Weekly Questions_Reflection #8 (1)
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Creighton University *
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223
Subject
Health Science
Date
Feb 20, 2024
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5
Uploaded by CommodoreFinchPerson1083
Weekly Questions/Reflection #8
PART 1 (20 points total)
1.
Based on the readings from chapter 13
(Children/Adolescents), page 269-289 List one point of interest
about:
(5 points)
a.
Nutrition for ages 1-5:
adequate nutrition during early
early childhood focuses on promoting normal growth through
the appropriate amount of foods within an environment that
allows the child to self regulate.
b.
Nutrition for ages 6-10:
total calorie needs steadily
increase, although calories per kilogram of body weight
progressively fall.
c.
Nutrition for 11-18:
calorie needs and appetite increase to
support the rapid growth rate, but exactly when those increases
occur depends on the timing and duration of the growth spurt.
d.
Assessing a Well Child or Developing Healthy Habits:
Parents should decide what nutritious food is served and when;
children should decide how much to eat
e.
Obesity in Children:
youth who are obese are at risk of
becoming obese adults; the higher the degree of excess weight,
the more likely obesity will persist into adulthood.
2.
Based on the readings from chapter 14 (Nutrition for Older
Adults) list one point of interest about:
(4 points)
a.
Changes related to aging and the nutrition implications
(Table 14.1):
nutrition requirements, intake, digestion,
metabolism, or excretion may be altered, increasing the risk of
malnutrition
b.
Protein needs for older adults:
One reason why older
adults need more protein than younger adults is that they have
a declining anabolic response to protein intake; that is, their
threshold for the amount of protein needed to stimulate protein
synthesis is higher.
c.
Calcium, Vitamin D or B12 needs:
after age 70, the RDA
for calcium increases for men from 1000 to 1200 mg/day. For
women, the increase to 1200 mg/day occurs at 51
d.
Malnutrition in older adults:
chronic illness can have an
effect on malnutrition in adults, and some of the many
symptoms are: decreased appetite, impaired taste, and inability
to eat, prepare, or purchase food
Based on the readings from chapter 21 (Diabetes)
3.
Based on Table 21.1 (Actions of Insulin and Effects of Its
Insufficiency) how do you think insulin insufficiency affects overall
health/nutrition status? (1 point):
Insulin deficiency can result in
hyperglycemia.
4.
From “Long-Term Diabetes Complications”: (2 points)
a.
Sustained hyperglycemia regardless of what type of
diabetes causes it alters
___glucose_____
metabolism in
virtually every
__tissue______
.
b.
List 3 long term complications from diabetes.
-
Significantly lowers the rates of development and
progression of microvascular complications in clients with
type 1 diabetes
-
Significantly lowers the rate of microvascular
complications with short-duration type 2 diabetes
-
Provide a cardiovascular benefit when initiated early the
course of type 1 diabetes
5.
List what you would consider a nutrition priority or guideline for:
(5 points)
a. Someone with Pre-diabetes:
mediterranean-style, dietary
approaches to stop hypertension diet, or vegetarian diet
b. Someone with Type 2 diabetes:
Include more non starchy
vegetables, such as broccoli, spinach, and green beans
c. Someone with Type 1 diabetes:
A diet that includes
carbohydrates from fruits, vegetables, whole grains, legumes, and
low-fat milk is encouraged. People with diabetes are advised to avoid
sugar-sweetened beverages
d. Carbohydrate Counting:
One carbohydrate choice provides
15g of a carbohydrate per specified serving size.
e. Meal planning for diabetes:
managing carbohydrate intake is
a primary strategy for achieving glycemic control
6.
Reflect on carbohydrates as related to type 1 and type 2
diabetes based on the readings in chapter 21. (3 points)
More carbohydrates than usual can cause blood glucose levels to go
too high, and less than usual can cause a hypo(low blood glucose
levels).
PART 2 (20 points total)
Complete 1 day of diet analysis using an online analysis program. Analyze
one day of food and beverage intake. You can use a day of your own
intake, you can make-up a day, you can analyze someone else’s day, you
can make-up a day based on an age group/lifestage (like a toddler, child,
teenage, older adult, pregnant woman, etc.).
1.
Write down the foods and beverages with portions (5 points).
2.
Enter the foods into one of the following websites (3 points):
www.happyforks.com
www.cronometer.com
www.myfooddata.com
Note: You can use other resources IF it includes vitamins and minerals or an app. Only
free versions are needed.
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3.
Screen shot, cut and paste the final analysis into the document
(5 points).
Reflect on the analysis- balance, nutrient density, what nutrients are
adequate/low; what would you tell this person that is good about this day
and what could be improved. What are your thoughts on the value of
analysis? (7 points)
For this person (me) I would suggest eating more protein. On this day, only
18% of my macronutrients came from protein. I could have added some
chicken or another source of protein to my salads. All in all, I believe this is
a fairly healthy day of eating, but there are definitely places where I can
improve in order to have a healthier day.