Task 1: Create a Nutritional Care Plan

Task 1: Create a Nutritional Care Plan
Task 1: Create a nutritional care plan for your client. This will include an evaluation of nutritional risk, a list of interventions, and a list of expected outcomes. List the goals of medical nutrition therapy for your patient and suggest an appropriate diet. Does your patient/client require a dietary modification of their regular diet? Are enteral feedings by tube necessary? If so, what formula will you use and why? Describe your recommended method of administration. Task 2: Describe your nutrition education teaching session with your patient and/or their family. What teaching methods will you use (explanation, discussion, demonstration, handouts, etc.)?Task 1: Create a Nutritional Care Plan

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In your own words, write a paragraph detailing three specific points that you will need to teach your patient about his/her new diet. In addition, give at least one tip to avoid potential herb/nutrient/drug interactions. Task 1: Choose from one of the following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age. List the specific nutrition issues affecting individuals in your selected stage. Task 2: Choose a disease or medical condition that could possibly, or commonly, affect your individual. This could be anything ranging from diabetes to cirrhosis. Using the ABCDs of nutritional assessment, create a case study based on an actual client or patient. You can also make one up. Include the following in your case study: Anthropometrics, relevant biochemical tests, clinical assessment, and dietary intake analysis. Be sure to include a list of common medications that may be used to treat your patient’s condition and identify potential herb/nutrient/drug interactions that may be relevant. Identify your client’s cultural background and give clues as to their socioeconomic status and psychosocial variables. For example, your patient may be a senior living alone on a fixed income or might be living in a nursing facility with reputed staff. This is a continuing from the case study you did from before. Task 1: Create a Nutritional Care Plan
 

 
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Portion Distortion Assignment Question

Portion Distortion Assignment Question

  • With a large percentage of Americans being classified as overweight or obese, it is important to understand the concept of portions and how they have changed over the years.
  • Visit the Portion Distortion website: www.nhlbi.nih.gov/health/educational/wecan/eat-right/portion-distortion.htm Click on the “Download Portion Distortion I slides set” link.
  • Once you have viewed the slides go back to the main page and click the “Download Portion Distortion II slides set” link.
  • Once viewed go back to the main page. Click “Portion Distortion I” and “Portion Distortion II” (they are bolded) there are quizzes in each one. The quizzes include questions about portion sizes and the amount of calories in select items, and then it talks about exercise.
  • Take the two quizzes. These are not scored, they are just for you to understand the changes in portion sizes.
  • Write a one page (12 font, Times New Roman, single spaced) paper on how portion sizes have changed over the years.

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  1. Address the implications of portion size in relationship to obesity in America today. Were you surprised at the information that you found? Why or why not? (15 points)
  2. Explain ways that could be used to encourage Americans to decrease their portion sizes. (10 points)
  3. Portion Distortion Assignment Question
  • With a large percentage of Americans being classified as overweight or obese, it is important to understand the concept of portions and how they have changed over the years.
  • Visit the Portion Distortion website: www.nhlbi.nih.gov/health/educational/wecan/eat-right/portion-distortion.htm Click on the “Download Portion Distortion I slides set” link.
  • Once you have viewed the slides go back to the main page and click the “Download Portion Distortion II slides set” link.
  • Once viewed go back to the main page. Click “Portion Distortion I” and “Portion Distortion II” (they are bolded) there are quizzes in each one. The quizzes include questions about portion sizes and the amount of calories in select items, and then it talks about exercise.
  • Take the two quizzes. These are not scored, they are just for you to understand the changes in portion sizes.
  • Write a one page (12 font, Times New Roman, single spaced) paper on how portion sizes have changed over the years.
  1. Address the implications of portion size in relationship to obesity in America today. Were you surprised at the information that you found? Why or why not? (15 points)
  2. Explain ways that could be used to encourage Americans to decrease their portion sizes. (10 points) Portion Distortion Assignment Question

 

 
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Food Additives Assignment Paper

Food Additives Assignment Paper

Please answer all of the following questions:

  1. What is the name of yourfood additive? (1 pt)
  2. What is the source of this food additive or how is it made?(1 pt)
  3. Whatis the purpose or function of this additive in foods? (1 pt)
  4. What types of foods is this additive typically used in? (1 pt)
  5. What are the potential health risks, if any, of this particular food additive?(2 pts)

Review the process of how the Food and Drug Administration (FDA) determines the safety of food additives here: HYPERLINK “https://www.cspinet.org/foodsafety/gras.html” https://www.cspinet.org/foodsafety/gras.html. Most companies go through the Option 2 pathway to determine the safety of a food additive.

  1. Do you think thisapproval process ensures the safety of food additives for consumers? Explain why or why not. (2 pts)
  2. Do you think the benefits of consuming this food additive outweigh the potential risks of consuming this food additive? Explain why or why not.(2 pts)Food Additives Assignment Paper

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Please answer all of the following questions:

  1. What is the name of yourfood additive? (1 pt)
  2. What is the source of this food additive or how is it made?(1 pt)
  3. Whatis the purpose or function of this additive in foods? (1 pt)
  4. What types of foods is this additive typically used in? (1 pt)
  5. What are the potential health risks, if any, of this particular food additive?(2 pts)

Review the process of how the Food and Drug Administration (FDA) determines the safety of food additives here: HYPERLINK “https://www.cspinet.org/foodsafety/gras.html” https://www.cspinet.org/foodsafety/gras.html. Most companies go through the Option 2 pathway to determine the safety of a food additive.

  1. Do you think thisapproval process ensures the safety of food additives for consumers? Explain why or why not. (2 pts)
  2. Do you think the benefits of consuming this food additive outweigh the potential risks of consuming this food additive? Explain why or why not.(2 pts)

Food Additives Assignment Paper

 

 
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Intake of Calorie and Nutritional Balance

Intake of Calorie and Nutritional Balance

  • Deliverable length: 400-600–word summary of your research

Course Objective(s):

  • Analyze menus for caloric intake and nutritional balance.
  • Suggest ideas for making healthy foods interesting for the consumer.
  • Develop and produce menu concepts that address specific dietary restrictions or health needs.
  • Analyze dietary restricted menus for caloric intake and nutritional balance.

Assignment

  1. Why is sugar important to the diet?
  2. Explain the usages and functions of sugar in body metabolism and function.
  3. Why have sugars become such a controversial item to consume?
  4. Submit a 1-page summary of your research.
  5. Be sure to use APA format, and include a minimum of 2 references from the year 2000 and greater. Intake of Calorie and Nutritional Balance

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  • Deliverable length: 400-600–word summary of your research

Course Objective(s):

  • Analyze menus for caloric intake and nutritional balance.
  • Suggest ideas for making healthy foods interesting for the consumer.
  • Develop and produce menu concepts that address specific dietary restrictions or health needs.
  • Analyze dietary restricted menus for caloric intake and nutritional balance.

Assignment

  1. Why is sugar important to the diet?
  2. Explain the usages and functions of sugar in body metabolism and function.
  3. Why have sugars become such a controversial item to consume?
  4. Submit a 1-page summary of your research.
  5. Be sure to use APA format, and include a minimum of 2 references from the year 2000 and greater.

Intake of Calorie and Nutritional Balance

 

 
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