Create Sample Menu
Create a single day’s replacement menu providing healthier choices for each menu analyzed, including the
1. Breakfast, lunch, and dinner options.
2. Age considerations, potential health concerns, cultural influences, and regional patterns.
3. Nutritional components of your food choices
4. Explanation of why the sample menus are better nutritional options for both facilities.
5. 2 reference citations that support your choices included on the slide or in the speaker’s notes
b. Current Menu Analysis (5 points/5%)
Analyze the menus that the team has selected based on the following criteria and provide rationales for your
1. Healthy/unhealthy menu selections with rationale
2. Appropriate for nutritional requirements of age group with rationale
3. The influence of cultural and regional food practice with rationale
4.Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, and
5. Over the course of a full day and week, are individuals provided with a balanced diet?
6. Does this diet allow for differences in dietary patterns related to the culture or age?
Teaching points (10 points/10%)
1. Select one identified barrier and present three client education points to assist the individuals
responsible for meal planning create healthier options.
2. Considers the cultural comorbidities that may be present
3. Includes references to support key points
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