Nutrients
Note that with the material we have reviewed this week, we have now completed studying all nutrients (including macro and micro). As a result, you will need to complete somewhat of a cumulative assignment of modules 1-4, which will require the following.
Imagine that you are working with an individual between the ages of 30-40 who needs to begin eating a diet in which their major nutritional needs are being met, based on the Dietary Reference Intakes. As a result, you will do the following.
Provide the age and sex of your proposed client.
Design three healthy meals that will be eaten by your client during an entire day.
On your discussion paper (more information provided in point 4), you will report the personal characteristics of your imaginative client (as described in the previous point 1) and what each meal consisted of
for example if eating salad or pea soup, what did they contain, or if they have a baked potato was it eaten with beans on top, or onion and some other topping etc).
You will then create a Nutrition Label for the three meals together (imagine that you are blending all three meals together and now you are providing a Nutrition Label of what was consumed during the entire day).
Below, you will find a section titled: Nutritional Information Instructions, where it will contain more information on how to create your nutrition label, which you will notice is much easier than what you might actually be thinking, as well as information on what expectations I have regarding certain nutrients.
Finally, write a short discussion paper in which you will have a minimum of five paragraphs with the following information:
The first paragraph is the shortest and it will require you to provide the information for your client as described in section 1, above.
Three paragraphs describing each one of the three meals you have designed (one paragraph per meal). I simply need you to tell me how much of each food you are providing your client with including serving size and the general ingredients being used.
In the final paragraph, you will summarize your Nutritional Information, based on the expectations I am providing in the section below titled: Nutritional Information Instructions.
Nutritional Information Instructions
You can accomplish this by using any free website such as: Nutrition calculator: computes nutrition value of a meal (Links to an external site.) (you may need to create a free account in order to use such website).
You can input food items by clicking on the icon titled: ADD FOOD (note that in some cases the information will be readily available for the food item you may have in mind or may want to input). Please note that at the end I should be able to see all the food items that went into your meals and this evidence can be a screenshot or PDF file of the Nutrition Calculator you may be using.
Furthermore, the following Nutritional Values will need to be met. Keep in mind that this is the specific nutritional information that is REQUIRED on all Nutrition Labels!
2,400-2,600 calories for a male client and 1,800-2,000 calories for a female client.
45-65% of all calories need to come from carbohydrates.
A minimum of 38g of fiber for a male client and 25g for a female client.
Report your final amount of sugars (under 10% of total calories should be from sugars).
10-35% of all calories must come from protein.
20-35% of all calories must come from fats.
No more than 10% of your total calories should come from Saturated Fats.
As few Trans Fats as possible (the final amount must be reported).
As little cholesterol as possible (the final amount must be reported).
Sodium levels should be between 1,500-2,000 mg for the entire day.
Vitamin D levels should be between 15-20µg (it is okay if you are over a bit).
Calcium levels should be between 1,000-1,200 mg (it is okay if you are over a bit).
Iron levels should be A minimum of 8mg for a male client and 18mg for a female client.
Potassium levels should be a minimum of 4,700mg
Note that once you are satisfied with what you have created then your “Nutritional Information” is basically done and you can then save the information by doing the following (You need to do it this way in order for me to be able to see the information).
Please remember the following:
– You will need to provide PDF or screenshot evidence that these food items were actually input into your nutritional calculator.
You will also need to provide PDF or screenshot evidence from the nutritional calculator, indicating the validity of the nutrition facts you are providing.
You can create a PDF file by simply clicking on Print and then choosing your
Click on “Print” (even if you do not have a printer).
Under the option that provides you with the opportunity to choose a Printer, Choose the option that reads: PRINT TO PDF.
Then click on PRINT.
You will then be given the option of saving the file in PDF form.
You will then upload this PDF file along with your written report.
