create a menu planning

Assignment: choose from either scenario A or scenario B and write a detailed menu consisting of breakfast, lunch, and dinner as well as 3 snacks per day. This will also require some research into how medication affects the body (dry mouth? depression?) and what foods would assist in dealing with the medication and its side effects. For example, if depression is a side effect, what foods should be avoided in your menu planning? Added to your menu planning? You are completing a 3 day menu for Friday, Saturday and Sunday from 7:00 am to 10:00 pm each day.

You must also include:

• Motivation how will you motivate your client to eat healthy?
• Exercise what exercise will you incorporate into your menu, keeping in mind the age and disability or diagnosis.
• What strategies would you use to remind the client to eat healthy and on time if there was a delay in staff arriving for mealtime?

You will be graded on content of the menu, following all categories listed for each level, knowledge of the diagnosis/disability and cultural aspects and making sure it is appropriate on all three levels. Include the menu, shopping list and total daily cost of each day of meals. You may divide into : breakfast = ? Lunch = ? Supper = ? and snacks = ? (describe what you are choosing for snacks) or you can include the daily budget. Be creative in your shopping choices where can you save on food but still have nutrition Your budget is $75.00 for the three days in total (not per day) and you can assume that condiments (salt, pepper, salad dressing etc.) are already stocked. In addition, meat, rice and oatmeal are also stocked. Anything extra for your menu you will need to purchase.

1. List menu
2. List ingredients
3. List cost of each meal
4. Describe how you will motivate.
5. Describe physical exercise.
6. Explain why you have chosen specific foods according to the Canada Food Guide and with knowledge of the diagnosis in the scenario you chose.
7. How will you teach independence in remembering to eat healthy and at specific times if staff is late on arrival.
8. Show knowledge of food selection based on medication, diagnosis, age and gender.
9. Knowledge of the diagnosis/condition

Scenario A

Your client is a male, 11 years old who has been diagnosed with Prader- Willi Syndrome. A characteristic with this syndrome is that individuals can over-eat, dont know when they have eaten enough, or dont know when they need to eat more. Your client is on the medication somatropin and his parents are Asian, having immigrated to Canada 5 years ago. Plan a 3-day meal plan of breakfast, lunch and dinner for each day making sure to include snacks and all the necessary information as outlined in each of the three levels above. Remember your budget.

Scenario B

Your client is a female age 13 and has a condition called dysphagia. This is a swallowing disorder which makes it hard to eat food to stay healthy or to maintain an ideal body weight. Individuals may be unable to cough or clear their throats to remove the food or liquid that accidentally enters their windpipe, so diets need to have foods and beverages in a manageable consistency. Your client has an allergy to peanuts and has cravings for sugar. She wants to fit in with her peers who often frequent fast-food restaurants. Her parents are requesting that she be more physically active as appropriate to her condition. Her father is African, and her mother is Indigenous. Plan a 3-day meal plan of breakfast, lunch and dinner and include snacks as well as the necessary information indicated above. Remember your budget.