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Nutrition and Diet Therapy 8. Dicing celery, carrots and green pepper
9. Chopping, dicing, and mincing onion
LABORATORY PROCEDURES
Purchasing
1. Rules to follow:
Tips in Purchasing
a. Wear complete cooking outfit; laboratory
gown , hairnet or hair cap and closed shoes 1. Choose whole grain cereal and bread rather
than refined ones
b. Wash hands and arms with soap and after
before and after laboratory activity 2. Skim or non-fat milk must be vitamin A and
D fortified
c. Remove rings, bracelet and wrist watches
3. Buy fresh or frozen fruits and vegetables
d. Dark colored nail polish is not allowed
rather than canned ones
e. Bring your own hand towel
4. Pick fruits and vegetables that have been
2. Always observe cleanliness and sanitation ripened in the vine
3. Utilize the cooking tools properly
5. Choose bright orange carrots, deep orange
4. Clean and clear cooking area, sinks, tables,
sweet potatoes, and dark leaf lettuce for
and working/ preparation areas before
maximum Vitamin A
leaving the laboratory
5. Weigh and measure all food items before Steps in Purchasing
and after cooking to make diet computations
easier 1. Determine what items or products to
purchase, specify the quality and quantity
6. During the evaluation period, students
should be prepared to discuss the 2. Know the market situation about the
observations made on the exercise products, supply, demand, market,
performed availability, and related information
7. If diet computations are involved in doing an 3. Contact potential suppliers or visit possible
exercise, show all calculations on a separate sources to know w hat products are being
sheet and indicate unit of measurements offered and at what price
8. Submit completed written exercise at the 4. Compare the products available from
end of laboratory activity different sources with products
specification
ABC’S of food Preparation
5. Evaluate what the supplier has to offer
Techniques in food Preparation against the needs as in the quality available,
prices, terms, condition of delivery, methods
1. Measuring dry ingredients
of payment
2. Measuring powdered ingredients
6. Decide on the supplier or vendor
3. Measuring liquids
Tips for a Purchaser/ Marketer
4. Peeling raw tomatoes and potatoes
1. Know what to buy and where to buy quality
5. Peeling firm fruits and vegetables food
6. Cutting meat or vegetables in Julienne strips 2. Determine how much to spend
or match sticks
3. Make a flexible marketing list
7. Slicing firm fruits and vegetables
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4. Use polite expression when buying and 2. Pleasant odor
asking foods
3. Intact belly
5. Avoid unnecessary remarks if you do not
4. Full and bright eyes
approve of the price
5. Red gills not gray or brown
How to buy Fruits
How to be a good chef and nurse at the same
1. Buy fruits in season
time?
2. Citrus fruits should be heavy for their size
❖ 1c-patience
3. Fruits should be firm and even colored , free ❖ 1c-creativeness
from signs of decay ❖ ½c-sweetness
❖ 1c- passion
4. Just ripe fruits are richer in nutrients , over ❖ 2c- honesty
ripe has less food value ❖ 3c- love
How to buy Vegetables ❖ 1c- dedication
❖ 1c- commitment
1. Select those without signs of decay ❖ 2c- focus
2. Tomatoes and eggplants should be firm and CALCULATING DIETS
free from scars and spots
Total Energy Allowance (TEA)
3. Cabbage should be firm and heavy
• The total energy need of an individual is the
4. Avoid buying vegetables that are cut and composite of energy necessary to replace
diced into pieces or peeled basal metabolic needs, energy expenditure
for physical activities, thermogenic effect of
How to buy Eggs
foods of other factor.
1. Fresh eggs will sink if place in a basin
Total Energy Allowance
2. Rough shell
Bed rest but mobile 27.5 Kcal/kg
3. Heavy
(hospital patient)
How to buy Meat
Sedentary (mostly sitting) 30.0 kcal/kg
1. Pork is pinkish red while beef is dark red
Light (nurse, doctor, driver) 35.0 kcal/kg
2. Know the desired part before buying
Moderate(carpenter, painter, heavy housework) 40.0
How to buy Chicken kcal/kg
1. Young chicken has smooth legs Very Active (swimmer,lumberman) 45.0 kcal/kg
2. Know the desired part of chicken or cooking • Determine the CHO, CHON and fat by:
needs Percentage distribution
3. Traces of fat under the skin CHO 55-70% of TEA
4. Meat should be yellowish pink CHON 10-15% of TEA
How to buy Fish Fats 20-30% of TEA
1. Flesh is firm and scales are fully shiny For NORMAL Diet
CHO 65% or 0.65
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CHON 15% or 0.15 = 1036.8 kcal
FATS 20% or 0.20 Rule of thumb: Given
Example: Male – 1kcal
50 kg female with sedentary work Female – 0.9kcal
50 x 30 = 1500 kcal/day TEA III. Tannhauser’s Method: (Height – 5’)
(For a normal diet allot 65% for CHO, 15% CHON Height in cm – 100 cm – 10% (get 10% first then
and 20% for fat) deduct it)
CHO : 1500 x 0.65 = 975 kcal Height – 5’ = 5 feet x 12 inches = 60 inches
CHON: 1500 x 0.15 = 225 kcal 60 inches x 2.54cm = 152.4 cm
Fat: 1500 x 0.20 = 300 kcal 152.4cm - 100cm = 52.4 kg
Calculate the number of grams of CHO, CHON and 10% of 52.4cm = 5.24
Fat by dividing the calories for each nutrient by
52.4 kg – 5.24 = 47.16= DBW (kg)
corresponding physiological fuel value (4kcal for CHO
and CHON and 9 for Fat) 47.16 kg = DBW
CHO 975 /4 = 243.75g 47.16 kg x 2.2 lbs = 103.8 lbs = DBW
CHON 225 /4 = 56.2 g Compute for the following
Fat 300 /9 = 33 g IV. Estimate physical activities =
Diet Rx: 1500kcal CHO 245g CHON 55g Fats 35g Dbw x activity
CALCULATING DIETS AND MEAL PLANNING ex. Individual fisherman work very active, weighing
48kg
I. BMI (Female: Height – 5”, Weight – 48
kg) 48kg x 45kcal/kg = 2160kcal/day
BMI = wt (kg) TEA = 2160kcal
ht in m2 V. Distribute TEA among CHO, CHON,
Fats
= 5 feet x 12 inches = 60in
CHO = 2160 kcal x 0.65 = 1404 kcal
= 60 inches x 2.54cm = 152.4 cm to meter
= 152.4/ 100m = 1.524 x 1.524 = 2.32m CHON = 2160 kcal x 0.15 = 324 kcal
= 48 kg Fats = 2160 kcal x 0.20 = 432 kcal
VI. Calculate the number of grams of CHO,
2.32m
CHON, Fats by dividing the Calories or
BMI = 20.69 each nutrients by corresponding
physiologic fuel value (4 kcal/g CHO,
II. BMR/Basal Needs
4 kcal/g CHON, 9 kcal/g Fats
Rule of thumb x(DBW)kg x 24hrs = kcal CHO = 1404 kcal / 4 kcal = 351 grams
Female: 48 kg CHON = 324 kcal / 4 kcal = 81 grams
0.9 kcal x 48 x 24
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Fats = 432 kcal / 9 kcal = 48 grams CHON = 235.57 kcal / 4 kcal = 58.89 grams(60)
VII. Formulate Diet Prescription: Fats = 314.09 kcal / 9 kcal = 34.90 grams(35)
Diet Rx: 2160 kcal /day 7. Formulate Diet Prescription:
CHO = 1404 kcal / 4 kcal = 351 grams Diet Rx: 1550 kcal/day
CHON = 324 kcal / 4 kcal = 81 grams CHO = 255.20 grams(255gm)
Fats = 432 kcal / 9 kcal = 48 grams CHON = 58.89 grams(60gm)
Diet Rx : 2100kcal CHO: 350g CHON: 80g FATS: 45g Fats = 34.90 grams(35gm)
To simply: +/- 50 kcal EX:
+/- 5gs cho,chon,fats Celine is working as a house helper, weighing 48 kg
and doing very active activities.
1. Convert her weight to lbs? 48 X 2.2 = 105.6
A. Following the steps in estimating DBW , lbs
calculate TEA
2. Calculate basal needs?
1. Determine the height = 4’11 and actual weight =
52kg 0.9 x 48 kg (DBW)x24=1036.8 kcal
Convert lbs to kg weight SAMPLE MEAL PLAN
2. Calculate basal needs=
0.9 x 44.87kg (DBW)x24=969.192kcal
Remember: Basal Need
Male=1kcal/kg DBW/hour
Female= 0.9 kcal/kg DBW/hour
3. Estimate physical activities=
44.87kg x 35kcal =1570.45kcal/day
4. TEA = 1570.45kcal
5. Distribute TEA among CHO, CHON, Fats
CHO = 1570.45 x 0.65 = 1020.79 kcal
CHON = 1570.45 x 0.15 = 235.57 kcal
Fats = 1570.45 x 0.20 = 314.09 kcal
6. Calculate the number of grams of CHO, CHON,
Fats by dividing the Calories or each nutrients by
corresponding physiologic fuel value (4 kcal/g CHO, 4
kcal/g CHON,
9 kcal/g Fats
CHO = 1020.79 kcal / 4 kcal = 255.20 grams(255)
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