CALCULATING

TOTAL ENERGY REQUIREMENT

AND NUTRIENT DISTRIUTION
 TOTAL ENERGY REQUIREMENT AND
DISTRIUTION
STEPS IN CALCULATING DIETS
1. Get the DBW or IBW (Tannhauser’s or
Adopted Method)
2. Determine the Total Energy Requirement
3. Determine nutrient distribution: CHO, CHON
and FAT
4. Write the diet prescription (Diet Rx)
ESTIMATING DBW OF ADULTS
TANNHAUSER’S METHOD (kg):
DBW = [Height (cm) – 100]
kg

EXAMPLE:
Height: 157cm
DBW = (157cm – 100)
= 57kg
= 10% of 57kg = 5.7kg
= 57kg – 5.7kg
= 51.3g or 51kg
ESTIMATING DBW OF ADULTS
ADOPTED METHOD (lbs)
– For every 5 feet use, 105 lbs
– For every inch above 5 feet, add 5 lbs
EXAMPLE:
Height: 5ft 2 inches (5’2’’)
5 ft = 105 lbs
2 in x 5 lbs = 10lbs
105 + 10 lbs = 115 lbs or (52kg)
 COMPUTING TOTAL ENERGY
REQUIREMENT

NDAP method = DBWkg x Physical Activity factor

Kcal/kg DBW per day
ACTIVITY
Bed rest but mobile (hospital patient) 27.5
Sedentary (mostly sitting) 30.0
Light (tailor, nurse, physician, jeepney driver) 35.0
Moderate (carpenter, painter, heavy housework) 40.0
Very Active (swimming, lumberman) 45.0

TER = 52kg x 30
= 1,560kcal or 1,550kcal
 NUTRIENT DISTRIBUTION
PERCENTAGE DISTRIBUTION
Carbohydrates 55-70%
Protein 10-15%
Fats 20-30%
• A normal diet allot:
• 65% CHO
• 15% CHON
• 20% FAT
100%
 NUTRIENT DISTRIBUTION
NUTRIENT DISTRIUTION: 1,550kcal
CHO: 1,550kcal x 0.65 = 1007.5kcal / 4kcal/g = 251.88g or 250g
CHON: 1,550kcal x 0.15 = 232.5 kcal / 4kcal/g = 58.13g or 58g
FAT: 1,550kcal x .20 = 310 kcal / 9kcal = 34.44 or 34g

Diet Rx: kcal 1,550; CHO 250g; CHON 58g, FAT 34g
 FOOD DISTRIBUTION
FOOD EXCHANGE LIST
USES: Meal planning, diet instruction and in
estimating the energy and macronutrient
content of normal or therapeutic diets
FOOD GROUP
EXCHAN MEASURE CHO (g) CHON (g) FAT (G) ENERGY
GE Kcal
IA. Veg A 1 1 c raw, ½ c cooked - - - -
2c raw, 1 c cooked
IB. Veg B 1 3 1 - 16
II. Fruit 1 Varies 10 - - 40
III. Milk
Whole 1 Varies 12 8 10 170
Low fat 1 4 Tablespoon 12 8 5 125
Skimmed 1 Varies 12 8 Traces 80
IV. Rice 1 ½ cup packed 23 2 100
V. Meat
Low 1 Varies - 8 1 41
Med 1 Varies - 8 6 86
High 1 Varies - 8 10 122
VI. Fat 1 1 teaspoon - - 5 45
VII. Sugar 1 1 teaspoon 5 - - 20