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Dietary

PrescriptionDarwin

AnD

Dhaine

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The Diet Prescription The Diet Prescription defines the calorie

needs that an individual needs and how

those calories will be distributed amongthe macronutrients.

Diet Plan gives the total number of

exchanges to be eaten in a day for a

specific diet prescription.

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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 cabbageCabbage Eggplant Bottle gourd Mushroom, fresh

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List I - Group B Vegetables Jackfruit

Yam bean

Stringbeans, pod Okra

Carrot

Squash fruit

Mung bean sprout

Onion

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List II Fruit Exchanges Papaya, ripe

Pineapple

Durian

Guava

Jackfruit, ripe

Mangosteen

Marang

Lansones

Pear Santol

Star apple

Strawberry

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List III Milk Exchange Whole milk

Evaporated

Fresh carabaos milk

Fresh cows milk

Powdered

Low Fat Powdered

Lite fat fresh milk

Skimmed/ very Lowfat Buttermilk

Yoghurt

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List IV Rice Exchange Rice cooked

Rice gruel

Rice Products Ampaw

Bibingka

Biko

Puto Palitaw

Suman

Rice Equivalents Bread

CAKES

Cookies

Noodles

Bihon

Pasta

Root crops

Corn and corn products

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List V Meat Exchange Beef

Pork

Chicken Carabao

Goat

Cat

Fish

Other seafoods

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List VI Fat Exchange Saturated fats

Bacon

Butter

Cream cheese

Margarine

Mayonnaise

Whipping cream

Unsaturated fats Corn oil

Sesame oil

Peanut butter

Shortening

Avocado

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List VII- Sugar Exchanges

Honey

Jam and jellies

Syrups Yema

Caramel

Chewing gum

Bukayo

Halo2x Ice candy

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Composition of FoodExchanges

Energy

(Kj)

Energy

(Kcal)

FAT

(grams)

CHON

(grams)

CHO

(grams)

MeasureFoodList

16740--10VariesFruitII

6716-13 cup, cooked

cup raw

Veg. BI-B

-

67

-

16

--

1

-

3

1 cup, raw

cup cooked

2 cups raw

1 cup cooked

Veg. AI-A

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Composition of Food Exchanges

Energy

(Kj)

Energy

(Kcal)

FAT

(grams

)

CHON

(grams

)

CHO

(grams

)

MeasureFoodList

418100-223variesRiceIV

-

711

711

523

335

-

170

170

125

80

-

10

10

5

-

-

8

8

8

8

-

12

12

12

12

Varies

4 tbsp

4 tbsp

varies

Milk

Whole

Powdered

Low fat

skim

III

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Composition of FoodExchanges

188455--1tspFatVI

8420--51 tspSugarVII

V

List

Meat

Low fat

Med fat

High fat

Food

Varies

Varies

Varies

Measure

-

-

-

CHO

(grams

)

8

8

8

CHON

(grams)

1

6

10

FAT

(grams)

41

86

122

Energy

(Kcal)

172

360

510

Energy

(KJ)

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Illustrative breakdown of EnergyExpenditure for 24 hours

19202580Mean Energy Expenditure

4045Mean kcal/kg.

1745-20952240-2920Usage of Energy Expenditure

505-855600-1280Non-occupational activities (8 hours)

8701210At work (8 hours)

370430In bed (8 hours)

Kcal/KgKcal/Kg

Reference Woman

(48 Kg)

Reference Man

(56 Kg)

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CALCULATION OF

EXCHANGE

Steps in Planning the Dietary

Patterns

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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

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Steps in Planning The dietaryPattern

Compute for the amount of milk, vegetablesand fruits included in the diet.

Sub-total the carbohydrates coming from milk,B vegetables and fruits. Take the difference

from total prescribed carbohydrate. Dividethe remaining carbohydrate by 23 to get thenumber of rice exchanges to give.

Sub-total the protein coming from milk,vegetables B and rice exchanges. Take thedifference from the total prescribed protein

and divide the remainder by 8 to get thenumber of meat exchanges.

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Sub-total the fat coming from milk and meats. Subtract fromthe total prescribed fat and divide the remainder by 5 togive the number of exchanges of fat.

Sum up all carbohydrate, protein, fat and calories to checkwhether the prescribed levels are met.

Allow sugar to compensate for carbohydrate deficiency. 1teaspoon refined sugar is equivalent to 5gms carbohydrateand 20 calories.

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Sample calculation

DIET PRESCRIPTION

69FATS 25%

94CHON 15%

375CHO 60%

Gram equivalentC/P/F % Distribution

Dietary Prescription = 2500 Cal

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DIET PLAN MEAL PATTERN

25036793377Total

12

1

135

20

1553

1tsp

Fat

Sugar

2326024256-7Meats

(med. fat)

23451400-2832214Rice

1170108121Milk (whole)

1111160--404Fruits

116-131Vegetables B

SnackSupperLunchBreak

F

A

S

T

Kilo

Calories

Fat

(g)

Protein

(g)

CHO

(g)

Total

Ex

cH

an

ge

s

Exchange

Group