https:\/\/midwestfoodieblog.com\/chickpea-gyros\/ <\/p>\n
MEAL DESIGN LAB REPORT RUBRIC (possible points: 12.0 pts)<\/p>\n
Please read all instructions<\/p>\n
This is a group grade. Have all group members review prior to submission. All grading is final.<\/p>\n
1. WRITTEN NARRATIVE (3.5 pts)<\/p>\n
Accuracy\/factuality of information, completeness, grammar, spelling, writing is concise. Reader should understand disease state and macro\/micronutrient table content<\/p>\n
Section (a): 0 0.5 1.0 1.5<\/p>\n
Section (b): 0 0.5 1.0 1.5<\/p>\n
Section (c): 0 0.25 0.5<\/p>\n
2. NUTRIENT ANALYSIS (4.0 pts)<\/p>\n
Correct calculations, interpretations, appropriateness of the meal for the condition<\/p>\n
Section (A) table: 0 0.25 0.5 0.75 1.0<\/p>\n
Section (A)-1,2: 0 0.25 0.5 0.75 1.0<\/p>\n
Section (B) table: 0 0.25 0.5 0.75 1.0<\/p>\n
Section (B)-1,2: 0 0.25 0.5 0.75 1.0<\/p>\n
3. COST ANALYSIS (1.0)<\/p>\n
Correct calculations, correct unit, complete information, meets $25 budget<\/p>\n
0 0.25 0.5 0.75 1.0<\/p>\n
4. RECIPE (1.0 pt)<\/p>\n
Title, separate and sub recipes, # servings, ingredients listed as household measurements, accurate procedures<\/p>\n
0 0.25 0.5 0.75 1.0<\/p>\n
5. RECIPE CONVERSION (1.0 pt)<\/p>\n
Ingredients expressed in household measurements and weights, source cited, % Yield noted and correct<\/p>\n
0 0.5 1.0 <\/p>\n
6. SOFTWARE INPUT\/OUTPUT AND<\/p>\n
NUTRITION ANALYSIS (1.0 pt)<\/p>\n
Correct reports attached to submission<\/p>\n
Correct input of ingredient type and amounts,<\/p>\n
% Yield considered and correct<\/p>\n
0 0.5 1.0 <\/p>\n
7. LAB PREP PURCHASE ORDER AND DESIGN OF MEAL (1.0)<\/p>\n
Proper amount and correct ingredients ordered<\/p>\n
Meal is complete w\/sides, aesthetically appealing<\/p>\n
0 0.25 0.5<\/p>\n
0 0.25 0.5<\/p>\n
1 pt deduction for any of the following<\/p>\n
Any class member leaves before instructor has inspected kitchen<\/p>\n
\u00b7 Not prepared for lab with uniform and proper attire<\/p>\n
\u00b7 Proper food handling in kitchen<\/p>\n
\u00b7 Inconsistent font\/color in report<\/p>\n
50% pts deduction for late submission<\/p>\n
Subtotal points _____________<\/p>\n
Deduction points _____________<\/p>\n
No reports will be accepted with use of any software other than Cronometer<\/p>\n
Note: Collaboration within the group is a crucial component to be successful in this course. Respect and help each other to complete tasks (selecting menu, shopping list, inventory, nutrient analysis, writing report, cooking, cleaning, etc).<\/p>\n
Absence on lab prep or lab submission day results in 30% lab report grade deduction, and 70% grade deduction for that individual, respectively.<\/p>\n
TITLE PAGE<\/p>\n
GROUP #: 4<\/p>\n
LAB #: 2<\/p>\n
LAB TITLE: CVD<\/p>\n
NAME OF THE RECIPE(S): Chickpea Gyros <\/p>\n
DATE OF THE LAB:<\/p>\n
NUMBER OF GUESTS:<\/p>\n
FULL NAMES OF STUDENTS IN THE GROUP:<\/p>\n
Note: Submit this report by uploading to Canvas<\/p>\n
All sections must be typewritten<\/p>\n
Do not copy and paste from other resources<\/p>\n
1. WRITTEN NARRATIVES (3.5 pts), completed by __Amal Motan _____________<\/p>\n
a. Medical\/nutritional Condition (1.5 pt):<\/p>\n
Instruction: Describe the disease state. What types of medical or nutritional concerns, would require this type of meal design? Discuss the theory\/rationale behind the type of the meal. The writing must be coherent and cohesive, and original. You may research more information, but writing must be in your own words. Plagiarism will result in a zero for the lab report for the entire group.<\/p>\n
b. Nutrient Composition (1.5 pt):<\/p>\n
Instruction: Summarize the nutritional analysis of your meal in paragraph form. Does your meal choice meet the goal for your patient compared to AMDR of macronutrients and target calories? Restate the AMDR compared to your meal result. Does your meal meet goals for DRI’s? If there are special nutrients that are needed in high or low amounts, explain whether they were met or not. Take Table A and Table B and put them into paragraph form. The reader should understand what is in Table A and B without having to read it.<\/p>\n
c. Presentation of the meal (50-100 word limit) (0.5pt):<\/p>\n
Instruction: Describe taste, color, and texture of the meal. Is it appealing? Did you deviate from your original recipe? What would you do differently if you were to make it again?<\/p>\n
Please delete these instructions for your final submission to save page space.<\/p>\n
2. NUTRIENT ANALYSIS (4.0 pts), completed by__Makenzie Pak <\/p>\n
Describe your person for this lab: Our patient is a 40 year old female. Weighing 150 lbs and the height is 5\u20195\u201d. Our patient has cardiovascular disease. <\/p>\n
Calorie goal for the day using kcal\/kg: 150 lbs \/ 2.2 = 68.18 kg x 20 = 1,363.6 kcal\/kg\/d<\/p>\n
Goal of the meal: 1363.6\/3 =454.53 kcal\/meal <\/p>\n
(A) REGARDING MACRONUTRIENTS<\/p>\n
Table (1.0 pt)<\/p>\n
Calorie needs*: 454.53 kcal <\/p>\n
Actual caloric intake: 512 kcal <\/p>\n
% of needs consumed: 112.6%<\/p>\n
Macronutrients (gm)<\/p>\n
Actual intake (gm)<\/p>\n
Caloric contribution<\/p>\n
(kcal)<\/p>\n
Actual % of calories<\/p>\n
(%)<\/p>\n
AMDR<\/p>\n
(Use the standard ranges unless indicated otherwise by instructor)<\/p>\n
Carbohydrates<\/p>\n
78.8 g <\/p>\n
78.8 x 4= 315.2 <\/p>\n
315.2\/512=61.6%<\/p>\n
45%-65%<\/p>\n
Protein<\/p>\n
25.8 g <\/p>\n
25.8 x 4=103.4<\/p>\n
103.4\/512= 20.1%<\/p>\n
10%-35%<\/p>\n
Total fat<\/p>\n
14.3 g<\/p>\n
14.3 x 9= 128.7<\/p>\n
128.7\/512=25.1%<\/p>\n
20%-35%<\/p>\n
Saturated fat<\/p>\n
6.1 g <\/p>\n
6.1 x 9 = 54.9<\/p>\n
54.9\/512=10.7%<\/p>\n
<10%<\/p>\n
*Caloric needs is calculated by dividing kcals\/day by 3, because we are analyzing only one meal.<\/p>\n
(1.0 pt)<\/p>\n
1. What macronutrients did not meet the AMDR. Which ingredient(s) in your meal contributed to the discrepancy between actual intake and AMDR.<\/p>\n
All of the macronutrients meet the AMDR. <\/p>\n
2. How would you alter the meal to meet AMDR goal? Be VERY specific as to food item(s) you would change, amount, and how that will change the nutrient ratio! If the meal did not meet the calorie goal within +\/- 20%, how would you address this?<\/p>\n
(B) REGARDING MICRONUTRIENTS<\/p>\n
Table (1.0 pt) Gender: Female Age: 40 years old <\/p>\n
Micronutrients<\/p>\n
Adult DRI for the whole daya (correct unit)<\/p>\n
Adult DRI for one mealb<\/p>\n
(correct unit)<\/p>\n
Actual intakec<\/p>\n
(correct unit)<\/p>\n
% of DRId<\/p>\n
Top ingrediente<\/p>\n
Amount contributionf<\/p>\n
B1\/Thiamine<\/p>\n
1.2 mg M<\/p>\n
1.1 mg F<\/p>\n
0.4 mg M<\/p>\n
0.36 mg F<\/p>\n
0.4 mg <\/p>\n
34%<\/p>\n
Pita bread <\/p>\n
0.2 mg <\/p>\n
B2\/Riboflavin<\/p>\n
1.3 mg M<\/p>\n
1.1 mg F<\/p>\n
0.43 mg<\/p>\n
0.36 mg F<\/p>\n
0.5 mg<\/p>\n
45%<\/p>\n
Feta cheese <\/p>\n
0.2 mg <\/p>\n
B3\/Niacin<\/p>\n
16 mg M<\/p>\n
14 mg F<\/p>\n
5.3 mg M<\/p>\n
4.6 mg F<\/p>\n
3.0 mg <\/p>\n
21%<\/p>\n
Pita bread <\/p>\n
1.6 mg <\/p>\n
B6\/Pyridoxine<\/p>\n
1.3 mg<\/p>\n
0.43 mg<\/p>\n
0.6 mg <\/p>\n
50%<\/p>\n
Pita bread <\/p>\n
0.2 mg <\/p>\n
B12<\/p>\n
2.4 mcg<\/p>\n
0.8 mcg<\/p>\n
0.7 ug<\/p>\n
28%<\/p>\n
Feta cheese <\/p>\n
0.5 ug <\/p>\n
Folate<\/p>\n
400 mcg<\/p>\n
133 mcg<\/p>\n
120.3 ug <\/p>\n
30%<\/p>\n
Chickpeas <\/p>\n
51.0 ug <\/p>\n
Vit A<\/p>\n
3000 IU M<\/p>\n
2300 IU F<\/p>\n
1000 IU M<\/p>\n
767 IU F<\/p>\n
165.2 ug <\/p>\n
24%<\/p>\n
Paprika <\/p>\n
83.3 ug <\/p>\n
Vit C<\/p>\n
90 mg M<\/p>\n
75 mg F<\/p>\n
30 mg M<\/p>\n
25 mg F<\/p>\n
39.2 mg <\/p>\n
52%<\/p>\n
Lemon juice <\/p>\n
23.6 mg <\/p>\n
Vit D<\/p>\n
600 IU<\/p>\n
200 IU<\/p>\n
6.3 IU <\/p>\n
1%<\/p>\n
Feta cheese <\/p>\n
4.5 IU <\/p>\n
Vit E<\/p>\n
15 IU<\/p>\n
5 IU<\/p>\n
2.6 mg <\/p>\n
17%<\/p>\n
Paprika <\/p>\n
1.0 mg <\/p>\n
Vit K<\/p>\n
120 mcg M<\/p>\n
90 mcg F<\/p>\n
40 mcg M<\/p>\n
30 mcg F<\/p>\n
55.4 ug <\/p>\n
62%<\/p>\n
Dill weed<\/p>\n
17.9 ug <\/p>\n
Fiber<\/p>\n
38g M<\/p>\n
25mg F<\/p>\n
12.6 g M<\/p>\n
8.3 g F<\/p>\n
16.1 g <\/p>\n
65%<\/p>\n
chickpeas<\/p>\n
6.8 g<\/p>\n
Cholesterol<\/p>\n
< 200 mg<\/p>\n
< 66 mg<\/p>\n
34.4 mg <\/p>\n
N\/A<\/p>\n
Feta cheese <\/p>\n
25.2 mg <\/p>\n
Ca2+<\/p>\n
1000 mg<\/p>\n
333 mg<\/p>\n
393.2 mg <\/p>\n
39%<\/p>\n
Feta cheese <\/p>\n
139.8 mg <\/p>\n
Fe<\/p>\n
8 mg M<\/p>\n
18 mg F<\/p>\n
2.6 mg M<\/p>\n
6 mg F<\/p>\n
7.8 mg <\/p>\n
44%<\/p>\n
Ground cumin <\/p>\n
2.0 mg <\/p>\n
Mg<\/p>\n
420 mg M<\/p>\n
320 mg F<\/p>\n
140 mg M<\/p>\n
107 mg F<\/p>\n
128.2 mg <\/p>\n
40%<\/p>\n
Pita bread<\/p>\n
39.1 mg <\/p>\n
K+\/Potassium<\/p>\n
4.7 g<\/p>\n
1.56 g<\/p>\n
771.2 mg <\/p>\n
30%<\/p>\n
Chickpeas <\/p>\n
115.9 mg <\/p>\n
Na+\/Sodium<\/p>\n
< 1500 mg<\/p>\n
500 mg<\/p>\n
1375.5 mg <\/p>\n
92%<\/p>\n
Salt <\/p>\n
549.4 mg <\/p>\n
Zn<\/p>\n
11 mg M<\/p>\n
8 mg F<\/p>\n
3.6 mg M<\/p>\n
2.6 mg F<\/p>\n
3.2 mg <\/p>\n
40%<\/p>\n
Pita bread <\/p>\n
0.9 mg <\/p>\n
In your nutrient analysis report, highlight or circle the top contributing ingredient.<\/p>\n
a Look up DRI values that matches gender, age of your person for the meal.<\/p>\n
b Divide the values in the column \u2018a\u2019 by 3. <\/p>\n
c find your values for this column from your Cronometer Reports<\/p>\n
d Divide \u2018actual intake\u2019 by \u2018DRI for one meal,\u2019 then multiply by 100 to get % of DRI<\/p>\n
e and f Find values in your nutrient analysis reports of ingredient that contributed the most of that particular nutrient<\/p>\n
(1.0 pt)<\/p>\n
1. List micronutrients that are lacking or exceeding its requirement. Only list the nutrients that are over 150% as exceeding, and less than 60% of DRI as lacking nutrients<\/p>\n
Over 150%<\/p>\n
N\/A<\/p>\n
Less than 60%<\/p>\n
2. Suggest how you would improve for lacking micronutrients to meet the DRI-be specific to foods and amounts you would add or remove from your recipe, and how much of the lacking nutrient it provides\/what percent of DRI!<\/p>\n
3. COST ANALYSIS (1 pt), completed by __Magen Sears_________<\/p>\n
Ingredient list<\/p>\n
Estimated cost<\/p>\n
Amount purchased (4 servings)<\/p>\n
Cost\/serving<\/p>\n
Cost\/recipe<\/p>\n
Olive oil <\/p>\n
0.96 oz<\/p>\n
$0.0549<\/p>\n
Chickpeas <\/p>\n
15 oz<\/p>\n
$0.4249<\/p>\n
Cumin <\/p>\n
0.4 oz<\/p>\n
$0.0277<\/p>\n
Oregano <\/p>\n
0.32 oz<\/p>\n
$0.0378<\/p>\n
Paprika <\/p>\n
0.48 oz<\/p>\n
$0.2259<\/p>\n
Garlic powder<\/p>\n
0.24 oz<\/p>\n
$0.0127<\/p>\n
Kosher salt <\/p>\n
0.2 oz<\/p>\n
$0.0062<\/p>\n
Black pepper <\/p>\n
0.91 oz<\/p>\n
$0.1291<\/p>\n
Pita bread <\/p>\n
8 oz<\/p>\n
$0.3865<\/p>\n
Greek yogurt <\/p>\n
Dill <\/p>\n
2 oz<\/p>\n
$1.2803<\/p>\n
Lemon <\/p>\n
8 oz<\/p>\n
$0.2244<\/p>\n
Cucumber <\/p>\n
4 oz<\/p>\n
$0.1056<\/p>\n
Tomato <\/p>\n
4 oz<\/p>\n
$0.8867<\/p>\n
Red onion <\/p>\n
4 oz<\/p>\n
$0.1244<\/p>\n
Feta <\/p>\n
4 oz<\/p>\n
$0.3738<\/p>\n
Total estimated cost for the recipe $__17.20_____________<\/p>\n
Total estimated cost per serving $___4. 30_____________<\/p>\n
4. RECIPE (1.0)<\/p>\n
Manager of the particular lab should prepare a RECIPE that has the correct conversion for the guest, and instructions. Use this recipe to guide your cooking for the day and include the copy here with the report. Express in common household measurements.<\/p>\n
5. RECIPE CONVERSION EXPRESSED IN WEIGHTS (1 pt)<\/p>\n
Completed by _______Michael Povolo__________<\/p>\n
LAB# ____2____ TITLE OF THE LAB ________CVD____________<\/p>\n
DATE OF THE LAB: __10\/31\/22___<\/p>\n
GROUP #:___4____<\/p>\n
NUMBER OF GUESTS: __4__<\/p>\n
RECIPE NAME: ___________VEGETARIAN CHICKPEA GYROS_______________<\/p>\n
BOY<\/p>\n
Page<\/p>\n
Ingredients<\/p>\n
Original recipe( 4) servings<\/p>\n
Amount needed for<\/p>\n
1 serving<\/p>\n
Volume\/Weight<\/p>\n
Amount needed for<\/p>\n
( 4) servings<\/p>\n
Recipe\/Buy<\/p>\n
% Yield<\/p>\n
80<\/p>\n
Olive Oil <\/p>\n
2 tbsp<\/p>\n
0.24oz<\/p>\n
2 tbsp<\/p>\n
100%<\/p>\n
N\/A<\/p>\n
chickpeas<\/p>\n
15 oz (1 can<\/p>\n
3.75oz<\/p>\n
15oz<\/p>\n
10<\/p>\n
cumin<\/p>\n
\u00bd tsp<\/p>\n
0.104oz<\/p>\n
0.41<\/p>\n
100%<\/p>\n
12<\/p>\n
paprika<\/p>\n
\u00bc tsp<\/p>\n
0.12oz<\/p>\n
0.48oz<\/p>\n
100%<\/p>\n
12<\/p>\n
Oregano <\/p>\n
\u00bd tsp<\/p>\n
0.08oz<\/p>\n
0.32oz<\/p>\n
100%<\/p>\n
11<\/p>\n
Garlic powder <\/p>\n
\u00bc tsp<\/p>\n
0.057oz<\/p>\n
0.228oz<\/p>\n
100%<\/p>\n
13<\/p>\n
Salt<\/p>\n
1 tsp <\/p>\n
0.51oz<\/p>\n
2.04<\/p>\n
100%<\/p>\n
12<\/p>\n
Black pepper <\/p>\n
1 tsp<\/p>\n
0.23oz<\/p>\n
0.92oz<\/p>\n
100%<\/p>\n
Feta <\/p>\n
4 oz<\/p>\n
1 oz<\/p>\n
4 oz<\/p>\n
Cucumber<\/p>\n
4 oz<\/p>\n
1 oz<\/p>\n
4 oz<\/p>\n
Cherry tomato<\/p>\n
4 oz<\/p>\n
1 oz<\/p>\n
4 oz<\/p>\n
Red onion <\/p>\n
4 oz<\/p>\n
1 oz<\/p>\n
4 oz<\/p>\n
Fresh Dill <\/p>\n
\u00bd cup<\/p>\n
.225 oz <\/p>\n
.9 oz<\/p>\n
44%<\/p>\n
N\/A<\/p>\n
Pita bread <\/p>\n
4 pitas<\/p>\n
2 oz<\/p>\n
8 oz<\/p>\n
95<\/p>\n
Greek Yogurt<\/p>\n
1 cup<\/p>\n
2.15 oz<\/p>\n
8.6 oz<\/p>\n
44<\/p>\n
Lemon <\/p>\n
1 lemon<\/p>\n
2 oz<\/p>\n
4 oz<\/p>\n
6. CRONOMETER SCREENSHOTS<\/p>\n","protected":false},"excerpt":{"rendered":"
https:\/\/midwestfoodieblog.com\/chickpea-gyros\/ MEAL DESIGN LAB REPORT RUBRIC (possible points: 12.0 pts) Please read all instructions This is a group grade. Have all group members review prior to submission. All grading is final. 1. WRITTEN NARRATIVE (3.5 pts) Accuracy\/factuality of information, completeness, grammar, spelling, writing is concise. Reader should understand disease state and macro\/micronutrient table content Section […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[10],"class_list":["post-105896","post","type-post","status-publish","format-standard","hentry","category-research-paper-writing","tag-writing"],"_links":{"self":[{"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/posts\/105896","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/comments?post=105896"}],"version-history":[{"count":0,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/posts\/105896\/revisions"}],"wp:attachment":[{"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/media?parent=105896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/categories?post=105896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/papersspot.com\/blog\/wp-json\/wp\/v2\/tags?post=105896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}