A Study On Nutrition Assignment

Why did the patient lose so much weight despite being on a very high-calorie diet?

Mikey’s nutrition-related goal was to maintain his weight at 165 being 5’8”. Based upon the Harris-Benedict Equation (66 + (6.3 x 165) + (12.9 x 68) – (6.8 x 20), Mikey’s over all calories that are needed to maintain his weight are 3,185 per day. My partners’ BMI was equal to 25 which was considered an elevated level, but should be fine for his health. His classification was considered overweight, but with his age and activity level this is not excessive. With a weight loss of three pounds he would reach the optimal weight range. As far as energy intake needs, I suggested the percentage of carbohydrates should be 55% calories, 20% calories from fat and 25% protein. Mikey also needs to consume approximately 38 g of fiber per day.

The five day dietary assessment gave us a chance to see what the patient was consuming and how often. Five to six days a week the patient had fruits, juices, eggs, meat, fish, poultry, and vegetables other than starches during a meal time. Just as often she was having, milk, yogurt, potatoes, rice, other starches, cheese, and soda with sugar with both meals and snacks. In between meals she was enjoying cookies, cake, pies, and pastries at least three times a week, and sugar free gum every day. A few times a month the patient would have Coffee or tea with added sugar or flavorings, sports or energy drinks, and candy during both meals and snacks. Three things that she never consumes are cereals, diet soda, and gum with sugar. C.S. states she

Sarah Miller is a 42 year that is suffering with obesity, and a long history of diabetes. She is 5’5 weighting 450 pounds. She was diagnosed with diabetes at the early age of 20. Her current insulin dose is 10 unit’s regular insulin before lunch and dinner. Mrs. Miller complains lack of motivation, mild fatigue, depression, and difficulty losing weight. She states that she has gained a massive amount of weight since being placed on 10years ago. She has struggled with weight gain since childhood. Her weight has continued to increase over the past 9 years, and she is presently at the highest weight she has ever been. She has been hospitalized for difficulty breathing She states that every time she tries to cut down on her eating, she has symptoms

In this week’s assignment, the claimant was 5'9" and weighed 370 pounds, giving her a body mass index (BMI) of 46 (a BMI of 20-25 is the ideal range for an adult, and a BMI, of greater than 40 indicates a serious weight problem and carries the greatest risk for medical complications. The patient was referred to an endocrinologist for further intervention, placed on appropriate oral medication, and given an appropriate carbohydrate-restricted diet. With ongoing telephonic support from the case manager during the initial trial of medication, the patient showed improvement. The patient regularly attended both Weight Watchers and the bariatric support group meetings, and kept a written log of her meals When the case manager suggested that she identify her

For example, type 2 diabetes can be developed from genetics, dietary habits, and physical inactivity. M.G’s condition was brought on by all three of these factors. M.G’s older sister was said to have type 2 diabetes, and her mother had a history of general heart issues. M.G’s genetic makeup most likely did not cause her to have type 2 diabetes, but because of how she is built it does put her at risk. M.G’s dietary habits are a big contributing factor to her condition, because the more fatty tissue M.G has, the more resistant her cells will become to insulin. For example, given M.G’s diet history, she consumes 5,790 calories a day, on average, people should consume around 2,000 calories a day depending on exercise. M.G is consuming double the recommended calorie intake for the average human, therefore this is causing her to gain weight and her blood pressure to rise and increase her risk of type 2 diabetes. M.G needs to maintain a balanced diet in order to control her diabetes and weight. Based on M.G’s diet history, she is consuming more than four times the recommended intake of cholesterol (1,400 mg instead of 300 mg), six times more saturated fatty acids than the recommended (149 g instead of 24 g), and almost five times more sodium than the recommended (10,135 mg instead of 2,300 mg). These intake values show how much M.G’s eating habits

A specific behavioral objective will be to decrease her serving size at meals and eat only 100 calories each for a morning and afternoon snack. Because the patient has not attended any formal education classes since her diagnosis, it would be beneficial for J.M. to be referred to a nutritionist in order to reinforce the information that she has as well as enlighten her on proper portion size and healthy snacks (AACE, 2011). If she is not able to go to a nutritionist due to cost or the inability to get time off work, there are many calorie counting resources such as www.livestrong.com/myplate/ or smartphone applications that can be utilized at her convenience (Budd & Peterson, 2015).

She has tried multiple approaches to lose weight to include pharmacological treatment, with only short term success. She also has purchased a gym membership that she rarely ever uses. With review of systems she indicated that she does have fatigue and depression. She also had gallbladder disease that required a laparoscopic cholecystectomy. Her most recent blood sugars have caused concern for prediabetes. Her most recent attempt at losing weight was to simply reduce her serving sizes. She lost a total of 3 pounds in 2 month and has gained them back as of this

An important deficit is that most of the patient’s meals come from a food truck at work or from fast food restaurants. He reports eating no fruits or vegetables. His diet is high in salt, carbohydrates and fat. Moreover, he does not exercise. These lifestyle factors put him at risk for obesity, hypertension and cardiovascular disease (Hardy & Gray,

This class was al life changing class and all the materials we have been exposed to were full of precious information about food and nutrition ; but the most important lesson that I learned through this semester is the harm that agribusiness and food companies are doing to our health and to our children health. Big companies are blind when it comes to earning money, they could do anything to make more money even making our kids sick. They are powerful and can manipulate the Medias, the public believes and even laws and policies. Food we buy from those companies is full of pesticides, chemicals, antibiotics, GMOs and flavors. Actually, they are controlling the whole food system from the farm to the supermarket. After this course opened my

During my undergraduate studies, I took a nutrition and dietetics course. This course was designed to teach students the importance of proper nutrition, which foods were considered healthy and which foods were unhealthy. We learned how to make meal plans, grocery list, meal preparation, which foods were good for certain health issues and which foods to avoid. During this course, I learned principals to promote healthy eating and the prevention of diet related disease conditions. I have always been interested in having a healthy lifestyle and staying healthy. This course helped to give me the foundation that I needed to begin the journey to becoming healthy and maintaining it. I feel the instructor and the lessons that we were taught were very well planned and organized. Thanks to a great instructor, my peers and I were able to leave the class knowing so much more about nutrition than we did before the course.

The registered dietician at the WICC department provided lots of education for the clients that I observed. She provided proper nutrition education for their age recommendation based on the MyPlate and food pyramid. She spoke at length with each client about meeting requirements and ways to include certain foods in their diets. She educated the parents on proper weight/height guideline. She provided each parents or client with educational material regarding nutrition guidelines based on age. The pamphlets were based on age starting at 1 year and went through 5 years of age. She also educated the parents of infants on proper nutrition regarding bottle, sippy cup and pacifier use. The appointments were used to give vouchers for purchase

Human nutrition is one of the vital topics discussed in the fields of health, largely because a diet predicts the well-being of the human species. Recently, Americans have been eating a particularly hurtful diet, deficient in nutrients needed to maintain a healthy physiological state. A steady increase of obese and overweight people developed over the course of the last century to present day, and the issue has only recently gained the attention of the public. The cause for concern is due to the health of obese people. They have an increased risk for health complications such as diabetes, high-blood pressure, stroke, cardiac arrest, hypertension, coronary heart disease, cancer (specifically endometrial, kidney, and gallbladder), etc (Head 1-2). Obesity and overweight are ways to define a person with more than normal body fat, which is measured on the body mass index chart (Harvard School of Public Health). According to the Centers of Disease Control, an adult with a BMI between 25 kg/m2 and 29.9 kg/m2 is labeled overweight, making a BMI of over 30 kg/m2 the label for obesity. In children, overweight falls between the 85th and 95th percentile of BMI, with obesity being over the 95th percentile (CDC). In 2012, a total of 68.5% of the adult population is either obese or overweight, and the same qualifies for 16.9% of children (The State of Obesity). Despite the risks associated with an excessive weight, obesity rates have yet to significantly decline for all age groups, and the

Although the investigation was able to provide more knowledge and understanding regarding the relationships between energy, activity levels and carbohydrate intake in order to contribute towards a solution to the problem of obesity, there were many limitations to this experiment that needed to be considered. For the personal data, the dietary observations collected over the two experimental days were not substantial to represent their lifestyle as a whole. Studies led by Burke et al., (2001) demonstrated that individuals can make inaccurate reports in various ways such as altering their dietary intake during period of recording, omitting or underestimating their intake and quantification errors of their consumption. As the group data was a collation of individual’s two-day dietary records, variability and inaccuracy increased considering the wide range of influences each individual may have been subjected to. There were 359 females and 195 males involved in the

‘’Nutrition is the process of taking in nutrients from the foods you eat.’’ (Page 1, http://study.com/academy/lesson/what-is-nutrition.html)