Meal Plan Makeover

Name:

Date:

🔎 Part 1: Client & Original Plan Analysis

Client profile: 35-year-old female, 5'6", 150 lb, moderately active. Goal: lose 0.5 lb/week. Target intake: ~1,600 kcal/day with macros ~30% protein (≈120 g), 40% carbs (≈160 g), 30% fat (≈53 g).

Original daily plan (examples & estimated macros):

Breakfast 8:00 AM — Large flavored latte + blueberry muffin (≈700 kcal).
Snack 10:30 AM — Granola bar (≈220 kcal).
Lunch 1:00 PM — Cheeseburger + fries + soda (≈1,380 kcal).
Dinner 7:00 PM — Creamy pasta + garlic bread (≈1,100 kcal).
Evening snack 9:30 PM — Pint of ice cream (≈600 kcal).

1. Calculate daily totals. Add estimated total calories and approximate grams of protein, carbs, and fat from the original plan. Show your quick totals or calculations.

Total calories (original plan): _________ kcal

Protein: _________ g

Carbohydrates: _________ g

Fat: _________ g

Quick notes on biggest contributors: ____________________________

2. Which primary problems apply to the original plan? (check all that apply)

Total calories far exceed target (energy surplus)

Very low protein relative to goal

Excess added sugars and refined carbs

High saturated fat and low fiber

Poor meal timing (long gaps or large late-night intake)

3. Identify the three single items that most drive excess calories. For each, write a healthier swap (food + brief rationale).

4. Pick one meal (breakfast, lunch, or dinner). Describe two specific changes to improve protein and reduce excess calories, and explain why each change helps meet the client's macro and weight-loss goals.

✏️ Part 2: Corrections, Revised Schedule & Teaching Notes

5. Create a revised daily meal schedule (times + foods) that targets ~1,600 kcal and the macro goals. Include estimated calories and grams of protein/carbs/fat for each meal and a final daily total.

Revised daily total calories: _________ kcal

Revised totals — Protein: _________ g | Carbs: _________ g | Fat: _________ g

6. For each change in your revised schedule, briefly explain how it supports the client's goals and aligns with dietary guidance (one or two sentences each change).

7. Success criteria — list three measurable outcomes that show your revised plan meets lesson goals (e.g., "Total kcal 1,600 ±50", "Protein ≥120 g").

8. Teaching supports and extensions:

a) List two differentiation strategies to support diverse learners during this activity (examples: guided calculation sheet, food photo cards, chunked tasks).

b) Propose one extension activity for advanced learners (example: calculate micronutrient adequacy or design a 7-day rotating menu with variety and cost constraints).

9. Accessibility note: Suggest two dyslexia-friendly reading or formatting options you would offer in class (keep as brief suggestions—do not create a separate modified worksheet).

10. Reflection (brief): Which correction do you think will have the biggest impact on the client's progress and why?