The low socioeconomic households would probably have food which is of little nutrition. However, natural and traditional food at times can be nutritious. Most people with low income take easily acquired food from the farm or the market. The three days menu provided reflects the little SES household food.
More importantly, understanding how to improve on the menu can be used to have a good meal. Regarding the three day menu, several foods were very nutritious, and the family responded to every type of meal (LoRe, Leung et al., 2019). First, although the earnings of the family were low, they could at least afford three meals per day, which were well distributed with the essential nutrients needed by the body.
The first date was a mixture of both proteins and carbohydrates. The food was nutritious, and the family had a good response to it. They felt that it was giving the energy to go about the activities of the day. Although it was old fashioned kind of food, it was delicious and nutritious too. The methods to cook the food were convenient and straightforward (Nagamoto, Saito et al .2019). At lunch, the chicken breast was their first main meal after a simple breakfast. During supper, the menu included leftovers from lunch, Greek yogurt, and cucumbers. The yogurt was likely gotten from the shops and cucumbers from the farm or market. They provide proteins and vitamins, respectively (Hiller, Summerbell, et al., 2017). It could have been better if they had something else instead of the leftovers for an exciting meal. But considering their situation, warming the leftover was the most affordable thing they had. Generally, the first day was a success despite having taken similar meals for consecutive mealtime
Day two was a better day as compared to the beginning. During breakfast, bananas were a perfect selection, which is considered one of the most nutritious fruit. It is cheap and readily available, and any family can afford. Almond milk would supplement the proteins, and the Rolled oat was a throwback food which is considered old-fashioned (Green&Glanz, 2015). The oats were a bit challenging since some members of the family are not used. The mother admits having taken it a long time ago and would probably Couse problems to their stomachs. During lunch, baked cauliflower, ground beef, and rice were enough to provide all the nutrients that the body requires (Palmer, Winham et al., 2018). The meat contained proteins, rice has carbohydrates, and baked cauliflower has vitamins. Although it is not necessary to have all the nutrients in one meal, there is no problem if they are taken at the same time. It was probably the best meal of the day and throughout the entire three days menu.
The third day was the climax of the planned menu with peanut butter on a toast sprinkled with cinnamon. The combination forms an excellent meal to fuel the body for the rest of the day since it is an energy giving food. For a low earning family, it is the best they can have for breakfast, and their experience with it was good. Black beans, rice, and lettuce were pretty good. It had the nutrients that every family would desire and which are recommended by nutritionists. Black beans have proteins, while rice has carbohydrates. The only essential nutrient missing was vitamins that were catered for during dinner. The end of the three-day menu, Tuna salad on the toast was what could be afforded. From the three days, experience sharing the meal was necessary; it equips members of the family with the skills to prepare and come up with an affordable complete meal.
LoRe, D., Leung, C. Y., Brenner, L., & Suskind, D. L. (2019). Parentdirected intervention in promoting knowledge of pediatric nutrition and healthy lifestyle among lowSES families with toddlers: A randomized controlled trial. Child: care, health, and development, 45(4), 518-522.
Nagatomo, W., Saito, J., & Kondo, N. (2019). Effectiveness of a low-value financial-incentive program for increasing vegetable-rich restaurant meal selection and reducing socioeconomic inequality: a cluster crossover trial. International Journal of Behavioral Nutrition and Physical Activity, 16(1), 81.
Palmer, S., Winham, D., Oberhauser, A., & Litchfield, R. (2018). Socio-ecological barriers to dry grain pulse consumption among low-income women: A mixed-methods approach. Nutrients, 10(8), 1108.
HillierBrown, F. C., Summerbell, C. D., Moore, H. J., Routen, A., Lake, A. A., Adams, J., ... & Brown, T. J. (2017). The impact of interventions to promote healthier readytoeat meals (to eat in, to take away or to be delivered) sold by specific food outlets open to the general public: a systematic review. Obesity Reviews, 18(2), 227-246.
Green, S. H., & Glanz, K. (2015). Development of the perceived nutrition environment measures survey. American journal of preventive medicine, 49(1), 50-61.
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