RUA: Nutritional Assessment (Team Project) Guidelines

NR228 Nutrition

Topic: DayCare: Preschool-aged children (Cultural mixed)

BOOK:

Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional foundations and clinical applications: A nursing approach (7th ed.). Elsevier.

 

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)

See attachment for guidelines and examples to follow, please!

NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) 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)

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

2. Facilities and populations may include

a. Daycare center: Preschool‐aged children

b. Elementary schools

c. High schools

d. College

e. Hospital

i. Visitor/employee menu

ii. Specific hospital units (postoperative, obstetrical, or medical)

f. Community Center

g. Meals on wheels

h. Daycare center: Geriatric adult

i. Senior center

j. Assisted living

k. Nursing home

CREATING THE PRESENTATION

The presentation is to be created using Microsoft PowerPoint 2007, 2010, or higher. Length is 10 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 (3-4) 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.

For writing assistance (APA, formatting, or grammar) visit the APA Citation and Writing Assistance page in the online library.

Please note that your instructor may provide you with additional assessments in any form to determine that you fully understand the concepts learned in the review module.

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NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines

NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines

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

NR228 RUA Nutritional Assessment V4.docx Revised: Jan 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

NR228 RUA Nutritional Assessment V4.docx Revised: Jan 21 3

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