Category: Nutrition

Written Response: Type this paper into a document of your choice. Save it. You will then CUT & PASTE your paper into the submission box. Be sure to use text formatting to make your presentation easy to review for the reader. For example, use headings, line spacing and bold font to emphasize required elements. Introduction: State your chosen meal and list the macronutrients found in this meal and what food item contains the macronutrient (for example, white bread is predominately carbohydrate but may contain small amount of protein). Paragraph 1 (Macronutrient 1): Choose one of the three macronutrients found in your meal: Summarize the digestive journey of macronutrient 1. Describe where mechanical digestion occurs. Describe where chemical digestion occurs, including: Digestive enzymes involved Where those enzymes are secreted Identify where absorption occurs in the GI tract. Include Accessory Organs Name and describe the role of accessory organs. Explain how these organs contribute to digestion of the meal. Paragraph 2 (Macronutrient 2): Choose one of the three macronutrients found in your meal: Summarize the digestive journey of macronutrient 2. Describe where mechanical digestion occurs. Describe where chemical digestion occurs, including: Digestive enzymes involved Where those enzymes are secreted Identify where absorption occurs in the GI tract. Include Accessory Organs Name and describe the role of accessory organs. Explain how these organs contribute to digestion of the meal. Paragraph 3 (Macronutrient 3): Choose one of the three macronutrients found in your meal: Summarize the digestive journey of macronutrient 3. Describe where mechanical digestion occurs. Describe where chemical digestion occurs, including: Digestive enzymes involved Where those enzymes are secreted Identify where absorption occurs in the GI tract. Include Accessory Organs Name and describe the role of accessory organs. Explain how these organs contribute to digestion of the meal. Summary: Summarize the meal journey and where it ends. Submission: You will cut & paste your written report into the feedback tool link.

There are two water soluble vitamins that can be synthesized by some animals but not by others, including humans: They are Vitamin C (Ascorbic Acid) and Vitamin B12 (Cobalamin). Therefore these vitamins would not be essential nutrients for all species as they are for humans.

For your main post, choose one of the these to begin your thread. Don’t use up a lot of space re-stating all the functions we learned in class, but expand upon them instead. Do you feel you might be at risk for deficiency for the vitamin you choose to start with? What are the consequences of deficiency? Include food sources and how certain dietary choices affect the vitamin’s status in the body. Is it better to obtain the vitamins from food or supplements? Are there toxicity issues with the vitamin of your choice?

Feel free to include your own personal experiences, if applicable. Include at least one credible reference (Text book is OK if you also include an additional reference). Then, reply to at least two of your classmates. One of your replies must be on the vitamin that you did not choose. Feel free to post additional replies to your classmates and to me (replies to me do not count towards your grade). Your own words please!

ONLY USE THIS LINK FOR RESEARCH https://libguides.olympic.edu/index

I’m attaching instructions. This is a 2 part assignment. After the initial post is done I can provide the prompt for the second. I can’t see initial posts till mine is made.

I’m attaching good examples of each post.

I will also attach the first two assignments leading up to this one.

utritional Assessment: Vegan

Nutritional assessment can be defined as the interpretation of information from dietary, anthropometric, clinical and laboratory studies (Gibson, 2005). Such information can be used to assess the nutritional status of populations and/or individuals, though it is recognised that the evaluation of nutritional status is not an exact science since there are so many interactive parameters that affect health, disease and nutrition (Elia et al., 2012).

Well-planned vegan diets can be nutritious and support healthy living for people of all ages. However, it is important people include a wide variety of healthy whole foods to ensure their diet is balanced and this can take some planning (British Dietetic Association, 2019).

Please note that although Registered Nutritionists (RNutr) can work at individual and population levels and can provide nutrition advice directly to individuals and groups, it is recognised that Registered Associate Nutritionists (ANutr) should not normally engage in wholly independent practice, but will be supervised, working within a team and/or with relevant professional oversight and/or mentoring. It is also essential RNutr and ANutr have indemnity insurance (Association for Nutrition, 2020).

Aim: This assessment asks you to consider a practical case where you have a client who is currently happy with their weight but wants to follow a vegan diet. How will you approach this to ensure your client does so in a healthy way? (Please note your client is you!). The specific aim is to design and carry out an assessment to evaluate the current nutritional status including the energy balance status of a client using methods taught on this and on previous modules.

In preparation for the report consider:

1. Body composition – Will you measure BMI, waist & hip circumferences and/or skinfolds to assess the body composition of your client?
2. Energy balance –

This is the data to go off of

Measurements

Age 21

Weight 72kg

Height 6ft

Barometric pressure (MMHg) 982

Room temperature (oC) 19.1

VE(1) 17.2

Sample temperature (oC) 17.6

Sample collection time (s) 5 min

VO2(I/min) 19. 10

VCO2 (ML/Min) 23.60

Ambient temp 19.19

Litters 17.2

Energy expenditure how will you calculate your clients energy needs? Will you measure BMR/RMR using Douglas bags or use an equation? Will you ask them to complete a physical activity diary, wear a pedometer, or other lab measurements of energy expenditure? Will you use PALs to calculate overall 24h energy expenditure?

Dietary intake what method will you use to plan a suitable vegan diet, will you create a menu or will you ask them to complete a food diary or a FFQ, and how will you provide advice based on this? How does the dietary intake relate to the reference nutrients intakes (RNIs) and does the energy intake match the energy expenditure?

1. Ethics, medical conditions & other questions you may wish to ask –

For this assessment, a form detailing medical concerns and family history has revealed no health issues, the client has no medical concerns. But you may need to ask about dietary restrictions e.g. religious, allergies, even food likes and dislikes. You will also need to complete a health screen questionnaire and consent form.

Writing up the Report

The report should be written using the following guidelines

• Please ensure your work is anonymous and the name of the client is confidential.
• 2000 words

Introduction

Describe the reasons for nutrition assessment for a person following a vegan diet including the importance of measuring body composition, dietary intake (including energy intake), energy expenditure and energy balance.

Aim

Nutritional assessment of a healthy person (you) who wants to follow a vegan diet.

Methods

Give a detailed and concise description of the methods you used and if necessary, the instructions provided to the client.

Results

Present your findings from the body composition, energy expenditure, and dietary intake measurements, compare to standards such as the RNIs using text and tables as necessary.

Raw data should be put in an appendix.

Discussion

Points to consider:

Did the body composition assessment provide useful information?

Was the diet appropriate, did it meet the RNIs, what changes to the food intake would you make if your client is to continue following a vegan diet?

Did you measure BMR or RMR or total energy expenditure?

Is your participant in energy balance and what are the long term implications for this?

Does your participant need to be referred to another health professional e.g. a GP or a physio?

How could your assessment be improved for greater accuracy?

Conclusion

Summarise your findings and put them in into the vegan context, what was the overall outcome?

After completing all the readings. Write a report on best practices for telehealth as a Registered Dietitian with an outpatient counseling business. Start by defining telehealth. Make sure to include any laws that are pertinent for utilizing telehealth. How does state licensure of RD’s factor in? What are the technological requirements? What services are out there that can be utilized and still meet the privacy and HIPPA requirements. Does this affect an RDs ability to charge insurance for services? How would you collect payment? Is there any research on the efficacy of telehealth compared to in person counseling? Explore that. Feel free to include any other information you would like to about telehealth. Also research the new trend of companies that provide RD services like Nourish and Fay to include in your assessment of telehealth and the dietitian. Are these good opportunities? How do the different companies compare? Times New Roman 12 font, double spaced. Make sure to use AMA to cite your sources and format your bibliography page according to AMA style. You should have a minimum of 3 sources. Word count: 1000 words (4 pages). book: Silver HJ, Stollman N. Making Nutrition Your Business: Building a Successful Private Practice. 2nd ed. Academy of Nutrition and Dietetics; 2019.

Purpose: Nutrition Applied assignments require that you think critically about textbook readings, other reliable sources of nutrition information, and the data generated by your 3-day dietary analysis. This will require analysis, inference, problem-solving, and clear communication.

All of these critical thinking skills are essential in health care professions and are developed throughout the academic pathway to those professions.

Task: Download the attached file. Complete the homework document and upload the document along with the All Daily Reports file (same used in the Welcome Unit) through the Assignment section of Canvas.

Choose one of the fat soluble vitamins (i.e., vitamin A, D, E, or K). Using at least three peer-reviewed scientific journal articles, write a 2- to 3-page report discussing clinical uses of your chosen vitamin. You should also include information regarding the main chemical components, DRIs, symptoms of deficiency and toxicity, food sources, and any spectrum of age issues. What are your general conclusions regarding the therapeutic use of your chosen vitamin based on your investigation?

This is a standard research paper and should include 23 pages of content, in-text citations, and title and reference pages. (100 points)

In addition to journal articles, you are welcome to supplement with information from your course texts.

Include appropriate references and follow the guidelines of APA formatting. For APA guidelines, refer to the following sections in the Writing Center: Writing Resources > Using Sources.

• An Introduction to APA Citation
• Sample APA Citations
• APA Manuscript Style

Attached are 2 sources on vitamin K

Nursings 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.

Need help? Here’s a YouTube video on creating a trifold brochure:

1. 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

1. 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.

Double check that you have submitted the correct file. You will not be able to resubmit after grading. Only PDF or Word files will be accepted.

N225 Week 7 Nutrition Education Project (1) (1)

N225 Week 7 Nutrition Education Project (1) (1)

CriteriaRatingsPtsThis criterion is linked to a Learning Outcome

Learning Outcome: Pathophysiology

30 pts

Proficient

Explain Pathophysiology of disorder. Provides at least 4 risk factors OR 4 symptoms of disorder. Use Lay terms to educate patient.

25.5 pts

Acceptable

Explain Pathophysiology of disorder. Provides at least 3 risk factors OR 3 symptoms of disorder. Use Lay terms to educate patient.

22.5 pts

Needs Improvement

Explain Pathophysiology of disorder Provides at least 2 risk factors OR 2 symptoms of disorder. Use Lay terms to educate patient.

19.5 pts

Unsatisfactory

Explain Pathophysiology of disorder Provides at least 1 risk factor OR 1 symptom of disorder. Mostly used medical technical terms.

0 pts

Missing

Does not provide Pathophysiology of disorder OR does not provide any risk factors or symptoms of disorder.

30 pts

This criterion is linked to a Learning Outcome

Learning Outcome: Medications

30 pts

Proficient

Provides information on 2 specific medications used to treat the disorder. Clearly explains how the medication works to treat disorder. Includes 3 nutritional considerations for each medication.

25.5 pts

Acceptable

Provides information on 2 specific medications for the disorder. Mostly explains how the medication works to treat disorder. Includes 1-2 nutritional considerations for each medication.

22.5 pts

Needs Improvement

Provides information on -1-2 specific medications for the disorder. Vague information on how the medication works to treat disorder. Includes 1 nutritional consideration for each medication.

19.5 pts

Unsatisfactory

Provides information on 1 specific medication for the disorder. Vague or incorrect information on how the medication works to treat disorder. No nutritional education provided.

0 pts

Missing

Does not discuss medications to treat disorder.

30 pts

This criterion is linked to a Learning Outcome

Learning Outcome: Evidence-Based Diet Recommendation

40 pts

Proficient

Provides an evidence-based diet to prevent or reduce the incidence of disorder. Provides 3 specific foods to be included and 3 specific foods to be excluded from diet. Rationales provided.

34 pts

Acceptable

Mostly provides an evidence-based diet to prevent or reduce the incidence of disorder. Provides 3 specific foods to be included and 3 specific foods to be excluded from diet. Rationales provided.

30 pts

Needs Improvement

Mostly provides an evidence-based diet to prevent or reduce the incidence of disorder. Provides 2-3 specific foods to be included and 2-3 specific foods to be excluded from diet. Vague Rationales provided.

26 pts

Unsatisfactory

Provides a vague diet may or may not be evidenced based to prevent or reduce the incidence of disorder. Provides 1-3 specific foods to be included and 1-3 specific foods to be excluded from diet. No rationales provided.

0 pts

Missing

No evidence-based diet provided

40 pts

This criterion is linked to a Learning Outcome

Learning Outcome: Patient Resources

20 pts

Proficient

Provides at least 2 patient resources. 1 resource on the EB diet and 1 resource on the disorder. Name and URL to organization provided.

17 pts

Acceptable

Provides at least 1 patient resources on disorder and 1 resource on proposed diet. URL provided; name of organization missing.

15 pts

Needs Improvement

Provides at least 1 patient resources on disorder or 1 resource on proposed diet. URL and organization name provided.

13 pts

Unsatisfactory

Provides at least 1 patient resource on disorder or 1 resource on proposed diet. No URL or organization name provided.

0 pts

Missing

No patient resources

20 pts

This criterion is linked to a Learning Outcome

Learning Outcome: Creativity

15 pts

Proficient

Professional look and organization of information in tri-fold brochure (front and back) no grammar/ spelling mistakes. Uses pictures or images to support information.

12.75 pts

Acceptable

Professional look and organization of information in tri-fold brochure (front and back) minor grammar/spelling mistakes. Uses pictures or images to support information

11.25 pts

Needs Improvement

Information in tri-fold brochure (front and back) disorganized or multiple grammar/spelling mistakes. Uses pictures or images to support information.

9.75 pts

Unsatisfactory

Information in brochure disorganized or Multiple grammar/spelling mistakes. Does not include pictures or images to support information. Did not use tri-fold brochure format

0 pts

Missing

Information unreadable, multiple mistakes, information is unclear

15 pts

This criterion is linked to a Learning Outcome

Learning Outcome: References

15 pts

Proficient

Provides at least 2 references less than 5 years old to support information in brochure. Appropriate use of in-text citations and APA formatted references within brochure.

12.75 pts

Acceptable

Provides at least 2 evidence-based references less than 5 years old to support information in brochure. Appropriate use of in-text citations and APA formatted references within brochure. Minor mistakes in APA

11.25 pts

Needs Improvement

Provides at least 2 evidence-based references may be more than 5 years old to support brochure content. Appropriate use of in-text citations and APA formatted references within brochure. Multiple mistakes in APA

9.75 pts

Unsatisfactory

Provides at least 1 evidence-based reference may be more than 5 years old to support brochure content. Reference not in APA format OR Resources not found included in the brochure.

0 pts

Missing

No references provided to support information

15 pts

Please use https://www.heb.com/

New braunfels

At least 2 sources have been referenced and at least 1 reference is from peer-reviewed sources. Proper APA format was used both for in-text citation and for the reference section with no inaccuracies in APA formatting.