diet and wt management

8/9/2019 Diet and Wt Management

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DIET&

WEIGHT MANAGEMENT

LAU TZE CHING

DIETITIAN

QUEEN ELIZABETH HOSPITAL



Bagaimana MengawalKeseimbangan Berat Badan dan

Makanan?

Mengimbangkan kalori makanan yang dimakandengan keperluan kalori seseharian badan.



ENERGY BALANCE SCALE

ACTIVITY

BMR

CHO FAT

PROTEIN

INTAKE EXPENDITURE

WEIGHT GAIN STABLE WEIGHT LOSS

ALCOHOL



Apakah itu kalori?

Unit yang digunakan untuk tenaga

Contoh: Karbohidrat = 4 kal setiap gram

Perlu 200 kal untuk aktiviti berjalan

kaki satu pusingan di Taman Tun Fuad,Bukit Padang



CARBOHYDRATE1 g = 4 kcal

FAT

1 g = 9 kcal

PROTEIN1 g = 4 kcal



Diabetes Mellitus

Kandungan kalori untuk nasi,minyak masak dan gula ringkas

128g167 kal

3g pro40g karbo

10g90 kal0g pro0g karbo

10g40 kal0g pro10g karbo

Cawan = 250mlSudu makan = 10ml



Calorie and macronutrientcontent of “kueh-muih”

Click to edit Master text stylesSecond level● Third level● Fourth level● Fifth level

31g91 cal1.2g pro4.2g fat12.1g CHO

138g383 cal9g pro5g fat76g CHO

64g140 cal2.7g pro5.1g fat

20.9gCHO83g

133 cal2g pro1g fat29g CHO



Calorie content of fruits

Click to edit Master text stylesSecond level

● Third level● Fourth level

● Fifth level



● Fifth level

150g53 cal2.3g pro0.1g fat

10.6g CHO

54g53 cal0.7g pro0.2g fat12.3CHO



Apakah itu pemakananseimbang?

PEMAKANAN SEIMBANG

Diet yang membekalkan semua zat-zat yangdiperlukan untuk kesihatan



Enjoy a variety of

foods ….



FIT OR FAT

Classification BMI (kg/m2)

Underweight <18.5

Normal range 18.5 – 24.9

Overweight 25.0 – 29.9

Obese I 30.0 – 34.9

Obese II 35.0 – 39.9

Extremely Obese

(Class III)

≥40.0

Classification of weight by BMI (WHO,



Keperluan kalori seharian

KEPERLUAN KALORI

Memberi tenaga untuk pelbagai aktiviti

Mengekalkan kesihatan tubuh badan



Daily Energy Requirements:

Underweight 35 - 45 kcal/kg/ dayNormal weight 30 - 35 kcal/kg/ dayOverweight 20 - 25 kcal/kg/ day

“Care should be taken to avoid excessenergy intake”

(Grade A)

Calories eaten should be balanced withphysical activity



Macronutrient Distribution

CHO : 50 – 60% of total calories

Protein: 15 – 20% of total calories

Fat: 25 – 30% of total calories



CALORIE REQUIREMENT Weight = 50 kg

Height = 150 cmBMI = 22.2 kg/m2 (Normal BMI)

Calorie requirements = 50 kg x 30 kcal/kg

= 1500 kcal/day

Carbohydrate intake = 50% total calorie

= 50% x 1500

= 750 kcal =187g

Protein intake = 20% total calorie

= 20% x 1500

= 300 kcal=75g

Fat intake = 30% total calorie

= 450 kcal =50g



Exchange list

1 exc CHO – 75kcal, 15g CHO, 2g protein, 0.5g

fat

1 exc fruit – 60kcal, 15g CHO

1 exc meat – 65kcal, 7g prot, 4g fat

1exc fish – 35kcal, 7g prot, 1g fat

1 exc sugar - 60kcal, 15g CHO

1 exc Fat – 45kcal, 5g fat

1 exc low fat milk – 125kcal, 12gCHO, 8g Prot,5g Fat



Foods required:

Food Exchange Energy(Cal)

Carbohydrates

(g)Proteins(g)

Fats(g)

Milk (low fat) 1 125 12 8 5

Fruits 2 120 30 0 0

Rice 9 675 135 18 4.5

Protein

Meat 4 260 0 28 16

Fish 4 140 0 28 4

Fat 5 225 0 0 25

Sugar 1 60 15 0 0

Vegetables 2

Total 1605 192 74 49.5



Milk & Dairy Products

Low-fat or fat-free milkor yogurt

=1 cup

Part-skim mozzarella

cheese

=1 1/2 ounces orabout 1/3 cup



Fruits

Apple, pear orbanana

=1 small

100 percent fruit juice

=1/2 cup

Click to edit Master text stylesSecond level● Third level● Fourth level● Fifth level



Rice, bread & grains

Cooked pasta or oatmealor rice

=1/2 cup

Whole-wheat bread

=1 slice

Whole-wheat crackers

=6 whole



Meat and beans

a portion of meat about thesize of a deck of cards is 3ounces.

Cooked skinless poultry or fish

=3 oz

Cooked lean meat = 1 ½ oz

Cooked legumes or dried beans

= ½ cup or 1 ice cream scoop

Egg = 1 medium



Vegetables

Raw leafy vegetables

=2 cups

Chopped, cooked orcanned vegetables

=1/2 cup



Distribution into meals:

Food TotalExchange

Breakfast(Exchange)

Lunch(Exchange)

Tea(Exchange)

Dinner(Exchange)

Milk (low fat) 1 1

Fruits 2 1 1

Rice 9 2 3 1 3

Protein

Meat 4 1 3

Fish 4 4

Fat 5 1 2 2

Sugar 1 1

Vegetables 2 1 1



Sample menu plan for 1500 kcal(50% CHO, 20% PROT, 30% FAT)

Food exchanges No. of exch Food portion Sample menu

Breakfast

-Cereal/grains

-Chicken

-Fat

-Low Fat Milk

2

1

1

1

2 pcs bread

1 boiled egg

1 tsp margarine

4 tbsp

2 pcs of sandwich with scrambled egg

1 box Low Fat Milk

Lunch

-Cereal/ grains

-Fish

-Vegetables

-Fat

-Fruit

3

4

1

2

1

1 ½ cup of rice

4 match box

½ cup (cooked)

2 tsp oil

½ guava

1 ½ cups of rice

4 match box of fish in soup

½ cup stir fried cabbage

½ pc guava

Plain water

Snack

-

Cereal/grains- Sugar

1

1

3 pcs plain crackers

1 tbsp

3 pcs plain crackers

1 cup of coffee/ tea with 1 tbsp of sugar

Dinner

-Cereal/ grains

-Chicken

-

Vegetables-Fat

3

3

1

2

1 ½ cup of rice

3 match box

½ cup (cooked)

2 ts oil

1 ½ cup of rice

3 match box of chicken tomyam

½ cup stir fried kangkung

R l l 3 l d



Diabetes Mellitus

Regular meals = 3 meals per day



IT’S YOUR CHOICE !

360 calories, 21 g fat 360 calories, 20 g fat



All in moderation



● Fifth level

Portion control is a useful tool

to help you maintain a healthyweight

>>> Size

Choose more low-calorie foods,such as fruits and vegetables,

you'll get the nutrients youneed, feel satisfied

>>> reduce the number

of calories you consume.



EXERCISEToo much energy containing foods you will become

overweight.Try taking more exercise to "burn off" some of the excessfood which you ate at you last meal



Diabetes Mellitus

2.5 - 4.9 cal/min 2.5 - 4.9cal/min2.5 - 4.9cal/min

How much calories we used ?



Diabetes Mellitus

5.0-7.4cal/min 5.0-7.4cal/min 5.0-7.4cal/min

How much calories we used ?

diet and wt management

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