Nutrition

Running head: NUTRITION Care Plan 1

NUTRITION Care Plan 8

Nutrition Care Plan

Flor Tejada

South University

This week, you will complete work on the course project you began in Week 5, by submitting a nutritional care plan for the client associated with your case to the Submissions Area by the due date assigned.

NTR2050 Course Project

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 completed nutritional 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. When you have completed each part of the project, please submit to the appropriate drop box as a Word document.

Project tasks to be completed in Week: 5

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.

During pregnancy, the unborn baby will get all its nutrients from the expecting mother, but to make sure that both you and baby are healthy and prepared for labor it is important to eat a balanced diet that includes carbohydrates, fats, protein, vitamins, minerals and water. However, eating healthy isn't just about eating the right things, it also involves the foods to avoid as food safety in pregnancy is a priority. Here is a list of some of the foods to avoid or limit to during your nine months of pregnancy:

· Undercooked or raw eggs

· Undercooked or very rare meats

· Raw fish sushi, smoked salmon, Parma ham

· Unpasteurized milk, cheese or yogurts

· Soft, unpasteurized cheeses brie, camembert, or blue veined cheeses (check the label to determine if they are pasteurized)

· Pate/liver has extremely high amounts of Vitamin A and can interfere with the development of the brain.

· Swordfish, marlin and shark has high levels of mercury and can attack the baby's nervous system. Also limit your intake of tuna to 4 medium sized cans (140g drained weight) OR two fresh tuna steaks (170 raw weight) per week.

· Peanuts The Department of Health Guidelines have now been changed due to recent studies show that there is no evidence of peanuts being unsafe to eat during pregnancy even with a family history of allergies.

· Alcohol Excessive alcohol has been associated with many fetal problems and even moderate consumption could affect the baby's brain development.

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.

Preeclampsia is a serious condition of pregnancy and can be particularly dangerous because many of the signs are silent while some symptoms resemble “normal” effects of pregnancy on your body. Many women sufferings from preeclampsia don’t feel sick and may be surprised or become frustrated when they are admitted to the hospital or prescribed bed rest since they still feel well.

High blood pressure is an important sign of preeclampsia. The disease is sometimes referred to as a silent killer because most people can’t “feel” their blood pressure going up. As a result, patient awareness of the warning signs is one of the most important tools we have to successfully help women receive the care they need. We encourage you to familiarize yourself with signs and symptoms included here to empower yourself or others during pregnancy.

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. Pregnancy.

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.

Submission Details:

· Name your document SU_NTR2050_W10A2_LastName_FirstInitial.doc.

· Submit this assignment to the Submissions Area by the due date assigned.

https://www.lamaze.org/Giving-Birth-with-Confidence/GBWC-Post/TitleLink/Nutrition-During-Pregnancy

https://preeclampsia.org/signs-and-symptoms