Choose from one ofthe following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age.

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NutritionalCare Plan

For this project, you will identify a case study and then develop a nutritional care plan forthe client associated with thatcase.  You should begin working on your project in advance of Week 5 as you construct the details ofyour case.  The completed  nutritional care plan foryour client is due in Week 10.

Please read this entire document togain understanding ofthe project scope and those tasksyou will complete.  This project will take you several weeks to complete.  Do not delay beginning the work on this project.

Project tasks tobecompletedinWeek: 5

Task 1:

  1. Choose from one ofthe following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age.
  2. List the specific nutrition issues affecting individuals in yourselected stage.

Task 2:

  1. Choose a disease or medical condition thatcould possibly, or commonly, affectyour individual. This could be anything ranging from diabetes tocirrhosis.
  2. Using the ABCDs ofnutritional 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.

  1. Be sure toinclude a list ofcommon medications thatmay be usedto treatyour patient’s condition and identify potential herb/nutrient/drug

interactions thatmay be relevant.

  1. Identify your client’s cultural background and give clues as totheir socioeconomic statusand 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.

Explain why nutritionists often advise individuals on low-sodium diets to avoid cured fish and meat products.

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Hazardous Materials V #11

A worker at DMG Energy, LLC experienced chest pain and was transported to the cardiac unit at a local hospital for treatment. During the doctor’s evaluation, the worker disclosed that he was on an ultra-low sodium diet. Explain why nutritionists often advise individuals on low-sodium diets to avoid cured fish and meat products. Contrast some properties between metallic nitrites and metallic nitrates.

Your response must be at least 200 words in length. All sources used, including the textbook, must be referenced. Paraphrased and/or quoted materials must have accompanying in-text and reference citations in APA format.

Physical Fitness and Nutrition Worksheet

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Physical Fitness and Nutrition Worksheet

To obtain optimal health it is critical to be physically fit and eat a healthy and balanced diet. Becoming knowledgeable about what it means to be physically fit and learning how to evaluate the nutritional value of what you eat may greatly increase your ability to improve your health and wellness.

In this 3part worksheet, you identify the five components of health-related fitness, critique a recipe for nutritional value, and respond to two short answer questions about nutrition. Completing this assignment is a step towards gaining the knowledge needed to better manage your physical fitness and nutrition.

Part 1:Five Components of Health Related Fitness Table

Complete the table below. The first row has been filled in as an example.

Components of Physical FitnessDescriptionHow to Incorporate in Your LifeBenefit(s)
Cardiorespiratory FitnessBeing able to exercise at a moderate to high intensity for a long period of timeWalk 2 miles at a brisk pace every day.Reduced the risk of heart disease, hypertension, and high cholesterol.
Muscular Strength
Muscular Endurance
Flexibility
Body Composition

Part 2: Critique a Meal

For this part of the assignment you critique the nutritional value of a meal. You will select this meal from the USDA website.

Follow the instructions below:

  • Access the USDA Recipe Finder search tool at http://recipefinder.nal.usda.gov/ 
    • Eeither click on or paste the above link in your internet’s address bar 
  • Search for a recipe using one of the following available criteria: 
    • Type in ingredients;
    • Type in a recipe name or;
    • Choose options from the available categories 
  • Select a recipe to critique from the generated results. Review the nutritional information provided for the recipe you selected or added and answer the questions below. 
  1. What is the name of the recipe you are evaluating?  
  2. Which essential nutrients (carbohydrates, fats, proteins, vitamins, and minerals)are included in the recipe?  
  3. Which ingredients are providing each nutrient?  
  4. Does this recipe include a good balance of essential nutrients? Explain your answer.  
  5. How could the recipe be altered to include more essential nutrients?  
  6. Do you consider this a healthy meal? If not, what is a healthy alternative?Part 3: Nutrition Questions Respond to the following questions in 75- to 125-words each: 
  1. Do you find it easy or difficult to determine the nutritional value of food? What are some methods to help you more easily determine the nutritional values of food?     
  2. What environmental, economic, and psychosocial factors influenced your food and drink choices today? What factors in your life influence your food choices the most?

Nutrition, a Path to Health or Chronic Disease

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Nutrition, a Path to Health or Chronic Disease

Writea 50- to 100-word response to the following:

In the “Fresh vs. Frozen” video, frozen vegetables are said to be more nutritious because they are picked fully ripe and flash-frozen. Which do you think would be more nutritious: local produce from a farmers’ market or frozen produce? Explain your answer.

Which is more easily digested and absorbed: carbohydrates or proteins? Explain. Based on your answer, how would that affect your effort to lose weight?