Assignments,
Chapter 37, Nutrition
Fundamentals of Nursing: The Art and Science of Person-Centered Nursing Care 10th ed.
(Taylor 2025/2026)
Written Assignments Learning Outcomes
1. Do a 24-hour food recall, analyzing your dietary 2, 7
habits. Using the MyPlate Food Guide, determine if
you met the daily requirements for each food group.
Identify problems with frequency, amount, and types
of foods and beverages; the fat content of frequently
consumed foods; and your average daily
consumption of empty calories. Identify the
nutritional deficiencies for which you are at risk, and
develop preventive strategies.
2. Make a list of low-fat, nutritional substitutes for the 2
following foods:
Pepperoni pizza with extra cheese
Fast-food cheeseburger, french fries, and milk
shake
Strawberry cheesecake ice cream
Potato chips
, Written Assignments Learning Outcomes
Bacon and eggs
Steak and baked potato with butter and sour
cream
Group Assignments Learning Outcomes
1. Your teacher will divide the class into small groups 5, 6
to develop lists of nursing diagnoses for imbalanced
nutrition along with teaching strategies a nurse might
use to achieve compliance with diet instructions.
Share the results of your group’s discussion with the
class.
2. Bring to class several boxes, cans, and bottles of 1, 4
various types of food such as snacks, fruits,
vegetables, convenience foods, cereals, and breads.
Read the labels of all the foods assembled and decide
which foods are (a) highest in carbohydrates, (b)
highest in fat, (c) highest in vitamins, (d) highest in
calories, and (e) highest in fiber. Discuss the
components of a nutritional assessment.
Chapter 37, Nutrition
Fundamentals of Nursing: The Art and Science of Person-Centered Nursing Care 10th ed.
(Taylor 2025/2026)
Written Assignments Learning Outcomes
1. Do a 24-hour food recall, analyzing your dietary 2, 7
habits. Using the MyPlate Food Guide, determine if
you met the daily requirements for each food group.
Identify problems with frequency, amount, and types
of foods and beverages; the fat content of frequently
consumed foods; and your average daily
consumption of empty calories. Identify the
nutritional deficiencies for which you are at risk, and
develop preventive strategies.
2. Make a list of low-fat, nutritional substitutes for the 2
following foods:
Pepperoni pizza with extra cheese
Fast-food cheeseburger, french fries, and milk
shake
Strawberry cheesecake ice cream
Potato chips
, Written Assignments Learning Outcomes
Bacon and eggs
Steak and baked potato with butter and sour
cream
Group Assignments Learning Outcomes
1. Your teacher will divide the class into small groups 5, 6
to develop lists of nursing diagnoses for imbalanced
nutrition along with teaching strategies a nurse might
use to achieve compliance with diet instructions.
Share the results of your group’s discussion with the
class.
2. Bring to class several boxes, cans, and bottles of 1, 4
various types of food such as snacks, fruits,
vegetables, convenience foods, cereals, and breads.
Read the labels of all the foods assembled and decide
which foods are (a) highest in carbohydrates, (b)
highest in fat, (c) highest in vitamins, (d) highest in
calories, and (e) highest in fiber. Discuss the
components of a nutritional assessment.
