Nutrition Through The Life Cycle
7th Edition
ISBN: 9781337919333
Author: Brown, Judith E.
Publisher: Cengage Learning,
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 13, Problem 1.2CS
Summary Introduction
To determine: The risk for Person S’s weight since he is only at the 75th percentile for his age on the standard growth chart.
Introduction: A body weighing greater than a considered normal body weight is called as overweight. Being overweight causes many health problems. This is usually due to extra body weight.
Expert Solution & Answer
Trending nowThis is a popular solution!
Students have asked these similar questions
Theme: Nutrition
choose 5 health problems that are related to that theme. Only one person signed up per theme please.
Requirements: The presentation should include the following for each of the 5 health problems you choose:
• description• primary groups affected• signs and symptoms• other related information• why educators should know about this topic• identify outside resource
Could you please help me with a care plan on this topic: Impaired Nutrition less than body requirements also must include subjective and objective data, assessment, diagnosis, planning/intervention, implementation, evaluation goals
List 5 potential barriers the Nurse Aide will encounter when trying to meet the care and nutritional needs of Mr. ChenYou are the home health aide who has been assigned to care for 84 year old Mr. Chen who has just been discharged from the hospital.
Since moving to the United States he has been having a great deal of problems with his digestive system. While in the hospital he was diagnosed with Adult Onset Diabetes. Frequent bouts of vomiting and diarrhea has caused him to be weak and needing help while recovering at home.
Mr. Chen has only been in the United States for a short time. He is originally from China and has limited English speaking abilities.
Assignment: Critical Thinking writing – look at the RUBRIC again.
1. List 5 potential barriers the Nurse Aide will encounter when trying to meet the care and nutritional needs of Mr. Chen. Identify problems this newly diagnosed health problem may present. Remember diabetes is not just about food, there are other considerations.
2.…
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- choose one option only A nurse is providing instructions to a client with type 1 diabetes about nutritional intake during times of illness. Which of the following information should the nurse include? choose solid foods over liquids eat snacks containing 15 grams of protein 3 Times Daily consume carbohydrates every 1 to 2 hours include drinks with sugar at each meaarrow_forwardCompare and contrast the care of clients with acquired hypothyroidism (Hashimoto’s disease). Gretchen is an 11 year old who is short in stature but overweight. Keisha is a 31 year old woman with a TSH level of 12 who wishes to become pregnant. Loretta is a 67 year old woman with long standing hypothyroidism. She currently takes levothyroxine once a day. Please include assessments (including diagnostic testing), care measures (including medications), and teaching needed for each client. - did not match any documents.arrow_forwardA nurse is providing dietary teaching to a client who has a new diagnosis of Irritable bowel syndrome. Which of the following recommendations should the nurse include? 0004 Increase intake of foods high in gluten. Increase intake of milk products. Sweeten foods with fructose corn syrup. Consume food high in bran fiber.arrow_forward
- A nurse is orienting a newly licensed nurse at the community clinic regarding primary prevention of disease through nutrition. Which of the following statements by the newly licensed nurse indicates comprehension of primary prevention education strategies? The client will be provided education to maintain optimal weight through exercise and nutrition. the diabetic client will be educated to limit simple carbohydrates and monitor blood glucose levels. the client with hypertension will be educated to limit sodium intake to 2 grams per day. the client discharged from the hospital following a bout of diverticulitis will need education on dietary management. a nurse is completing an admission assessment on an adolescent client that is vegetarian. The client eats milk products but does not like beans. Which of the following items should the nurse suggest the client order for lunch to provide the nutrients most likely to be lacking in this diet? Fruit salad baked potato topped with sour cream…arrow_forwardExplain graph in short sentences?arrow_forwardchoose only one option A nurse is instructing a group of clients at a community health program about recommended dietary allowance (RDA). Which of the following information should the nurse include in the instruction? RDA establishes a standard that provides safety boundaries for total consumption of nutrients that have known adverse risk. RDA establishes a standard that provides sufficient nutrient intake to lower the risk of developing a chronic disease. RDA establishes the average nutrient intake level of foods when there is insufficient data to set a standard. RDA is the daily percentage of energy intake values established for micronutrients.arrow_forward
- Formulate an Actual Nursing Diagnosis, Risk Nursing Diagnosis, and Health Promotion Diagnosis for the scenario: Vera, an 89 year old widow, was transferred from a nursing home to a hospital with a diagnosis of dehydration. Vera needs to be in bed because of her generalized weakness. She is occasionally confused and disoriented.arrow_forwardDiscuss 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 Dietitianarrow_forwardpick one option Which value will guide the nurse in providing the amount of dietary B-12 needed for a client found to be low in Vitamin B-12? Daily Values Acceptable macronutrients distribution ranges (AMDRs) Upper Intake Level Recommended Daily Allowance(RDA)arrow_forward
- choose one option only a nurse is completing an admission assessment on an adolescent client that is vegetarian. The client eats milk products but does not like beans. Which of the following items should the nurse suggest the client order for lunch to provide the nutrients most likely to be lacking in this diet? Fruit salad baked potato topped with sour cream bagel with cream cheese peanut butter and Jelly sandwicharrow_forward. A speech therapy and physical therapy consult are examples of: Daily requirements for care Inappropriate measures to take before creating a nutritional care plan Orders meant for only those in a hospital setting Strategies for intervention in devising a nutritional care planarrow_forwardA nurse is providing discharge instructions to a client newly diagnosed with hypertension. which of the following statements by the client indicates an understanding of a low sodium diet per prescription?(Select all that apply) I will incorporate more fresh fruits and vegetables in my daily diet I can eat canned soup for lunch as long as I drink water as a beverage I will avoid purchasing deli meats for making sandwiches purchasing only organic canned vegetables will be healthier reading nutrition the food labels will help me make healthier choicesarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Nutrition Through The Life CycleHealth & NutritionISBN:9781337919333Author:Brown, Judith E.Publisher:Cengage Learning,Nutrition Through the Life Cycle (MindTap Course ...Health & NutritionISBN:9781305628007Author:Judith E. BrownPublisher:Cengage Learning
- NutritionHealth & NutritionISBN:9781337906371Author:Sizer, Frances Sienkiewicz., WHITNEY, ElliePublisher:Cengage Learning,Essentials Health Info Management Principles/Prac...Health & NutritionISBN:9780357191651Author:BowiePublisher:CengageUnderstanding Health Insurance: A Guide to Billin...Health & NutritionISBN:9781337679480Author:GREENPublisher:Cengage
Nutrition Through The Life Cycle
Health & Nutrition
ISBN:9781337919333
Author:Brown, Judith E.
Publisher:Cengage Learning,
Nutrition Through the Life Cycle (MindTap Course ...
Health & Nutrition
ISBN:9781305628007
Author:Judith E. Brown
Publisher:Cengage Learning
Nutrition
Health & Nutrition
ISBN:9781337906371
Author:Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher:Cengage Learning,
Essentials Health Info Management Principles/Prac...
Health & Nutrition
ISBN:9780357191651
Author:Bowie
Publisher:Cengage
Understanding Health Insurance: A Guide to Billin...
Health & Nutrition
ISBN:9781337679480
Author:GREEN
Publisher:Cengage