8.2.3: Using ChooseMyPlate in Meal Planning
Creating a basic menu plan involves selecting a food from each food group. To help create well-balanced meals, it is helpful to follow the ChooseMyPlate food guidelines. ChooseMyPlate.gov suggests the following key points:
- Focus on fruits
- Vary your vegetables
- Make half your plate fruits and vegetables
- Make at least half your grains whole grains
- Go lean with protein
- Get your calcium rich foods
Dietary Guidelines
In addition to taking in well-balanced foods and creating healthy meal plans, it is important for Home Health Aides/Personal Care Aides to keep the following in mind when planning and preparing meals to serve their patients:
- Consume a variety of foods within and among the basic food groups. This ensures meals are well-balanced and interesting.
- Control caloric intake in order to maintain an optimal weight.
- Be physically active every day. Even people who have physical limitations can engage in exercise within the constraints of their limitations. For example, people who have limited mobility can do leg and arm exercises independently or with help, rock in a rocking chair, turn side to side, and do simple exercises. Follow the guidelines set forth in the Care Plan that will detail the kind of activity the patient can engage in.
- Increase daily intake of fruits, vegetables, whole grains and nonfat or low fat milk and milk products.
- Switch to fat free or low fat milk and milk products.
- Choose fats wisely.
- Choose carbohydrates wisely. Select complex carbohydrates rather than simple carbohydrates which tend to have more sugar content in them.
- Choose and prepare foods with little sodium (salt). Read labels to check for sodium content and avoid prepackaged and boxed foods.
- Switch to water and reduce consumption of sugary drinks.
- If the patient drinks alcohol, they should do so in moderation. Guidelines suggest that women should consume no more than 1 drink per day and men no more than 2 drinks per day.
- Keep foods safe to eat and follow good hygiene practices during food preparation.
Other Considerations
Home Health Aides/Personal Care Aides should involve their patients in meal planning. Use the communication skills learned throughout this course to educate patients about healthy food choices. When planning meals, they must take into consideration their patient’s food preferences, cultural and or religious background, eating habits, ability to chew and digest food, convenience of preparation, and calorie and special nutrient needs. Food preferences are determined by our family, culture , religious beliefs, foods we may choose not to eat, such as animal products for vegetarians, and the area we grew up or in which we live. There may be regional or ethnic differences in food preferences. Talk to the patient about their food preferences and beliefs. Watch the types of foods they eat. Make suggestions and ask for feedback . Ask them to share the foods they most enjoy. Always also assess for any allergies to foods, as these would be items to avoid purchasing or preparing in the patient’s home.
1. Home Health Aides/Personal Care Aides should ask their patient what their food preferences are and plan meals according to foods they enjoy and religious and cultural preferences.
True or False? ______________
- Answer
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1. True
FEEDBACK :
Food preferences are determined by a variety of factors such as family, culture, religious beliefs, regional and ethnic differences, personal preference, and allergies. It is important to ask patients what their preferences are to ensure the patient’s beliefs and preferences are respected, and to increase the likelihood that they will eat meals prepared.
Cost of Food
It is also important to consider the cost of food and the family’s ability to afford various types of food. If Home Health Aides/Personal Care Aides have a concern that the family is not getting enough to eat, they should speak to a supervisor. Various community resources are available to help families who cannot afford enough food. Use coupons when shopping for food and look for sales. Assist patients to plan meals weekly. Use items that are on hand or that wi ll spoil sooner first. Make a shopping list and stick to it. Purchase items such as dried beans and canned fishes to help provide less expensive sources of protein. When possible, buy in bulk. Purchase produce when it is in season as it will be freshest and cheaper.