I’m doing menu planning for a customer associated with brain health. Down below are the description and requirements, and I will need to get full scores on this assignment, thank you!
EXAMPLE of an almost-completed PROJECT + FULL INFORMATION SHEET attached to Weeks 8 + 9 Module – USE THE EXAMPLE of this project to follow for your guideline!
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 (use this for the recipe adaptations link)
Present a meal plan for a customer that is 100% plant-based. Include 3 main meals and snack or dessert ideas that will support the needs of your customer. Include a written recipe and a nutrition label with the ingredients you entered (taking screen shots just like in the Recipe Analysis homework) from VeryWellFit.com Recipe Analyzer for the one of the main meals.
Think about what your customer needs and what nutrients will support their health concerns.
What food/nutrient considerations will you consider in order to choose a nutrient-dense recipe based on the needs of your customer?Do they need more iron, lower cholesterol, higher amounts of anti-inflammatory fats, extra b-vitamins, calcium, more digestive spices? Do they need to balance carbohydrate intake, increase fats, decrease sodium?
Include screen shots of ingredients entered and the nutrition data for the main recipe to show you’ve met the basic needs for your customer (in terms of getting enough protein, fats, and what other key 3 nutrients you need for your customer like calcium, iron, etc.). Include a screenshot of your entered recipe along with the nutrient label so that I can see if/where mistakes were made.You will not get nutrition data for most micronutrients and that is OKAY! All I need to know from your written work is that you know which foods are excellent sources of these nutrients and you used them in your menu planning.
Be prepared to answer questions about your customer, ingredients, and meal plan.
Basic nutrient goals:
– General adult goal of 60g protein per day or around 20 grams protein per mealunless your customer needs higher protein content in which you will increase it appropriately.
–choose 3 key micronutrients to focus on for your customer based on their health status.Do you want to focus on B vitamins, iron, calcium, magnesium, chromium, other vitamins or minerals? State WHY?
– EVERYONE will need to meet a minimum fiber goal of 30 grams per day but not more than 60 grams.Example, if your customer needs to reduce cholesterol, excessive weight, excess hormones, or has Diabetes, increasing fiber is appropriate. You won’t get extra points for having75+ grams of fiber. This usually means that you made a mistake entering your recipe ingredients (like not changing the auto-entered raw beans) or made a mistake in figuring out what an appropriate serving size for the meal would be. If your customer needs Less fiber, explain why.
Unless it is important for your customer plan, you don’t need to calculate out total calorie breakdowns (50% cho, 20% pro, 30% fat). Just think about the Healthy Plate Model: 50% vegetable, 25-30% protein, 20-25% carbohydrate. (Note: For meat-centered plates the protein portion size decreases but plant proteins can be much larger). Check the fat grams, in comparison to the protein and carbohydrates, is it an appropriate amount?
The Basic Grading Plan. Total Points = 40
— 6 pts — Overall Nutrition (did you meet your customers basic needs for protein and fiber as well have an appropriate balance of fat and carbohydrates?) If you have a Diabetes menu did you make sure that the total carbohydrates was under 60grams per meal?
— 12 points — Micronutrients: List the 3 micronutrients you needed for your customers special needs. Give a minimum of 3 examples of high food sources for each of these micronutrients. whfoods.org and/or linus pauling institute will help you with appropriate lists. You should be using these ingredients in the recipe you provide along with ideas for a snack using more of these nutrients.
— 6 pts — Write out a brief description of why you chose each of the 3 micronutrients. For example, if you chose a customer who has Diabetes, you might choose Chromium because it helps make insulin more effective.
— 9 pts — Nutrition Labels and basic recipes (did you include a nutrition label for each main recipe including the ingredients list?) Were the ingredients used appropriate and entered in correctly?
— 1 pts — Creativity in the menu. Will your customer be happy and want to hire you for more or would it be something they would make on their own for less money?
— 2 pts — Did you include a probiotic-rich food source?
— 2 pts — Are Serving Sizes appropriate? (1-2 servings CHO of 1/2 cup cooked per serving, 1 serving PRO of 1/2 cup cooked per serving or 3-6 ounces of tofu or veg “meats”, 2-4 servings of veg or fruit with 1 cup raw or 1/2 cup cooked as each serving)
— 2 pts — Is everything plant based?
