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Make A Meal Plan

The document provides instructions and forms for creating a meal plan that includes a meal distribution chart dividing meals into percentages for the day, a menu listing food exchanges and sample meals for each eating occasion, and a form to track the number of servings, carbohydrates, protein, fat, and calories from various food groups. The goal is to develop a balanced meal plan that meets calorie and macronutrient needs based on an individual's BMI and TER calculation.

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bunso padilla
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106 views

Make A Meal Plan

The document provides instructions and forms for creating a meal plan that includes a meal distribution chart dividing meals into percentages for the day, a menu listing food exchanges and sample meals for each eating occasion, and a form to track the number of servings, carbohydrates, protein, fat, and calories from various food groups. The goal is to develop a balanced meal plan that meets calorie and macronutrient needs based on an individual's BMI and TER calculation.

Uploaded by

bunso padilla
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Make a Meal Plan

Instructions:
1. In our previous activity for the BMI to TER computation; choose one of your
groupmate to be your representative for TER.
2. Create the following using the forms given:
a. Meal Plan
b. Meal Distribution (the percentage will depend on your group as long it will
be divided into 5 meals)Breakfast; AM snack;Lunch;PM snack; Dinner
c. Menu
Meal plan Tea = kcal/day
CHO = g CHON = g Fat = g
FORM FOR MEAL PLAN
Food Group Number of Carbohydrates Protein (CHON) Fat Energy/Kcal
servings (CHO)
Vegetable A 3g 1g 16kcal

Vegetable B 3g 1g 16kcal

Fruit 10g 40kcal

Milk 12g 8g 10g 170kcal

Rice A 23g 0g 98 kcal


B 23g 2g 100 kcal
C 23g 4g 108 kcal
Meat Low fat 8g 1g 41 kcal
Medium fat 8g 6g 86kcal
High fat 8g 10g 122kcal
Fat 5g 45 kcal
Sugar 5g 20kcal

Total
Meal Distribution
Food group Number of Breakfast AM snack Lunch PM snack Dinner
servings
Vegetable A
Vegetable B
Fruit
Milk
Rice
Meat

Fat
Sugar
Total

Breakfast - 20%-30% = Expected total # of servings per meal:


Lunch - 20%-30% = Breakfast –
Dinner - 20%40% Lunch -
Snacks -0-15% = Dinner -
TEA/TER = Snacks –
Menu

Food exchanges # of exchanges Sample menu Approximate size


Breakfast per serving

AM snack/s Food exchanges # of exchanges Sample menu Approximate size


per serving
Menu

Food exchanges # of exchanges Sample menu Approximate size


Lunch per serving

PM snack/s Food exchanges # of exchanges Sample menu Approximate size


per serving
Menu

Food exchanges # of exchanges Sample menu Approximate size


Dinner per serving

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