Nutrition

Below is an actual two-week lunch menu for a senior centre. Evaluate the menu using the MyPlate recommendations (Figure 13-7) and the menu planning guidelines. List two evaluative comments below, and then change the menu to incorporate your suggestions. Monday Tuesday Wednesday Thursday Friday Baked Tilapia Braised Pork Ribs Chicken Enchiladas Eggplant Parm Cabbage Roll Mango Salsa Sauerkraut & Apples Lettuce & Tomatoes Pasta Mashed Potatoes Rice Medley Peas & Pearl Onions Corn Confetti Zucchini Vegetable Medley Broccoli Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Peaches Bananas & Oranges Garlic Bread Saucy Fruit Salad Pecan Pie Frozen Vanilla Yogurt Oatmeal Cookie Cupcakes Chocolate Chip Cookie Monday Tuesday Wednesday Thursday Friday Baked Ham Lemon Chicken Beef Stuffed Peppers Chicken BBQ Chicken Garlic Mashers Baked Potato Rosemary Potatoes Dumplings Sweet Potato Fries Green Beans Spinach California Veggies Broccoli Tuscany Veggies Salad Bar Salad Bar Salad Bar Salad Bar Salad Bar Mandarin Oranges Chocolate Pudding Vanilla Yogurt with Strawberries Apricots Apple Blueberry Oatmeal Raisin Crisp Cookie All meals include white roll, butter, margarine, and assorted beverages, including milk, iced tea, apple juice, coffee, and tea. COMMENTS: WORKSHEET 13-2 Precompetition Meal For athletes, the most important meal is the one closest to the competition. The meal should consist of easily digestible carbohydrate-rich foods and be moderate in protein as well as low in fat and fibre. High-fat and high-fibre foods take longer to digest and can cause sluggishness. You are to plan a small precompetition meal for a men’s swim team that will be eaten two hours before competition. The meal should include about 300 to 500 kcalories and plenty of fluids. After you write your menu, use SuperTracker or another program to come up with an approximate number of calories for your meal. MENU: Approximate Number of Kcalories: ____________________ WORKSHEET 13-3 Evaluation of Elementary School Menu Below is a one-week lunch menu for an elementary school. Evaluate the menu using the MyPlate recommendations menu planning guidelines for school-age children. Keep in mind that many elementary school children need anywhere from 1,200 to 1,800 calories per day. List two evaluative comments below, and then change the menu to incorporate your suggestions. Monday Tuesday Wednesday Mac & Cheese Oven Fried Chicken Burger on Wheat Bun Bean & Cheese Burrito Black Beans & Rice with Deli Turkey Ham & Cheese on Entrée Salad Salsa Wheat Bun Celery Sticks Tuna Salad on Crackers Entrée Salad Italian Blend Vegetables Entrée Salad Mixed Vegetable Medley Chilled Pears Banana Sweet Potato Fries Swirl Roll Strawberry Kiwi Juice Pineapple Chunks Thursday Friday 5” Personal Pan Cheese Pizza Golden Baked Chicken Nuggets Chicken Quesadilla Asian Egg Roll Entrée Salad Entrée Salad Baby Carrots Baked Au Gratin Potatoes Steamed Spinach Green Beans Seedless Red Grapes Grape Juice Chocolate Cupcake Fresh Fruit Low-fat or fat-free milk is offered at lunch. COMMENTS: