Evaluating the Case Data Project tasks to be completed in Week: 5 Task 1: a. Choose from one of the following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age. b. List the specific nutrition issues affecting individuals in your selected stage. Task 2: a. Choose a disease or medical condition that could possibly, or commonly, affect your individual. This could be anything ranging from diabetes to cirrhosis. b. Using the ABCDs of nutritional assessment, create a case study based on an actual client or patient. You can also make one up. Include the following in your case study: (i). Anthropometrics, relevant biochemical tests, clinical assessment, and dietary intake analysis. c. Be sure to include a list of common medications that may be used to treat your patient’s condition and identify potential herb/nutrient/drug interactions that may be relevant. d. Identify your client’s cultural background and give clues as to their socioeconomic status and psychosocial variables. For example, your patient may be a senior living alone on a fixed income or might be living in a nursing facility with reputed staff. Project tasks to be completed during Weeks 6–10 (due during Week 10): Task 1: a. Create a nutritional care plan for your client. This will include an evaluation of nutritional risk, a list of interventions, and a list of expected outcomes. b. List the goals of medical nutrition therapy for your patient and suggest an appropriate diet. Does your patient/client require a dietary modification of their regular diet? Are enteral feedings by tube necessary? If so, what formula will you use and why? Describe your recommended method of administration. Task 2: a. Describe your nutrition education teaching session with your patient and/or their family. What teaching methods will you use (explanation, discussion, demonstration, handouts, etc.)? In your own words, write a paragraph detailing three specific points that you will need to teach your patient about his/her new diet. In addition, give at least one tip to avoid potential herb/nutrient/drug interactions.
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