Nutrition Project

3

RUA: NUTRITION ASSESSMENT: GROUP PP VOICEOVER PRESENTATION

The purpose of this assignment is 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:

CO#1: Assess whether nutritional intake provides basic nutrients for optimal health and wellness (PO#1-2).

CO#2: Describe nutritional needs for optimal health and wellness throughout the life span (PO#1-2).

CO#3: Discuss the psychological, sociological, economical, and cultural implications of food on nutritional status (PO#1-2).

CO#4: Describe evidence-based interventions and modifications in nutrition therapy that can positively influence the outcome of disease and illness (PO#1 & 8).

Total Points Possible: 100 points

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

Direction

· Each student will have pre-assigned group members, type of facility, and age group.

· Each group will consist of 3-4 students based on the facility type and menu(s).

· The instructor will provide menu for facility for each Group.

General Information

· 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.

· Week #6: Submit ONE set of Group VoiceOver PowerPoint slides: Apr 10, Sunday, 11:59 PM in NA Presentation.

REQUIREMENTS

Title Page

Title Page slide lists following elements:

· Type of facility

· Names of ALL team members

Introduction

Introduction includes the:

· Purpose of the presentation

· Age group

· Cultural focus

Current Menu Analysis

Analyze menus based on the following criteria & Provide rationales for your analysis.

· Include Cronometer Report with Food Item

Identify:

· Healthy/unhealthy menu selections

· Appropriate for nutritional requirements of age group

· Influence of cultural and regional food practices

Consider:

· Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, and minerals?

· Over the course of a Group Cronometer Report, are individuals provided with a balanced diet?

· Does this diet allow for differences in dietary patterns related to the culture or age group selected?

Create Sample Menu

Create ONE replacement menu providing healthier choices for menu analyzed including the following:

· Age considerations

· Potential health concerns

· Cultural influences

· Regional patterns

· Nutritional components of your food choices

· Include two references that support your choices on the slides.

Compare Menus

· Compare original menu with the NEWLY created Replacement menu and explain how the replacement menu offers better nutritional options while still reflecting specific cultural choices.

· Include New Cronometer Nutrient Report for NEW replacement menu to compare menus

· Include two references that support your choices on the slides.

Barriers

· Identify three barriers that may prevent the provision of optimally healthy meals for the select population.

· Barriers may include

· Geographic location

· Health of the population

· Culture of the population and surrounding community

· Socioeconomic challenges

· Available food choices

· Other barriers, as identified

· Include in-text citations to support barriers.

Summary

Summarize Key Points:

· What have you learned about the population and their nutritional needs?

· How will completing this assignment influence your nursing practice?

Presentation Quality

· The presentation’s content and appearance

· Adhere to accepted guidelines for presentations (use of color, graphics, space, and other visuals)

APA Format and Length

· Four to six scholarly references, excluding the textbook are used

· Citations are included on the slide when material from that source is included

· Cited references are included on the reference slide

· Uses appropriate APA format (7th ed.) and is free of errors

· Grammar and mechanics are free of errors

· Presentation is 10‐18 slides, excluding title and reference slides

Group #: Facility:

CONTENTS, POWERPOINTS, & PRESENTATION	PTS
Title Page: Lists Type of Facility, All Group Members	2
Introduction: Purpose of Presentation, Age Group, Cultural Focus	3
Current Menu Analysis: Identify 3 elements & Consider 3 elements as required	5
Create Sample Menu: Create ONE Replacement Menu including 6 elements as required	20
Compare Menus: Compare original menus with ONE newly created Replacement menu, Provide rationale for replacement menu, and Provide Cronometer Report for comparison	20
Barriers: Identify 3 barriers for healthy meals as required	20
Summary: Summarize what you have learned & nursing practice	10
PowerPoint Slides: Words are easy to read from an appropriate distance, Each slide is well organized and easy to follow, and Pictures/Colors are helpful in enhancing presentation	8
Presentation: Professional dress, Good posture, Eye contact with audience, Good volume/pitch/inflection, Professional style	10
References: Include 4-6 scholarly references excluding the textbook	2

Total Points: /100 Points

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