Nutritional Needs of the Target Group - Research Paper Example

Nutrition Nutritional needs of the target group Every adventurous soul always want to live a fulfilled life. This is true to athletes, who are my target population in this study. The characteristics of this group recognize that they are vegans hence, will rarely feed on animal products in their diet. This is based on a philosophy that they have in which the sentient animal products are rejected (Petrie, 2012). The Body Mass Index is the formula that defines the number of calories that a given individual is to take in a day. The BMI is used to indicate and describe the type of food the individual with specific body mass should take so that the health specifications are met and the body weight is not exceeded by the individual. BMI= Mass (Kg)/ height (m2 ) BMI= 80/(1.8999999999999999)2 BMI= 22.160664 From the calculations, the BMI of the individual male is 22.160664. Therefore, the weight is normal. This implies that the person should train moderately and maintain the intake of calories. This is relevant to the health condition and the dietary restriction of the person. The Harris-Benedict Equation is the principle method which is used to estimate and calculate the Basal Metabolic Rate and the daily requirement of the calories intake. This method is important to the calculation and determination of the level of activities that individuals must participate in. the level of activities of the person is used to approximate the intake of the calories of the person (Sizer, Piché & Whitney, 2012). The level of the calories intake depends on the type of food that is nutrition restriction that the person is advised to take. The results of the Harris-Benedict Principle determine the level of kilocalorie that the person is to take to maintain the current body weight, just like in this case. In this case, we have an athlete who is a vegan and should strive to maintain the current body mass. The best food for the athlete is carbohydrates which is a prerequisite of a vegan. Carbohydrates offer energy to the athletes for they provide power to the muscles. Within the carbohydrates, there are nutrient portions that are needed in very small portions by the athlete. These are micronutrients and are minerals such as Cl, B, Zn, Mn, Cu, Fe, Mo, and Ni which are contained in the natural foods in the crops that the athlete is required to maintain the body mass. The macronutrients are the ones which the athlete in large amounts to help in the formation of muscles and power source. As a vegan the individual is to take a lot of carbohydrates, which are the primary suppliers of the nutrients required by the athlete and top maintain body mass. Carbohydrates constitute the sugars. This includes the glucose and fructose. The carbohydrates also contain the starch, glycogen and cellulose. The micro minerals are added to the list of the macronutrients required for athletes with the intention to maintain the body mass. The calcium, potassium, nitrogen and the chloride are obtained from the natural foods. Nitrogen is gotten from the leguminous plants that the athlete should take. Beans and other leguminous crop plants contain nitrogen ions, which is a key prerequisite for the athlete. The percentages of the ions in the natural crops range from 0.1 to 1.5% in the line of S, P, Mg, Ca, K and N respectively. Beans and other bi-cotyledon contain these nutrient ions. The directive of foods that the athlete should consume in order to maintain the body mass is determined by the constituent of the foods in relation to the ions, starch, proteins and energy contamination. The level of micronutrients in the carbohydrates are determined and recommended according to their functionality on the body mass and the health consequences. The health conditions of the individual and dietary requirements and restrictions are key requirements in the calorie intake (Hauschka, 2002). The BMI and Harris-Benedict Principle helps in the determination of the nutrient requirement that the individual should take. In order to maintain the body mass and restore the condition for the heart disease, determine the calorie intake and thus the type of food that is natural. Menus Starter meal Cold cereal mixed with fruit and non-dairy milk Bagel, toast or English muffin taken with fruit spread and vegan cream cheese or peanut butter. Tomato and Vegetable Carpaccio with shaved parmesan and basil vinaigrette Tofu scramble and veggie sausage with hash browns Soy yoghurt or fruit smoothie made with non-dairy milk Waffles or pancakes Pastry fruit filled toaster Vegetable - Broccoli Terrine with sautéed forest mushrooms served with salad and a hazelnut vinaigrette Nutritional yeast Mango breakfast parfait with cherry banana soft serve Fresh fruit Oatmeal Hot cereal wheat crème taken with a swirl of Ginger bread Waffles Scrambled tofu Tempeh bacon Fat free blueberry oatmeal muffins Apple peanut banana shake butter Baked hot corndogs Main dish Pasta Mashed potatoes Baked Feta Cheese with ratatouille and vegetable rice with a saffron and garlic sauce Vegetable tofu lasagna Seitan and broccolini with Clementine teriyaki Enriched lentil soup. Wild mushroom tostadas with crème fraiche Cordon Bleu of Savoy Cabbage stuffed with tomatoes and mozzarella cheese, coriander sauce, durum wheat risotto and vegetables Easy pasta with olive oil, veggies and walnuts Celeriac Piccata Milanese with tomato sauce, fettuccine and seasonal vegetables Pan fried tofu, stir fried noodles and kales Vegan pot pie with Portobello, shallots and green garbanzo Desert Non-dairy ice cream made from frozen soy yoghurt Vegetables cookies, cake, pudding or pie Dried or Fresh fruit Seeds or Nuts Petit fours Apple Fritters with Vanilla Sauce Crema Catalana with the essence of orange served with passion fruit ice cream and fresh fruits Trail mix popcorn or pretzels Salsa and Chips Energy bars Fondant without gluten. Rice crispy treats Chocolate berry parfait Oatmeal raisin cookies Vegan twix bars Sugar cookies Pumpkin cheese cakes Nutritional profile analysis 1. Starter Nutrients Per Serving - Cold cereal mixed with fruit and non-dairy milk Calories (kcal) 102.5 Fat (g) 0.4 Saturated Fat (g) 0.1 Trans Fat (g) 0 Cholesterol (mg) 0.0 Sodium (mg) 1.2 Potassium (mg) 411.8 Carbohydrate (g) 26.3 Fibre (g) 2.0 Sugar (g) 14.1 Protein (g) 1.3 Vitamin A (RAE) 3.5 Vitamin C (mg) 10.2 Calcium (mg) 5.8 Iron (mg) 0.3 Vitamin D (μg) 0.0 Vitamin E (mg) 0.1 Thiamin (mg) 0.0 Riboflavin (mg) 0.1 Niacin (NE) 0.9 Folate (DFE) 23.1 Vitamin B6 (mg) 0.4 Vitamin B12 (μg) 0.0 Nutrients Per Serving - Tofu scramble and veggie sausage with hash browns Calories (kcal) 0.4 Fat (g) 0.0 Saturated Fat (g) 0 Trans Fat (g) 0 Cholesterol (mg) 0.0 Sodium (mg) 0.9 Potassium (mg) 0.1 Carbohydrate (g) 0.1 Fibre (g) 0.0 Sugar (g) 0.0 Protein (g) 0.0 Vitamin A (RAE) 0.0 Vitamin C (mg) 0.0 Calcium (mg) 0.0 Iron (mg) 0.0 Vitamin D (μg) 0.0 Vitamin E (mg) 0 Thiamin (mg) 0.0 Riboflavin (mg) 0.0 Niacin (NE) 0.0 Folate (DFE) 0.1 Vitamin B6 (mg) 0.0 Vitamin B12 (μg) 0.0 Nutrients Per Serving – Main dish Calories (kcal) 296.3 Fat (g) 1.5 Saturated Fat (g) 0.3 Trans Fat (g) 0 Cholesterol (mg) 0.0 Sodium (mg) 572.8 Potassium (mg) 123.0 Carbohydrate (g) 61.1 Fibre (g) 3.8 Sugar (g) 2.8 Protein (g) 12.2 Vitamin A (RAE) 0.9 Vitamin C (mg) 0.4 Calcium (mg) 33.9 Iron (mg) 4.3 Vitamin D (μg) 0.0 Vitamin E (mg) 0.3 Thiamin (mg) 0.5 Riboflavin (mg) 0.4 Niacin (NE) 6.3 Folate (DFE) 179.8 Vitamin B6 (mg) 0.1 Vitamin B12 (μg) 0.0 Nutrients Per Serving – Dessert Calories (kcal) 143.5 Fat (g) 0.8 Saturated Fat (g) 0.2 Trans Fat (g) 0 Cholesterol (mg) 0.0 Sodium (mg) 0.9 Potassium (mg) 40.0 Carbohydrate (g) 28.0 Fibre (g) 1.6 Sugar (g) 0.5 Protein (g) 5.3 Vitamin A (RAE) 0.0 Vitamin C (mg) 0.0 Calcium (mg) 6.4 Iron (mg) 1.2 Vitamin D (μg) 0.0 Vitamin E (mg) 0.5 Thiamin (mg) 0.3 Riboflavin (mg) 0.1 Niacin (NE) 2.8 Folate (DFE) 102.0 Vitamin B6 (mg) 0.0 Vitamin B12 (μg) 0.0 Nutrients specifications From the analysis performed and presented above, it is quite evident that the target population, in this case athletes who are vegetarian, would be more interested into meeting the addition of certain nutrients in their bodies. These include: a. Protein b. Iron c. Calcium d. Zinc e. Vitamin D f. Vitamin B-12 Taking these nutrients into consideration and the nutrients’ compositions that have been presented, my developed recipes would go towards meeting such demands in various ways. First, for the need of proteins in their bodies, the target population would not have to rely on animal products as the same can be obtained from our plant menu items. Such include, pumpkin, oatmeal, nuts, vegetable Carpaccio among others. These food items are essential to them in the sense that they give essential amino acids, as well as the non-essential amino acids that are contained in the food items (Dunford & Doyle, 2012). In this case, we expect to serve the target population with varied sources of protein food items that will also give them the high caloric intakes that is required for the production of high energy levels. The essential and non-essential amino acids are mostly contained, in large quantities, in the nuts, vegetables, legumes, seeds, and whole grains all of which are part of our menus. Additionally, the soy protein that is inclusive in the menu will greatly provide the target population with enough protein considering that its nutrients equal those from animal products. Second, iron for the athletes will be met by the set menu items bearing in mind that, as vegans, they are at a higher risk of being deficient in the nutrient than the non-vegetarians. Since most of the food items that are rich in the nutrient are animal products and high in cholesterol, our menu items such as dried beans, enriched products and spinach, yeast and dried fruits will greatly serve as iron sources for the athletes. These are essential considering their health conditions. Third, our menu will provide calcium to athletes from items particularly such as spinach, broccoli, legumes, and any other type of vegetable greens. Zinc, which is essential to the athletes for the growth and development of their bodies, will be provided for from our menu items by the nuts, grains, and legumes included in the menus. Finally, with regard to vitamins, I note that the most essential vitamins for the target population are vitamins D and B-12. In the case of vitamin D, since much of this is got from the sunlight, our restaurant will be constructed with sections that allows for direct sunlight penetration so that athletes who need to acquire the same can benefit from the vitamin. For vitamin B-12, which in most cases comes naturally from animal products, the menu items will attain this especially from the fortified cereals to be offered, soy products, nutritional yeast and vitamin enhancements to be provided upon application. It’s also essential to note that in almost all the food items enlisted for consideration, a high calories rate is achieved which is very essential for the athletes in meeting their energy needs. Fruits and vegetables will mostly achieve this provision of calories. Nutritional needs for the athletes It is almost likely evident from the menu developed and the scientific evidences available that for good health, self-sufficiency a quality life, nutrition will play a positive role. Therefore, all nutrition related factors should be avoided. An example of a menu with actual nutritional information would be as presented below. Nutrient Values for Meal   1 meal/day 33% RDA/AI 2 meals/day 67% RDA/AI 3 meals/day 100% RDA/AI Macronutrients   Kilocalories (Kcal)(1) 342 1238 1580 Protein (gm) 12 25 37 Carbohydrate (gm) 41 56 97 Fat (gm) 23 46 69 Dietary Fiber (gm) 08 17 25 Vitamins   Vitamin D (ug) 7 11 18 Folate (ug) 125 234 359 Vitamin B12 (ug) 0.72 1.83 2.55 Minerals   Calcium (mg) 350 765 1115 Zinc (mg) 3.50 7.86 11.36 I have chosen on this format to show my menu, as well as the previous formats as these provides clients with opportunities to make comparisons between various items of food and make the right choice from the same. Consequently, the format makes it naturally easy for clients to choice food based on the nutritional contents that they desire (Benardot, 2012). Marketing Design The main objective for my marketing design is to leverage the nutritional information provided by the food items in the menu so as to attain a competitive advantage over other food producers. Objective Marketing strategy Mix Increasing the target market for the vegan menu Reducing the end price for food by about 6% Price Introduction of products into new market segments. Expanding the food distribution to target more athletes who may not be informed about the healthy food on offer. Price References Benardot, D. (2012). Advanced sports nutrition. Champaign, IL: Human Kinetics. Dunford, M., & Doyle, J. A. P. D. (2012). Nutrition for sport and exercise. Belmont, CA: Cengage. Hauschka, R. (2002). Nutrition: A holistic approach. East Sussex: Sophia Books. Petrie, K. (2012). Food as fuel: Nutrition for athletes. Edina, Minn: ABDO Pub. Co. Sizer, F. S., Piché, L. A., & Whitney, E. N. (2012). Nutrition: Concepts and controversies. Toronto: Nelson Education. Read More