The FEL is a dietary guide that groups foods in terms of equivalent amounts of carbohydrates, protein, fat and energy.  Hence, food in any group may be "exchanged" with other food in the same list or subgroup. 

The FEL is devised primarily to facilitate planning normal, therapeutic, and diabetic diets. 

Objectives of this activity:

• To translate the diet prescription into food exchanges
• To plan for a meal pattern using the FEL

Procedure: 

1.  This activity will be divided into four (4) worksheets (Worksheet A, B, C, and D)
2. Use the following information for this activity: 
   • PATIENT NAME: Janet Dela Cruz
   • SEX: Female
   • AGE: 19 years
   • HEIGHT: 5 feet; 3 inches
   • PHYSICAL ACTIVITY:  moderately active  
   • Actual Weight: 105 lbs

 

YOUR TASK: 

• Compute for her Desirable Body Weight, BMI, and TEA. 
• Compute for the energy distribution of carbohydrates, protein, and fat.
• Determine her diet prescription 

 

ACTIVITY A: COMPUTATION OF DBW AND DIET PRESCRIPTION

 

Patient Name _________________________ Age: ________   Sex ________ Height _____ (ft) ____ (in) Height in cm: ______ Height in m: _____

Computed DBW (kg): ________________    DBW (lbs) ______ DBW Range (kg) __________( LL) to ____________ (UL)

 

 

Body Mass Index	BMI-Based Formula	Derived Formula Based on BMI

 

 

Tannhauser’s Method / Broca Index	NDAP Formula	Hamwi Method	Adopted Method

 

Type of Physical Activity: ___________________ Level of Physical Activity: ________________

 

Type of Physical Activity:	Level of Physical Activity (kcal/kg DBW/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

 

Computed TEA/TER: __________________ Percent (%) Distribution of Macronutrients:  ______% C; _____% P; _____% F

*Note for normal diet, allot 65% of TEA for CHO, 15% for protein, 20% for fat.