calculated diets for quick reference - Department of Health

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3. Implementation. This process of diet counseling means that the 

client is able to follow what has been planned, that he is conscious of the 

kinds of food he has to eat and aware of the nutrition information labels on 

packs of food products he buys. It means that the client applies each day 

the modifications made on his diet. 

4. Evaluation. The progress of a client towards achieving the desired 

nutritional change should be evaluated from time to time by the counselor 

through Interviews with the client. The evaluation confirms the degree of 

success by which the client has successfully achieved what he has planned 

to do so as far as his nutritional Improvement is concerned. It also involves 

necessary revisions If evaluation indicates the need to do so. Each 

evaluation becomes in effect a reassessment or addition to the initial 

assessment. This may lead to a revision of the plan, If needed, and then 

changes in Implementation. 

TOOLS USED IN DIET COUNSELING 

Various tools are used in Diet Counseling and these include the 

following: 

1. Diet slips. Thirty-five (35) types of diet slips were developed by 

the Nutrition Service since 1988 for use within the RNU. They are' 

classified as Normal Diet Slips (20), Simple Therapeutic Diet Slips (8), 

and Special Therapeutic Diet Slips (7). These diet slips were pre-tested 

and were reduced to twenty-four upon consultation with experts from 

various agencies and Institutions. 

2. Food Exchange List. A list of food Items from which a client can 

choose freely what he can eat within the prescribed amounts. 

3. Diet Computation Guide. A reference for computing diets based 

on physical activity and height standards. The guide covers the 

procedure Involved In doing computations and a list of computed diets 

translated into calories, carbohydrates, protein and fats with the 

corresponding number of food exchanges expressed In grams and 

calories as units of measurement. 

4. Diet Counseling ServIce Information Slip. Consists of personal 

information about the client Including anthropometric 

measurements,usual dally food Intake and the prescribed dally meal plan 

in food exchanges and household measures. 

5. Patient Record. A me about the client available at the RNUjBNS 

which contains medical and laboratory examinations done on the client 

which aids in the clinical assessment of the client.

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amino acids as the building units linked together in peptide bonds. 

They function chiefly for the growth and repair of all body tissues. 

They act as buffers in maintaining body neutrality. regulates water 

balance and provide sources of heat and energy. 

FATS. Belong to a larger group of organic compounds chemically 

called lipids which are insoluble in water but soluble In fat solvents 

like chloroform. ether. benzene and others and are utlllzable by living 

organisms. Fats function mainly as a concentrated source of energy. As 

adipose tissues. it is the largest reservoir of potential energy. It is a 

source of essential fatty acids which the body cannot synthesized. 

Mlcronutrlents 

(Refer to food sources of CliO.PRO.FATS) 

Are those trace vitamins and minerals which are present in very 

small concentrations or minute amounts and range in measurements 

from microgram (ug) to milligram (mg). They are essential for regulating 

body processes. 

Of particular importance to public health are three micronutrlents 

which when found deficient in the diet have proven to result to severe 

mental and physical disabilities to individuals. These are Vitamin A. 

Iron and Iodine. 

VITAMIN A. Is one among several fat-soluble vitamins. It is 

measured In International Units (I. U.) and is abundant in green and 

yellow pigments of fruits and vegetables as provjtamln A such as alpha. 

beta. gamma-carotene and cryptoxanthin. 

Vitamin A is needed for normal night vision as it maintains the 

visual purple in the retina. Its other functions include the maintenance 

of the normal epithelial tissues which form the body' s primary barrier 

to infection. It is also Important in the normal bone development and 

tooth formation and Is also essential in lactation.. 

IRON. Belongs to a group of minerals which while needed by the 

body only in minute amounts perform certain vital functions. Iron 

functions chiefly in the body as a constituent of hemoglobin which has 

the important role of carrying oxygen for cellular respiration and 

metabolism. It is also a constituent of myoglobin. a source of oxygen for 

muscle contraction. 

IODINE. Is normally concentrated in the thyroid gland and is also 

widely diffused throughout all tissues. especially In ovaries. muscles and

Diet Plan 

Due to the Increased demands for growth and active life during 

adolescence, food needs also become high. 

The amount of energy-glving foods needed by boys are higher 

than girls because of their higher energy expenditure due to Intense 

physical activities. However. protein requirements for both sexes 

are the same at age 13-15 years. For the 16-19 years group. boys 

need more protein because of the Increased growth spurt and hence 

new active body tissues during this period. 

Foods rich in vitamin A, C, thiamine and 52 should be Increased as 

well as those rich In iron and calcium for hemoglobin production and 

bone development. 

ADULTS (20-59 Years) 

(Refer to diet slip for Adolescents) 

Dietary requirements of an Individual are based on the reference 

man and woman. The reference man weighs 56 kg. and stands 163.5 

em. He is healthy and physically active. He spends 8 hours In a job of 

moderate activity. He needs an average 2580 calories per day which Is 

adequate forenergy repair and maintenance of body tissues. 

The reference woman weighs about 48 kg. and stands 151.7 em. 

She is healthy, free from disease and physically fit for active work. She 

needs an average of 1670 kcal. dally for an average 8 hour moderate 

activity. 

Protein requirements are 60 gms. and 52 gms for man and woman 

respectively. These level of dietary protein intake will balance the losses 

of nitrogen from the body of those maintaining energy balance at 

modest level. 

The recommended amounts of vitamin C for males and females are 

75 and 70 gms. respectively. This amount will provide buffer against 

increase needs during common stresses and provide protection against 

Infecllon as well as to enhance iron absorption. 

ELDERLY (60 Years and above) 

(Refer to diet slip for Adults) 

Elderly refers to older people aged 60 years and over. This is the

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daily about 600 to 800 ml. of bile which the gallbladder normally 

concentrates fivefold and stores it until needed for digestion of fats. 

Cholecystitis 

An inflammation of the gallbladder, usually resulting from a low 

grade chronic Infection. Other elements influencing abnormal functioning 

Include: overweight, pregnancy, constipation, constricting clothes, 

Improper diet and digestive upsets. 

The walls of the gallbladder become red and swollen and sometimes 

pus collects which causes distention. During such episodes, the patient 

is aware of pain in the region of the gallbladder, which is accompanied 

by nausea, vomiting, flatulence and soreness in the upper right side of 

the abdomen. Jaundice (yellow pigmentation of the skin) may also 

appear. 

Gallstones (Cholelithiasis, Cholecystolithlasls and Choledocholithiasis) 

Stones develop in a sluggish, diseased gallbladder. It Is generally 

believed that gallstones form as a result of infection, stagnation of the bile 

or changes In the chemical composition of the bile. Overeating and poor 

eating habits contribute to their formation. A combination of infection and 

stones is known as cholecystollthiasls. The formation of gallstones without 

infection is called cholelithiasis. Choledocholithiasis develops when stones 

slip Into the common bile duct. producing obstruction and cramps. 

The existence of stones may cause no symptoms and the patient may 

be unaware of their presence. On the other hand, if the stones start to 

travel. the bile pathways maybe obstructed and a typical colic results. 

Dietary Management 

The principal aim of dietary management in gallbladder disease is to 

reduce discomfort by providing a diet restricted in fat. Plain, simple and 

easily digested soft-flber foods are recommended while rich pastries, 

nuts, chocolate, fatty, fried, gas-forming foods, condiments, highly 

seasoned and high residue foods oftentimes bring discomfort to most 

patients and therefore should be avoided. However, the disturbance 

varies with the Individual patient and the dietary management Is 

individualized. Individuals differ considerably as to the foods which are 

"gas-forming" or which cause discomfort. It Is best to determine for 

oneself the foods which cause disturbance and then to eliminate the 

offending ones from the diet.

Principles of Dietary Modifications 

Low Fat. Because fat is the principal cause of contraction of the 

disease and subsequent pain, it should be greatly reduced. The patient 

receives no food initially during acute attacks of cholecystitis. 

Progression to a 20 to 30 grams fat diet is then made. If this Is 

tolerated, the fat can then be increased to 50 to 60 grams daily, thus 

improving palatability of the diet. In chronic cholecystitis, some degree 

of fat restriction is usually necessary, 

Cholesterol. The chief component of most gallstones is 

cholesterol. Although some cholesterol Is supplied by the diet. much 

more Is synthesized in the body from fragments of carbohydrates, amino 

acids and fat metabolism. Dietary restriction of cholesterol therefore is 

probably not effective in prevention of gallstones. If a reduction in 

cholesterol content of the diet is ordered, eggyolks, liver and other 

organs meats are omitted and skim milk and margarine are substituted 

for whole milk" and butter. 

Protein and Carbohydrates. The protein allowance is kept at the 

normal requirement or higher and the carbohydrate allowance is normal, 

decreased or increased to maintain the patient's weight at the desired 

level. Increasing the amount of carbohydrates serves as a therapeutic 

measure in cases where complications with jaundice occur. 

. Calories. If weight loss is indicated, the calories will be reduced 

according to need. 

post-operatlve Cholecystectomy Diet 

If the patient has surgical removal of the gallbladder, It Is still 

advisable to continue the low-fat diet regimen for several months 

following the operation to permit the inflammation to subside. 

Thereafter, most Individuals can tolerate a regular diet. 

DISEASES OF TilE LIVER 

(Refer to Diet Slip on Fat Restricted Diet) 

The Liver is the largest organ of the body, accounting' for 2-3% of 

body weight. Its functions Include the following: 

Manufacture of vital body substance (bile, prothrombin, fibrinogen, 

heparin and urea formation).

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esophageal varices, it Is essential that the protein content of the 

diet be reduced immediately. 

Principles of Dietary Modification 

NIgh Protein. Protein Is essential for repair of hepatic cells and for 

liver cells regeneration. The allowance of \-2 grams per kilogram body 

weight is recommended. Protein should be immediately and drastically 

curtailed if the patient particularly the cirrhotic one has impending signs 

of coma. 

High Carbohydrate. Sufficient available glucose must be provided 

to ensure adequate glycogen reserves needed for the maintenance of 

hepatic function and the protection of the liver against further injury. 

Moreover, large amounts of carbohydrate will spare the protein for liver 

regeneration and supply the bulk of the caloric need. An intake of 300 

to 400 grams daily should be encouraged. 

High Calorie. About 45 to 50 Kcal per kg. desired body weight per 

day would suffice to rehabilitate the patient. 

Vitamins and Iron. The use of vitamin supplements such as 

B- complex, vitamin K, ascorbic acid, and possibly Iron is nearly always 

indicated because of most patient's poor physical condition and 

previously limited food Intake. 

I'ood Selection. Foods known to cause discomfort, salty foods If 

sodium is restricted, rich gravies and desserts, fried and highly 

seasoned foods and alcohol should be avoided. 

(Refer to Diet Slip on High Calorie-High Protein Diet) 

DISEASES 01' THE HEART 

The diseases of the heart which diet plays an important role are 

hypertension, coronary heart disease and congestive heart failure. 

Hypertension 

A symptom complex than a disease which Is one of the most 

common causes of heart diseases affecting all age groups. In this 

condition, an increase In the diastolic pressure, which is a more reliable 

gauge in the determination of the presence or absence of hypertension, 

Is observed. The normal blood pressure (B.P.) range in mm Hg is shown 

below:

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The following measures are suggested: 

1. Adjustment of calorie intake to bring about weight reduction 

If patient Is obese. This will improve the condition of the 

patient since the work of the heart is also reduced. If a 

reduction In calories Is to be made. the reduction must not 

be drastic as this may cause disatlsfactlon to the patient. 

Llkewlse,remember that any Increase In intake will also 

Increase digestion, absorption and metabolism and therefore 

would Increase the work of the heart. 

Protein allowance need not be restricted. The normal 

allowance of 1.1 gram protein per kilogram bodywelght Is 

desirable. Carbohydrate and fat must be proportionate to the 

total calories. 

2. Restriction of sodium In the diet to prevent or treat edema 

and ascites. 

(Refer to diet slip on Sodium Restricted Diet for specific 

Instructions on the diet). 

3. Fluid- intake of the usual variety should be allowed. However, 

alcoholic beverages should be avoided if hypertension Is 

complicated. Likewise, if the patient Is nervous, Irritable or 

suffers from Insomia, the use of coffee or tea should be 

restricted. 

4. Vitamins must be adequately provided In the diet or by 

means of supplementation. 

5. Plan program of exercise and do It in moderation as advised 

by the doctor. 

6. Change job or domestic setting If working or living under 

considerable stress. Stress tends to raise blood pressure and 

also increase constrictions of the arterioles. 

Coronary Heart Disease 

The narrowing or occlusion of the coronary artery, usually due to 

arteriosclerosis, resulting In Imbalance between blood supply and cardiac 

muscle demands. 

Arteriosclerosis. A generic term for a variety of chronic pathologic 

conditions affecting primarily either the intima or the-media or arteries 

and characterized by thickening, hardening and loss of elasticity. The

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elastic and muscular medial coat Is affected, This is more 

encompassing than artherosclerosls. 

Atherosclerosis, A form of arteriosclerosis characterized by an 

accumulation of lipid in the intimal layer of the artery, These lipids 

Include free cholesterol, cholesterol esters and trlqlycerldes. When 

these lesions proliferate and enlarge they encroach upon the lumen 

causing the formation of thrombi resulting In the thickening and loss of 

elasticity of the arterial walls, With time, an artery may be shut off 

completely, When this happens, the tissues dependent upon the 

Involved artery for Its blood supply and oxygen die (ischemia), The 

necrotic tissue or the dying tissue Is called an Infarct If It Involves the 

heart, then It Is termed myocardial infarction and If It affects the brain 

It Is called a cerebrovascular accident (CVA or stroke), 

factors which are known to Increase the risk of coronary Heart Disease 

I, Cigarette Smoking 

Incidence of myocardial Infarction and death from CND have 

been shown to be higher in smokers than In non-smokers and 

that the risk is proportionate to the number of cigarettes 

smoked, They believe that this Is due to the vasoconstrictor 

effect of nicotine or to some undesirable effect on the 

coagulability of the blood or the survival of the platelets, 

2, Dietary habits 

Excessive Intake of saturated fats and carbohydrates 

especially sugar and lack of fiber, 

The role of diet In Increasing the Incidence of CND has been 

proven, Positive correlations have been shown between a high 

Intake of fat predominantly saturated or coming from animal 

sources, a high Intake of dietary cholesterol, hydrogenation of 

oils, a high carbohydrate Intake particularly sucrose conttibuted to 

the Increase of CtlD, 

.3, Lack of Physical Exercise 

"'ersons who are less active are more prone to eND and 

this has been shown In postmortem examinations which 

Indicated that the previous occupations are correlated with 

atheroscterosls.

4. Occupational Hazards 

Persons working In processing plants where carbondlsulflde Is 

present have higher mortality rates from CHD than those working 

in non-process departments. 

5. Soft Drinking Water 

Hardness of water due to the effect of calcium or magnesium 

and other trace minerals has a protective action against CHD. 

More mortality from eHD was observed In those towns with soft 

water than In those with harder water. 

6. Large Coffee Intake 

Several studIes have shown that the Incidence of myocardial 

Infarction is greater In those who consumed large amounts of 

coffee. 

7. Emotional Stress and Tension 

Persons who are SUbject to stress and strain or the type A 

behavior pattern Is associated with Increased risk of myocardial 

Infarction and once atherosclerosis has set In, emotion especially 

anger, can trigger a clinical symptom. 

8. Hemoglobin Level 

An Increased hemoglobin level (more than 17 gm/IOO ml) 

has been linked with an increased Incidence of coronary heart 

disease but data are not sufficient to support It. 


The major approaches In diet therapy are: 

I. lowering dietary cholesterol and other fats 

Cholesterol Is a fatty substance manufactured by the body 

and present In many foods of animal origin.. Medical authorities 

have agreed that reducing the Intake of cholesterol-rich foods 

such as Internal organs, egg yolks and fats of animal origin can 

prevent' high blood cholesterol level. 

2. Substitution of saturated fat with polyunsaturated fat 

Pats of animal origin are known as saturated fatty acids (SPA) 

and are mostly found In butter, fatty meats, whole milk and 

chocolates. Saturated fats also tend to raise the level of 

cholesterol In the blood.

main source or sodium is sodium chloride, the patient should be 

Instructed to limit or avoid sodium chloride and all foods prepared 

with it. The patient must also be instructed to read labels as 

commercially prepared foods contain sodium either as preservative 

or as a flavor enhancer. 

The patient on a sodium-restricted diet must also refrain from taking 

sodium-bearing medicinals like sodium bicarbonate, sodium barbiturates, 

some antibiotics, sulfonamides. salicylates and bromides, toothpastes 

and powders and even mineralized drinking water. 

oour 

(Refer to diet slip on Sodium Restricted Diet). 

Gout Is a disorder of purine metabolism In which excess uric acid 

appears In the blood and sodium urates are deposited as tophi in the small 

joints and the surrounding tissues. 

Manifestations 

1. An Increase in serum uric acid concentrations. 

2. Recurrent attacks of the characteristic type of acute arthritis. 

3. Deposits of sodium urate monohydrates which appear chiefly In and 

around the joints of the extremities and may lead to joint destruction 

and severe crippling. 

4. Renal disease involving glomerular, tubular and Interstitial tissues 

(sometimes including deposits of urate crystals) and blood vessels 

and in which hypertension and urolithiasis and kidney stones are 

common. 

The normal serum uric acid varies from 2 to 6 mg per 100 ml of plasma 

or serum. Patients with gout have levels of 6 to 10 mg. and rarely up to 

20 mg per 100 ml of serum or plasma. 


Because purines are synthesized in the body from simple metabolites, 

It is unlikely that avoidance of foods high in purine will decrease the uric 

acid pool. but since purine metabolism is disturbed, restriction of foods 

containing nucleoprotelns which give rise to purine is Indicated. Fats are 

believed to prevent the normal excretion of urates: it should therefore be 

used in moderation. Protein should be adequate but not excessive. 

Sufficient calories and carbohydrates should be provided for in the diet 

which have a tendency to increase uric acid excretion. 

(Refer to Diet Slip on Low Purine Diet)

FRUIT eXCtlANGES 

Fruits are important for their vitamin, minerai and fiber contents. 

Include at least two to three exchanges dally In the diet, one of which 

should be rich In Vitamin C. 

Anonas, kamatslle, cashew, tlesa, datlles, guava, pomelo. guwayabano, 

slnlguelas, strawberry, atls and dalanghlta are good sources of Vitamin C. 

Mango and papaya contain both vitamins A and C. Tlesa is also an 

excellent source of provitamin A. Bananas, oranges and dried fruits are 

S(;lUrces of potassium. Bananas contain magnesium and vitamin B 6 • 

Fruits may be used fresh, dried, canned, frozen or cooked. Some 

fresh fruit juices like kalamansl (Philippine lemon), dayap and lemon may 

be rated as 'free food' when used as flavoring, sauce or when diluted and 

sweetened with artificial sweeteners. fruits may cause a temporary increase 

in blood sugars, thus meal plans for patients with diabetes mellitus allow no 

more than 5 exchanges a day. 

Some misconceptions about fruits are the following: 

1. Kalamansl or any other sour fruit juice when taken flrst thing In 

the morning is a sure reducing formula. 

2. fruits, since they are sweet, should be avoided by diabetics. 

3. fruits contain no calorie and thus can be taken freely. 

The truths are: kalamansl or any other sour fruit juice does not have 

special reducing properties: the natural sweetness of fruit Is not 

contraindicated for diabetes: each exchange of fruit contains 40 kilocalories, 

thus fruits should be computed Into the meal plan. Like any other foods 

the use of fruits should be regulated. Some physicians and dietitians prefer 

to use whole fruits rather than juice In diets for patients with diabetes 

because the latter have a greater glycemic effect. 

Fruit juice consists of unfermented but fermentable liquid obtained 

from native fresh fruit, with nothing added or subtracted. fruit juice Is also 

commercially available In the form of fruit juice drink and fruit juice 

concentrate. Fruit juice drink Is a ready-to-drink beverage prepared by 

mixing water with fruit concentrate and Into which sugar and citric acid may 

be added to adjust the soluble solid content and acidity of the product. 

The main Ingredients consist of fruit juice concentrate, essential oils, 

essences of extracts, with or without added sugar. Concentrated fruit juice 

Is the fruit juice which Is. concentrated by the removal of part of water but 

not dried.

Food Wt.(g) Measure+ 

A.P. e.r, 

ripe b.c 10.3 60 I slice (12 x 7 em) or 1/2 cup cubed 

indian 140 80 I (6 em diameter) 

paho' 92 70 9 small 

Mangosteen' 212 55 .3 (6 em diameter each) 

Marang (2 I ) 45 .35 1/2 of 12 x 10 em 

Melon kastila .317 200 I sliee (12 x 10 x.3 ern) 

or 1-1/.3 eup 

Papaya. ripe e.c 1.3.3 85 I slice (lOx 6 x 2 cm) or .3/4 eup 

Pear' 118 85 I (6 em diameter) 

Pineapple 129 75 I sllee (lOx 6 x 2 em) 

or 1/2 cup 

Rambutan 1.39 50 8 (.3 cm diameter each) 

Santol' 127 75 I (7 cm diameter) 

Singkamas tuber 124 110 1/2 of 9 em diameter or I eup 

Siniguelas 78 50 5 (.3 em diameter each) 

Star apple 12.3 65 1/2 of 6 em diameter 

Strawberry- 168 165 1-1/4cups 

Suha' 160 90 .3 segments (8 x 4 x .3 cm each) 

Tamarind. ripe .34 15 2 of 6 segments each 

Tiesa ab.c 41 .30 1/4 of 10 em diameter 

Watermelon' 226 140 I slice (12 x 6 x.3 em) or I eup 

canned, drained: 

Apple sauee 45 .3 tablespoons 

Fruit eocktail 40 .3 tablespoons 

Peach halves 65 1-1/.3 halves 

Pineapple. crushed 60 .3 tablespoons 

Pineapple. slieed .35 I slice (7 em diameter) 

+ Unless specified. all measures refer to whole fruit. 

• These fruits are good sources of fiber. 

b These fruits are good sources of pro-vitamin A. 

e These fruits are rich sources of vitamin C. Include at least one exchange In the diet dally.

Food Wt. (g) Measure' 

E. P. 

Kalamay : Latik 50 I (4 x 6 x 2 em) 

Ube 55 I slice (7 x 3 

x 1-1/2 em) 

Kutsinta 60 I (6 em diameter x 2-1/2 em) 

Palltaw, walang niyog 55 4 (7-1/2 x 4 x 0.3 em each) 

Puto Bumbong 40 2 (II x 2 x I em each) 

Pula 45 3 (4 x 3 em each) 

Puti 45 I slice (9-1/2 x 3 x 3-1/2 em) or 

1-1/2 round for 5 em 

diameter x 3 em thick) 

Seko, bilog 25 3 (3-1/2 em diameter 

x 1-1/2 em thick each) 

Seko haba, 25 5 (5 em long x 2 em 

may nlyog' diameter each 

Sapln-sapin 75 I slice (5 x 3 x 4 em) 

Suman lbos 60 I (8 x 4 x 2 em) 

Kamoteng kahoy 45 1/2 of 15 x 3 x 2 em 

Llhiya' 55 I (8 x 4 x 2 em) 

Marwekos' 50 2 (9 x 3 x 2 em each) 

Tamales 100 2 (7 x 6 em each) 

Tlkoy 40 I 'sltce (10 x 3 x 1-1/2 em) 

Tuplg 35 1/2 of 14x 3x I em 

B. meE EQUIVALENTS: 

I. Bread 

Pan arnerlkano 

Pan de bonete' 

Pan de leche 

Pan de limon 

Pan demonay 

Pan de sal 

Roils (hotdog! 

hamburger) 

.. Unless specified, all measures refer to piece. 

• These foods are good sources of fiber. 

40 

40 

40 

40 

40 

40 

40 

2 (9 x 8 x I em each) 

I (6 em diameter base 

x 7 em thick) 

I (3 x 8 x 8 em) 

I (6 x 5 x 4 em) 

I (10 x 9 x 4 em) ! 

3 (5 x 5 em each) 

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Shells: Halaan 75 1/3 cup shelled 

or 3 cups with shell 

Kuholb 50 1/2 cup shelled 


Susong Piliplt 65 1/3 cup shelled 


5. Beans 

Paros 60 1 cup shelled 

or 2-2/3 cups 

with shell 

Pigeon pea seeds. dried' 

(kadyos. buto, tuyo) 

55 1/3 cup 

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6. Cheese 

Cottage cheese 60 1/3 cup 

7. Processed Foods 

A. Fish Products 

Dried: 

Dalng: 

Alakaak, alumahan. blsugo. 20 I (15-1/2 x 8 ern) 

biyang puti 

Lapu-lapu 20 1/4 of :30 x 40 cm 

Sapsap 20 3 (9 x 5 cm each) 

Tamban 20 1 (16 x 3 ern) 

Tanigi 20 1 slice (16 x 6 ern) 

Tinapa: 

Bangos 30 1/4 of 20 x 8 cm 

Galunggong 30 1 (16 x 4 cm) 

Tamban 25 1 (16 x 5 cm) 

Tuyo: 

Alamang 15 1/3 cup 

Ayungln, dills. sapsap. 20 3 (11-1/2 x 8 ern each) 

tunsoy 

+ Unless specified, all measures refer to piece . 

• These foods are good sources of fiber. 

"This food is a good source of vitamin A.

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ALCOHOLIC BEVERAGES 

Alcohol furnishes 7 calories per gram. It is metabolized like fat and 

should be computed as fat exchange when used. Its use should be planned 

by the dietitian in consultation with the physician taking into consideration 

the patient"s food habits. The high caloric density should be considered 

when used. by obese individuals. Since alcohol inhibits gluconeogenesis, it 

can cause hypoglycemia in the patient with insulin-dependent diabetes. 

The following are considerations in the use of alcoholic beverages by 

diabetic or overweight individuals: . 

I. Use alcohol only when the diabetes is under control. 

2. Use alcohol in moderation and only with meals and snacks. 

3. Avoid or limit wines, liquors, beer and all sweetened mixed drinks 

because the high sugar content may cause hyperglycemia. 

4. A small amount of alcohol may be incorporated occasionally in the 

meal plan if the person is at his ideal body weight and provided it 

is allowed by the physician. 

Because alcohol contains calories and stimulates appetite, it 

should be avoided by individuals on weight reduction diet. 

5. If alcohol is used, subtract its calorie equivalent from the fat 

allowance. 

ALCOHOLIC BEVERAGE LIST 

This list gives the fat equivalents ofsome commonly used alcoholic beverages. 

Beverage Wt. (g) Measure+ Fat Kcalorles 

Exchanges 

Basi 170 I glass - 6 oz 4 185 

Beer, cerveza 320 I bottle - I I oz 3-1/2 163 

Brandy, cognac 30 I brandy glass 1-1/2 75 

Daiquiri 56 I cocktail glass 3 124 

Gin, dry 43 I jigger 2-1/2 107 

Gin, (Ginebra) 360 I bottle - 12 oz 18-1/2 832 

High ball 240 I glass 4 170 

Manhattan 56 I cocktail glass 4 167 

Martini 56 I cocktail glass 3 143 

Mint Julep 240 I glass 5 217 

Old Fashioned 240 I glass 4 183 

. Unless specrned: 1 glass-8 oz: brandy glass» I 02; cocktail glass", 2 02; 'Jigger - 

wine gla55",,3-1/2 02 

0 

,

Rum 43 I jigger 2·1/2 107 

Tom Collins 300 I tall glass-I 0 oz 4 182 

Tuba 240 I glass 2 89 

Whisky, scotch 43 I jigger 2·1/2 107 

Wine, red 100 I wine glass 1·1/2 73 

Wine, white 100 I wine glass 2 85 

Wine, champagne 100 I wine glass 2 85 

(sweet &: dry) 

Wine, port 100 I wine glass 3·1/2 160 

Wine, rose 100 I wine glass 2 85 

Wine, vermouth, 100 I wine glass 2·1/2 108 

French 

Wine, vermouth 100 I wine glass 4 170 

. Unless specified: I glass..8 OZ; brandy glass-l oz: cocktail glass_2 oz: jlgger_I·I/2 oz: 

wine glass=3-1/2 oz

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APPENDIX 

BEVERAGE LIST 

This list gives the sugar equivalents/nutrient composition of some commonly used 

beverages. 

A. Soft drink 237 1 bottle- 5 100 

regular size 

B. Fruit Flavored Drink 

Concentrate 

Grape 5 1 teaspoon 1 20 

Grapefruit, 

lemon, orange, 

strawberry 

10 2 teaspoons 1 20 

Mango, 

'guwayabano, . 

pineapple-pomelo, 

pomelo 

20 4 teaspoons 1 20 

Powder 

Tetra-Brick- 

5 1 teaspoon 1 20 

Apple 250 1 tetra-brick 6-1/2 130 

Guwayabano 250 1 tetra-brick 7-1/2 150 

Mango 200 1 tetra-brick 5-1/2 110 

Melon 200 1 tetra-brick 8-1/2 170 

Orange 250 1 tetra-brick 6-1/2 140 

Pineapple 

Plastic Bottle 

Mr. Juicy 

250 1 tetra-brick 6 120 

orange 225 1 small plastic 

bottle 

4-1/2 90 

+ Nutrition information taken from product label. 

EJ 

Source: Food Exchange Lists for Meal Planning (3rd Revision) 

Department of Science and Technology, FNRI Publication No. 57 ND 8(3) 1994

This list gives the nutrient composition of other commercially available flavored milk 

drink, yoghurt/diet soft drink. 

Net 

Beverage Contents ''''Measure Kcal PRO Fat CHO 

(ml) 

C. Flavored Milk Drink' 

Chocolate 250 1 tetra-brick 200 8 5 31 

Fruit 

Banana split 230 1 tetra-brick 160 6 2 29 

Melon Recomb. 250 1 tetra-brick 200 8 5 31 

Strawberry 250 1 tetra-brick 220 8 8 31 

Full Cream 

Mecca 230 1 tetra-brick 210 7 7 28 

Vanilla 230 1 tetra-brick 210 7 7 28 

Chocolate 230 1 tetra-brick 210 8 7 29 

O. Powdered Drink 

Klim Lite H 25 4 tablespoons 103 8 3 12 

Cocoa 25 5 tablespoons 68 5 5 12 

Milo 15 2-1/2 tablespoons 57 2 0.1 12 

Ovaltine 15 2 tablespoons 57 2 0.1 12 

E. Yoghurt Drink' 

Natural 125 1 bottle 100 2

Food Wt. (g) Measure' Exchanges Kcalories 

E.P. 

Instant noodles 40 1/2 of 80 gm. pack 1 rice, 1-1/2 fat 168 

(chicken/beef flavor) 

Skyflakes 35 4 pieces 1 rice, 1-1/2 fat 168 

Cheese roll 50 1 (10-1/2 x 5-1/2 cm) 1 rice, 184 

1/2 HF·... meat 

1/2 fat 

Butter cookies 35 7 (8 x 2 cm each) 1 rice, 2 fat 190 

Doughnut 45 1/2 of 9 x 3 cm 1 rice, 2 fat 190 

Gurgurya 35 23 (4 x 1 cm each) 1 rice, 2 fat 190 

Piii nut cookies 35 6 (5 x 1 cm each) 1 rice, 2 fat 190 

Wafer 35 7 (5 cm square each) 1 rice, 2 fat 190 

Corn chips 40 1-1/3cups 1 rice, 2-1/2 fat 212 

(cheese flavor) 

Eclair 100 1 (18 x 2 cm) 1 rice, 2-1/2 fat 212 

Sunflower biscuit 40 9 (7-1/2 x 4-1/2 cm each) 1 rice, 2-1/2 fat 212 

Croissant, plain 65 1 (10x5-1/2cm) 1 rice, 3 fat 235 

Pork pie 55 1 (7 x 11 x 2 cm) 1 rice, 3 fat 235 

Potato chips 45 1-1/2 cups 1 rice, 3 fat 235 

Muffin 110 1 (8 cm diameter) 2 rice, 2 fat 290 

MEAT, FISH, POULTRY PRODUCTS, BEANS; 

White kidney 55 1/3 cup 1/2 LF"meat, 71 

beans seeds- I 1/2 rice 

dried (abitsuelas, 

buto puti, tuyo) 

Chili con carne 105 1 cup 1 LF meat, 

1/2 rice 91 

Mung bean' 75 3/4 cup 1 LF meat, 91 

(mung go) 1/2 rice 

Oyster 105 2/3 cup 1 LF meat, 91 

1/2 rice 

Salt .water mussel 45 1/4 cup 1 LF meat, 91 

(tahonq) 1/2 rice 

Taho, plain 275 2-3/4 cups 1 LF meat, 91 

1/2 rice 

Luncheon meat 55 2 slices 1 MF+++meat, 106 

(9 x 5 x 1 cm each) 1 tsp. sugar 

Murkon 60 2 slices 1 MF meat, 106 

(5-1/2 x 1-1/2 cm each) 1 tsp. sugar 

+ Unless specified, all measures referto piece. 

++ Low fat 

+++ Medium fat 

++++ High fat 

..These foods are good sources of fiber. 

EJ 

,

Food 

Wt. (g) 

E.P. 

Measure· 

Cheese spread 55 4 tablespoons 

Meat loaf, canned 70 2 slices 

(9 x 5 x 1-1/4 cm each) 

Potted meat 75 5 tablespoons 

Lima beans, 75 1/2 cup 

seeds," dried 

(patani, buto) 

Century egg 65 1 piece 

Chickpea seeds, 65 1/2 cup 

boiled (garbansos, 

buto, linaga) 

Clam (tulya) 70 1/4 cup, shelled or 

5-1/2 cups with shell 

Cow pea seeds" 65 1/2 cup 

(paayap, buto) 

Fishball 95 6 (3-1/2 cm diameter each) 

Hotdog 70 2 (10 x 4 cm each) 

Peanut Cracker 35 1/3 cup 

Cheese, native 60 2 slices 

(4 x 4 x 1 cm each) 

Peanuts, boiled 60 1/2 cup 

Spam 55 3 slices 

(8 x 5 x 1 cm each) 

Lite hotdog 55 1 piece 

Chicken spread 70 5 tablespoons 

Embutido 60 2-1/2 slices 

(5 x 1-1/2 cm each) 

Hamburger 50 2·1/2 (4-1/2 x 1 cm each) 

Longanisa, Bilbao 40 2 (6 x 2 em each) 

+ Unless specified, all measures refer topiece. 

•These foods are good sources offiber. 

++ lowfal 

+++ Medium fat 

++++ High fal 

G 

Exchar,ges Kcalories 

1 MF meat, 116 

1-1/2 tsp. sugar 





1/2 LF meat, 120 

1 rice 


1/2 rice 

1 LF meat, 141 

1 rice 

1 LF++meat, 141 

1 rice 

1 LF meat, 141 

1 rice 

1 LF meat, 1 rice 141 

1 HF++++meat, 144 

1/2 fat 

1 HF meat, 162 

2 tsp. sugar 


1 fat 


1/4 rice, 1 tat 

1 HF meat, 1 fat 167 

1-1/2 MF+++ meat, 169 

2 tsp. sugar 

1 HF meat, 1/2 tat 174 


1 HF meat, 1 tat 187 

1 tsp. sugar 

1 HF meat, 1 fat 187 

1 tsp. sugar 

1 HF meat, 2 fat 212

I 

Food' 

Wt. (g) 

E.P. 

Measure· Exchanges Kcalories 

Pork : Kasim 55 1 slice (4·1/2 x 4 1 HF++++meat, 212 

Ij 

: Liempo sa 

Tiyan 

55 

x 2-1/2 cm) 

1 slice (9-1/2 x 3 

x 1/2 cm) 

2 fat 

1 HF meat, 

2 fat 

212 

: Tadyang 90 4 (12 x 2 x 2 cm each) 1 HF meat, 212 

APcooked 2 fat 

I Liverspread 65 4-1/2 tablespoons 1 HF meat, 217 

1 fat, 1/2 rice 

I I Cashew, roasted 40 1/3 cup 1 HF meat, 2 fat 232 

I 2 tsp. sugar 

I Pork : Buntot 70 1 slice (10 x 4 x 2 cm) 1 HF meat, 257 

i AP cooked 3 fat 

I : Paypay 80 1 slice (7 x 6 x 3-1/2 cm) 1 HF meat, 3 fat 257 

I : Liempo sa 75 1 slice (8 x 4 1 HF meat, 347 

I Hulihan x 2·1/2 cm) 5 fat 

: Likod 95 1 slice (8 1/2 x 6 x 2 cm) 1 HF meat, 347 

5 fat 

: Tagiliran, 90 1 slice (7 x 6 1 HF meat, 347 

laman x 2 1/2cm) 5 fat 

Longanisa: Native 75 3 (2-1/2 ern each) 1 HF meat, 7 fat 437 

Makaw 60 2·1/2 1 HF meat, 470 

(12 x 2 cm each) 7-1/2 fat, 

1/2 tsp. sugar 

+ Unless specified, all measures refer to piece. 

++++ High fat

I 

! I 

I 

I 

I 

I 

I 

I 

I I 

I I 

I 

I 

o 

APPENDIX 

COMPOSITION OF 

COMBINATION FOODS 

This list gives the macronutrient composition ofsome common combination 

foods. 

Food WI. (9) Measure + Kcalories PRO Fat CHO 

E.P. 

Adobong Saboy 75 1/2 cup 302 8 24 14 

Gallos de 

Garbanzos- 220 1 cup 260 8 0.5 56 

Dinuguan 185 1 cup 124 14 6 3 

Ginataang 

Halo-halo 95 1/2 cup 103 0.9 0.8 23 

Kare-kare 

w/ Sagoong 80 1/2 cup 103 8 6 5 

Kilawin, Int. 

Organs 85 1/2 cup 113 2 3 18 

Litsong Saboy 50 1 (4 x 5-1/2 273 8 26 1 

x 1-1/2 cm) 

Lumpia, Fresh 260 1 (14x6cm) 273 3 2 61 

w/ Sauce 

Lumpia, Fried, 50 1 (7-1/2 x 3-1/2 cm 137 2 8 13 

Toge diameter) 

Lumpia 

w/ Peanut 260 1 (14x 6 cm) 403 26 19 33 

Sauce 

Menudo 160 2/3 cup 144 8 4 22 

Menudo (More of 

Potatoes) 85 1/3 cup 189 8 14 7 

Okay w/ Tagunton 85 1 (8 cm diameter 184 5 9 20 

xt ern thick) 

Putsero 120 1 cup 282 8 17 23 

+ Unless specified. all measures refer to piece. 

"This food is a good source of fiber. 

EJ 

Source; Food Exchange Lists for Meat Planning (3rd Revision) 

Department of Science and Technology, FNRI Publication No. 57 NO 8(3) 1994

Product 

E 

APPENDIX 

FATTY ACID CONTENT 

OF COMMON FATS AND OILS 

PerTablespoon 

Saturated Cholesterol .Polyunsaturated 

Mono· 

unsaturated 

fatty acids fatty acids fatty acids 

(g) (mg) (g) (g) 

Rapeseed 0.9 a 4.5 7.6 

(Canola oil) 

Safflower oil 1.2 a 10.1 1.6 

Sunflower oil 1.4 a 5.5 6.2 

Peanut butler 1.5 a 2.3 3.7 

(smooth) 

Corn oil 1.7 a 6.0 3.3 

Olive oil 1.6 a 1.1 9.9 

Margarine 1.6 a 3.9 4.6 

(soft) 

Sesame oil 1.9 a 5.7 5.4 

Soybean oil 2.0 a 7.9 3.2 

Margarine 2.1 a 3.6 5.1 

(stick) 

Peanut oil 2.3 a 4.3 6.2 

Lard 5.0 12 1.4 5.6 

Butler 7.1 31 0.4 3.3 

Coconut oil 11.6 a 0.2 0.6 

This table gives the fat content of the most common fats and oils available in the 

market, starting from those with a low saturated fat (i.e., saturated fatly acids) content 

to those with a hiqh saturated fat content. All fats and oils are high in calories (135 

Kcalories per tablespoon). 

G

. I 

G 

APPENDIX 

WEIGHT-FOR-HEIGHT 

FOR FILIPINOS 

(25-65 Years) 

HEIGHT WEIGHT (kg) HEIGHT WEIGHT (kg) 

(cm) MALE FEMALE .: (cm) MALE FEMALE 

. 

129 29.5-36.0 160 48.4-59.2 47.9-58.5 

130 30.1-36.8 161 49.1-60.1 48.5-59.3 

131 30.7-37.5 162 49.9-60.9 49.1-60.0 

132 31.3-38.2 163 50.6-61.8 49.7-60.7 

133 31.9-38.9 164 51.3-62.7 50.3-61.4 

134 30.1-36.8 32.5-39.7 165 52.0-63.5 50.8-62.2 

135 30.8-37.7 33.1-40.4 . 166 52.7-64.4 51.4-62.9 

136 31.5-38.5 33.6-41.4 167 53.4-65.2 52.0-63.6 

137 32.2-39.4 34.2-41.8 168 54.1-66.1 52.6-64.3 

138 32.9-40.3 34.8-42.6 169 54.8-67.0 53.2-65.0 

139 .33.6-41.1 35.4-43.3 170 55.5-67.8 53.8-65.8 

140 34.4-42.0 36.0-44.0 . 171 56.2-68.7 

141 35.1-42.8 36.6-44.8 172 56.9-69.6 

142 35.8-43.7 37.2-45.5 173 57.6-70.4 

143 36.5-44.6 37.8-46.2 174 58.3-71.3 

144 37.2-45.4 38.4-47.3 175 59.0-72.1 

145 37.9-46.3 39.0-47.6 176 59.7-73.0 

146 38.6-47.2 39.6-48.4 177 60.4-73.9 

147 39.3-48.0 40.2-49.1 178 61.1-74.7 

148 40.0-48.9 40.8-49.8 179 61.8-75.6 

149 40.7-49.7 41.4-50.5 180 62.6-76.4 

150 41.4-50.6 41.9-51.3 181 63.2-77.3 

151 42.1-51-5 42.6-52.0 182 64.0-78.2 

152 42.8-52.3 43.1-52.7 

153 43.5-53.2 43.7-53.4 

154 44.2-54.0 44.3-54.1 

155 44.9-54.9 44.9-54.9 

156 45.6-55.8 45.5-55.6 

157 46.3-56.3 46.1-56.4 

158 47.0-57.5 46.7-57.1 

159 47.8-58.4 47.3-57.8 

EJ 

Source: Food Exchange Lists for Meal Planning (3rd Revision) 

Department oreScienee and Technology. FNRI Publication No. 57 ND 8(3) 1994 

0

calculated diets for quick reference - Department of Health

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