Image transcription text Thrifty Meal Plan Meal

Image transcription text Thrifty Meal Plan Meal Food Amount Food group (number of servings) Cost Protein Dairy (List as Fruits Veg Grains ounces Oils Discretionary You must USDA Recommedend complete this servings: Enter # of servings row. of each group Sample Whole Wheat Bread 1 slice 1 Your meal plan Breakfast Lunch Dinner Snacks Total servin… Show more Objectives ï‚· Students will design a one-day Thrifty meal plan that stays within the stated budget. ï‚· Students will design a meal plan that meets USDA food group recommendations and the RDAs for an adult. ï‚· Students will demonstrate the use of USDA serving sizes in this project in the completion of meal plan, not manufacturer’s suggested servings. ï‚· Students will learn about nutrition assistance programs. Overview ï‚· You are to design a one-day meal plan for an adult aged (19-50) that meets the USDA food group recommendations and the RDAs. You decide if this is for a male or female. ï‚· If your meal plan is for a male, aged 19-50, the budget is $9.87/day. ï‚· If your meal plan is for a female, aged 19-50, the budget is $7.90/day. These costs were taken from the Sept 2022 food cost reports from the USDA. Read more about the Thrifty Meal Plan at: https://www.fns.usda.gov/snap/thriftyfoodplan ï‚· There are three distinct parts of this project: o Meal Plan o Analysis of Meal Plan o Report Questions Meal Plan (40 points) For this project, you will construct a one-day meal plan for a male or female, aged 19-50. You will complete the required file entitled: Thrifty Meal Plan Table. This file is located in the project module Recommended steps: 1. Decide if the meal plan is for a male or female. A review of nutrient needs might be helpful. You are welcome to plan a vegetarian, vegan or other diet plan, but it needs to meet USDA recommendations for these diet plans. See http://www.choosemyplate.gov/ for more info. 2. Review the requirements for food group recommendations (Sizer & Whitney, Table 2-3, 2-4) and/or (USDA website in module). Add this to the top of the meal plan table. This is your goal. Keep in mind recommendations for subgroups (Sizer & Whitney, Figure 2-6). For instance, the USDA recommends no more than 1 4-oz. serving of juice per day. Review the sample day recommendations (Sizer & Whitney, Table 2-4) to see how the plan can take shape. 3. Review USDA serving sizes (Sizer & Whitney, Figure 2-6) and/or (USDA website in module). On the meal plan table, you will enter the amount of a food and then how this matches up to a serving. For instance, you might have 1 cup of juice in your meal plan, this is two servings of fruit as defined by the USDA. You do not need to use a full serving of a food. For instance, maybe you have a sandwich is 2 slices of tomato, which is about 0.5 serving of vegetable/fruit. 4. Start creating your meal plan: Decide on the foods that you will use based on food groups. For instance, if your breakfast is a dairy, grain and fruit (Sizer & Whitney, Table 2-4), you can select low-cost foods that can be used in each of these categories with ease. Do the same thing for lunch, dinner and snacks, if you plan to use them. 5. Add foods to your meal plan that make culinary and nutritional sense. Make sure that all of the information is entered correctly into each cell. 6. Visit a grocery store (or website) to add prices to your meal. You must stay with the budget, so remain flexible and make adjustments in the meal plan as you work. Do not simply change the cost to fit the meal plan—in doubt, I may ask for verification if a cost is far too low. To calculate costs, divide the cost of the product by the number of servings, then adjust depending on the number of servings in the meal plan (e.g., One loaf of bread costs $1.60; there are 16 slices per loaf, or 10 cents per slice). Can I use? a. Sales and promotions in the store: Yes b. Coupons: No c. Hunted game & meat: Only at fair market value. d. Home grown garden foods (fresh or preserved): Only at fair market value. e. Dumpster diving, etc.: No, sorry, that is not the point of the project. 7. Keep in mind that the meal plan is a dynamic document. Based on the costs you might need to make changes and based on the analysis, you might need to make changes. Toggle between the analysis and the meal plan to make sure you are hitting the RDA goals. 8. Final review before submission. In addition to normal proof-reading, be sure you have: a. Used USDA serving sizes b. Met the goals for food group recommendations c. Included all costs SCIENCE HEALTH SCIENCE NURSING BIO 1030

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