Choose from one of the following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age

Task 1:

Choose from one of the following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age.

List the specific nutrition issues affecting individuals in your selected stage.

Task 2:

Choose a disease or medical condition that could possibly, or commonly, affect your individual. This could be anything ranging from diabetes to cirrhosis.

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:

Anthropometrics, relevant biochemical tests, clinical assessment, and dietary intake analysis.

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.

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): (This is what need to be completed)

DO BOTH TASKS

Task 1:

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.

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:

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.

Make sure to include as much information as possible for part 2 of the course project. This assignment is worth 240 points!  Don’t forget….detail, detail, detail!

Make sure that you address areas such as:

Based upon review of the diagnosis, dietary recall, social/psychological profile of the client, medications, lab values, clinical observations, what are the nutrition risks for this client?  As an example, client might be at risk for a calcium deficiency age, gender, family history, low calcium intake, low BMI. client might be at risk for energy-protein deficiency due to living below the poverty level, poor PO intake, and having to feed 5 children.

Would your client benefit from a restriction in dietary intake?  How might this benefit the “diagnosis”?  What research would support this restriction?  What would the dietary restrictions look like?  Give some menu/food examples.

What goals will be set for the client for the short term (3 months)?  What are the goals for the long term (9+ months)?   As examples: gaining/losing a certain number of pounds of body weight; increase/decrease in a lab value; ability to write a menu for the dietary restrictions; etc.

For each goal identified, make sure to include interventions.  As examples: How will the client be able to reach the weight loss/gain?  What steps will need to be taken to decrease/increase the lab values?

Would your client benefit from vitamin/mineral or other OTC supplements?  What would the purpose of these supplements be?  What might be the contraindications for these supplements?

How will the information be presented to the client?  What educational materials will be used?  What additional resources would be appropriate for the client in the long term?

What is one tip that the client can use to avoid any herb/nutrient/drug interactions?

You will want to follow APA formatting for this projects.  Some key features to remember are:

• Inclusion of title page-Title of paper, your name, University
• Inclusion of reference page with references alphabetized
• Double spaced
• Properly documenting in-text citations
• Indented paragraphs-1/2 inch
• Font size/type-12 Times New Roman
• Third person
• Margins-1 inch all around

Your similarity score should be no greater than 20% per the Turnitin report.  Here are tips to ensure that you have a low similarity score:

• Don’t include assignment directions and/or questions.
• Don’t copy/paste information from the Internet, other student’s papers, or other sources of information
• Don’t use directly quoted material from outside sources; read and state these ideas in your own words

There is a sample file attached to this posting to assist you.