Instruction
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Instructions:
This assignment asks you to develop a dietary plan of care for a patient with a serious systemic illness or injury or to explain the benefits and problems with dietary delivery. It will be an expansion of the approach you are using in Discussion 6.
Write a one page, double-spaced, 10-12 font paper on of the following topics (a-k). Include rationale on how your answer addresses one or more nutritional goals:
1) prevent further damage, 2) improve appetite, 3) promote healing
Include a reference in APA format. Select a source that is not a textbook or a .com; good choices are .org, .gov, .edu or a journal article.
Topics:
a. anorexia, persistent nausea/vomiting, early satiety. Include a condition where these symptoms are a common problem. Are there "comfort foods" that could be used as part of the diet and balanced with healthier choices?
b. design a 3-day meal plan that incorporates principles of cancer prevention. Would these meals cost more or less $$ and prep time than your typical meals? In what ways are the foods you suggest thought to reduce cancer risk.
c. Explain to a client with cancer or AIDS the reasons appetite is diminished and importance of adequate nutritional intake
d. How might omega-3 fatty acids, antioxidants, or other supplements help selected clients?
e. A previously healthy 25-year-old male who is 5'8" tall and weighs 154 pounds with has 75% of his body surface burned and septicemia. How would you supply adequate protein and kilocalories in his diet plan?
f. Assume the role of a dietary consultant teaching staff on the advantages of feeding critical care clients who are cleared to eat a soft or solid diet over providing intravenous fluids and nutrition.
g. Identify assessment data indicating a need for nutrition support for a client with congestive heart failure; develop a general diet plan for this client. Justify the benefits of your plan.
h. Prepare a day’s menus for a client with dyspnea at rest from chronic obstructive pulmonary disease. His carbohydrate should be no more than 45% of total kilocalories.