This document provides guidelines for a team project assignment in an NR228 nutrition course where students will evaluate and analyze menus from different agencies that serve specific age groups and cultures, and suggest healthier revisions. The assignment aims to help students meet learning outcomes related to nutritional assessment and the cultural, psychological, and economic factors that influence nutrition. Students will research facility menus, compare them to created sample menus, and identify barriers to optimal nutrition for the target population in a PowerPoint presentation.