Answer all questions and fill all table for this case : Female 35 years. Moderat (active) 168cm 58 kg calculate: 1- BM

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Answer all questions and fill all table for this case :
Female 35 years.
Moderat (active)
168cm
58 kg
calculate:
1- BMI
2- EER
3-Macronutrients distribution
protein 18%
fat 28%
CHO 54%

Answer All Questions And Fill All Table For This Case Female 35 Years Moderat Active 168cm 58 Kg Calculate 1 Bm 1 (38.22 KiB) Viewed 108 times

Answer All Questions And Fill All Table For This Case Female 35 Years Moderat Active 168cm 58 Kg Calculate 1 Bm 2 (127.7 KiB) Viewed 108 times

Answer All Questions And Fill All Table For This Case Female 35 Years Moderat Active 168cm 58 Kg Calculate 1 Bm 3 (151.27 KiB) Viewed 108 times

- |- Case description: Sex: Age: Weight: Height: - BMI Physical activity (PA): Clinical history/Diseases: Diet order: II- Calculations of total energy expenditure-TEE/EER (kcal/day): III- TEE distribution (%): - Carbohydrate • Percent: Kcal Grams: - Protein • Percent: Kcal Grams: - Fat Percent: Kcal Grams: . .
Fat (9) Protein (9) g Energy (kcal) kcal g IV- Menu planning table-the Food Lists system Food list Total CHO (g) g Servings Milk and milk subs. Skimmed Reduced fat Whole Fruits Nonstarchy Vegetables Sweets, Desserts and Other Carbohydrates Subtotal 1 Starch Subtotal 2 Protein: Lean protein Medium fat protein High fat protein Subtotal 3 Fats Grand Total Percentage error (must be less than 5%) Percentage error = {(Grand total – requirements)/requirements} x 100% 1- Carbohydrates 2- Proteins 3- Fats 4- Energy فاصل صفحات
Lunch Dinner Snack 1 Snack 2 Snack 3 V- Number of food servings/meal Food list/meal Total Breakfa servings st Milk and milk subs Fruits Nonstarchy Vegetables Sweets, Desserts and Other CHOS Starch Proteins Fats VI- Menu/day Food Item Food Quantity Food List Food preparation method (e.g. grilled/ boiled/ fried/ peeled etc.) Number of servings Breakfast Snack 1 Lunch Snack 2 Dinner Snack 3