Determine client’s goal weight (start with ideal body weight and consider % body fat, personal goals, etc).
Determine client’s current calorie needs. Use Harris-Benedict or Mifflin formula.
Determine the calorie deficit needed to help the client reach his/her goal weight. Be realistic regarding the size calorie deficit your client can tolerate from diet and the deficit that he/she can produce from exercise.
Determine the calorie deficit from both diet and from exercise. When in doubt, split the difference.
Subtract dietary calorie deficit from total caloric needs (step 2). This will give you your goal kcal level per day.
This is where the real fun begins – meal plan development! Now you must think in terms of real food.
Use the Food Intake Patterns document as a reference for a meal pattern based upon kcal level. On this attached document you will find kcals broken down into the appropriate number of servings for each food group. While this is a historical document and refers to the Food Guide Pyramid, daily food group amounts per kcal level are accurate.
Develop a meal plan and 1 day sample menu for your client based upon his/her recommended kcal level.
Write a one-page summary on recommendations that you would give the client and include the meal plan that you have formulated.

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