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RUA: NUTRITION ASSESSMENT: GROUP PP VOICEOVER PRESENTATION
The purpose of this assignment is 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:
CO#1: Assess whether nutritional intake provides basic nutrients for optimal health and wellness (PO#1-2).
CO#2: Describe nutritional needs for optimal health and wellness throughout the life span (PO#1-2).
CO#3: Discuss the psychological, sociological, economical, and cultural implications of food on nutritional status (PO#1-2).
CO#4: Describe evidence-based interventions and modifications in nutrition therapy that can positively influence the outcome of disease and illness (PO#1 & 8).
Total Points Possible:
100 points
· All group members will receive the same grade for each deliverable unless it is determined that a group member did not participate in the planning and completion of the assigned portions of the project.
Direction
· Each student will have pre-assigned group members, type of facility, and age group.
· Each group will consist of 3-4 students based on the facility type and menu(s).
· The instructor will provide menu for facility for each Group.
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.
· Week #6: Submit ONE set of Group VoiceOver PowerPoint slides: Apr 10, Sunday, 11:59 PM in NA Presentation.
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.
· Include Cronometer Report with Food Item
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
Group Cronometer Report,
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 ONE replacement menu providing health
S A M P L E L U N C H M E N U
MISSION NAZARENE
PRESCHOOL
H O M E A D M I S S I O N S M N P P A R E N T S A B O U T U S C O N T A C T U S
H O L I D A Y S C H E D U L E L U N C H A N D S N A C K M E N U
Page 1 of 2Lunch and Snack Menu – MISSION NAZARENE PRESCHOOL
8/26/2020https://www.missionnazarenepreschool.org/lunch-and-snack-menu.html
Page 2 of 2Lunch and Snack Menu – MISSION NAZARENE PRESCHOOL
8/26/2020https://www.missionnazarenepreschool.org/lunch-and-snack-menu.html
Running head: PART 1: TEAM PROJECT NUTRITION ASSESSMENT
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Group Project Preparation: Cronometer Report
The purpose of this part of group project is (1) to obtain nutrients report for menu and (2) to summarize establish the relationship between the nutrients and food intake on menu that must be used for RUA: Nutrition Assessment PP VoiceOver Presentation
Cronometer Nutrient Report
· Please use
Firefox for access to cronometer.com
· Use SAME gender, age, height & weight, and birth year based on your team’s menu selection (Elementary School, Nursing Home, High School, Kosher Diet, Day Care……etc.)
· Menu Analysis
·
Lunch
menu ONLY: Each group will select
1 day of menu
based on Group Members, Facility, and Menu
except Kosher & Vegetarian Diet Menu (consider yourself as selecting own food items on the menu to make your own lunch)
· Screen Shot: Cronometer Report
· Right click to use “Take a screenshot” feature (Firefox only) on specific date you want to have screen shot to save/obtain.
·
Nutrient Report with Food Intake
Excess:
· List ALL Nutrients that are
Over 100% (Except Amino Acids)
on Cronometer Nutrient report
· List Food Items on menu that may reflect excess nutrients on Cronometer Nutrient report
Deficit:
· List ALL Nutrients that are
Less than 50% (Except Amino Acids)
on Cronometer Nutrient report
· List Food Items on menu that may reflect deficit nutrients on Cronometer Nutrient report
· Refers to Sample in Page 2-3.
Cronometer Summary of Nutrient Report and Food Intake
Excess Nutrients
B3, Vitamin C, Vitamin K, Selenium.
B3 (Niacin): 100%
Orange chicken, egg noodles, cauliflower, spinach salad
Vitamin C: 109%
Cauliflower, sliced pears, spinach salad, orange chicken
Vitamin K: 142%
Spinach salad, cauliflower, orange chicken
Selenium: 123%
Egg noodles, orange chicken, cauliflower, spinach salad
Deficient Nutrients
Energy, Water, Fiber, Fat, Omega-3, Omega-6, B2, B5, B12, Vitamin D, Vitamin E, Calcium, Copper, Magnesium, Potassium, Sodium, Zinc.
Energy: 42%
Orange chicken, egg noodles, sliced pears, cauliflower, spinach salad
Water: 11%
Orange chicken, egg noodles, cauliflower, spinach salad
Fiber: 28%
Orange chicken, egg noodles, sliced pears, cauliflower, spinach salad
Fat: 22%
Orange chicken, egg noodles, cauliflower, spinach salad
Omega-3: 27%
Orange chicken, egg noodles, cauliflower, spinach salad
Omega-6: 16%
Orange chicken, egg noodles
B2: 43%
Orange chicken, egg noodles, cauliflower, spinach salad
B5: 41%
Orange chicken, egg noodles, cauliflower, spinach salad
B12: 17%
Orange chicken, egg noodles
Vitamin D: 1%
Orange chicken, egg noodles
Vitamin E: 15%
Orange chicken, egg noodles, cauliflower, spinach salad
Calcium: 10%
Orange chicken, egg noodles, cauliflower, spinach salad
Copper: 36%
Orange chicken, egg noodles, cauliflower, spinach sal
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