WMSU-ISMP-GU-002.
00
Effective Date: 8-July-2021
Activity 4
Dietary Calculation
(Determining DBW, BMI, TER, Percentage Distribution, Diet Prescription, Food Plan with Meal
Distribution and Sample Menu)
Objectives
At the end of this activity, you can:
1. Familiarize with the different dietary computation.
2. Identify different methods used in dietary computation.
3. Compute different dietary computations.
4. Devise food plan and sample menu.
Concepts/ Explanation
Desirable Body Weight
Is the weight for a given height that is associated with the lowest mortality (DBW)
Is a weight within the suggested range for height, with a fat distribution pattern that is associated
with a low risk of illness or death and freedom from all medical conditions that would suggest a
need for weight loss also known as healthy body weight (HBW)
There were arithmetical formulas devised to calculate DBW over time.
Different Methods of Computing Desirable Body Weight
Method Formula
Example Height- 6’1”
Step I- 6’ x 12” = 72 inches + 1 = 73 inches
Step II- 73 inches x 2.54 cm / inch = 185.42cm
Tannhauser’s Method Step III- 185.42 – 100 (constant factor) = 85.42
Step IV- 85.42- 10% (small frame) 8.542= 76.878
DBW= 76.78 kilogram or 169.1316 pounds
Height Male Female
5ft 106 lbs 100 lbs
For every inch increase in height add 6 lbs for male and 5 lbs for female
For large frame add 10%
For small frame subtract 10%
Ex. Male 5’9” height, large frame
Dr. Fernando’s Method Male = (5ft) 106 lbs
= (9 incehs) 9 x 6 (lbs) = 54 lbs
= 106 lbs + 54 lbs = 160 lbs
=160lbs (10%)
= (Large Frame) +16 lbs
= 160 lbs + 16 lbs
DBW = 176 lbs or 80.003 kilograms
Ador Dionisio’s Method Height Male Female
5ft 110 lbs 100 lbs
For every inch increase add 2 lbs
For additional inch- allow 2 lbs for each 5 years complement between 25 and 50
Ex. A 35 years old female – 5’8 height
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5ft = 100 lbs
(35 years ÷ 5 years = 7 x 2lbs = 14 lbs)
8 inches x 2lbs = 16 lbs
100 + 14bs (from additional age of 7 years)
114 lbs + 16 lbs (from additional height/ 8 inches)
DBW= 130 lbs or 59.09 kilograms
For 5 ft allow 105 lbs
For every inch above 5ft add 5 lbs
Age and gender are not specified
Adopted Ex. 5’8”
Method DBW= 5 ft = 105 lbs
=8 inches x 5lbs = 40lbs
= 105 lbs + 40 lbs
DBW=145 lbs or 65.91 kg
DBW
(Male) = 106 lbs for every 5 ft + 6 lbs for every inch over 5 ft.
Hamwi’s
(Female)= 100 lbs for 5 ft + 5 lbs for every inch over 5 ft.
Method
Add 10 % for large frame
Subtract 10 % for small frame
Height Male Female
5ft 112lbs 106 lbs
Add 4 lbs for every inch over 5 ft/ Subtract 4 lbs for every inch below 5 ft.
NDAP Ex. Female 5’7”
Method DBW= 106 lbs + (7) (4lbs)
106 lbs + 28 lbs
DBW= 134 lbs or 60.9 kg
BODY MASS INDEX – also known as QUETELET INDEX
Is the ratio of weight (in kilograms) over height squared (in meters)
To estimate BMI using the formula: BMI = Act Wt.
Ht (m)2
BMI Classification World Health Organization (WHO)
BMI CLASSIFICATION BMI RANGE
CED Grade III Less than 16
CED Grade II 16.0 – 16.9
CED Grade I 17.0 – 18.4
Low Normal 18.5 – 19.5
Normal 20.0 – 24.9
Obese Grade I 25.0 – 29.9
Obese Grade II 30.0- 39.9
Obese Grade III 40 and above
BMI Implications: >23 KG/m2 – increase prevalence of obesity
>30 kg/m2 - increased risk of mortality
27 kg/m2 – increased risk for morbidity
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Effective Date: 8-July-2021
Example Calculation of BMI: Ht – 5’2” Act. Wt = 55kg
Convert first the feet into inches and inches to centimeter;
1ft= 12 inches, 1 inch = 2.54 cm
Ht= 5ft x 12 inches= 60 inches + 2 inches = 62 inches
62 inches x 2.54 cm = 157.48 cm
Convert centimeter to meter = 1m = 100cm
157.48 cm ÷ 100 cm = 1.5748 then multiply it by itself = 1.5748 x 1.5748 = 2.47
BMI= 55 kg ÷ 2.47= 22.26 Normal
*Note: Do not round off the answer of the BMI
Calculation of Total Energy Requirement
Physical Activity Kcal/kg DBW/day
Bed Rest but mobile ( hospital patients) 27.5
Sedentary ( mostly sitting) 30.0
Moderate ( carpenter, painter, heavy house work) 40.0
Very Active (swimming, lumberman) 45.0
TER= DBW x Physical Activity - if the BMI is normal
TER= Actual Weight x Physical Activity + 500kcal – if the BMI is below Normal
TER = Actual Weight x Physical Activity – 500 Kcal – if the BMI is above normal
Percentage Distribution: Physiological Value Fuel
Carbohydrates =55 – 70 % of the TER Carbohydrates = 4 cal / gram
Protein = 10 – 15 % of the TER Protein = 4 cal / gram
Fats = 20 – 30 % of the TER Fats = 9 cal / gram
Sample Calculation:
Problem: Plan and calculate a diet for female teacher who stand 5’2” with an actual weight of
50kg.Compute for: DBW using NDAP method, BMI, TER, % distribution, diet prescription. Make a Food
plan with meal distribution and 1 day sample menu.
DBW
Height- 5ft 2 inches
106 lbs + (2 inches) (4 lbs)= 114lbs/ 2.2 lbs/kg= 52 kg
BMI
5ft x 12 inches= 60 inches + 2 inches= 62 inches x 2.54 cm= 155cm/100cm/mtr= 1.55 mtr x1.55 = 2.40
mtr squared.
BMI= 50kg / 2.40 mtr sq= 20.8 kg/mtr sq – normal
TER= DBW x P.A
TER= 52 kg x 35 cal/kg = 1,820 Kcal.
Percentage Distribution:
C- 1,820 kcal x .65 = 1, 183 cal / 4cal/g = 296g
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P- 1,820 kcal x .15 = 273 cal / 4cal/g = 68g
F- 1,820 kcal x .20 = 364 cal/9cal/g = 40g
Diet Prescription (Dx): 1,820 kcal/ C-296g/ P 68g/ F 40g
E B- A.M PM B.T
List Food HM CHO PRO Fat Energy Lunch Dinner
X fast Snack Snack Snack
I Vegetable 2 1c 6 2 - 32 1 1
II. Fruit 3 V 30 - - 120 1 1 1
III. Milk
Whole 2 V 24 16 20 340 1 1
Low fat
Skimmed
IV. Rice
Rice A 2 V 46 - - 184 1 1
Rice B 6 V 138 12 - 600 1 2 2 1
Rice C 1 V 23 4 - 108 1
V. Meat
Low fat 3 V - 24 3 123 2 1
Medium Fat 1 V - 8 6 86 1
High Fat
VI. Fat 3 3tsp - - 15 135 1 2
VII. Sugar 5 5tsp 25 - - 100 2 1 1 1
44
TOTAL 292g 66g 1,828
g
MEAL PATTERN
Breakfast Lunch: Supper:
Fruit Soup Soup
Meat and Fish Substitute Meat and Fish or Substitute Meat and Fish or Substitute
Rice or Substitute Vegetables Vegetables
Milk /Beverage Rice or Substitute Rice or Substitute
Sugar Fruit Fruit
FAt Fat Fat
Sugar Sugar
Snacks:
Rice or Substitute
Meat
Sample menu
Breakfast: PM Snack:
I slice ripe papaya 1pc pichi-pichi
I fried egg Coffee with 1 tsp sugar
½ cup boiled rice
1 ½ pcs pan de sal
4tbsp milk with
2tsp sugar
Am Snack: Supper:
2 pcs Cutchinta ½ cup atchara
Coffee with 1 tsp sugar ¼ chicken breast bbq
1 cup boiled rice
1 pc ripe banana
Lunch: Bedtime Snack:
2pcs fried fish 8pcs marie
½ cup sautéed pinakbet 4tbsp milk with 1tsp sugars
1cup boiled rice
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1 pc ripe banana
2tsp oil for frying and sautéing.
Activity 4.A
Problem: Using your own data, compute for DBW using NDAP method, BMI with classification, TER,
Percentage distribution, diet prescription. Make your food plan with meal distribution with 1 day sample
menu.
1. Desirable Body Weight using NDAP method.
2. Body Mass Index.
3. Total Energy Requirement in Kcal.
4. Distribution of TER (Carbohydrates-65%, Protein-15%, Fats-20%)
5. Additional Protein Requirement:
6. Diet Prescription:
a. TER
b. CHO
c. CHON
d. FATS
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Food Plan Meal Distribution
E B- A.M PM B.T
List Food HM CHO PRO Fat Energy Lunch Dinner
X fast Snack Snack Snack
I Vegetable
II. Fruit
III. Milk
Whole
Low fat
Skimmed
IV. Rice
Rice A
Rice B
Rice C
V. Meat
Low fat
Medium
Fat
High Fat
VI. Fat
VII. Sugar
TOTAL
Sample Menu:
Breakfast: PM Snack:
Am Snack: Supper:
Lunch: Bedtime Snack:
Conclusion:
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