FOR MEGAWRITER ONLY

Using nutritional analysis to create health maintenance protocols  John is a 45-year-old Caucasian man who resides in the Southeast US. He is married, with two children in middle school. John has been referred to your nutrition and wellness center by his primary care physician. John is concerned about his weight status, potential risk factors for heart disease as well as recent feelings of lethargy. The only clinical information that you have available to you at this point is his age (45); height: 5’10”; and weight: 255 lbs. He did provide you with a “typical day” dietary recall that the physician asked him to bring to you as part of your analysis and health maintenance protocol development.Imagine that you are a Nutrition Counseling assistant working with a client. Below is the dietary information he provides you, saying this is a very typical day’s dietary intake:     

Wake up:  1 x 18 oz. Monster energy drink.     

On way to work:  Drive through window for a chicken biscuit and hash-browns at a local fast food restaurant.

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20-oz. cola soda.     

Snack around 10 am:  Snickers™ from vending machine OR pretzels and a piece of string cheese if his wife has packed him a snack that day (maybe 2 x week). 

Lunch around 12:30 pm:  Only packs lunch from home about once a week and that is usually somewhat healthy (in his words), consisting of a white bread sandwich with 4–5 oz. of luncheon meat turkey, 2–3 oz. American cheese, 2 Tbsp. mayonnaise, and lettuce/tomato; 1 banana; 4 Chips Ahoy™ cookies; and a 20-oz. cola drink (not diet cola).     

Lunch:  On the days that he goes out to eat (the other 4 days), he typically eats something like this: 

Double cheeseburger combo meal with no pickles or onions (includes everything else: mayonnaise, ketchup, etc.). 

Upsizes the fries and drinks to large; may get a refill of his cola before leaving to go back to the office. 

Mid-afternoon:  Red Bull™ Energy Drink (because, as his food diary reveals, he is often very drowsy in the hours following lunch).

Dinner:  His wife makes some effort to cook healthier versions of foods that he will eat. He reports that an “average” home-cooked meal may include: 

Whole wheat spaghetti noodles (his wife has transitioned him over to that); turkey meatballs (unsure if they are lean, but he does know that they are frozen and they are the store brand. He reports having about 9–10 meatballs when a serving is 4–5). He is unsure of the amount of noodles but he says they “almost fill the bottom of the plate up.” The sauce is a jar/canned traditional spaghetti sauce. They also have “Texas toast” with cheese, and he has at least two slices. 

Bedtime:  Bowl of chocolate chip cookie dough ice cream. He admits to eating well over the standard ½-cup serving. He estimates 2–3 times that amount of consumption.In preparation for next Assignment, go ahead and choose the serving sizes and types of foods you will enter, calculate his BMI, and generally begin to plan a nutrition assessment. You can discuss various dietary analysis software programs to use, the importance of entering accurate food serving sizes, and also the importance of knowing other information about the patient.You should go ahead and analyze the patient’s dietary intake, but do not  share the full or detailed results (because the analysis of this menu is part of next assignment and you should create your own analysis). You can, however, discuss general plans for improvements and anything that was “shocking” to you.use Supertracker

Instructions

1.       Go to https://www.supertracker.usda.gov/  

2.       On the upper right hand corner, click “Create a Profile” and enter all relevant of the individual

3.       Select “Food Tracker”

4.       Once in “Food Tracker”, enter all the foods and beverages consumed on one day (e.g., on day 1). Note that the system will give you several options for each item. For example, if you enter “apple”, it will give you a chance to select among raw apples, cooked apples, apple sauce, apple juice, etc.

5.       When finished, under “My Reports”, select “Food Groups and Calories”, specify the day when you entered the information in Food Tracker, and click “Create Report”

6.       On the upper right hand corner, click “Word” in “Export Report As…”…Voila! You created and exported your “Food Groups and Calories” report

7.       Following the instructions in 5–6, create and export other reports (e.g., “Nutrient Report”, “Food Details Report”, etc.)

8.       Repeat steps 4–7 for other daily consumption records (e.g., days 2, 3, etc.

PART 2.

 

Creating health maintenance protocols using the results of a client’s nutritional analysis Unit outcomes addressed in this Assignment:

1. Identify some common problems in the nutritional status of individuals in the United States.

2. Explain the ways that illness affects food acceptance.

3. Identify the dietary patterns of some ethnic, cultural, and religious groups in the United States

. Create health maintenance protocols based on the nutritional analysis of clients.

Instructions

1. Imagine that you are a nutritional assistant working alongside the lead dietitian at a local health and wellness center and you have been asked to help design a meal plan along with other nutrition & lifestyle improvements for patient. Using the information introduced to you in the 1st assignment, you will now provide the full analysis of the patient’s dietary intake. Please include the macronutrients and at least 3–4 of each of the vitamins and minerals in your overview analysis chart. You may use any dietary analysis program that you are comfortable with. There are many that are provided online for free. Please provide a list of all of your entries along with a total for the day for the main micronutrients. Patient Information (AS ABOVE): John is a 45-year-old Caucasian man.

 

Include John’s demographic information, including his height, weight, BMI, and other lifestyle habits or medical history information that are concerning.

Why are they of concern?

What does research say?

Use the nutritional analysis information from his 1-day report to create a 2-day diet plan for John that reflects a healthy lifestyle he could maintain.

What specific dietary changes are recommended for John?

Provide at least three specific dietary or lifestyle recommendations along with the 2-day diet plan.

Please include the calorie and macronutrient totals for each of the 2-day diet plans.

Why did you choose this calorie range and macronutrient distribution (%of carbohydrates, % of protein, and % of fat) for this patient?