Category: Nutritional Sciences

NO AI PLEASE One of the nutrition interventions for Hypertension and Cardiovascular disease is to follow the DASH diet. (Dietary Approaches to Stop Hypertension).
Develop a one day meal plan that meets the requirements for the DASH diet and is also low sodium. Submit this is a table (left side is the food at each meal and the right side is the food group and then a column for the amount of sodium)
Sodium goal is < 2300 mg per day. Fruits- 2 Vegetables-3-4 Dairy or calcium source 2-3 Proteins: no more than 6 oz animal proteins Grains 4-6 servings 9 (1 slice of bread of 1/2 cup) Legumes/Nuts- 1 serving PLEASE NO AI

Should look like the one attached, please make it visually appealing and both in word and pdf
Nursing’s primary focus is on the promotion of wellness and disease prevention. In this assignment you will develop and implement a patient educational brochure to educate your patient on the nutritional considerations of a specific disease process. Use any type of publisher software you choose to create your brochure. Information must be in the form of a patient educational brochure. ONLY PDF OR WORD FILE.
Develop a trifold instructional brochure on the nutritional aspects of one of the disorders below:Type 2 Diabetes
Hypertension
Coronary Artery Disease
Chronic Kidney Disease
Cancer
HIV/AIDS
Include in your brochure all points below:Explanation of the pathophysiology of the disorder. Provide 4 risk factors OR 4 symptoms of the disorder.
Two common, specific medications (not classifications of medications) used for the disorder. Explain how medications work to treat the disorder. Include 3 nutritional considerations for each medication. (Example: food interactions, foods to avoid, foods to take with medication).
Identify an evidence-based diet to prevent or reduce the incidence of the disorder.Include at least 3 specific foods that should be included in the diet, provide rational for why foods should be included in the diet for this disease process.
Include at least 3 specific foods that should be avoided in the diet, provide rational for why the foods should be excluded from the diet for disease process.Examples of Evidence-based diets:Dash diet
Mediterranean diet
Low carb diet
Low sodium diet
Low fat diet
Modified fiber and bland diet
Protein restricted
High protein diet
Include the information for at least 2 patient resources. One resource on the evidence-based diet and 1 resource on the disorder. Include name of organization and URL for the citation.
Include images or clipart to support your information. Trifold brochure should look professional.
Include at least 2 evidence-based references (less than 5 years old) included in your brochure to support your information. Proper use of in-text citations and references in APA Style. References must be on brochure.

Should look like the one attached, please make it visually appealing and both in word and pdf
Nursing’s primary focus is on the promotion of wellness and disease prevention. In this assignment you will develop and implement a patient educational brochure to educate your patient on the nutritional considerations of a specific disease process. Use any type of publisher software you choose to create your brochure. Information must be in the form of a patient educational brochure. ONLY PDF OR WORD FILE.
Develop a trifold instructional brochure on the nutritional aspects of one of the disorders below:Type 2 Diabetes
Hypertension
Coronary Artery Disease
Chronic Kidney Disease
Cancer
HIV/AIDS
Include in your brochure all points below:Explanation of the pathophysiology of the disorder. Provide 4 risk factors OR 4 symptoms of the disorder.
Two common, specific medications (not classifications of medications) used for the disorder. Explain how medications work to treat the disorder. Include 3 nutritional considerations for each medication. (Example: food interactions, foods to avoid, foods to take with medication).
Identify an evidence-based diet to prevent or reduce the incidence of the disorder.Include at least 3 specific foods that should be included in the diet, provide rational for why foods should be included in the diet for this disease process.
Include at least 3 specific foods that should be avoided in the diet, provide rational for why the foods should be excluded from the diet for disease process.Examples of Evidence-based diets:Dash diet
Mediterranean diet
Low carb diet
Low sodium diet
Low fat diet
Modified fiber and bland diet
Protein restricted
High protein diet
Include the information for at least 2 patient resources. One resource on the evidence-based diet and 1 resource on the disorder. Include name of organization and URL for the citation.
Include images or clipart to support your information. Trifold brochure should look professional.
Include at least 2 evidence-based references (less than 5 years old) included in your brochure to support your information. Proper use of in-text citations and references in APA Style. References must be on brochure.

Should look like the one attached, please make it visually appealing and both in word and pdf
Nursing’s primary focus is on the promotion of wellness and disease prevention. In this assignment you will develop and implement a patient educational brochure to educate your patient on the nutritional considerations of a specific disease process. Use any type of publisher software you choose to create your brochure. Information must be in the form of a patient educational brochure. ONLY PDF OR WORD FILE.
Develop a trifold instructional brochure on the nutritional aspects of one of the disorders below:Type 2 Diabetes
Hypertension
Coronary Artery Disease
Chronic Kidney Disease
Cancer
HIV/AIDS
Include in your brochure all points below:Explanation of the pathophysiology of the disorder. Provide 4 risk factors OR 4 symptoms of the disorder.
Two common, specific medications (not classifications of medications) used for the disorder. Explain how medications work to treat the disorder. Include 3 nutritional considerations for each medication. (Example: food interactions, foods to avoid, foods to take with medication).
Identify an evidence-based diet to prevent or reduce the incidence of the disorder.Include at least 3 specific foods that should be included in the diet, provide rational for why foods should be included in the diet for this disease process.
Include at least 3 specific foods that should be avoided in the diet, provide rational for why the foods should be excluded from the diet for disease process.Examples of Evidence-based diets:Dash diet
Mediterranean diet
Low carb diet
Low sodium diet
Low fat diet
Modified fiber and bland diet
Protein restricted
High protein diet
Include the information for at least 2 patient resources. One resource on the evidence-based diet and 1 resource on the disorder. Include name of organization and URL for the citation.
Include images or clipart to support your information. Trifold brochure should look professional.
Include at least 2 evidence-based references (less than 5 years old) included in your brochure to support your information. Proper use of in-text citations and references in APA Style. References must be on brochure.

https://www.dovepress.com/fruit-and-vegetable-cons…
Please read the attached article and write a brief summary of it by answering the following questions:

1. What are the current patterns of food consumption in the KSA?
2. What dietary gaps can be identified by analyzing the current food situation in the KSA?
3. Members of which age group have the healthiest diet, and why?
4. In your opinion, what can be done to encourage better patterns of food consumption among the Saudi population?

Assignment:
You are a personal chef for a patient with hypertension. The patient has been prescribed a low-sodium diet, and they are looking for some new meal ideas. You need to create a meal plan that is both healthy and delicious.
Your assignment is to:
Research the dietary restrictions of people with hypertension.
Create a meal plan that includes breakfast, lunch, and dinner.
Write a 300-word explanation of the process, experience, and justification of the ingredients used in your meal plan.