NUR1172 Nutritional Principles in Nursing Module 1 Discussion Dietary Likes and Dislikes Awareness Our nutrition and eating patterns are shaped by our perceptions of food; what we have learned to like and dislike, what we feel is healthful, and it is even formed by our family, cultural, and religious beliefs. For this discussion, list five foods/liquids you like and five foods/liquids you don’t like and/or avoid. For each you like, describe why you like them. For example, you might say I like to eat chocolate chip cookies because they remind me of my grandmother. For the five you do not like to eat/avoid, explain why. For example, you might say I don’t eat lima beans because they taste too mushy in my mouth or I don’t drink milk because I am lactose intolerant, or I don’t eat beef because of religious beliefs. In addition to explaining why you don’t like the five foods/liquids, also include what it would take (if possible) for you to overcome your dislike of the food/liquid. NUR1172 Nutritional Principles in Nursing Module 3 Discussion Nutrition and Weight Status Directions: Review all the materials discussed in this and the preceding module. After reading the information and guidelines, discuss why nutrition and weight status are important for health. Post one reference you used for the evidence-based information you are discussing. NUR1172 Nutritional Principles in Nursing Module 4 Discussion Dietary Concerns of Older Adults Discuss dietary concerns and barriers for an older adult to maintain appropriate nutrition levels. Identify the types of concerns and barriers they may encounter. Include two client teaching and nursing interventions for prevention of nutritional deficits as well as the consequences of inadequate nutrition and hydration. NUR1172 Nutritional Principles in Nursing Module 6 Discussion Common Medication-Nutrient (Food) Interactions For this discussion forum, find three interactions between medications and nutrients (food). List the interaction, foods to avoid while taking the medication, and describe key points that should be included in client education regarding the interactions. You can use Epocrates to find your information https://online.epocrates.com/, or Medline Plus http://www.nlm.nih.gov/medlineplus/druginformation.html, or any other evidence based resource. NUR1172 Nutritional Principles in Nursing Module 7 Discussion Clinical Case: GI Diet Therapy Clinical Case: Mrs. G. is a 45-year-old female arrives at the emergency department where you are working with complaints of burning pain in her chest and throat and a sour taste in her mouth. She states this pain has been going on for years after she eats certain foods. She has a large, extended family and does all of the cooking. She is Hispanic and likes to cook her special recipes because she believes that “these foods are good for herself and her family.” She is very proud of her cooking and believes that is one of her main contributions to her family. She has never been sick and does not like to take pills. She is examined by the emergency room doctor and diagnosed with Gastroesophageal Reflux Disease (GERD). The doctor has ordered medication for you to administer. These medications include a proton pump inhibitor (Prilosec), and a Histamine 2 blocker (Pepcid). He also prescribes the proton pump inhibitor to be taken at home for the next two weeks. Mrs. G. starts to feel better and is ready for discharge. You will be providing the client teaching and discharge instructions about GERD. In your discussion about GERD include: Dietary suggestions you would make What foods and liquids she should avoid What changes she should make Barriers she will face in making these changes and how they can be overcome Include APA formatted references if used. NUR1172 Nutritional Principles in Nursing Module 9 Discussion Diet Therapy Considerations for People Living with HIV/AIDS Directions: For this discussion you will review “Living well with HIV/AIDS – A manual on nutritional care and support for people living with HIV/AIDS” http://www.fao.org/docrep/005/y4168e/y4168e00.HTM Then respond to the following: 1. What are three diet therapy considerations that must be made for people living with HIV/AIDS? 2. Why is it important for them to adhere to these dietary requirements? 3. What may happen if they don’t? 4. What two strategies can you use to facilitate adherence? NUR1172 Nutritional Principles in Nursing Module 10 Discussion Eating Disorders, Nutritional Support Directions: In this video a 12 year old girl, Briana, is struggling with morbid obesity. She weighs over 300 pounds. She has been told that being this overweight will affect her health. She also feels very self-conscious about her weight and is bullied by her classmates. Briana’s parents express concern about her health as well. When her mother is interviewed about what food she serves the family she appears to be very interested in making any necessary changes. A trip to the market to find out what she purchases for family meals reveals that she does not seem to know what would be best to prepare for Briana so she can lose weight. Briana’s mother appears to be “stuck” on buying what she thinks are healthy foods which includes canned vegetables and very little fresh fruit and vegetables. Here is the link to the video, “A 12 Year Old’s Struggle with Morbid Obesity” Describe how Briana’s mother should change meal preparations to be healthier. Describe strategies that might engage Briana in the process of preparing the meals. NUR1172 Nutritional Principles in Nursing Module 1 Assignment Reflection Think about your own nutrition and diet. If you were asked to give yourself a rating from 1 to 5, with 5 representing the most “healthy eater,” what number would you give yourself? If your rating was 4 -5, what are you eating and doing with regard to your nutrition that reflects this rating? What do/can you do to ensure you will continue to do these things even if you have limited time or are stressed? If your rating was 3 or below, what two changes might you make in your eating patterns to improve your nutrition and diet? NUR1172 Nutritional Principles in Nursing Module 2 Assignment Macronutrients and Their Impact Create a PowerPoint presentation of no more than 15 slides that reflect your understanding of the three macronutrients discussed in this module: Carbohydrates, Lipids, and Proteins. Be creative! Each slide should include information about each macronutrient. Definition of the macronutrient inclusive of its function and structure – 2 pts Where they are digested and absorbed – 5 pts Types and their purpose – 3 pts Special characteristics and function – 5 pts Clinical applications as they relate to health and diets – 5 pts Use APA Editorial Format for citations and references used other than the textbook. Submit your completed assignment by following the directions linked below. Please check the Course Calendar for specific due dates. NUR1172 Nutritional Principles in Nursing Module 5 Assignment Reflection In a Word® document answer the following questions. In Module 01 Written Assignment – Reflection you were asked to give yourself a rating from 1 to 5, with 5 representing the healthiest eater. What number would you give yourself now? Did your rating change? If so, in what direction and in what way? What adjustments to your diet, if any, did you make? Are your eating patterns based on family traditions or cultural or religious reasons? If so, do these support or promote healthy eating? What two important nutritional principles or concepts have you learned and will always remember? What is their impact on your delivery of quality safe nursing care? Submit your completed assignment by following the directions linked below. Please check the Course Calendar for specific due dates. NUR1172 Nutritional Principles in Nursing Module 5 Assignment Describing a Nutritional Assessment Tool Find a dietary assessment tool that can be used either generally or for a specific alteration in health. When you have found your assessment tool, answer the following questions: What is the purpose of this tool? 3 pts In what ways does the tool account for the individual perceptions and needs of the client? 2pts Is there a nutritional history included? What does it cover? 5 pts Is the tool easy to use? Why or why not? 5 pts Does the tool provide enough information to determine next steps or interventions? Explain. 5 pts The writing assignment should be no more than 2 pages and APA Editorial Format must be used for citations and references used. Attach a copy of the assessment tool. Submit your completed assignment by following the directions linked below. Please check the Course Calendar for specific due dates. NUR1172 Nutritional Principles in Nursing Module 8 Assignment Type 1 Diabetes: Planning a Day’s Meals Read the following Clinical Case: Jason is 11 years old and has Type 1 Diabetes. He was diagnosed with Diabetes when he was 5 years old. He is comfortable taking his “blood sugar” readings during the day. He likes to participate in sports and is on the soccer team, which practices three times a week after school. His mother always packs his lunch for school so he does not have to worry about eating the food in the cafeteria. For this written assignment plan a day’s meal for Jason. Written meal plan with snacks -Breakfast (3pts) -Lunch (3 pts) -Dinner (3 pts) -After School Snacks on Soccer Days (2 pts) -Snacks during the day and before bed (2 pts) Three issues/considerations – nutrition, diabetes, and children (6 pts total; 2 pts each). Must provide a description of each issue/consideration specific to children (see readings), with one strategy that a nurse may use to address the issue/consideration. APA formatting (Title page with Running head, Headers and pg #’s, Citation formatting, References formatting) (1 pt) Running heads do not include your name. Refer to your APA reference guide for this. You may use any of the resources found in this module or any other evidence-based sources (include those as in-text citations and references using APA Editorial Format). (1pt) You may use any of the resources found in this module or any other evidence-based sources (include those as in-text citations and references using APA Editorial Format). NUR1172 Nutritional Principles in Nursing Module 11 Assignment Evaluating Diets Research a diet currently being used by the public. It can be a commercial diet such as Atkins, Weight Watchers; a regional diet such as Mediterranean; or one that focuses on types of food such as vegan. Identify the name of the diet and its purpose (weight maintenance, long term health, etc.). Explain its key points in terms of nutrition (focus on protein, carbohydrates, etc.). Also discuss the diet plan and the diet’s strengths and weaknesses. Summarize your paper by evaluating whether you believe the diet is one that is healthy as compared to dietary guidelines. Name of diet and purpose – 5 Key nutritional points – 5 Diet’s strengthen and weaknesses – 5 Healthy diet evaluation – compared to dietary guidelines – 5 The writing assignment should be no more than 2-3 pages and APA Editorial Format must be used for citations and references used. Submit your completed assignment by following the directions linked below. Please check the Course Calendar for specific due dates. NUR1172 Nutritional Principles in Nursing Module 11 Assignment Reflection In a Word® document answer the following questions. Since your Module 05 Written Assignment – Reflection have you made any changes in your 1-5 rating where 5 represents the most “healthy eater.” What number would you give yourself now? Did your rating change? If so, in what direction and in what way? What adjustments to your diet, if any, did you make? What two important nutritional principles or concepts have you learned and will always remember? What is their impact on your delivery of quality safe nursing care? Select one assignment that you submitted in this course that you believe is your “best work.” Explain why you selected this assignment. Attach the assignment to your e-portfolio. NUR1172 Nutritional Principles in Nursing Module 2 Project Selection of Alteration in Health (Disease) This is the first submission for this project. Please select an alteration in health (disease) that you would like to work on. Be sure to select a disease that has enough information and depth to meet the project requirements. Describe the selection in one paragraph and why you chose it. You may use your textbook or other resources for your selection. The disease selected must be approved by your instructor before you continue on to the next project assignment. NUR1172 Nutritional Principles in Nursing Module 4 Project Outline of the Project Create an outline of your project (1 page). The outline should only contain topic headings and a brief description of what it will cover. See the link below for an APA formatted outline. Remember that your outline will be a guide as you write your paper to keep you on topic and organized. Required paragraph topics include but are not limited to: the role nutrition plays in the prevention of the disease, etiology, progression, treatment, recommended diets, nursing assessment, nursing interventions, client education, and adherence. Please use library resources to find out more about Nursing Assessment, Interventions, and Client Education. What Does a Good Outline Look Like? NUR1172 Nutritional Principles in Nursing Module 6 Project Three Scholarly Peer Review References In this module, you will continue submitting work on your project. List three scholarly peer reviewed references you plan to use. These can be guidelines, scholarly articles, or other evidence-based sources written within the last five years. Along with this list include one to two sentences explaining how you plan to use them in your project. Submit the three resources in APA format. This reference list is not all inclusive; you may have to add or discard resources as your project progresses. Your references on your reference page must match your in text citations. See the resources below to assist you with this assignment. How do I find scholarly/peer-reviewed nursing articles? Avoiding Plagiarism – Quoting, Paraphrasing, and Summarizing Resources In-text citations How to format your APA paper NUR1172 Nutritional Principles in Nursing Module 8 Project Project Status For this project assignment, submit a 1-page status of your Project. It may be helpful to use the outline you submitted earlier as your guide. Identify the parts of your project you have completed and those that still need work. Identify areas in which you are experiencing any difficulty and the ways you will plan to overcome the difficulty. NUR1172 Nutritional Principles in Nursing Module 10 Project Project Submission Your final course project is now due. This paper will include all of the components you have developed over the course, and it should also include changes suggested by your instructor. Proofreading and formatting are essential prior to submission. The requirements for your Project include the following: Must be 6-8 pages. Must include an introductory paragraph that describes the entire project. The project must have all of the following: identification of the alteration in health (disease), the role nutrition plays in the prevention of this disease, its etiology, progression, treatment, recommended diet, type of nursing assessment and nursing interventions needed with regard to nutrition, outline of what should be included in client education and two strategies to help ensure adherence (overcome barriers) to the recommended diet. Must have a title page and an APA Editorial formatted Reference page with at least three scholarly peer reviewed references. There must also be appropriate APA Editorial formatted in-text citations
