Critical Evaluation of Meal Plan

Running head: CRITICAL EVALUATION OF MEAL PLAN
CRITICAL EVALUATION OF MEAL PLAN
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1CRITICAL EVALUATION OF MEAL PLAN
Introduction
The formulation of a balanced diet adequate in a variety of nutrients forms the
cornerstones of maintenance of a healthy and sustainable life. Further, an adequate meal plan
encompassing key nutrients is of utmost importance for enhancing the treatment and recovery
process of diseased patients undergoing key healthcare procedures. (Chávez-Bosquez, Marchi &
Parra, 2014).
The following essay aims to critically evaluate the meal plan for Saturday, of Sunnybrook
Health Science Center.
Discussion
Expansive Vs. Contractive Foods
In accordance to the Ying and Yang theory of macrobiotic nutrition, a balanced meal
must comprise of foods which provide an effect of energy equilibrium upon the body. Hence,
food groups can be classified as being expansive (enabling one to feel slow and sluggish) or
contractive (enabling one to feel quick, agile and alert). Whole grains, plant protein, whole fruits,
unsaturated fats, nuts and seeds add balance to the meal, while sugars, saturated fats, alcohol and
beverages are expansive and meat, salted and milk products are contractive foods (Harmon et al.,
2015). The breakfast menu of Sunnybrook Health Center is not significantly balanced in terms of
energy. While there seems to be an abundance of whole grain products and small amounts of
fruits which are balanced in energy, the small amounts of contractive foods like eggs is not
enough to balance the slowing properties of excessive sugary expansive foods like fruit juices.
For lunch, the diet seems balanced with abundant source of balanced energy foods such as

2CRITICAL EVALUATION OF MEAL PLAN
vegetables and whole fruits, and contractive foods such as meat products being balanced by
expansive foods such as sugary desserts. The diet contains plenty of imbalances during diet since
it is abundant in contractive food sources such as meat products which will be difficult to balance
by less amount of available expansive food products like potatoes and sugary desserts, followed
by a lack of vegetables, fruits and whole grains which could have otherwise balanced the diet in
terms of energy.
Possible Food Cravings
Patients may suffer from food cravings during midnight or during the hours preceding
breakfast. Further, while the abundance of high fiber whole grains during breakfast may prevent
food cravings, patients may encounter the negative effects of a high fiber diet such as bloating
and gastric discomfort (Brotherton et al., 2014).
Acid-Forming, Alkalinizing and Buffering Foods
Consumption of a highly acid diet results in acidosis and susceptibility to diseases such as
cardiovascular and renal disorders, decreased energy and hormone production, muscle aches,
oxidative stress and a compromised immune system. Meat and sugary products, cereal items,
cheese and spices are acid forming foods, while alkaline forming foods include potatoes, eggs,
leafy vegetables, whole fruits and dairy products (Williams, Kozan & Samocha-Bonet, 2016).
The breakfast as well as dinner of Sunnybrook Health Center is abundant in acidic foods such as
sugary fruit juices and beverages, meat products and cereal grains with very less amount of
alkalizing foods such as potatoes, milk products and leafy vegetables. The lunch seems to be
balanced as it contains acidic foods such as meat and fish, and sugary fruit desserts as well as
alkaline foods such as potatoes and green leafy vegetables. Freshly prepared unsalted butter raw
dairy products, whey, oils and margarine are foods which are buffering. Except forte usage of