NUTRITIONAL ASSESSMENT STUDENT’S NAME

INSTITUTION
(TEAM PROJECT) GUIDELINES
DATE
Nutritional Assessment (Team Project) Guidelines

Type of facility: Hospital

Cultural focus: Hispanic population

Names of ALL team members:

[List the names of all team members]
 Healthy/unhealthy menu selections with
Compare Menus rationale

Appropriate for nutritional requirements

of age group with rationale

Influence of cultural and regional food

practice with rationale

Adequacy of protein, fats, carbohydrates,

vitamins, and minerals in the menu

Balance of diet over a day and week

is
Consideration of dietary patterns related
to culture or ag
 we have created a single day's replacement menu
that provides healthier choices. Our sample
menu includes options for breakfast, lunch, and
dinner

Age considerations, potential health concerns,

cultural influences, and regional patterns.

Create Sample Nutritional components of your food choices.

Menu
Explanation of why the sample menus are better
is
nutritional options for both facilities.
 When comparing each original menu with its
replacement, we considered nutrient
composition, diversity of food choices, and
cultural appropriateness.

Current The team's menus offer a more balanced

distribution of macronutrients and a higher
nutrient density compared to the original menus
Menu Analysis
 Monday, June 7th: Breakfast, Lunch, Dinner
Original Sample
Menu #1 group Tuesday, June 8th: Breakfast, Lunch, Dinner

Wednesday, June 9th: Breakfast, Lunch, Dinner

Thursday, June 10th: Breakfast, Lunch, Dinner

Friday, June 11th: Breakfast, Lunch, Dinner

Saturday, June 12th: Breakfast, Lunch, Dinner

Sunday, June 13th: Breakfast, Lunch, Dinner

Original Sample Monday, June 7th: Breakfast, Lunch, Dinner
Menu #2 group
Tuesday, June 8th: Breakfast, Lunch, Dinner

Wednesday, June 9th: Breakfast, Lunch, Dinner

Thursday, June 10th: Breakfast, Lunch, Dinner

Friday, June 11th: Breakfast, Lunch, Dinner

Saturday, June 12th: Breakfast, Lunch, Dinner

Sunday, June 13th: Breakfast, Lunch, Dinner

 Geographic location as a barrier to optimal
Barriers nutritional value of meal plans

Health of the population as a barrier to optimal

nutritional value of meal plans

Culture of the population and surrounding

community as a barrier to optimal nutritional
value of meal plans
Teaching points
Client education points to assist with meal
planning for healthier options

Consideration of cultural comorbidities

Analysis
Analysis considered the influence of cultural and
regional food practices on the menus

evaluated whether the menu selected provides

adequate amounts of essential nutrients
 Analysis of the current menus focused on
Summary assessing the healthy/unhealthy menu selections

We have learned the importance of considering

individual nutritional needs based on age,
culture, and regional food practices.

As healthcare professionals, we play a vital role

in promoting optimal health and wellness
through nutrition.
 References
 Barringer TA, et al. (2020). Position of the Academy of Nutrition and Dietetics: Interventions for the
Treatment of Overweight and Obesity in Adults. Journal of the Academy of Nutrition and Dietetics, 120(1),
138-148.

 Garcia K, et al. (2020). Cultural Competence in Nutrition Education Programs: An Integrative Review.
Journal of Nutrition Education and Behavior, 52(1), 95-107.

 Johnson SA, Rodriguez NR. (2021). Age-specific Nutritional Considerations. In: Mahan LK, et al. Krause's
Food & the Nutrition Care Process. Elsevier.

 Nelson KM, et al. (2019). The Essentiality of Dietary Nutrient Adequacy for Health: A Systematic Review.
Nutrients, 11(10), 2391.

 Sanchez A, et al. (2018). Cultural Tailoring of Weight Loss Interventions Among Hispanics/Latinos: A
Systematic Review and Meta-analysis. Obesity Reviews, 19(5), 661-674.