There are 4 Parts to this Powerpoint Assignment. The Attachment is the detailed instructions of what to do. Please read thoroughly and follow the directions. There is an example at the end of the instructions document.
Part 1
Discuss the Thermic Effect of Food concept. What is the main purpose behind this concept and how does it relate to food portion control and help with Raising Metabolic Rate.
Part 2 & Part 3
Develop/Track the day of food consumption based on 2,500 calories for the entire day. Create a meal for Breakfast, Mid-Morning Snack, Lunch, Mid-Afternoon Snack and Dinner.
Must use Brand Name for food items (ex. Breakfast: 2 packets of Quaker Oats Maple Brown Sugar, 2 Servings of Sliced Driscoll Strawberries, 12 oz glass of Ocean Spray Orange Juice). This will help determine cost for each meal. Will have to use math to determine cost for each separate meal and food item.
Need to have balance for each meal to ensure calorie count and percentages for each macronutrient. Use the Macronutrient Topic to help with your daily Percentages of each MacroN.
For each meal include the following:
Food Items / Total Calories/ Total Grams of Each Macronutrient
Breakfast Meal (min. 500 700 calories)
Mid-Morning Snack (min. 250 400 calories)
Lunch (min. 600 900 calories)
Mid-Afternoon Snack (min. 250 400 calories)
Dinner/Supper (min. 800 1200 calories)
Part 4
Must develop/track the correct number of calories per each macronutrient for the day of consumption. Identify the percentage for each macronutrient as well as how many grams will be required to reach this percentage throughout the day.
