meal assignment
TRANSCRIPT
8/7/2019 Meal Assignment
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MEAL PLANNING ASSIGNMENTNUTR 119: Elementary Foods (12/20/10)
Overview:
• Plan a menu for a full day
• Compare the menu to the food guidance pyramid
• Adjust menu to met nutritional requirements
• Prepare and evaluate the dinner meal.
Purpose:1. To apply menu planning concepts learned in class to plan a menu with
consideration of taste, texture, color, cooking methods, and nutritionalvalues.
2. To apply cooking techniques learned in lab when preparing a meal.
Assignment:
1. Write a draft menu for a day. Start my planning the entrée for the dinner meal, then the main dish for lunch and then finally breakfast. Keep in mindthe food guide pyramid you are planning. Remember that a serving size of protein is 2-3 ounces. Not the 6-8 ounces Americans are used toconsuming. Also, you might try vegetarian options.
2. Register on www.mypyramid.gov. This is a free website that will analyzeyour meal for nutrition content. There are several tutorials at the site toassist you in navigating.
3. Go to “My pyramid tracker”. Enter your draft menu under “Food IntakeEntry”. (You will need to enter all ingredients in recipes) Be sure and saveyour work.
4. Go to “Analyze Food Your Food Intake”. You will need 3 reportso Meeting 2005 Dietary Guidelines
o Nutrient Intakes
o My pyramid stats
Copy and paste these reports into your word document.
5. Analyze your draft menu and make necessary changes to your menu tomeet the Dietary Guidelines, Nutrient Intakes (for Protein, Carbohydrates,Fat, Calcium, Fiber and Vitamin C ONLY), and My Pyramid Stats.
6. Revise your menu as necessary.7. Repeat step 4 utilizing your revised menu.
8. Prepare the dinner meal only! After you prepare it, take a picture with youin it! Then complete the questions. Insert the picture in your document.
9. Submit completed project in drop box on ANGEL on due date (see syllabus)10. The grading rubrics is viewable in the drop box for the assignment. Please
refer to rubrics for specific grading criterion.
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Name: Nathaniel Witwer Student ID: 942395206
Draft Menu for One Day
The menu should include a list of all of the foods and beverages for one day.
BREAKFAST
Oatmeal (1 cup)Orange Juice (2 cups)
Whole Wheat bagel (1 Large)
LUNCHMilk (2 cups)
Ham and cheese sandwich (2 slices ham, 2 slices American cheese, 2 slices whole wheat bread)
Banana (1 regular)
DINNER
Grilled Chicken Breast (1/2 medium breast)
Peas(1 cup)
Mashed Potatoes (1 cup)water
SNACKS
Apple (1 medium)
Analysis Reports on Draft Menu:
<Copy and Paste Meeting Dietary Guidelines Here>
Dietary Guidelines
Recommendations
Emoticon Number of cup/
oz. Equ. Eaten
Number of cup/oz.
Equ. Recommended
Grain 6.5 oz equivalent 10 oz equivalent
Vegetable 2 cup equivalent 4 cup equivalent
Fruit 4.3 cup equivalent 2.5 cup equivalent
Milk 3.5 cup equivalent 3 cup equivalent
Meat and Beans 4.9 oz equivalent 7 oz equivalent
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Your Pyramid Stats
Milk Intake 3.5 cup equivalent
Milk Recommendation 3 cup equivalent
Meat and Beans Intake 4.9 oz equivalentMeat and
Beans Recommendation
7 oz equivalent
Vegetables Intake 2 cup equivalent
Vegetables
Recommendation
4 cup equivalent
Fruits Intake 4.3 cup equivalent
Fruits Recommendation 2.5 cup equivalent
Grains Intake 6.5 oz equivalent
Grains Recommendation10 oz equivalent
____________________________________________________________
Pyramid
Categories
Percent
Recommendation
Milk 117%
Meat and Beans 70%
Vegetables 50%
Fruits 172%
Grains 65%
Revised Menu for One Day
This menu should reflect the items that needed to be changed or added from draft menu.
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BREAKFAST
-Oatmeal (1 Cup cooked)-Orange Juice (2 Cups)
LUNCH
-Milk 2% (2 cups)
-Ham and Mayo Sandwich on whole wheat bread(2 slices low salt ham, 1 Tblsp. Mayo, 2
slices bread)- Sliced raw carrots (2 cups)
DINNER
-Grilled Chicken Breast(1/2 medium breast)
-Bakes Beans (1 cup, low sodium)-Raw green peas (2 cups)
-Milk (1 cup)-Water
SNACKS
-Whole Wheat bagel (1 extra large)-Apple (1 medium)
-Peanuts(1.25 oz. package)
Analysis Reports on Final Menu:
<Copy and Paste Meeting Dietary Guidelines Here>
Dietary Guidelines
RecommendationsEmoticon
Number of cup/
oz. Equ. Eaten
Number of cup/oz.
Equ. Recommended
Grain 8.7 oz equivalent 10 oz equivalent
Vegetable 4.7 cup equivalent 4 cup equivalent
Fruit 3.3 cup equivalent 2.5 cup equivalentMilk 3 cup equivalent 3 cup equivalent
Meat and Beans 7.4 oz equivalent 7 oz equivalent
Dietary Guidelines
RecommendationsEmoticon Amount Eaten Recommendation or Goal
Total Fat 24.1% of total calories 20% to 35%
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Saturated Fat 7.1% of total calories less than 10%
Cholesterol 169 mg less than 300 mg
Sodium 2670 mg less than 2300 mg
Oils * * *
Discretionary calories (solid fats,
added sugars, and alcohol)* * *
* Calculations for oils and discretionary calories from foods are under revision.
<Copy and Paste Nutrient Intake report here>
Nutrient Your Intake Recommendation or
Acceptable Range
Food Energy/Total Calories (kcals) 2422 2959
Protein (gm) 130 56
Carbohydrate (gm) 345 130
Total Fiber (gm) 61 38
Total Fat (gm) 64.9 53.8 - 94.2
Saturated Fat (gm) 19.1 < 26.9
Monounsaturated Fat (gm) 23 **
Polyunsaturated Fat (gm) 18 **
Linoleic (omega 6) (gm) 15.9 17
Alpha Linolenic (omega 3) (gm) 1.4 1.6
Cholesterol (mg) 169 < 300
Vitamin A (mcg RAE) 2061.4 900
Vitamin C (mg) 342.5 90
Vitamin E (mg α -TE) 9.4 15
Thiamin (mg) 3.3 1.2
Riboflavin (mg) 2.8 1.3
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Niacin (mg) 38 16
Folate (mcg, DFE) 698.9 400
Vitamin B6 (mg) 3.1 1.3
Vitamin B12 (mcg) 4 2.4
Calcium (mg) 1341.1 1000
Phosphorus (mg) 2540.3 700
Magnesium (mg) 669 400
Iron (mg) 15.8 8
Zinc (mg) 19.3 11
Selenium (mcg) 155.9 55
Potassium (mg) 5725 4700
Sodium (mg) 2670 1500 - 2300
**Nutrient has no established recommendation.
<Copy and Paste MY Pyramid Stats Here>
Your Pyramid Stats
Milk Intake 3 cup equivalent
Milk Recommendation 3 cup equivalent
Meat and Beans Intake7.4 oz
equivalent
Meat and
Beans Recommendation
7 oz equivalent
Vegetables Intake 4.1 cup equivalent
Vegetables
Recommendation
4 cup equivalent
Fruits Intake 3.3 cup equivalent
Fruits Recommendation 2.5 cup equivalent
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Grains Intake8.7 oz
equivalent
Grains Recommendation10 oz equivalent
____________________________________________________________
Pyramid
Categories
Percent
Recommendation
Milk 100%
Meat and Beans 106%
Vegetables 103%
Fruits 132%
Grains 87%
Insert picture of you and your
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Dinner Meal Preparation
Prepare the dinner meal. Take a picture (with you in it) and complete the forms.
Self-Evaluation of Dinner Meal and its Preparation
Evaluate your meal by completing the following form. Be honest and objective in your evaluation.
Time budgeting:
Time you planned to spend preparing the meal: 35 Mins Actual time spent:30 Mins
Comment on any differences
Good Fair Poor Comments, suggestions for improvement
Table settingX
Arrangementof food
X
Shape or formX
Color X
TextureX
TemperatureX
Flavor X
Size andportions
X
Creativity and challenge Good X Fair Poor
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Answer the following questions
What strategies did you use to add texture, color, taste and variety to your menu?
-I tried to keep the big clunky items to a minimum and from there I ended up addingitems that varied in color and textures to even out the menu-I also tried to vary where items were placed within the menu so not too many items thatwere similar were eaten at the same time
How did you bring creativity and challenge your menu?-Usually I make things from the can because it is more convenient and goes with myschedule better. However, for this assignment I prepared fresh vegetables and itemsthat I normally wouldn’t make such as grilled chicken to add to the challenge
What changes did you need to make in order to meet the nutritional requirements?-For the most part my nutritional requirements were good but my sodium intake was toohigh. It almost seemed like I had to look for low sodium components to fit therequirements for that area
What cooking principles you learned in class or lab in did you incorporate in preparingthe dinner meal?-To add variety to the items that you eat-Using different cooking methods to create tastes that enhance the flavor of meals-To use raw ingredients instead of canned or processed goods to produce a better quality meal
List three things you learned in completing this assignment.-It’s really hard to find low sodium food items
-Going away from what is convenient produces a better meal in the end and might beworth it to do more often-Just adding a few healthy snacks during the day can really help in achieving a diet thatmeets nutritional recommendations