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Program Financial Feasibility Evaluation
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Capstone Project: Part 3 – Program Finances
This week, progress to Part 3 of your Capstone Project, in which you work on financial costing and feasibility for your program. Rely on the research and reading you have done on hospital staffing, salaries, direct and indirect costs, and insurance reimbursement to support your work. The purpose of this piece of the project is to determine the financial feasibility of the program and to learn whether any adjustments should be made to the strategic plan to improve the financial status of the program.
Review and complete Part 3 – Program Finances in the Capstone Project Document. Please note that you are REQUIRED to use the Capstone Project Document (as opposed to just submitting a paper).
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Get Help Now!Refer to Capstone Project Formulas and Examples for instructions, resources, and examples to help you complete the project.
- Capstone Project
- Capstone Project Formulas and Examples
Cite at least three references to support your assignment.
Everything that was added before is Highlighted to make it easier to read through the previous work through. Part 3 starts on page 15 and ends on 18.
Lunch is a quinoa salad with mixed veggies, full of fiber, carbohydrates, and vitamins. Grilled chicken breast or tofu is recommended to meet different nutritional needs.
Oranges have vitamins and antioxidants, while steamed broccoli provides fiber and minerals. Snacks at midday include Greek yogurt, berries, and chia nuts, which have vitamins and antioxidants from the berries and less potassium than other dairy products.
Chia seeds have healthy fats and some protein. Dinner is baked salmon, roasted asparagus, quinoa, and tahini-lemon green salad. Salmon is high in omega-3s but poor in protein.
High-protein cereals will be replaced by quinoa, while asparagus provides vitamins and fiber. Lemon-tahini salad dressing provides flavor without adding protein. Cucumber and carrot stick with hummus, bring the day to a close. APA
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