Aguilar, H4

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CALAMBA DOCTORS’ COLLEGE

Virborough Subdivision, Parian, Calamba City, Laguna

NCM 105 – Nutrition and Diet Therapy

Name: Ma. Lorie Ariana Aguilar Date: 10-9-2022


Year and Section: BSN-2D Score: _________________

HOMEWORK #3

Pregnancy and Lactation


Objectives:
1. Identify food item essential to nutritional needs of a pregnant women, lactating mother
2. Plan a whole day meal plan for individual age group taking consideration for their nutritional requirement

Direction: Choose one from the situation/case and make a whole day meal plan. Plan a one meal for lunch or dinner

1. A 20 year old pregnant woman standing 5 feet and 4 inches, medium built and performing light activity, She is weighing 128
pounds on her 16th week of pregnancy and record shows her prepregnancy weight was 120 lbsl

2. A 20 year old lactating mother standing 5 feet and 4 inches, medium built and performing light activity, She is weighing
129 pounds just gave birth 2 weeks ago.
● a. 5 feet (100 pounds) plus 4 inches (4 x 5 =20 pounds, equals to 120 pounds divide by 2.2 pounds) = 55 kg
● 0.9 Kcal per 55 Kg (DBW) X 24 hours = 1188 kcal/day
● 1188 x 50% (0.5)= 594
● Basal metabolic needs 1188 Kcal + Physical activity 594 Kcal = 1782 Kcal (TEA)
● Then round off the total energy allowance to the nearest 50
■ 1782 Kcal round to the nearest 50 = 1,800 Kcal

Distribute the total energy allowance into percentage among carbohydrates, protein and fats
Carbohydrates 50% - 70%
Protein 25% - 30%
Fats 10% – 15%

Carbohydrates (TEA) 1,800 Kcal X 0.60 = 1080 Kcal

Protein (TEA) 1,800 Kcal l X 0.15 = 270 Kcal

Fats (TEA) 1,800 Kcal X 0.25 = 450 Kcal

Carbohydrates (60%) 1080 Kcal / 4 = 270 grams

Protein (15%) 270 Kcal / 4 = 68 grams

Fats (25%) 450 Kcal / 9 = 50 grams


Round off to the nearest 5
Total energy allowance = 1800 Kcal
▪ Carbohydrates = 270 grams
▪ Protein = 70 grams
▪ Fats = 50 grams

Meal plan for Marian Rivera


Food No. of CHO CHON FATS Energy Meal Distribution
Exchange Exchange Gm gm Gm Kcal Breakfast Lunch Dinner Snack
Vegetable A
Vegetable B 7 7 x 3= 21 7 x 1= 7
Fruits 5 5 x 10= 50
Milk: Whole
Low fat 2 2 x 12 = 24 2 x 8= 16 2 x 5= 10
Skimmed
Sugar
Rice
Meat: Low fat
Medium
High fat
Fat
Total 95

Carbohydrates – 270 grams, protein = 70 grams and fats = 50 grams

270– 95 = 175 / 23 = 7.6 or 8


Meal plan for___________________________
Food No. of CHO CHON FATS Energy Meal Distribution
Exchange Exchange Gm gm Gm Kcal Breakfast Lunch Dinner Snack
Vegetable A
Vegetable B 7 21 7
Fruits 5 50
Milk: Whole
Low fat 2 24 16 10
Skimmed
Sugar
Rice 8 8 x 23= 8 x 3= 24
184
Meat: Low fat
Medium
High fat
Fat
Total 279 47
70 – 47= 23/8 = 2.8 or 3

Meal plan for___________________________


Food No. of CHO CHON FATS Energy Meal Distribution
Exchange Exchange Gm gm Gm Kcal Breakfast Lunch Dinner Snack
Vegetable A
Vegetable B 7 21 7
Fruits 5 50
Milk: Whole
Low fat 2 24 16 10
Skimmed
Sugar
Rice 8 184 24
Meat: Low fat 3 3 x 8= 24 3 x 1= 3
Medium
High fat
Fat
Total 279 71 13

50 -13 = 37/5 = 7
FINAL TABLE
Food No. of CHO CHON FATS Energy Meal Distribution
Exchange Exchange Gm gm Gm Kcal Breakfast Lunch Dinner Snack
Vegetable A
Vegetable B 7 21 7 112 2 2 2 1
Fruits 5 50 200 2 2 1
Milk: Whole
Low fat 2 24 16 10 250 1 1
Skimmed
Sugar
Rice 8 184 24 832 3 3 2
Meat: Low fat 3 24 3 123 1 1 1
Medium
High fat
Fat 7 35 315 2 2 3
Total 32 279 71 48 1832 Kcal

(Checking) 1116 284 432 1832 Kcal


Meal ___________________
Meal Pattern Sample Menu
Meat/Fish/Poultry 2 exchange of beef low fat and 2 exchange of fat

Rice/Bread 1 exchange of rice

Vegetables 5 exchange of potatoes and 2 exchange of carrots

Fruit/Dessert 2 exchange of ripe mangoes, 2 exchange of avocado and 1 exchange of banana

Soup

Beverage/Drinks
Milk, 4 tablespoon of fresh whole milk low fat milk

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