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Devry NR 228 Unit 5 Assignment latest-2016 July
Question
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
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.
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.
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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.
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.
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!
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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!)
DIRECTIONS
Begin to research early! Both the team members and topics will be
assigned by the instructor in Week 1.
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).
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NR228 Nutrition, Health, and Wellness
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.
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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
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.
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