Review and comment on the responses of at least two other students by the end of the week. Your comments should focus on the variety, texture, fiber, nutrient content, food combinations, and the balance of carbohydrates, fats, and proteins of the meal plans. Be sure to focus specifically on the following depending on the client your peer chose:
- The effectiveness of the diet in observing the dietary restrictions (vegetarianism)
- The use of proteins in meal plans (athletes)
- Combinations and balance of carbohydrates, fats, and proteins (elderly)
Section A: Meal Planning for Vegetarians
- Visit the Web site at http://www.eatright.org, type “vegetarian” in the search box, and review the information that is presented on Vegetarian diets.
- Create a list of questions that you would use if you were asked to plan menus for vegetarians and create a profile for a vegan and for a lacto-ovo vegetarian. Using these profiles, create a one-day menu plan for each.
Section B: Meal Planning for Athletes
- Create a list of questions that you would use if you were asked to plan menus for an athlete and create a profile for an endurance athlete. Using this profile, create a one-day menu plan.
Section C: Meal Planning for the Elderly
- Create a list of questions that you would use if you were asked to plan menus for an elderly person and create a profile for an older American who has a relatively sedentary lifestyle. Using this profile, create a one-day menu plan.
