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Where does teaching occur and with whom? 

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Where does teaching occur and with whom? 

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How do we define each of these dietary preferences? Where/ how do we include protein or other nutrients into these diets?

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What are the different types of learning styles?

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What are the different types of barriers that exist with learning?

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What are learning needs? How do we assess for them?

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What are the steps of the teaching process? Why are these important?

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What factors affect learning? Provide examples of each.

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What components are included in a teaching plan? How do you implement a teaching plan?

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What does this mean? How does one engage in transcultural nursing? What considerations need to be addressed?

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How do we evaluate learning based on our teaching(s)? What are some examples?

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What is health literacy? Why is this important to understand? How do we adjust our teaching and learning to adapt to someone's health literacy?

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How do we promote teaching retention?

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What are ways in which someone demonstrates that they are ready to learn?

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What are the teaching strategies associated with Bloom's taxonomy? Provide examples of what these look like in practice.

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How do we define each of these dietary preferences? Where/ how do we include dairy (calcium, vitamin D) or other nutrients into these diets?

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What are the basic of nutrition for this age group?

-Jami Larsen

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What are the basics of nutrition for this age group?

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What are the basics of nutrition for this age group?

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What are the basics of nutrition for this age group?

Anayely Jaimes:
Dietary recommendations for school-age children include..

-2 1/2 cups of a variety of vegetables
-1 1/2 cup of a variety of fruits
-5 oz of grains ( tortilla, brown rice, breakfast cereals)
-5 oz of protein (Fish, legumes, chicken)
-3 cups of fortified nonfat milk or dairy products
-Keep processed sugars to fewer than 10% of daily total calories
-They need to limit saturated fat intake, instead using mono and polysaturated fats ( total fat not to exceed 25-35% of total daily calories)

Caloric and protein requirements begin to increase at about age 11 because of the preadolescent growth spurt.

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What are the basics of nutrition for this age group?

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What are the basics of nutrition for this age group?

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What are the basics of nutrition for this age group?

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What are the basics of nutrition for this age group? Nutrition (Voughn P.) For Ages 60+

Eat seafood, dairy or fortified soy alternatives, beans, peas, and lentils to help maintain muscle mass. Add fruits and vegetables to your meals and snacks. If slicing and chopping is a challenge, choose frozen, canned, or ready-to-eat options. Turn eating into a social event.

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What is malnutrition? What causes malnutrition? What education can be provided about malnutrition?

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What is this and what are some examples?

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What is this and what are some examples?

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What is this and what are some examples?