MENU PLANNING

Menu Planning is the process of planning and scheduling intake of meals for a general or
specific individual requirements.

Using Exchange Lists for Menu Planning

Exchange List is a grouping of foods in which the carbohydrates, fats, proteins, and
calories are similar for the serving sizes listed. The lists are used in meal planning for various
diseases as well as for weight reduction. Foods are divided into three different groups or lists:
carbohydrates, meat and meat substitutes, and fats. The carbohydrate group is subdivided into
lists of starch, fruit, milk, other carbohydrates, and vegetables. A dietitian can create an
appropriate dietary program prescribing the number of calories and units of each exchange
category to be consumed daily, as well as a plan for when they should be eaten. The patient
selects preferred foods from the lists. Other countries such as Canada use similar lists, for
example, Food Choices.

Principles of Menu Planning

Fulfill the nutritional needs of the family members.

(Family size and composition)

Plan meals within the family income.

Maximum use of the money available, in the best possible way.

Aid in the proper purchase, preparation and service of food.

Economize on time, labor and fuel.

Provide variety in the diet, by making proper selection of

foods from within each of the three food groups.

Make meals appealing and palatable by proper selection of

food in terms of color, texture and flavor.

Provide nutrition meals taking into account individual

preferences.

Plan meals in advance, so that any pre-preparation

required can be made and also the leftovers from the
previous meals can be economically utilized.
Meal planning for various age groups & conditions.

SUMMARY/COMPOSITION OF FOOD EXCHANGES

List Food Measure CHO (g) CHON (g) FAT (g) Energy Energy
(Kcal) (KJ)

I.A. Veg. 1 cup raw - - - - -

A ½ cup, cooked
I.A. Veg. 2 cups raw 3 1 - 16 67
A 1 cup, cooked
(2 exc) or
I.B. Veg.B ½ cup, raw 3 1 - 16 67
½ cup cooked
II. Fruit varies 10 - - 40 167

III. Milk
Whole varies 12 8 10 170 711
Low fat 4 tablespoon 12 8 5 125 523
Skimmed varies 12 8 - 80 335

IV. Rice varies 23 2 - 100 418

V. Meat
Low fat varies - 8 1 41 172
Med fat varies - 8 6 86 360
High fat varies - 8 10 122 510

Vi. Fat 1 teaspoon - - 5 45 188

Vii. Sugar 1 teaspoon 5 - - 20 84

STEPS IN CALCULATING DIET

 1. Compute the Desirable Body Weight (DBW), sometimes referred to us as
reference, ideal or standard body weight. The following are some method
used in determining the DBW.

a. Use of Standard Table – FNRI Standard Weight for Filipinos (25-65 years old)
Note: + 10 % of the value obtained will be within the range of the DBW
b. In the absence of FNRI Standard Table, use the Tannhauser’s (Broca) Method.
Measure height in centimeter (cm), deduct from the measurement the factor 100 and the
difference is the DBW in kilograms (kg). To apply this DBW in Filipino stature, deduct 10%.
For example:
An adult sedentary female who stands 5 feet 1 inch
Ht = 5 feet 1 inch = 61.0 inches
= 61.0 inches x 2.54 cm
= 154.94 cm
DBW = 154.94 – 100 = 54.94kg
= 54.94 – 5.49 (10% of 54.94)
= 50 kg
c. Use the derived formula based on Body Mass index (BMI)
Desirable BMI for men = 22
Desirable BMI for women = 20.8
BMI = wt (kg)/H (m)2
DBW = Desirable BMI x H (m) 2
Note: A BMI range of 19.0 to 24.9 is considered normal
d. Use the NDAP Formula which gives the closest approximation of the desirable BMI as well
as the midpoint of FNRI’s range of reference weights.
DBW for men 5 feet tall is 112 lbs. Add (subtract) 4 lbs. for every inch above (below) 5 feet.
DBW for women 5 feet tall is 106 lbs. Add (subtract) 4 lbs for every inch above (below) 5 feet.

2. Determine the reasonable energy allowance of the individual multiplying his DBW with
the following values, according to:

Activity
kcal/kg/day
Bed rest but mobile (hospital patients) 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

For example:
Total Energy Allowance (TEA) of a sedentary person weighing 50 kg = 50 x 30 = 1500 or 6300
KJ

3. Determine the carbohydrates (CHO), protein (CHON) and fat by:

 a. Percentage Distribution

Carbohydrates - 55 - 70 % of TEA (60%)

Proteins - 10 – 15 % OF TEA (15%)
Fats - 20 – 30 % OF TEA (25%)

Note: Percentage levels used will depend upon the diet prescription of usual food
habits of the patient.
For example:
For a normal diet, allot 65 % of the total energy allowance for carbohydrates, 15
% protein & 20 % for fat. The corresponding energy contributions of the three nutrients
are:
CHO - 1500 x 0.65 = 975 kcal
CHON - 1500 x 0.15 = 225 kcal
Fat - 1500 x 0.20 = 300 kcal

b. Calculate the number of grams of CHO, CHON, fat by dividing the calories for each
nutrient by the corresponding physiological fuel value (4kcal for CHO and CHON &
9 kcal for fat per gram)

For example:
CHO : 975 ÷ 4 = 245 g
CHON : 225 ÷ 4 = 56.2 g
Fat : 300 ÷ 9 = 35 g

For simplicity and practicality of the diet prescription (Rx), round off calories to
the nearest 50, and carbohydrates, proteins & fats to the nearest 5 grams. Thus:

Diet Rx: kcal 1500; CHO- 245g, CHON- 55g, Fat- 35g
4. Design a practical meal pattern by consulting the patient, taking into consideration
patient’s food habits, food behavior & preferences, etc.

HOW TO USE THE FOOD EXCHANGE LISTS IN MEAL PLANNING

Using the example in the preceding section of a prescription of 1500 kcalories: 245g
CHO, 55g CHON, 35g Fat: To translate the prescription into food exchanges, the procedure is as
follows:

1. List all the foods furnishing carbohydrates with the exception of rice, i.e, vegetables,
fruit, milk, sugar.

a. It is desirable to allow 2-3 exchanges of List 1.A & B vegetables per day; maximum
of 4
 b. Unless there is need for a drastic restriction of simple carbohydrates, 2-3 exchanges
of fruits per day are a reasonable allowance; maximum of 4

c. The amount & type of milk allowed depends upon the patient’s needs, food habits &
other economic considerations. Children are encouraged to have 2 exchanges per day.

d. In sugar, allow 5-8 teaspoons of usage per day unless contra-indicated; maximum of 9

2. To determine how many rice exchanges:

a. Add the CHO from vegetables, fruit, milk, and sugar

b. Subtract this sum from the prescribed CHO.

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

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

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

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

b. Subtract this sum from the prescribed protein.

c. Divide the difference by 8 (g CHON per meat and fish exchange).

d. The nearest whole quotient is the number of meat & fish exchange allowed.

e. When calculating grams of fat per meat and fish exchange, use the fat value
that best represent the patient’s usual intake. There is no need to add or
subtract fat exchanges if the appropriate meat & fish category is used in the
computation of food allowance.

Normally, for individuals consuming a sufficiently varied diet from day to day,
the fat value for medium fat meat and fish exchange may be used as it can be
assumed that the low fat and high fat meat and fish exchanges that the patient uses
will balance out the value of the medium fat meat and fish exchange. On the other
hand, if the patient is on fat restricted diet, use the low fat meat and fish exchange
& instruct patient to limit choices to those foods in the list.

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

An allowance of + grams the prescribed amount for protein, carbohydrate & fat and + 50
kilocalories for energy are given so the fractions of servings are avoided.
Distribute the food allowance into breakfast, lunch, supper and snacks, depending on the
patient’s eating habits.