PLEASE MAKE SURE TO FOLLOW THE GRADING CRITERIA

Nutritional Assessment (NR228)

Nutritional Assessment (NR228)

CriteriaRatingsPts

This criterion is linked to a Learning OutcomeTitle Page – Required Criteria• Type of facility
• Cultural focus
• Names of ALL team members

2 ptsOutstanding
Includes all required criteria

1.5 ptsAcceptable
Includes two of the required criteria

1 ptsPoor
Includes one of the required criteria

0 ptsCriteria not Present
Title Page not present

2 pts

This criterion is linked to a Learning OutcomeIntroduction – Required Criteria• The purpose of the presentation
• The cultural concentration
• Age group focus

3 ptsOutstanding
Includes all required criteria

2 ptsAcceptable
Includes two of the required criteria

1 ptsPoor
Includes one of the required criteria

0 ptsCriteria not Present
Introduction not present

3 pts

This criterion is linked to a Learning OutcomeCurrent Menu Analysis – Required CriteriaAnalyze the menus that the team has selected based on the following criteria and provide rationales for your analysis:
• Healthy/unhealthy menu selections with rationale
• Appropriate for nutritional requirements of age group with rationale
• The influence of cultural and regional food practice with rationale

5 ptsOutstanding
Includes all required criteria and rationales

3 ptsAcceptable
Includes two of the required criteria and rationales

1 ptsPoor
Includes one of the required criteria and rationales

0 ptsCriteria not Present
Current Menu Analysis not present

5 pts

This criterion is linked to a Learning OutcomeCreate Sample Menus – Required CriteriaCreate a one‐day replacement sample menu of meals with healthier choices for each original menu. Include:
• Breakfast, lunch, and dinner options.
• Age considerations, potential health concerns, cultural influences, and regional patterns.
• Nutritional components of your food choices.
• Explanation of why the sample menus are better nutritional options for both facilities.
• 2 reference citations

20 ptsOutstanding
Includes no fewer than five criteria

18 ptsGood
Includes no fewer than four criteria

16 ptsAcceptable
Includes no fewer than three criteria

15 ptsPoor
Includes no fewer than two criteria

0 ptsCriteria not Present
Includes one or no criteria

20 pts

This criterion is linked to a Learning OutcomeCompare Menus – Required Criteria• Compare each original sample menu with its corresponding replacement menu
• Explain why the team’s menus are better nutritional options for your two facilities.
• Provides at least two references

20 ptsOutstanding
Includes all three criteria

16 ptsAcceptable
Includes two criteria

15 ptsPoor
Includes one criteria

0 ptsCriteria not Present
Comparison of menu not present

20 pts

This criterion is linked to a Learning OutcomeBarriers – Required Criteria• Includes three or more barriers to optimal nutritional value of meal plans

20 ptsOutstanding
Includes no fewer than three barriers

16 ptsAcceptable
Includes no fewer than two barriers

15 ptsPoor
Includes one barrier

0 ptsCriteria not Present
Barriers not present

20 pts

This criterion is linked to a Learning OutcomeSummary – Required Criteria• Summarizes key points from each section of the presentation
• Comment about what you have learned from the assignment
• What you will apply as nurses

10 ptsOutstanding
Includes all three criteria

8 ptsAcceptable
Includes two criteria

7 ptsPoor
Includes one criteria

0 ptsCriteria not Present
Summary not present

10 pts

This criterion is linked to a Learning OutcomePowerPoint Presentation Appearance – Required CriteriaQuality of the professional presentation and visual appearance of PowerPoint adhere to:
• Accepted guidelines for presentations PowerPoint use (color, graphics, and other visuals are allowed).
• Appropriate use of speaker notes to avoid overcrowding of slides and communicate content.

10 ptsOutstanding
Includes all criteria

8 ptsAcceptable
Includes one criteria

0 ptsCriteria not Present
PowerPoint presentation appearance criteria missing

10 pts

This criterion is linked to a Learning OutcomeAPA Style and Organization – Required Criteria• APA formatting is used with the four to six references. The textbook is not used as a reference.
• In‐text reference citations are found on the slides where they are referenced
• Information is included and match the reference listing on the reference slide.
• Grammar and mechanics are correct.
• Length should be no less than 10 or greater than 18 PowerPoint slides, not including title and reference page

10 ptsOutstanding
Includes all five criteria

9 ptsGood
Includes four criteria

8 ptsAcceptable
Includes three criteria

7 ptsPoor
Includes no fewer than two criteria

0 ptsCriteria not Present
APA format and length of presentation includes one criteria are not addressed

10 pts

Total Points: 100

NR228 Nutrition, Health and Wellness

RUA: Nutritional Assessment (Team Project) Guidelines
PURPOSE

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: 
CO1. Assess whether nutritional intake provides basic nutrients for optimal health and wellness. 

(POs 1 & 2)  
CO2. Describe nutritional needs for optimal health and wellness throughout the lifespan. (POs 1 & 2) 

CO3. Discuss the psychological, sociological, economical, and cultural implications of food on 
nutritional status. (POs 1 & 2) 

CO4. Describe evidence based practice interventions and modifications in nutrition therapy that can 
positively influence the outcome of disease and illness. (POs 1 & 8) 

DUE DATE: Your faculty member will inform you when this assignment is due. The Late Assignment Policy applies to 
this assignment. 

POINTS POSSIBLE: 100 

IDENTIFYING TARGET GROUPS 

 Your team will be assigned the specific type of facility menu to research. As a team, you will select two facilities 
which care for you population’s demographic (age, culture, medical condition). For teams with one or more 
members enrolled in a cultural concentration option, the entire team should select facilities which care for that 
populations demographic. 

 Search for some differences between the facilities, such as urban versus rural, small versus large, or teaching 
versus non‐teaching organizations. 

 Facilities and populations may include 
o Daycare center: Preschool‐aged children 
o Elementary schools 
o High schools 
o College 
o Hospital 

 Visitor/employee menu 
 Specific hospital units (postoperative, obstetrical, or medical) 

o Community Center 
o Meals on wheels  
o Daycare center: Geriatric adult 
o Senior center 
o Assisted living 
o Nursing home 

PREPARING THE ASSIGNMENT 

INFORMATION ABOUT THE TEAM CHARTER 
1. The instructor will assign teams and provide the team’s assigned age group and the type of facility in which the 

clients receive care. 

NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines

NR228 RUA Nutritional Assessment V3 x  Revised: SEP18  2 

a. Team size may vary, depending on class size. Three to five students per team is ideal. 
2. All team members must complete and sign the Team Charter Form. A copy of the form is then submitted by each 

student to their individual dropbox, in addition to the copy submitted by the Team Leader in the next step. 
a. The team charter is located in the Week 1 Explore section. A dropbox for submission is located in the 

Week 2 Explore Section. 
b. Select one student to be Team Leader. This individual is response for submitting the presentation and 

accompanying outline of the speaker’s notes to the designated Team Discuss Thread, as directed by your 
faculty member. 

i. NOTE: Both documents will be submitted to TurnItIn for originality of content evaluation. 
3. All team members will receive the same grade for each deliverable unless it is determined that a team member 

did not participate in the planning and completion of the assigned portions of the project. 

CREATING THE PRESENTATION 

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.  

REQUIREMENTS 

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 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines

NR228 RUA Nutritional Assessment V3 x  Revised: SEP18  3 

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 

9. APA Format and Length 
a. Four to six scholarly references, excluding the textbook, are used 

i. Citations are included on the slide when material from that source is included 
ii. Cited references are included on the reference slide 

b. Uses appropriate APA format (6th ed.) and is free of errors 
c. Grammar and mechanics are free of errors 
d. Presentation is 10‐18 slides, excluding title and reference slides

NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines

NR228 RUA Nutritional Assessment V3 x  Revised: SEP18  4 

GRADING RUBRIC 

Criteria are met when the student’s application of knowledge within the paper demonstrates achievement of the 
outcomes for this assignment. 

Assignment Section and 

Required Criteria 

(Points possible/% of total points available) 

Outstanding Good Acceptable  Poor Criteria not 
Present 

Title Page 
(2 points/2%) 

2 points  1.5 points  1 point  0 points 

Required Criteria 

 Type of facility 
 Cultural focus 
 Names of ALL team members 

Includes all required 
criteria 

Includes two 
of the 
required 
criteria 

Includes one 
of the 
required 
criteria 

Introduction 
not present 

Introduction 
(3 points/2%) 

3 points  2 points  1 point  0 points 

Required Criteria 

 The purpose of the presentation 
 The cultural concentration 
 Age group focus 

Includes all required 
criteria 
Includes two 
of the 
required 
criteria 
Includes one 
of the 
required 
criteria 
Introduction 
not present 

Current Menu Analysis (5 point/5%)  5 points 3 points  1 point 0 points

Required Criteria 
Analyze the menus that the team has selected based 
on the following criteria and provide rationales for 
your analysis: 

 Healthy/unhealthy menu selections with 
rationale  

 Appropriate for nutritional requirements of age 
group with rationale  

 The influence of cultural and regional food 
practice with rationale 

Includes all three criteria 
and rationales 

Includes two 
criteria and 
rationales 

Includes one 
criteria and 
rationale 

Current 
menu 
analysis not 
present 

Create Sample Menus 
(20 point/20%) 

20 points  18 points  16 points  15 points  0 points 

Required Criteria 
Create a one‐day replacement sample menu of meals 
with healthier choices for each original menu. 
Include:  

 Breakfast, lunch, and dinner options. 
 Age considerations, potential health concerns, 

cultural influences, and regional patterns. 

 Nutritional components of your food choices. 
 Explanation of why the sample menus are 

better nutritional options for both facilities. 

 2 reference citations 

Includes no 
fewer than 
five criteria 

Includes no 
fewer than 
four  
criteria 

Includes no 
fewer than 
three  
criteria 

Includes no 
fewer than 
two  criteria 

Includes one   
or no criteria 

Compare Menus 
(20 point/20%) 

20 points  16 points  15 points  0 points 

Required Criteria 

 Compare each original sample menu with its 
corresponding replacement menu 

  Explain why the team’s menus are better 
nutritional options for your two facilities. 

 Provides at least two references 

Includes all three criteria  Includes two 
criteria  

Includes one 
criteria  

Comparison 
of menu not 
present 

Barriers  20 points 16 points  15 points 0 points

NR228 Nutrition, Health and Wellness
RUA: Nutritional Assessment (Team Project) Guidelines

NR228 RUA Nutritional Assessment V3 x  Revised: SEP18  5 

 
(20 points/20%) 
Required Criteria 

 Includes three or more barriers to optimal 
nutritional value of meal plans 

Includes no fewer than 
three barriers  

Includes no 
fewer than 
two barriers 

Includes one 
barrier 

Barriers not 
present 

Summary 
(10 point/10%) 

10 points  8 points  7 points  0 points 

Required Criteria 

 Summarizes key points from each section of the 
presentation 

 Comment about what you have learned from 
the assignment  

 What you will apply as nurses. 

Includes all three criteria Includes two 
criteria 

Includes one 
criteria 

Summary 
not present 

PowerPoint Presentation Appearance 
(10 points/10%) 

10 points  8 points  0 points 

Required Criteria 
Quality of the professional presentation and visual 

appearance of PowerPoint adhere to:  

 Accepted guidelines for presentations 
PowerPoint use (color, graphics, and other 
visuals are allowed).  

 Appropriate use of speaker notes to avoid 
overcrowding of slides and communicate 

content. 

Includes all criteria Includes one criteria  PowerPoint 
presentation 
appearance 
criteria 
missing 

APA Style and Organization 
(10 points/10%) 

10 points  9 points  8 points  7 points  0 points 

Required Criteria 

 APA formatting is used with the four to six 
references. The textbook is not used as a 
reference.  

 In‐text reference citations are found on the 
slides where they are referenced 

 Information is included and match the 
reference listing on the reference slide. 

 Grammar and mechanics are correct. 
 Length should be no less than 10 or greater 

than 18 PowerPoint slides, not including title 
and reference page 

Includes all 
five criteria 

Includes 
four 
criteria  

Includes 
three criteria  

Includes 
criteria  

APA format 
and length 
of 
presentation 
includes one 
criteria are 
not 
addressed