Standardization of Per Capita Budget for Meal Provision of Patients of the Department of Health (DOH) and Local Government Unit (LGU) Hospitals in the Country

June 13, 2016

DOH ADMINISTRATIVE ORDER NO. 2016-0020

 

I. Background and Rationale

According to the Hospital Licensure Act (RA 4226) of 1971, the Nutrition and Dietetics Service is one of the six (6) major services of a hospital and is integral to total patient care. As such, the Nutrition and Dietetics Service of each hospital plays a crucial role in quality patient care which includes provision of nutritious meals tailored to the patient's specific health condition.

Studies show that malnutrition cases among hospital patients are at an alarming rate, which may be starvation-related, chronic-disease related, or hospital-related. A 10-year study conducted by St. Luke's Medical Center revealed that 45.6% of their patients were malnourished while admitted in the hospital. Moreover, the Philippine Society for Parenteral and Enteral Nutrition states that the rate of malnutrition in Philippine hospitals is 35 to 50%. This malnutrition rates are in fact reflective of undernutrition.

An analysis of the one-week cycle menu presented by five (5) LGU Hospitals and ten (10) DOH Hospitals in Visayas and Mindanao regions revealed that only 59% of the 1,800 kilocalorie daily allowance is met while for the macronutrient intake, carbohydrates is met at 63%, protein at 70% and fats at 53% with the mean daily cost of the diet at Php74.39 per patient. The cost of meal ranged from Php45.20 to Php61.68/patient meal/day in LGU-funded level 1 to 3 hospitals, while in DOH-funded Medical Centers and Regional Hospitals the range was Php61.63 to Php68.79. (Evaluation of Dietary Services of Selected Hospitals, Philippines, 2014).

It is therefore imperative for government hospitals to be allocated with increased per capita budget for meals to enable the Nutrition and Dietetics Service to achieve its goal of providing patient-centered dietetics services which are focused on the quantity and quality of meals served to inpatients.

II. Objectives

General Objective:

To prescribe and implement a standardized per capita budget for meals of inpatients in DOH and LGU Hospitals.

Specific Objectives:

1. To provide guidance to Hospital Administrators and Nutritionist-Dietitians on the planning and implementation of interventions appropriate for hospital inpatients within the recommended per capita budget. TCAScE

2. To support budgetary increase and standardization for inpatient meals.

III. Guiding Principles

This Order is governed by the following principles:

1. Rights-based Approach. The provision of diet based on the disease condition of each patient is anchored on respect for the rights to nutritionally adequate and safe food as stipulated in the Philippine Constitution.

2. Systems Approach. Sustained provision of nutritionally adequate and appropriate diet is contingent on the adoption of a systems approach that initiates fundamental reforms in health and nutrition service delivery management.

3. Life-cycle Based Interventions. The health and nutritional care must be aligned with the requirements and conditions of individuals at various stages of the life-cycle.

4. Equity. Population groups confined in DOH and LGU Hospitals with the least access to quality health and nutritional care must be given top priority for provision of meals and special dietary needs.

5. Complement of Interventions. Health and nutritional care must be complemented with other dietetics services including nutrition counselling, case referral system and follow-up.

6. Evidence-based Interventions and Approach. This policy guideline was developed based on 2013 Evaluation of Dietary Services of Selected Hospitals gathered by the Food and Nutrition Research Institute-Department of Science and Technology and from other relevant researches and studies.

7. Dietary Diversification. Meeting the prescribed energy and nutrient requirements of in-patients can be facilitated through offerings of variety of food sources at minimal cost. This is attainable through increased food production in the hospital and establishment of sustainable food networks.

IV. Scope and Coverage

This Order shall apply to all Government Hospitals under the DOH, National Government Agencies (NGA) Hospitals, and the Local Government Units except those under Government Owned and Controlled Corporations. The allocated per capita meal budget covers both Regular and Special Diets as prescribed for inpatients.

V. Definition of Terms

1. Adequate Nutrition — also known as good nutrition, attained through the right balance of macronutrients and micronutrients to deliver the appropriate Recommended Energy Nutrient Intake (RENI) and Total Energy Requirement (TER) for the patient fast recovery and reduced length of hospital stay.

2. Budgetary Meal Allowance — an estimated cost of meal/day which serves as basis for comparison and control of food expenses especially for expenditures at the Nutrition and Dietetics Service.

3. Continuum of Care — is a concept involving an integrated system of care that guides and tracks patients over time through a comprehensive array of health and nutrition services spanning all levels of care.

4. Diet — a measured regimen of food and beverages a person eats and drinks for a prescribed period of time. This includes special or therapeutic diets for inpatients.

5. Dietetic Intervention — refers to a plan of action designed with the intent of changing dietary-related behaviours, risk factors, environmental condition and other aspects of nutrition and health affecting the status of an individual, group or population.

6. Food Quality and Safety Standards — are tools/parameters/guidelines to food processing and preparation, food labelling, food hygiene, food additives and pesticide residues. Policies on biotechnology and food for the management of governmental import and export inspection and certification systems for foods are also covered.

7. Hospital Food Service — a section in the health care facility that plans, prepares, serves meals according to acceptable standards of management such as aesthetics appeal, taste sanitation, nutrition, budget and the facilities available.

8. Nutrition and Dietetics Service — is a section in the health care facility headed by a permanent licensed Nutritionist-Dietitian that primarily provides quality and nutritionally adequate diet for optimal nutrition among inpatients.

9. Recommended Energy and Nutrient Intake (RENI) — is the daily requirement for energy, protein, carbohydrates, fat, vitamins, electrolytes, minerals, and water.

10. Special Dietary Requirement — refers to the minimum amount of specific nutrients needed by the body to attain a specified state of health. (See Annex A)

11. Therapeutic Diet — is a meal plan which is a modification of regular diet prescribed by a physician and planned by a Nutritionist-Dietitian that is tailored to fit the nutrition need of a particular person based on his/her medical condition.

VI. General Guidelines

The following guidelines should be observed in all DOH, NGA and LGU Hospitals:

1. Nutrition and Dietetics Service shall ensure delivery of health and nutrition care of utmost quality that will provide patient's meals, especially those dietary requirements and/or prescribed therapeutic diets to achieve the best possible outcome.

2. Hospitals, shall provide adequate budget appropriation based on the following:

a) Chiefs of Hospitals shall strictly enforce 1,800 kcalories as prescribed by the physician for a normal and regular diet of an adult person using actual number of inpatients or an equivalent of at least the Php150 pesos/day meal allowance for inpatient. Basis of computation is shown in Annex B and Annex C.

b) DOH and all other government hospitals shall earmark a per capita meal budget of at least Php150.00/day sourced from hospital income, PhilHealth payments, general appropriations (MOOE) and other possible sources.

c) This minimum rate shall apply to all patients regardless of capacity to pay or income classification. cTDaEH

d) Adjustment of the per capita meal budget allowance shall be based on the inflation rate of every three years.

e) Unless otherwise prescribed by the attending physician, DOH and government hospitals shall serve inpatient meals of at least 1,800 kcalories per day of the patient's energy requirement provided by the following major nutrients: carbohydrates (60%), protein (15%) and fats (25%).

VII. Implementing Mechanisms

The oversight for the implementation of this policy shall rest with the Health Facility Development Bureau under DOH Cluster Head of Office for Technical Services-B. Recognized stakeholders based on their mandates shall assist in the implementation of the policy nationwide.

In order to institutionalize the implementation of this Standardized Meal Allowance Initiative, the DOH Central Office and attached agencies, DOH Regional Offices, DOH Hospitals, Local Government Unit (LGU) Hospitals, and National Government Agencies Hospitals (NGA) shall:

1. Disseminate and inform staff about the Standardized Meal Allowance initiatives.

2. Ensure that the Hospital Finance Officer implements at least Php150.00 pesos per patient per day the policy for budget and procurement purposes. Other computation for the Total Energy Requirement shall emanate from the 1,800 or Recommended Energy Nutrient Intake (RENI) or based from the prescribe diet of the physician for a specific individual.

3. The amount of one hundred fifty pesos (Php150.00) for 1,800 calories/day as prescribed by the physician is applicable to all diets, whether Regular or Therapeutic, and even for Tube feeding preparation in all kinds of patients, service or paying.

4. Ensure that the Hospital Food Service shall serve meals to patients based on guidelines prescribed by this Administrative Order.

5. Ensure that patient's adequacy of intake shall be monitored through plate food waste, patients' satisfaction survey regularly done and analyzed by the Nutritionist-Dietitian. 

6. Ensure that the Chief Nutritionist-Dietitian of the hospital submits an annual report to the Chief of Hospital concerning compliance with the Administrative Order, copy furnished the Department of Health-Health Facility Development Bureau.

VIII. Roles and Responsibilities

A. Department of Health

1. Health Facility Development Bureau (HFDB)

 The DOH-HFDB shall oversee the implementation of this Order. It will undertake the following tasks:

a. Lead in the advocacy and dissemination of the policy in the DOH-Retained and LGU Hospitals.

b. Coordinate and provide nutrition technical inputs for the operationalization of the policy and other relevant initiatives.

c. Lead in the monitoring and evaluation of the policy implementation.

d. Lead in the periodic conduct of research and development strategies relative to the policy implementation.

2. DOH-Regional Offices

a. Guide the implementation of the policy in all DOH and LGU hospitals within its catchment areas.

b. Support the dissemination of the policy at the regional level.

c. Advocate for the adoption of the policy to LGUs.

d. Provide technical assistance to LGUs on the provisions of the policy.

e. Support monitoring and evaluation of policy implementation.

f. Facilitate submission of reports from DOH Retained Hospitals and LGUs.

3. DOH Hospitals

a. Ensure the adoption and implementation of the policy.

b. Build capacities for the implementation of the policy.

c. Monitor the prescribed menu through the Chief Nutritionist-Dietitian of 1,800 kcalories with the equivalent of at least Php150.00/day meal of a patient or as prescribed by the physician or any other computation of Total Energy Requirements (TER) of a patient.

d. Earmark appropriate budget for the policy operationalization.

e. Monitor and evaluate the outcome and impact of the policy implementation.

f. Provide feedback for policy review and updating.

g. Prepare and submit reports of accomplishments.

4. Local Government Unit Hospitals

a. Ensure the adoption and implementation of the policy.

b. Advocate for the adoption of the policy through the issuance of Executive Orders, ordinances, etc. to Local Chief Executives (LCEs).

c. Earmark appropriate budget for the policy operationalization.

d. Build capacities for the implementation of the policy.

e. Monitor and evaluate the outcome and impact of the policy implementation.

f. Provide feedback for policy review and updating.

g. Prepare and submit reports of accomplishments.

5. Philippine Health Insurance Corporation (PhilHealth)

a. Integrate the budget for the Nutrition and Dietetics Service in the computation of case rates and diagnosis-related groups (DRG).

b. Monitor the compliance of hospitals in the breakdown of budget allocation.

IX. Repealing Clause

All issuances inconsistent with this policy are hereby revised, modified, or rescinded accordingly. cSaATC

X. Effectivity Date

This policy shall take effect immediately after publication in the DOH Intranet and in a newspaper of general circulation.

(SGD.) JANETTE P. LORETO-GARIN, MD, MBA-HSecretary of Health

ANNEX A

Recommended Energy Intakes per day

Life stage/	Weight	Energy
age group	(kg)		(kcal)
	M	F	M	F
Infants, mo.
0-5	6.5	6.0	620	560
6-11	9.0	8.0	720	630
Children, yr.
1-2	12.0	11.5	1000	920
3-5	17.5	17.0	1350	1260
6-9	23.0	22.5	1600	1470
10-12	33.0	36.0	2060	1980
13-15	48.5	46.0	2700	2170
16-18	59.0	51.5	3010	2280
Adults, yr.
19-29	60.5	52.5	2530	1930
30-49	60.5	52.5	2420	1870
50-59	60.5	52.5	2420	1870
60-69	60.5	52.5	2140	1610
=70	60.5	52.5	1960	1540
Pregnant				+300*
Lactating				+500
* For 2nd and 3rd trimesters only

Acceptable Macronutrient Distribution Ranges

Life stage/		Range (% of Energy)
age group	Protein	Total Fat	Carbohydrate*
Infants, mo.
0-5	5	40-60	35-55
6-11	8-15	30-40	45-62
Children, yr.
1-2	6-15	25-35	50-69
3-18	6-15	15-30	55-79
Adults, yr.
=19	10-15	15-30	55-75

Note: Acceptable Macronutrient Distribution Range (AMDR) is the range of intakes for a particular energy source (carbohydrate, protein or fat) that is associated with reduced risk of chronic diseases while providing adequate intakes of essential nutrients, expressed as a percentage of total energy intake.

* The AMDR for carbohydrate is the percentage of total energy available after taking into account that consumed as protein and fat, hence the wide ranges.

Recommended Nutrient Intakes per day (Macronutrients)

 

Recommended Nutrient Intakes per day (Vitamins)

 

Recommended Nutrient Intakes per day (Minerals)

 

Estimated Average Requirements per day

 

Tolerable Upper Intake Levels or Upper Limits per day

 

Additional Recommendations

 

ANNEX B

Justification on the Computation of Meal Allowance at the Nutrition and Dietetics Service for the P150.00/Day/Patient

Breakfast	Lunch	Supper
Day 1	Day 2	Day 3	Day 4	Day 1	Day 2	Day 3	Day 4	Day 1	Day 2	Day 3	Day 4
37.21	52.62	44.93	53.42	52.46	48.82	49.72	44.22	57.71	43.91	52.07	47.41
Average cost: P47.50	Average cost: P48.81	Average cost: P50.27
Average cost: P146.58/patient/day

Justification on the Computation of Meal Allowance at the Nutrition and Dietetics Service for the P150.00/Day/Patient

Day 1
		Breakfast	Lunch	Supper
	Cost of Raw Food	24.64	39.89	45.14
	Cost of LPG	1.51	1.51	1.51
	Cost of Water	.14	.14	.14
	Cost of Electricity	1.24	1.24	1.24
	Cost of Labor	8.6	8.6	8.6
	Others
	Food Wrap	.90	.90	.90
	Liquid Soap	.10	.10	.10
	Powdered Soap	.04	.04	.04
	Sodium Hypochlorite	.02	.02	.02
	Disposable hand gloves	.02	.02	.02
		––––––	––––––	––––––
		37.21	52.46	57.71
				––––––
		Total		147.38
				=====
Day 2
		Breakfast	Lunch	Supper
	Cost of Raw Food	40.05	36.25	31.34
	Cost of LPG	1.51	1.51	1.51
	Cost of Water	.14	.14	.14
	Cost of Electricity	1.24	1.24	1.24
	Cost of Labor	8.6	8.6	8.6
	Others
	Food Wrap	.90	.90	.90
	Liquid Soap	.10	.10	.10
	Powdered Soap	.04	.04	.04
	Sodium Hypochlorite	.02	.02	.02
	Disposable hand gloves	.02	.02	.02
		––––––	––––––	––––––
		52.62	48.82	43.91
				––––––
		Total		145.35
				=====
Day 3
		Breakfast	Lunch	Supper
	Cost of Raw Food	32.36	37.15	39.5
	Cost of LPG	1.51	1.51	1.51
	Cost of Water	.14	.14	.14
	Cost of Electricity	1.24	1.24	1.24
	Cost of Labor	8.6	8.6	8.6
	Others
	Food Wrap	.90	.90	.90
	Liquid Soap	.10	.10	.10
	Powdered Soap	.04	.04	.04
	Sodium Hypochlorite	.02	.02	.02
	Disposable hand gloves	.02	.02	.02
		––––––	––––––	––––––
		44.93	49.72	52.07
				––––––
		Total		146.72
				=====
Day 4
		Breakfast	Lunch	Supper
	Cost of Raw Food	40.85	31.65	34.84
	Cost of LPG	1.51	1.51	1.51
	Cost of Water	.14	.14	.14
	Cost of Electricity	1.24	1.24	1.24
	Cost of Labor	8.6	8.6	8.6
	Others
	Food Wrap	.90	.90	.90
	Liquid Soap	.10	.10	.10
	Powdered Soap	.04	.04	.04
	Sodium Hypochlorite	.02	.02	.02
	Disposable hand gloves	.02	.02	.02
		––––––	––––––	––––––
		53.42	44.22	47.41
				––––––
		Total		145.05
				=====

 

Cost of LPG

Ave. Consumption: 2 Cylinders (50kg) in 3 days
	: P2,730/50kg cylinder
	: P2,730.00 X 2 cylinder = P5,460.00
	: P5,460.00
	––––––––
	3 days
	: P1,820.00
	––––––––
	400 pts.
	: P4.55/pt.
	––––––––
	3 meals
Cost of LPG/Patient/Meal: P1.51/pt./meal

Cost of Electricity

Average Consumption: 6,269.61 KwHR/Month = P44,514.23/month
	P44,514.23/month
	–––––––––––––––
	30 days
	P1,483.81/day
	–––––––––––––––
	3 meals
	P494.60
	–––––––––––––––
	400 patients
Cost of Electricity/Patient/Meal: = P1.24

Cost of Water

Average Consumption: 90 cu.m/month (P4,884.40)
	P4,884.40
	––––––––––
	30 days
	P162.81/day
	––––––––––
	3 meals
	P54.27
	–––––––––––––––
	400 patients
Cost of Water/Patient/Meal: = P0.14

Cost of Labor

 

Personnel	No. of Personnel	Rate/day	Total
Nutritionist-Dietitian II	3	1,131.00	3,393.00
Nutritionist-Dietitian-Contractual	1	355.00	355.00
Cook II	4	546.27	2,185.08
Cook-Contractual	1	275.00	275.00
Office Aide	1	275.00	275.00
Food Server-Contractual	13	275.00	3,575.00
Encoder-Contractual	1	275.00	275.00
			––––––––
			10,333.80
			=======

 

Cost of Labor/Day/Patient
	=	10,333.80
		––––––––––
		400 patients
	=	25.83/patient/day
		––––––––––––––
		3 meals
Cost of Labor/Patient/Meal: P8.61/patient/meal

Cost of Other Supplies

Cling Wrap
Average Consumption: 1 roll/meal
	P358.00/roll/meal
	––––––––––––––––
	400 patients
Cost of Other Supplies/Patient/Meal = P0.90
Liquid Soap
Average Consumption: 1 pack (600ml.)
	P128.00/pack
	–––––––––––
	3 meals
	P42.66
	–––––––––––
	400 patients
Cost of Liquid Soap/Patient/Meal: P0.10
Powdered Soap
Average Consumption: 1 bag (2000g) in 4 days
	P169.00/bag
	––––––––––
	4 days
	P42.25/bag
	––––––––––
	3 meals
	P14.08
	––––––––––
	400 patients
Cost of Powdered Soap/Patient/Meal: = P0.04
Sodium Hypochlorite
Average Consumption: 1 gallon (4 liters) in 7 days
	P157.00/gallon
	––––––––––––
	7 days
	P22.43/day
	––––––––––––
	3 meals
	P7.48/meal
	––––––––––––
	400 patients
Cost of Sodium Hypochlorite/Patient/Meal: = P0.02
Disposable Hand Gloves
Average Consumption: 1 pack (100 pcs.) in 2 days
	P45.00/pack
	–––––––––––
	2 days
	P22.50/day
	–––––––––––
	3 meals
	P7.50/meal
	–––––––––––
	400 meals
Cost of Disposable Hand Gloves/Patient/Meal: = P0.02

 

ANNEX C

Sample Regular Meal Plan (1800 kcal)

Menu	Exchange	Kilocalorie	Costing
Breakfast
Banana	1 pc.	40	4.3
Sliced Bread	2 slices bread (90g)	100	2.7
Arrozcaldo with	1 cup Lugaw	66.6	2
Hard Cooked Egg	1 pc. Egg-medium	122	5
	30 g Chicken Breast	41	5.6
	1 tsp. Oil	45	.5
	Garlic, Onion,		.5
	Peeper, patis, salt		.5
Coffee Mix	1 sachet Kopiko black (3 in 1)	90	4.15
Margarine	2 tsp.	90	2.19
		–––––––––	–––––––––
		594.6 kcal	P24.64
Lunch
Bangus Sinigang	2 1/2 MBS Bangus, (105g-EP)	123	12.6
	1/4 cup Radish & Kangkong	8	2.00
	Onion, Tomatoes, Sampalok		1.00
Bihon Guisado	1/2 cup Bihon	50	2.16
	10 gms Chicken breast	13.6	1.23
	1/4 cup of Cabbage, Sayote, Carrot	8	2.50
	Onion, Garlic, pepper		.50
	1 tsp. Oil	45	.50
Rice	1 1/4 cup	250	9.90
Tropical Fruit Salad	Watermelon, papaya, banana	40	4.5
	4 tsp. Condensed milk	20	2
	1 tbsp. All Purpose Cream	45	1
		–––––––––	–––––––––
		602.6 kcal	P39.89
Dinner
Bistek Tagalog	2 1/2 MBS Beef laman	123	19
	Sugar, Pineapple Juice	12	3
	2 tsp. Oil	90	.5
	Habitsuelas		.5
	Cornstarch	2.5	.3
	Calamansi		.5
	Pepper, Garlic, Onion		2
Togue-Carrots	1/2 cup Togue (25g) & Carrot (20g)	16	4
Guisado	5g Shrimps (500g: 100pts)	8.2	1.5
	Sugar (60g: 100pts)	2.4	1
	1 tsp. Oil	45	.5
	Patis		.5
	Onion, Garlic		.5
Rice	1 1/4 cup	250	9.90
Papaya	1 slice (120g-AP)	40	1.44
		–––––––––	–––––––––
		589.1kcal	P45.14
		–––––––––	–––––––––
Total		1786.3kcal	P109.67
		========	========

Sample Regular Meal Plan (1800 kcal)

Menu	Exchange	Kilocalorie	Costing
Breakfast
Watermelon	1 slice (226g-AP)	40	4.5
Rice	1 1/4 cup	250	9.90
Hotdog	2 pcs. Hotdog	135.3	12
	1 tsp. Oil	45	.5
Milk with Sugar	1 sachet Bearbrand Swak, 33 gms	153.5	11.15
	1 sachet Brown sugar	20	2
		–––––––––	–––––––––
		643.8 kcal	P40.05
Lunch
Chicken Estofado	2 MBS Chicken	82	10
	20 g saba	20	.5
	20 g camote	16	.5
	2 tsp. Oil	90	.50
	Garlic, onion, bell pepper, laurel		1.5
	Soy sauce, Tomato sauce		1
	Cornstarch	2.5	.5
	Sugar	5	.5
Pechay Guisado with	1/2 cup Pechay	16	2
Beef	15 g Beef	20.5	2.85
	1 tsp. Oil	45	.5
	Garlic, onion, tomatoes, bell pepper		1.5
	Patis		.5
Rice	1 1/4 cups	250	9.9
Pineapple	1 slice	40	4
		–––––––––	–––––––––
		587 kcal	P36.25
Dinner
Breaded Fish	2 1/2 MBS Matambaka	102.5	12.5
	2 tsp. Oil	90	1
	10 gms Flour (1kg: 100pts)	4.5	.5
	Cornstarch	2.5	.5
Banana Heart with	1/2 cup Banana Heart	16	2
Oyster Sauce	1 tsp. Oil	45	.5
	Garlic, onion, bell pepper		1
	Sugar	2.5	1
	Soy sauce		1
Rice	1 1/4 cup Rice	250	9.90
Papaya	1 slice (120g-AP)	40	1.44
		–––––––––	–––––––––
		553 kcal	P31.34
		–––––––––	–––––––––
Total		1783.8 kcal	P107.64
		========	========

Sample Regular Meal Plan (1800 kcal)

Menu	Exchange	Kilocalorie	Costing
Breakfast
Papaya	1 slice (120g)	40	1.44
Rice	1 1/4 cup	250	9.9
Corned Beef Guisado	45 gms Corned Beef	129	10
	1 tsp. Oil	45	.5
	Onion, garlic, salt		.5
Boiled Egg	1 pc.	122	4.5
Chocolate Drink	1 sachet Milo, 22 gms	93	5.52
		––––––––––	––––––––––
		679 kcal	P32.36
Lunch
Chicken Afritada	2 MBS Chicken	82	14
	1/4 cup Carrots, potato, green peas	8	1
	Onion, salt		.5
	Sugar	2.5	.5
	Catsup, tomato sauce		1
	1 tsp. Oil	90	.5
Ginataang Kamansi	1/3 cup kamansi	16	2
	2 tsp. Coconut milk	45	1
	Dilis (1/4 kl: 100 pts)	7.95	.45
	1/2 tsp. oil	22.5	.5
	Garlic, Onion, Ginger, Green		.5
	Onions
	Salt, sugar		.5
	Kalawag powder		.5
Rice	1 1/4 cup	250	9.90
Banana	1 pc.	40	4.3
		––––––––––	––––––––––
		563.95 kcal	P37.15
Dinner
Fish Tausi	2 1/2 MBS Barileson	102.5	14
	Egg (10 pcs: 100 pts)	12.2	.5
	Sugar (1/4 cup: 100 pts)	2.4	.1
	Cornstarch (1 kg: 100 pts)	2.5	.3
	Flour (1kg: 100 pts)	4.5	.2
	2 tsp. Oil	90	2
Squash-Alugbati	1/2 cup Squash and alugbati	16	1
Guisado	1/2 tsp. Oil	22.5	.5
	Garlic, Onion		.5
	Salt		.5
Rice	1 1/4 cup	250	9.90
Ponkan	1 pc.	40	10
		––––––––––	––––––––––
		545.1 kcal	P39.5
		––––––––––	––––––––––
Total		1788.05 kcal	P109.01
		=========	=========

 

Sample Regular Meal Plan (1800 kcal)

Menu	Exchange	Kilocalorie	Costing
Breakfast
Banana	1 pc.	40	4.3
Rice	1 1/4 cup Rice	250	9.9
Chicken Adobo	2 1/2 MBS Chicken	102.5	12
	1 tsp. Oil	45	.5
	50g Potatoes	25.64	1
	Soy sauce, Vinegar		.5
	Salt, Onion, Garlic, Pepper		.5
Milk with Sugar	1 pack Bearbrand swak, 33 gms	150.15	11.15
	1 sachet Sugar	20	1
		––––––––––	––––––––––
		633.29 kcal	P40.85
Lunch
Paksiw na Tulingan	2 1/2 MBS Tulingan	102.5	12.5
	1 tsp. Oil	45	.5
	Vinegar, onion, Pepper		.5
Squash-Stringbeans	1/2 cup Squash & stringbeans	16	1
Guisado	1 tsp. Oil	45	.5
	Sugar	2.5	.25
	Onion, garlic, salt		.5
	Patis		.5
Rice	1 1/4 cup Rice	250	9.9
Potato Salad	40 g Potato, 20 g carrots	24+4 = 28	2
	10 g Pineapple tidbits, 5g raisins	4+13.3 = 17.3	1
	1 tsp. mayonnaise	45	.5
	1/2 tbsp. All Purpose Cream	22.5	1
	10g Cheese	15	.5
	2 tsp. Condensed Milk	20	.5
		––––––––––	––––––––––
		608.8 kcal	P31.65
Dinner
Beef Patties	75g Beef laman (2 1/2 exch)	123	19
	Sugar	2.5	.5
	2 tsp. Oil	90	.5
	Onion, garlic, pepper		.5
Cucumber-Tomato-	1/2 cup Cucumber-Tomato	16	1
Pineapple Salad	20g Pineapple tidbits	10.6	1
	Vinegar, salt		.5
	Sugar	2.5	.5
Rice	1 1/4 cup	250	9.90
Papaya	1 slice (120g-AP)	40	1.44
		––––––––––	––––––––––
		534.61 kcal	P34.84
		––––––––––	––––––––––
Total		1776.69 kcal	P107.34
		=========	=========

Published in The Philippine Star on July 1, 2016.