Weight-Management Meal Planning

 
Respond to the first part using complete sentences  and paragraphs. Show all math. Responses to the second part can be  provided as a list.
Note: Use complete sentences, correct spelling and grammar, and  well-written and organized paragraphs. You are required to cite your  course resources in these discussions to show how you have applied what  you have read. Grades will reflect how well you have followed these  guidelines. I am eager to see each individual’s creativity in this  discussion.
Part 1

Start by calculating your BMI. Show your math. What is the classification? (Do not include commentary to debate the accuracy of the classification of this value.)
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.
 

Next, calculate your EER (estimated energy requirement). Use the  correct equation below (male vs. female)–these formulae were copied  from the Week 6, Recommended Readings, “Estimated Energy  Requirements”).  Show your math.

If your BMI falls into the classification of overweight or obese,  the Mifflin St. Jeor equation is the best choice (assuming no other  clinical conditions that alter needs are present). The St. Jeor has been  determined to be the most accurate estimator of energy needs in the  presence of overweight or obesity. Regardless of your BMI,  calculate your needs using the Mifflin St. Jeor equation (shown below)  for practice. Note that there is one equation for men and one for women.

Compare the results from the St. Jeor and EER equations (BMR = Basal Metabolic Rate).

BMR (men) = 10 × weight (kg) + 6.25 × height (cm) – 5 × age (years) + 5 
BMR (women) = 10 × weight (kg) + 6.25 × height (cm) – 5 × age (years) – 161

How many calories must be reduced in your diet to have a one-pound  weight loss per week? Other than diet restrictions, what else can be  done to promote weight loss?

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