PART 2: NUTRITION ASSESSMENT: TEAM PROJECT PRESENTATION

PART 2: NUTRITION ASSESSMENT: TEAM PROJECT PRESENTATION General Information • 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. • Team Project Presentation will be held on Week #7, December 12, Thursday, 12:00 PM REQUIREMENTS Title Page Title Page slide lists following elements: • Type of facility • Names of ALL team members Introduction Introduction includes the: • Purpose of the presentation • Age group • Cultural focus Current Menu Analysis Analyze menus based on the following criteria & Provide rationales for your analysis. Identify: • Healthy/unhealthy menu selections • Appropriate for nutritional requirements of age group • Influence of cultural and regional food practices Consider: • Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, and minerals? • Over the course of a Lunch menu, are individuals provided with a balanced diet? • Does this diet allow for differences in dietary patterns related to the culture or age group selected? Create Sample Menu Create a replacement menu providing healthier choices for each menu analyzed including the following: • Age considerations • Potential health concerns • Cultural influences • Regional patterns • Nutritional components of your food choices • Include two references that support your choices on the slides. Compare Menus (20 points) • Compare each original menu with the corresponding replacement and explain how the replacement menu offers better nutritional options while still reflecting specific cultural choices. • Provide New Cronometer Nutrient Report for new replacement menu to compare menus • Include two references that support your choices on the slides. Barriers • Identify three barriers that may prevent the provision of optimally healthy meals for the select population. • Barriers may include  Geographic location  Health of the population  Culture of the population and surrounding community  Socioeconomic challenges  Available food choices  Other barriers, as identified • Include reference citations to support barriers. Summary Summarize Key Points: • What have you learned about the population and their nutritional needs? • How will completing this assignment influence your nursing practice? Presentation Quality • The presentation’s content and appearance • Adhere to accepted guidelines for presentations (use of color, graphics, space, and other visuals) APA Format and Length • Four to six scholarly references, excluding the textbook are used • Citations are included on the slide when material from that source is included • Cited references are included on the reference slide • Uses appropriate APA format (6th ed.) and is free of errors • Grammar and mechanics are free of errors • Presentation is 10‐18 slides, excluding title and reference slides Group #: Facility: CONTENTS, POWERPOINTS, & PRESENTATION PTS Title Page: Lists Type of Facility, All Group Members 2 Introduction: Purpose of Presentation, Age Group, Cultural Focus 3 Current Menu Analysis: Identify 3 elements & Consider 3 elements as required 5 Create Sample Menu: Create Replacement Menu including 6 elements as required 20 Compare Menus: Compare each original menu with replacement menu, Provide rationale for replacement menu, and Provide Cronometer Report for comparison 20 Barriers: Identify 3 barriers for healthy meals as required 20 Summary: Summarize what you have learned & nursing practice 10 PowerPoint Slides: Words are easy to read from an appropriate distance, Each slide is well organized and easy to follow, and Pictures/Colors are helpful in enhancing presentation 8 Presentation: Professional dress, Good posture, Eye contact with audience, Good volume/pitch/inflection, Professional style 10 References: Include 4-6 scholarly references excluding the textbook 2 Total Points: /100 Points Comments: