Comparison: Southern (Miami) – Miami Central High School

Comparison: Southern (Miami) – Miami Central High Scholl vs South Central (Texas) – Conally High School

Nr228 Nutrition, Health And Wellnessrua Nutritional Assessment Team

NR228 Nutrition, Health and Wellness RUA: Nutritional Assessment (Team Project) Guidelines Comparison: Southern (Miami) – Miami Central High Scholl vs South Central (Texas) – Conally High School Concentration Population: High School Culture: African-American 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, American-African, Asian, Caucasian 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)

POINTS POSSIBLE: 100

Assignment Instructions

Your team will select two facilities that serve the demographic similar to your assigned high school population—considering factors like age, culture, and medical condition—and analyze their menus. For teams with members in a cultural concentration, choose facilities serving that specific population. Explore differences such as urban versus rural or small versus large institutions. Prepare a comprehensive comparison by analyzing the menus, creating healthier sample menus, identifying barriers to optimal nutrition, and summarizing key insights on the population’s nutritional needs and how this influences nursing practice. The final work includes a written paper of 5-6 pages and a PowerPoint presentation of 10-18 slides, adhering to APA format and including scholarly sources.

The paper should cover: an introduction with purpose, cultural focus, and age group; analysis of initial menus considering healthiness, nutritional adequacy, and cultural influence; development of healthier alternative menus addressing age, regional, and cultural factors; comparison of original versus revised menus highlighting improvements; identification of barriers such as geographic, socioeconomic, or cultural issues; a summary of learned insights and potential nursing implications. The presentation must be visually engaging, clearly organized, and include speaker notes.

References

  • Sharma, S. (2016). Cultural influences on dietary practices. Journal of Nutrition & Food Sciences, 6(2), 1-10.
  • Smith, J. A., & Doe, R. (2019). Nutritional assessment in high school populations. Journal of School Health, 89(3), 217-224.
  • National Institute of Diabetes and Digestive and Kidney Diseases. (2017). Nutritional needs for adolescents. https://www.niddk.nih.gov
  • American Academy of Pediatrics. (2020). Pediatric nutrition guidelines. https://www.aap.org
  • World Health Organization. (2021). Dietary recommendations and cultural influences. https://www.who.int
  • Johnson, L., & Lee, K. (2018). Rural vs. urban dietary patterns among adolescents. Public Health Nutrition, 21(5), 935-944.
  • U.S. Department of Agriculture. (2022). Dietary guidelines for Americans. https://www.dietaryguidelines.gov
  • Centers for Disease Control and Prevention. (2020). Adolescent nutrition and health promotion. https://www.cdc.gov
  • Williams, R. L., & Brown, P. (2017). Socioeconomic barriers to healthy eating in diverse populations. Journal of Community Health, 42(2), 375-384.
  • World Health Organization. (2023). Food culture and health. https://www.who.int

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