Unit 21 - Nutrition for Health and Social Care p4 - nutrition plan
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Course
Unit 21 - Nutrition for Health and Social Care
Institution
PEARSON (PEARSON)
Day: Tuesday
Date: 01/05/2021 Food Type Portion/Size/Quantity consume Preparations/ Cooking Method Food Label information for each piece of food eaten Type of drink Amount of drink consumes
Breakfast N/A N/A N/A N/A N/A N/A
Snack N/A N/A N/A N/A water 250ml
P4: Carry out quantitative analysis of daily intake of nutrient and energy be one individual.
In this nutritional plan I have completed 3-day nutritional plan to improve my health which include
all meal, snack and drinks that I have consume include portion size, preparation, cooking method
and food label information.
Day: Food Type Portion/ Preparatio Food Label Type of Amount of drink
Tuesday Size/ ns/ information for each drink consumes
Date: Quantity Cooking piece of food eaten
01/05/2021 consume Method
Breakfast N/A N/A N/A N/A N/A N/A
Snack N/A N/A N/A N/A water 250ml
Lunch Chicken burger with 150g The chicken Chicken Burger: Water 500 ml
lettuce and tomato 300g burger and chip 535 kcl
with mayonnaise on 15g were deep fried 20g fat
Peri – peri chips in oils 4.1g saturate
Burger Sauce 57g carbohydrate
6.5g Sugar
4.2g Fiber
29g Protein
2.3g Salt
Chips
2149 KJ
956kcal
49.6g fat
0.20g saturate
122g carbohydrate
0.28g Sugar
12.8g Protein
0.15g Salt
Burger Sauce
56 kcal
5.3g Fat
0.5g saturate
18g carbohydrate
1.5g Sugar
0.1 g Protein
0.3g Salt
Snack N/A N/A N/A N/A Water 500 ml
Dinner Quorn vegeterian 235 g The steak pie Steak pie Water 500 ml
steak pie 300 g and potato 1913 KJ
Roast potato 80 g were bake in 457 Kcal
Sweetcorn the oven and 20.4 g Fat
sweetcorn 7.9 g saturate
require no 25.9 g carbohydrate
preparation 3.2 g Sugar
2.8 g Fibre
6.1 g Protein
1.7 g Salt
Roast Potato:
1716 KJ
405 kcal
5.7 g Fat
0.6 g Saturate
81 g carbohydrate
0.15 g Sugar
6.9g Fibre
6 g Protein
1.29 g Salt
Sweetcorn:
259 KJ
62 Kcal
1.4 g fat
0.3 g Saturate
9.4 g Carbohydrate
5.9 g Sugar
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