Beruflich Dokumente
Kultur Dokumente
Fruits (1/2 cup ½ c seasonal, fresh ½ c strawberries ½ c fresh seasonal 1 peach 1 small orange
min) fruit fruit
(strawberries,
peaches, oranges,
apples)
Grains (2 oz eq.) 1 c cooked oatmeal 1 c cooked pasta 2 oz corn, canned 1 c cooked rice 2 oz canned corn
noodles (for lettuce wraps
option)
OR
1 c cooked rice
(for rice bowl
option)
Meat/MA (2oz) 1.5 oz pumpkin 2 oz lean ground 2 oz chicken or 2 oz extra-firm 2 oz ground beef
seeds beef or turkey extra-firm tofu tofu or extra-firm tofu
½ oz flax seeds ⅓ c shredded or ½ c beans
cheese
Other: ½ c milk of choice Garlic Fresh basil Low-sodium soy No-Salt taco
condiments, Garlic Seasoning - chili Lemon vinaigrette sauce seasoning
dressing etc. Olive oil powder, cumin, (Lemon juice, Seasoning - Cilantro
Seasoning - salt, cayenne pepper, olive oil, garlic, pepper, dried Parsley
pepper, paprika salt salt, pepper) green onion
Chicken or veggie Olive oil
broth Garlic
Fresh parsley Cornstarch
Nutrient Analysis: complete for each day
Day 1 Day 2 Day 3 Day 4 Day 5
Heart Healthy Quick and Easy Low-Sugar Plant Based Low-Sodium
Content Content
Calories 535 kcals 564 kcals 428 kcals 498 kcals 398 kcal
Total fat 17g 12g 13g 15 g 1g
Saturated Fat 2g 4g 3.2g 2.1 g 0g
Sodium 23 mg 931 mg 332 mg 55mg 1 mg
All of the meals contain adequate calories except for the low sodium content meal which is a little low. In the Heart-healthy meal,
around 3%of calories were derived from saturated fat which is an adequate amount. The saturated fat consumption for each meal was
all under 10% which meets the current Dietary Guideline for Americans recommendation. (Dietary Guidelines for Americans
2015-2020 8th edition). The only thing we may have to change on the menu is that we might have to add more food or increase the
serving size on low sodium day to meet the calorie needs. Overall, the serving size of each meal is adequate for each person, and we
have met all of the food components requirements.
Source:
Dietary Guidelines for Americans 2015–2020 8th Edition. (n.d.). Retrieved from
https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/