Human Growth and Development Discussions

Menu Record Form

Food Item	Amount	Description (brand or restaurant)	How prepared (if applicable)	grams of fiber	mg of cholesterol	kilocalories
Breakfast				x	x	x
Old Fashioned Oats (100% Whole Grain)*	1/2 cup	Quaker Oats	Cooked on stove top in milk	4g	0mg	150
Almond Milk*	1 cup	Silk Almond Milk	With oatmeal	Less than 1g	0mg	80
Peanut Butter*	2 tbsp	Organic Great Value	Mixed in oatmeal	3g	0mg	200
Flax Seeds*	1 tbsp	Organic Great Value	Mixed in oatmeal	2g	0mg	40
Blueberries	2oz	Farmer John’s Organic	Mixed in oatmeal	1.4g	0mg	32
Water
Lunch				x	x	x
Brown Rice*	½ cup	Gulf Pacific	Stove top boiled	2g	0mg	300
Kidney Beans	¼ cup	Organic Great Value	Stove top boiled	3.4g	0mg	53.75
Veggie Meat	2 patties	Morning Star Farms Spicy Black Bean Burger	Pan seared	9.2g	1.4g	230
Water
Dinner				x	x	x
Pita Bread (Whole Wheat)*	2 loves	Toufayan Bakeries	Baked	6g	0mg	260
Falafel	6 patties	Home prepared	Pan seared	0g	0mg	339.6
Water
Snack				x	x	x
Banana	1 large	Organic from Publix	raw	3.5g	0mg	121
Apple	1 large	Organic from Walmart	raw	5.4g	0mg	116
Almond Milk*	1 cup	Silk Almond Milk	raw	Less than 1g	0mg	80
Total for the day				41.9 g	0 mg	2002.35 kcal

· Record food items as completely as possible, listing separate ingredients when indicated (e.g., don’t just write “sandwich”, but include type of bread, filling, vegetables added, sauces and condiments).

· Don’t forget beverages, including alcoholic beverages, sodas, and water. Don't skip small items such as salad dressing or coffee creamer.

· Estimate the amounts or serving size you consume as closely as possible in units, such as cups, ounces, teaspoons, and teaspoons. (NOTE: “one serving”, “one bowl”, or “one piece” are not acceptable units as they are subjective measures and don’t relay quantifiable amounts.) You may want to measure foods to obtain a more accurate estimate of quantity.

· When indicated, include preparation method or other details that may help describe the food, for example: indicate whether a chicken breast is baked, grilled, breaded, fried, etc. or whether vegetables are raw, steamed, “Southern style”, sautéed, fried, etc.

*Indicates all items used in this assignment from home:

*Quaker Oats: Old Fashioned Oats 100% Whole Wheat

*Organic Great Value Creamy Peanut Butter

*Silk Almond Milk

*Organic Great Value Whole Flaw Seeds

*Gulf Pacific Premium Long Grain Brown Rice

*Organic Sprouted Whole Wheat Pita Bread from the brand Toufayan Bakeries

Other Source:

Self Nutrition Data: Know What You Eat. 2018 Conde Nast. Updated May 25, 2018. https://nutritiondata.self.com/facts/fruits-and-fruit-juices/1809/2

This assignment was fun for me as I got to see how much fiber and cholesterol intake and calories I get in a day as some of these items I do consume and especially the menu for the breakfast, I consume that daily. I knew it would not be hard to include a menu high in fiber because I know that is important and I try to do that so I did the menu basically on what I eat and how I eat. The part for the cholesterol I was really surprised that it had come to 0mg. I did not think I consume a lot of cholesterol rich products but was still shocked that it came down to 0mg. The hardest part for me was the calorie intake. I needed to really pay attention to the portion sizes and the amount of food so that it would be enough calories but still a realistic amount of food.

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