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Writing Assignment: Case Study – Osteoporosis Prevention Instructions: A nutrition intern at the local college cafeteria was asked to evaluate two breakfast meal plans. The menus for each breakfast plan are shown below. Breakfast #1 Smoothie made with the following ingredients: Bran cereal, 1/3 cup Berries, assorted, frozen, 1 cup Walnuts, ¼ cup Skim milk, 1.5 cups Breakfast #2 McDonalds® Breakfast Value Meal: Egg McMuffin, 1 item Hash brown patty, 1 item Diet Coke, 20 ounces The intern was asked to calculate the nutrient composition for Vitamin D and Calcium for each breakfast meal plan and the results are shown in the tables on the next slide. The intern was asked to calculate the nutrient composition for Vitamin D and Calcium for each breakfast meal plan and the results are shown in the tables below. Nutrient composition of meals: Breakfast #1 Item Cal Ca Vit D Breakfast #2 Item Cal Ca Vit D Bran cereal, 1/3 cup 70 19 40 Egg McMuffin, 1 item 300 275 40 Berries, assorted, frozen, 1 cup 91 12 0 Hash brown patty, 1 item 150 0 0 Walnuts, ¼ cup 164 29 0 Diet Coke, 20 ounces 0 0 0 Skim milk, 1.5 cups 137 449 71 Totals 467 509 111 Totals 450 275 40 Key: Cal = kcalories, Ca = calcium (milligrams), Vit D = vitamin D (micrograms) Questions: What are the EAR for calcium and the RDA for vitamin D for adult men and women? (Hint: Use the chart inside the front cover of your textbook.) What foods in the meal plans are the major contributors of calcium and vitamin D? How could the calcium and vitamin D content of the meal plans (or any breakfast meal) be improved? What other recommendations do you have for preventing osteoporosis?

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