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- Please provide three similarities and three differences between Recommended Dietary Allowances & Dietary References IntakesKnowledge regarding Diet Therapy is an integral part of nursing care. Indicate your insights regarding the functions of therapeutic dietsCase Study - Client Age: 50 years Gender: Female Height: 170 cm Weight: 90 kg Waist Circumference: 89 cm Activity Level: No current exercise habits but would like to be more active. Likes gardening and walking RHR: 75 bpm Blood Pressure: 140/87 mmHg Employment: Sedentary (9 - 5pm office based job) Dietary Habits: • She isn't vegetarian or vegan She likes take out on Saturday (Pizza) • She finds herself snacking a lot, particularly at work Average Kcal Intake: 2700 Kcals (47% Fat: 37% CHO: 16% Pro.) Total Cholesterol: 8.3 mmol.L Provide starting point recommendations for your client
- Sports nutrition is an important component of an athlete’s success. Pick a sport (be specific) and include a short recommendation about how you would prepare this athlete for their competition or event. Include a description of their energy system needs, macronutrient needs (dosages, timing, quality), potential supplementation needs, as well as an actionable 3-day sample plan on how these recommendations would be executed as part of a diet plan and relative to training or event times. Finally, comment on how your plan may require alterations if your athlete was vegan. Thank you!Plan and prepare a therapeutic diet. GI Disorder: Diabetes Meal Pattern Menu 1 I Dietary Consideration (e.g. method of cooking, foods avoided, etc)Clients and often seniors commonly require special diets. When a special diet is ordered by a Primary Caregiver (Nurse Practitioner or Physician), the nurse and dietician will develop a plan for meeting the client’s nutritional needs. The following are common special diets: Low sodium; Diabetic; Gluten free; High-fibre 1. Choose one of the diet types and utilizing Canada’s Food Guide complete a one day meal plan including three meals and two snacks. Your presentation of your meal plan must clearly indicate the Canada Food Guide groups.
- Describe the importance of pre- and post-exercise nutrition choicesEvaluating Jane Doe's Carbohydrate Intake Use Jane's Intake Spreadsheet, Intake vs. Goal document, DRI sheet, and Macro sheet to answer the questions below. 1. How many grams of carbohydrates (CHO) did Jane consume? 2. How many kcal from CHO? 3. How many grams of CHO are needed to provide adequate glucose for the brain? 4. Did Jane consume at least this amount? Yes 5. Using Jane's intake spreadsheet, list foods that contain simple CHO, complex CHO, or a mix in the cart below. Use the “Types of CHO" list on page two if needed. Simple CHO Complex CHO Both Simple & Complex CHO food grams food grams food grams No 6. What percentage of total kcal were provided by CHO? (use your intake vs. goals or macro report) 7. How does this compare with the AMDR value discussed in class? 8. If Jane were to consume more than the recommended AMDR range over an extended period of time, would this be a problem? Why or why not? 9. If Jane consumed less than the range, could this be a problem over time? Why…Identify nursing interventions to deliver enteral nutrition safely Describe principles used to prepare and administer medication safely by the enteral route Discuss the purpose and components of an intake and output record
- Why Nutrition Diagnosis is an important part of need assessment ?Nursing teaching plan about obesity with cognitive, affective, and psychomotor.Using the Food Exchange Lists for Meal Planning, distribute the CHO, CHON and Fat Requirement in three meals and two snacks: Breakfast, Morning Snacks, Lunch, Afternoon snacks and Dinner. Diet Prescription: 2,180 kcal: 353 g CHO, 80 g CHON, 40 g Fat.
