Could someone give me an example or guidelines to complete the following paper?
Diane Nelson is a 49 year old, Native American female. She is currently being treated for hypertension, hypothyroidism and elevated LDL cholesterol levels. She has a family history of hypertension (maternal), coronary artery disease (maternal and paternal) and diabetes mellitus (paternal). At this time she is medications for hypertension; Hydroclorot (25mg daily) and Enalapril (5mg daily) and Levothyoxine (25mg daily) for hypothyroidism. She is not currently taking any medication for cholesterol.
Diane’s current weight is 200 lbs. her IBM is 145 lbs. Height: 5’5’, blood pressure: 140/95, HR: 85 bpm, LDL levels: 190 mg/dL.
In considering family history and current data, Diane will need to change her diet to help lower LDL levels, lose weight, control blood pressure and prevent damage to her heart. Diane’s 24hr diet recall is as follows:
Breakfast:
12oz coffee w/sugar (1 tsp)
1 sausage/egg/cheese sandwich
Snack:
6oz fruit yogurt
Lunch:
16oz bottled water
1 cup tossed green salad w/ 3 tbsp ranch dressing
Snack:
1/3 cup fresh sliced pineapple
1 med. Banana
Dinner:
1 french dip sandwich (1/4 cup roast beef. I slice chedder cheese)
½ cup beef au ju
½ cup French fries
12oz sprite soda
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.
c. 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.
To complete the paper and answer the questions, you will need to follow a step-by-step process. Here are some guidelines:
a. Evaluation of nutritional risk:
- Start by evaluating the client's current health status and medical history.
- Identify any nutritional deficiencies or imbalances.
- Look for potential risks related to the client's conditions and family history (hypertension, hypothyroidism, elevated LDL cholesterol levels, etc.).
- Analyze the client's dietary intake and identify areas for improvement.
Interventions:
- Based on the evaluation, develop a plan to address the nutritional risks.
- Consider dietary modifications, meal planning, and lifestyle changes.
- Include recommendations for exercise, portion control, and stress management.
- Consider the client's preferences, cultural background, and resources available.
Expected outcomes:
- Set realistic goals for the client's improvement.
- Identify measurable outcomes such as weight loss, blood pressure control, and LDL cholesterol reduction.
- Provide a timeline for reviewing and reassessing the client's progress.
b. Goals of medical nutrition therapy and dietary modification:
- Based on the client's conditions and nutritional risk, the goals may include weight loss, blood pressure control, and lowering of LDL cholesterol levels.
- The client's regular diet may require modification to reduce saturated fats, cholesterol, and sodium intake.
- Enteral feedings by tube may not be necessary in this case, but a modified diet plan can be implemented.
Nutrition education teaching session:
- Use a combination of teaching methods such as explanation, discussion, demonstration, and handouts to effectively communicate with the client and their family.
- Focus on clear and concise messages to ensure understanding and retention of information.
Three specific points to teach the patient about the new diet:
1. Explain the importance of reducing saturated fats and cholesterol in the diet to lower LDL cholesterol levels and decrease the risk of heart disease. Emphasize the inclusion of heart-healthy fats like avocados, nuts, and olive oil.
2. Discuss the benefits of portion control and show examples of proper portion sizes for different food groups. Demonstrate how to read food labels to identify hidden sources of sodium and added sugars.
3. Provide guidance on meal planning and preparation techniques to promote healthier eating habits. Teach the patient how to choose and prepare lean protein sources, increase vegetable and fruit intake, and incorporate whole grains into their daily meals.
Tip to avoid potential herb/nutrient/drug interactions:
- Advise the patient to consult with their healthcare provider before taking any herbal supplements or alternative medicines, as they may interact with prescribed medications. Encourage open communication with the healthcare team to ensure safe and effective care.
Remember to approach each section of the paper systematically, and use evidence-based guidelines and resources to support your recommendations.