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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.
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
Jackfruit Yam bean Stringbeans, pod Okra Carrot Squash fruit Mung bean sprout Onion
Whole milk
Low Fat
Buttermilk Yoghurt
Rice Equivalents
Bread CAKES Cookies Noodles Bihon Pasta Root crops Corn and corn products
Saturated fats
Unsaturated fats
Food
Veg. A
Measure
1 cup, raw cup cooked 2 cups raw 1 cup cooked cup, cooked cup raw
CHO (grams)
3 3
Energy (Kcal)
16 16
Energy (Kj)
67 67
I-B
Veg. B
II
Fruit
Varies
10
40
167
III
IV
CHON (grams)
FAT (grams)
Energy (Kcal)
Energy (KJ)
8 8 8
1 6 10
41 86 122
VI VII
Fat Sugar
1tsp 1 tsp
5 -
45 20
188 84
2240-2920 2580 45
1745-2095 1920 40
CALCULATION OF EXCHANGE
Steps in Planning the Dietary Patterns
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
4 1
40 12
10
160 170
1 1
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