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( Alexander )look at the chart that says recommendation for the recommendation and compare it to the amount he ate ( in the chart below it )and write the benefit or consequence of that nutrient.I will attach everything I need you to do the nutrient analysis part and the introduction
meal_planning___final_plan_all_sections.docx

person__alexander.pdf

recipe__russian_palaces_vegetable_borscht.pdf

recipe__russian_grenki.pdf

recipe__uha_soup.pdf

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FINAL MEAL PLANNING ASSIGNMENT
DESCRIPTION
Students will plan TWO days of menus which are realistic in preparation time and meet the
nutritional needs of household members.
Students will utilize cultural considerations in planning the TWO days of menus in order to meet
the nutritional needs of the household members. Meals will be designed and intended to be
prepared at home (absolutely NO restaurant or fast foods), though not necessarily eaten at
home.
Students will select a household of a different cultural or ethnic background from their own.
The Final Meal Planning Assignment is worth up to 100 points per student. One report is to be
submitted per group.
Final Meal Planning Assignment = UP TO 100 POINTS
Introduction, creativity, innovation, conclusion



Clearly state the purpose of the Final Meal Planning Assignment and the topics to be
covered in the introduction.
Demonstrate creativity and innovation in menu design/meal planning, recipes, meeting
client’s needs, etc.
Write a thoughtful conclusion. Consider key accomplishments, findings, or learning
experiences, etc.
o Avoid, “In conclusion…” or “In summary…”
Section I. Context
Submit revised and updates (as needed) Parts A through D.

See comments in provided in Preliminary Meal Plan.
Section II. Meal Plans
Part A. Menu Design and Presentation = 10 points
▪ Consider the menu of your (yes your) favorite restaurant. What do you like about it? What
do you not like about it? Ok. Stop there for a moment.
▪ Your menus should reflective an increased sensitivity to your client’s specific demands
(needs) and resources as they relate to nutrition and culture.
o Are meals balanced aesthetically (color, variety)? Are meals feasible, considering
time, money, culture? Are menus complete (all food and beverage items, snacks
included)?




Your client is now living in the U.S. You must consider your client’s culture as you plan TWO
days of menus.
o Has your client acculturated his or her eating habits to reflect breakfast, lunch, dinner
and two snack? Or has your client continued to practice their cultural eating habits?
(E.g. tea for breakfast with heavier meal at mid-morning.)
Assume that your client eats a sack-type lunch away from home on at least one of the days.
Menus should be presented in detail, using descriptive terms with careful attention to the
layout and presentation.
Let’s go back to the menu of your favorite restaurant. Your goal is present a menu that will
appeal to your client.
Part B. Menu details and accuracy = 10 points
▪ Now that your client has an appealing menu, she or he will need the specifics.
▪ Provide a detailed meal plan, reflective of the menus) that state the EXACT individual
serving sizes. (e.g. 1 cup steamed brown rice) for each item, each day.
▪ This is NOT the Food Processor (computer) printout.
Part C. Cultural and other considerations = 10 points
▪ Include culture-based recipes for at least four dishes.
o Include the recipe directions and in-text citations for the sources of the recipes. (APA
Format)
▪ Meals should be planned and attention should be given to cultural preferences, color,
texture variation, smell, and plate appearance – limit added sugars, fats and sodium.
▪ Serving sizes provided for each recipe. Preparation time provided for client’s who have
limited time to prepare meals.
▪ Do the recipes match the client’s cultural, health, financial, household considerations?
o Were recipes modified if needed, for health or cost considerations?
Section III. Nutrient Evaluation
Part. A. Accuracy of Meal Plan’s Food Items into Food Processor = 10 points
▪ Input ALL items, ingredients from the Meal Plan into Food Processor.
o Do the items & ingredients from the Meal Plan match the items & ingredients inputted
into Food Processor?
o If there are differences, please include an explanation. For example, the recipe calls
for cilantro but Food Processor only has parsley. Do you substitute the ingredient or
leave out completely? Either is acceptable, however, an explanation is required.
Part. B. Evaluation of the Nutrients provided by the Meal Plan = 10 points
▪ Print out the items in Table 1. from Food Processor
Table 1. Print outs for Cultural Recipes
Food List
Nutrition Facts Food Label
Recipe 1
Recipe 2
Recipe 3
Recipe 4
Multicolumn
Spreadsheet

Print out the items in Table 2. From Food Processor
Table 2. Print outs for 2-Day Average
Complete
Personal Information: Name, Age, Ht, Wt, Activity Level
2-Day Dietary Intake (Food List)
Recommendations (RDAs)
Bar Graph with Comparison for your client
% Calories from Pie Chart (% Kcal from Protein, Carbohydrates, Fat)
ChooseMyPlate
Weight gain/loss (if applicable)





Evaluate the adherence of the Meal Plan’s 2-Day Average to the Dietary Guidelines for
Americans 2015-2020, 8th Edition (DGA). Cite where appropriate using APA format.
o Evaluate the adherence of the cultural recipes to the Dietary Guidelines for
Americans 2015-2020, 8th Edition.
Evaluate and discuss the nutrient analyses (print outs from Table 2) for your client.
o Consider the macronutrient intake (including the differing types of fat)
o Consider the micronutrient intake as it relates to your client’s gender needs, health
condition needs, nutrients of public health significance (see DGAC findings), etc.
o Cite where appropriate using APA format.
Compare the Meal Plan’s 2-Day Average to MyPlate recommendations.
Discuss how the Meal Plan’s 2-Day Average supports the client’s special dietary needs,
priorities, and cultural preferences.
Based on your evaluation and analysis, suggest changes to improve adherence to the DGA,
MyPlate and the RDAs. Note that your suggested changes are recommendations and do
not require you to make corrections to the meal plan.
o Review the appropriateness of your suggested changes and recommendations.
Section IV. Cost Evaluation
Part. A. Accuracy of the Meal Plan’s Food Items into the Cost Spreadsheets = 10 points
▪ Input EACH item from the recipes into the cost spreadsheets.
▪ Input EACH item from the meal plan into the cost spreadsheets.
▪ Calculate the cost of each of the four cultural recipes using the spreadsheets provided.
▪ Calculate the cost of each day’s meal plan using the spreadsheets provided.
o Average the cost of the 2-Days’ Menus.
▪ Review your cost spreadsheets. Are the cost calculations done correctly and appropriately?
Are the units consistent?
Part. B. Evaluation of the Meal Plan’s Food Costs = 10 points
▪ Calculate the Household’s USDA Food Plan’s Cost. You may calculate a range (e.g. Low to
Moderate Cost Food Plans).
▪ Evaluate the cost of the 2-Days’ Menus. How does it compare to the USDA Food Plan’s
Cost?
o Are there any recipe items that are expensive and can be replaced to lower the
cost?
o Seasonal items? Use of coupons to lower cost? Etc.
▪ Based on your evaluation and analysis, suggest changes to improve adherence to the
client’s budget priorities. Note that your suggested changes are recommendations and do
not require you to make corrections to the meal plan.
o Review the appropriateness of your suggested changes and recommendations.
Overall Quality
▪ Submitted on time. Hard copy to instructor = 3 points
▪ Grammar, spelling, cited all work (references), proper APA format = 10 points
o References MUST have been included and used within the paper (in-text citations).
o In-text citations using APA format are required.
▪ http://library.csun.edu/egarcia/documents/apacitationguide.pdf
o Not sure how to properly cite your references in your text? Take the plagiarism quiz.
▪ https://plagiarism.arts.cornell.edu/tutorial/exercises.cfm
▪ Neat, types, complete, coherent, organized, double-spaced, page numbers, table of
contents, cover sheet = 5 points
Person: Alexander | All Days *
Male 20 Yrs. 6 ft. in. 185.00 lb. Moderately Active BMI: 25.09
Diet
Item Name
Quantity
Measure
Day 1 (3/26/2019)
Breakfast
oatmeal
2 Serving
oats, rolled, old
fashioned, dry
4 Ounce-w…
almond milk,
unsweetened
8 Ounce-w…
water, tap
8 Ounce-w…
cinnamon,
ground
0.08 Ounce-w…
chia seeds,
dried
0.08 Ounce-w…
honey, extracted
0.16 Ounce-w…
almonds, dry
toasted, sliced,
unsalted
0.5 Ounce-w…
raisins,
seedless,
unpacked cup
0.5 Ounce-w…
water with
strawberry
water, tap
strawberries,
fresh, sliced
8 Ounce-w…
7.65004 Ounce-w…
0.956255 Tablespoon
Morning Snack
Orange
orange, navel,
fresh, 2 7/8″
Black Tea
88 Gram
0.628571 Each
8 Ounce-w…
tea, black,
brewed, with tap
water,
decaffeinated
0.70653 Cup
lemon, fresh,
organic
0.70653 Each
Page 1
Person: Alexander | All Days *
Diet cont.
Item Name
Quantity
Measure
Lunch
uha soup
8 Ounce-w…
salmon, atlantic,
farmed, raw, fillet
0.093553 Pound
butter, unsalted
0.023388 Ounce-w…
onion, yellow,
fresh, medium, 2
1/2″
0.093553 Each
carrots, fresh,
large, 7 1/4″ to 8
1/2″
0.14033 Each
potato, fresh,
with skin, large,
3″ to 4 1/4″
0.14033 Each
tomatoes, fresh,
year round
average, large,
3″
0.14033 Each
garlic cloves,
fresh
0.187107 Each
bay leaf, dried
0.233884 Each
coriander seed
0.007952 Ounce-w…
caraway seeds
0.007952 Teaspoon
salt, table
0.003742 Ounce-w…
black pepper,
ground
0.003742 Ounce-w…
parsley, fresh,
sprigs
0.046777 Each
water, tap
Spring Strawberry
Spinach Salad
2.99371 Ounce-w…
20 Ounce-w…
Page 2
Person: Alexander | All Days *
Diet cont.
Item Name
Quantity
Measure
spinach, baby,
fresh, organic
5.45664 Cup
strawberries,
fresh, sliced
1.02312 Cup
sugar, white,
granulated
0.17052 Cup
vinegar, white
wine, organic
0.225087 Cup
oil, grapeseed
0.68208 Cup
poppy seeds
0.68208 Tablespoon
Chicken Pelmeni
yogurt, greek,
plain
water, tap
1 Serving
0.2625 Ounce-w…
1.33333 Ounce-w…
egg, raw
0.166667 Large
salt, table
0.013333 Ounce-w…
flour, all
purpose, white,
enriched,
calcium fortified
2.52583 Ounce-w…
chicken thigh,
raw, skinless,
boneless,
organic
0.145833 Pound
salt, table
0.006667 Ounce-w…
black pepper,
ground
0.003333 Ounce-w…
oil, grapeseed
0.083333 Ounce-w…
onion, yellow,
fresh, medium, 2
1/2″
0.083333 Each
garlic cloves,
fresh
parsley, fresh,
sprigs
water with
strawberry
0.25 Each
0.333333 Each
8 Ounce-w…
Page 3
Person: Alexander | All Days *
Diet cont.
Item Name
water, tap
strawberries,
fresh, sliced
Quantity
Measure
7.65004 Ounce-w…
0.956255 Tablespoon
Dinner
Russian Palaces
Vegetable Borscht
8 Ounce-w…
beets, fresh, 2″
0.169866 Each
potato, fresh,
with skin, large,
3″ to 4 1/4″
0.067946 Each
lemon juice,
fresh
0.089689 Ounce-w…
garlic cloves,
fresh
0.033973 Each
black pepper,
ground
0.002718 Ounce-w…
carrots, fresh,
large, 7 1/4″ to 8
1/2″
0.016987 Pound
stock, chicken,
unsalted
salt, table
onion, yellow,
fresh, medium, 2
1/2″
4.34857 Ounce-w…
0.001359 Ounce-w…
0.05096 Each
tomato paste
0.022422 Ounce-w…
cabbage, fresh,
medium head, 5
3/4″
0.033973 Each
bell pepper,
green, fresh,
medium, 2 1/2″
0.135893 Each
sugar, brown,
packed
0.008154 Ounce-w…
Page 4
Person: Alexander | All Days *
Diet cont.
Item Name
Quantity
Measure
oil, grapeseed
0.016987 Ounce-w…
dill weed, fresh,
sprigs
0.002718 Ounce-w…
Chicken and
Mushroom Julienne
butter, unsalted
1 Serving
0.1875 Ounce-w…
onion, white,
fresh, medium, 2
1/2″
0.25 Each
mushrooms,
brown, fresh
0.25 Pound
chicken breast,
raw, skinless,
boneless
cheese,
provolone
0.3325 Pound
1 Ounce-w…
salt, table
0.04 Ounce-w…
black pepper,
ground
0.04 Ounce-w…
butter, unsalted
0.1875 Ounce-w…
flour, all
purpose, white,
enriched,
calcium fortified
0.1375 Ounce-w…
milk, 1%, with
vitamins A & D
2 Ounce-w…
salt, table
0.005 Ounce-w…
black pepper,
ground
0.005 Ounce-w…
Water with Lemon
water, tap
8 Ounce-w…
7.66203 Fluid ounce
Day 2 (3/27/2019)
Breakfast
Page 5
Person: Alexander | All Days *
Diet cont.
Item Name
Russian Grenki
Quantity
Measure
1 Serving
bread, french,
baguette
0.733333 Ounce-w…
egg, raw
0.166667 Large
sugar
0.027833 Ounce-w…
oil, grapeseed
0.027833 Ounce-w…
avocado, fresh
0.333333 Each
jelly, currant
0.5 Ounce-w…
milk, 1%, with
vitamins A & D
1.33333 Ounce-w…
Water with Lemon
8 Ounce-w…
water, tap
7.66203 Fluid ounce
Morning Snack
Plain Yogurt
yogurt, greek,
plain, nonfat
Apple
apple, gala,
fresh
Water
17.2 Ounce-w…
17.2 Ounce-w…
140 Gram
0.813953 Medium
8 Ounce-w…
water, tap
7.66203 Fluid ounce
olivier potato salad
1 Cup
Lunch
potato, russet,
fresh, with skin,
large, 3″ to 4
1/4″
0.217639 Each
pickles, dill,
sliced
0.199502 Ounce-w…
onion, yellow,
fresh, medium, 2
1/2″
0.580371 Ounce-w…
Page 6
Person: Alexander | All Days *
Diet cont.
Item Name
Quantity
Measure
cucumber,
english, fresh
0.072546 Each
sugar, white,
granulated
0.002902 Ounce-w…
dill weed, dried
0.006058 Ounce-w…
cabbage, red,
fresh, chopped
0.036273 Pound
carrots, fresh,
shredded
0.036273 Pound
black pepper,
ground
0.002902 Ounce-w…
salt, table
0.002902 Ounce-w…
yogurt, greek,
plain, nonfat
0.442533 Ounce-w…
salmon, pink,
canned, with
bone, drained
0.580371 Ounce-w…
egg, raw
0.145093 Large
cabbage, fresh,
medium head, 5
3/4″
0.036273 Pound
peas, green,
frozen
0.580371 Ounce-w…
water with
strawberry
water, tap
strawberries,
fresh, sliced
8 Ounce-w…
7.65004 Ounce-w…
0.956255 Tablespoon
Dinner
chicken stroganoff
chicken breast,
raw, skinless,
boneless
salt, kosher,
coarse
1/2 Cup
0.081626 Pound
0.00653 Ounce-w…
Page 7
Person: Alexander | All Days *
Diet cont.
Item Name
Quantity
Measure
black pepper,
ground
0.00653 Ounce-w…
oil, grapeseed
0.061219 Ounce-w…
onion, yellow,
fresh, medium, 2
1/2″
0.163252 Each
mushrooms,
brown, fresh,
sliced
1.30601 Ounce-w…
garlic cloves,
fresh
0.081626 Each
yogurt, greek,
plain, nonfat
0.669332 Ounce-w…
Carrots
carrots, fresh,
large, 7 1/4″ to 8
1/2″
Broccoli
broccoli, fresh
Water with Lemon
water, tap
0.5 Pound
0.5 Pound
0.5 Pound
0.5 Pound
8 Ounce-w…
7.66203 Fluid ounce
Recommendations
Nutrients
Rcmd
Basic Components
Calories (kcal)
Nutrients
Vitamin B12 (mcg)
2.40
Biotin (mcg)
30.00
Calories from Fat (kcal)
937.56
Vitamin C (mg)
90.00
Calories from SatFat (kcal)
301.36
Vitamin D – IU (IU)
Protein (g)
Carbohydrates (g)
Total Dietary Fiber (g)
3348.43
Rcmd
67.13
460.41
46.88
Vitamin D – mcg (mcg)
Vitamin E – Alpha-Toco (mg)
15.00
15.00
Folate (mcg)
400.00
Total Soluble Fiber (g)
Folate, DFE (mcg DFE)
400.00
Dietary Fiber (2016) (g)
Vitamin K (mcg)
120.00
Soluble Fiber (2016) (g)
Pantothenic Acid (mg)
Total Sugars (g)
Minerals
Added Sugar (g)
Calcium (mg)
5.00
1000.00
Page 8
Person: Alexander | All Days *
Recommendations cont.
Nutrients
Rcmd
Nutrients
Rcmd
Monosaccharides (g)
Chromium (mcg)
Disaccharides (g)
Copper (mg)
0.90
Other Carbs (g)
Fluoride (mg)
4.00
Fat (g)
104.17
35.00
Iodine (mcg)
150.00
Saturated Fat (g)
33.48
Iron (mg)
Mono Fat (g)
37.20
Magnesium (mg)
400.00
Poly Fat (g)
33.48
Manganese (mg)
2.30
Trans Fatty Acid (g)
8.00
Molybdenum (mcg)
Cholesterol (mg)
300.00
Water (g)
3700.00
45.00
Phosphorus (mg)
700.00
Potassium (mg)
4700.00
Vitamins
Selenium (mcg)
55.00
Vitamin A – IU (IU)
Sodium (mg)
Vitamin A – RAE (mcg)
900.00
2300.00
Zinc (mg)
11.00
Carotenoid RE (RE)
Poly Fats
Retinol RE (RE)
Omega 3 Fatty Acid (g)
3.35
Beta-Carotene (mcg)
Omega 6 Fatty Acid (g)
29.76
Vitamin B1 (mg)
1.20
Other Nutrients
Vitamin B2 (mg)
1.30
Alcohol (g)
Vitamin B3 (mg)
16.00
Caffeine (mg)
Vitamin B3 – Niacin Equiv (mg)
16.00
Choline (mg)
Vitamin B6 (mg)
550.00
1.30
Weight Gain/Loss
NA
NA
Bar Graph
Nutrients
Value
0
20
40
60
80
100 – RDA/AI
120
Basic Components
Gram Weight (g)
2848.35
Calories (kcal)
2153.94
Calories from Fat (kcal)
1001.88
Calories from SatFat (kcal)
Protein (g)
Carbohydrates (g)
156.11
98.88
199.00
Page 9
Person: Alexander | All Days *
Bar Graph cont.
Nutrients
Value
Total Dietary Fiber (g)
30.17
Total Soluble Fiber (g)
5.90
Dietary Fiber (2016) (g)
Soluble Fiber (2016) (g)
Added Sugar (g)
19.56
Monosaccharides (g)
25.72
Disaccharides (g)
36.72
Mono Fat (g)
25.24
Poly Fat (g)
60.63
Water (g)
80
100 – RDA/AI
120
68.07
17.35
Cholesterol (mg)
60
112.77
Saturated Fat (g)
Trans Fatty Acid (g)
40
2.83
72.41
Fat (g)
20
29.99
Total Sugars (g)
Other Carbs (g)
0
0.23
196.93
2179.53
Vitamins
Vitamin A – IU (IU)
27986.50
Vitamin A – RAE (mcg)
1559.78
Carotenoid RE (RE)
2734.61
Retinol RE (RE)
Beta-Carotene (mcg)
192.47
13336.63
Vitamin B1 (mg)
1.29
Vitamin B2 (mg)
2.15
Vitamin B3 (mg)
21.86
Vitamin B3 – Niacin Equiv
(mg)
31.98
Vitamin B6 (mg)
2.23
Vitamin B12 (mcg)
3.86
Biotin (mcg)
11.67
Vitamin C (mg)
268.96
Vitamin D – IU (IU)
227.43
Vitamin D – mcg (mcg)
5.61
Vitamin E – Alpha-Toco
(mg)
30.20
Folate (mcg)
348.45
Folate, DFE (mcg DFE)
389.22
Page 10
Person: Alexander | All Days *
Bar Graph cont.
Nutrients
Vitamin K (mcg)
Pantothenic Acid (mg)
Value
0
20
40
60
80
100 – RDA/AI
120
175.76
6.60
Minerals
Calcium (mg)
1234.75
Chromium (mcg)
1.05
Copper (mg)
1.17
Fluoride (mg)
0.71
Iodine (mcg)
41.73
Iron (mg)
13.06
Magnesium (mg)
287.23
Manganese (mg)
2.40
Molybdenum (mcg)
20.64
Phosphorus (mg)
1431.74
Potassium (mg)
3526.08
Selenium (mcg)
87.81
Sodium (mg)
Zinc (mg)
1295.32
6.27
Poly Fats
Omega 3 Fatty Acid (g)
1.28
Omega 6 Fatty Acid (g)
56.73
Other Nutrients
Alcohol (g)
Caffeine (mg)
Choline (mg)
0
0.84
274.30
Page 11
Person: Alexander
Source of Total Calories
Protein
Carbohydrates
Fat
Alcohol
17.9 %
36.1 %
46.0 %
0%
Source of Calories from Fat
Saturated Fat (7-10%)
Mono Fat (10-15%)
Poly Fat (up to 10%)
Trans Fatty Acid
Other
7.1 %
10.3 %
24.7 %
0.1 %
3.8 %
Page 12
Person: Alexander | All Days *
MyPlate
Alexander | All Days *
Male
Age: 20 Yrs.
Height: 6 ft. in.
Weight: 185.00 lb.
Moderately Active
BMI: 25.09
My Plate – Intake vs Recommendation
3200 Calories Pattern
Group
Percent of
Recommended
Grain Total Intake
Grain Total Recommended
Vegetable Total Intake
4.97 oz equivalent
10 oz equivalent
161 %
6.43 cup equivalent
4 cup equivalent
73 %
Fruit Recommended
Dairy Intake
Protein Total Recommended
1.82 cup equivalent
2.5 cup equivalent
76 %
Dairy Recommended
Protein Total Intake
Amount (Daily)
50 %
Vegetable Total Recommended
Fruit Intake
Comparison
2.29 cup equivalent
3 cup equivalent
76 %
5.34 oz equivalent
7 oz equivalent
Make at least half your grains whole grains.
Vary the vegetables that you eat:
Dark Green Vegetables = 3.00 cups weekly
Red & Orange Vegetables = 2.50 cups weekly
Beans and Peas = 3.50 cups weekly
Starchy Vegetables = 9.00 cups weekly
Other Vegetables = 10.00 cups weekly
Page 13
Recipe: Russian Palaces Vegetable Borscht *
Recipe
Item Name
Quantity
Measure
beets, fresh, 2″
5 Each
potato, fresh, with skin,
large, 3″ to 4 1/4″
2 Each
lemon juice, fresh
garlic cloves, fresh
black pepper, ground
carrots, fresh, large, 7 1/4″
to 8 1/2″
2.64 Ounce-w…
1 Each
0.08 Ounce-w…
1/2 Pound
stock, chicken, unsalted
128 Ounce-w…
salt, table
0.04 Ounce-w…
onion, yellow, fresh,
medium, 2 1/2″
1 1/2 Each
tomato paste
0.66 Ounce-w…
cabbage, fresh, medium
head, 5 3/4″
1 Each
bell pepper, green, fresh,
medium, 2 1/2″
4 Each
sugar, brown, packed
0.24 Ounce-w…
oil, grapeseed
0.5 Ounce-w…
dill weed, dried
0.08 Ounce-w…
Page 1
Russian Palaces Vegetable Borscht
04/03/2019
Recipe: Russian Palaces Vegetable Borscht *
Spreadsheet
Item Name
Russian Palaces Vegetable
Borscht
Quantity
Measure
Wgt (g)
1 Serving
Cals (kcal)
FatCals
(kcal)
SatCals
(kcal)
Prot (g)
Carb (g)
556.31
175.56
24.90
1.85
13.67
26.23
beets, fresh, 2″
0.416667 Each
34.17
14.6 …
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