normaldietprep-1

USE OF FOOD COMPOSITION TABLE AND FOOD EXCHANGES

Acosta • Aquino • Arcegono • Arellano • Arevalo

SESSION OBJECTIVES

Learn to prepare a normal diet Compute for the CHO-PRO-FAT content

per serving of the foods you have given using the Food Composition Table

Compute for the cost per serving of one main meal

IN PLANNING A REGULAR DIET...

These dietary guides could be used: Food Pyramid Food Exchange List Food Composition Table Recommended Energy and Nutrient Intake Nutritional Guidelines for Filipinos

Specific steps have to be followed

STEPS IN PREPARING A NORMAL DIET

1. Prepare a profile of the client.

2. Measure weight and height.

3. Compute the DBW and determine the nutritional status using appropriate classification methods.

4. Estimate total energy requirement per day

5. Distribute the TER into carbohydrates, protein, and fat.

6. Formulate diet prescription.

7. Translate the diet prescription into food exchanges.

8. Distribute the exchanges into meals.

9. Prepare a one-day menu using the principles of meal management.

PREPARE A PROFILE OF THE CLIENT

Step #1

CLIENT PROFILE

Collect basic information such as the following: AGE: 21 years old SEX: F OCCUPATION: Medical student FOOD LIKES: Grilled, sauteed

vegetables, broiled fish FOOD DISLIKES: Sour foods, anything with

bagoong FOOD ALLERGIES: Nothing

MEASURE WEIGHT AND HEIGHT

Step #2

GUIDELINES IN HEIGHT MEASUREMENT:1. Attach steel tape or measuring device against a smooth

straight wall.

2. Ask the client to remove any footwear, socks, hairclips, headbands, headgears, and any other accessories.

3. Let the client stand as erect as possible.

4. Make sure that the buttocks, shoulder blades, and back of the heels are touching the wall.

5. Ask the client to take a deep breath during the measurement. Let the wooden headboard touch the crown of the head.

6. Read the height measurement at eye level and record it to the nearest 0.1 cm.

GUIDELINES IN WEIGHT MEASUREMENT:

1. Encourage the client to wear light clothing, to empty their pockets and remove any unnecessary objects, and to remove their footwear and socks.

2. Ask client to stand on the middle of the platform with hands on the side.

3. Record weight to the nearest 0.1 kg.

CLIENT PROFILE

AGE: 21 years old SEX: F OCCUPATION: Medical student FOOD LIKES: Grilled, sauteed vegetables,

broiled fish FOOD DISLIKES: Sour foods, anything with

bagoong FOOD ALLERGIES: Nothing HEIGHT: 5 feet and ¾ inch WEIGHT: 54.5 kg

COMPUTE DBW AND DETERMINE NUTRITIONAL STATUS

Step #3

DESIRABLE BODY WEIGHT

Sometimes referred to as reference, ideal or standard body weight

Described as the appropriate weight based on the individual‘s stature

DESIRABLE BODY WEIGHT

Ways to compute for IBW: Tannhauser's Method Derived formula based on BMI NDAP formula

Less common methods: Ador Dionisio‘s Method Dr. Fernando‘s Method Hamwi Method

DBW: DERIVED FORMULA

Derived formula based on BMI Desirable BMI for men = 22 Desirable BMI for women = 20.8

DBW: NDAP FORMULA

Gives the closest approximation of the desirable BMI as well as the midpoint of FNRI's range of reference weights

DBW: TANNHAUSER'S METHOD

1. Measure the height in centimeter.

2. Deduct from the measurement the factor 100 and the difference is the DBW in kilograms.

Height = 5 feet ¾ inch = 60.9 inches= 60.9 in x 2.54 = 154.69 cm

IBW= 154.69 cm – 100 = 54.69

DBW: TANNHAUSER'S METHOD

3. Deduct 10% from computed DBW if patient is a Filipino.

IBW = 154.69 cm – 100 = 54.69= 54.69 – 5.649 = 49.22 kg~ 49 kilograms

NUTRITIONAL STATUS

Also called “nutriture” It is the state of the body resulting from the

consumption and utilization of nutrients It is determined by:

Comparing the actual measurement with the growth tables (i.e. weight for age table as contained in the International Reference Standard)

Using classification standards (i.e. Gomez, Waterlow and Wellcome for children)

Computing and interpreting the Quetelet Index for adults

NUTRITIONAL STATUS

Poor NS includes: Undernutrition Nutritional deficiencies Nutritional imbalances Dehydration Obesity Nutrient excesses

NUTRITIONAL STATUS

Body Mass Index (BMI) Ratio of weight (in kilograms) over height (in

meters) squared A good estimate of the degree of obesity or

amount of total body fat Increasing BMI carries increased risks of heart

disease, diabetes and other chronic diseases Cannot be applied to individuals below 20

years of age, over 60 years of age or to those who are pregnant

NUTRITIONAL STATUS

Calculate BMI using the formula:

= 22.78

Classification BMI (kg/m2)

Underweight <18.50

Severe thinness <16.00

Moderate thinness 16.00 - 16.99

Mild thinness 17.00 - 18.49

Normal range 18.50 - 24.99

Overweight ≥25.00

Pre-obese 25.00 - 29.99

Obese ≥30.00

Obese class I 30.00 - 34.99

Obese class II 35.00 - 39.99

Obese class III ≥40.00

Source: Adapted from WHO, 1995, WHO, 2000 and WHO 2004.

CLIENT DATA

DBW (Tannhauser’s) : ~ 49 kilograms BMI : 22.78 Nutritional Status : Normal (WHO)

ESTIMATING TER PER DAYStep #4

TOTAL ENERGY REQUIREMENT

The reasonable energy allowance of the individual

Ways to compute for TER: Method I (Cooper, et. al) Method II (Krause) Harris-Benedict Energy Expenditure (HBEE)

TER: METHOD I (COOPER, ET. AL)

Activity kcal/kg DBW/day

Bed rest 10

Sedentary 30

Light 50

Moderate 75

Heavy 100

TER: METHOD II (KRAUSE)

Activity kcal/kg DBW/day

In bed but mobile (hospital patients) 27.5

Sedentary (mostly sitting) 30

Light (tailor, nurse, physician, jeepney driver, student)

35

Moderate (carpenter, painter, heavy housework)

40

Very Active (swimming, lumberman) 45

TER: HARRIS-BENEDICT EE

Where: W - weight in kilograms H - height in centimeters Y - age in years

TER: METHOD II

From previous computation, DBW = 49 kg. Use PA factor for light activity.

For simplicity and practicality of the diet Rx, round off the computed TER/day to the nearest 50 kcal.

CLIENT DATA

DBW: ~ 49 kilograms BMI : 22.78 Nutritional Status : Normal (WHO) TER: 1700 kcal

DISTRIBUTE THE TER INTO CARBOHYDRATES, PROTEIN, AND FAT

Step #5

TER DISTRIBUTION

Determine the carbohydrate (CHO), protein (PRO) and fat by: Non-Protein Calorie (NPC) Method Percentage Distribution

TER DISTRIBUTION: NPC METHOD

1. Calculate the protein allowance per day by multiplying the DBW with corresponding factor from the table below.

gm/ kDBW

Infants 1.6

Children 1.5

Adolescents 1.2

Adults 1.1


2. Multiply grams protein by 4 to get its equivalent energy and subtract it from the TER.

The difference is the allotment for carbohydrate and fat.


3. Distribute remaining energy allowance for carbohydrate and fat by percentage distribution.

CHO: 55 – 80 % (average of 70%)

FAT: 20 – 45 % (average of 30%)

TER DISTRIBUTION: PERCENTAGE DIS’N

Distribute energy allowance for CHO, PRO and fat by percentage distribution.

CHO: 55 – 70 % (average of 60 %)

PRO: 10 – 15 % (average of 15%)

FAT: 20 – 30 % (average of 25%)

CLIENT DATA

DBW: ~ 49 kilograms BMI : 22.78 Nutritional Status : Normal TER: 1700 kcal

CHO: 255 gm PRO: 65 gm FAT: 45 gm

FORMULATE DIET PRESCRIPTION

Step #6

DIET RX FORMULATION

Insert in the correct format the computed TER and distribution for CHO, PRO, and FAT

TER: 1700 kcal CHO: 255 gm PRO: 65 gm FAT: 45 gm

TRANSLATE THE DIET PRESCRIPTION INTO FOOD EXCHANGES

Step #7

FOOD EXCHANGE LIST

One of the basic tools in applied nutrition and diet therapy

It can be used in meal planning, diet instruction, and in estimating the macronutrient content of normal and therapeutic diet

Food intake or diets may be evaluated using the food exchange system

FOOD EXCHANGE LIST

Has seven food groups: Vegetable (A and B) Fruit Milk Sugar Rice Meat and Fish Fat

FOOD EXCHANGE SYSTEM

Allows grouping of foods that are similar in nutritive value and, to some extent, their use in a meal

It is assumed that all foods in an exchange list have approximately the same content of protein, fat, and carbohydrate, thus can be “exchanged” one for one another without making a substantial alteration in the average nutrient intake (FNRI, 1994)

EXCHANGE VERSUS SERVING

Serving portion Indicate amount of food that can be normally

consumed by one person at one time or in one meal

TRANSLATION INTO FOOD EXCHANGES

Using the example in the preceding objective of a Diet Rx 1700 kcal, 255 gm CHO, 65 gm PRO, 45 gm Fat, we:

1. List all the foods furnishing carbohydrates with the exception of rice.

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

Vegetable B

Fruit

Milk

Sugar


Using the example in the preceding objective of a Diet Rx 1700 kcal, 255 gm CHO, 65 gm PRO, 45 gm Fat, we:

1.List all the foods furnishing carbohydrates with the exception of rice.1. Allow 2 – 3 exchanges of list A and B vegetables per day2. Allow 3 – 4 exchanges of fruits per day unless there is a need

for drastic restriction of simple carbohydrates3. The amount and type of milk allowed depends upon the

patient’s needs, food habits and other economic considerations.

4. Allow 5 – 9 teaspoons of sugar per day unless contra-indicated.

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100


2. To determine how many rice exchanges:1. Add the CHO from vegetables, fruit, milk and

sugar.

2. Subtract this sum from the prescribed CHO.

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100

Partial sum = 83


2. To determine how many rice exchanges:1. Add the CHO from vegetables, fruit, milk and

sugar.

2. Subtract this sum from the prescribed CHO.

3. Divide the difference by 23 (g CHO furnished by 1 exchange of rice).

4. The nearest whole quotient is the number of rice exchange allowed.

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100

Partial sum = 83

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100

Rice 7 ½ 172.5 15 - 750


3. To determine how many meat and fish exchanges are allowed:

1. Add the protein furnished by the food groups already listed.

2. Subtract this sum from the prescribed protein.

3. Divide the difference by 8 (g protein per meat and fish exchange).

4. The nearest whole quotient is the number of meat and fish exchange allowed.

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100

Rice 7 ½ 172.5 15 - 700

Partial sum = 25

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100

Rice 7 ½ 172.5 15 - 750

Meat LF 2 - 16 2 82

Meat MF 3 - 24 18 258


4. Follow the same procedure for fat, using 5 as the divisor since one fat exchange contains 5 grams of fat.

An allowance of ± 5 grams the prescribed amount for protein, carbohydrate and fat and ± 50 kcal for energy are given so the fractions of servings are avoided.

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100

Rice 7 ½ 172.5 15 - 750

Meat LF 2 - 16 2 82

Meat MF 3 - 24 18 258

Partial sum = 30

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100

Rice 7 ½ 172.5 15 - 750

Meat LF 2 - 16 2 82

Meat MF 3 - 24 18 258

Fat 3 - - 15 135

FoodNo. Of

Exchanges

CHO (g)

PRO (g)

FAT (g)

Energy (kcal)

Vegetable A

2 3 1 - 16

Vegetable B

1 3 1 - 16

Fruit 4 40 - - 160

Milk 1 12 8 10 170

Sugar 5 25 - - 100

Rice 7 ½ 172.5 15 - 750

Meat LF 2 - 16 2 82

Meat MF 3 - 24 18 258

Fat 3 - - 15 135

TOTAL 255.5 65 45 1687

FREE FOODS Foods that may be used freely unless

specifically prohibited by the physician These foods may be used with other foods in

the diet.Bagoong Garlic Paprika

Carbonated drinks, sugar-free

Gum, sugar-free

Pepper

Carbonated water

Hot pepper, sauce

Pimiento

Candy, hard, sugar-free

Kalamansi Soy sauce

Chili powder Kamyas Tomato sauce

Coffee Mustard Tea

Fish sauce Onion Vinegar

DISTRIBUTE THE EXCHANGES INTO MEALS

Step #8

DISTRIBUTION OF EXCHANGES INTO MEALS

Distribute the food allowance into breakfast, lunch, supper and snacks, depending on the patient’s eating habits.

Food Item# of Ex

Breakfast

AM Snac

kLunch

PM Snack

Dinner

Vegetable A

2 2

Vegetable B

1 1

Fruit 4 1 1 1 1

Milk 1 ½ ½

Sugar 5 2 1 1 1

Rice 7 ½ 2 1 1 ½ 2 1

Meat LF 2 1 1

Meat MF 3 1 1 1

Fat 3 1 2

GUIDELINES FOR EX DISTRIBUTION Make sure the total number of exchanges

per food item matches the amount allowed per day.

We allow one fat exchange for every meat or fish exchange to be fried.

Thirty to fifty percent of the TER should comprise the breakfast menu.

PREPARE A ONE DAY MENUStep #9

MEAL MANAGEMENT

Defined as the process of making decisions relevant to planning, preparation and serving of meals, and carrying these out in order to provide an individual with a meal that is nutritious, economical, and aesthetically satisfying and sanitary.

MEAL PLANNING

The process of thinking and deciding the series of activities in meal management: Planning Purchasing Storing Food preparation Serving Dining Cleaning up

RULES OF MEAL PLANNING

1. Meals should meet the nutritional needs.

2. Meals must fit the food budget.3. Meals must be pleasing and satisfying.4. Meals should make reasonable demand

on the meal manager’s time and energy.

Food Exchanges

# of Ex

Sample MenuApproximate

Size per serving

Fruit 1 Melon kastila 1 slice (12 x 10 x 3 cm) or 1 1/3 cup

Meat or Fish substitute

1 Chicken egg 1 piece

Rice or substitute

2 Pan de monay 2 slices (10 x 9 x 4 cm)

Milk ½ Full cream powdered milk

2 tbsp

Sugar 2 White Sugar 2 tsp

Breakfast exchanges:Fruit: 1 Rice: 2 Sugar: 2Milk: ½ Meat MF: 1

Food Exchanges

# of Ex


Size per serving

Rice or substitute

1 Pan Amerikano 2 slices (9 x 8 x 1 cm each)

Meat or Fish substitute

1 Cottage cheese 1/3 cup

Sugar 1 Pastillas, langka 1 pc (5 x 1 x 1 cm)

AM Snack exchanges:Sugar: 1 Meat LF: 1 Rice: 1

Lunch exchanges:Veg B: 1 Meat MF: 1 Rice: 1 ½ Fat: 2 Meat LF: 1 Fruit: 1

Food Exchanges

# of Ex


Size per serving

Beef Medley w/ Asparagus

Meat LF 1 Beef round 1 slice (matchbox slice)

Meat MF 1/3 Quail egg 3 pcs

2/3 Beef brisket 2/3 slice (matchbox slice)

Vegetable B 1 Asparagus tips 1 cup

Fat 2 Cooking oil for beef medley

2 tsp

Rice 1 ½ Boiled rice ¾ cup

Fruit 1 Banana, lakatan 1 (9 x 3 cm)

Food Exchanges

# of Ex


Size per serving

Fruit 1 Pineapple juice 1/3 cup undiluted

Sugar 1 White sugar for pineapple juice

1 tsp

Rice 2 Sponge cake 2 slices (5 x 5 x 5 cm each)

PM Snack exchanges:Sugar: 1 Fruit: 1 Rice: 2

Dinner exchanges:Veg A: 2 Meat MF: 1 Rice: 1 Fat: 1 Fruit: 1 Milk: ½ Sugar: 1

Food Exchanges

# of Ex


Size per serving

Fried Eggplant with Soy sauce

Vegetable A 2 Eggplant 2 cups raw (25 grams)

Fat 1 Cooking oil 1 tsp

Soy sauce ½ cup

Meat MF 1 Broiled Karpa 1 slice (15 x 7 x 2 cm)

Rice 1 Boiled rice ½ cup

Fruit 1 Apple ½ of 8 cm diameter

Milk ½ Full cream powdered milk

2 tbsp

Sugar 1 White sugar 1 tsp

USE OF THE FCT IN CPF COMPUTATION

Objective #4

THE PHILIPPINE FCT

A handbook that is a rich source of information on the composition foods commonly consumed in the country

Used to assess the nutritional composition of foods and to establish which foods are better source of a nutrient by concentration or by contribution in the diet

Provides a more detailed data on nutritional contents of food than the FEL

THE PHILIPPINE FCT

FOOD GROUPINGS

THE PFCT PARTS AND FEATURES

Explanatory Notes Contains definitions and gives the significance of food components

and how data on these were compiled

Food Tables/Food Composition Data Contains the food tables

Food Index List of both the English and Filipino names of foods Food names are listed with the Food ID and the page number where

the data is found

Appendices References

COMPUTING CPF CONTENT PER SERVING

1. Completely list and describe all the prescribed foods and their corresponding exchanges in a meal.

Food Item # of Ex

Melon, kastila

1

Egg, chicken

1

Pan de monay

2

Milk, powdered, full cream

½

Sugar, white, refined

2



2. Referring to FEL, list the corresponding edible portion in grams of each food item. As Purchased weight in grams

EP cooked weight in grams

Food Item # of Ex

EP (g)

Melon, kastila

1 200

Egg, chicken

1 60

Pan de monay

2 80


½ 15


2 10



2. Referring to FEL, list the corresponding edible portion in grams of each food item.

3. Referring to FCT, list the Food ID of each food item. Obtain the nutrient content (CPF and energy) of each food item through ratio and proportion. Note: all nutrients are per 100 g EP Whole number for energy One decimal place for CPF

Food Item # of Ex

EP (g)

Food ID

CHO (g)

PRO (g)

FAT (g)

Energy

(kcal)

Melon, kastila

1 200 E061 10.2 1.2 0.2 48

Egg, chicken 1 60 H004 0.4 8.3 7.4 102

Pan de monay

2 80 A041 49.0 8.5 2.7 254


½ 15 J020 6.8 3.6 3.4 72


2 10 M046 10.0 0.0 0.0 40



2. Referring to FEL, list the corresponding edible portion in grams of each food item.

3. Referring to FCT, list the Food ID of each food item. Obtain the nutrient content (CPF and energy) of each food item through ratio and proportion. Note: all nutrients are per 100 g EP

4. Get the total amount of individual nutrients in a meal.

Food Item # of Ex

EP (g)

Food ID

CHO (g)

PRO (g)

FAT (g)

Energy

(kcal)

Melon, kastila

1 200 E061 10.2 1.2 0.2 48

Egg, chicken 1 60 H004 0.4 8.3 7.4 102

Pan de monay

2 80 A041 49.0 8.5 2.7 254


½ 15 J020 6.8 3.6 3.4 72


2 10 M046 10.0 0.0 0.0 40

76.4 21.6 13.7 516

Food Item # of Ex

EP (g)

Food ID

CHO (g)

PRO (g)

FAT (g)

Energy

(kcal)

Pan Amerikano

1 40 A048 24.4 3.9 2.0 132

Cheese, cottage

1 60 J002 2.2 7.9 1.8 56

Pastillas, langka

1 5 M018 4.0 0.5 0.0 18

30.6 12.3 3.8 206

Food Item # of Ex

EP (g)

Food ID

CHO (g)

PRO (g)

FAT (g)

Energy

(kcal)

Beef round 1 38.61 F030 0.0 8.0 2.4 54

Egg, quail, boiled

1/3 23.33 H011 0.5 2.8 2.4 35

Beef brisket 2/3 21.8 F005 0.0 4.0 3.4 46

Asparagus, canned

1 90 D274 4.6 1.4 0.4 27

Oil, coconut 2 10 K008 0.1 Tr 9.9 90

Rice, well-milled, boiled

1 ½ 120 A020 35.6 2.5 0.2 155

Banana, lakatan

1 40 E011 11.8 0.6 0.1 50

52.6 19.3 18.8 457

Given:EP cooked (from FEL) = 30 gCooked-to-raw CF (from FCT) =

1.287

Given:EP cooked (from FEL) = 20 gCooked-to-raw CF (from FCT) =

1.090

Food Item # of Ex

EP (g)

Food ID

CHO (g)

PRO (g)

FAT (g)

Energy

(kcal)

Juice, pineapple, canned

1 80 Q048 12.2 0.0 0.1 50


1 5 M046 5.0 0.0 0.0 20

Cake, sponge

2 80 A065 45.0 6.6 4.2 245

62.2 6.6 4.3 315

Food Item # of Ex

EP (g)

Food ID

CHO (g)

PRO (g)

FAT (g)

Energy

(kcal)

Eggplant, raw

2 50 D073 2.9 0.5 0.1 15

Oil, coconut 1 5 K008 0.0 Tr 5.0 45

Karpa, broiled

1 35 G012 0.0 6.2 4.4 65

Rice, well-milled, boiled

1 80 A020 23.8 1.7 0.2 103

Apple, red 1 65 E002 10.3 0.5 0.1 44


½ 15 J020 6.8 3.6 3.4 72


1 5 M046 5.0 0.0 0.0 20

48.8 12.5 13.2 364

CHO (g) PRO (g) FAT (g)Energy (kcal)

Breakfast 76.4 21.6 13.7 516

AM Snack 30.6 12.3 3.8 206

Lunch 52.6 19.3 18.8 457

PM Snack 62.2 6.6 4.3 315

Dinner 48.8 12.5 13.2 364

Total 276 72.3 53.8 1858

SIGNS AND SYMBOLS

( ) Borrowed value from foreign FCTs/ local studies

- Missing value, no chemical analysis and no reliable data in foreign FCTs/ studies to borrow

Tr Trace, the constituent is present with value below the measurement accuracy of the method

0 Zero, the amount present is below the detection limit of the method analyses used

COSTING OF ONE MAIN MEALObjective #5

Menu for Dinner:

Broiled KarpaFried Eggplant with Soy sauce

Rice, boiledAppleMilk

COST PER SERVING OF DINNER

Food Item

Eggplant

Cooking oil

Soy sauce

Broiled Karpa

Boiled rice

Apple

Full cream powdered milk

White sugar


Food Item Household

measure

Measure in grams

Eggplant 2 cups raw

25

Cooking oil 1 tsp 5

Soy sauce ½ cup 120

Broiled Karpa 1 slice ~28

Boiled rice ½ cup 80

Apple ½ pc 86


2 tbsp 30

White sugar 1 tsp 5


Food Item Household

measure

Measure in grams

Wholesale price

(Peso)

Eggplant 2 cups raw

25 35/kilo

Cooking oil 1 tsp 5 77/litre

Soy sauce ½ cup 120 25/litre

Broiled Karpa 1 slice ~28 80/kilo

Boiled rice ½ cup 80 50/kilo

Apple ½ pc 86 12/pc


2 tbsp 30 265/kilo

White sugar 1 tsp 5 65/kilo


Food Item Household

measure

Measure in grams

Wholesale price

(Peso)

Price per serving (Peso)

Eggplant 2 cups raw

25 35/kilo 0.88

Cooking oil 1 tsp 5 77/litre 0.39

Soy sauce ½ cup 120 25/litre 3.00

Broiled Karpa 1 slice ~28 80/kilo 2.24

Boiled rice ½ cup 80 50/kilo 4.00

Apple ½ pc 86 12/pc 6.00


2 tbsp 30 265/kilo 7.95

White sugar 1 tsp 5 65/kilo 0.33

Php 24.79

SMILE! WE’RE FINISHED.

normaldietprep-1

Documents

f f occupation

f height

f ador dionisios method

bagoong f food allergies

children f computing

chronic diseases f

total body fat f

medical student f food