Create Sample Menu (20 points/20%) Create a single day’s replacement menu provid

Create Sample Menu (20 points/20%)
Create a single day’s replacement menu providing healthier choices for each menu analyzed, including the
following:
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.
d. Compare Menus (20 points/20%)
1. Compare each original sample menu with its corresponding replacement menu
2. Explain why the team’s menus are better nutritional options for your two facilities.
3. Provides at least two references that support your choices on the slide or in the speaker’s notes
e. Barriers (10 points/10%)
1. Detail a barrier to optimal nutritional value of meal plans
2. Detail a second barrier to optimal nutritional value of meal plans
3. Detail a third barrier to optimal nutritional value of meal plans
a. Barriers may include:
i. Geographic location
ii. Health of the population
iii. Culture of the population and surrounding community
iv. Socioeconomic challenges
v. Available food choices
vi. Other barriers, as identified
vii. Include reference citations to support key points, as needed
f. 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
g. Summary (10 points/10%)
1. Summarizes key points from each section of the presentation
2. Comment about what you have learned from the assignment
3. Shares application for nursing practice.

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