HOMEWORK

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: Your faculty member will inform you when this assignment is due. The Late Assignment Policy applies to
this assignment.
POINTS POSSIBLE: 100
IDENTIFYING TARGET GROUPS
 Your team will be assigned the specific type of facility menu to research. As a team, you will select two facilities
which care for you population’s demographic (age, culture, medical condition). For teams with one or more
members enrolled in a cultural concentration option, the entire team should select facilities which care for that
populations demographic.
 Search for some differences between the facilities, such as urban versus rural, small versus large, or teaching
versus non‐teaching organizations.
 Facilities and populations may include
o Daycare center: Preschool‐aged children
o Elementary schools
o High schools
o College
o Hospital
 Visitor/employee menu
 Specific hospital units (postoperative, obstetrical, or medical)
o Community Center
o Meals on wheels
o Daycare center: Geriatric adult
o Senior center
o Assisted living
o Nursing home
PREPARING THE ASSIGNMENT
INFORMATION ABOUT THE TEAM CHARTER

1. The instructor will assign teams and provide the team’s assigned age group and the type of facility in which the
   clients receive care.
   NR228 Nutrition, Health and Wellness
   RUA: Nutritional Assessment (Team Project) Guidelines
   NR228 RUA Nutritional Assessment V3.docx Revised: SEP18 2
   a. Team size may vary, depending on class size. Three to five students per team is ideal.
2. All team members must complete and sign the Team Charter Form. A copy of the form is then submitted by each
   student to their individual dropbox, in addition to the copy submitted by the Team Leader in the next step.
   a. The team charter is located in the Week 1 Explore section. A dropbox for submission is located in the
   Week 2 Explore Section.
   b. Select one student to be Team Leader. This individual is response for submitting the presentation and
   accompanying outline of the speaker’s notes to the designated Team Discuss Thread, as directed by your
   faculty member.
   i. NOTE: Both documents will be submitted to TurnItIn for originality of content evaluation.
3. 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.
   CREATING THE PRESENTATION
   The presentation is to be created using Microsoft PowerPoint 2007, 2010, or higher. Length is 10‐18 slides, not including
   the title and reference pages.
   REQUIREMENTS
4. Title Page (2 points/2%)
   a. The title page/slide lists
   i. Type of facility
   ii. Cultural focus
   iii. Names of ALL team members
5. Introduction (3 points/3%)
   a. Presentation introduction includes the
   i. Purpose of the presentation
   ii. Cultural concentration
   iii. Age group
6. Current Menu Analysis (5 points/5%)
   a. Analyze the menus that the team has selected based on the following criteria. Provide rationales for your
   analysis.
   i. Identify
7. Healthy/unhealthy menu selections
8. Appropriate for nutritional requirements of age group
9. Influence of cultural and regional food practices
   ii. Consider
10. Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, and
    minerals?
11. Over the course of a full day and week, are individuals provided with a balanced diet?
12. Does this diet allow for differences in dietary patterns related to the culture or age group selected?
13. Create Sample Menu (20 points/20%)
    a. Create a single day’s replacement menu providing healthier choices for each menu analyzed, including the
    following.
    i. Breakfast, lunch, and dinner options
    ii. Age considerations
    iii. Potential health concerns
    iv. Cultural influences
    v. Regional patterns
    vi. Nutritional components of your food choices
    vii. Two references that support your choices included on the slide or in the speaker’s notes
14. Compare Menus (20 points/20%)
    NR228 Nutrition, Health and Wellness
    RUA: Nutritional Assessment (Team Project) Guidelines
    NR228 RUA Nutritional Assessment V3.docx Revised: SEP18 3
    i. Compare each original menu with the corresponding replacement and explain how the replacement menu
    offers better nutritional options while still reflecting specific cultural choices
    ii. Include two references that support your choices on the slide or in the speaker’s notes
15. Barriers (20 points/20%)
    a. Identify three barriers that may prevent the provision of optimally healthy meals for the select population.
    Barriers may include
    i. Geographic location
    ii. Health of the population
    iii. Culture of the population and surrounding community
    iv. Socioeconomic challenges
    v. Available food choices
    vi. Other barriers, as identified
    vii. Include reference citations to support key points, as needed
16. Summary (10 points/10%)
    a. Summarize key points
    i. What have you learned about the population and their nutritional needs?
    ii. How will completing this assignment influence your nursing practice?
17. Presentation Quality
    a. The presentation’s content and appearance
    i. Adhere to accepted guidelines for presentations (use of color, graphics, space, and other visuals)
    ii. Includes speaker notes to communicate content without overcrowding slides
18. APA Format and Length
    a. Four to six scholarly references, excluding the textbook, are used
    i. Citations are included on the slide when material from that source is included
    ii. Cited references are included on the reference slide
    b. Uses appropriate APA format (6th ed.) and is free of errors
    c. Grammar and mechanics are free of errors
    d. Presentation is 10‐18 slides, excluding title and reference slides