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

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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