13.2: Nutrition Calculations Reference Sheet
- Page ID
- 21580
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)Background Information: 1 kilogram = 2.2 pounds 1 inch = 2.54 centimeters 60 inches = 5 feet
Anthropometric Calculations |
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Hamwi Method for Ideal Body Weight (IBW) |
Female equation 5 feet = 100#, every inch over add 5# Male equation 5 feet = 106#, every inch over add 6# |
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Ideal Body Weight Range (IBW range) |
Add/subtract 10% of IBW |
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Percent Ideal Body Weight (% IBW) |
Actual Weight X 100 IBW |
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Analysis of IBW |
Greater than 120% of IBW: Obese 110%-120% of IBW: Overweight 90%-109% of IBW: Adequate 80%-89% of IBW: Underweight 70%-79% of IBW: Moderately underweight Less than 70% of IBW: Severely underweight |
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Percent Usual Body Weight (UBW) |
Actual Weight X 100 UBW |
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Analysis of UBW |
Changes of 10% or less of no major concern unless person above or below IBW Changes of 10% or more need to be addressed, is weight gain or loss desired or planned |
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Body Mass Index (BMI) |
Weight in pounds x 703 (height in inches)2 |
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Analysis of BMI |
BMI< 18.5 = Underweight BMI 18.5 -24.9 = Normal BMI 25-29.9 = Overweight BMI 30 – 34.9 Class 1 Obesity BMI 35 – 39.9 = Class 2 Obesity BMI over 40 = Class 3 Extreme Obesity |
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Waist Circumference |
Males < 40 inches = Healthy Females < 35 inches = Healthy |
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Waist-to-Hip Ratio |
Waist Circumference / Hip Measurement |
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Analysis of Waist-to-Hip Ratio |
Males > 0.9 Abdominal Obesity Females >0.85 Abdominal Obesity |
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Body Fat Percentage |
MEN: WOMEN: 2-4% body fat is essential 10-12% is essential 6-13% is an athletic body fat range 14-20% is a healthy range for athletes 14-17% is considered a 'fit' range 21-24% is healthy for fitness 18-25% is acceptable 25-31% is an 'acceptable' range above 26% is considered obese above 32% is considered obese |
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Fat Mass |
Body Weight x Body Fat % |
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Lean Mass |
Body Weight – (Body weight x Body Fat %)
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Estimating Nutrients Needs for Adults |
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Basal Metabolic Rate (BMR): Energy needed to keep you alive |
Male: weight in kg x 1 calorie/kg/hour x 24 hours Female: weight in kg x 0.9 calorie/kg/hour x 24 hours |
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Total Energy Expenditure (TEE): Energy needed to keep you alive plus activity factor |
BMR x Activity Factor Sample Activity Factors: Confined to bed: 1.2 Out of bed, low activity 1.25 Average activity 1.65 Highly active 2.0 |
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Quick Determination of Total Energy Expenditure (TEE) • Another method for estimating daily energy needs for adults • Used frequently in a clinical setting |
Weight in kilograms x Activity factor Activity/stress Factor: Minimal Activity (bedridden): 25 kcal x kg Normal Activity (ambulatory): 30 kcal x kg Moderate Activity (exercise 3x/week): 35 kcal x kg Increased Activity (exercise 5x/week): 40 kcal x kg Intense Activity (exercise daily): 45 kcal x kg |
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Determining Protein Needs |
Weight in kg X protein factor Protein Factor: Normal activity 0.8gm/kg/day Daily physical activity 1.0-1.2 gm/kg/day Heavy daily physical activity 1.2-1.5 gm/kg./day |
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Determining Fluid Needs • Can determine based on calorie intake OR weight |
1 ml of fluid for every calorie intake OR Weight in kg x Fluid factor Fluid Factors: 25 ml X kg body wt for > 75 yo or inactive 30 ml X kg body wt for 55-75 yo or moderately active 35 ml X kg body wt for 20-55 yo or moderately active 40 ml X kg body wt for 16-30 yo or highly active |