The remaining questions refer to the following Case Study:Mary is a 14-year-old Caucasian female who likes to consume fruits, somevegetables, and breads (whole grain and enriched). Recently, Mary hasdecided to adopt a vegetarian diet.Question: Identify two micronutrients for which Mary may be AT RISK forinadequate intake. Explain your rationale for WHY you consider Mary at risk(i.e. what are her risk factors)? Case Study: You would like to learn more about Mary's nutritional risk. If youwere to perform a health assessment for Mary, what type of informationwould you like to acquire? In your response, consider the "A, B, C, D, E's" ofassessment. Be AS SPECIFIC AS POSSIBLE.

A vegetarian diet is a plant-based diet that does not incorporate poultry products, fish, red meat,…

Answered: The remaining questions refer to the…

Ebk:Nutrition & Diet Therapy

10th Edition

ISBN:9780357391747

Author:DEBRUYNE

Publisher:DEBRUYNE

Chapter16: Specialized Nutrition Support: Enteral And Parenteral Nutrition

Section: Chapter Questions

Problem 3CA

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Discuss the roles/functions of each member of the health care team in relation to nutrition based on the given situation. Fill out the table provided. Situation: A 45-year-old male stroke patient with right-sided paralysis is admitted to a hospital for nutritional build-up. History revealed that the patient is a former clerk in a law firm and is right-handed. Health Care Team Member Role/Function in Relation to Nutrition 1. Health Care Provider (Physician/Doctor) 2. Nurse 3. Social Worker 4. Physical Therapist 5. Occupational Therapist 6. Speech-Language Therapist 7. Pharmacist 8. Registered Nutritionist and Dietitian
Consider the clinical, financial, psychological, and social ramifications of using home parenteral nutrition, with no foods allowed by mouth, in answering the following questions: What would be the advantages of living at home instead of in a hospital or other residential facility? Can you think of some disadvantages? Think about how you, as a patient, might manage daily infusions: consider the time, cost, and commitment required to maintain the therapy. If not allowed to consume food, what possible difficulties might you encounter? How would you handle holidays and special occasions that center around food?
matland.orbundsis.com/einstein-freshair/Videos/72D06CBDFA3B50645EB62270BBDACF2A/Case+Studi (6) The Reason Why... ▸ Isaiah Blames Zora... zon.com: Onlin... Beyond The Lights... Open with Case Study, Chapter 32, Diet Therapy and Special Diets Nathan Levi, 88, is admitted to the hospital with severe pneumonia. During his hospitalization he requires intubation and is in a critical care unit. Due to the intubation/breathing assistance Nathan is unable to take food by mouth so he is provided with peripheral parenteral nutrition (PPN). After a week of intensive care, Nathan recovers enough to have the breathing tube removed and begins to eat again. His healthcare provider orders a soft diet for him. The nurse notices that Nathan's dentures are missing and requests an order for a mechanical soft diet from the healthcare provider instead. (Learning Objectives7, 13) 1. While in the ICU why was Nathan given PPN and what is the difference between that and TPN (total parenteral nutrition)? 2. What…
The question is as follows: What is the recommended daily intake allowance for this vitamin? Assume the person is between the ages of 20-30 years of age in good health. It also says to look at this website for guidelines The website is: https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/appendix-7/
You conducted a nutritional assessment on this patient a couple of days ago and spoke about carbohydrates increasing blood sugar. Now, provide an in-depth diabetes education to the patient. You will need to know contents from the food exchange list (portion sizes, calorie counts, foods that contain carbohydrates, number of carbohydrates per serving).
The question is as follows: What is the recommended daily intake allowance for this vitamin? Assume the person is between the ages of 20-30 years of age in good health. It also says to look at this website for guidelines The website is: https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/appendix-7/
The order is for Total Parenteral Nutrition (TPN) 250 mL of Aminosyn II 5% (protein source), 1000 mL D25W (carbohydrate source), and 500 mL of Lipsyn II 10% (fat source) to be administered IV. How much nutritional value, in kcal, will the client be obtaining from the protein source infusion? Assume 1 g of protein provides 4 kcal of nutritional value. Question 1 options: a) 50 kcal b) 165 kcal c) 100 kcal d) 82.5 kcal
A student with type 1 diabetes tells the nurse they are feeling light-headed. The student's blood glucose is 3.0 mmol/L. Using the 15-15 rule, the nurse should give: Question 101 options: 15 g of carbohydrate and 15 g of protein 15 ounces of juice and re-test the blood sugar in 15 minutes 15 ml of juice and give another 15 ml in 15 minutes 15 g of carbohydrate and re-test the blood sugar in 15 minutes
A client has been advised to include more complete protein in their diet. Which of the following should the nurse recommend that the client include in their diet? Question 68 options: Lentils Eggs Nuts Rice
do some research on a particular micronutrient (vitamin OR mineral) and discuss its role in the body in relation to infection. You can focus on a specific pathogen or infectious disease, if necessary. In your discussion, I also want you to discuss whether the micronutrient you chose affects race and gender infection rates and outcomes (i.e. does deficiency in the micronutrient lead to worse infection rates or outcomes for different races and gender). Vitamins: A, C, D, B2, B12, E, B6, and folate (B9) Minerals: iron, zinc. copper
Chapter 18 covers the nutritional needs for aging adults including; physical and physiological changes, nutrient needs, factors influencing food intake and nutrient needs, and nutrition-related health issues of aging adults. As we age the food choices we make have a major impact on our overall health and well-being. Using the information presented this week, discuss how nutritional needs of older adults might differ from those of younger adults; how might they be similar. Be sure to cover the following topics: Physical/physiological changes associated with aging Macro/Micro-nutrient recommendations Usual vs. Successful aging
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