Compare each original sample menu with its corresponding replacement menu and explain (a) why the team’s menus are better nutritional options for your two facilities, and (b) what nutritional benefits are being achieved for this age group.

NR228 Nutrition, Health, and Wellness

Required Uniform Assignment: Nutritional Assessment (Team
Project)

PURPOSE

To evaluate, compare, and analyze menus from different
agencies and suggest revisions for healthier food choices based on the cultural
and age group. Students in a cultural concentration will use that specific
cultural focus to complete this assignment. Those students in a cultural
concentration (such as the Hispanic concentration) should be grouped together
for this assignment. However, should the groups be mixed (with students in the
cultural concentration and students not in the cultural concentration), the RUA
must explore the cultural concentration (e.g., Hispanic).

COURSE OUTCOMES

This assignment enables the student to meet the following
course outcomes:

CO1. Assess whether nutritional intake provides basic
nutrients for optimal health and wellness. (POs 1 & 2) CO2. Describe
nutritional needs for optimal health and wellness throughout the lifespan. (POs
1 & 2)

CO3. Discuss the psychological, sociological, economical,
and cultural implications of food on nutritional status. (POs 1 & 2)

CO4. Describe evidence based practice interventions and
modifications in nutrition therapy that can positively influence the outcome of
disease and illness. (POs 1 & 8)

DUE DATE

Due as instructed by your faculty member. The Late
Assignment Policy applies to this assignment.

TOTAL POINTS POSSIBLE 100 POINTS REQUIREMENTS
1. Students
in a cultural concentration will use that specific cultural focus to complete
this assignment.

You will develop this Nutritional Assessment project
addressing the population/culture in your area and one other geographic
location. For or example, if you are in the Hispanic concentration, your
project might exam food choices in menus that are related to cultural
preferences and traditions that contribute to the high rates of diabetes among
Latinos. Acculturated Hispanic subcultures, while keeping traditional cultural
values, may have migrated to American fast foods, which contribute to high
obesity rates among that subculture.

2. This is a
TEAM project; therefore, please complete both the team charter and the
guidelines below.

a. The team
charter can be found in the Assignments tab of Unit 1.

b. During
the creation of the team charter, please select one team leader who will be
responsible for submission of the PowerPoint presentation and the assignment’s
accompanying Word document that contains an outline of the speaker’s notes in
the presentation. NOTE: Both documents will be reviewed by TURNITIN.

c. All team
members must complete and sign the Team Charter Form. The team leader will
place the final draft in the designated team discussion thread under Team
Collaboration in the course navigation panel. The charter is due in Unit 2 or
as indicated by your faculty member.

NR228 Nutritional Assessment Guidelines.docx Revised 06/2016 psb 1

NR228 Nutrition, Health, and Wellness

d. EACH
student is to also complete and submit the completed team charter document
individually to the dropbox as well.

e. Teams are
usually composed of three to five students but may vary depending upon class
size.

f. The
instructor will assign teams and provide the team’s assigned age group and the
type of facility in which the clients are found.

g. All team
members will receive the same grade for each deliverable unless it is
determined that a team member did not participate in the planning and
completion of the assigned portions of the project.

3. Deliverables:

a. Team
Charter
b. PowerPoint
Presentation Slides with Speaker Notes included in slides (uploaded to the
Dropbox)
c. Word
Document outline of the team’s speaker notes and references

d. Campus
Students: Delivery of presentation in the classroom

4. Students
in a cultural concentration will use that specific cultural focus to complete
this assignment.

PREPARING THE PRESENTATION

Speaker’s notes are below the slide itself, but cannot be
viewed by the audience if presenting live!

NR228 Nutritional Assessment Guidelines.docx Revised 06/2016 psb 2

NR228 Nutrition, Health, and Wellness

5. You will
use the “Team Collaboration†discussion area (under the Course Home menu at the
left of the course shell) as a “meeting room†or communication venue to create
assignment threads. Be sure you are documenting in YOUR Team’s discussion area,
identified by the color assigned to your team! This will also serve as
documentation/verification for group members that will demonstrate how each
team member contributed to the project. (See photo below!)

6. Application:
Use Microsoft PowerPoint 2007, 2010 or higher.

DIRECTIONS

Begin to research early! Both the team members and topics
will be assigned by the instructor in Week 1.

1. Coordinate
individual assignments with your designated team leader

2. Complete
the Team Charter document, found in the Unit 1 Assignment tab.

a. Team
Leader: Place the final draft of the team charter in the designated team
discussion thread under Team Collaboration in the course navigation panel. The
charter is due in Unit 2 or as indicated by your faculty member.

b. All team
members: EACH student is to also complete and submit the completed team charter
document individually to the dropbox as well.

3. Your team
will be assigned the specific type of facility menu to research. As a team, you
will determine in which two regions (see United States map) to locate these
facilities. For teams in a cultural concentration program, place the location
of your facilities in an area with that particular subculture.

4. Create a
title page/slide lists (a) the type of facility, (b) the two regions chosen, (c)
the cultural focus, and (d) all of the names of the team members completing the
team presentation.

5. The
project will be completed in a 10?18 slide PowerPoint presentation (NOT
including the title and reference slides). Quality of the professional presentation
and the visual appearance of PowerPoint adhere accepted guidelines for
presentations and PowerPoint use (color, graphics, and other visuals are
allowed). Use of speaker notes is required to avoid overcrowding of slides and
communicate content. Length should be no more than 10?18 slides (Title and
reference slides do not count in totals).

6. The types
of facilities assigned to your team could be from the following:

NR228 Nutritional Assessment Guidelines.docx Revised 06/2016 psb 3

NR228 Nutrition, Health, and Wellness

a. Daycare
center: Preschool?aged d. Nursing home
children e. Elementary schools
b. Daycare
center: Geriatric adult f. High schools
c. Hospital g. College
i. Visitor menu h. Senior
center
ii. Specific hospital units i. Meals
on wheels
(postoperative,
obstetrical, j. Assisted living
or
medical units) k. Community Center

7. The
presentation’s introduction will include the purpose of the presentation, the
cultural concentration, and age group focus.

8. Analyze
the menus that the team has selected based on the following criteria and
provide rationales for your analysis:

a. (a)
healthy/unhealthy menu selections, (b) appropriate for nutritional requirements
of age group, and (c) the influence of cultural and regional food practices.
Provide sample menus of each. Topics/questions to help you develop your
analysis include the following:

i. Are
cultural menu selections healthy choices or not? That is, do they provide
adequate proteins, fats, carbohydrates, vitamins, and minerals?

ii. Is this
selected age group getting the RDA in all nutritional aspects of each meal?
Look at one full day, how about the entire week?

iii. Explore
the cultural and regional influences. What are the traditions and customs
usually observed with regard to mealtime in this culture? How are these
included in the current menu? Are they healthy influences? Why or why not? How
could they be made healthy, if they are not?

9. Create a
one?day replacement sample menu of meals with healthier choices for each
original menu. Each should include breakfast, lunch, and dinner options.
Include age considerations, potential health concerns, cultural influences, and
regional patterns. Include with each menu the nutritional components of your
food choices.

10. Compare
each original sample menu with its corresponding replacement menu and explain
(a) why the team’s menus are better nutritional options for your two
facilities, and (b) what nutritional benefits are being achieved for this age
group.

11. Identify
three barriers that may prevent the provision of optimally healthy meals for
this age group. Barriers may relate to geographic area, health, culture,
socioeconomic issues, available food choices, or other barrier sources.

NR228 Nutritional Assessment Guidelines.docx Revised 06/2016 psb 1

NR228
Nutrition, Health, and Wellness
DIRECTIONS AND GRADING CRITERIA
Category Points % Description
Title Page 2 2% The title page/slide lists (a) the type of
facility, (b) the two (2) regions chosen, (c) the
cultural
focus, and (d) all of the names of the team members completing the team
presentation.

Introduction 3 3% Presentation
introduction includes the purpose of the presentation, the cultural
concentration, and
age
group focus

Current Menu 5 5% Analyze
the menus that the team has selected based on the following criteria and
provide
Analysis rationales
for your analysis:
(a)
healthy/unhealthy menu selections, (b) appropriate for nutritional requirements
of age
group,
and (c) the influence of cultural and regional food practices.
Create Sample 20 20% Create
a one?day replacement sample menu of meals with healthier choices for each
original menu.
Menu Each
should include breakfast, lunch, and dinner options. Include age
considerations, potential health
concerns,
cultural influences, and regional patterns. Include with each menu the
nutritional
components
of your food choices.
Compare 20 20% Compare
each original sample menu with its corresponding replacement menu and explain
why the
Menus team’s
menus are better nutritional options for your two facilities.
Barriers 20 10% Identify
three barriers that may prevent the provision of optimally healthy meals for
this age group.
Barriers
may relate to geographic area, health, culture, socioeconomic issues, available
food choices, or
other
barrier sources.

Summary 10 10% Summarize
key points from the presentation, and comment about what you have learned from
the
assignment
and what you will apply as nurses.

Presentation 10 10% Quality
of the professional presentation and the visual appearance of PowerPoint adhere
accepted
Appearance guidelines
for presentations and PowerPoint use (color, graphics, and other visuals are
allowed). Use
of
speaker notes is required to avoid overcrowding of slides and communicate
content.

APA Format & 10 10% Include
APA formatting with four to six references, excluding the textbook. In?text
reference citations
Length of should
be found on the slides where the referenced information is included and match
the reference
Presentation listing
on the reference slide. Grammar and mechanics are correct. Length should be no
more than 10?
18
slides (Title and reference slides do not count in totals).

Total 100 100
A quality presentation will meet or exceed all of the above requirements.

PLACE THIS ORDER OR A SIMILAR ORDER AND GET HELP FROM A REGISTERED NURSE:)

Click the button below to order this paper AND ENJOY OUR DISCOUNT.

The post Compare each original sample menu with its corresponding replacement menu and explain (a) why the team’s menus are better nutritional options for your two facilities, and (b) what nutritional benefits are being achieved for this age group. appeared first on Premium Nursing Papers.