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Part A Analyze the 2 prison menus analysis: 1. Healthy/unhealthy

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Part A
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Analyze the 2 prison menus
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analysis:
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1. Healthy/unhealthy menu selections with rationale
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2. Appropriate for nutritional requirements of age group with rationale
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3. The influence of cultural and regional food practice with rationale
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4.Does the menu selected provide adequate amounts of protein, fats, carbohydrates, vitamins, and
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minerals?
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5. Over the course of a full day and week, are individuals provided with a balanced diet?
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6. Does this diet allow for differences in dietary patterns related to the culture or age?
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Part B
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Create Sample Menu (20 points/20%)
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Create a single day’s replacement menu providing healthier choices for each menu analyzed, including the
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following:
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1. Breakfast, lunch, and dinner options.
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2. Age considerations, potential health concerns, cultural influences, and regional patterns.
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3. Nutritional components of your food choices.
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4. Explanation of why the sample menus are better nutritional options for both facilities.
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5. 2 reference citations that support your choices included on the slide or in the speaker’s notes
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Part C
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e. Barriers (10 points/10%) Just pick 3 barriers
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1. Detail a barrier to optimal nutritional value of meal plans
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2. Detail a second barrier to optimal nutritional value of meal plans
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3. Detail a third barrier to optimal nutritional value of meal plans
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a. Barriers may include:
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i. Geographic location
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ii. Health of the population
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iii. Culture of the population and surrounding community
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iv. Socioeconomic challenges
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v. Available food choices
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vi. Other barriers, as identified
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Part D
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Teaching points (10 points/10%)
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1. Select one identified barrier and present three client education points to assist the individuals
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responsible for meal planning create healthier options.
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2. Considers the cultural comorbidities that may be present
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3. Includes references to support key points

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