Meal Planning for Lipids

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What is the AMDR for fat in the diet?
What was your perception of dietary fat before reading this week’s resources?
How has your perception changed?

Below is a sample one-day menu for Mrs. Smith. Her doctor just told her she is at risk for developing heart disease since her cholesterol is a little high. The doctor has asked her to meet with a registered dietitian to learn more about heart-healthy fats to include and which unhealthy fats to avoid. She hopes to meet with a dietitian next week, but in the meantime, she needs help making these changes.
List five suggestions for Mrs. Smith’s diet. Provide only changes that address the goals with her meal planning as mentioned above. Tell her which food she should omit and with what you would replace it. You may also change portion sizes. Highlight (yellow only please) or bold the item you are changing and then write the change next to that. You may make more than five changes, but if you do, you will only receive full credit when all changes correctly match the assigned directions.
Breakfast

8 oz. whole milk

8 oz. orange juice

2 fried eggs (fried in butter)

2 slices sourdough toast with 1 tablespoon butter
Snack

1/2 peanut butter and jelly sandwich: 1 slice white bread, 1 tablespoon Skippy peanut butter, 1 tablespoon 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 tablespoon 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 tablespoon butter, 1 tablespoon sour cream, and 1 tablespoon bacon, chopped

1/2 cup cooked broccoli with 1 tablespoon butter

8 oz. cola

4 oz. whole milk

Sample Solution

Meal Planning for Lipids

Fat is one of the macro-nutrients in human nutrition. Many people automatically associate fat with butter, lard or the greasy substances attached to animal meats. However, plant oils, which are liquid at room temperature, are fats too. Fats represents the most complex group of nutrients. The Dietary Guidelines for Americans` recommended Acceptable Macro-nutrient Distribution Range (AMDR) for fat intake is between 20 to 35% of total dietary calories for adults age 19 and older. The AMDRs for fat are the same for both men and women, but are higher for younger ages. Fat is one reason why palatability and energy density of food are closely intertwined. Energy density of foods is largely determined by their water and fat content (Drewnowski, 1998). Together, water and fat account for over 95% of the variance in the energy density of foods in the food supply.

otivation is again a product of good leadership. Motivation is highly personal, and it is the leaders responsibility to understand what motivates each individual and implement policies to obtain maximum performance from a group. The importance of the leaders role in motivating individuals is highlighted in Herzberg’s Two Factor theory. The theory highlights factors that must be in place to avoid dissatisfaction, hygiene factors, and factors that promote satisfaction, motivation factors, shown in Figure 4 (Pettinger, 2007). Herzberg’s theory helps to decipher what motivates individuals, but does not advise on how to implement this to produce maximum productivity from an individual, this is achieved by using the theory in conjunction with other motivational theories such as goal setting theory.
Figure 4: Hygiene and Motivating Factors (Pettinger,, 2006)
Goal setting is not just an important part of motivation, they are essential for both teamwork and successful leadership, they provide indication on what must be achieved, how much effort they must devoted to achieve it and they act as the primary source of job motivation for individuals, therefore setting them accurately is essential (Pettinger 2007). Specific and clear goals are the most effective motivators, and will lead to optimum performance, therefore it becomes essential for a leader to understand what motivates each individual within a group (Pettinger, 2007). Motivation is highly personal, and can differ massively across a group, so the leader must adapt how they motivate to suit each individual, this highlights the need for an organisation to implement policies that allow leaders to be flexible in how they reward individuals. Issues arise when goals are not set well, if the goals are ambiguous, unachievable or too easy then the individual will lose motivation (Pettinger, 2007). Once goals have been set it becomes essential for leaders to regularly assess how individuals are progressing towards them, if well then goals should be made more challenging, if they are struggling then the goals should be made easier. Goals also allow for leader to assess how the team are performing, and how their leadership style is functioning with the group, if goals are not being met the leader must adapt how the team interact together or their leadership style to achieve them.

Conclusions
The theories discussed provide a framework for understanding team

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