Hello, I need assistance with the teaching part for the ppt. There is one side however I can add another side and with speaker notes for each slide. This is about a menu for Adult Medical-Surgical Dietary Analysis.
NR228 RUA Nutritional Assessment V7.docx © 2023 Chamberlain University. All Rights Reserved.
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Purpose
NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines
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. 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
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.
Follow the group process on the Team Charter to complete presentation. Refer to helpful tips listed in Team Charter guideline.
a. 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
b. 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?
c. 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
NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines
NR228 RUA Nutritional Assessment V7.docx © 2023 Chamberlain University. All Rights Reserved.
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d. 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
e. 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
f. 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
g. 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
h. 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. Team charter completed per guidelines.
i. 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.
For writing assistance visit the Writing Center.
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.
NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines
NR228 RUA Nutritional Assessment V7.docx © 2023 Chamberlain University. All Rights Reserved.
3
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 |
NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines
NR228 RUA Nutritional Assessment V7.docx © 2023 Chamberlain University. All Rights Reserved.
4
|
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 |
|
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 that support your choices included on the slide or in the speaker’s notes |
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 that support your choices on the slide or in the speaker’s notes. |
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 a. Barriers may include: i. Geographic location ii. Health of the population iii. Culture of the population and surrounding |
Includes 3 requirements for section. |
Includes 2 requirements for section. |
Includes 1 requirement for section. |
No requirements for this section present |
|
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 |
|
community iv. Socioeconomic challenges v. Available food choices vi. Other barriers, as identified vii. Include reference citations to support key points, as needed |
|||||
|
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 |
Includes 5 requirements for section. |
Includes 4 requirements for section. |
Includes 3 requirements for section. |
Includes 1-2 requirements forsection. |
No requirements for this section present |
|
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 |
|
4. Appropriate use of speaker notes (to avoid overcrowding of slides and communicate content). 5. Team Charter completed per guidelines. |
|||||
|
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 |
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Breakfast
· Option 1:
· Oatmeal with sliced almonds and fresh berries
· Scrambled eggs with spinach and tomatoes
· Whole-grain toast with a small serving of avocado
· Beverage: Freshly squeezed orange juice or herbal tea
· Option 2:
· Greek yogurt parfait with granola, honey, and mixed fruits
· Boiled eggs
· Whole-grain muffin
· Beverage: Low-fat milk or green tea
Nutritional Components:
· High in protein (eggs, Greek yogurt)
· Rich in vitamins and minerals (fresh fruits, spinach, tomatoes)
· Whole grains for fiber (oatmeal, whole-grain toast)
Lunch
· Option 1:
· Grilled chicken breast with quinoa salad (mixed with cucumbers, cherry tomatoes, and olive oil dressing)
· Steamed broccoli and carrots
· Whole-grain roll
· Beverage: Water with lemon or unsweetened iced tea
· Option 2:
· Baked salmon with brown rice and sautéed spinach
· Garden salad with mixed greens, walnuts, cranberries, and balsamic vinaigrette
· Whole-grain pita bread
· Beverage: Sparkling water or herbal tea
Nutritional Components:
· High in omega-3 fatty acids (salmon)
· Fiber-rich options (quinoa, brown rice, vegetables)
· Healthy fats (olive oil, walnuts)
Dinner
· Option 1:
· Turkey meatloaf with mashed sweet potatoes
· Roasted Brussels sprouts
· Mixed greens salad with a light vinaigrette
· Beverage: Low-fat milk or water
· Option 2:
· Vegetable stir-fry with tofu, bell peppers, snap peas, and carrots served over brown rice
· Side of edamame
· Beverage: Green tea or water
Nutritional Components:
· Lean proteins (turkey, tofu)
· Vitamins and minerals (sweet potatoes, Brussels sprouts, mixed greens)
· Balanced carbohydrates (brown rice)
Explanation of Choices:
· Protein: Lean sources of protein like chicken, salmon, turkey, and tofu help with muscle repair and maintenance.
· Carbohydrates: Whole grains and vegetables provide necessary energy and fiber for digestive health.
· Fats: Healthy fats from sources like avocado, olive oil, and nuts are essential for heart health.
· Vitamins and Minerals: Fresh fruits and vegetables ensure a supply of essential vitamins and minerals, supporting overall health and immune function.
· Hydration: Offering a variety of beverages, including water, herbal tea, and low-fat milk, ensures adequate hydration without excessive sugar intake.
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Adult Medical-Surgical Dietary Analysis
Introduction
The primary objective of this presentation is to examine the nutritional content of two distinct hospital meals and offer alternative options that include better food choices.
Cultural concentration is diverse in this unit.
Age group typically includes ages 18 years and older.
The primary objective of this presentation is to examine the nutritional content of two distinct hospital meals and offer alternative options that include better food choices. Patients who are 18 years of age or older are usually included in the adult medical-surgical age category, which comprises young adults, middle-aged adults, and elderly adults. This area's patient population is extremely diversified, representing a range of social, cultural, and ethnic origins.
Current Menu 1
Current Menu 2
Same thing
Menu Analysis
The current menu 1 has both health and unhealthy selection same as meal 2
Menu 1 and menu 2 both can be appropriate for certain individuals and can also be inappropriate for certain individual groups
For the influence of cultural and regional food practices, menu 1 offers a variety of choices but lacks specific cultural qualities. While for menu 2 brings more specific cultural items such as navajo fry bread and shepherd’s pie.
Menu 1 provides a mix of essential nutrients, although some items are high in unhealthy fats and sugars. For Menu 2, it offers a balanced mix of proteins, fats vitamins, carbs, and mineral.
For menu 1 offers a wide range of choices, but so many food high in carbs are provided which can affect balance. For menu 2 structured menu ensures balanced nutrient intake over week.
For menu 1 customizable options fit to various dietary patterns but lack cultural specificity. For menu 2 it includes culturally specific items and fit to various dietary patterns and age groups.
Rational
A. menu 1: High-sugar foods can cause blood sugar spikes and supply empty calories, but fresh fruits and oats provide vitamins, fiber, and complex carbohydrates.
B. menu 2: Oatmeal and vegetables provide essential nutrients and fiber, while high-carb items can be high in calories and low in nutritional value.
A. menu 1: A menu that can be adjusted gives customers the freedom to select healthier options or satisfy dietary restrictions, making it appropriate for a range of age groups and medical conditions.
B. menu 2: Meals that include lean proteins, whole grains, and vegetables provide a balanced diet that supports the nutritional needs of various age groups.
A. menu 1: A menu that is varied may appeal to a wide range of customers, but it may not satisfy every cultural preference if some dishes are missing.
B. menu 2: Providing familiar and comfortable cuisine, including culturally specific foods can improve the dining experience for individuals.
A. menu 1: A varied menu with fruits, vegetables, and lean proteins can provide a balanced intake of nutrients, but frequent consumption of high-sugar and high-fat items can lead to health issues.
B. menu 2: A menu that is well-rounded and has a range of food groups guarantees that people get the nutrients they need to be as healthy as possible.
A. menu 1: While the variety allows for balanced meals, the temptation to choose high-carb, high-sugar items can lead to an imbalanced diet over time.
B. menu 2:A well-planned meal plan that offers a variety of options aids in maintaining a balanced diet, which promotes general health and well-being.
A. menu 1: Flexibility in meal choices allows for personal dietary preferences, but the absence of culturally specific dishes might not fully satisfy all individuals.
B. menu 2: It is appropriate for a range of age groups and cultural backgrounds, and it satisfies the nutritional needs and tastes of a diverse community by providing several nutritious options in addition to culturally meaningful foods.
Sample Menu: Breakfast
Sample Menu: Lunch
Sample Menu: Dinner
Comparing Menus
Menu 1
Original Menu: Offers a variety of choices, but highlights high-fat and high-sugar foods like sausage and cinnamon buns.
The replacement menu: Minimizes high-sugar and high-fat foods in favor of healthy options including whole grain breads, Greek yogurt, oats, and fresh fruits.
Menu 2
Original Menu: Includes a range of nutrient-dense dishes along with high-carb and high-sugar delicacies like shepherd's pie and Navajo fry bread.
The replacement menu: Places a focus on well-balanced meals that include fruits, vegetables, whole grains, lean proteins, and low-carb and low-sugar foods while preserving cultural relevance.
Explanation of Improved Nutritional Options
Meal 1:
Better Nutritional Balance: By lowering high-sugar, high-fat foods, the macronutrient balance was improved.
more accessibility to healthful grains, fresh produce, and fruits.
Improved Health Results: promotes greater heart health, more effective blood sugar regulation, and increased general well-being.
Meal 2:
Balance Meals: distributes proteins, lipids, carbs, vitamins, and minerals in a balanced manner.
enhances general health and nutrition.
Cultural Sensitivity: Maintains culturally unique foods using healthier cooking techniques and parts. Appropriate for a greater variety of dietary requirements and tastes.
Barriers
Teaching Points
Summary
References
Current menu 1 ( Patient menus. HonorHealth Medical Centers – Patient Menus. (2024). https://www.honorhealth.com/patients-visitors/hospital-patient-menus)
Current menu 2 ( Log in or sign up to view. (2024). Facebook.com. https://www.facebook.com/cibolahospital)
Wright, K. E., Lucero, J. E., Ferguson, J. K., Granner, M. L., Devereux, P. G., Pearson, J. L., & Crosbie, E. (2021). The impact that cultural food security has on identity and well-being in the second-generation U.S. American minority college students. Food security, 13(3), 701–715. https://doi.org/10.1007/s12571-020-01140-w
Cena, H., & Calder, P. C. (2020). Defining a Healthy Diet: Evidence for The Role of Contemporary Dietary Patterns in Health and Disease. Nutrients, 12(2), 334. https://doi.org/10.3390/nu12020334
