HLTH-3038 Fall 2024 Assignment #1 Instructions

HLTH-3038 Health & Wellness 3
Assignment #1
15% of Final Grade
Due Date: Sunday September 29, 2024 at 11:59pm
Purpose: To demonstrate the planning of balanced menus and meal preparation in accordance with
standard nutritional guidelines, culture, and/or personal preferences as prescribed by a registered
health professional. Students will integrate the philosophy of the biopsychosocial approach to
promote the health and well-being of people with developmental disabilities across the lifespan.
Skills: The purpose of this assignment is to help you practice the following skills that are essential to
your success in this course / in school / in this field / in professional life beyond school:
• Communicate clearly, concisely, and correctly in the written form that fulfills the purpose and
meets the needs of the audience
• Execute mathematical operations accurately
• Use a systematic approach to solve problems
• Support health and well-being of people with developmental disabilities
• Interact with others in groups in ways that contribute to effective working relationships and the
achievement of goals
• Show respect for diverse opinions, values, belief systems, and contributions of others
• Manage the use of time and other resources to complete projects
Knowledge: This assignment will also help you to become familiar with the following important
content knowledge in this discipline:
1. Learn how to adopt a holistic lens when looking at clients by applying the biopsychosocial
framework to a hypothetical client
2. Learn how to create meals that align with Health Canada’s nutrition guidelines while recognizing
the hypothetical client’s culture, personal preferences, as well as other factors that affect their dietary
choices
3. Incorporate health promotion principles and strategies into menu and meal planning for clients with
developmental disabilities
Task:
Part 1: Case Study

1. Read the case study that has been posted to Moodle – “Simon: Case Study”
1
2. Identify the biological, psychological, and social factors that affect Simon
3. Identify the nutritional challenges that Simon faces
4. Identify the factors that affect/may affect the Simon’s eating and nutrition. Explain how they
affect/can affect his overall health.
Part 2: Meal Planning & Preparation
1. Create a meal plan for the client in the case study. The meal plan should be for the week and
include 7 breakfasts, 7 lunches, 7 dinners, as well as 14-16 snacks spread out throughout the
week. The client’s budget, nutritional challenges, culture, personal preferences, eating habits,
any eating or swallowing challenges, and dietary restrictions must be considered in the meal
plan
2. Create a grocery list for the client to take grocery shopping. Identify the ingredients the client
would need to prepare the meals in their meal plan. State the quantity of items needed and the
associated cost for each item. Calculate the total amount of money it would cost for the client’s
groceries and identify which grocery store the client could go to. Consider the client’s budget
when doing this.
Part 3: Health Promotion & DIIPPS
1. Answer the scenario-based questions about how to integrate DIIPPS and health promotion
principles and strategies into your support services
Criteria for Success:

• Do not copy from others
• Refer to the rubric for grade breakdown and expectations
• Write the answers in full sentences and/or paragraphs
• Write your name beside the part(s) you have completed
• Use the assignment template provided
• Use the course content and associated resources to help complete your assignment
Submission instructions: Submit the assignment to the drop box on Moodle titled “Assignment #1”
bye the due date and time. Late submissions will not be accepted for grading.
Grading and Feedback: Students will receive grades within 10 days.
2
Academic Integrity Policies:
Fanshawe’s academic integrity policies will apply. See the academic department for further
information.

HLTH-3038 Fall 2024 Assignment #1 Instructions

Uploaded by

Document Informationclick to expand document information

Copyright:

Available Formats

HLTH-3038 Fall 2024 Assignment #1 Instructions

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

HLTH-3038 Fall 2024 Assignment #1 Instructions

Uploaded by

Copyright:

Available Formats

HLTH-3038 Health & Wellness 3

15% of Final Grade

Due Date: Sunday September 29, 2024 at 11:59pm

Part 1: Case Study

3. Identify the nutritional challenges that Simon faces

Part 2: Meal Planning & Preparation

Part 3: Health Promotion & DIIPPS

Criteria for Success:

Grading and Feedback: Students will receive grades within 10 days.

You might also like