Category: Nutrition

Unit 3 Assignment: A Patient With Cardiovascular Disease and Diet Planning
This unit’s assignment involves a patient who has been admitted to the hospital after experiencing acute symptoms associated with cardiovascular disease. Nutrition and associated diet recommendations will be explored in detail. A heart-healthy sample diet will also be developed.
Unit Outcomes addressed in this assignment:
Discuss diet therapy for treatment of CVD.
Develop dietetic and nutritional protocols for clients with chronic progressive degenerative diseases.
Course Outcome addressed in this assignment:
NS335-1: Design a therapeutic menu for a progressive degenerative disease.
Assignment Information:
Imagine that you are working in a hospital setting as a nutrition educator under the supervision of a registered dietitian (RD). You are assigned a referral for a new patient who has been admitted into the cardiac care unit. Your task is to summarize Mr. E’s nutritional and clinical status and to design a realistic meal plan for Mr. E.
Mr. E is a 62-year-old male who works as a lawyer. Access to his electronic medical record shows his most recent clinical data from about 6 months ago when he was evaluated by his family physician:
Weight: 220 pounds
Height: 5’10”
Blood pressure: 140/95
Total cholesterol: 230 mg/dl
Past medical diagnoses: GERD & occasional constipation
Medications: No prescribed medications. Over-the-counter usage of antacid tablets & occasional need of OTC laxatives or enemas.
Social/other: He has no hobbies or outside activities except occasional golf with his friends. His workdays are often long and stressful.
Prior MD advice: During his last checkup, the doctor advised him to start exercising daily and lose 25 lb.
Upon further reading within the referring physician’s medical note and records, you see that Mrs. E has reported that her husband often chews antacid tablets “like candy.” He also has bouts of constipation that sometimes require laxatives or enemas when he becomes “desperate.”
From this current hospital admission record, you were able to gather that Mr. E collapsed during a meeting at work after a sudden onset of severe chest pain that radiated into his left arm. He was brought to the emergency room pale, frightened, and short of breath. He was cold and sweaty, and he vomited shortly after arriving in the emergency room. His nail beds and lips were cyanotic, and his blood pressure was 100/70.
Mr. E was placed on strict bed rest, and a clear liquid diet was ordered after day one; then he progressed to a full liquid diet for 2 days. The attending cardiologist has a standard protocol to progress patients like Mr. E to a low-saturated-fat, 1,200 kcal soft diet on the fourth day. You, as the nutrition educator, visited Mr. E and reported that his appetite was improving and responding well to the treatment. A regular texture diet was then recommended after you reported your findings to the supervising RD. The MD ordered a 1,600 kcal, low-saturated-fat, low-cholesterol diet by the end of the week, and this diet order was written on the discharge paperwork.
The discharge diet specifications were:
1,600 total calories
Total fat: 20% of total caloriesSaturated fat: no more than 7% of total calories
cholesterol <300 mg Just before discharge, you and the RD met with Mr. E and his wife several times to discuss his home care and dietary regimen. You noticed the MD did not address the previous GERD and occasional constipation reports. The RD asked you to contact the attending physician’s office to get verbal approval for appropriate diet therapy discharge orders that address his heart health, GERD, and constipation. Mr. E showed good general recovery and was willing to try the newly modified food plan, but he admitted his wife would need to be the main source of support and meal preparation. Instructions: Respond to the following questions: What is meant by the term "myocardial infarction?" What are the clinical signs and symptoms of an MI? How does it apply to this patient’s scenario? Identify and discuss several of Mr. E’s predisposing risk factors associated with cardiovascular disease. What is the rationale associated with diet progression and modifications (from clear to full liquids and then to solids along with the changes in texture, amount of fats, and total caloric level)? Explain the link between diet recommendations and symptom management. Why should the nutrition educator address his other medical issues (GERD/constipation) when planning the patient’s discharge diet? The cardiologist ordered a 1,600 calorie/low-fat diet. What other advice would you give Mr. & Mrs. E regarding meal planning, preparation, and shopping for recommended foods on the diet? Be sure to include all aspects of his dietary needs related to heart health, GERD, and constipation. Appendix: Write a sample menu for Mr. E to follow when he arrives home. Include realistic food descriptions and accurate serving sizes. To display how the foods meet the guidelines prescribed, including the menu’s totals for: calories total fat cholesterol saturated fat fiber Paper format: Answer questions 1–5 in a 2- to 3-page paper in APA format. Include a title page, introduction, body, conclusion, and reference page. Answer question 6 as an appendix. Be aware that the title page, reference page, and appendix (sample menu) do not count toward the 2- to 3-page minimum. Please organize your paper using a formal paragraph format. Refer to the Writing Center for more information regarding essay format, paragraph format, and introduction and conclusion development. Section 1: Introductory paragraph (incorporate your answer to question 1) Section 2: Body paragraph(s) (incorporate your answer to question 2) Section 3: Body paragraph(s) (incorporate your answer to question 3) Section 4: Body paragraph(s) (incorporate your answer to question 4) Section 5: Concluding paragraph (incorporate your answer to question 5) Appendix: Your response to question 6. One day’s worth of meals/snacks should be included in an organized table/chart. Please include the serving sizes of all foods and beverages. Include the totals for: calories, total fat, cholesterol, and saturated fat. Other nutrients may be included, such as sodium, fiber, and water/fluid recommendations. References: Incorporate a minimum of three quality references. Your textbook may count towards this requirement. You can use reputable websites or other textbooks. The Purdue Global Library offers excellent access to high-quality journal articles. Please use APA style for all in-text citations (quotes and paraphrases) and also for the reference page. Submission Requirements: Submit your assignment to the appropriate Dropbox. To view your graded work, come back to the Dropbox or go to the Gradebook after your instructor has evaluated it. Make sure that you save a copy of your submitted work. Rubric: Follow the grading rubric for full details on assignment point value and distribution. Unit 3 Assignment Rubric

i need to write a literature review for my dissertation which is titled: Understanding food consumption in South Asian households in the UK. below i have attached an example of a literature review for a similar qualitative topic. use the same methods and tables as the example. you first have to find 5 papers that relate to the title Understanding food consumption in South Asian households in the UK, using the methods mentioned in the example. 2.1 Methodology for the Literature Review
2.2 Result of the Literature Review 2.3 Discussion of the Literature Review these are the 3 sections of the literature review plus a conclusion. mine must be written in the same format as the example and the same citation style. please add the referances at the end which should be in Bournemouth Universities Harvard style. or just Harvard style.

Write a term paper on medicinal herb description of curuma tumeric
Objective:Identify and describe non-nutritive, biologic and biochemical active ingredients in medicinal herbs for treatment and prevention of diseases.
Requirements:
a) APA format.
b) 16-20 pagesTyped, double-spaced; 12 point font; 1” margins.
c) Submission: Online: 1- term paper.
Format Points
Title Page Includes title, your name, date, and other pertinent information. 1
Table of Contents All main headings listed and matches pagination. 2
Medicinal Herb Description Describe in detail your assigned medicinal herb based on the text:
PDR for Herbal Medicine. (Note: Include all sections:
Description, Actions and Pharmacology, Indications and Usage,
Precautions and Adverse Reactions, Dosage, and etc…)
History Research and discuss the history of the plant and its use as a folk
medicine.
Biologically Active MolecularStructures
Identify and include the molecular structures of two (2)
functional, biochemical and biologically active molecules based
on the PDR text. Note: When selecting your bioactive molecules,
please make sure to select an approved molecule according to the
“Functional Food Molecule Guidelines”.
Biologically Active Molecule
Descriptions (2)
Describe the two (2) selected functional, biochemical and
biologically active molecules based on the PDR text. Explain in
detail how these compounds exert their effects upon human
health and diseases.
Experimental Studies (2) Research, identify, and summarize at least two (2) peer-reviewed
journal articles discussing an animal and/or human experimental
study (aka a clinical trial NOT a review article) involving your
herb and/or one of its bioactive molecules contained within it. Be
sure to summarize all parts of the study. Your summary should
include all pertinent information under the following headings:
Title, Objective, Methods, Results, and Conclusion. Note: Do not
copy the abstract, use your own words.
References Cite all references in APA format. Include in-text citations.

Watch the video
According to the information in the video, what are TWO likely outcomes of frequently consuming excessive amounts of carbohydrates? To avoid the negative health consequences you just discussed, what guidelines would you follow for consuming your carbohydrates? Should you avoid all carbohydrates as much as possible? What sources of reliable information (give examples) would you use to learn about the types and amounts of specific foods you would consume to achieve an optimal intake of carbohydrates? https://youtu.be/wxzc_2c6GMg?si=uy1P6-HJupyhuaY
Make it 400 words,

Using your textbook as a reference, please define disordered eating lion and explain why you think it is so common. Include the ebook citation (section and/or page number) in your post.
In your opinion, current focus on obesity creates more cases of eating disorders? Why or why not?
Which aspect of media provides the most distorted examples of body image to the public? (List examples.)
Without using names or revealing relationships, do you know anyone who has an eating disorder? Has this person received treatment? If so, what kind?
What do you think is the best way to approach someone that you believe has an untreated eating disorder: Do you think you could make a difference in getting them help?
Using our text as a reference compare and contrast treatment strategies for anorexia lion nervosa vs. bulimia nervosa.
The Connect code includes the digital textbook.
ISBN Follett access 9781265195823 OR 9781265089818
Smith, Collene and Spees
McGraw Hill
2024
7e
eBook

hello, I would like your help on writing my nutrition paper on 24 hour food list. I attached my table format on my 24hr food list , instructions and rubric that’s needed. If any questions please reach out

Literature Review on Mouth cancer. Please look into studies that was done in Micronesia (Pohnpei,Chuuk, Kosrae, Yap, Marshall Island, Guam, Kiribati, Samoa, Hawaii,) throughout the Pacific. It doesnt require any files, just look for articles or sources that you can find on mouth and oral cancer. This assignment is easy, do literature review on mouth cancer. But please use 10 to 20 sources please. Please also include nutrition and dietary related issues and cancers. Please include studies on betelnut and mouth cancer.

Create your own detailed case study involving a disease that affects your project organ system. This disease should be different from the one you described in Benchmark 2 discussion. It should focus on the signs, symptoms, diagnosis, and treatment of disease, and present the case in an engaging style that encourages your classmates to think critically. You would present enough information to guide your reader in his/her research, but you do not tell them what disease your case study is about.
NOTE: If you choose an infectious disease, your case study should NOT include the name of the pathogen that causes it. It is best NOT to reveal the name of the disease you are writing about in your case study.
Create at least 5 follow up questions. The first one should ask, “What is the disease?”

TASK 1- FOOD LOG
You will keep a 3-day food log, where you will record the meals and snacks, along with their nutrients, that you ate throughout each day. You can choose to track this using Cronometer or the provided Word document.
Actions
This week’s focus: water, sodium, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron.
You may record carbohydrates, fat, and protein; however, they are not required for this week. Please see the Everything You Need to Know About- DIETARY ANALYSIS ASSIGNMENTS page for more specific details on this process. TASK 2- ANALYSIS
Please answer the following questions in complete sentences:
In regard to last week’s’challenge’-Did you try your protein/fat additions or replacements? If so, how did it go?
In regard to water-Did you meet the recommendations for water intake? What are considerations that a person needs to make when determining water needs?
What drinks do you mainly drink to meet fluid needs? Do you think that those are healthy choices (caffeine, alcohol, sugar)?
In regard to micronutrients-What is your fruit and vegetable consumption like? Are you meeting recommendations? What are ways that you can increase your consumption?
What were your averages for salt, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron? Were these values above, below, or at the recommended values? Did these averages surprise you?
Were you taking a multivitamin prior to this course? After seeing these values, do you think you will continue taking the multivitamin or will you start taking a multivitamin? Why or why not?
Looking forward-What are foods that you can start eating in order to increase the above micronutrients (except salt!) in your diet?
What are ways that you can cut back on salt in your diet?

Task 1- Food Log
You will keep a 3-day food log, where you will record the meals and snacks that you ate, along with their nutrients, throughout each day. You can choose to track this using Cronometer or the provided Word document
Actions
. This week’s focus: fat, cholesterol, and protein
You may record calories and carbohydrates; however, they are not required for this week. Please see the Everything You Need to Know About- DIETARY ANALYSIS ASSIGNMENTS page for more specific details on this process. Task 2- Analysis
Please answer the following questions in complete sentences:
In regard to last week’s ‘challenge’-Did you try some of your carbohydrate additions or replacements? If so, how did it go?
In regard to fat (general)-What was your averageLinks to an external site. fat intake over the 3 days? Was your fat intake within the daily rangeLinks to an external site. (the AMDR is 20-35% of your caloric intake)? Were you surprised by your averages, why or why not?
What did you eat the most of: saturated fat, trans fat, monounsaturated fat, or polyunsaturated fat?
Which foods contained the most fat? Were you surprised by the fat content of some of your foods? If yes, which ones surprised you?
Reflect on the fats consumed this week. Did some affect the way that you felt (i.e., mood, satiety, etc.)? Which ones? In regard to cholesterol-What was your averageLinks to an external site. cholesterol intake this week? Is this above or below the recommendation of less than 300 mg per day (200 mg if you are at risk for heart disease)? Any surprises? Were there any foods that you ate that help in lowering cholesterol? If yes, what were they? In regard to protein-What are your recommendedLinks to an external site. dietary protein needs?
What was your average protein intake over the 3 days? Based on this average, are you meeting your recommended protein needs?
What are problems with diets that are low in protein? What are problems with diets that have excessive protein?
Would you say that the majority of your protein comes from animal- or plant-based sources?
How difficult would it be for you to switch to plant-based proteins? Why?
Looking forward-How has learning about fat and protein affected your motivation to eat a healthier, more balanced diet?
What are two foods that you can swap in order to:reduce saturated and/or trans fat;
increase monounsaturated and/or polyunsaturated fat;
reduce cholesterol;
reduce animal-based sources and/or increase plant-based sources;
increase protein intake (if protein intake was too low); or
decrease protein intake (if protein intake was too high)?
Challenge!
Implement these changes during next week’s food log! I will ask you about it next week in Assignment 4.