Meeting Dietary Guidelines

100-word summary of the EAL, Cochrane, or ASPEN evidence summary of the nutrition related guidelines

The Dietary Guidelines for Americans,2010 contains recommendations for healthy food choices and physical activity for the nation. This report is updated and issued every 5 years by the Department of Agriculture (USDA) and the Department of Health and Human Services (HHS). The information that is presented is fostered by the 2010 Dietary Guidelines Advisory Committee which consists of scientific experts. The goal of the document is to increase knowledge and to put what is learned into action by facilitating heathy eating as well as regular physical activity, with its latter purpose of improving the health of all Americans ages two years and older.

The main aim of the policy is to shape individuals ' eating methodologies, as Americans ought to give more attention to the sustainability of the food they eat. Though there are many guidelines published on Dietary issues, people couldn’t find much information on the type of foods, which keeps them healthy. The Dietary Guidelines for Americans: 2015-2020, eighth edition, which was released on January 7, 2016, was very resourceful.

Proper nutrition is important in maintaining a long and healthy life. Most Americans are rushed due to their busy work schedules, and do not take the time to plan their diets properly. Like me, most Americans are unaware of the importance of eating a healthy diet and consume too many foods without the proper nutrients. Throughout my life I have been fortunate. I have not had any major health problems, and have been able to consume most foods without having to worry about gaining weight. These last two years, however, I started to gain weight and have become concerned with my diet. Changing my poor eating habits has been difficult for me, however, having this assignment has taught me that it is not as difficult as I previously

What nutrients are and how they affect our body, malnutrition, deficiency etc. The guidelines which determine nutritional health including dietary reference values (DRV), what a balanced diet is and how to maintain this, what BMI is and how to calculate it, the eat well plate, I will explain possible influences on dietary intake, assess how these influences may affect the nutritional health of individuals and I will also make realistic recommendations for minimising the impact of negative influences on individuals in a specific health and social care setting.

Nutrition is essential for the whole being of the individual. The body needs nutrients to be healthy and fight off acute illnesses and infections. Mauk (2014) stated that “elderly clients may be at increased risk for poor nutrition due to the fact that they have multiple chronic illnesses… that can interfere with their

national institutes for health, if you are seventy or older you may have nutritional needs for either high or low calories depending on gender or state of

I believe the two most important Dietary guidelines are Helping Americans Make Healthy Choices, and increasing our consumption of vegetables, fruits, and calcium, discussed in Chapter 4. If we continue to help Americans make healthy choices and make those choices visible, we might be able to get more people physically active. Increasing consumptions of vegetables, fruits, and calcium will reduce your risk of many chronic diseases, stroke, cancer, and diabetes. Calcium, fruits, and vegetables make your body stronger and maintain your body, without them your body becomes weak.

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

Nutrition education plays a major role in patient care. When a patient is admitted into the Veterans Affairs Hospital (VA) for treatment they may be put on a specific therapeutic diet. For example, if the patient is diagnosed with diabetes they are put on a carbohydrate consistency diet of 1800 calories per day or, if the patient has hypertension they may prescribe a 2.5g sodium restriction diet. All patients at the VA are assessed by a Registered Dietitian who make the recommendations on which therapeutic diet the patient would benefit from. Following a diet while inpatient is relatively simple because all meals are prepared and served to the patient. The dietitian along with the kitchen staff take care of what types of foods should avoid

Nurses use the enhanced nutritional care by screening the patient using the “Malnutrition Universal Screening Tool” (MUST) to discover if patients are malnourished, deciding on what to do prevent the patient from malnutrition by monitoring and observing the patient when they eat, improving their preference of food to make sure patients have a balanced diet, and evaluating if patients are eating what they receive from nurses and if they are properly nourished. The RCN’s “Nutrition Now” campaign has made preventing malnutrition a goal by creating principles, such as being responsible for making changes to nutrition and hydration care plans, since “nutrition is essential for life, as vital as medication and other types of treatment” (Royal College of Nursing, 2016). Using the enhanced nutritional care principles, the Canadian Malnutrition Task Force created the Integrated Nutritional Pathway for Acute Care (INPAC) algorithm for discovering, treating and monitoring patients who are malnourished in acute

“Nutritional status is measured using evidence-based Malnutrition Universal Screening Tool (MUST), which takes into consideration the patient’s height, weight, body mass index (BMI), and recent unplanned weight loss to determine the overall risk score and category of malnutrition” (Leaker, 2013, The Role of Nutrition in Preventing Pressure Ulcers, para 11). I will use this assessment on my patients to determine the proper action I should take: Should I educate my patient to eat more proteins if they have a low BMI? Do I need to find nutritional supplements for my patients so that their nutritional needs are met? In addition to the MUST assessment, I will perform a visual assessment documenting any present edema, signs of dehydration, dysphagia, and other things that are proven risks for malnutrition that can later lead to the development of pressure ulcers. The article notates that putting patients in an upright position to eat, providing snacks throughout the day, and sticking to a meal schedule on a daily basis can promote good nutrition as well (Leaker, 2013). If I feel that there is nothing else that I can do to ensure my patients are reaching their maximum nutritional status, I will

      Physiological changes and changes in nutritional requirements are not the only cause of elderly malnutrition.  Illness and physical limitations often affect nutritional status, as 19.7% of people over age 65 have at least one disability and 28.8% reported a limitation caused by a chronic condition (9).  For

Direct patient care services are to be provided by qualified, dietetic practitioners. There are many resources available for practicing dietitians. Nonetheless, it is important to use the correct professional resources when providing clinical services. The Academy of Nutrition and Dietetics should be the primary source of information for clinical dietitians because it provides the tools and resources needed to be a food and nutrition leader in any area of practice. The resources available include the Evidence and Analysis Library, Standards of Professional Performance, Standards of Practice, and Code of Ethics for the Profession of Dietetics. Another advantage of using the Academy of Nutrition and Dietetics is that the clinical dietitian can

Due to long working hours, sedentary activity levels, and other personal responsibilities the nurse may assess some community members display a nutrition imbalance related to excessive caloric intake in comparison to expenditure of calories, evidenced by, weight gain of more than 20% over ideal for height and frame. Interventions provided by the community nurse may include education of a balanced healthy dietary regimen that include foods frequently eaten but prepared with less fat and calories for the targeted population. The nurse will weigh each