case-study-2
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Course
121
Subject
Health Science
Date
Dec 6, 2023
Type
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studocu
Case
Study
2
Human
Nutrition
(South
Dakota
State
University)
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Case
Study
2
We
will
continue
to
evaluate
Fred
and
his
health
in
this
second
case
study.
From
the
first
case
study:
Fred
1s
a
56-year-old,
single
male.
He
is
employed
in
sales
and
spends
a
great
portion
of
his
day
either
behind
his
desk
making
calls
or
in
his
car.
Fred
has
a
base
salary
but
depends
on
sales
for
commission.
He
has
a
limited
income
and
attempts
to
use
finances
wisely.
Due
to
his
schedule,
he
has
few
friends
and
little
leisure time.
He
relays
that
he
has
been
diagnosed
with
high
blood
pressure
and
has
a
family
history
of
cardiovascular
disease.
In
a
typical
day,
Fred
sets
his
alarm
for
7
am
and
tries
to
get
to
the
office
by
8:30.
He
always
drives
through
a
donut
shop
and
picks
up
a
blueberry
muffin
and
a
large
latte.
For
lunch
he
packs
a
bologna
sandwich,
a
bag
of
Corn
chips
and
a
Cola
and
eats
at
his
desk.
After
making
calls
and
finalizing
several
deals,
he
leaves
the
office
around
6
pm.
Several
times
a
week,
he
meets
clients
for
dinner.
Today
he
1s
having
dinner
with
a
couple
of
guys
at
a
local
steak
house.
After
dinner
and
a
business
session,
he
returns
home
around
10
pm.
Fred
1s
exhausted
but
decides
to
unwind
and
watch
the
nightly
news
before
bed.
This
is
Fred’s
second
visit,
and
you
complete
an
assessment.
Age:
56
Height:
5
feet
10
inches
Weight:
270
pounds
Healthy
Weight:
129-173
pounds
You
check
his
blood
pressure,
and
it
remains
elevated.
Fred
appears
to
be
having
difficulty
walking
and
is
short
of
breath.
1.
Thinking
about
the
ABCDE
method
of
assessments,
what
2
types
of
assessment
did
you
complete
on
this
patient?
Anthropometrics
&
clinical
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2.
Using
your
assessment
and
the
information
you
have
gained
from
the
first
case
study,
name
three
diseases
that
Fred
may
be
at
risk
for:
a.
Hypertension,
stroke,
heart
disease,
cardiovascular
disease
b.
Diabetes
3.
You
explain
to
Fred
that
you
reviewed
his
diet
intake
record
and
that
there
are
several
changes
that
he
could
make
to
improve
his
health.
Using
the
dietary
guidelines
and
myplate
provide
4
suggestions
to
Fred
to
improve
his
diet
and
his
health.
(any
of
the
below
would
be
acceptable)
a.
avoid
consuming
soft
drinks
and
drink
water
as
much
as
you
can
b.
include
vegetables
and
fruits
for
half
of
your
plate
c.
reduce
the
intake
of
trans
fats
such
as
butter
and
use
healthy
oils
for
consumption
such
as
canola
oil
and
olive
oil
d.
limit
eating
red
meats,
cheese
and
instead
choose
fish,
poultry,
beans,
and
nuts
as
the
protein
source
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f.
4
plate
fruits/veg
and
"4
protein
and
"4
whole
grains
g.
Limit
saturated
fats,
lacking
nutrients
from
fruits/vegetables,
increase
fiber,
Increase
nutrient
density
As
you
discuss
some
of
the
suggestions,
Fred
mentions
that
his
PCP
told
him
that he
was
at
risk
for
diverticulitis.
However,
he
is
not
familiar
with
this
term.
All
he
knows
is
that
he
should
increase
his
fiber.
Explain
to
Fred
what
has
occurred
in
the
colon
when
the
diagnosis
of
diverticulitis
is
made.
(3
points)
Include
two
reasons
that
diverticulitis
occurs.
(4
points)
the
disease
begins
as
pouches
known
as
diverticula
form
in
the
lining
of
the
digestive
system,
typically
in
the
colon.
When
diverticula
become
inflamed
or
in
some
cases
infected,
diverticulitis
occurs.
reasons
for
diverticulitis
are:
obesity
chronic
low
fiber
diet
Small
pouches
are
formed,
and
food
particles
have
become
stuck
in
the
pouches.
These
can
become
infected
and
cause
pain.
Age,
lack
of
fiber
and
straining
lead
to
formation
of
the
pouches.
Fred
requests
information
on
soluble
fiber
and
insoluble
fiber
and
how
each
can
help
improve
his
health.
Give
a
brief
overview
and
explain
the
difference
between
the
two
types
of
fiber.
Give
an
example
of
a
health
concern
or
disease
that
each
type
can
prevent.
e
Soluble
fiber
is
soluble
in
water
and
it
forms
a
gel-like
substance
when
it
mixes
with
water.
Some
examples
of
sources
of
soluble
fibers
are
fruits,
vegetables,
peas,
and
oats.
e
Insoluble
fiber
is
not
soluble
in
water
and
does
not
absorb
water.
Some
examples
of
sources
of
insoluble
fibers
are
whole
grains,
seeds,
and
cereals
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e
The
difference
between
the
two
1s
that
soluble
fiber
dissolves
in
water
and
insoluble
fiber
does
not
dissolve
in
water
e
an
example
of
soluble
fiber
is
the
consumption
of
it
can
reduce
the
blood
glucose
levels
and
thus
can
prevent
diabetes
e
an
example
of
insoluble
fiber
is
the
intake
of
these
fibers
can
minimize
the
occurrence
of
constipation
Insoluble
(nonfermentable)
Does
not
dissolve
in
water
Not
broken
down
by
intestinal
bacteria
Increases
the
stool
mass
Speeds
passage
through
the
large
intestine
*Disease-
diverticulitis,
cancer,
constipation
Soluble
(viscous)
Does
dissolve
in
water
Is
broken
down
by
intestinal
bacteria
Slows
glucose
absorption
and
can
lower
cholesterol
Provides
satiety
to
a
meal
*Disease-
obesity,
cardiovascular
disease,
diabetes,
metabolic
syndrome
X
6.
As
the
session
concludes,
you
recommend
that
Fred
consider
a
vegetarian
style of
eating,
at
least
for
several
days
a
week.
Review
the
difference
between
a
semi
vegetarian,
a
lacto-ovo
vegetarian
and
a
pesco
vegetarian.
e
Semi-vegetarians
diet
consists
of
fish
or
poultry
and
excludes
the
intake
of
red
meat
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e
Lacto-ovo
vegetarians
diet
includes
the
consumption
of
eggs
and
dairy
products
but
does
not
include
animal
flesh
e
Pesco
vegetarians
take
fish
for
their
diet
but
do
not
consume
other
types
of
animal
flesh
Semi-vegetarian
usually
will
include
fish
and
poultry
in
their
diet,
but
no red
meat.
Lacto-ovo
vegetarian
includes
milk
and
eggs,
but
no
animal
flesh
Pesco
vegetarian
will
include
fish
but
no
other
animal
flesh
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document
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