Weight- Management Meal Planning

Weight- Management Meal Planning
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.
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.
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
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
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