Menu
Planning Assignment
Lesson
Plan 4
Planning a menu and knowing how to incorporate
appropriate nutrition, exercise and special dietary concerns related to
specific conditions is an important element to the role of an addiction’s
community support worker. A menu plan should follow three levels of
consideration:
Level One – Diet is Safe and Adequate:
·
Food is of adequate quality and
amount.
·
Variety of fruits, vegetables, food
is safely stored and whole grains.
·
Food is safely stored and prepared.
·
3 meals and snacks per day
·
Regular physical activity
·
Respects individual food preparation
Level Two- Diet Meets Individual Needs:
·
Menu manages medical conditions.
·
Menu manages secondary conditions.
(Example: food allergies/dislikes)
·
Meets other special needs.
Level Three – Diet Promotes Health:
·
Abundant whole plant foods
·
Low cholesterol, saturated and
unsaturated fats
·
Limited simple sugars and salt
·
Plant proteins – nuts, beans, and
grains
·
Multiple vitamins/mineral supplement
·
Menus must be nutritionally adequate,
culturally appropriate and have variety. The number of servings and size of
servings needs to be adjusted for person’s age, gender, disability/diagnosis,
and activity level.
Assignment: choose from
either scenario A and write a detailed menu consisting of breakfast, lunch, and
dinner as well as 3 snacks per day. This will also require some research into
how medication affects the body (dry mouth? depression?) and what foods would
assist in dealing with the medication and its side effects. For example, if
depression is a side effect, what foods should be avoided in your menu
planning? Added to your menu planning? You are completing a 3-day MENU for
Friday, Saturday, and Sunday from 7:00 am to 10:00 pm each day.
You must also include:
·
Motivation – how will
you motivate your client to eat healthy?
·
Exercise – what exercise will you
incorporate into your menu, keeping in mind the age and disability or
diagnosis.
·
What strategies would you use to
remind the client to eat healthy and on time if there was a delay in staff
arriving for mealtime?
You will be graded on content of the menu, following
all categories listed for each level, knowledge of the diagnosis/disability and
cultural aspects and making sure it is appropriate on all three levels. Include
the menu, shopping list and total daily cost of each day of meals. You may
divide into : breakfast = ? Lunch = ? Supper = ? and snacks = ? (describe what
you are choosing for snacks) or you can include the daily budget. Be creative
in your shopping choices – where can you save on food but still have nutrition Your budget is $75.00 for the three days in total (not per
day) and you can assume that condiments (salt, pepper, salad
dressing etc.) are already stocked. In addition, meat, rice and oatmeal are
also stocked. Anything extra for your menu you will need to purchase.
1.
List menu
2.
List ingredients
3.
List cost of each meal
4.
Describe how you will motivate.
5.
Describe physical exercise.
6.
Explain why you have chosen specific
foods according to the Canada Food Guide and with knowledge of the diagnosis in
the scenario you chose.
7.
How will you teach independence in
remembering to eat healthy and at specific times if staff is late on arrival.
8.
Show knowledge of food selection
based on medication, diagnosis, age and gender.
9.
Knowledge of the diagnosis/condition
Scenario A
Your client is a male, 11 years old who has been
diagnosed with Prader- Willi Syndrome. A characteristic with this syndrome is
that individuals can over-eat, don’t know when they have eaten enough, or don’t
know when they need to eat more. Your client is on the medication somatropin
and his parents are Asian, having immigrated to Canada 5 years ago. Plan a
3-day meal plan of breakfast, lunch and dinner for each day making sure to
include snacks and all the necessary information as outlined in each of the
three levels above. Remember your budget.
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