MEAL PREPPING FOR

BUSY MIDDLE-AGED
ADULTS
By Monica Kashi, Mara McKee, Diana
Morosan, Erik Mudd
 AGENDA

PROGRAM
IMPLEMENTATI
POPULATION EDUCATION
PROGRAM MARKETING ON
EVALUATION
DESCRIPTIO
N
Discussing target population Educational Details on
community needs materials The use of marketing implementation and
assessment, nutritional Survey tool tools and what we plan future directions
demands/concerns, and to use
critical findings Program goals,
learning
objectives, lesson
plan, activities,
length of session
and rationale
TARGET POPULATION

● Middle-class adults between 35-50 years old

● Have kids or are caretakers
● Employed
● Sedentary lifestyle
 POPULATION CHARACTERISTICS

Chances of
Age-related Risk of getting
having a cardiac
muscle decline osteoporosis
event rise3
starts around 401 starts at 302
Nutritional demands/needs of population4-6

IRONImmune health
PRIORITY Cognitive health
Red blood cells
NUTRIENTS
Protein (0.8 g/kg/day) 8mg/day
Calcium (1,000-1,200 mg)
Vitamin D (600 IU)
FIBERDigestive health
Controls blood sugar and
weight
22-28 g/day
MAGNESIUM,
2,600-3,400 mg
POTASSIUM
potassium
320-420 mg magnesium
Maintaining bone health
 CURRENT PROGRAMS

50 Plus! Program Lifetime Fitness

Adult Sports Senior Services Program Program
Champaign Park District YMCA 18+ Champaign County Regional 55+ UIUC
Planning Association
60+
 COMMUNITY NEEDS
ASSESSMENT
POLICY
Expanding programs
to accommodate 35-
RESOURCE 50 years old

S
YMCA, Champaign SYSTEMS
Park District, Implement new
University of Illinois programs
ABSOLUTE
ENVIRONMEN
NEEDS
A program focused T
Integrate these
on middle adults 35-
50 years old programs in the
workplace or school
systems
Program Design
60 minute sessions spread over five weeks, targeted at busy, middle-aged
adults

● Encourage middle-aged adults, no matter how busy they are, to meal prep with
healthy ingredients in order to avoid having to order pick-up or fast food

● Guided cooking lessons for healthy breakfast, lunch, and dinner options

● Additional meal prep tips for those with families or planning to start a family
Week 1: General Nutrition + Caloric
Intake
Goals Agenda

● Educate on different nutritional values and ● We will have participants take the pre-survey
targets to hit during meal preparation via Google-Form
● Explain the importance of caloric intake, ● Based on the responses we will go over
eating enough healthy calories each day to MyPlate, daily nutritional needs, and strategies
keep you energized for meal prepping
● Develop and understanding that nutritional
intake varies from person to person
depending on their activity levels and
overall nutritional goals
● Discuss rational serving sizes
Week 2: Fitting Meal Prep Into Your
Busy Schedule
Goals/Agenda

● Discuss budgeting for meal preparation

● Give tips for meal prep and planning an adequate diet for each day
● Go over strategies in order to incorporate meal prep into an individual’s
schedule
● Give examples of healthy ingredients to buy on a weekly basis
Week 3: Breakfast Meal Prep

Goals/Agenda

● Educate on the importance of breakfast, advising prioritizing proteins and

complex carbohydrates in order to stay energized throughout the day
● Go over various, healthy, energy-filled recipes for meal prep throughout the
week
Week 4: Lunch + Dinner Meal Prep

Goals/Agenda

● Go over various, healthy lunch and dinner meal prepping recipes

● Demonstrate how a few of these recipes would be made and how we can
switch up the things we are cooking
Week 5: Meal Prepping for a Family

Goals/Agenda

● Advise sitting down with family members to create a meal plan that
works for everyone
● Encourage flexibility in these meals, even sitting down to eat
together despite eating different meals
● Advise members to encourage their own family members to try new
and healthy foods
Educational Materials
7

Week One:
- MyPlate standards will be followed while
introducing meal prepping for our program
- We will go over food groups and caloric intake
for weight maintenance, negative energy balance,
and positive energy balance.
Educational Materials
Week Two: 8
- Materials will be given out of how to
balance work and meal prepping, it should
be fun for them!
 9

Ed. Materials
Weeks Three, Four, and Five:
- The materials we will be
giving out the last three weeks
will have different meal prep
ideas on them and show how 1
to come up with new prepping 0
ideas.
Evaluation Tool
1
1
 Marketing Goals
IDEAS FOR MARKETING OUR
PROGRAM

FLYERS SOCIAL MEDIA EMAIL LIST

THE PROGRAM WILL BE...

Retrieved from: https://pixabay.com/illustrations/social-networks-icons-twitter-like-1863613/

SYNCHRONOUS SYNCHRONOUS ASYNCHRONOUS

IN PERSON ONLINE VIDEOS
 Retrieved from:

PROGRAM
https://pixabay.com/photos/alarm-
clock-cup-morning-drink-
2116007/

IMPLEMENTATION
AND FUTURE
PLANS...
❖ During the live program, we will have in person classes at the Instructional Kitchen
at the ARC that will be broadcasted through Zoom for those who cannot make it in
person. Asynchronous classes will just be the recordings of these sessions that are
put on YouTube. The classes will be about meal prepping and nutrition education.
❖ Proceeds may be used to fund supplies to be used in future classes
❖ Broaden our horizons
➢ Try to include participants outside of the Urbana-Champaign area
➢ Direct participants to our YouTube channel so that they can refer to that
when need be
❖ Give participants a survey to determine what other nutrition-related issues they
would like to learn more about and what their thoughts are on the current subject
 REFERENCES
1. Osteoporosis | National Institute on Aging. Accessed May 3, 2021. https://www.nia.nih.gov/health/osteoporosis
2. Osteoporosis Risk Factors | Michigan Medicine. Accessed May 3, 2021. https://www.uofmhealth.org/health-
library/te7603
3. Statistical Fact Sheet 2013 Update Older Americans & Cardiovascular Diseases Cardiovascular Disease (CVD)
(ICD/10 codes I00-I99, Q20-Q28). doi:10.1161/CIR.0b013e31828124ad
4. Forum I of M (US) F. Nutrition Concerns for Aging Populations. Published online 2010. Accessed May 3, 2021.
https://www.ncbi.nlm.nih.gov/books/NBK51837/
5. Special Nutrient Needs of Older Adults. Accessed May 3, 2021. https://www.eatright.org/health/wellness/healthy-
aging/special-nutrient-needs-of-older-adults
6. Gov D. Dietary Guidelines for Americans Make Every Bite Count With the Dietary Guidelines. Accessed May 3,
2021.
7. What is MyPlate? | MyPlate. Myplate.gov. https://www.myplate.gov/eat-healthy/what-is-myplate. Published 2021.
Accessed May 4, 2021.
8. ; 2021. https://info.totalwellnesshealth.com/blog/the-ultimate-guide-to-a-healthy-workday-infographic. Accessed
May 4, 2021.
9. ; 2021. https://www.pinterest.com/pin/370421138087253819/. Accessed May 4, 2021.
10. https://www.thekitchn.com/no-weeknight-cooking-meal-prep-plan-23107674. Published 2021. Accessed May 4,
2021.
11. Nutritional Quiz. Ncagr.gov. https://www.ncagr.gov/cyber/kidswrld/nutrition/nutritionQuiz.html. Published 2021.
Accessed May 4, 2021.
12.https://pixabay.com/illustrations/social-networks-icons-twitter-like-1863613/. Published 2021. Accessed May 5,
 THANKS!
We will now take questions
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