PART 2: NUTRITION ASSESSMENT: TEAM PROJECT PRESENT
PART 2: NUTRITION ASSESSMENT: TEAM PROJECT PRESENT
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PART 2: NUTRITION ASSESSMENT: TEAM PROJECT PRESENTATION
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PART 2: NUTRITION ASSESSMENT: TEAM PROJECT PRESENT
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PART 2: NUTRITION ASSESSMENT: TEAM PROJECT PRESENT
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...
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
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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.
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