Nutritional Assessment RUA

22 August 2024

Slide 1: Title Slide

Nutritional Assessment RUA: Nutritional Assessment Presented by: [Your Name]

Slide 2: Introduction

  • Purpose:
    • Compare the nutritional value of menus from two separate schools.
    • Revise their menus to offer healthier food choices tailored to the age group and cultural context.
  • Culture Concentration:
    • Focus on Hispanic Culture.
    • Schools located in Northeastern and Southeastern regions.
  • Age Group:
    • High School Students (Grades 9-12).
    • Ages 14-18 years old.

Slide 3: School Overview: Bronx Academy Senior High School (Bronx, New York)

Breakfast Menu:

  • Scrambled eggs (4oz)
  • Sara Lee Blueberry muffin or Pancakes (1 package)
  • Beef breakfast patty or bacon (4oz)
  • Orange juice, Fruit juice, or whole milk (4oz)

Lunch Menu:

  • Grilled chicken sandwich on enriched white bread (4oz meat, 2 slices of bread)
  • Lettuce and tomatoes (1 each)
  • Apple juice or chocolate milk (8oz)

Dinner/Afterschool Menu:

  • Spaghetti with tomato sauce (8oz)
  • Ground beef meatballs (1/2 cup)
  • Garlic bread (1 slice)
  • 2% milk (8oz)

Snacks:

  • Potato Chips (1 cup)
  • Chocolate or Vanilla cake (1 slice)
  • Fruit/vegetable smoothie (8oz)

Slide 4: Current Menu Analysis: Bronx Academy Senior High School

Healthy Selections (Breakfast):

  • Protein from scrambled eggs and breakfast sausage.

Healthy Selections (Lunch):

  • Grilled chicken
  • Lettuce and tomatoes

Healthy Selections (Dinner):

  • Ground beef meatballs
  • Tomato sauce
  • 2% milk

Healthy Selections (Snack):

  • Fruit/vegetable smoothie

Unhealthy Selections (Breakfast):

  • Pork bacon
  • Blueberry muffin
  • Pancakes
  • Juices and whole milk

Unhealthy Selections (Lunch):

  • Enriched white bread
  • Juices and chocolate milk

Unhealthy Selections (Dinner):

  • Spaghetti
  • Garlic bread

Unhealthy Selections (Snack):

  • Potato chips
  • Cake

Slide 5: School Overview: Miami Norland Senior High School (Miami Gardens, Florida)

Breakfast Menu:

  • Scrambled eggs with two biscuits (4oz)
  • Banana or orange (8oz)
  • Breakfast patty (4oz)
  • Orange juice or whole milk (4oz)

Lunch Menu:

  • BBQ pulled chicken with white rice (4oz meat, 8oz rice)
  • Slice of vanilla or chocolate cake (1 slice)
  • Apple juice, Soda, Fruit juice, water bottle (8oz)

Dinner/Afterschool Menu:

  • Stew chicken with gravy (8oz)

Slide 6: Current Menu Analysis: Miami Norland Senior High School

Healthy Selections (Breakfast):

  • Scrambled eggs
  • Fresh fruit (banana or orange)

Healthy Selections (Lunch):

  • BBQ pulled chicken (protein)
  • Water bottle

Healthy Selections (Dinner):

  • Stew chicken with gravy

Unhealthy Selections (Breakfast):

  • Biscuits (high in refined flour)
  • Breakfast patty (processed meat)
  • Orange juice or whole milk (high in sugar and fat)

Unhealthy Selections (Lunch):

  • White rice (refined grain)
  • Cake
  • Soda and fruit juices (high in sugar)

Unhealthy Selections (Dinner):

  • High-fat gravy

Slide 7: Recommendations

  • General Recommendations:
    • Replace refined grains with whole grains.
    • Reduce the amount of processed meats.
    • Increase the serving of fresh fruits and vegetables.
    • Substitute sugary drinks with water or low-fat milk.
  • Cultural Considerations:
    • Incorporate culturally relevant healthy options, such as incorporating more fruits and vegetables common in Hispanic cuisine.
    • Ensure meal choices respect cultural preferences while promoting balanced nutrition.

Slide 8: Conclusion

  • Summary:
    • Both schools offer some healthy choices but have significant room for improvement.
    • Revising the menus with a focus on whole foods, reduced sugar, and balanced nutrition will support better health outcomes for the students.
  • Next Steps:
    • Implement suggested menu changes.
    • Monitor and assess the impact on students' health and well-being.