variety of
o Soy sauce 1/3 cup
seafood each week to boost
o Dried basil 1 tsp Vegetable A – 2
heart and brain health and
o Brown sugar 2tbsp Fruit – 1
maintain a healthy weight.
o Lemon juice 2tbsp Sugar – 2
o Olive oil Some studies have shown that
2tbsp Rice – 4
baking fish causes less loss of
Meat A – 1
omega-3 fatty acids than both
 Rice 2 cups Fat - 2
frying and microwaving, as
 Boiled okra ½ cup
well as retaining its vitamin D
content.
 Water melon 1 slice
Adding soy sauce to the
meal can also be
beneficial. Soy sauce may be
able to provide some digestive
tract benefits and as well may
be different than other high-
salt foods with respect to our
blood pressure and
SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

cardiovascular health as
suggested by recent research
studies.
Brown sugar Is
recommended rather than
white sugar because
it contains less calories but
more calcium, iron and
potassium contents, and
unrefined brown sugar
commonly retains most health
benefits since it undergoes
less processing than white
sugar.
Including rice in your diet
gives you nutrients (vitamins
and minerals) as well.
Consuming okra does not
only promote good digestive
health, but also good
cholesterol levels due to its
high fiber content. It helps in
lowering the cholesterol level
by replacing all the foods you
eat with high fat and
cholesterol levels in which
okra contains no cholesterol
and very little fat.
After the mentioned food
above, you could also include
some refreshing and delicious
fruits in your diet.
Watermelon contains Vitamin
C, Vitamin A, Potassium,
Magnesium, Vitamins B1,
B5, B6, and carotenoids,
including beta-carotene and
lycopene. It is also one of the
lowest in calories.
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

SNACK B
FOOD GROUP &
SIZE NO. OF JUSTIFICATION
EXCHANGES
Quail eggs were used in this
snack because it is rich in
B-vitamins particularly,
thiamine necessary to break
down carbohydrates and
provide energy in the body.
It is also an iron-rich food
which is an essential
mineral, it does not only
boosts immunity, but also
helps oxygenate the organs,
tissues and other parts of the
body. Iron also stimulates
RBC formation, which
boosts the blood health.
 Quail Egg 9 pieces Quail eggs contain
 Strawberry ala Meat B – 1 potassium, which is
tabuds Fruit – 1 beneficial for the blood.
o Strawberry 1- ¼ cup Sugar - 1 We also used strawberry
o Condensada 2tps and condensada because it
contains vitamin C
necessary for immune and
skin health. Folate for
normal tissue growth and
cell function, fiber to
promote digestion and
potassium that regulates
blood pressure.
In this snack, we also used a
low calorie diet to promote
good nutrition and to
prevent the diseases from
developing.
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

DINNER
FOOD GROUP &
SIZE NO. OF JUSTIFICATION
EXCHANGES
Grilled Dijon Pork was a
chosen food for dinner
which consist of lean
meat—a good source of
protein with a lower fat
content (lower calorie
content). We also used
cauliflower and canned
mushroom as main
ingredients because it
contains vitamins and
 Grilled Dijon minerals. These vegetables
pork chop have fibers that keeps the
2 slice matchbox
o Tenderloin digestive system healthy,
size
o Sugar promotes healthy blood
2 tsp
o Salt sugar and cholesterol and
1 tsp
o Ground black helps keep the blood
½ tsp
pepper Fruit - 1 pressure on an even keel. It
½ sauce
o Worcestershire Sugar - 1 also contains potassium that
1 tsp
o Butter Rice – 2 helps regulate fluids and
½ cup
o Cauliflower Meat A – 2 mineral balance in and out
½ cup
o Canned Vegetable B - 1 of cells and in doing so,
mushroom helps maintain normal
blood pressure. The
mentioned ingredients also
1 cup
 Rice contain high amount of
magnesium that helps to
1 slice
 pineapple maintain normal nerve and
muscle function, supports a
healthy immune system,
keeps the heartbeat steady,
and helps bones remain
strong. It also adjusts blood
glucose levels and aids in
the production of energy
and protein. The mentioned
preservatives also contain
nutrients especially the
ground pepper that promote
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

hydrochloric acid secretion

that improves digestion.
In correlation to the
client’s condition who
consumes a high sodium diet
with history of hypertension,
the food that will be prepare
will help her to stabilize her
blood pressure and promotes
a good nutrition through the
vitamins and minerals
present in each food. We
also used a lower calorie
content diet because the
client has history of
hypertension and the food
that she usually eats has a
high salt content that
contributes to developing
hypertension or high blood
pressure. In order to prevent
the disease from occurring,
the chosen food and
ingredients has function in
maintaining the blood
pressure on its normal level
and promotes a balance
nutrition.

REFERENCES
Pillitteri, Adele. (2007) Maternal & child health nursing: care of the childbearing & childrearing
family .6th edition. Philadelphia, PA: Lippincott Williams & Wilkins
Pros and Cons of the DASH Diet. (2019). Retrieved 22 November 2019, from
https://www.verywellfit.com/dash-diet-pros-and-cons-3973825
Sameer Deshpande, Michael D. Basil & Debra Z. Basil (2009) Factors Influencing Healthy
Eating Habits Among College Students: An Application of the Health Belief Model,
Health Marketing Quarterly, 26:2, 145-164, DOI: 10.1080/07359680802619834
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

III. HISTORY
a. Past Illness
The client had two hospitalizations.
Date of Hospitalization Reason of Confinement Name of Institution
March 2012 Dengue Dagupan Medical Center
December 2018 Gastroenteritis Baguio General Hospital
and Medical Center
Since childhood the client commonly experiences cough and colds which is
relieved by drinking water than the usual/average water intake and by taking OTC drugs
such as Neozep and Solmux. The client also experiences occasional fever which is relieved
by taking paracetamol (Biogesic 500mg) every four hours. The client has no surgical
history. The client had chicken pox and measles when she was 8 and 10 years old.

b. Social History
The client is a full-time nursing student. She claims that school works really stresses
her out and has no time to prepare for food. She lives with three other students and they
are currently residing at St. Dominic Oakwood Dorm, Bonifacio Street, which is just along
the school campus and just beside of the highway. She admits to be exposed to the smoke
of the vehicles from the highway whenever she goes out.
The water for household is through BWD and drinking from purified water drinking
station. She practices garbage segregation but doesn’t know when is the collection since
her landlord puts them away.
The patient claims to have boyfriend but is not sexually active. Her usual routine mainly
includes waking up in the morning, sometimes without having breakfast, preparing for
school, going to school and spending almost half of her day there, doing school works
when she gets home, and often sleeps late. During her day-off, she does her laundry and
watches television and kdrama series and movies to relieve stress. She seldom goes home
in Pangasinan The client does not exercise as she claims to not have time anymore. The
client admits that most of the time, she is on her phone.
The usual dietary pattern of the client mainly include snack in the morning, lunch and
dinner. She doesn’t usually eat for breakfast in her dorm and often just eats snacks in
school. Her snacks include water, sometimes softdrink, milktea, biscuits, chips and/or fried
noodles. Her lunch and dinner is a combination of streetfoods and food in the ‘karinderyas’
along her dorm. She claims to have chips and noodles as her emergency food and whenever
she feels hungry doing her assignments at night. She claims to have a good appetite by
consuming 100% of the food that is in her plate. Client admits to be an occasional alcoholic
drinker since senior high school. The patient claims to have not tried smoking and any
prohibited drugs.
 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

IV. FAMILY HISTORY

 SAINT LOUIS UNIVERSITY
SCHOOL OF NURSING

V. PATHOPHYSIOLOGY