Nutritional Care Plan
For this project, you will identify a case study and then develop a nutritional care plan for the client associated with that case.You should begin working on your project in advance of Week 5 as you construct the details of your case.The completednutritional care plan for your client is due in Week 10.
Please read this entire document to gain understanding of the project scope and those tasks you will complete.This project will take you several weeks to complete.Do not delay beginning the work on this project.
Project tasks to be completed in Week: 5 (Week 5 Attached below)
Task 1:
a. Choose from one of the following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age.
b. List the specific nutrition issues affecting individuals in your selected stage.
Task 2:
a. Choose a disease or medical condition that could possibly, or commonly, affect your individual.This could be anything ranging from diabetes to cirrhosis.
b. 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:
(i). Anthropometrics, relevant biochemical tests, clinical assessment, and dietary intake analysis.
c. 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.
d. 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.
Project tasks to be completed during Weeks 6–10 (due during Week 10):
Task 1:
a. 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.
b. 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:
a. Describe your nutrition education teaching session with your patient
and/or their family. What teaching methods will you use (explanation,
discussion, demonstration, handouts, etc.)? 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.
Expert Solution Preview
Introduction:
This project is designed to help medical college students develop a nutritional care plan for a specific client based on a case study. The project is divided into two tasks: Task 1 to be completed in Week 5 and Task 2 to be completed during Weeks 6-10. In Task 1, students will choose a specific stage and identify nutrition issues affecting individuals in that stage. They will also choose a disease or medical condition that could affect the individual and create a case study based on an actual client or a hypothetical patient. In Task 2, students will create a nutritional care plan for their client, evaluate nutritional risk, list interventions, and expected outcomes. They will also describe their nutrition education teaching session with the patient and/or their family.
Answer:
Task 1:
a. The selected stage is adulthood, where individuals commonly face issues related to maintaining a healthy weight, managing stress, and avoiding chronic diseases like cardiovascular disease and type 2 diabetes.
b. The selected medical condition is cardiovascular disease (CVD), which is a common condition affecting many adults. The case study is based on a hypothetical 45-year-old male, Mr. X, who has been recently diagnosed with CVD.
Mr. X’s anthropometrics included a BMI of 28.8 kg/m2, waist circumference of 102 cm, and a blood pressure of 150/95 mmHg. His relevant biochemical tests showed high levels of LDL cholesterol (160 mg/dL) and triglycerides (200 mg/dL) and low levels of HDL cholesterol (40 mg/dL). Mr. X’s clinical assessment revealed signs of atherosclerosis, including chest pain and shortness of breath during physical activity. His dietary intake analysis showed a high intake of saturated fat, trans fat, and refined carbohydrates.
Mr. X is currently taking lisinopril for hypertension and atorvastatin to control his cholesterol levels. Potential herb/nutrient/drug interactions that may be relevant in this case include grapefruit juice, which can increase the risk of muscle pain and damage in patients taking atorvastatin.
c. Mr. X’s cultural background is American, and he comes from a middle-class family with no significant psychosocial variables.
Task 2:
a. The nutritional care plan for Mr. X includes an evaluation of nutritional risk, a list of interventions, and a list of expected outcomes. Mr. X is at high risk of CVD due to his elevated LDL cholesterol, high blood pressure, and atherosclerosis. Interventions for Mr. X include: a) reducing saturated and trans fats and increasing intake of fruits, vegetables, whole grains, and healthy fats, b) reducing salt intake to control blood pressure, c) engaging in regular physical activity, and d) reducing stress through relaxation techniques like yoga or meditation.
The goals of medical nutrition therapy for Mr. X are to improve lipid levels, control blood pressure, manage weight, and reduce inflammation. An appropriate diet for Mr. X is the Dietary Approaches to Stop Hypertension (DASH) diet, which is a high-fiber, low-fat, low-sodium diet that emphasizes fruits, vegetables, and whole grains. Mr. X will also need to reduce his intake of red meat, processed foods, and sugary beverages. Based on his current dietary intake, a 20% calorie reduction is recommended to achieve weight loss.
b. The nutrition education teaching session with Mr. X will use a combination of explanation, discussion, and demonstration. Three specific points that need to be taught to Mr. X are: a) how to read food labels and choose heart-healthy options, b) the importance of regular physical activity and how to incorporate it into his daily routine, and c) the need to monitor changes in blood pressure, cholesterol levels, and weight to track progress. A tip to avoid potential herb/nutrient/drug interactions is to avoid consuming grapefruit juice while taking atorvastatin.
