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Dietary Prescription

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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 Papaya, green Bittermelon leaves and Sponge gourd fruit Cucumber Garlic leaves Chinese cabbage Squash flowers and Cabbage leaves Eggplant Tomatoes Bottle gourd Sweet potato leaves Mushroom, fresh Cauliflower Bamboo shoot Swamp cabbage List I - Group B Vegetables Jackfruit Yam bean Stringbeans, pod Okra Carrot Squash fruit Mung bean sprout Onion List II – Fruit Exchanges Papaya, ripe Marang Pineapple Lansones Durian Pear Guava Santol Jackfruit, ripe Star apple Mangosteen Strawberry List III – Milk Exchange Whole milk Low Fat Evaporated Powdered Fresh carabao’s milk Lite fat fresh milk Fresh cow’s milk Powdered Skimmed/ very Low fat Buttermilk Yoghurt List IV – Rice Exchange Rice cooked Rice Equivalents Rice gruel Bread Rice Products CAKES Cookies Ampaw Noodles Bibingka Bihon Biko Pasta Puto Root crops Palitaw Corn and corn products Suman List V – Meat Exchange Beef Fish Pork Other seafoods Chicken Carabao Goat Cat List VI – Fat Exchange Saturated fats Unsaturated fats Bacon Corn oil Butter Sesame oil Cream cheese Peanut butter Margarine Shortening Mayonnaise Avocado Whipping cream List VII- Sugar Exchanges Honey Chewing gum Jam and jellies Bukayo Syrups Halo2x Yema Ice candy Caramel Composition of Food Exchanges List Food Measure CHO CHON FAT Energy Energy (grams) (grams) (grams) (Kcal) (Kj) I-A Veg. A 1 cup, raw - - - - - ½ cup cooked 2 cups raw 3 1 16 67 1 cup cooked I-B Veg. B ½ cup, cooked 3 1 - 16 67 ½ cup raw II Fruit Varies 10 - - 40 167 Composition of Food Exchanges List Food Measure CHO CHON FAT Energy Energy (grams (grams (grams (Kcal) (Kj) ) ) ) III Milk - - - - - Whole Varies 12 8 10 170 711 Powdered 4 tbsp 12 8 10 170 711 Low fat 4 tbsp 12 8 5 125 523 skim varies 12 8 - 80 335 IV Rice varies 23 2 - 100 418 Composition of Food Exchanges List Food Measure CHO CHON FAT Energy Energy (grams (grams) (grams) (Kcal) (KJ) ) V Meat Low fat Varies - 8 1 41 172 Med fat Varies - 8 6 86 360 High fat Varies - 8 10 122 510 VI Fat 1tsp - - 5 45 188 VII Sugar 1 tsp 5 - - 20 84 Illustrative breakdown of Energy Expenditure for 24 hours Reference Man Reference Woman (56 Kg) (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. 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 Dietary Prescription = 2500 Cal CHO 60% 375 CHON 15% 94 FATS 25% 69 DIET PLAN MEAL PATTERN Total CHO Protein Fat Kilo Break Lunch Supper Snack Exchange Ex (g) (g) (g) Calories F Group cH A an S ge T s Vegetables B 1 3 1 - 16 1 Fruits 4 40 - - 160 1 1 1 1 Milk (whole) 1 12 8 10 170 1 Rice 14 322 28 - 1400 5 4 3 2 Meats 7 - 56 42 602 2 3 2 (med. fat) Fat 3 5 15 135 2 1 Sugar 1tsp 20 1 Total 377 93 67 2503 .
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