Nutritional Assessment Assignment Paper

Nutritional Assessment Assignment Paper

Nutritional Assessment Assignment Paper

This is a PowerPoint assignment.

What you will do is create a menu based on what modifications that should be made to accommodate a group of children in elementary school with heart disease and compare with the control menu already in the PowerPoint. Follow sections 3-7 but using the topic of heart disease. Nutritional Assessment Assignment Paper

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  • attachment

    ElementarySchool.pptx

    Elementary School

    (Ages 5-7y)

     

     

    Introduction

    The purpose of our presentation is to provide nutritional education and accommodations pertaining to different cultures and medical conditions. Nutritional Assessment Assignment Paper

    Cultures we are focusing on are Kenyan, Orthodox Jew and Egyptian. Medical conditions we will make accommodations for include obesity, diabetes, heart disease and kidney disease.

    The targeted age group is ages 5y-7y.

     

    Menu

    Breakfast

     

    A Balanced diet for this population at this age is crucial for their mental and physical development.

    Each student has a chance to consume a total of 653.2 (kcal) on breakfast.

    Students acquire about 25% of their daily calories from morning breakfast (Child Nutrition Programs).

    The Sausage Biscuit and Assorted Breakfast cereals contain the highest calories.

    Pure juices are less in carbs, no fat, and are rich in vitamins. Nutritional Assessment Assignment Paper

    Sausage Biscuit Calories(kcal): 280.0 Total Carbohydrates(g): 26.0 Total Fat(g): 13.0

    Assorted Breakfast Cereals

    Calories (kcal): 220.0

    Total Carbohydrate(g):45.0

    Total Fat(g): 4.0

    Assorted 100% Juices Calories(kcal): 63.3 Total Carbohydrates(g): 15.7 Total Fat(g): 0.0

    Assorted Fresh Fruit Calories(kcal): 89.8 Total Carbohydrates(g): 23.6 Total Fat(g): 0.3

     

     

     

    3

    Menu

    Lunch

     

    Chicken nuggets Calories (kcal): 232.7 Total Carbohydrates(g): 18.6 Total fat (g): 8.1

    Tatortots Calories (kcal): 92.7 Total carbohydrates (g): 14.4 Total fat (g): 3.6

    Baby carrots Calories (kcal): 23.9 Total carbohydrates: 5.7 Total fat (g): 0.1

    Assorted fresh fruit Calories (kcal): 89.8 Total carbohydrates (g): 23.6 Total fat (g): 0.3

     

    4

    Students gain about 33.3% of their daily calories that contribute to their physical and mental growth is from lunch (Child Nutrition Programs).

    ·

    The amount of calories on lunch is significant than breakfast for students’ physical needs.

    ·

    The amount of calories on lunch is significant than breakfast students’ physical needs.

     

     

    References

    · Menu Item Name. Menu Calendar. (2020).

    https://nutrition.fultonschools.org/MenuCalendar.

    ·

    Child Nutrition Programs of Nutritional Development Services.

    Www.healthymealsforchildren.org/meals-for-schools

     

    5

  • attachment

    NR228_RUA_Nutrtional_Assessment_Guidelines_V4.docx

    Nutrition, Health and Wellness

    Nutritional Assessment Guidelines

    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.

    Total points possible: 100 points

    Preparing the assignment

    Follow these guidelines when completing this assignment. Speak with your faculty member if you have questions.

    1. Identify target groups- your team will be assigned the specific type of facility menus to research. As a team, you will select two facilities which care for your population’s demographic (age, culture). For teams with one or more members enrolled in a cultural concentration option, the entire team should select facilities which care for that population’s demographic. The instructor may provide the team’s assigned age group and the type of facility in which the clients receive care. Team size may vary, depending on class size. Three to five students per team is ideal.

    2. Search for some differences between the facilities, such as urban versus rural, small versus large, or teaching versus non-teaching organizations.

    3. Facilities and populations may include

    a. Elementary schools

    4. 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 drobox, in addition to the copy submitted by the Team Leader in the next step.

    a. The team charter is in the Week 1 Explore section. A drobox for submission is 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 first so that both documents can be checked for originality of content.

    i. The team leader will inform team members of the originality index once received.

    ii. If the match is high, the team leader will coordinate revisions with team members, resubmit the revised documents, and inform team members of the new originality index.

    c. Remaining team members will submit the presentation and speaker’s notes to the assignment dropbox after receiving the final originality index.

    i. This delay in submission by team members assures that the submission of multiple copies of the

    ii. team documents will not adversely impact the originality index.

    5. 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.

     

    Steps 1, 2, 8, and 9 will be scored the same for the entire team. Steps 3-7 should be completed separately by each student focusing on a different cultural group and/or specific dietary need. Each student will present their own slides.

    1. Title and Introduction (5 points/5%)

    The title page/slide lists:

    1. Type of facility

    2. Cultural focus

    3. Names of ALL team members

    Presentation introduction includes the:

    1. Purpose of the presentation

    2. Cultural concentration

    3. Age group

    2. Current Menu Analysis (5 points/5%)

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

    1. Healthy/unhealthy menu selections with rationale

    2. Appropriate for nutritional requirements of age group with rationale

    3. The influence of cultural and regional food practice with rationale

    4. Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, and

    minerals?

    5. Over the course of a full day and week, are individuals provided with a balanced diet?

    6. Does this diet allow for differences in dietary patterns related to the culture or age?

    3. Create Sample Menu (20 points/20%)

    Create a single day’s replacement menu providing healthier choices for each menu analyzed, including the following:

    1. Breakfast, lunch, and dinner options.

    2. Age considerations, potential health concerns, cultural influences, and regional patterns.

    3. Nutritional components of your food choices.

    4. Explanation of why the sample menus are better nutritional options for both facilities.

    5. 2 reference citations that support your choices included on the slide or in the speaker’s notes

    4. Compare Menus (20 points/20%)

    1. Compare each original sample menu with its corresponding replacement menu

    2. Explain why the team’s menus are better nutritional options for your two facilities.

    3. Provides at least two references that support your choices on the slide or in the speaker’s notes

    5. Barriers (10 points/10%)

    1. Detail a barrier to optimal nutritional value of meal plans

    2. Detail a second barrier to optimal nutritional value of meal plans

    3. Detail a third barrier to optimal nutritional value of meal plans

    a. 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

    6. Teaching points (10 points/10%)

    1. Select one identified barrier and present three client education points to assist the individuals

    responsible for meal planning create healthier options.

    2. Considers the cultural comorbidities that may be present

    3. Includes references to support key points

    7. Summary (10 points/10%)

    1. Summarizes key points from each section of the presentation

    2. Comment about what you have learned from the assignment

    3. Shares application for nursing practice

    8. Presentation Quality (10 points/10%)

    1. Accepted guidelines for presentations PowerPoint use color

    2. Accepted guidelines for presentations PowerPoint use graphics/visuals

    3. Accepted guidelines for presentations PowerPoint use appropriate use of text- no overcrowding

    4. Appropriate use of speaker notes (to avoid overcrowding of slides and communicate content).

    5. Each team member followed Team Charter requirements

    9. APA Format and Length (10 points/10%)

    1. References are submitted with assignment.

    2. Uses current APA format and is free of errors.

    3. Grammar and mechanics are free of errors.

    4. At least four to six (4-6) scholarly, nursing, peer reviewed, primary sources from the last 5 years, excluding the

    textbook, are provided.

    5. Citations are included on the slide when material from that source is included. Cited references are on the

    reference slide. Nutritional Assessment Assignment Paper

    Nutrition, Health and Wellness

    RUA: Nutritional Assessment Guidelines

     

    NR228 Nutrition, Health and Wellness

    RUA: Nutritional Assessment (Team Project) Guidelines

     

    NR228 RUA Nutritional Assessment V4.docx Revised: May 21 4

     

     

    Grading Rubric: Criteria are met when the student’s application of knowledge demonstrates achievement of the outcomes for this assignment.

    Assignment Section and

    Required Criteria

    (Points possible/% of total points available)

    Highest Level of Performance High Level of Performance Satisfactory Level of Performance Unsatisfactory Level of Performance Section not presented in paper
    Title Page

    (5 points/5%)

    5 points 4 points 2 points 0 points
    Required criteria

    The title page/slide lists

    1. Type of facility

    2. Cultural focus

    3. Names of ALL team members

    Presentation introduction includes the

    1. Purpose of the presentation

    2. Cultural concentration

    3. Age group

    Includes 6 requirements for section. Includes 4-5 requirements for section. Includes 1-3 requirements for this section No requirements for this section present
    Current Menu Analysis

    (5 point/5%)

    5 points 4 points 2 points 0 points
    Required criteria

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

    1. Healthy/unhealthy menu selections with rationale

    2. Appropriate for nutritional requirements of age group with rationale

    3. The influence of cultural and regional food practice with rationale

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

    5. Over the course of a full day and week, are individuals provided with a balanced diet?

    6. Does this diet allow for differences in dietary patterns related to the culture or age?

     

     

     

    Includes 6 requirements for section. Includes 3 or more requirements for section. Includes 1 or more requirements for section. No requirements for this section present
    Create Sample Menus

    (20 point/20%)

    20 points 18 points 17 points 15 points 0 points
    Required criteria

    Create a one‐day replacement sample menu of meals with healthier choices for each original menu. Include:

    1. Breakfast, lunch, and dinner options.

    2. Age considerations, potential health concerns, cultural influences, and regional patterns.

    3. Nutritional components of your food choices.

    4. Explanation of why the sample menus are better nutritional options for both facilities.

    5. 2 reference citations

    Includes 5 requirements for section. Includes 4 requirements for section. Includes 3 requirements for section. Includes 1-2 criteria for section. No requirements for this section present
    Compare Menus

    (20 point/20%)

    20 points 16 points 8 points 0 points
    Required criteria

    1. Compare each original sample menu with its corresponding replacement menu

    2. Explain why the team’s menus are better nutritional options for your two facilities.

    3. Provides at least two references

    Includes 3 requirements for section. Includes 2 requirements for section. Includes 1 requirement for section. No requirements for this section present
    Barriers

    (10 points/10%)

    10 points 8 points 4 points 0 points
    Required criteria

    1. Detail a barrier to optimal nutritional value of meal plans

    2. Detail a second barrier to optimal nutritional value of meal plans

    3. Detail a third barrier to optimal nutritional value of meal plans

     

     

     

     

     

    Includes 3 requirements for section. Includes 2 requirements for section. Includes 1 requirement for section. No requirements for this section present
     

    Teaching Points

    (10 points/10%)

    10 points 8 points 4 points 0 points
    Required criteria

    1. Select one identified barrier and present three client education points to assist the individuals responsible for meal planning create healthier options.

    2. Considers the cultural comorbidities that may be present

    3. Includes references to support key points

     

     

    Includes 3 requirements for section. Includes 2 requirements for section. Includes 1 requirement for section.

     

    No requirements for this section present

     

    Summary

    (10 point/10%)

    10 points 8 points 4 points 0 points
    1. Summarizes key points from each section of the presentation

    2. Comment about what you have learned from the assignment

    3. Shares application for nursing practice

    Includes 3 requirements for section. Includes 2 requirements for section. Includes 1 requirement for section.

     

    No requirements for this section present

     

    PowerPoint Presentation Appearance

    (10 points/10%)

    10 points 9 points 8 points 4 points 0 points
    Required criteria

    1. Accepted guidelines for presentations PowerPoint use color

    2. Accepted guidelines for presentations PowerPoint use graphics/visuals

    3. Accepted guidelines for presentations PowerPoint use appropriate use of text- no overcrowding

    4. Appropriate use of speaker notes (to avoid overcrowding of slides and communicate content).

    5. Each team member followed team charter requirements.

    Includes 5 requirements for section. Includes 4requirements for section. Includes 3 requirements for section. Includes 1-2 requirement for section. No requirements for this section present

     

    APA Style and Organization

    (10 points/10%)

    10 points 9 points 8 points 4 points 0 points
    1. References are submitted with assignment.

    2. Uses current APA format and is free of errors.

    3. Grammar and mechanics are free of errors.

    4. At least four to six (4-6) scholarly, nursing, peer reviewed, primary sources from the last 5 years, excluding the textbook, are provided.

    5. Citations are included on the slide when material from that source is included. Cited references are on the reference slide.

    Includes 5 requirements for section. Includes 4 requirements for section. Includes 3 requirements for section. Includes 1- 2 requirements for section. No requirements for this section present

     

    Total Points Possible = 100 points