This report presents a critical evaluation of the Saturday meal plan provided by Sunnybrook Health Science Center. The analysis delves into various aspects of the meal plan, including its balance of expansive and contractive foods based on the Ying and Yang theory, potential for food cravings, and the presence of acid-forming, alkalizing, and buffering foods. The report also assesses meal digestibility, considering the impact of food combinations on digestion, and evaluates the meal's color balance for visual appeal. The author concludes that while the meal plan offers a variety of foods, it has considerable imbalances and suggests improvements like incorporating more brightly colored fruits and vegetables and improving food combinations to prevent gastric discomfort and improve overall nutritional quality. The report also highlights the need to balance dinner with less acid-forming and contractive foods.