Human Growth and Development Discussions

Healthy Menu:

You can use the USDA's What's In The Foods You Eat https://reedir.arsnet.usda.gov/codesearchwebapp/(S(mw13kd3ksqmzdivhjd55aw51))/CodeSearch.aspx Search Tool to find the information if there is no package label.

You can use THIS source if you need to find fiber-rich foods https://health.gov/dietaryguidelines/2015/guidelines/appendix-13/

2. Reflect whether it was easy to create a menu with the desired amounts of fiber and cholesterol. What were your challenges?

EXAMPLE for menu format:

*Fiber and cholesterol information taken directly from the product package 

Suggestions for Assignement 3

Pretend that you have to design a meal plan for somebody (daycare program, summer camp, etc.). It should be  nutritious and appealing .   Start with the menu you (or somebody you know) normally have. Enter all the food items in the attached Menu Record form. Enter the numbers for fiber, cholesterol, and calories. Tweak the menu if necessary. The 'kcalories' column is to help you remain within the reasonable range (which is about 2000 kcal) in case you do a lot of tweaking. Do not starve your clients. :-)

To find food information, use package labels or USDA's tools such as    What's In The Foods You Eat  (Links to an external site.)Links to an external site.  Search Tool or   USDA Food Composition Databases (Links to an external site.)Links to an external site.  .  You can also use Pearson's  My Diet Analysis  tool provided by our publisher. You find it on the same site where you do your Homework.  There are other websites (such as My Fitness Pal,  Wolfram Alpha, and others) that provide such information -- but their information is not always reliable. If you decide to use them, double-check the information.

How to assure that your menu is well balanced? Review Chapter 2 (p.40-42 and 50-54). Basically, for this assignment, you need to include items from all 5 food groups. Obviously, there is more for a menu to be 'healthy', but in this assignment, we are only looking at the variety and fiber/cholesterol content.  You don't need to include plain water.

Use the attached files to estimate the portion sizes and to keep the records. For portion sizes, you can also use these online resources:   Mayo Clinic Guide (Links to an external site.)Links to an external site.   or  WebMD Guide (Links to an external site.)Links to an external site.   

If you need to modify your 'real' menu, make sure to stay within a realistic calorie count. Use the kilocalorie column to make sure that the menu remains realistic after the tweaking.

One of the common mistakes in this assignment is not providing  specific details . For example, if you include coffee in your menu, you have to list it as black, non-sweetened coffee if you added nothing to it. If it is not the case, you have to add milk/cream, sugar, etc. to your menu list. Another example: it is hard to believe that one would eat oatmeal made with water with nothing added to it. If you include an item such as oatmeal, make sure to list what you made it with (milk, butter, sugar, fruit, nuts, etc.). The same principle applies to items such as rice. You have to include sauce, or gravy, or butter, or anything you added to the rice in your menu.

Another common mistake is forgetting that after all, this is a  menu  not a list of ingredients. Make clear what exact dishes are on your menu. Describe the dish on one line, then list the ingredients below it. (For example, is it a sandwich with lettuce and tomato on it, or a plain ham sandwich and a salad made of lettuce and tomato?) Keep in mind that the menu should be  appealing  (or your client may fire you) :-). If you want to add products you are not familiar with, you may want to look up some recipes.

Finally, make sure your  menu satisfies the requirements  (25g or more fiber, 300mg or less cholesterol, balance, and variety). It does not have to be your exact personal menu (although it can). 'Editing' your menu in order to satisfy the assignment requirements is not considered 'cheating'. This assignment is not about your 'personal' diet - we will get to that later in the course. Stay tuned.

Alternative assignment format:

If you are interested in adding a creative element to this assignment, you have the option of submitting it in a different format.   You may submit the assignment as a PowerPoint presentation that features photos of your recommended meals.

For example, take a picture of each meal that you have created for this assignment, and then list each item in the meal with its portion size and corresponding fiber and cholesterol information. Be sure to include all the required elements listed in the assignment directions, including a final slide with your reference list.

Note: Your submission will be assigned for peer reviews. DO NOT write your name on the document. Make sure the document has a title that includes a unique identifier to distinguish it from other students' submissions.

Healthy Menu Assignment -1 FOLLOW THIS RUBC FOR GRADING

Criteria Ratings Pts

This criterion is linked to a Learning Outcome 1. Menu is well-balanced and includes good variety of all food groups. Menu is realistic and attractive.

6.0 pts

This criterion is linked to a Learning Outcome 2. Menu contains accurate portion sizes and realistic amounts and types of foods. Uses correct and realistic units.

8.0 pts

This criterion is linked to a Learning Outcome 3. Menu is specific about food preparation and items added. Provides specific details about foods (brand, kind, etc.)

6.0 pts

This criterion is linked to a Learning Outcome 4. Menu provides grams of fiber in each food, as well as the total for the day. Reference is provided for the sources of fiber content. Total fiber content is 25g or more.

8.0 pts

This criterion is linked to a Learning Outcome 5. Menu provides milligrams of cholesterol in each food, as well as the total for the day. Reference is provided for the sources of cholesterol content. Total cholesterol content is 300mg or less.

8.0 pts

This criterion is linked to a Learning Outcome 6. All questions are answered, including reflection on creating the menu.

2.0 pts

This criterion is linked to a Learning Outcome 7. Assignment is in correct format -- title, appropriate font size, Reference List with corresponding in-text citations, etc.

4.0 pts

This criterion is linked to a Learning Outcome 8. Used appropriate English grammar, sentence structure, with no errors in spelling, punctuation and/or capitalization.

2.0 pts

This criterion is linked to a Learning Outcome 9. Reviews TWO submissions by other students, writes thoughtful feedback. Checks the numbers. Comments are well organized, critical thought is used. Uses appropriate English grammar.

6.0 pts

Total Points: 50.0