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

Low Fat

Evaporated Fresh carabaos milk Fresh cows milk Powdered

Powdered Lite fat fresh milk

Skimmed/ very Low fat

Buttermilk Yoghurt

List IV Rice Exchange

Rice cooked Rice gruel Rice Products

Rice Equivalents

Ampaw Bibingka Biko Puto Palitaw Suman

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

Unsaturated fats

Bacon Butter Cream cheese Margarine Mayonnaise Whipping cream

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
I-A

Food
Veg. A

Measure
1 cup, raw cup cooked 2 cups raw 1 cup cooked cup, cooked cup raw

CHO (grams)
3 3

CHON FAT (grams) (grams)

1 1 -

Energy (Kcal)
16 16

Energy (Kj)
67 67

I-B

Veg. B

II

Fruit

Varies

10

40

167

Composition of Food Exchanges

List Food Measure CHO CHON FAT Energy Energy (grams (grams (grams (Kcal) (Kj) ) ) )
12 12 12 12 23 8 8 8 8 2 10 10 5 170 170 125 80 100 711 711 523 335 418

III

Milk Whole Powdered Low fat skim Rice

Varies 4 tbsp 4 tbsp varies varies

IV

Composition of Food Exchanges

List Food Measure CHO (grams )
-

CHON (grams)

FAT (grams)

Energy (Kcal)

Energy (KJ)

Meat Low fat Med fat High fat

Varies Varies Varies

8 8 8

1 6 10

41 86 122

172 360 510

VI VII

Fat Sugar

1tsp 1 tsp

5 -

45 20

188 84

Illustrative breakdown of Energy Expenditure for 24 hours

Reference Man (56 Kg) Kcal/Kg In bed (8 hours) At work (8 hours) Non-occupational activities (8 hours) 430 1210 600-1280 Reference Woman (48 Kg) Kcal/Kg 370 870 505-855

Usage of Energy Expenditure Mean Energy Expenditure Mean kcal/kg.

2240-2920 2580 45

1745-2095 1920 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.

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 Dietary Prescription = 2500 Cal Gram equivalent

CHO 60%

375

CHON 15%

94

FATS 25%

69

DIET PLAN
Total Ex cH an ge s 1 CHO (g) Protein (g) Fat (g) Kilo Calories Break F A S T Lunch

MEAL PATTERN
Supper Snack

Exchange Group

Vegetables B

16

Fruits Milk (whole)

4 1

40 12

10

160 170

1 1

Rice Meats (med. fat)

14 7

322 -

28 56

42

1400 602

5 2

4 3

3 2

Fat Sugar

3 1tsp

15

135 20

2 1

Total

377

93

67

2503