Menu Analysis Report

Using current informatics technology, I analyzed a patient menu for a specific modified diet. The patient menu that was
analyzed was the Consistent Carbohydrate Diet Menu. I was advised to use different internet resources in order to write the menu
analysis report. The following is the rea!fast Menu for the Consistent Carbohydrate Diet"
Breakfast #ortion $ize $unday Monday Tuesday %ednesday Thursday &riday $aturday
'ntr(e ) eggs $crambled
'ggs
*ard oiled
'gg
$crambled
'ggs
*ard oiled
'gg
$crambled
'ggs
*ard oiled
'gg
$crambled
'ggs
Cereal +Individually
mar!ed,
-atmeal./0)
cup +/1g,
Corn
&la!es.203
cup +/1g,
Cream of
4ice./0)
cup +/1g,
Cheerios.203
cup +/1g,
Cream of
%heat./0)
cup +/1g,
-atmeal./0)
cup +/1g,
5rits./0)
cup +/1g,
read0$tarch +Individually
mar!ed,
'nglish
Muffin./0)
+/1g,
Toast +/1g, iscuit
+/1g,
#anca!e w0
Diet $yrup
+/6/1g,
Cinnamon
$wirl read
+/1g,
'nglish
Muffin./0)
+/1g,
Toast +/1g,
&ruit +Individually
mar!ed,
anana./
+/1g,
#ineapple.
/0) cup
+/1g,
5rapes.2 oz
+/1g,
Diced
#eaches./0)
cup +/1g,
$trawberries
./0) cup
+/1g,
7pple./
+/1g,
Mandarin
-ranges./0)
cup +/1g,
8uice 9 cup 7pple +/1g, Cranberry
+/1g,
-range
+/1g,
7pple +/1g, 5rape +/1g, -range
+/1g,
#rune +/1g,
Mil! / cup ): +/)g, ): +/)g, ): +/)g, ): +/)g, ): +/)g, ): +/)g, ): +/)g,
everage / cup *ot
Coffee0Tea
*ot
Coffee0Tea
*ot
Coffee0Tea
*ot
Coffee0Tea
*ot
Coffee0Tea
*ot
Coffee0Tea
*ot
Coffee0Tea
#atients are typically on the Consistent Carbohydrate Diet if they are managing diabetes, trying to control weight, and trying to
maintain their blood sugar at a healthy level. Most individuals need 31.;1 grams of carbohydrate at each meal. This <on.$elect Menu
lists the amount of carbohydrates in each food, to help ma!e the patients aware of healthy and consistent food choices for brea!fast. It
is advised to eat a variety of foods, such as fruits and vegetables at each meal, whole grains and cereals, as well as low fat mil!
products. 7ccording to the 7merican Diabetes 7ssociation and the 7D7, Carbohydrate Counting is an essential step when it comes to
patients with diabetes. /1g of carbohydrates6/ carbohydrate serving. In analyzing the menu above, eggs do not count as a
carbohydrate choice, so therefore you do not count them as a carbohydrate. / serving of hot coo!ed cereal, such as the oatmeal, grits,
cream of wheat, and cream of rice is 9 cup6/1g of carbohydrate. / serving of unsweetened, ready.to.eat cereal, such as the Cheerios
and Corn &la!es is = cup6/1g of carbohydrate. &or the breads and starches, they are each /1g of carbohydrate servings. 9 an 'nglish
muffin 6/1g of carbohydrates, / slice of toast, bread, or biscuit6/1g of carbohydrates, and / small panca!e6/1g of carbohydrates.
The fruit selections also count as /1g of carbohydrate per serving. / anana, 2 oz. of grapes, 9 cup of pineapple, diced peaches,
strawberries, and mandarin oranges, and / small apple6/1 g of carbohydrates. 9 cup of the &ruit 8uice6/1g of carbohydrates. / cup of
the mil!6/)g of carbohydrates. 'ach day of the wee! allows ;)g of carbohydrates to be consumed by the patient at brea!fast. This
allows each patient that is given the <on.$elect Consistent Carbohydrate Diet Menu to have between the recommended 31.;1 grams
of carbohydrates at brea!fast. The 31.;1 grams of carbohydrates needs to be consistent with all three meals given throughout the day
in order for diabetic patients to maintain their blood sugar at a healthy level.