Weight-Management Meal Planning

Weight-Management Meal Planning

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Respond to the first part using complete sentences and paragraphs. Show all math. Responses to the second part can be provided as a list.

Note: Use complete sentences, correct spelling and grammar, and well-written and organized paragraphs. You are required to cite your course resources in these discussions to show how you have applied what you have read. Grades will reflect how well you have followed these guidelines.

Part 1

Start by calculating your BMI. Show your math. What is the classification? (Do not include commentary to debate the accuracy of the classification of this value.)

Weight-Management Meal Planning

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Explain the acronym BMI. What does it stand for? What does it measure? What values are associated with it? Name one advantage to using BMI. Can you see any disadvantages to using BMI? If so, what are they? Name two other methods for assessing body fat or weight status. Provide at least one advantage and one disadvantage of each method.

Next, calculate your EER (estimated energy requirement). Use the correct equation below (male vs. female)–these formulae were copied from the Week 6, Recommended Readings, “Estimated Energy Requirements”). Show your math.
My information to use for calculation: Age -36, weight -172 pounds, height 5’3”, PA is low active
How many calories must be reduced in your diet to have a one-pound weight loss per week? Other than diet restrictions, what else can be done to promote weight loss?

Weight-Management Meal Planning

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Part 2

Here is a sample one-day menu for Mr. Iwanna Loseweight. His doctor just told him that his BMI is 30.0 and he is at risk for developing some chronic diseases. The doctor has asked Mr. Iwanna Loseweight to meet with a registered dietitian to learn more about healthy eating and how to reduce his caloric intake. Mr. Iwanna Loseweight will meet with the dietitian next week, so in the meantime:

Provide him with five suggestions to promote weight loss.
Tell him which food you would have him omit and then what you would recommend to replace it. You may also change portion sizes. Highlight (yellow only, please) or bold the item you are changing and then write next to it what changes you have made.
You are being graded on five changes. If you wish to do more than five, you may, but remember that anything extra must also be correct for the directions provided.

Weight-Management Meal Planning

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Breakfast

8 oz. whole milk
8 oz. orange juice
2 fried eggs
2 slices toast with 1 TBSP butter

Snack

½ peanut butter and jelly sandwich: 1 slice white bread, 1 TBSP Skippy peanut butter, 1 TBSP grape jelly

Lunch

Weight-Management Meal Planning

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8 oz. cream of tomato soup
1 oz. potato chips
1 sandwich: 2 oz. turkey, 1 oz. salami, 2 slices white bread, 1 TBSP mayonnaise
8 oz. grape juice

Snack

6 oz. fruited yogurt (sweetened, whole milk)

Dinner

5 oz. dark-meat chicken, fried
1 medium baked potato with 1 TBSP butter, 1 TBSP sour cream, and 1 TBSP bacon, chopped
½ cup cooked broccoli with 1 TBSP butter
8 oz. cola
4 oz. whole milk

Snack

½ cup chocolate ice cream

Weight-Management Meal Planning

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By admin in Essays on February 9, 2017