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    Lab Week 2 V.3

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    Heinzzz
    The document contains data from a lab week 2 assignment including BMI, DBW, TER, BMR, and CPF calculations for various patients. It lists heights, weights, ages, and calculates metrics like daily calorie needs based on factors like age, weight, height, and activity level. It also includes graphical depictions of sample menu trays separating meals into protein, grains, vegetables, fruits, and dairy to maintain a balanced diet and ensure intake of necessary macronutrients, micronutrients, and fiber.

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    © All Rights Reserved
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    Lab Week 2 V.3

    Uploaded by

    Heinzzz
    16 views6 pages
    The document contains data from a lab week 2 assignment including BMI, DBW, TER, BMR, and CPF calculations for various patients. It lists heights, weights, ages, and calculates metrics like daily calorie needs based on factors like age, weight, height, and activity level. It also includes graphical depictions of sample menu trays separating meals into protein, grains, vegetables, fruits, and dairy to maintain a balanced diet and ensure intake of necessary macronutrients, micronutrients, and fiber.

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    The document contains data from a lab week 2 assignment including BMI, DBW, TER, BMR, and CPF calculations for various patients. It lists heights, weights, ages, and calculates metrics like daily calorie needs based on factors like age, weight, height, and activity level. It also includes graphical depictions of sample menu trays separating meals into protein, grains, vegetables, fruits, and dairy to maintain a balanced diet and ensure intake of necessary macronutrients, micronutrients, and fiber.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    16 views6 pages

    Lab Week 2 V.3

    Uploaded by

    Heinzzz
    The document contains data from a lab week 2 assignment including BMI, DBW, TER, BMR, and CPF calculations for various patients. It lists heights, weights, ages, and calculates metrics like daily calorie needs based on factors like age, weight, height, and activity level. It also includes graphical depictions of sample menu trays separating meals into protein, grains, vegetables, fruits, and dairy to maintain a balanced diet and ensure intake of necessary macronutrients, micronutrients, and fiber.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    Santos, Zaki Delfin E.

    BSN 2-YO-28
    LAB WEEK 2

    BMI

    1. Not Applicable
    2. 20.57 - Healthy
    3. 26.22 - Overweight
    4. 22.72 - Healthy
    5. 26.85 – Overweight
    6. 23.88 - Healthy
    7. Not Applicable
    8. Not Applicable
    9. Not Applicable
    10. Not Applicable

    DBW

    11. Ht. in cm - 100 - (10%)


    = 173-100
    = 73-7.3
    = 66 kg

    12. Ht. in cm -100 -(10%)


    = 165- 100
    = 65-6.5
    = 59 kg

    13. Ht. in cm -100 -(10%)


    = 155-100
    = 55-5.5
    =50 kg

    14. Ht. in cm -100 -(10%)


    = 173-100
    = 73- 7.3
    = 66 kg

    15. Ht. in cm -100 -(10%)


    = 180-100
    = 80-8
    = 72 kg

    16. Ht. in cm -100 -(10%)


    =165-100
    = 65- 6.5
    = 59 kg

    17. Age x 2 + 8
    = 12x2
    = 24=8
    = 32 kg

    18. Age x 2 + 8
    =7x2
    = 14 + 8
    = 22 kg

    19. BW + (Months x 500g)


    = 12 + ( 8 x 500g)
    = 12 + 4
    = 16 kg

    20. BW + (Months x 600g)


    = 4200 + (2 x 600)
    = 4.2 = 1.2
    = 5.4 kg/ 5 kg

    TER

    21. TER: 66 x 35 = 2310 kcal


    22. TER: 59 x 45 = 2655 kcal
    23. TER: 50 x 35 = 1750 kcal
    24. TER: 66 x 35 = 2310 kcal
    25. TER: 72 x 45 = 3240 kcal
    26. TER: 59 x 30 = 1770 kcal
    27. TER: 1000 + (100 x 12) = 2200 kcal
    28. TER: 1000 + ( 100 x 7) = 1700 kcal
    29. TER: 16 x 110 = 1760 kcal
    30. TER: 5 x 120 = 600 kcal
    BMR

    31. BMR: 0.9 x 64 x 24 = 1382 kcal


    32. BMR: 1 x 56 x 24 = 1344 kcal
    33. BMR: 0.9 x 63 x 24 =1361 kcal
    34. BMR: 0.9 x 68 x 24 =1469 kcal
    35. BMR: 1 x 87 x 24 = 2088 kcal
    36. BMR: 0.9 x 65 x 24 = 1404 kcal
    37. BMR: 1 x 43 x 24 = 1032 kcal
    38. BMR: 0.9 x 30 x 24 = 648 kcal
    39. BMR: 0.9 x 12 x 24 = 259 kcal
    40. BMR: 1 x 4.2 x 24 = 101 kcal

    CPF

    41.
    Method 1 ( C= 60 P= 15 F=25)
    = 2310 x .60 = 1386 / 4 = 346.5 347g CHO
    = 2310 x .15 = 346.5 / 4 = 86.63 87g CHON
    = 2310 x .25 = 577.5 / 9 = 64.17 64g Fat

    42. Method 2 ( C= 70 P= 10 F= 20)


    = 2655 x .70 = 1858/4 = 464.62 465g CHO
    = 2655 x .10 = 265.5/4= 66.37 66 g CHON
    = 2655 x .20 = 531/9= 59 g Fat

    43. Method 3 (C= 65 P= 15 F=20)


    = 1750 x .65 = 1137.5 / 4 = 284.38 284g CHO
    = 1750 x .15 = 262.5 / 4 = 65.625 66g CHON
    = 1750 x .20 = 350 / 9 = 38.89 39g Fat

    44. Method 4 (C= 60 P= 10 F= 30)


    = 2310 x .60 = 1386 / 4 = 346.5 347g CHO
    = 2310 X .10 = 231 / 4 = 57.75 58 CHON
    = 2310 X .30 = 693 / 9 = 77g Fat

    45. Method given: (C= 55 P= 15 F= 30)


    = 3240 x .55 = 1620 / 4 = 405g CHO
    = 3240 x .15 = 486 / 4 = 121.5 122g CHON
    = 3240 x .30 = 972 / 9 = 108g Fat
    46. Method given: (C= 50P= 20 F= 30)
    = 1770 x .50 = 885 / 4 = 221.25 221g CHO
    = 1770 x .20 = 354 / 4 = 88.5 89g CHON
    = 1770 x .30 = 531 / 9 = 59g Fat

    47. Method 4 (C= 60 P= 10 F= 30)


    = 2200 X .60 = 1320/4= 330 g CHO
    = 2200 x .10 = 220/4= 55 g CHON
    = 2200 x .30 = 660/9= 73.33 73 g Fat

    48. Method 3 (C= 65 P= 15 F= 20)


    = 1700 x .65 = 1105/4= 276.25 276 g CHO
    = 1700 x .15 = 255/ 4= 63.75 64 g CHON
    = 1700 x .20 = 340/9= 37.77 38 g Fats

    49. Method 2 ( C= 70 P= 10 F= 20)


    = 1760 x .70 = 1232/ 4= 308 CHO
    = 1760 x .10 = 176/ 4= 44 CHON
    = 1760 x .20 = 352/9= 39.11 39 Fat

    50. Method 1 ( C= 60 P= 15 F= 25)


    = 600 x .60= 360/ 4= 90 CHO
    = 600 x . 15= 90/ 4= 22.5 CHON
    = 600 x .25= 150/ 9= 16.66 Fat
    The menu tray depicts nutritional guidelines in the form of a graphical depiction of a tray
    separated into portions that signify how much focus should be placed on different meal
    components in order to maintain a balanced diet. It suggests that half of the plate be non-starchy
    vegetables, one-quarter protein, and one-quarter grains and starchy veggies. Fruit and low-fat or
    skim dairy items are also advised, depending on particular patient diet constraints.To be healthy
    and operate properly, the body needs a variety of nutrients. Carbohydrate, protein, and fat are
    macronutrients,meaning they are required in relatively significant amounts since they offer
    energy as well as building blocks for development and bodily upkeep. Micronutrients are
    vitamins, minerals, and trace elements that are required in minute amounts yet are vital to health.
    Proteins, carbs, and lipids are the most important nutrients that must be consumed. While dietary
    fiber is not a nutrient since it is not digested and absorbed by the body, it is important for
    optimum health.

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