Get Answer: Course Health Sciences Question Guide

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Original Question

Course: Health Sciences – Nutrition & Dietetics – Community Practicum Resources: Rotation 1: BCC Dietetics Lab, 978 South Pkwy, Salem, TN 98899 Contact: Jansi Rani The questions to be answered based on the proposed Assignment: This assignment is involving in creating, preparing and delivering a presentation on June 25th. We will be presenting 3 x 45min sessions to T3 students (new to college). The topic is Health Eating on a Budget. This assignment involved the power point linked to about 20 minutes. Recipe and snack activity recipes to be included in the Health Eating on a Budget and mean preparation and snack activity to be included as well for this Health Eating on a Budget. Snack activity: We will have various snack items the students can choose to make a snack during the class. For the snack element, we need to have two snack options such as a yogurt parfait (yogurt, fruit, granola) and a savory option (chex mix? hummus/veggies, or similar) and list of ingredients to included and supplies for the demonstration snack for ~60 students; Contact Person explained the following: explained the food pantry, which provides food to the students, and led a presentation discussion on healthy meal and snack options for the students. Use whatever is available in the pantry to make it more nutritious. It is classified under labels green, yellow, and red. It is primarily intended for students aged 18-24. Estimated Schedule: 5 min ice breaker question 15-20 min lesson (food groups, what makes a meal/snack, how to meal plan, grocery shopping (perimeter)) 15-20 min activity (plan a meal and snack), produce a snack 5 min review and eat BCC South Campus: Conf Room Wed, June 25, 1pm – 6pm (we will set up before 1:00pm to ensure that we have everything we need) 1:00pm – 1:10pm Sign -In, Ice Breaker 1:10pm – 1:50pm Nibbles and Activity 2:00pm – 3:00pm Session 1 3:00pm – 4:00pm Session 2 4:00pm – 5:00pm Session 3 5:00pm – 6:00pm Sip and Socialize One of the following Recipe will be included in the above said assignment: Lunch 1 Rice with lentils Ingredients: Cooked brown rice – 1 pack Madras Lentils – 1 pack Mixed Vegetables – 1 can Peaches – 1 Method: Follow the directions to microwave the rice and lentils. Serve them on the serving plate. Steam the vegetables in the microwave and serve them with rice and lentils. To add the fruit group to your meal, add one serving of diced peaches. Lunch 2 Rice with chicken Ingredients: Ready-to-eat rice – 1 pack Chicken Breast – 1 can Mixed Vegetable – 1 can Apple sauce – 1 Method: Follow the directions to microwave the rice. Drain the water from the canned chicken and vegetables, and microwave for 1 minute. Finally, mix rice, chicken, and vegetables. To add the fruit group, take one serving of apple sauce. Lunch 3 Chickpea Salad Ingredients: Chickpea – 1can Mixed Vegetables _ 1 can Salt – To taste pepper – To taste Method: Drain and rinse chickpeas and vegetables. In a bowl, mix chickpeas and vegetables. Add a pinch of salt and pepper. Please help to Provide a short summary of what activities/tasks did this week at rotation 1 practicum site based on the above said assignment and below said activities and tasks for this week: Resources this week activities/tasks: worked on the following activities/tasks 1) Prepared recipe as mentioned above i.e. one of the following receipe will be included in the final presentation on lesson plan Lunch 1 Rice with lentils Ingredients: Cooked brown rice – 1 pack Madras Lentils – 1 pack Mixed Vegetables – 1 can Peaches – 1 Method: Follow the directions to microwave the rice and lentils. Serve them on the serving plate. Steam the vegetables in the microwave and serve them with rice and lentils. To add the fruit group to your meal, add one serving of diced peaches. Lunch 2 Rice with chicken Ingredients: Ready-to-eat rice – 1 pack Chicken Breast – 1 can Mixed Vegetable – 1 can Apple sauce – 1 Method: Follow the directions to microwave the rice. Drain the water from the canned chicken and vegetables, and microwave for 1 minute. Finally, mix rice, chicken, and vegetables. To add the fruit group, take one serving of apple sauce. Lunch 3 Chickpea Salad Ingredients: Chickpea – 1can Mixed Vegetables _ 1 can Salt – To taste pepper – To taste Method: Drain and rinse chickpeas and vegetables. In a bowl, mix chickpeas and vegetables. Add a pinch of salt and pepper. 2) Worked on community planned learning experience i.e. a) Competency CNDT 3.5: Develop nutrition education materials for disease prevention and health improvement that are culturally and age- appropriate and designed for the educational level of the audience. b) Planned Learning Activity Nutrition Education Project i) Develop a nutrition lesson plan to promote nutrition and wellness ii) Present nutrition session to target population iii) Prepare nutrition education materials that are culturally appropriate for the target populations

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