Running head: NUTRITION 1

Nutrition

Institution:

Date:
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Part I: The Diet

Criterion 1: Determination and explanation of whether the patient’s diet is in excess or

deficient of PRO, CHO, and fat

According to Nelms & Sucher, (2015), nutritionists defines a diet as the sum of food

taken by an individual or other creatures. This paper will provide comprehensive information

denoting if J.W., S.W., and C. J. have consumed products having less or excess fat, CHO, and

PRO. Starting with J.W., this person is ingesting lots fats and carbohydrates. J.W. is consuming

fast foods which typically have less nutritional value while viewed against other dishes and

foods. These products are normally frozen and they get deep fried before served to clients hence

having lots of fats. J.W. is moreover taking foods with fewer nutrients thus indicating that he

don’t consume recommended proteins and carbohydrates (Nelms & Sucher, 2015).

On the other hand, S.W. is a Buddhist female patient aged 35 years and she is suffering

from HIV/AIDS. This person has a history of poor dentition and malnutrition. Based on the

S.W.’s past details, it is clear that she is not getting enough proteins, carbohydrates, and fats

since she is undernourished. However, S.W. is having deficient in carbohydrates since she has a

weight that allows her to consume 2,000 kcal but she takes 1200 calories as proposed by the

National Institute of Health. This patient indicates that she is consuming foods with deficient of

fats and proteins. The other patient is a called C.J., a Jewish woman aged 30 years. C. J. is taking

Atkins, hence, an indication that she is consuming a high quantity of protein and carbohydrates.

Otherwise, this patient is has a deficit of fats and therefore she should take foods with the

recommended content of the above nutrient (Peckenpaugh, 2013).

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Criterion 2: Detailed explanation concerning the way each person’s diet meets or fails to meet

the RDA for five or more micronutrients

According to Peckenpaugh (2013), the recommended dietary allowance (RDA) refers the

guesstimated level of nutrient or calories which an individual should consume daily to maintain

good health. Through analyzing the three patients, that is, C. J., J. W., and S. W., it is clear that

all these people have failed to follow the nutritional guidelines dictated by RDA. In particular,

J.W. is taking food with higher calories but fails to consider other nutrients such as vitamins,

minerals, protein, fats, and proteins. Furthermore, S.W. is also taking diet with suitable levels of

calories but she does not observe numerous nutrients including minerals, fats, water, vitamins,

and proteins. Additionally, C. J. is a patient having a Crohn ailment and she appears to consume

Atkins. This type of food normally has a higher content of proteins and calories. Unfortunately,

C. J.’s diet is not having another micronutrient such as zinc, magnesium, calcium, vitamins, and

iron (Peckenpaugh, 2013).

Part II: Disease and Nutrition

Criterion 1: Explanation concerning the personal diet would impact the patient’s ailment

progression and symptoms; the suggested foods which patient should consume and not

consume

There is various food diet that influences the symptoms and progression of different

diseases as it will be found in the cases of C. J., J. W., and S. W. in the view of J. W., this patient

is taking junk food which can damage the kidney as well as making someone become obese.

Moreover, the intake of the above foods can make a person to develop insulin resistance. To be

specific, the junk products have fat and sugar that impact the glucose conveyers in the kidney.
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Similarly, this patient should stop consuming foods with higher calories so as to decline chances

of gaining weight. Also, this person is eating food having low nutrients hence worsening the

diabetic condition. However, the scholars have proposed that J. W. should eat foods containing

minerals which boosts body immunity. Fortunately, this patient is consuming multivitamins thus

maintaining healthy body hence managing to deplete numerous ailment relating to diabetic

condition (Peckenpaugh, 2013).

On the other hand, C.J. is suffering from Crohn’s malady and she is supposed to be

observant about diet to avoid worsening of her condition. In the process of maintaining healthy

living, this patient is consuming Atkins since they have higher contents of calcium to ascertain

that her bones are strong. The researchers have recommended that people with such condition

should avoid taking foods having calories to escape from becoming obese while having weak

bones. Advisably, this patient is supposed to consume Zinc to boost their healthiness.

Conversely, C.J should keep away from taking junk foods to ensure that her body is always fit.

Also, in consideration of S.W., there are numerous dietary factors that she should observe to

sustain her stable health condition. First, this patient is taking foods with recommendable calorie

levels thus ascertaining that her body has enough energy to undertake its normal body functions.

To be specific, this individual is consuming 1200 calories daily as recommended by the National

Institute of Health. Similarly, this patient should eat foods with high minerals and vitamins to

improve her immune system. For instance, S. W. should take nutrients such as beta-carotene and

Vitamin A: yellow, red vegetables, orange, dark green or fruit or red vegetables, whole eggs,

liver and milk (Nelms & Sucher, 2015).

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Criterion 2: The way food interacts with the medicines taken by the patient; the nutrient-based

side effects of medication; and the nutrient recommendations and restrictions for the

medications

The researchers have found that different foods have varying impacts on medications,

hence some treatments tend to be accompanied with some nutrient recommendations and

restrictions. For instance, since J.W. is having hypertension issue, then this consumption of foods

with high calorie, fats and proteins make it affects the treatment of this disease in a negative way.

On the other hand, this patient has Type II Diabetes Mellitus hence being unfit to consume foods

with higher fats and carbohydrates to boost the body healthiness. However, it is recommended

that this patient should eat products with high content of vitamins and minerals to ascertain that

there is no build up cholesterol which can lead to heart diseases as well as insulin-related

problems. For instance, the consumption of high calories hinders the effective performance of

Metformin and Metroprolol hence the patient should instead consume lots of vegetables

(Peckenpaugh, 2013).

Furthermore, S.W. is taking Cobicistat and Darunavir in the medication of HIV/AIDS.

Since, the above drugs are anti-acids for they contain calcium carbonate, magnesium hydroxide,

and aluminum, then the patient needs to take this medicine together with some foodstuffs. For

example, the intake of high calories, fat, carbohydrate, and protein will lead to effectiveness

while applying the above drugs. However, this patient should avoid consuming food with high

caloric to ensure that the person receiving treatment is not exposed to the cardiovascular disease.

Additionally, C, J. is taking sulfasalazine in the treatment of Crohn’s disease. At this point, this

patient needs to consume foods rich in calcium to ensure that the given medicine has worked

properly. During application of sulfasalazine, the patient should avoid fatty products to since
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they can cause diarrhea. Similarly, this patient should consume vitamin D to get healthy bones

(Nelms & Sucher, 2015).

Part 3: Patient Education

Criterion 1: Calculation of BMR, BMI, PRO, CHO and Fat requirements as well as any other

relevant computation Facilitating Development of Nutritional Plan

a) Body Mass Index (BMI)

The BMI is calculated through application of someone’s weight and height and its formula is

BMI = kg/m2

Where the weight is in kilograms and m2 is the height given in meters squared. During BMI

computation, a BMI of 25.0 or above is considered overweight and the recommendable BMI

should range in between 18.5 and 24.9.

b) Basal Metabolic Rate (BMR)

The BMR is denoted as the amount of energy anticipated at rest

The BMR formula for Men: 66 + (6.23 x weight “pounds”) + (12.7 x height “inches”) - (6.8 x

age “yrs.”) The BMR formula for Ladies: 655 + (4.35 x weight “pounds”) + (4.7 x height

“inches”) - (4.7 x age “yrs.”)

c) Protein

Protein (grams) = kg x 0.8-1.8 gm/kg

d) CHO
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Daily Carbohydrate Intake (in Calories) = TDEE – (Protein Intake + Fat Intake) = 2,475

Calories – (495 + 450) Calories = 1,530 Calories

e) Fat

Daily Fat Intake (in Calories) = 20% x 2,475 Calories = 495 Calories from fat

Daily Fat Intake (in grams) = 495 Calories ÷ 9 Calories per gram = 55 grams of fat

Criterion 2: Evidence-Based Nutritional Education Strategy

Smart Goal #1

The patient will observe diet: This plan aims to ensure that the consumed food is not conflicting

with the ongoing medication. Moreover, this plan is ascertaining that the patients have eaten the

best foods which boost their immune and keeps them strong. Additionally, the individual

undergoing treatment should not eat products which worsen the already existing ailment

(Peckenpaugh, 2013).

Smart Goal #2

The patient should take the medication and drugs which allows them to recover. This course will

ascertain that all the persons receiving treatments are provided with medicines which contain

necessary nutrients. Indeed, if nurses shall offer patients with drugs having recommended levels

of nutrients, then it will be easy for the patients to recuperate quickly (Peckenpaugh, 2013).

Smart Goal #3

The third goal is about offering an effective combination of medicines and foods which boosts

the immune. Researchers have found that many diseases fail to end because the physicians are
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unable to guide the patients about feeding while taking different medicines. This strategy will

ascertain that the ill people are advised about efficient ways of controlling and treating diseases

(Nelms & Sucher, 2015).

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References

Nelms, M., & Sucher, K. (2015). Nutrition therapy and pathophysiology. Nelson Education.

Peckenpaugh, N. J. (2013). Nutrition Essentials and Diet Therapy-E-Book. Elsevier Health

Sciences.