Contemporary Nutrition

In order to determine the nutritional care of Mrs Gale the nursing process will be used. Nursing was described as a problem-solving process with 4 stages termed; assessment, planning, implementation and evaluation by Yura & Walsh (1967) (cited Aggleton & Chalmers 2000). This principle is still used in clinical practice today and is considered to be best practice (Bloomfield & Pegram 2012).

In this assignment I will be describing the characteristics of nutrients and the benefits to the body.

BMI provides some indication as to the patient’s nutritional status. A low BMI is associated with inadequate nutritional intake; this occurs when there is a deficiency or imbalance in the nutrients consumed, which can lead to malnutrition. (Lennard-Jones,1992). However some patients may have a normal or high BMI and be classed as malnourished. This can be because they have a low intake of nutrients such as vitamins and protein, or because they may be consuming the wrong type of foods (Ward and Rollins, 1999).

“Food is essential for life but what we eat is subject to a wide range of

* Explain individuals about the importance of a healthy diet and encourage and support the m to choose healthy options and alternatives.

CO #1 Assess whether nutritional intake provides basic nutrients for optimal health and wellness. (PO #1, PO #2)

1. How did the Dietary Analysis affect your understanding of your current health? Did you identify any particular habits that may be increasing your risk for chronic diseases?

This information is very important for the health and social care profession, as individual tastes have to be taken into account when planning a person’s diet. More and more people are enjoying a diet with herbs and spices. This is partly due to our multicultural society and also because more people are travelling to other countries and tasting different types of food and drink. A person’s diet also needs to be tailored to their health requirements. For example, diabetics and some older people may need to exclude certain foods; likewise, a person’s religious belief may mean that halal meat is a requirement. Asking people about their food likes and dislikes, and what they can and cannot eat, is all part of considering and respecting their diversity.’

4) I cannot answer this question with the information presented, but it should be pretty straightforward to say which foods

There were a number of the things about the individual’s diet that I noticed firstly she doesn’t like change as she is consistent with each food she eats which is not necessarily a bad but in order for her to have a balanced diet she needs to eat a variety of foods.

2. Read all of Part I: “Macronutrients and Energy”. When you are finished, answer the following questions:

In this assignment I am going to be discussing the nutrients within food and how it can affect you, how it can be eaten and is it good or bad. I will also be discussing why we need a healthy and balanced diet and the deficiency, how to make it better and overweight and obesity, what it can cause.

Which data indicates the need for the nurse to evaluate Mrs. Rusk further for altered nutrition? (Select all that apply.)

Use Ch. 1 of Contemporary Nutrition, Ch. 2 of Visualizing Nutrition, supplemental course materials, the University Library, the Internet, or other resources to answer the following questions. Your response to each question should be 75 to 100 words.

Making food choices is a major component in the health and well being of our bodies just a few