NR 228 DeVry Unit 5 Assignment Nutrition, Health, and Wellness

NR 228 DeVry Unit 5 Assignment Nutrition, Health, and Wellness

Required Uniform Assignment: Nutritional Assessment (Team Project)


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).


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 as instructed by your faculty member. The Late Assignment Policy applies to this assignment.


1. Students in a cultural concentration will use that specific cultural focus to complete this assignment.

You will develop this Nutritional Assessment project addressing the population/culture in your area and one other geographic location. For or example, if you are in the Hispanic concentration, your project might exam food choices in menus that are related to cultural preferences and traditions that contribute to the high rates of diabetes among Latinos. Acculturated Hispanic subcultures, while keeping traditional cultural values, may have migrated to American fast foods, which contribute to high obesity rates among that subculture.

2. This is a TEAM project; therefore, please complete both the team charter and the guidelines below.

a. The team charter can be found in the Assignments tab of Unit 1.

b. During the creation of the team charter, please select one team leader who will be responsible for submission of the PowerPoint presentation and the assignment’s accompanying Word document that contains an outline of the speaker’s notes in the presentation. NOTE: Both documents will be reviewed by TURNITIN.

c. All team members must complete and sign the Team Charter Form. The team leader will place the final draft in the designated team discussion thread under Team Collaboration in the course navigation panel. The charter is due in Unit 2 or as indicated by your faculty member.

Nutritional Assessment Guidelines.docx Revised psb 1

d. EACH student is to also complete and submit the completed team charter document individually to the dropbox as well.

e. Teams are usually composed of three to five students but may vary depending upon class size.

f. The instructor will assign teams and provide the team’s assigned age group and the type of facility in which the clients are found.

g. 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.