BASIC NUTRITION

AND DIET THERAPY

BY: FRITCHY P. FORNEAS, RM,RN,MAN
 CARBOHYDRATES
Compose:
CARBON
HYDROGEN
OXYGEN
 major source of energy of the body
 80-100% calories
CLASSIFICATION OF CARBOHYDRATES
1. MONOSACCHARIDES
2. DISACCHARIDES
3. POLYSACCHARIDES
 MONOSCCHARIDES
◦ Simplest form of carbohydrates
◦ Do not require digestion

EXAMPLES OF MONOSCCHARIDES
1. GLUCOSE (dextrose)
 fuels the work of body’s cell
 last only for hours
 main source of brain energy, other nerve cell and red blood cell
MISSUSED OF GLUCOSE CAN LEAD TO:
1. GLUCONEOGENESIS
insufficient supply of carbohydrates combined with accelerated
breakdown of fat can budge the body’s energy metabolism in an
unsafe direction.

2. KETOSIS
a state that disturbs the body’s normal acid-based balance.
 Example of monosaccharides
2. FRUCTOSE (Levulose)
 the sweetest simple sugars
 found in:
honey
most fruits
some vegetables
3. GALACTOSE
 it is produced from lactose (milk sugar)
GALACTOSEMIA- inability to metabolize galactose
 DISACCHARIDES (double sugar)
 made up of 2 monosaccharides
 they are sweet and must be changed
to sugars by hydrolysis before they can
be absorbed
Example of disaccharides
1. SUCROSE ( ordinary sugar)
 processed from cane and beet sugar
 found in:
fruits
syrups
sweet food products
 converted into glucose and
galactose upon digestion
 it composed of glucose and fructose
Example of disaccharides
2. LACTOSE (milk sugar)
 converted into glucose and
galactose in digestion
 less soluble and less sweet than
sucrose
 it remains in the intestines longer
than other sugars and encourages
the growth of certain useful
bacteria
 it favors calcium and phosphorus
assimilation
 Example of disaccharides
3. MALTOSE
 produced by hydrolysis of starch
and converted into glucose in
digestion
 less sweet compared to glucose
and sucrose
 found in:
malt products
germinating cereals
certain in infant formulas
beer
POLYSACCHARIDES
 composed of many molecules of simple sugars
 commonly known as complex sugars

EXAMPLE OF POLYSACCHARIDES
1. STARCH
2. DEXTRINS
3. CELLULOSE
 STARCH
 most significant polysaccharide
in human nutrition
 converted entirely into glucose
upon digestion
 more complex than sugars
 requires longer time to digest
 found in:
cereal grains
potatoes and other
root vegetables
legumes
 DEXTRINS
 not found in free foods
 forms as intermediate products
in the breakdown of starch
 CELLULOSE
 found in: unrefined grains
vegetables
fruits
non-digestible by humans
 no specific enzymes is present
and
Provides important bulk in the diet
which helps move digestive foods
mass along and stimulates
peristalsis
 CLASSIFIES AS
A. SOLUBLE
found in:
fruits
legumes
barleys
oats
 it delays gastrointestinal transit
and glucose absorption and
lower blood cholesterol
B. INSOLUBLE
found in:
wheat brans
corn brans
whole grain breads
cereals
vegetable
 accelerate gastrointestinal transit
 increases fecal weight
 slow down starch hydrolysis and;
 delay glucose absorption
C. PECTINS
sources: mostly fruits
 are non-digestible
 colloidal polysaccharides having a
gel quality
 used to treat diarrhea as they
absorb toxins and bacteria in the
intestine
 they bind cholesterol reducing the
amount the blood can absorb
D. GLYCOGENS (animal starch)
sources:
meats
seafoods
 formed from glucose and stored in
liver and muscle tissues
 converted entirely into glucose
upon digestion

GLUCAGON
 helps the liver convert glycogen
into glucose every time the body
needs energy
FUNCTION OF CARBOHYDRATES
1. Serve as a major source of energy for the body
2. Exert a protein-sparing action
3. The presence of carbohydrates is necessary for normal fat
metabolism
4. Stimulates the peristaltic movements of the gastrointestinal tract
and absorb water to give bulk into the intestinal contents
5. Supplies proteins, minerals and Vit B
6. Acts as a laxative
7. It is important for the proper functioning of nerve tissue.
SOURCES OF CARBOHYDRATES
1. WHOLE GRAINS (bread,
rice, crackers and cereals)
 rich in :
iron
thiamine
niacin
SOURCES OF CARBOHYDRATES
2. STARCHY VEGETABLES
(sweet potatoes, white potatoes,
corn, dried fruits, bananas, lima
beans)

 are important contributors

because they are daily items in
many diets
SOURCES OF CARBOHYDRATES
3. DAIRY (milk, yogurt, ice cream)
 dietary source of lactose
SOURCES OF CARBOHYDRATES
4. SUGARY SWEETS
(soda, candy, cookies,
cakes)

 important sources of carb

next to bread and cereals
etc.

“empty calories”
HEALTH EFFECTS OF STARCH ANF FIBER
1. WEIGHT CONTROL
 fiber rich in complex
carbohydrates tend to be low
in fat and added sugars and
can be promote weight loss
HEALTH EFFECTS OF STARCH AND FIBER

2. HEART DISEASE
 high-carbohydrate diets,
rich in whole grains can
protect individual against
heart disease and stroke
 HEALTH EFFECTS OF STARCH AND FIBER
3. CANCER
 high-carbohydrate
diets can help prevent
many types of cancer
HEALTH EFFECTS OF STARCH ANF FIBER
4. DIABETES
 high-carbohydrate,
low-fat diet help control
weight
HEALTH EFFECTS OF STARCH ANF FIBER

5. GASTROINTESTINAL HEALTH
 dietary fibers enhance the
health of the large intestine
FATS OR LIPIDS
FATS
 Are organic compound of carbon,
hydrogen and oxygen
 fatty acid esters of glycerol
 43% human body energy
 provide more concentrated source
of energy compare to
carbohydrates.
 protect against shock and injury
 CALSSIFICATION OF FATS
A. SIMPLE LIPID (neutral fats )
TRYGLYCERIDE- chemical name for
these basic fats
CALSSIFICATION OF FATS
B. COMPOUND LIPIDS
 combinations of fats with components.

1. PHOPOLIPIDS- compounds of fatty acids, phosphoric acids, and

nitrogenous bases
a. LECITHIN- most widely distributed of the phospholipids.
b. CEPHALIN- needed to form thromboplastin for the blood-
clotting process
 c. SPHINGOMYELIN- found in brain and other nerve tissues
sources: egg yolk
liver
2. GLYCOLIPIDS- compounds of fatty acids combined with
carbohydrates and nitrogenous
a. CEREBROSIDES- components of nerve tissue and
certain cell membranes where they
play the vital role in fat transport
b. GANGLIOSIDE- made up of certain glucose,
galactose and compound containing
amino sugar.
3. LIPOPROTEIN
- combination of lipid and protein
- they are primarily formed in the liver and found in cell,
organelle membranes, mitochondria, and lysosomes.
- insoluble in water and combined in protein complex for their
transport and activity
- it contain cholesterol, neutral fats and fatty acids
3. DERIVED LIPIDS
- simple derivatives from fat digestion or other more complex
product
- they are fat substances produced from fats and fat
compounds during digestion

1. FATTY ACID
- refined fuel forms of fat that the cell burns for energy
- it is either saturated or unsaturated in nature
 SOURCES OF FATTY ACIDS
1. SATURATES FATS
 those which no hydrogen can
be added

Ex:
PALMITIC ACID
STEARIC ACID
SOURCES OF FATTY ACIDS
2. MONOUNSATURATED FATTY ACIDS
 two carbon atoms are combined
by a double bond

Ex:
OLEIC ACID (most abundant)
sources: olive oil, peanut oils
SOURCES OF FATTY ACIDS
3. POLYUNSATURATED FATTY ACID
 two or more double bonds are
present

Ex: LINOLEIC ACID

sources: vegetable oil
SOURCES OF FATTY ACIDS
SATURATED UNSATURATED
ANIMAL FAT PLANT OIL
BEEF MUTTON VEGETABLEOIL CORN
SEAFOOD EGG PEANUT COTTON
RED MEAT POULTRY SOYBEAN OLIVE
DAIRY TALLOW YOLK CAULIFLOWER OLIVE OIL
SUET
 DERIVED LIPIDS
3. GLYCEROL
 water soluble component of
triglycerides and is inconvertible
with carbohydrates
 DERIVED LIPIDS
3. STEROIDS
 fat related substances that
contain sterols
 main member is the CHOLESTEROL
 fat like compound found in the:
body tissue
brain and nerve tissue
bile
blood
liver
THE OMEGA-6/OMEGA 3 RATIO
 FUNCTIONS OF FATS
1. Important sources of calories.
2. Burn protein for energy.
3. Maintain constant body temperature.
4. Cushions vital organs against injury.
5. Fat soluble vitamins A, D, E and K.
6. Provides satiety and delays the onset of hunger
7. Contributes flavor and deliciousness to the diet
 SOURCES OF FATS
A. VISIBLE FATS
- lard
- butter
- margarine
- shortenings
- salad oils
- meat
SOURCES OF FATS
B. INVISIBLE FATS
- milk
- cheese
- eggs
- nuts
- meat
 HIGH SATURATED FATTY ACIDS HIGH IN POLYSATURATED FATTY ACIDS

Whole milk, cream, ice cream, cheese Vegetable oil, safflower, corn, cotton
made from whole milk, butter, regular seed, soy bean, sesame, sunflower
margarine, hydrogenated shortening,
egg yolk
Meats: beef, lamb, pork, ham Salad dressings made from the above
oils, mayonnaise, French dressing

Bacon, coconut oil, lard, salt pork, Special margarine: liquid oil first on
label

Chocolates, chocolate candies, Fatty fish: salon, tuna, herring

cakes, cookies, pies, rich pudding
HEALTH EFFECTS OF LIPIDS
1. HEART DISEASE
 elevated blood cholesterol is a major risk factor for cardio
vascular diseases

2. RISKS FROM SATURATED FATS

- lauric
- myristic
- palmitic acids ( raise blood cholesterol levels)
3. BENEFITS FROM MONOSATURATED FATS
 olive oil lowers risk of heart diseases
HEALTH EFFECTS OF LIPIDS
4. BENEFITS FROM OMEGA 3 POLYSATURATED FATS
 lower blood cholesterol and prevents heart diseases

5. CANCER
 fats does not activate cancer development but can promote it
once it has risen

6. OBESITY
 high-fat diets tend to store body fats ably
CHOLESTEROL CONTENT OF DAIRY PRODUCTS

DAIRY PRODUCTS PORTION CHOLESTER TOTAL FAT SATURATED

OL FAT
mg mg
MILK (non-fat) 1 cup 4 0 0
MILK (low-fat) 1 cup 10 3 2
MILK (whole) 1 cup 33 8 5
YOGURT (non-fat) 1 cup 10 0 0
YOGURT (whole) 1 cup 29 7 5
CHEDDAR 1oz 30 9 6
CHEESE
COTTAGE CHEESE
(low-fat) 1 cup 10 2 2
 CHOLESTEROL CONTENTS OF FAT
FATS PORTION CHOLESTEROL TOTAL FAT SATURATED
FAT

butter 1tsp 11 4 3

Margarine 1tsp 0 4 1

Vegetable oil 1tsp 0 5 1-2

CHOLESTEROL CONTENT OF MEAT
MEATS/PROTEIN PORTION CHOLESTEROL TOTAL FATS SATURATED FAT
(mg) (g) (mg)
TOFU ½ cup 0 11 2

PINTO BEANS ½ cup 0 1 0

EGG 1 212 5 2

HALIBUT 3 ½ oz 41 3 0

SALMON 3 ½ oz 63 12 2

OYSTER 3 ½ oz 55 1 1

CRAB 3 ½ oz 52 1 0

LOBSTER 3 ½ oz 71 1 0

TUNA 3 ½ oz 30 1 0
 CHOLESTEROL CONTENT OF MEAT
MEATS/PROTEIN PORTION CHOLESTEROL TOTAL FAT SATURATED FAT
(mg) (g) (mg)
SHRIMP 3 ½ oz 194 1 0
SQUID BEEF 3 ½ oz 231 1 0
BEEF(ground, lean) 3 ½ oz 78 18 7
BEFF (short ribs) 3 ½ oz 94 42 18
BEEF (sirloin) 3 ½ oz 89 12 5
BEEF (liver) 3 ½ oz 389 5 2
VEAL (top round) 3 ½ oz 135 5 2
LAMB (fore shank) 3 ½ oz 106 14 6
HAM 3 ½ oz 53 6 2
 CHOLESTEROL CONTENT OF MEAT
MEATS/PROTEIN PORTION CHOLESTEROL TOTAL FAT SATURATED FAT
(mg) (g) (mg)
PORK (tenderloin) 3 ½ oz 79 6 2

PORK (chop) 3 ½ oz 85 25 10

CHICKEN (liver) 3 ½ oz 631 6 2

CHICKEN (skin) 3 ½ oz 85 5 1
 HYDROGENATION
Made by chemical process
 liquid vegetable oil (healthy
monosaturated fat) is packed
with hydrogen atoms and
converted into solid fat
 WORSE THATN BUTTER
 seen as healthier option of saturated fats
 hydrogenated fats raise the total and bad (LDL) cholesterol
levels
 trans fat strip level of (HDL) good cholesterol, increase
triglyceride level and cardiovascular diseases
 the more solid the fat, the more it clogs the arteries
 COMMON FAT SOURCES
 CRACKERS
DOUGHNUTS
FRENCH FRIES
COOKIES
VEGETABLE SHORTENING
HARD MARGARINE
PASTRIES
 SATURATED FATS
 LARD
BUTTER
WHOLE MILK
PASTRIES
COOKIES
 HOW TO LOWER FAT INTAKE
GUIDELNES:
1. DON’T DEPRIVE yourself of fatty foods.
2. ADD more healthy foods to your diet
 WHAT HAPPENS WHEN TRANS FAT IS
CONSUMED?
1. Increased risk of coronary heart disease
2. Cancer
3. Diabetes
4. Live toxicity
5. Obesity
6. Accelerate aging
7. Compromise immune system
8. Damage lungs
9. Damage reproductive organs and their process
10. Contribute to mental decline and chromosomal damage
11. Increase problems with mental functioning AUTISM,ADD,ADHD, PARKINSONS,
ALZEIMERHS
12. Increase the risk for arthritis and autoimmune sdiseaswe
 MAKING POSITIVE CHANGE
STEP 1: ELIMINATING TRANS FAT
READ labels on
everything in your cupboards,
refrigerator and freezer.
 FOOD TO AVOID!!!!!!!!!
◦ Bottled salad dressing
◦ Chips
◦ Cookies
◦ Corn oil
◦ Cottonseed oil
◦ Corn oil
◦ Deep-fat fried foods
◦ Imitation mayonnaise
◦ Imitation sour cream
◦ Margarine an fake butter spread
◦ Non-dairy creamer
◦ Pressurized whipped cream
◦ Processed junk and fake foods
◦ Sandwich spread
◦ shortening
STEP 2: FIGHTING WITH FATS

EAT REAL FOOD =)

◦ Dairy products (egg, butter, cream,
milk, cheese)
◦ Fish and shell fish
◦ Fruits
◦ Grains
◦ Legumes (simple dry fruit: alfalfa, clover,
peas, beans, peanuts)
◦ Meats
◦ Nuts
◦ Oil (seed, nut, fish oil)
◦ Poultry
◦ Sea algae
◦ Seeds
◦ vegetables
STEP 3: CLEANSE, REJUVINATE AND SUPPLEMENT

 Regular colon cleansing

 periodic liver flushes
 revitalizing multi vitamins
 PROTEIN
From the Greek word Protos
first substance recognized as
vital part of living tissue
 CLASSIFICATION OF PROTEINS
A. SIMPLE PROTEIN
1. ALBUMIN
2. GLOBULINS
3. GLUTELINS
4. PROLAMINS
5. ALBUMINOIDS
6. HISTONES
B. COMPOUND PROTEINS, CONJUGATED PROTEINS or PROTEIDS
(combination of simple protein)

PROSTHETIC
 some other non-protein substance
 perform functions that constituent could not properly perform by itself

1. NUCLEOPROTEINS
2. MUCOPROTEINS AND GLYCOPROTEIN
3. LIPOPROTEIN
4. PHOSPROTEIN
5. CHROMOPROTEIN
6. METALLOPROTEIN
C. DERIVED PROTEIN
 are products formed in various stages of hydrolysis of a protein
molecule.
 FUNCTION OF PROTEIN
1. Used in repairing worn-out body tissue proteins anabolism and
catabolism
2. Used to build new tissue
3. Source of heat and energy
4. Contribute to numerous essential body secretions and fluids, enzymes
and proteins
5. Are important in the maintenance of normal osmotic relations among
various body fluids
6. Play a vital role in the resistance of the body to disease
7. Dietary proteins furnish the amino acids for a variety of metabolic
functions
 RECOMMENDED PROTEIN INTAKE
POPULATION GROUP REFERENCE WEIGHT Kg RNI g/kg/day g/ Day

INFANTS, mo

BIRTH - >6 6 1.50 9

6 - >12 9 1.56 14

CHILDREN ,y

1-3 13 2.15 28

4-6 19 2.00 38

7-9 24 1.79 43
 POPULATION GROUP REFERENCE WEIGHT Kg RNI g/kg/day g/ Day
MALES
10 -12 34 1.59 54
13 -15 50 1.42 71
16 – 18 58 1.26 73
19 - OVER 59 1.14 67
FEMALES
10 -12 35 1.40 49
13 -15 49 1.28 63
16 – 18 50 1.18 59
19 - OVER 51 1.14 58
PREGNANT WOMEN 66
LACTATING WOMEN
1st 6 mos 81
2nd 6 mos 76
SOURCE OF PROTEIN
1. Complete protein foods:
meat, fish, poultry,
egg, milk, cheese

2. legume, nuts

3. Bread and cereals

REQUIREMENT FOR HUMAN NUTRITION
A. Quality of protein fundamental to health and life
B. General daily recommended of the Food and Nutrition Board
1. Adult= 0-9g/kg BW
2. Children= growth needs vary according to age and growth
patterns
3. Pregnancy= rapid growth requires an increase of 30g over
that of a pregnant women
4. lactation= it requires an increase of 20g
 MEASURES PROTEIN QUALITY
A. BIOLOGIC VALUE (BV)
 it measure the effectiveness of protein quality in supporting the
body’s needs.

B. NET PROTEIN UTILIZATION (NPU)

 measures how capably a protein is used by the body.
NPU- measures food retention
BV- measures food nitrogen absorbed
C. PROTEINEFICIENCY RATIO (PER)
 measures the increase in weight of a growing animal and compares it
with intake
 HEALTH EFFECTS OF PROTEIN

1. HEART DISEASE
 Foods rich in protein tend to be
rich in saturated fats
 HEALTH EFFECTS OF PROTEIN

2. CANCER
 prostate gland
 pancreas
 kidneys
 breast
 colon
 HEALTH EFFECTS OF PROTEIN

3. OSTEOPOROSIS
 calcium excretion rises as
protein intake increases
 HEALTH EFFECTS OF PROTEIN

4. WEIGHT CONTROL
 obesity
 HEALTH EFFECTS OF PROTEIN

5. KIDNEY DISEASE
2 FORMS OF PEM (protein- energy
malnutrition)
1. MARASMUS

2. KWASHIORKOR
 MICRONUTRIENTS
VITAMINS

TERMS ASSOCIATED WITH VITAMINS

1. PRECURSOR or PROVITAMIN
 compound that can be changed to active vitamins

ex.: carotenes
cryptoxanthin
2. PREFORMED VITAMINS
 are naturally occurring vitamins that are in inactive form and
ready for biological use.

3. AVITAMINS
 resulting from lack of vitamin and nutritional deficiency is
recognizable.
EX: Vit. A
Vit. B
Vit. C
4. HYPERVITAMINS
 “vitamin toxicity”

5. VITAMON MALNUTRITION
 “mal”

6. VITAMIN-LIKE COMPOUNDS
 some substance have physiological roles like vitamins but they are present
in larger amounts and partially synthesized in the body
7. ANTIVITAMIN or VITAMIN ANTAGONIS
 substance that interfere with the normal functioning of vitamin.

EX:
DICUMEROL- Vit. K
AVIDIN- Biotin
THIAMASE- Thiamine or Vit. B
 MINERALS
CLASSIFICATION MINERAL
Macronutrients essential at levels of 100mg Calcium Chloride
or more/day Phosphorus Sodium
Sulfur Magnesium
Potassium
Micronutrients essential at levels higher than Iron Iodine
a few mg/day Fluorine Chromium
Zinc Cobalt
Copper
Micronutrients essential, but amounts Silicon Manganese
needed or humans cannot be estimated at Vanadium Nickle
present Tin Molybdenum
Selenium
Minerals present in humans; function not Strontium Aluminum
known Bromine bismuth
Gold Arsenic
Boron
GROUP OF MINERALS
GROUP 1: MAJOR MINERAL

1. CALCIUM
2. MAGNESIUM
3. SODIUM
4. POTASSIUM
5. PHOSPHORUS
6. SULFUR
7. CHLORINE
GROUP OF MINERALS
GROUP 2: TRACE MINERALS

1. IRON
2. COPPER
3. IODINE
4. MANGANESE
5. COBALT
6. ZINC
7. MOLYDENOM
 GROUP OF MINERALS
GROUP 3: OTHER TRACE MINERALS

1. FLOURINE
2. SELENIUM
3. CHROMIUM
4. VANADIUM
 METABOLISM
 is a chemical reaction involved in maintaining the living state of
cell and organisms.
 energy ormation

TWO CATEGORIES
1. CATABOLISM
2. ANABOLISM
PHYSIOLOGIC VALUE OF FOOD
FOOD
 refers to the solid and liquid materials taken into the digestive
tract that are utilized
1.to maintain and build body tissues,
2. Relate body process
3. Supply heat;
4. Sustaining life
FOOD ARE COMPOSED OF BOTH ORGANIC AND INORGANIC

ORGANIC
Protein
Lipids
Carbohydrates
Vitamins

INORGANIC
Water
mineral
THREE MAJOR NUTRIENTS
1. CARBOHYDRATES
2. PROTEIN
3. FATS
ENERGY FROM FOOD
1. CALORIE
 they are by-products of carbohydrates, protein, and fats that
are oxidized in the body

KILOGRAM CALORIE (kcal)

 commonly used for unit energy in human
 unit measurement for the energy that the body gets from food

 1,000 small calories = 1kilocalorie or calorie

JOULE
 is the measurement of energy in the metric system.

 1 calorie (kilocalorie) = 4.184 joule (kilojoules)

 example:
1 cup milk = 170kcal
170kcal x 4.184 joules =711.28 kjoules
 CALCULATION OF FOOD VALUE
1 TBSP of sugar = (15 g)(approximately 60 calories (15 x 4))

Example: 1 cup of milk contains approximately:

12gms carbohydrates x 4 cal/gm = 48 kcal
8gms proteins x 4cal/gm = 32
10gms fats x 9cal/gm = 90kcal
TOTAL = 170kcal
From this, the percentage of each nutrient can be calculated. Divide the fat
kcal by the total 179kcal.

Example:
90 fat kcal/ 170 kcal = 0.529 or 0.53
0.53 or 53%
ENERGY ALLOWANCES FOR ADULTS
22 YEARS OF AGE
BODY WEIGHT WOMEN MEN
Kg Kcal Kjoules kcal kjoules
40 1,550 6,500
45 1,700 7,100
50 1,800 7,500 2,200 9,200
55 1,950 8,200 2,350 9,800
60 2,000 8,400 2,500 10,500
65 2,050 8,600 2,650 11,100
70 2,200 9,200 2,800 11,700
75 2,300 9,600 2,950 12,300
80 3,050 12,800
85 3,200 13,400
90 3,350 14,000
BASAL METABOLISM
 also known as the required energy expenditure (REE)
The energy needed by the body at rest for all internal chemical
activities which approximately 1 calorie per kg of body weight
per hour for an adult.

BMR (Basal metabolic requirements)

 rate of basal metabolism in a given person at a given tiem and
situation.
 CALCULATION FOR BMR
1. RULE OF THUMB
adult male = 1kcal x kg x hr
female = 0.9 kcal x kg x hr

Thus whose ideal weight is 50 kg has a metabolic energy need of

1,200kcal per day ( 50 x 1kcal x 24hrs )

Example: male, 75kgs female, 65

= 1kcal x 75 x 24 = 0.9kcal x 65 x 24
= 1,800 kcal = 1, 404 kcal
2. HARRIS-BENEDICT FORMULA
 weight, height, age, and sex

Example:
Males
REE = 66+[13.7 x wt.(kg)] +[5xht.(cm)]-[6.8 x age(yr)]
66+[13.7 x 60] +[5 x 165]-[6.8 x 26]= 1,536 kcal

Females
REE = 65+[9.6 x wt. (kg)]+[1.8xht.(cm)]-[6.8 x age (yr]
65+[9.6 x 58]+[1.8 x 153]- [6.8x 33] = 672.8 or 672.3 kcal
kilograms Metabolic body size
(kg)3/4
3. BIOLOGIC BODY WEIGHT
5 3.3
RAISED TO THE ¾ POWER
10 5.6  once the metabolic body
15 7.6 size is known based on
20 9.5 weight in kgs, the figure is
25 12.1 multiplied by 70, a value
30 12.8 which applies to all animals.
35 14.4
40 15.9
Example:
45 17.4
50 18.8 58-
65 21.6
70 24.2
80 26.7
90 29.2
100 31.6
4. WHO/FAO/UNU
1.6 x wt. (kg) + 879 =REE
1.6 x 58 + 879 = 971.8

FACTORS THAT AFFECT THE BASAL METABOLIC RATE (BMR)

1. SURFACE AREA
2. SEX
3. AGE
4. BODY COMPOSITION
5. STATE NUTRITION
6. SLEEP
7. ENDOCRINE GLAND
8. FEVER
 COMPUTATION OF DBW (desirable
body weight)
1. ADOR DIONISIO METHOD
HEIGHT – for every 5 feet, allow 100lbs for female and 110lbs for male
then multiply the additional inches by 2.
AGE- multiply any age between 25 and 50 by 2 then divide by 5

EXAMPLE:
male, 45 years old, 5’4” tall
height = 5 feet = 110lbs age= (45 y/o)2 =18lbs
= 4 inches x 2 = 8lbs 5
118 lbs
DBW = 118lbs + 18lbs = 136lbs
2. TANNHAUSER’S METHOD
measure height in cm and deduct 100, from the difference take off its
10%

example:
male, 45 years old, 5’4” tall
height = 5’4” =162.56cm
162.56 – 100 = 62.56
10% of 62.56 = 6.256
62.56 – 6.256 = DBW (kg)56. 30
DBW = 56.30
CALORIE EXPENDITURE FOR VARIOUS TYPES
OF ACTIVITIES
TYPES OF ACTIVITIES CALORIES
SEDENTARY ACTIVITIES
reading, writing, eating, watching tv, office work, sitting at work 80 -100
LIGHT ACTIVITIES
cooking, washing dishes, ironing, welding, standing at work, 110 – 160
rapid typing
MODERATE ACTIVITIES
mopping, scrubbing, sweeping, gardening, carpentry, walking 170 – 240
fast, standing at work with moderate arm movement, sitting at work
vigorous arm movement
HEAVY ACTIVITIES 250 - 350
ESTIMATION OF DAILY ENERGY
REQUIREMENT OF AN ADULT
1. Determine the DBW in kg of the individual
2. Determine the basal needs:
MALE = 1.0 kcal/kilo of DBW/hr x 24
FEMALE = 0.9 kcal/kilo of DBW/hr x 24
3. Subtract 0.1 kcal/kilo of DBW/hrs of sleep
4. Add the activity increment
5. Add the SDA (10% of basal needs + activity increment)
6. Sum equals the approximately daily calorie requirement
ACTIVITY INCREMENT
KCALORIE DAY
ACTIVITY
MEN WOMEN
SEDENTARY OR LIGHT WORK 225 225
MODERATE WORK 750 500
HEAVY WORK 1,500 1,000
VERY HEAVY WORK 2,500
DBW ACCODING TO OCCUPATION

OCCUPATION OR FEMALE MALE

ACTIVITY Kcal/lb Kcal/kg Kcal/lb Kcal/kg
Bed patient 12 25 14 30
Light work 14 30 16 35
Moderate work 16 35 18 40
Heavy work 18 40 20 44
 BODY MASS INDEX
BMI = weight in kilogram
(height in meter)2
CALCULATION (refer book on page 155-156)