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BGSU FN4350/5350 Instructions for Creating a Diet for a Pregnant Woman Assignment

You are to create a one week (7-days) diet for a pregnant woman. The diet must follow the Dietary Guidelines and meet currently established RDAs for pregnancy with the food choices. In other words, do not have any nutrient fall below 90% of RDA or exceed the DRIs UL and do not rely on supplements. The macronutrient distribution must meet the current DRI guidelines (AMDRs look them up if you dont remember these numbers, i.e., % energy from carbohydrate, protein, and fats). You will use the NDS-R for the nutrient analysis. Include all the major nutrients: energy, fiber, cholesterol, carbohydrates, protein, fats, vitamins and minerals. Individual amino acids are not to be included but caffeine and sugar may be included. In other words, screen the list of nutrients that you want analyzed rather than reporting on everything that is possible with the program. You will submit your report using the report template that is attached to the assignment page on blackboard (type your answers into the template and attach your printouts). NOTE: It is the 7-d average intake that must meet the recommendations; it is likely that the requirements will not be met every single day. You will also submit the 7-day average pages - not the reports for the individual days. Use the NDSR printouts to complete the Dietary Guidelines table. Ill use your printouts to see if the DRIs are correct. Please be sure to use the DRI for pregnancy so the %RDA will be correct. If elements of this project are missing or all of the nutrient requirements are not met with foods your grade for the project will be below average, i.e. below a C. It takes time to develop the menus so that nutrient averages are met with food so you will be smart to allow time to revise the menus, i.e., start this assignment early! Ask for help if you do not know how to get started or how to complete this assignment. Also, you may not be able to save your work so be sure to print your results each time you use the computer lab. You will be able to save your output to your BGSU My Files. Professional presentation and neatness are important. Use the templates that I have started below for your work. Submit a hard copy of the project (stapled, no folders) in class.

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Pregnancy Diet Report

Type your name here: 1. Describe your client: a. Age: 19 b. BMI: 21 c. Usual eating pattern: wake at 7:30, breakfast at 8, lunch at 1, dinner at 7, sleep at 11. d. Trimester: 1st (due April 1st) e. Estimated energy needs: 2,000 kcals (obtained from SuperTracker) f. Usual activity pattern: hour jog 4-6 times a week

g. List any special circumstances, dietary considerations, or risk factors if applicable: N/A 2. Answer the following questions. a. Does the diet you created meet her energy requirements? Yes, this diet has an average of 2,039 kcals per day. b. Does the diet you created meet the ADA/AI for vitamins and minerals? Yes. c. List the average % energy from (make sure these figures are on the NDSR printout also): i. Carbohydrate: 45% ii. Protein: 25% iii. Total fat: 30% d. Does the diet you created meet all of the Dietary Guidelines? Yes. 3. Write a short statement that answers the following questions. a. What was difficult about this assignment? Meeting the RDAs and getting enough vitamin D. b. What was easy about this assignment? Putting the meals together was probably the most fun part, so it was relatively easy to come up with ideas. c. What did you learn from this assignment? I learned that planning a diet takes a lot of work and preparation. I also learned that NDSR may seem like your enemy at first, but it eventually becomes your friend. 4. Attach the completed menu table. 5. Attach the complete the Dietary Guidelines table that is started for you below. For further guidance on this section see http://www.health.gov/dietaryguidelines/ (not all of this information is from the printouts, some is from an examination of food choices). 6. Attach your NDS-R 7-day summary printouts. I do not need the daily pages. 7. Staple the project and submit it in class on the due date. No binders or folders please.

Table for Menus

Directions: The table cells will expand as you fill them in. If you want to include another column for an additional snack you may. Include foods and amounts of main items (not all components of dish), i.e., Turkey sandwich with lettuce and tomato on rye bread, 1 Skim milk, 1 cup Baked boneless skinless chicken breast, 4 oz. *Note- All meat is measured after cooking Day Breakfast Lunch Monday 1/2c strawberries Two 8 tortillas 1/2c watermelon 1 tsp. hot sauce 1/2c blueberries 1/3c American cheese 1/2c yogurt 1/4c onion 1/4c green pepper 2 oz. boneless/skinless chicken breast

Tuesday

1/2c steal cut rolled oats 2c 1% milk 1c fresh grapes

Wednesday 1 pear 2c corn flakes 2c 1% milk

1 medium sized pita 2 tbsp. fat free ranch 1/4c pepper 1/4c onion 1/4c cucumber 1c spinach 1/2c cheddar 2 oz. boneless/skinless chicken breast 6 oz. New York strip steak 1/2c rice (before cooking) 1/4c onion 1/4c pepper 1/4c snow peas

Dinner 6 oz. New York Strip steak c brown rice (after cooking) 1c green beans 3c spinach 1.5 tbsp oil/vinegar dressing 1c 1% milk Four 4 pancakes 3 large scrambled eggs 1 tbsp. ketchup 2c raw broccoli 2c 1% milk

Snack 2c 1% milk

Thursday

1c fresh strawberries 2c steel cut rolled oats (after) 2c 1% milk

2 oz boneless skinless chicken breast 1c rice (after) 2 tsp. hot sauce 1c asparagus (after) 1/2c cantaloupe

Friday

2c 1% milk 2c bran flakes 1/2c blueberries

2 oz boneless skinless chicken breast 1 medium sweet potato

3c spinach 1c lettuce 4 oz. chicken breast 1/4c cucumber 1/4c mushrooms 4 baby carrots 4 oz. ground beef (95/5) 1c whole grain spaghetti noodles (after) 3/4c marinara 3c lettuce 2 tbsp. oil and vinegar dressing 1/4c onion 1/4c green pepper 10 medium oysters 5 oz. salmon 2c brown rice

1c 1% milk 1 medium apple

2c 1% milk

4 1/2c raspberries 1/2c blackberries 1 tsp. cinnamon 2c broccoli 1 medium orange 3 scrambled eggs (large, whole) 1/2c asparagus 1 tbsp. basil 2g ground pepper 1/2c broccoli 2c 1% milk 4 oz. boneless skinless chicken breast 1c brown rice (after) 2c 1% milk 1c green beans 2 tbsp. green pepper 1/4c onion 1 tbsp. basil 4 oz. boneless skinless chicken breast 3c spinach 1c shredded lettuce 1/4c pepper 1/4c onion 1/4c cucumber 1/2c cheddar 5 slices tomato 4 tbsp. light vinaigrette 1 baked potato

Saturday

1/2c yogurt Four 4 pancakes 2 tbsp. peanut butter 1.5c watermelon

3 oz. beef ribs 1 small banana pepper 1c gravy 1/4c mushrooms 1/4c onion 1/4c cheddar

Sunday

2 slices wheat bread 4 tbsp. peanut butter 4 tbsp. jelly 1/2c 1% milk

2 oz. ground beef 1c whole grain spaghetti noodles (after) 1/2c marinara 1 banana

Dietary Guidelines 2005 Table

Use 7-day average information to complete the table. Most of the response cells have been started. Dietary Guideline Does your menu meet these guidelines? Yes/No and provide specific number, i.e., gram amount or number of servings, when possible.

ADEQUATE NUTRIENTS WITHIN CALORIE NEEDS Key Recommendations Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol. Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the USDA Food Guide or the DASH Eating Plan. Key Recommendations for Specific Population Groups Women of childbearing age who may become pregnant. Eat foods high in heme-iron and/or consume iron-rich plant foods or iron-fortified foods with an enhancer of iron absorption, such as vitamin C-rich foods. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy. Consume adequate synthetic folic acid daily (from fortified foods or supplements) in addition to food forms of folate from a varied diet. WEIGHT MANAGEMENT Key Recommendations To maintain body weight in a healthy range, balance calories from foods and beverages with calories expended. To prevent gradual weight gain over time, make small decreases in food and beverage calories and increase physical activity. Key Recommendations for Specific Population Groups Pregnant women. Ensure appropriate weight gain as specified by a healthcare provider. PHYSICAL ACTIVITY Key Recommendations for Specific Population Groups Pregnant women. In the absence of medical or obstetric complications, incorporate 30 minutes or more of moderate-intensity physical activity on most, if not all, days of the week. Avoid activities with a

Yes

Yes

137 % RDA for iron 322 % RDA for vitamin C

171 % RDA for folic acid

2051 kcals/day eaten

Not Applicable for this assignment (N/A)

1 lb/week

N/A

high risk of falling or abdominal trauma. FOOD GROUPS TO ENCOURAGE Key Recommendations Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 21/2 cups of vegetables per day are recommended for a reference 2,000-calorie intake, with higher or lower amounts depending on the calorie level. Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week.

2c fruit/day 4c veg/day

10 times/wk fruits 21 times/wk dk green veg. 2 times/wk starchy veg. 20 times/wk other veg. 4 whole grains/day

Consume 3 or more ounce-equivalents of wholegrain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains. Consume 3 cups per day of fat-free or low-fat milk or equivalent milk products.

4 dairy servings/d

FATS Key Recommendations Consume less than 10 percent of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans fatty acid consumption as low as possible. Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils. When selecting and preparing meat, poultry, dry beans, and milk or milk products, make choices that are lean, low-fat, or fat-free. Limit intake of fats and oils high in saturated and/or trans fatty acids, and choose products low in such fats and oils. CARBOHYDRATES Key Recommendations Choose fiber-rich fruits, vegetables, and whole grains often. Choose and prepare foods and beverages with little added sugars or caloric sweeteners, such as amounts suggested by the USDA Food Guide and the DASH Eating Plan. Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starch-

8.190 % kcals from SFA 426 mg/d cholesterol 1.207g 22.86% kcals from total fat 3.703% kcals from PUFA 8.711% kcals from MUFA Yes

Yes

Yes 17.21g of added sugars/day

Yes

containing foods and beverages less frequently. SODIUM AND POTASSIUM Key Recommendations Consume less than 2,300 mg (approximately 1 tsp of salt) of sodium per day. Choose and prepare foods with little salt. At the same time, consume potassium-rich foods, such as fruits and vegetables. ALCOHOLIC BEVERAGES Key Recommendations Those who choose to drink alcoholic beverages should do so sensibly and in moderationdefined as the consumption of up to one drink per day for women and up to two drinks per day for men. Alcoholic beverages should not be consumed by some individuals, including those who cannot restrict their alcohol intake, women of childbearing age who may become pregnant, pregnant and lactating women, children and adolescents, individuals taking medications that can interact with alcohol, and those with specific medical conditions. FOOD SAFETY Key Recommendations To avoid microbial foodborne illness: Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed. o Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. o Cook foods to a safe temperature to kill microorganisms. o Chill (refrigerate) perishable food promptly and defrost foods properly. o Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts. Key Recommendations for Specific Population Groups Pregnant women, older adults, and those who are immunocompromised: Only eat certain deli meats and frankfurters that have been reheated to steaming hot.
o

1993mg sodium/day 4419mg potassium/day

Yes

Yes

Yes

o o o o

Yes Yes Yes Yes

Yes