Nursg. part 2
Summary 1 page, follow the guidelines and ppt, add references
NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines
Comparison: Southern (Miami) vs South Central (Texas)
Concentration Population: Nursing Home
Culture: Hispanics
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, American-African, Asian, Caucasian 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)
POINTS POSSIBLE: 100
IDENTIFYING TARGET GROUPS
· Your team will be assigned the specific type of facility menu to research. As a team, you will select two facilities which care for you population’s demographic (age, culture, medical condition). For teams with one or more members enrolled in a cultural concentration option, the entire team should select facilities which care for that populations demographic.
· Search for some differences between the facilities, such as urban versus rural, small versus large, or teaching versus non‐teaching organizations.
· Facilities and populations may include
· Nursing home
PREPARING THE ASSIGNMENT
CREATING THE PAPERWORK AND 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.
· The paper work should follow the same requirements as the PowePoint 2007 as listed below.
REQUIREMENTS
1. Title Page (2 points/2%)
a. The title page/slide lists
i. Type of facility
ii. Cultural focus
iii. Student Name
2. Introduction (3 points/3%)
a. Presentation introduction includes the
i. Purpose of the presentation
ii. Cultural concentration
iii. Age group
3. Current Menu Analysis (5 points/5%)
a. Analyze the menus that the team has selected based on the following criteria. Provide rationales for your analysis.
i. Identify
1. Healthy/unhealthy menu selections
2. Appropriate for nutritional requirements of age group
3. Influence of cultural and regional food practices
ii. Consider
1. Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, and minerals?
2. Over the course of a full day and week, are individuals provided with a balanced diet?
3. Does this diet allow for differences in dietary patterns related to the culture or age group selected?
4. Create Sample Menu (20 points/20%)
a. Create a single day’s replacement menu providing healthier choices for each menu analyzed, including the following.
i. Breakfast, lunch, and dinner options
ii. Age considerations
iii. Potential health concerns
iv. Cultural influences
v. Regional patterns
vi. Nutritional components of your food choices
vii. Two references that support your choices included on the slide or in the speaker’s notes
5. Compare Menus (20 points/20%)
NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines
NR228 RUA Nutritional Assessment V3 x
Revised: SEP18
6
i. Compare each original menu with the corresponding replacement and explain how the replacement menu offers better nutritional options while still reflecting specific cultural choices
ii. Include two references that support your choices on the slide or in the speaker’s notes
6. Barriers (20 points/20%)
a. Identify three barriers that may prevent the provision of optimally healthy meals for the select population.
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
7. Summarry(10points/)
a. Summarize key points
i. What have you learned about the population and their nutritional needs?
· For example, the Influence of cultural and regional food practices/Nutrition/Food analysis, health concerns etc.
ii. How will completing this assignment influence your nursing practice?
8. Presentation Quality
a. The presentation’s content and appearance
i.
Adhere to accepted guidelines for presentations (use of color, graphics, space, and other visuals)
ii. Includes speaker notes to communicate content without overcrowding slides
9. APA Format and Length
a. Four to six scholarly references, excluding the textbook, are used
i. Citations are included on the slide when material from that source is included
ii. Cited references are included on the reference slide
b. Uses appropriate APA format (6th ed.) and is free of errors
c. Grammar and mechanics are free of errors
d. Presentation is 10‐18 slides, and paper 4-6 pages excluding title and reference slides
a. Presentation is 5-6 pages. Double space.
GRADING RUBRIC
Criteria are met when the student’s application of knowledge within the paper demonstrates achievement of the outcomes for this assignment.
Assignment Section and Required Criteria (Points possible/% of total points available)
Outstanding
Good
Acceptable
Poor
Criteria not Present
Title Page
(2 points/2%)
2 points
1.5 points
1 point
0 points
Required Criteria
· Type of facility
· Cultural focus
· Names of ALL team members
Includes all required criteria
Includes two of the required criteria
Includes one of the required criteria
Introduction not present
Introduction
(3 points/2%)
3 points
2 points
1 point
0 points
Required Criteria
· The purpose of the presentation
· The cultural concentration
· Age group focus
Includes all required criteria
Includes two of the required criteria
Includes one of the required criteria
Introduction not present
Current Menu Analysis (5 point/5%)
5 points
3 points
1 point
0 points
Required Criteria
Analyze the menus that the team has selected based on the following criteria and provide rationales for your analysis:
· Healthy/unhealthy menu selections with rationale
· Appropriate for nutritional requirements of age group with rationale
· The influence of cultural and regional food practice with rationale
Includes all three criteria and rationales
Includes two criteria and rationales
Includes one criteria and rationale
Current menu analysis not present
Create Sample Menus
(20 point/20%)
20 points
18 points
16 points
15 points
0 points
Required Criteria
Create a one‐day replacement sample menu of meals with healthier choices for each original menu.
Include:
· Breakfast, lunch, and dinner options.
· Age considerations, potential health concerns, cultural influences, and regional patterns.
· Nutritional components of your food choices.
· Explanation of why the sample menus are better nutritional options for both facilities.
· 2 reference citations
Includes no fewer than five criteria
Includes no fewer than four criteria
Includes no fewer than three criteria
Includes no fewer than two criteria
Includes one or no criteria
Compare Menus
(20 point/20%)
20 points
16 points
15 points
0 points
Required Criteria
· Compare each original sample menu with its corresponding replacement menu
· Explain why the team’s menus are better nutritional options for your two facilities.
· Provides at least two references
Includes all three criteria
Includes two criteria
Includes one criteria
Comparison of menu not present
Barriers
20 points
16 points
15 points
0 points
NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines
NR228 RUA Nutritional Assessment V3 x
Revised: SEP18
6
(20 points/20%)
Required Criteria
· Includes three or more barriers to optimal nutritional value of meal plans
Includes no fewer than three barriers
Includes no fewer than
two barriers
Includes one barrier
Barriers not present
Summary
(10 point/10%)
10 points
8 points
7 points
0 points
Required Criteria
· Summarizes key points from each section of the presentation
· Comment about what you have learned from the assignment
· What you will apply as nurses.
Includes all three criteria
Includes two criteria
Includes one criteria
Summary not present
PowerPoint Presentation Appearance
(10 points/10%)
10 points
8 points
0 points
Required Criteria
Quality of the professional presentation and visual appearance of PowerPoint adhere to:
· Accepted guidelines for presentations PowerPoint use (color, graphics, and other visuals are allowed).
· Appropriate use of speaker notes to avoid overcrowding of slides and communicate
content.
Includes all criteria
Includes one criteria
PowerPoint presentation appearance criteria missing
APA Style and Organization
(10 points/10%)
10 points
9 points
8 points
7 points
0 points
Required Criteria
· APA formatting is used with the four to six references. The textbook is not used as a reference.
· In‐text reference citations are found on the slides where they are referenced
· Information is included and match the reference listing on the reference slide.
· Grammar and mechanics are correct.
· Length should be no less than 10 or greater than 18 PowerPoint slides, not including title
and reference page
Includes all five criteria
Includes four criteria
Includes three criteria
Includes criteria
APA format and length of presentation includes one criteria are not addressed