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Interpretation
vitamins and minerals. Besides Vitamin D, Sally was well over 50% of
the DRI goals.
Acceptable Macronutrient Distribution Ranges for adults (as a
percentage of kcals) are as follows: Protein: 10-35%, Fat: 20-35%, and
Carbohydrates: 45-65%. Sallys AMDRs fell within a reasonable range
of the recommended AMDRs. Sallys AMDRs are as follows: Protein
22% (403 kcal), Fat: 31% (550 kcal), Carbohydrates: 50% (906 kcal).
To further break down fat, Sallys average intake of monounsaturated
fat was 10%, polyunsaturated fat was 5%, saturated fat was 10%, and
unspecified fat was 5%.
these items for a lower cost. Each week Saratoga has a farmers
market that is year-round. Ballston Spa also hosts a weekly farmers
market in the fall and summertime. It might be challenging for Sally to
find transportation to these locations but the public bus is a low cost
option for her. Another opportunity could be planting a garden near her
house/apartment. It will be fairly time consuming, but it would be
beneficial to her diet to have fresh produce right her in backyard.
This menu met the fiber intake requirements for Sally. The
suggested DRI for fiber was 25 grams per day and on average she
consumed 32 grams per day. If she were to be below the DRI for fiber I
would increase her vegetable intake, increase her whole grains (for
example oatmeal options for breakfast), and I would add in beans to
her lunch and dinner entrees.
There are a few additional comments I wanted to mention after
reviewing the diet analysis. Sallys kcal average was much lower
compared to what was recommended for her. I intentionally wanted to
give her a very healthy, well-rounded low-fat menu because she is in
the process of losing weight and maintaining her weight loss. Sally is
still considered to be a bit heavy for her height, but she is not obese
any longer. Previously, Sally was consuming a highly processed, highly
saturated fat diet, which unfortunately is the common diet for a lot of
low-income/poverty communities.
give her plain low-fat yogurt versus strawberry low-fat yogurt which
has oftentimes has 15-20 grams of sugar per serving. I would also try
to cut out the processed cheese that I had on her menu each day. This
was a large part of her high sodium intake for example one serving of
the low-fat processed cheese was 761 mg. Ideally, it would be great
for her to have a natural cheddar cheese but again, this could be
challenging considering her main source of groceries come from the
food pantry. Seldom we will receive natural cheese, most of the time it
is processed cheese. In this case, Sally can change her meals
accordingly if the pantry is sold out of natural cheeses.
Food Selection
I believe this food plan satisfied the organoleptic and aesthetic
requirements of a good menu. People choose food based on primarily
how it looks, smells, tastes, feels and sounds. If a dish is bland, boring
and has no aroma it wont be appealing to eat.
For Saturdays breakfast I gave Sally 1 cup of coffee, 2 eggs, 1
whole grain English muffin with butter and a side of blueberries. On
her plate she would have the bright yellow tint of the eggs, brown color
of the whole grain English muffin with white butter added to it, and a
side of bright blue blueberries. Color can indicate the ripeness and
degree to which the food was heated. The color palette of foods on a
plate also contributes to or detracts from their appeal (Brown, 2014,
and pepper and some olive oil. Certain mustard can have a pungent
acrid taste. With the honey combined with the mustard it added a very
sweet fragrant flavor.
For Saturdays lunch Sally had a grilled cheese and a side of black
bean salad. She had a variety of texture in this dish. The black bean
salad was a bit of a cooler, soft side dish and the grilled cheese gave
her that hard crunch and warm bite consistency.
Sally had one cup of hot oatmeal Monday morning. Brown sugar
and raisins were added to it. The brown sugar melted fast due to the
heat of the oatmeal, and it also made the raisins soft and warm. On
the side she had cooled, smooth peaches. This gave her a great
contrast of temperatures in a rich nutritious meal.
Resources
This cost of food and availability of food would greatly affect the
implementation of my menu. As mentioned previously Sally shops at
the food pantry to receive the majority of her groceries, and in this
case the bulk of her groceries would be free. Most of the food items on
my menu for Sally could potentially come from the food pantry but
there are times when we run out of certain items. In this case Sally
would need to get food at a grocery store or farmers market. She
would need to be extremely careful when shopping to ensure she
doesnt spend too much. If she couldnt find or couldnt afford a
particular food item on the menu, she would have to make alterations
to the recipe and/or meal. A large factor in this is transportation. Sally
would need to find either a bus route or a friend or family members
car to make it to the grocery store to find items that werent available
at the pantry.
The preparation time for most of my dishes is very minimal. The
longest preparation time would be both the honey chicken dinner and
the quesadilla dinner but I intentionally looked for recipes that
mentioned easy to prepare or quick to make in their description. I
also wanted to make sure the recipes that I did have would provide her
with leftovers for meals throughout the week this would help Sally
save on time tremendously.
There are certain customers that shop at the food pantry that do
not have a refrigerator, microwave or stove and in that case
preparation of these meals would be nearly impossible unless he or
she was able to either use a local churchs kitchen or a friend or family
members kitchen. In Sallys situation, I had her accessible to a
refrigerator, microwave and stove. If she were not as fortunate I would
have to modify my menu for her. Most of the meals on the menu
require either microwave (ie warming oatmeal with water), stove (ie
cooking chicken) or refrigerator (ie keeping chicken cold).
Reflection
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yogurt with the added cup blueberries, a large glass of water, and I
would cut out the peanuts. The dinner she was having that night was a
bit heavier, so a lighter snack on this day would suffice.
I do realize there would be roadblocks and challenges along the way
while trying to follow a menu such as the one I created, but I believe
with the more education and knowledge of what is available in the
community, we would be able to help many individuals that are in
poverty stricken neighborhoods and communities to become healthier
people.
References
Brown, A. (2014.) Understanding Food Principles and Preparation (5th
ed.)
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