Instruction
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 to 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?
5. Compare Menus (20 points/20%)
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. Summary (10 points/10%)
a. Summarize key points
i. What have you learned about the population and their nutritional needs?
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