In the following assignment, you will choose only ONE of the following special needs client scenarios listed below (A-Diabetes, B-Chemotherapy, or C-CVD) and follow the directions as noted for that particular client. Regardless of which section you choose (A, B, or C), when creating a list of questions that you would use if you were to be asked to plan menus for a client with special dietary needs, be sure you ask about food preferences, the existence of any food allergies, lifestyle, and any other factors that would have an influence on effective menu planning. Post the responses to this Discussion Area by Monday, December 7, 2015.
Section A: Meal Planning for Diabetics
Plan a 2-day, 1600-calorie diet for a client with diabetes. Create a list of questions to ask clients, outline the profile of your client, and post in addition to your meal plan.
Provided below is the correct number of servings for a plan that is equivalent to a 1600 calorie, 55% carbohydrate, 20% protein, and 25% fat meal plan. Utilizing the “Exchange List for Meal Planning” and your creative culinary abilities, create a meal plan that includes a breakfast, lunch, dinner, and a snack. Ensure that you use all the necessary food servings as detailed below. You will be evaluated on the overall effectiveness of your meal plans in this assignment. The variety, range, combination, and health benefits of each food choice and food combination will be used as the basis for evaluation.
Servings for a 1600-calorie meal plan:
Food Group Servings,
Dairy 2
Fruit 4
Vegetable 4
Bread 8
Protein 5
Fat 4
Section B: Meal Planning for Chemotherapy Patients
Plan a 2-day meal plan for a client with cancer who is undergoing chemotherapy and radiation treatment. Create a list of questions to ask clients, outline the profile of your client, and post in addition to your meal plan. Place your client in one of the following groups when creating your profile: 810 years of age, 2530 years of age, and 4045 years of age.
Consider your food selection and provide an explanation of any particular nutrients, types of foods, or methods of preparation that you would use. You should use 56 “mini-meals” each day with a variety of hot and cold foods. You will be evaluated on the overall effectiveness of your meal plans with a focus on portion sizes, choice of protein sources, and use of acidic foods in this assignment.
Section C: Meal Planning for Client at Risk for Developing CVD
Plan a 2-day menu plan for a client who has a high risk of developing CVD. Create a list of questions to ask clients, outline the profile of your client, and post in addition to your meal plan. Place your client in one of the following groups when creating your profile: 810 years of age, 2530 years of age, and 4045 years of age.
Your meal plan should include a wide range of food and textures. You will be evaluated on your choice of foods for fiber content, fat content (and the type of fat the food contains), and the balance of carbohydrates, fats, and proteins in each meal.
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