OVHS Menu Plan for a Diabetic Patient Project

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Assignment: Menu Plan
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Assignment: Menu Plan
A balanced diet ensures that your body’s cells and tissues receive the nutrients
needed to function properly. But what is meant by balanced? In general, it means
the meals you eat on a daily basis are varied in the types of foods included, high in
beneficial nutrients and low in ingredients that are unnecessary or potentially
harmful to your health. If your diet falls below the recommended daily requirements,
you will be at risk of malnutrition, a condition that may lead to serious health
concerns.
Instructions
A balanced diet is dependent on a number of factors: age, sex, activity level, and
any special nutritional needs. Your task is to design a three-day, balanced diet menu
plan for a person with a certain condition or dietary requirement.
You may present this assignment in a format of your choice (e.g PowerPoint, video,
calendar print-out, Word Doc/ PDF). Any other format must be pre-approved by your
teacher.
Dietary Situations
Choose one dietary situation from the list below:
Diabetes
 Gluten Allergy
 Vegetarian/Vegan
 Nut Allergy

Weight Loss
 Pregnancy
 Weight Gain
 High Performance Athlete

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6/13/22, 5:37 PM
Assignment: Menu Plan
Additional Requirements


Your dietary menu must cover all meals/ snacks for an entire three (3) days.
Include a summary of overall calories, carbohydrates, fats, proteins, and major
vitamins/ minerals for each meal/ snack. Note: you will need to research and
consider the possible toxicity of getting too much of certain vitamins/minerals in
designing your menu.

Include a summary of any special modifications made that differ from a general
balanced diet. Explain why the menu meets the needs of the individual and is still
balanced.
 Be sure to create a simple menu that could be started by someone right away
without needing special equipment or food items difficult to obtain from a local
grocery store.
Assessment Details
Your submission must include the following:

Your three-day, balanced diet menu plan for a person with a certain condition
or dietary requirement

An approved format, such as PowerPoint, video, calendar print-out, or Word
Doc/PDF

All in-text citations and a reference list according to the APA style guide for
sources used in your menu plan
Upload your menu plan to the Assignment: Menu Plan Dropbox.
Submit this assignment to the dropbox. This assignment will be evaluated for a grade that will
contribute to your overall final grade in this course.
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Assignment: Menu Plan
Khaled Hassoun
North Star Academy
SNC4 Science
Mrs. Jacy Barillari
04/09/2021
This is specialized 3-day vegan plan for an adult women
3-Day Vegan Meal Plan
Day 1:
Breakfast
Snack 1
Lunch
Snack 2
Dinner
Snack 3
Vegetarian
breakfast
apple
sausages
Sweet
potato chips
Chickpea salad
sandwich
Vegan
banana ice
cream
Veggie-pac
ked
One-pot
split pea
soup
Kiwi
Strawberry
Popsicles
Nutrition Info
Calories 163 Calories 482
Fat 13g
Fat 54g
Carbs 19g
Carbs 1g
Fiber 4g
Fiber 0g
Sugar 4g
Sugar 0g
Protein 15g
Protein 0g
Calories 340g
Fat 12g
Carbs 42g
Fiber 11g
Sugar 9g
Protein 13g
Calories 297
Fat 1g
Carbs 75g
Fiber 8g
Sugar 38g
Protein 4g
Calories
138
Fat 2g
Carbs 23g
Fiber 7g
Sugar 3g
Protein 6g
Calories 25
Fat 0g
Carbs 6g
Fiber 1g
Sugar 3g
Protein 0g
Link to Recipe and
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Total Calories: 1445 Kcal
Total Carbs: 166g
Total Proteins: 38g
Day 2
Breakfast
Snack 1
Lunch
Snack 2
Dinner
Snack 3
Name
Vegan french
toast
Easy classic
hummus
Cauliflowe
r
walnut
burritos
Vegan mint
cookies
Blach bean
and roasted
red pepper
veggie
burgers
Apple chips
Nutrition Info
Calories 795
Fat 60g
Carbs 54g
Fiber 10g
Sugar 63g
Protein 16g
Calories 137
Fat 4g
Carbs 19g
Fiber 5g
Sugar 3g
Protein 6g
Calories
479
Fat 21g
Carbs 62g
Fiber 4g
Sugar 4g
Protein
11g
Calories 268 Calories 108
Fat 20g
Fat 3g
Carbs 24g
Carbs 19g
Fiber 3g
Fiber 6
Sugar 11g
Sugar 1g
Protein 3g
Protein 5g
Calories
158
Fat 0g
Carbs 42g
Fiber 7g
Sugar 30g
Protein 0g
Link to Recipe and
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Total Calories: 1945 Kcal
Total Carbs: 220g
Total Protein: 41g
Day 3
Breakfast
Snack 1
Lunch
Snack 2
Dinner
Snack 3
Name
Tofu
scramble
Chocolate
peanut butter
frozen
banana
One-Pot
Mexican
Quinoa
Vegan
Tzatziki
Curry
noodle soup
Vegan
chocolate
mousse
Nutrition Info
Calories 126
Fat 8g
Carbs 4g
Fiber 1g
Sugar 1g
Protein 11g
Calories 127
Fat 10g
Carbs 7g
Fiber 1g
Sugar 4g
Protein 3g
Calories Calories 109 Calories 377
511
Fat 9g
Fat 21g
Fat 26g
Carbs 2g
Carbs 40g
Carbs 58g
Fiber 0g
Fiber 2g
Fiber 14g
Sugar 0g
Sugar 3g
Sugar 4g
Protein 3g
Protein 8g
Protein
15g
Calories 377
Fat 14g
Carbs 54g
Fiber 11g
Sugar 23g
Protein 13g
Link to Recipe and
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Total Calories: 1627 Kcal
Total Carbs 165g
Total protein: 43g
Explain why the menu meets the needs of the individual and is still balanced:
I’ve made sure that the intakes stay within the margin of the average and healthy required intake
for an adult female; as seen above, I’ve recorded the totals of calories, carbohydrates, and
proteins for each day, and they all safely meet the female adult’s needs and keep her diet
balanced; for example, 46 grammes per day for the average sedentary woman, which she can eat
around that amount in all three days. In fact, all of the meals and snacks are plant-based, which
means they’re high in fibre, vitamins, and minerals that can help lower blood pressure, lower
LDL (bad) cholesterol, reduce the risk of diabetes, and help maintain a healthy weight, all of
which can help reduce the risk of heart disease. However, the types and sources of plant food are
equally important, so keep that in mind.
Summary of any special modifications that differs from a general balanced diet:
Benefits Vegan diets can provide all of the nutrients that a person requires, and following it as a
lifestyle results in a lower body mass index ( BMI) than humans who consume animal-derived
products, as well as the elimination of a number of the potential risks linked to harmful animal
fats, according to research. A vegan diet is rich in fibre, antioxidants, and compounds that help to
protect against diseases like diabetes and cancer. Fruits, vegetables, whole grains, and nuts are
vegan diet staples and are rich in fibre, antioxidants, and compounds that help to shield against
diseases like diabetes and cancer. As a result, research has connected the vegan diet to a variety
of health benefits, including improved heart health, weight loss, and a reduced risk of cancer and
type 2 diabetes.
Research and consider the possible toxicity of getting too much of certain
vitamins/minerals in designing your menu:
Manganese is a mineral that is necessary for human health. It is a component of the
mitochondrial antioxidant system and is also involved in metabolism, bone formation, and thus
the production of collagen for wound healing. Manganese can be found in a wide variety of plant
diets. Although manganese is a required mineral, manganese poisoning has been a major worry
due to the difficulty in absorbing manganese from food. Headaches, muscle cramps, weakness,
and aggression are early signs of manganese poisoning, which can eventually progress to
disease-like symptoms such as tremors. People with manganese poisoning are more likely to fall
backwards than people with Parkinson’s disease. Manganese poisoning from food alone has not
been observed in humans, despite the fact that some vegan diets can provide up to twenty
milligrammes of manganese per day. Manganese has a DRI of 1.8 mg for adults and a couple
of.3 mg for men. Vegans have a median manganese consumption of 4.1 mg for females and 5.6
mg for men (not considering supplements), according to one study, while some vegans have
substantially greater quantities. Although the Pauling Institute considers this level to be
“extremely conservative,” the maximal tolerated limit for adults is 11 mg/day. Despite the fact
that food-borne manganese poisoning is uncommon, iron deficiency has been demonstrated to
increase the risk of manganese buildup in the brain. Because iron and manganese have similar
absorption methods, an iron shortage can produce an increase in manganese intake (due to the
body attempting to expand iron absorption but instead receiving manganese), and a high
manganese intake can cause an iron insufficiency. Manganese insufficiency is extremely
dangerous for people who have had their livers damaged. Manganese absorption is quite low,
ranging from 1 to 5. In adults, phytic acid in a soy formula was demonstrated to reduce
manganese absorption by half (from 1.6 to.7%). Although phytic acid has a comparable effect on
iron absorption, ascorbic acid can neutralise the effect of phytic acid on iron, but not on
manganese. According to this research, long-term iron shortage (not necessarily anaemia, but
insufficient iron storage) may enhance manganese absorption on a vegan diet to levels high
enough to create issues, yet no future vegans have had Parkinson’s-like symptoms or manganese
poisoning. Finally, vegans with an iron deficit should consume ascorbic acid at meals to
guarantee that iron rather than manganese is absorbed. For these folks, including soy in their
meals to help with phytic acid may also be a good option.