Subject: NCM 211 Laboratory – Nutrition and Diet Therapy

Final Examination Activity

Activity Title: Therapeutic Meal Preparation Challenge

Objective:
1. To enhance nursing students' understanding of therapeutic
nutrition and diet therapy for specific disorders.
2. To promote practical application of nutrition knowledge in
planning and preparing meals for individuals with specific
health conditions.
3. To develop effective communication skills through the
creation of a 5–10-minute educational video.

Instructions:
Topic Assignment:
GROUPING 1- NUTRITION THERAPY: GASTROINTESTINAL DISORDERS
GROUPING 2- NUTRITION THERAPY: RENAL DISEASES
GROUPING 3- NUTRITION THERAPY: CARDIOVASCULAR DISEASES
GROUPING 4- NUTRITION THERAPY: ENDOCRINE PROBLEMS
GROUPING 5- NUTRITION THERAPY: CANCERS AND HIV
1. Meal Planning:
Plan a therapeutic meal (Dinner plate) for a hypothetical
patient with the assigned disorder.
It is important to consider dietary restrictions, nutrient
requirements, and potential symptom management through
nutrition.
Utilize your creativity in designing a well-balanced and
appetizing meal that meets the specific needs of the assigned
disorder.
2. Grocery Shopping:
Students should create a shopping list based on their meal plan,
considering portion sizes, ingredient availability, and budget
constraints (not more than 200 pesos/student).
It is important to note that you should select fresh, whole
foods and avoiding processed items that may negatively impact
the assigned disorder.
3. Cooking and Meal Preparation:
Students will record a 5–10-minute video demonstrating the
step-by-step process of cooking the therapeutic meal.
Emphasize proper cooking techniques, portion control, and
presentation.
Discuss how specific ingredients contribute to the therapeutic
goals for the assigned disorder.
4. Video Content:
The video should include an introduction explaining the chosen
disorder, its impact on nutrition, and the goals of the
therapeutic meal.
Clearly present the cooking process, highlighting key
nutritional aspects and the benefits of each ingredient chosen.
Discuss how the meal aligns with dietary guidelines for the
assigned disorder and how it may positively impact the patient's
health.

5. YouTube Upload:
Students will upload their videos to a private YouTube channel
or a designated platform accessible to the class and send the
link to the CI’s email: dccarin@urios.edu.ph not later than
December 20, 2023 @ 5 P.M. failure to do so will mean 5.0 grade
for the exam.
6. Guidelines for the video:
Title - (Group Number and assigned Disorder)
Description – “Therapeutic meal Nutrition Therapy for a
(hypothetical patient with the assigned disorder)”
i.e., “Therapeutic meal Nutrition Therapy for a patient with
GERD”

Rubric: Therapeutic Meal Preparation Challenge

Criteria: Understanding of Disorder (15 points)

5 points: Student clearly articulates the assigned disorder,
providing a comprehensive overview of its impact on nutrition.
4 points: Student provides a detailed explanation of the
assigned disorder, covering key aspects related to nutritional
implications.
3 points: Student discusses the assigned disorder but lacks
depth in addressing nutritional considerations.
2 points: Student provides a basic overview of the assigned
disorder with limited relevance to nutrition.
1 point: Student's explanation of the assigned disorder is vague
or inaccurate.
Criteria: Meal Planning and Nutrient Consideration (15 points)
5 points: Student demonstrates a thorough understanding of
nutritional requirements for the assigned disorder, creating a
well-balanced and therapeutic meal plan.
4 points: Student considers nutritional needs for the assigned
disorder, creating a generally balanced meal plan with some room
for improvement.
3 points: Student tries to incorporate therapeutic elements into
the meal plan but lacks consistency and depth.
2 points: Student's meal plan has minimal alignment with the
nutritional needs of the assigned disorder.
1 point: Student fails to consider the nutritional requirements
of the assigned disorder in the meal plan.

Criteria: Cooking Techniques and Presentation (10 points)

5 points: Student demonstrates excellent cooking skills,
incorporating appropriate techniques and presenting the meal in
an appealing manner.
4 points: Student displays proficient cooking skills, with minor
areas for improvement in technique and presentation.
3 points: Student exhibits basic cooking skills with room for
improvement in both technique and presentation.
2 points: Student's cooking techniques are limited, and the
presentation lacks creativity or attention to detail.
1 point: Student's cooking skills and presentation are
inadequate.

Criteria: Educational Content in Video (5 points)

5 points: Student effectively communicates the relevance of
chosen ingredients, cooking methods, and overall meal to the
assigned disorder.
4 points: Student communicates the importance of chosen elements
but may lack depth or clarity in certain aspects.
3 points: Student provides some information on the educational
content but lacks coherence or detail.
2 points: Student's explanation of educational content is
minimal or unclear.
1 point: Student fails to effectively communicate the
educational aspects of the meal.
Criteria: Reflection and Adaptability (5 points)
5 points: Student reflects deeply on the challenges faced during
the activity, acknowledges lessons learned, and proposes
insightful adaptations for future therapeutic meal planning.
4 points: Student reflects on challenges and lessons learned,
suggesting some adaptations for future improvement.
3 points: Student provides a basic reflection on the activity
but lacks depth or insight into potential improvements.
2 points: Student's reflection is minimal, offering limited
insight into challenges and improvements.
1 point: Student fails to provide a meaningful reflection on the
activity.

Overall Presentation (10 points)

5 points: The video is engaging, well-organized, and effectively
communicates the content. The narration is clear, and visuals
are appealing.
4 points: The video is mostly engaging and organized, with some
areas for improvement in narration or visual presentation.
3 points: The video is somewhat engaging but lacks organization,
clarity, or visual appeal.
2 points: The video is not engaging, and organization, clarity,
and visual appeal are lacking.
1 point: The video is poorly presented, making it challenging
for the viewer to follow the content.
Total Points: 50