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Embed code for: ILP Meal Planning (1)
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Information Literacy Project: Meal Planning
We decide what to eat, when to eat, and even whether to eat for a variety of reasons. Examine the factors that influence your food choices by keeping a food diary for 24 hours. Record the times and places of meals and snacks, the types and amounts of foods eaten, and a description of your thoughts and feelings when eating. Now examine your food record and consider your choices. Please answer all of the questions in full sentences.
Which, if any, of your food choices were influenced by emotions (happiness, boredom, or disappointment, for example)?
Was social pressure a factor in any food decisions? Which, if any, of your food choices were influenced by marketing strategies or food advertisements?
How large a role does availability, convenience, and cost play in your food choices? Explain.
How many times did you eat because you were truly hungry? How often did you think of health and nutrition when making food choices? Were those food choices different from others made during the day?
Compare the choices you made in your 24-hour food diary to the USDA Food Guide recommendations and the recommendations at www.choosemyplate.gov. To obtain a set of personalized recommendations, you can enter your age, sex, and activity level under “I want to” “Get a personalized plan” on the website,
Fill in the table
Protein: (Meat and alternates)
What key nutrients do each of the food groups and vegetable subgroups provide? List the food groups and subgroups below and list the key nutrients provided for each.
What 3 dietary changes could you make to achieve meals more like what the USDA recommends?
Using the information you obtained from the USDA
http://www.choosemyplate.govwww.choosemyplate.gov website and Chapter 2 in your textbook, plan a balanced meal and snack that would meet your nutrition recommendations. Be sure to include: 1) the five food groups, 2) Nutrient dense food choices, 3) serving sizes, 4) mention food preparation method. (steamed, baked, grilled, poached, broiled, fried, sautéed, boiled, etc.)
How do you achieve the following principles in your meal and snack?