1. Title Page (2 points/2%) a. The title page/slide lists i. Type of facility ii. Cultural focus iii. Names of ALL team members 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 RUA Nutritional Assessment V3.docx Revised: SEP18 2 NR228 Nutrition, Health and Wellness RUA: Nutritional Assessment (Team Project) Guidelines 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 Extras ordered: none

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