United States Department of Health and Human Services
National Institute of Health
Committee on Nutritional Innovation
Request for Proposal (RFP) – RFP No. IS7- 200
Innovative Nutritional Plan for Local Soup Kitchens
Background
Poor nutrition is a worldwide problem. “Malnutrition has been dubbed the world's "silent
emergency", a condition leading to death and disability on a vast scale, particularly among
children and women of child-bearing age. Malnutrition destroys lives by compromising health,
learning, productivity, curiosity, incentive and hope. Malnutrition engenders social and economic
costs that cripple the development of individuals, communities and nations.”
(http://www.sustaintech.org/world/index.htm) “One in every five children in the developing
world is malnourished and poor nutrition is linked to more than half of all child deaths
worldwide. Early childhood malnutrition is considered one of the most prevalent risk factors for
morbidity and mortality in children under five and may lead to cognitive and physical deficits
later in life. The cycle continues as malnourished mothers give birth to low birth weight children
who are more at risk for childhood disease and malnourishment.”
(http://origem.info/malnutritionstudy/) According to the National Institute of Health and the
World Health Organization:
•
Poor nutrition in early childhood may lead to cognitive defects and poor physical
development
•
Increase in susceptibility to and severity of infections
•
One in every five children in the developing world is malnourished and poor
nutrition is linked to more than half of all child deaths worldwide
•
Healthy children learn better
•
Healthy people are stronger, more productive, and better able to break cycles of
poverty and realize their full potential
The United States has made the decision to become the world leader and begin to address this
problem at the local level. Each local government has been provided Federal funding to develop
innovative nutritional programs that will be submitted to newly created Agency on Nutritional
Innovation.
Request
The US Department of Health and Human Services in conjunction with the National Institute of
Health has formed the Committee on Nutritional Innovation (CNI). The CNI has hired you and
your team of nutritionists to design a five day lunch menu that will meet the nutritional needs of
clients at a local soup kitchen. Your plan must not only take into consideration the nutritional
value of the food and its impact on the body but also the cost of each meal.
United States Department of Health and Human Services
National Institute of Health
Committee on Nutritional Innovation
Request for Proposal (RFP) – RFP No. IS7- 200
Innovative Nutritional Plan for Local Soup Kitchens
General Requirements of Proposal
Format and Menu Presentation
• Creative method for presenting menu (You will be presenting your proposal to
other teams of nutritionists)
o Interactive PowerPoint
o Web Site
o Other type of technology
Menu Should Include
• Menu should be balanced based on the food pyramid
ƒ Remember that students do not need all their nutrients at this meal
• Chemical (Nutritional) Composition of Food Item
ƒ Should include type of organic (carbohydrate, lipid, protein, vitamin)
and/or inorganic molecules (mineral)
ƒ Percentage relative to daily allowance
• Description of the impact/benefit on specific human body systems
ƒ For each menu item there should be a detailed description of how the
intake of the substance benefits the body
• Cost
ƒ How much will each meal cost?
ƒ How will the program be funded?
Future Implications/Recommendations
• What are the benefits of your teams program? How does it help society/? What
implications could your program have on an international scale.
• How can the program be self-sustaining?
• What other considerations must be taken into account before a program of this
magnitude can be implemented?
• Other thoughts
Web Sites
Links
www.myfoodpyramid.gov
Nutrional Data
Epicurious
More Nutritional Stuff
Calorie Control Council (Activities with Calories Burned)
http://www.caloriecontrol.org/exercalc.html
**Recipecal.com
http://www.recipecal.com/servlet/ingredient/DisplayIngredientsByCategoryAction
Fitness Jumpsite: Calorie Counter
http://www.primusweb.com/fitnesspartner/jumpsite/calculat.htm
Menu Planner
http://hp2010.nhlbihin.net/menuplanner/menu.cgi
Others
http://www.gatesfoundation.org
http://www.fnih.org
NIH
http://www.fic.nih.gov
http://www3.niaid.nih.gov/topics/entericDiseases/
http://www3.niaid.nih.gov/topics/parasitic/default.htm
http://digestive.niddk.nih.gov/ddiseases/pubs/diarrhea_ez/
http://www.nlm.nih.gov/medlineplus/parasiticdiseases.html
Center for Disease Control
http://www.cdc.gov/enterics/
World Health Organization
http://www.who.int/topics/diarrhoea/en/
http://www.who.int/water_sanitation_health/diseases/malnutrition/en/
http://www.who.int/topics/nutrition/en/
http://www.who.int/nutrition/topics/micronutrients/en/
Food and Drug Administration
http://www.cfsan.fda.gov/
Others
http://www.wikidoc.org/index.php/List_of_micronutrients
http://www.iycn.org
http://www.child-survival.org