Human Growth and Development Discussions

Menu Record Form (RESUBMITTED)

Food Item	Amount	Description (brand or restaurant)	How prepared (if applicable)	grams of fiber	mg of cholesterol	kilocalories
Breakfast				x	x	x
Egg	1 egg (61 grams)		SCRAMBLED	0	169 mg	91
Almond milk	8 oz	Almond milk	PLAIN	0.8 g	0	40
Toast	1 slice (45 g)	Dave’s killer bread	TOAST	5 g	0	120
Lunch				x	x	x
Rice	1 cup (158 g)	Long grain rice		.6 g	0	206
Black beans	½ cup (86 g)		Cooked	7.5	0	114
avocado	1 slice (146 g)		Raw	10 g	0	234
Dinner				x	x	x
Beef Steak	3 oz (85 g)		Cooked, well done	0	71 mg	179
Mashed potatoes	1 cup (252 g)			3.1	0	214
Chicken gravy	50 g			.4 g	2 mg	40
Dinner roll	1 roll			.5 g	1 mg	77
Baby carrots	½ cup (85 g)		Boiled	2.5 g	0	29
Peas	½ cup (72 g)		boiled	7 g	0	59
Snack				x	x	x
Fudge pop	1 bar (1.4 oz)	Popsicle Fudgesicle		2g	2mg	40
Total for the day				37 g	245 mg	1403 kcal

REFERENCES:

https://www.myfitnesspal.com/

https://www.verywellfit.com/

REFLECTION:

Doing this assignment was fun and it’s good to know I’m mostly eating healthy. For the assignment I included my usual diet, with some things I should be eating to add to my daily fiber intake. These are foods such as peas and carrots, which I don’t eat often. The biggest challenge was keeping the Cholesterol down, and keeping the fiber intake at a normal amount. Overall, I’d say the assignment was fun and very informative, the websites I used are fitness websites that I use often to make sure I’m not eating past my daily recommended amount.

Grading Rubic:

Healthy Menu Assignment -1

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