Below I have added the document you have to expand on.
For food logs/charts please use the app MYFITNESS PAL to log the new menu and take screenshots.
I have also added screenshots of my course so you may integrate it into your work.
PROJECT INSTRUCTIONS:
integrate all the material covered in the course to complete a comprehensive intake summarizing the client’s nutritional goals, eating habits, daily food log, activity level, and food analysis and recommendations for menu, lifestyle, and activity levels for your client.
You will integrate all of the material you have learned throughout the course with regard to menu planning. You will interview someone about his or her regular eating habits. Identify any goals the person may have, complete a daily food log for him or her for one day, and include his or her activity level in the food log. Analyze his or her current eating habits by tallying calories, fat grams, proteins, and carbohydrates by using the Food Analysis Program or the Exchange List for Meal Planning.
Using the information developed from M2 and M3,
1. Discuss the nutritional/dietary deficiencies or issues that contributed to the health/wellness status or have caused the special health need.
2. Analyze and discuss the client’s current diet (display graphs) and how their macro distribution has impacted their condition.
3. Chart & graph the new recommended diet/menu on the app MYFITNESSPAL and contrast to the client’s old WOE. Discuss How the new macro distribution will improve, change, or support the special need and
4. create a list of suggestions for improving the client’s diet & lifestyle.
Specifications
Recommendations on lifestyle and activity levels.
Calories, fat grams, proteins, and carbohydrates in your menu plan, with charts or graphs.
Supporting your recommendations for menu, lifestyle, and activity levels with at least three sources.
