Categories
Nutrition

Purpose: To create a comprehensive handout with information on a medical conditi

Purpose: To create a comprehensive handout with information on a medical condition/disease of interest.
Instructions: Create a multi-page cliff-note on a specific disease or condition for which you have interest. While creating this document, imagine that it is meant to serve as a resource for clients and patients which can be provided by health counselors and care providers when they administer guidance and care following genetic testing. Content and formatting requirements are outlined in detail below. Read the rubric to learn how this assignment will be graded.
Formatting requirements:
File Specifications. Word Document (.doc or .docx) or PDF (.pdf) file created from a Word document.
Page Specifications. 8.5×11 inch paper, ½ inch margins, 2-column format. Line spacing of your choice, must not exceed page limit. There is no word minimum or maximum, however, be sure that you include the information requested below.
Length. The Cliff-Note must be 4-6 pages in length, including references.
Font. Arial, body text = size 11 and section headers = size 14.
Title. The first page must have a title header/banner at the top that is no more than 1.5 inches tall. The header can fill the entire width of the page. The font can be any size you prefer so long as the total height of the header/banner does not exceed 1.5 inches.
Tables and Figures. These count as visual aids in this assignment. Stock photos (avoid using copyright or licensed material) are also permitted as visuals but must be selected with care so that they connect important ideas or elicit certain thoughts/emotions when interacting with the Cliff-Note. Tables and figures must fit into 2-column format. Text in figures and tables must be a size that is readable if printed on a 8.5×11 inch piece of paper. Tables and figures must be numbered and have a title, for example, “Figure 3. Metabolic pathways influencing Crohn’s Disease.” Images, such as cartoons of fruits & veggies or a silhouette of person with obesity, are useful and encouraged – simple images such as these DO NOT require a title.
Visual and text content should be balanced. Over the entire length of this project (4-6 pages), the Cliff-Note should have approximately ½ of the space filled with text and the other ½ filled with visuals. This does not mean that each page needs to be half-and-half but overall, the totals should be relatively equal throughout.
References use & format. ALL borrowed ideas must be cited (when in doubt…cite it!). Paraphrasing requires citations; without citing you have committed plagiarism! All references should be cited in line with the relevant text, using numeric superscripts in the order in which the reference appears in the document. A reference list/bibliography must be included at the end of the document for all resources that were cited throughout. You must use AMA format for both in-text citations and reference list. The reference list can be included using a smaller font size (no smaller than size 9, Arial font) and must be in 2-column format.
Turnitin: Your assignment will be evaluated using Turnitin software (plagiarism evaluation). The report from Turnitin will be made available to you so please use this to your advantage. Wherever there are significant similarities in your writing (not reference list), make an effort to modify the wording so you do not lose points. Reading Level: This assignment must be written at an 8th grade or lower level. You must determine the Flesch Kincaid Grade Level for your document – this must be 8.00 or LOWER! You can determine this in Word (File -> Options -> Proofing -> check the “Show Readability Statistics” box). When you want to check your document’s reading level, go to the “Review” tab and conduct a spelling and grammar check. When the check is completed, a box showing readability statistics will appear with the Flesch Kincaid Grade Level at the bottom of the list. You can also determine the Flesch Kincaid Grade Level at this website ( https://www.online-utility.org/english/readability_test_and_improve.jsp). Submission of a screen-shot of the “Flesch Kincaid Grade Level” reading level assessment for your Final Project is REQUIRED. The screen-shot must include text in the background showing that the assessment is from your Final Project.
Content requirements:
Title. The title must contain the following text: “Omics Insights: A Clinical Cliff-Note on _______.” You will fill in a disease or condition name in the blank.
References. A minimum of 10 references must be cited throughout this project (at least 1 per topic/item listed below, a-f). References may include scholarly websites, peer-reviewed journal articles (primary research, reviews, etc.), and text books. These must be cited in-text and in a reference list in AMA format.
Sections. You can title your individual sections as you wish. Feel free to be creative with this. The following topics must all be clearly addressed in the final document, and in an effort to help you stay on task with this project, assignments have been designed to guide you through collecting pertinent information relating to all areas of nutrigenomics which can inform patients and clinicians. You are welcome to use text content that you have submitted in assignments. You may need to modify the phrasing of your text so you can achieve the 8th grade reading level target (see above) and get the full points for this grading criterion. Suggestion: Include a brief introduction (approximately 1-2 short paragraphs, 3-5 sentences each) to introduce the medical condition/disease of interest to your theoretical patient/client.
a. Single Nucleotide Polymorphisms (SNPs; Coincides with Assignment 2): Include a table of 3-5 SNPs which contribute to your chosen disease/condition. Some may be more directly related, while others are more peripherally related (i.e. affect secondary conditions or symptoms of the condition or disease you selected). This table should include the SNP IDs, the DNA nucleotide variant (e.g., G>C), the type of change in amino acid sequence that results for each (missense, nonsense, or none, if in an intron), and the gene that it is in/near. Also, discuss two of the SNPs in greater detail using paragraph or bullet-point format. To the best of your ability, discuss these SNPs in relation to dietary intake, how a client can address SNP-related dietary needs at home and if additional SNPs (in haplotypes) are related to the SNPs you chose to discuss.
b. Metabolomics (Coincides with Assignment 4): Identify 2-3 functional outcomes which relate to your chosen disease/condition. Functional outcomes are biological, biochemical, metabolic, and/or physiological alterations associated with the disease/condition. In lay terms, summarize the findings from one or more scientific articles related to your chosen disease/condition. The paper(s) you summarize must include metabolomics (review definition, if needed) results that might shed light on how metabolism of nutrients is altered in the disease/condition. Discuss specific metabolomics findings from the paper(s) in relation to the broader disease/condition or in relation to one or more SNPs/SNP-associated genes outlined above.
c. Microbiome (Coincides with Assignment 5): Identify 2 papers which discuss microbiome-related outcomes in response to diet or for your selected disease/condition/SNPs/SNP-associated genes. Summarize the scientific findings in lay terms so that a client would understand how their microbiome plays a role in nutrient metabolism and disease risk.
d. MicroRNA (Coincides with Assignment 6): Include a table of 2-4 microRNAs which contribute to/affect your chosen disease/condition. Some may be more directly related, while others are more peripherally related (i.e., affect secondary conditions or symptoms of the condition or disease you selected). In addition to the table, please describe what microRNAs are and what 1-2 of your selected microRNAs do in relation to your chosen disease/condition/SNPs/SNP-associated genes. To the best of your ability, discuss these microRNAs in relation to dietary intake and specific disease processes.
e. Meal Plan: Create a potential meal plan for ONE DAY that will address the above-mentioned areas (sections a-d) based on the current literature you have evaluated and findings shared in your Cliff-Note. Meal plan must be clearly organized into meals/snacks and all foods must be described in a way that someone could create the items with appropriate cooking methods. For example, if you don’t specify “grilled” a reader might think that they can deep-fry foods instead which might drastically change the nutritional content of the meal plan. Provide nutrition information which, at a minimum, includes the following meal plan content: per day kcal of protein, carbs, fat, fiber, and per day amounts (mg or mcg) of 4 micronutrients of your choice along with the recommended daily intakes in a separate column so that the meal plan can be compared to current recommendations for all adults. Include 1-2 paragraphs which explain how and why the diet was created to improve prevention or treatment of the selected disease/condition.
f. Metabolic Pathway Diagram or Flow-Chart: Please include at least one diagram or flow chart which illustrates a pathway from the above areas (sections a-d). The goal of this visual aid is to help readers understand the molecular or biochemical pathways that are occurring in their bodies and/or how their individualized nutrigenomics profile might cause them to respond to diets or metabolize nutrients differently under the chosen disease or condition. This figure cannot be more than a half page and must include a figure title which clearly explains what is being illustrated.
Click here for an AMA Style Guide:
Click here for an example layout for the Omics Insights Clinical Cliff-Note Project:
Grading: See specific grading criteria for this project in the Rubric.
Points: 145
Rubric
Final Project – Omics Insights: A Clinical Cliff-Note
Final Project – Omics Insights: A Clinical Cliff-Note
CriteriaRatingsPts
This criterion is linked to a Learning OutcomeTitleTitle wording as instructed
3 ptsFull Marks
0 ptsNo Marks
3 pts
This criterion is linked to a Learning OutcomeOverall Quality of Content & Display of Learning
10 to >5.0 ptsFull Marks
Clearly demonstrates new knowledge gained from course; statements are factual; course concepts are integrated throughout document
5 to >0.0 ptsSatisfactory
Any or all of the following: Modest indication that new knowledge gained from course; many unsupported statements or opinions; statements superficial, could have been made without much reading/watching of course content.
0 ptsNo Marks
10 pts
This criterion is linked to a Learning OutcomeContent Topic – Single Nucleotide PolymorphismHas all elements from instructions including table of 3-5 SNPs, paragraph or bullet-point detailed description of two of the SNPs, their relation to dietary intake, how a client can address SNP-related dietary needs at home. At least 1 topic-appropriate reference is cited (e.g., peer-reviewed journal article, course content, textbook, reputable professional organization website).
17 to >15.0 ptsOutstanding!
15 to >8.0 ptsMissing something…
Missing reference(s) (-2 pts) and/or some elements from instructions.
8 to >3.0 ptsProblematic
Missing reference(s) and/or major elements of instructions missing.
3 to >0 ptsUnsatisfactory
Missing most or all on this topic.
17 pts
This criterion is linked to a Learning OutcomeContent Topic – MetabolomicsHas all elements from instructions including 2-3 functional outcomes related the selected disease/condition and lay-terms summary of findings from one or more scientific articles the describes metabolism of nutrients. At least 1 project-appropriate reference is cited (e.g., peer-reviewed journal article, course content, textbook, reputable professional organization website).
17 to >15.0 ptsOutstanding!
15 to >8.0 ptsMissing something…
Missing reference(s) (-2 pts) and/or some elements from instructions.
8 to >3.0 ptsProblematic
Missing reference(s) and/or major elements of instructions missing.
3 to >0 ptsUnsatisfactory
Missing most or all on this topic.
17 pts
This criterion is linked to a Learning OutcomeContent Topic – MicrobiomeHas all elements from instructions including discussion of 2 papers about microbiome-related outcomes in response to diet or the selected disease/condition/SNPs and their associated genes. Lay-terms summary of scientific findings describes how the microbiome plays a role in nutrient metabolism and disease risk. At least 1 project-appropriate reference is cited (e.g., peer-reviewed journal article, course content, textbook, reputable professional organization website).
17 to >15.0 ptsOutstanding!
15 to >8.0 ptsMissing something…
Missing reference(s) (-2 pts) and/or some elements from instructions.
8 to >3.0 ptsProblematic
Missing reference(s) and/or major elements of instructions missing.
3 to >0 ptsUnsatisfactory
Missing most or all on this topic.
17 pts
This criterion is linked to a Learning OutcomeContent Topic – MicroRNAHas all elements from instructions including table of 2-4 microRNAs that contribute to/affect selected disease/condition. Description of what microRNAs are and what 1-2 selected microRNAs do in relation to selected disease/condition or SNPs./SNP-associated genes. Discussion of these microRNAs in relation to dietary intake and specific disease processes. At least 1 project-appropriate reference is cited (e.g., peer-reviewed journal article, course content, textbook, reputable professional organization website).
17 to >15.0 ptsOutstanding!
15 to >8.0 ptsMissing something…
Missing reference(s) (-2 pts) and/or some elements from instructions.
8 to >3.0 ptsProblematic
Missing reference(s) and/or major elements of instructions missing.
3 to >0 ptsUnsatisfactory
Missing most or all on this topic.
17 pts
This criterion is linked to a Learning OutcomeContent Topic – Meal PlanHas all elements from instructions including meal plan for 1 day that addresses other “Omics” sections in Cliff Note and literature cited therein. Meal plan is clearly organized into meals/snacks and all foods are described in a way that someone follow it appropriately (i.e., portion, cooking method). Nutrition information is provided, at a minimum includes: total kcal, kcal of protein, carbs, fat, fiber, and weight amount of 4 micronutrients along with the recommended intakes for adults for all items in a separate column. 1-2 paragraphs explaining how and why the diet was created to improve prevention or treatment of the selected disease/condition.At least 1 project-appropriate reference is cited, other than the source for nutrient calculation (e.g., peer-reviewed journal article, course content, textbook, reputable professional organization website).
17 to >15.0 ptsOutstanding!
15 to >8.0 ptsMissing something…
Missing reference(s) (-2 pts) and/or some elements from instructions.
8 to >3.0 ptsProblematic
Missing reference(s) and/or major elements of instructions missing.
3 to >0 ptsUnsatisfactory
Missing most or all on this topic.
17 pts
This criterion is linked to a Learning OutcomeContent Topic – Metabolic Pathway or Diagram Flow ChartHas all elements from instructions including at least one diagram or flow chart which illustrates a pathway from the “Omics” topics. Figure is not more than a half page and includes a title that clearly explains what is being illustrated. At least 1 project-appropriate reference is cited, other than the source for nutrient calculation (e.g., peer-reviewed journal article, course content, textbook, reputable professional organization website).
17 to >15.0 ptsOutstanding!
15 to >8.0 ptsMissing something…
Missing reference(s) (-2 pts) and/or some elements from instructions.
8 to >3.0 ptsProblematic
Missing reference(s) and/or major elements of instructions missing.
3 to >0 ptsUnsatisfactory
Missing most or all on this topic.
17 pts
This criterion is linked to a Learning OutcomeDocument FormattingFollows all assignment formatting instruction (Word doc, page specifications, length, font type and size, title size and placement, balance of text and visual elements is approximately 1/2 and 1/2); is creative in layout and style. [Reading level and referencing – scored separately.]
10 to >5.0 ptsFull Marks
5 to >0.0 ptsSatisfactory
0 ptsNo Marks
10 pts
This criterion is linked to a Learning Outcome8th Grade Reading LevelEight grade reading level achieved; screen shot provided documenting reading level (even if not at 8th grade level)
5 ptsExcellent!
3 ptsGood effort!
Didn’t make 8th grade level but got close!
0 ptsNo Marks
Far from 8th grade level and/or no documentation submitted of reading level.
5 pts
This criterion is linked to a Learning OutcomeReferencingAppropriate and responsible use of and sources of references; document includes evidence-based information cited in-text where appropriate; absence of unsupported claims/opinions; at least 10 references cited, AMA format used with in-text citations and reference list/bibliography at end.
7 ptsFull Marks
At least 10 references are in AMA format in-text and in references list; citations clearly support writer’s points; are properly integrated into document (not just dropped in or randomly cited); citation sources are evidence-based and/or are reputable.
3 ptsModerate
References partially support writer’s points; in-text and/or references list not in AMA format; integrated as generalizations rather than strategically; lack evidence-base or professional credibility; less than 10 references.
0 ptsPoor
Less than 5 references are used; evidence for statements is generally flimsy and not properly supported; not in AMA format.
7 pts
This criterion is linked to a Learning OutcomeQuality of ProseGrammar, proof-reading, flow of concepts/text.
8 to >4.0 ptsOutstanding!
Entire Cliff Note content (text, tables and figures) is clear and articulate; has correct grammar and punctuation; no typographical errors
4 to >0.0 ptsQuality lacking
Some lack of clarity in text, table, or figure content; contains several proofing errors; is understandable but contains minor grammatical errors
0 ptsPoor Quality
Contains multiple grammatical and proofing errors; is not professional; is difficult to understand or follow flow of ideas
8 pts
Total Points: 145

Categories
Nutrition

For this lab, you will complete a case study on Jane. You will need to complete

For this lab, you will complete a case study on Jane. You will need to complete all calculations required by the case study (make sure you show your work!), answer all 10 questions in the case study, and complete the data table on the last page. You will turn this in as your “lab report.” The rubric for this lab is as follows:
Basically you have to fill out the data table sheet based on the information in the case study about Jane. Then you have to do the calculations based on this data table and answer the questions.
In the file for the case study, it should be a 2page word document. The questions and calculations are on the second page
Lab Report Format for Anthropometrics
Calculations (40 pts) – Do all required calculations and show your work.
Questions (40 pts) – Answer all questions (1-10).
Data Table (20 pts) – Turn in your completed Data Table.

Categories
Nutrition

2,3,4 step are written part put everything into a word document after youre done

1st sterp there is a excel you need to fill in (export it into the word document after you are done)
2,3,4 step are written part
put everything into a word document after youre done

Categories
Nutrition

This is just a discussion and only needs to be roughly two paragraphs long.

This is just a discussion and only needs to be roughly two paragraphs long. I have attached a screen shot of the directions. Thank You!

Categories
Nutrition

I will provide all the information writer needs when he/she send me a massage.

Hi, I need a personal statement to apply for internship. I will provide all the information writer needs when he/she send me a massage. ( I attached few samples)
Thank you so much

Categories
Nutrition

Must be 6-8 pages.

**Alert** add new references from scholarly peer articles added. Must be no older than 5 years.
Module 10 Project Assignment – Project Submission
Module 10 Content
Your final course project is now due. This paper will include all of the components you have developed over the course, and it should also include changes suggested by your instructor. Proofreading and formatting are essential prior to submission.
The requirements for your Project include the following:
Must be 6-8 pages.
Must include an introductory paragraph that describes the entire project.
The project must have all of the following: identification of the alteration in health (disease), the role nutrition plays in the prevention of this disease, its etiology, progression, treatment, recommended diet, type of nursing assessment and nursing interventions needed with regard to nutrition, outline of what should be included in client education and two strategies to help ensure adherence (overcome barriers) to the recommended diet.
Must have a title page and an APA Editorial formatted Reference page with at least three scholarly peer reviewed references. There must also be appropriate APA Editorial formatted in-text citations.
Remember that you must exhibit appropriate writing mechanics including using proper language, cordiality, and proper grammar and punctuation. You must refer to a source or reference materials, be sure to provide proper attribution and/or citation.

Categories
Nutrition

I found some answers from aspen book that might help

Hi please check the attachment for detail instructions. It doents have to be 500 words because it is group work. my portion is Ratio Method
I found some answers from ASPEN book that might help
Thank you so much

Categories
Nutrition

This Assignment is divided into two sections. The first section requires you to

This Assignment is divided into two sections. The first section requires you to compare nutrients throughout the life stages. The second section requires you to compare the varying approaches of food assistance programs designed to assist specific populations.
Part I: Nutrients across the Life Cycle
For the first part of your Assignment, complete the table below for total calories, total carbohydrates, protein, total fat, calcium, iron, vitamin D, and folic acid to the RDAs/DRIs of the listed life stages. You will need to determine the energy needs for infants, children, adolescents, adults, and elders. The book has several equations to determine these needs (e.g. kcal/kgBW, Harris- Benedict, Mifflin St-Jeor).
After determining the energy needs, determine the macronutrients in grams. For example, if a child needs 2000 calories, 50% of those calories from carbohydrates, 20% from protein, and 30% from fat; that would be 250 grams carbohydrates, 100 grams protein, and 67 grams fat. Then, use the book or this website (http://nationalacademies.org/hmd/Activities/Nutrition/SummaryDRIs/DRI-Tables.aspx) to locate the DRIs for each age group for the micronutrients:
1. Infants (7-month-old female, 26 inches, 18 pounds)
2. Child (5-year-old male, 44 inches, 38 pounds, who runs around at school for about 45 minutes per day)
3. Teen (15-year-old male, 71 inches, 155 pounds, who works out 6 days per week for 60 minutes by playing basketball)
4. Adult (32-year-old female, 63 inches, 123 pounds, who works out 4 days per week for 30 minutes by running on the treadmill)
5. Elderly (62-year-old male, 69 inches, 188 pounds, who walks 1 mile 7 days per week, which is about 40 minutes total each day)
*Use the attached table to provide the information above for each age group.*
Choose 1 macronutrient, 1 vitamin, and 1 mineral from the table above. Discuss why these particular nutrients increase/decrease/or remain the same throughout each life stage.
Format:
o Use the table above to fill in the nutrient requirements.
o The discussion of nutrient changes should be in paragraph format. Double spaced, 12 point, Times New Roman font.
o Include at least two references. The course textbook counts as one reference. All references should follow APA style format.
Part II: Oral Presentation comparing WIC and SNAP
The nutrition status and food choices described in part I are influenced by many factors including socioeconomic status, knowledge, and access to healthy foods. In order to meet the nutritional needs you described previously, many Americans rely upon food assistance programs such as WIC and SNAP.
You work in the nutrition department of a local medical clinic. Many of the clients are low income families. Your manager has asked you to create a PowerPoint presentation with narration to inform the clinic’s staff of the requirements, benefits, and drawbacks of WIC and SNAP. Include WIC and SNAP’s eligibility requirements (i.e., income level, risk factors, etc.) and at least two advantages and two disadvantages for WIC and SNAP.
Requirements Part II:
Part II will be comprised of a PowerPoint with narration about the eligibility requirements, and the advantages and disadvantages of the WIC and SNAP programs. Bulleted Points on each slide should include brief points that identify the areas that will be addressed in the narration.
Note: Refer to the WIC and SNAP links located in the required reading section for Unit 9.
Your PowerPoint presentation should include a total of six slides using the following format:
Slide 1: Cover page that includes assignment title, your name, course, section number, and date.
Slide 2: WIC Eligibility Requirements (1-2-minute narration)
* Introduce WIC and describe the eligibility requirements. You should cover the following in your explanation:
* Income requirement
* Age, gender, and/or life stage
* Nutritional factors (if any)
Slide 3: SNAP Eligibility Requirements (1-2-minute narration)
* Introduce SNAP and describe the eligibility requirements. You should cover the following in your explanation:
* Income requirement
* Age, gender, and/or life stage
* Nutritional factors (if any)
Slide 4: Advantages and Disadvantages for WIC (1-2 minutes of narration)
* Discuss the advantages and disadvantages of the WIC program. Use these questions to guide your discussion:
o What benefits does this program provide?
o Are there restrictions on purchases (types of food, non-food items, etc.)?
o Does this program provide additional services (nutrition education, health care, etc.)?
o Can these benefits be used in a variety of settings (stores, farmer’s markets, etc.)?
o Is there a potential for abuse of these benefits?
Slide 5: Advantages and Disadvantages of SNAP (1-2 minutes of narration)
* Discuss the advantages and disadvantages of SNAP. Use these questions to guide your discussion:
o What benefits does this program provide?
o Are there restrictions on purchases (types of food, non-food items, etc.)?
o Does this program provide additional services (nutrition education, health care, etc.)?
o Can these benefits be used in a variety of settings (stores, farmer’s markets, etc.)?
o Is there a potential for abuse of these benefits?
Slide 6: Reference Slide – follows APA guidelines
Narration Guidelines: Type narration for each slide on notes section. I will perform voice over.
Format
PowerPoint Presentation with six slides.
Slides 2-5 should include narration.
Bulleted points on each slide should include brief points that identify the areas that will be addressed in the narration.
Researched information is cited in APA format.

Categories
Nutrition

Question: We have all experienced some sort of discomfort from our digestive sys

Question: We have all experienced some sort of discomfort from our digestive system at one time or another. Think about your previous experiences (maybe even from just observing others). address the questions below.
Using information from your reading, respond to the following in a minimum of 175 words: Include reference in APA format.
What are three (3) different parts of the body that you think might belong to the digestive system that might cause discomfort if not treated properly
According to research, in actuality, which parts of the digestive system are the most common to cause humans some sort of discomfort? Explain and give examples. Remember to include references in APA format.
When/why do you think these most common areas of areas digestive system discomfort can be addressed or prevented from occurring? Explain and give examples.

Categories
Nutrition

Please read the following scenario: Betsy, a 79-year-old woman, was evaluated in

Please read the following scenario:
Betsy, a 79-year-old woman, was evaluated in your office. She lives with her 81-year-old husband who is her primary caregiver. He reports that approximately 2 years ago his wife began to lose interest in the things she enjoyed like shopping, cooking, and sewing. Gradually she became less interested in food and has lost 18 pounds in the past year. He has tried commercial nutritional supplements but has not been successful getting her to consume them. He stated he is not much of a cook but has been trying his best. He is frustrated and concerned about his wife’s weight loss and lack of appetite. He feels he is constantly trying to get her to eat. He does not have any family support as he and his wife never had children. Her medical evaluation revealed cognitive impairment using the Mini-Mental State Examination. She does not appear to have any chewing or swallowing problems but has not seen a dentist in over three years. She takes one prescriiption medication for her arthritis. This couple is on a fixed income from social security. Her height is 5’1” and current weight is 100 pounds. Past weight was 118 pounds (1 year ago).
Answer the following questions about Betsy. Your responses should be phrased as though you were counseling the client. This means explaining your answers in detail. Please refer to the first question for an example of an acceptable response.
As Betsy ages, how has her body composition changed from when she was 50 years old until now?
o Example Response: Betsy as you age your body will go through a number of changes such as X, Y, Z. For example, when you were 50 years old you may have been able to do X, but now at 79 you may be a little limited in doing that function.
o Based on Betsy’s scenario, what are at least two socioeconomic factors that are impacting her nutritional and health status?
o Calculate Betsy’s calorie needs (this requires you to use the Harris Benedict equation or the Mifflin St Jeor equation).
o Provide the percentages of macronutrients she should consume on a daily basis (i.e., 50% of total calories from carbohydrates)
o Based on Betsy’s scenario, design a 5-day meal plan for her that includes the proper portion sizes of each food (the portion sizes must adhere to the serving sizes set forth by the USDA: http://www.choosemyplate.gov/MyPlate). Each day of the meal plan must include a variety of foods. The meal plans must have breakfast, lunch, and dinner and at least 2 snacks. Also, include two micronutrients with the proper RDA’s that she needs to consume on a daily basis. Below is a template for you to use to design this meal plan.
*See attached meal plan format*
Please read the following article available in the Library, and use this information to help guide your responses to the following questions.
Mueller, P.S., Hook, C.C., & Fleming, K. (2004). Ethical issues in geriatrics: A guide for clinicians. Mayo Clinic Proceedings, 79(4), 554–562.
Questions:
o What are the ethical concerns for both Betsy and her husband, given her own personal rights as well as his concerns over her well-being? Answer this question thinking more about the nutritional aspects of ethics. Examples of ethical concerns could be safety and abuse (for example, not feeding her the proper consistency of foods).
o As a nutrition professional, how would you address these concerns?