Delaney Gove
Sara Nygaard
Stephanie Ochoa
Kitchen 3

Condition: Celiac disease
Patient: Tiny Tim
Age: 4
Height: 4’2”
Weight: 53 lbs.
Activity: Lightly active

ESHA Bar Graphs: Appetizer

As an appetizer, Tiny Tim had rice balls filled with avocado, carrots, and cucumber. The rice balls also had nori on the outside to make them appear as mini pandas. This was a low calorie appetizer, as it was just above 100 calories per serving, which is only 6% of Tim’s recommended caloric intake. There were only 20 grams of carbohydrates (9% of his RDA), 3 grams of protein (9% of his RDA), and 2 grams of fat (2% of his RDA). Most of the calories came from the carbohydrates in the sushi rice, as well as the vegetables. The rice balls also contained some important vitamins and minerals. They contained 28% of Tiny Tim’s RDA for vitamin A, which is due to the carrots in the rice balls. The appetizer also had 15% or more of his
RDA for vitamin B1, B6, niacin, pantothenic acid, and folate due to the short grain rice and avocado. The minerals fluoride (131% of RDA), copper (17% of RDA), and manganese (17% of
RDA) are present in the rice balls. The high fluoride intake came from the carrots and cucumbers, and the copper came from the avocado. The rice and avocado were the greatest source of manganese in the appetizer. This appetizer was able to provide Tiny Tim with some

vitamins, minerals, and carbohydrates, but the other courses must provide additional nutrients that were not obtained in adequate amounts.

ESHA Bar Graphs: Entrée

For the entree, Tiny Tim ate quinoa pasta and marinara sauce added with bell peppers, onions, mushrooms and garlic. The meal also had colby jack cheese, raisins, and strawberries, which made up the face of a lion once plated. This dish consisted of about 340 calories, which
20% of his daily recommended value. The calories mostly came from the carbohydrates in the pasta and marinara sauce. This entree had 53 g of carbs (23% of RDA), 10g of protein (43% of
RDA), and 7g of fiber (30% of RDA). The fiber and protein also came from the marinara sauce and the quinoa in the pasta. The colby jack cheese provided the 9g of fat (17 % of RDA) in the meal. There was 10% of Tiny Tim’s RDA, which came mostly from the bell peppers and marinara sauce. Vitamin C had a high 72% of his RDA and came from the bell peppers, onions and marinara sauce. The meal also had 10% or more of vitamins B1 and B2, which came from the quinoa pasta, and B6 from the bell pepper again. For the minerals, fluoride (230% of RDA), iron (22% of RDA), and sodium (48 % RDA) came from the pasta and the marinara sauce. The
15 % of calcium was due to the colby jack cheese and the 13 % of potassium was from the

mushrooms. Overall, this entree had a good amount of carbohydrates, vitamins and minerals considering if this was only one of his three meals of the day. Some nutrients that were lacking and need to be provided by other dishes are vitamin A, D, calcium and omega 3 fatty acids. Tiny
Time would also need to try to get more of his fats from mono­ and polyunsaturated fats instead of saturated or trans fats.

ESHA Bar Graphs: Dessert

For dessert, Tiny Tim ate chocolate chia pudding topped with gluten­free chocolate creme cookies and gummy worms. This resembled the classic childhood dessert, dirt and worms, but had a healthy twist because of the almond milk and chia seeds. The dessert had 443 calories, which is 26% of Tim’s recommended caloric intake. It was high in protein, containing 9 grams, which is 40% of his RDA. Most of the protein came from the chia seeds and a small amount also came from the almond milk. There were 70 grams of carbohydrates (30% of his RDA) that came from the almond milk, chia seeds, and the simple sugars in the cookies and gummy worms. The dessert also had 19 grams of fat (37% of his RDA), which can be attributed to the chia