Crafting My Ideal Weekly Menu-Balancing Favourite Foods with Nutritional Health

Crafting My Ideal Weekly Menu-Balancing Favourite Foods with Nutritional Health

The meal plan listed above was designed in concert with my caloric requirement to maintain a healthy body and adequately incorporated my favorite food choices. Chicken and fish-based servings are my favourites. When designing this meal plan, I was keen to include them selectively so as not to repeat them severally within the one week outlined in the plan. My meal favorite, chicken and fish-based servings, as well as sweet potato fries, were the hardest for me to plan. This is because I tend to take them quite often within any one week. I, however, had to minimize their incorporation into the meal plan to avoid repeating meals. In addressing the difficulty attributable to this food group, I intend to reduce their consumption over time to an agreeable level. I also intend to incorporate physical exercises into my routine. Food choices such as sweet potato fries provide a surplus of calories that may, in the long term, contribute to weight gain and consequent overweight and obesity (Hall et al., 2019). Lifestyle modifications such as exercise can help counter the additional calories, thus ensuring the maintenance of optimal physical health (Ludwig et al., 2018). It is for these reasons that I minimized the inclusion of high-calorie foods in my meal plan.

My snack choices were relatively closer to my routine snack practices. I, however, had to modify the plan to limit high-calorie-containing snacks that often characterize my snack practices. The food choices in this meal plan were made to include all the major nutrients. Carbohydrates are an important source of energy required for normal bodily functions (Sanyaolu et al., 2019). It is for this reason that I incorporated carbohydrate-based food options in my entire meal plan. All the meals adopted in this meal plan had at least one source of carbohydrates. This choice is also favourable to my lifestyle, which is characterized by moderate physical exercise. Carbohydrate-based diets would provide the much-needed energy for this.

 References

Hall, K., Ayuketah, A., Brychta, R., Cai, H., Cassimatis, T., & Chen, K. et al. (2019). Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. Cell Metabolism, 30(1), 67-77.e3. https://doi.org/10.1016/j.cmet.2019.05.008

Ludwig, D., Hu, F., Tappy, L., & Brand-Miller, J. (2018). Dietary carbohydrates: role of quality and quantity in chronic disease. BMJ, k2340. https://doi.org/10.1136/bmj.k2340

Sanyaolu, A., Okorie, C., Qi, X., Locke, J., & Rehman, S. (2019). Childhood and Adolescent Obesity in the United States: A Public Health Concern. Global Pediatric Health, 6, 2333794X1989130. https://doi.org/10.1177/

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course Learning Outcomes:
 Outline the role and function of the six major nutrients.
 Demonstrate the ability to plan menus.
Imagine you are trying to plan your “ideal” one-week menu that includes some of your favourites. Analyze your
favourite food/drinks to see if any of them fit a healthy menu’s criteria.

Crafting My Ideal Weekly Menu-Balancing Favourite Foods with Nutritional Health

Resource: Chapter 3, “Supplemental Materials” on Course Syllabus
For this assignment, you will prepare a daily menu for 7 days (Monday through Sunday) using the
grid chart; this is to include:
 Breakfast
 Lunch
 Dinner
 Snack
Reminders:
 Avoid:
o Foods high in fat with little nutritional value
o Sugary foods
Processed meats with additives and nitrates (ex. hot dogs, store-bought fish sticks, chicken
nuggets, etc).