by admin | Nov 23, 2022 | Nutrition
I’m gonna provide you the diet form form my patient and i want you to answer these questions based on that. my major is about dental hygiene so i need someone who is familiar with nutrition and also with dental material. if you do well i will add good tips
Complete analysis of carbohydrate intake:
Analysis of BMI
Identification of activity level
Identification of nutritional focus and counseling:
Select the 3-day date range and create report:
Annotate food groups and calories section:
Assess average daily kilocalories
Discuss inadequacies and excesses:
Carbohydrate Analysis:
List fermentable carbohydrates and discuss if it is cariogenic or non-cariogenic:
Calculate acid exposures for each day:
Give specific recommendations for modifications:
Food Group Report:
Save the Food Groups & Calories report to print or to annotate electronically:
How do the average total daily kilocalories compare to the recommended amount?
In which food groups has the intake been adequate /inadequate?
In which food groups has the intake failed to meet / exceed the recommendations?
14. Nutrition and Health:
Correlates nutritional findings with systemic and oral conditions:
15. Nutritional Goals:
Addresses goals supported by findings and makes necessary modifications at nutritional reevaluation:
16. Correlation of Nutritional Findings:
Supports treatment plan, OHI recommendations, and clinical findings:
17. Nutrition Recommendation Letter or OHI/Nutrition Pamphlet:
Realistic nutritional recommendation letter or OHI/Nutrition pamphlet for the Patient:
by admin | Nov 23, 2022 | Nutrition
Record your personal food intake for 48 hours. The 48 hours does not need to be consecutive. On the MyPlate PDF MyPlate, MyWins p. 2, write in foods/drinks under each food group with serving size checked on the left. Write in your activity minutes on the right. Submit the filled-out MyPlate PDF to the Dropbox in Brightspace.
Lastly, reflect upon your results. Answer the following questions and summarize your results on a Discussion Board Post. Compare your food intake to the recommendations and serving sizes listed on www.ChooseMyPlate.gov. Did anything surprise you? Describe 3 healthy choices you are currently making. Give suggestions for 3 healthy diet changes you may need to make. What did you learn from this assignment? How can you share this knowledge with the children you’ll work with in the future?
For this, you can make something up. I uploaded myplate.
by admin | Nov 22, 2022 | Nutrition
Objective Profile for client Jeremy Smith, male
Height: 70 inches Weight: 210 lbs Lab results from recent physical: Total serum cholesterol: 377 mg/dL Triglyceride level: 230 mg/dL
HDL level: 29 mg/dL
LDL level: 163 mg/dL
Blood pressure: 175/96
Personal health history: The client has had physicals every 3-4 years. The client was identified with having high blood pressure at his last physical a year ago, but did not want to start a prescriiption medication and wanted to try to reduce sodium intake per his physician’s recommendations. The client is a local construction worker and works 5 days a week, 8 to 10 hours a day.
Family history: The client’s father smoked for 30+ years and passed away from a heart attack at age 58. The client’s mother was diagnosed with diabetes at age 45 and is still living. The client’s brother has high blood pressure and hypercholesterolemia and controls with diet and medication modifications.
24 hour Diet Recall for Client:
Breakfast: Cooked at home: 2 fried eggs or scrambled eggs, 2 slices of buttered toast, 2 pieces of turkey bacon, 1 cup coffee
Lunch: Fast food Double Cheeseburger, medium French fries, 44 ounce cola soda
Dinner: Cooked at home: 8oz ribeye steak, 6 fried shrimp, 1 medium loaded baked potato with butter, cheese, bacon, ½ cup cooked broccoli, 20oz sweet tea
Bedtime Snack: 8oz whole milk and 4 Chocolate Chip Cookies
Respond to the following questions:
1. What health concerns do you have for your patient?
2. What thoughts do you have for your patient concerning his food preparation methods? Are there any recommendations you could suggest?
3. Thinking about this study of meats and eggs, what are your thoughts on your patient’s food selections? Do you have any recommendations for healthier options?
by admin | Nov 22, 2022 | Nutrition
For this assignment, you will answer questions about a patient named Emily Johnson, a patient who has turned to a fad diet for weight loss.
Emily Johnson is a 38-year-old mother of 2 who presents to her primary care physician’s office with rapid heartbeat, rapid breathing, dizziness, and fatigue. During initial intake, Emily states that she began the Military Diet after being disappointed by her weight at her last doctor’s appointment. She weighed 196 pounds (height 5’4”) at her appointment and since starting the diet last week she now weighs 188 pounds. She has been following the “Military Diet” which consists of half a grapefruit and black coffee for breakfast, 1 slice of toast, ½ cup tuna with coffee for lunch, and 3 ounces of grilled chicken, ½ apple, and 1 cup of green beans with tea for dinner. She has been following this eating pattern for 7 days. She reports that she is not exercising, and prior to this latest diet, she was eating on the go most meals, frequently dining out or driving through fast-food restaurants. Her doctor determines that she is severely dehydrated and recommends that she see you to create a healthy, safe, weight loss program.
To complete this assignment you will need to fill out the worksheet that I have attached for you.
by admin | Nov 22, 2022 | Nutrition
Sections C-G is what is responsible for this assignment. Attached are the guidelines and the PowerPoint sample. Sources used must be within the past 5 years.
by admin | Nov 22, 2022 | Nutrition
Objective Profile for client Jeremy Smith, male
Height: 70 inches Weight: 210 lbs Lab results from recent physical: Total serum cholesterol: 377 mg/dL Triglyceride level: 230 mg/dL
HDL level: 29 mg/dL
LDL level: 163 mg/dL
Blood pressure: 175/96
Personal health history: The client has had physicals every 3-4 years. The client was identified with having high blood pressure at his last physical a year ago, but did not want to start a prescriiption medication and wanted to try to reduce sodium intake per his physician’s recommendations. The client is a local construction worker and works 5 days a week, 8 to 10 hours a day.
Family history: The client’s father smoked for 30+ years and passed away from a heart attack at age 58. The client’s mother was diagnosed with diabetes at age 45 and is still living. The client’s brother has high blood pressure and hypercholesterolemia and controls with diet and medication modifications.
24 hour Diet Recall for Client:
Breakfast: Cooked at home: 2 fried eggs or scrambled eggs, 2 slices of buttered toast, 2 pieces of turkey bacon, 1 cup coffee
Lunch: Fast food Double Cheeseburger, medium French fries, 44 ounce cola soda
Dinner: Cooked at home: 8oz ribeye steak, 6 fried shrimp, 1 medium loaded baked potato with butter, cheese, bacon, ½ cup cooked broccoli, 20oz sweet tea
Bedtime Snack: 8oz whole milk and 4 Chocolate Chip Cookies
Respond to the following questions:
1. What health concerns do you have for your patient?
2. What thoughts do you have for your patient concerning his food preparation methods? Are there any recommendations you could suggest?
3. Thinking about this study of meats and eggs, what are your thoughts on your patient’s food selections? Do you have any recommendations for healthier options?
