Meal Management Plan

KNH 104

December 4, 2015

Nikki Finkenthal and Christina Gadomski

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For our meal management project we decided to plan our meal around individuals

with diabetes. The individuals who are diagnosed with any type of diabetes have to adjust

their meals in order to meet the nutrient requirements needed and while also being aware

of the contents of the food prepared and the impact it has on their type of diabetes. We

decided to choose this theme because we thought it would be interesting to look into the

ways to adjust and prepare healthy, appetizing and appealing meals when a restriction is

in place. The diagnosis or diabetes should not have a restriction on what one should be

able to consume, learning to prepare health conscious and balanced meals is very easy to

achieve with the presence of diabetes. It is still possible to eat good tasting and nutritious

meals regardless of the disease.

Diabetes is a very common disease present not only in the United States but

around the world. There are two distinct types of diabetes, type 1 and type 2. In type 1

diabetes the body is not capable of producing insulin properly. The body breaks down

the sugars and starches you eat into a simple sugar called glucose, which it uses for

energy (ADA). This type of diabetes is commonly diagnosed in children and young

adults and it has a 5% presence for those diagnosed with this disease. With the proper

medications, such as insulin therapy and injections, and other treatments this type of

diabetes is very manageable to live with on a day-to-day basis. The other type of diabetes

is type 2 and this revolves around the problem with your body having high levels of

glucose present in the blood. If you have type 2 diabetes your body does not use insulin

properly. This is called insulin resistance. At first, your pancreas makes extra insulin to

make up for it. But, over time it isnt able to keep up and cant make enough insulin to
keep your blood glucose at normal levels (ADA). Type 2 diabetes is the more common

and complicated diagnosis in comparison to type 1.

Nutrition is one of the most important aspects of diabetes, if one has a good

understanding on how to properly eat, meet the needed nutrient requirements and monitor

their blood glucose levels they can make the presence of the disease very manageable.

Developing solid meals can be a critical element to staying healthy and making daily life

easy. Our menu is based on the monitoring of diabetes, our menu provides the individual

with healthy, appetizing and disease appropriate foods. All of our menu items came from

the American Diabetes Association website under their recommended meals for diabetes,

these meals work properly with individuals who have diabetes health needs and concerns.

Appetizers

Greek Quinoa Salad

Dinner

Barbecued Rosemary Chicken

Honey Tarragon Carrots

Dessert

Greek Yogurt Chocolate Mousse

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For our table cover, centerpiece and decorations around the table we decided to go

with a blue, gray and white color scheme. The reasoning behind this color scheme is

because those colors are the colors used for diabetes awareness and research. We have

decided to use a blue tablecloth, clear glasses with blue stripes, clear glass dessert dishes,

white main dishes and silverware. The color blue is considered to be beneficial for the

mind and body because of the calming effect it produces. Individuals with diabetes can

sometimes have a chaotic and hectic life, we thought by incorporating this color the

guests would have a sense of calmness and benefiting the mind and body during this meal

which would be helpful for them and give them a better sense of self. Gray or silver

based silverware also evokes a sense of calmness, especially when put next to a vibrant

color such as blue. We also decided to include the diabetes awareness ribbon on our menu

card, the ribbon includes the colors found around our color scheme and it also symbolizes

the disease as a whole. Not only do our colors symbolize diabetes, but we hope that by

the end of the meal guests will feel more calm and comforted based on our casual setting

and ambiance. We decided to stay away from expensive looking plates and silverware

because the foods we prepared for our meal are more casual and comfort foods that can

be presented in a simple manner. For the centerpiece we decided to use flowers because it

gives a welcoming and pretty ambiance. All of our colors, plates, table cloth and

centerpiece all compliment our theme very well as a whole. Based on the foods were

preparing and for the individual targeted in this meal I think our casual and comforting
setting is perfect for this meal in regards to the representation of diabetes awareness and

while still incorporating a good ambiance for the meal overall.

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Title of Recipe: Barbecued Rosemary Chicken

Yield: 4 servings
Source of Recipe: American Diabetes Association
Total Time: 40 minutes, 10 minute prep
Ingredient Preparation (chopped, diced, etc.) Amount n
(lbs., teas
etc.)
Olive oil 4 teaspoons
Lemon zest Grated 2 teaspoons
Fresh lemon juice 2 tablespoo
Medium garlic clove Minced 2 cloves
Fresh rosemary Chopped 2 tablespoo
Salt teaspoon
Pepper teaspoon
Boneless skinless chicken breast 4 (2-4 oz)
Barbecue sauce (low sodium) 6 tablespoo
Balsamic vinegar 2 tablespoo
Honey 2 teaspoon

Directions:
1. In a nonmetallic bowl, stir together the oil, lemon zest, lemon
juice, garlic, rosemary, salt and pepper. Add the chicken,
turning to coat. Cover and refrigerate for 30 minutes- 8 hours.
If marinating for more than 30 minutes, turn several times.
2. Lightly spray the grill rack with cooking spray. Preheat the grill
on medium heat.
3. Grill the chicken for 4 to 5 minutes on each side, or until no
longer pink in the center. Transfer to plates.
4. Meanwhile, in a small saucepan, whisk together the barbecue
sauce, vinegar and honey. Cook over medium- low heat for 3 to
4 minutes, or until heated through, stirring occasionally. Spoon
the mixture over the cooked chicken.
Title of Recipe: Honey Tarragon Carrots
Yield: 4 servings
Source of Recipe: American Diabetes Association
Total Time: 13 minutes, 3 minute prep time
Ingredient Preparation (chopped, diced, etc.) Amount neede
(lbs., teaspoo
etc.)
Baby carrots 1 pound
Water 1 cup
Honey 2 tablespoons
Dried tarragon 1 teaspoon
Salt (optional) teaspoon
Ground black pepper teaspoon

Directions:
1. In a medium saut pan, simmer carrots in water, covered for 10
minutes.
2. Remove lid and add remaining ingredients.
3. Turn flame to high and cook until all liquid is reduced.
4. Saute carrots until caramelized (golden brown)
Title of Recipe: Greek Quinoa Salad
Yield: 4 servings
Source of Recipe: American Diabetes Association
Total Time: 15 minutes
Ingredient Preparation (chopped, diced, etc.) Amount neede
(lbs., teaspoo
etc.)
Quinoa 1 cup
Low sodium, reduced fat cup
chicken broth
1 Large cucumber Peeled and diced 1/3 cucumber
Grape tomatoes Cut in half 1/3 container
Red onion Finely diced 1/ 8 cup
Fresh parsley Chopped 1/8 cup
Reduced fat feta cheese Crumbled 1/4 cup
Red wine vinegar 1/8 cup
Olive oil tablespoon
Dijon mustard 1/4 tablespoon
Splenda 1/4 packet

Directions:
1. Cook quinoa according to package directions with chicken
broth. Let cool completely.
2. In a large salad bowl, combine cooled quinoa and remaining
salad ingredients.
3. In a small bowl, whisk together dressing ingredients. Pour over
salad and mix to coat. Serve cold.
Title of Recipe: Greek Yogurt Chocolate Mousse
Yield: 4 servings
Source of Recipe: American Diabetes Association
Total Time: 10 minutes

Ingredient Preparation (chopped, diced, etc.) Amount neede

(lbs., teaspoo
etc.)
Mini Hersheys Dark Chocolate Chopped 4 bars
Nonfat plain Greek yogurt 1 1/3 cup
Stevia 1 1/3 tablespoon
Vanilla extract 2/3 teaspoon
Skim milk 1/8 cup
Nonfat whipped topping cup

Directions:
1. Add the chopped chocolate to a microwave-safe bowl.
Microwave the chocolate on high for 1 minute, then stir. If not
completely melted, microwave for 30 more seconds, then stir
until all chunks are melted. If it is still not melted, microwave
another 30 seconds and continue to stir, just until the chunks
in the chocolate are melted. Do not overcook.
2. In a medium mixing bowl, whip the Greek yogurt with an
electric mixer until fluffy. Add the stevia, vanilla and milk and
beat some more, then add the chocolate, a small amount at a
time, beating in between additions.
3. Once all of the chocolate is mixed into the yogurt, divide the
mousse into 4 portions and top each portion with whipped
topping.
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Master Schedule
(Based on a serving time of 3:15 PM)

1-1:20- Set up of table and cover- needs blue tablecloth, white plates, blue striped glasses,
glass dessert dishes, blue napkins, and silverware

Cover set up:

1:20-2:00- Set up and prep of Rosemary Chicken and making of Chocolate Mousse
WASH HANDS
-Set up stations of where each meal will be prepared, set up all ingredients on countertop
that are needed for each course, make sure the recipe is available and ready to use, and
put marinated chicken into the refrigerator (must marinate for at least 30 minutes)
-Sanitize surfaces used for prep of chicken, WASH HANDS rright after any
contact is made with the raw chicken
-Chocolate Mousse can be refrigerated until needed

2:00-2:30- Make Quinoa Salad And sauce for chicken

-WASH HANDS
-Cooking quinoa
-Prepping other ingredients
-Refrigerate when finished
-Keep sauce on low heat so it stays warm for when the chicken is done but doesnt
overheat

2:30-3:00 get organized for remaining dishes

(One person cooks the chicken and one person cooks the carrots)
-Chicken should take 4-5 minutes on each side when grilled on a hot pan (Internal
Temperature should reach 165 degrees F)
-WASH HANDS after the chicken is cooking in the pan and sanitize surfaces that
the raw chicken touched
-Carrots should simmer in the water for at least 10 minutes until remaining ingredients
are added
-Additional cooking is needed for the carrots! The liquid must all be reduced and
the carrots must caramelize after they simmer
-Plating can also be done at this time especially for the two cold dishes
-Washing dishes can be started

3:00-3:15 Finishing touches and plating

3:20-4:00- Clean up including washing dishes

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SevenDayMealPlan
Recommended:7ozofgrains,3cupsofvegetables,2cupsoffruit,3cupsofdairyand6
ozofprotein
Day 1:

Breakfast
o 2 large eggs
o 2 slices of whole wheat bread
o 1 Avocado
o cup of Greek yogurt
o 1 apple
Lunch
o 1 chicken breast
o 1 whole wheat tortilla
o cup shredded lettuce
o medium tomato
o cup cooked onion
o 1 tablespoon barbeque sauce, low sodium
o 1 container Greek yogurt, fruit and fat free
o 1 cup milk
o 1 cup cherry tomatoes
o 1 cup quinoa
o 1 ounce almonds
Dinner
o 1 cup spaghetti squash
o 1 tablespoon parmesan cheese
o 1 cup skim milk
o 1 cup fruit salad with citrus
o 1 slice garlic bread
Totals: 8oz protein, 31/4 cups vegetables, 2 cups fruit, 3 cups dairy, 7oz
protein
Day Two
 Breakfast
o 1 link Italian sausage
o 2 large eggs
o cup boiled potatoes
o cup mushrooms
o cup spinach
o 1 tablespoon olive oil
o 2 table spoons skim milk
o 1 container Greek yogurt, fruit, fat free
o 1 slice whole wheat bread
Lunch
o cup chopped chicken
o 1 tablespoon greek yogurt
o 1 cup apple
o 1 stalk celery
o 1 tablespoon onion
o 2 tablespoons walnuts
o 2 romaine lettuce leaves
o 1 cup fruit salad with citrus
o 2 slices whole wheat bread
Dinner
o 3oz whole wheat noodles
o 2 medium tomatoes
o cup mozzarella cheese
o 1 cup spinach
o 1 cup skim milk
Totals: 6oz grains, 3 cups vegetables, 2 fruit, 3 cups dairy, 6oz protein
Day Three
Breakfast
o 1 slice deli ham
o 1 large egg
o cup spinach
o cup mushrooms
o 1 teaspoon olive oil
o cup cheddar cheese
o 2 slices whole wheat bread
o 1 medium apple
Lunch
o 1 whole wheat tortilla
o 2 slices deli roast beef
o 1 leaf romaine lettuce
o tomato
o cup red bell pepper
 o 1 teaspoon red wine vinegar
o 1 teaspoon olive oil
o 1 container Greek yogurt, fruit, fat free
o 1 cup skim milk
Dinner
o 1 cod filet
o 1 red bell pepper
o 1 cup brown rice
o 1 cup fruit salad
o 2 cups skim milk
Totals: 5 oz grains, 2 cups vegetables, 2 cups fruit, 4 cups dairy, 7oz
protein
Day 4
Breakfast
o 1 cup oatmeal
o 1 cup fruit salad
o 1 cup skim milk
Lunch
o 1 cup whole wheat macaroni
o cup chopped chicken
o cup raw broccoli
o cup cucumber
o cup carrots
o cup Greek yogurt
o 1 tablespoon red wine vinegar
o teaspoon oregano
Dinner
o 1 large turkey burger
o 1 whole wheat hamburger bun
o 2 medium lettuce leaves
o 1 tomato slice
o 1 cup broccoli
o 1 cup skim milk
o 1 apple
Totals: 5 oz grains, 2 cup vegetables, 2 cup fruit, 2 cup dairy, 6 oz
protein

Day 5
Breakfast
o 1 cup skim milk
o 2 tablespoons peanut butter
o 2 tablespoons protein powder
o 1 tablespoon flaxseed
 o 1 banana
o 2 slices whole wheat bread
Lunch
o 1 cup quinoa
o cup cherry tomatoes
o cup cucumber
o 3 teaspoons Dijon mustard
o 2 tablespoons red wine vinegar
o 1 cup fruit salad with citrus
Dinner
o 1 chicken breast
o 1 tablespoon feta cheese
o tablespoon capers
o clove garlic
o cup zucchini
o 1 cup mushrooms
o cup brown rice
o 1 container Greek yogurt, fruit, fat free
Totals: 5 oz grains, 2 cups vegetables, 2 cups fruit, 2 cups dairy, 5 oz
protein
Day 6
Breakfast
o 1 packet oatmeal
o 1 cup strawberries
o cup almonds
o 1 container Greek yogurt
Lunch
o 1 cup shrimp salad with egg, lettuce, tomato, carrots
o 1 cup fruit salad with citrus
o 1 cup brown rice
Dinner
o cup Greek yogurt
o cup onion
o cup black beans
o cup summer squash
o cup zucchini
o 1 cup whole wheat pasta
o 2 cups skim milk
o lb ground turkey
o can crushed tomatoes
Totals: 5 oz grains, 2 cups vegetables, 2 cups fruit, 3 cups dairy, 6 oz
protein
Day 7
 Breakfast
o 2 potato pancakes
o 1 medium grapefruit
o 1 cup skim milk
Lunch
o 2 whole wheat tortillas
o cup mushrooms
o 1 cup spinach
o cup mozzarella cheese
o tablespoon garlic
Dinner
o 1 can tuna, water packed
o 1 cup whole wheat macaroni
o 1 medium apple
o 1 cup skim milk
Totals: 7oz grains, 2 cups vegetables, 2 cups fruit, 3 cups dairy, 6oz
protein
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KNH 104's Nutrients Report 11/25/15 - 12/01/15
Your plan is based on a 2200 Calorie allowance.

Nutrients Target Average Eaten

Total Calories 2200 Calories 1605 Calories
Protein (g)*** 46 g 106 g
Protein (% Calories)*** 10 - 35% Calories 26% Calories
Carbohydrate (g)*** 130 g 212 g
Carbohydrate (% Calories)*** 45 - 65% Calories 53% Calories
Dietary Fiber 25 g 27 g
Total Sugars No Daily Target or Limit 87 g
Added Sugars No Daily Target or Limit 13 g
Total Fat 20 - 35% Calories 24% Calories
Saturated Fat < 10% Calories 6% Calories
Polyunsaturated Fat No Daily Target or Limit 5% Calories
Monounsaturated Fat No Daily Target or Limit 10% Calories
Linoleic Acid (g)*** 12 g 8g
Linoleic Acid (% Calories)*** 5 - 10% Calories 4% Calories
-Linolenic Acid (% Calories)*** 0.6 - 1.2% Calories 0.6% Calories
-Linolenic Acid (g)*** 1.1 g 1.1 g
Omega 3 - EPA No Daily Target or Limit 45 mg
Omega 3 - DHA No Daily Target or Limit 117 mg
Cholesterol < 300 mg 228 mg

Minerals Target Average Eaten

Calcium 1000 mg 1236 mg
Potassium 4700 mg 3329 mg
Sodium** < 2300 mg 2038 mg
Copper 900 g 1548 g
Iron 18 mg 12 mg
Magnesium 320 mg 422 mg
Phosphorus 700 mg 1762 mg
Selenium 55 g 163 g
Zinc 8 mg 12 mg
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Nutrient Report

The amount of calories in our meal plan was significantly low for the population

we were intending. The diabetic woman the meal plan was intended for had a moderate

physical activity level, which may have been over estimating a realistic amount of

exercise for a woman between the ages of 31 and 50 years old. The meals have a

significant amount of calories and correct portion sizes, however, with the amount of

activity selected, it seems to be an insignificant amount.

Linoleic acid is also low in the meal plan. Linoleic acid is important in the diet

because it is an omega 6 fatty acid. It is a part of the essential fatty acids group meaning

that the body cannot synthesize it itself, so it has to come from food and/or supplements.

Having higher amounts of linoleic acid in the diet greatly decreases the risk of getting

coronary heart disease and prevents the growth of malignant tumors. Another nutrient

that was low, potassium, is important in the body as a deficiency is correlated to high

blood pressure, heart disease, arthritis and other diseases and complications. Many fruits,

especially citrus fruits, supply the body, which is why a fruit salad with citrus fruits was

added almost daily to the meal plan. However, this wasnt a sufficient amount of

potassium overall.

Vitamins A, D, and E were under the daily target in the overall nutrient report as

well. Vitamin A is helpful for the functioning of skin, eyes, and the immune system. It

also has many benefits for women including a decrease in heavy menstruation, yeast

infections, and breast cancer risks. Vitamin D is easily put back into the diet through
fortified milk and other dairy products and even sunlight. Vitamin D is important in the

strengthening of bones and prevention of rickets and many other conditions. Vitamin E is

used for treating a deficiency, which is rare but very serious. Other usages of vitamin E

include prevention of artery and heart complications and diabetes. The American Heart

Association recommends getting vitamin E from food sources rather than supplements

because it is significantly healthier that way.

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Final Analysis

From this project, we learned a lot about what meal planning is and how many

details go into it. When first hearing the words meal planning, a difficult task doesnt

come tom mind. We now have a better appreciation for this task and understand why it is

so important to practice proper meal planning throughout ones life.

First of all, coming up with a menu for one meal, let alone all the meals in one

week, requires tedious and detailed oriented work. Portion sizes must fit the intended

population. There is a certain amount of each food group that is recommended per day by

MyPlate while certain nutrients need to be closely looked as well. For example, our

population of a diabetic woman between the ages of 31 and 50 may have the same

nutrient recommendations as a woman of the same age without diabetes, but choosing

ingredients that the National Diabetes Association recommends through their online

recipes makes all the difference in their diet.

The most challenging aspect of creating the seven day menu was attempting to

meet the requirements of each food group daily. More than likely, at least one food group

was under the recommended daily amount; many times it was the whole grain, dairy, or

fruit groups. For the dairy and fruit groups, it is very easy to add in a side dish or snack

throughout the day that helps satisfy the daily amount. We found it more beneficial to

include whole grains as part of protein dishes, even if they werent the main entre.

Variety of recipes and healthy ideas are abundant on the National Diabetes Association

website helping the meal planning be specifically catered to the population we chose.
 Hopefully this project will help us in the future as dieticians as we now know

what to expect when hearing the term meal planning. In the near future, we can apply

meal planning to our lives as well, understanding the importance of meeting daily

requirements for certain nutrients and certain food groups.

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WorksCited

"DietaryLinoleicAcidandRiskofCoronaryHeartDisease."TheNutritionSource.Web.

3Dec.2015.

WebMDBetterinformation.Betterhealth.(n.d.).RetrievedDecember3,2015,from

http://www.webmd.com/

"AmericanDiabetesAssociation."AmericanDiabetesAssociation.Web.3Dec.2015.

Diabetes:MedlinePlus.(n.d.).RetrievedDecember3,2015,from

https://www.nlm.nih.gov/medlineplus/diabetes.html

SuperTracker:MyFoods.MyFitness.MyHealth.(n.d.).RetrievedDecember4,2015,

fromhttps://www.supertracker.usda.gov