Nutrition and Illness Presentation and Discussion Project Instructions and Rubric
Assignment Meets the Following Course Objectives
1. Develop an understanding of the chemical principles of nutrition and analyze their relationship to
human health.
2. Discuss the various nutrients in food sources and how these nutrients influence the promotion of
good health and disease prevention.
3. Understand the chemical components of natural and synthetic food and how these substances are
affected during food preparation.
4. Describe the biochemical breakdown of natural and synthetic foods.
5. Discuss the influence of nutrients and vitamins on human metabolism, health and healing.
6. Describe the nutrient recommendations for patients across the lifespan.
7. Discuss diet planning guidelines for patients across the lifespan.
8. Describe nutritional assessment tools and techniques for patients across the lifespan.
Purpose:
Nurses should be aware of the link between nutrition and disease for the purpose of health promotion, risk
identification and reduction, and improvement, restoration, or maintenance of health states.
Description
Students choose an illness from those discussed in the assigned textbook readings and develop a narrated
PowerPoint Presentation on the connection between diet and disease. A review of the literature should
support the actual relationship or proposed relationship. The presentation should focus on the chronic
disease and how diet may influence the disease both positively and negatively.
Directions:Develop a 10–15-minute narrated PowerPoint Presentation on the connection between diet and disease. A review of the literature should support the actual relationship or proposed relationship. The presentation should focus on the chronic disease and how diet may influence the disease. Each student will upload their Nutrition and Illness narrated PowerPoint presentation to the Nutrition and Illness Discussion Forum by the due date stated in the course syllabus.
Areas to be addressed in the narrated PowerPoint Presentation:
Pathophysiology of the disease (the disease process)
Epidemiology (how often and why does the disease effect groups of people), prevalence (current
rate/statistics-how many people does it affect), significance (what is the impact/why is it
important)
Explanation of the role of nutrition to the prevention and management of the disease
Provide specific dietary recommendations for management of the disease or illness using
evidence-based resources that have been introduced during the course.
The last slide must include a list of references in APA 7th
edition format.
