Categories
Nutrition

Project: The goals of this project are to research current literature and desig

Project: The goals of this project are to research current literature and design a case study interrelating sport science and nutrition. To begin the project, you will need to select and identify:
• A sport or activity of interest to you
• A subject (cannot be yourself)
• 4 nutrition parameters (graduate students): Fluid, calories, carbohydrates, protein, etc.
Using these interests, you will do a literature search to lay the background for your paper. You need to submit documentation of 8 resources (graduate).
1. For the athlete that you choose, you will do a two day dietary recall to obtain the athlete’s current diet and print out the daily food log and reports. Use any online analysis program you want, such as www.myplate.gov, www.loseit.com, or www.myfitnesspal.com. You must provide me with a copy of your recorded food intake when you turn in the assignment. You can refer to the assignment from week one for steps on using the online analysis programs.
2. Compare the athlete’s current dietary intake to the recommended dietary needs based on your current literature search on the sport.
3. What are the athlete’s specific nutrition recommendations based on the main energy system being used and type of sport (strength/power, endurance, ultraendurance, etc)?
4. Does the athlete’s diet meet the recommendation for your chosen nutrition parameters? If not, what are some specific recommendations that you would make to the athlete to improve their diet to meet their nutritional needs? If they are meeting some or all of the nutritional requirements, what are they and why will they help the athlete?
5. Length of paper should be 5 pages for graduate students.

Categories
Nutrition

After reading the case study below, you will provide the patient with suggestion

After reading the case study below, you will provide the patient with suggestions to increase his intake to prevent weight loss and muscle wasting. You will find Writing Guidelines at the end of this document that will assist you in meeting the expectations for writing your care plan. (fill out the worksheet i have attached in the attachment section)
Case study:
Steve Palmer has been undergoing chemotherapy for liver cancer. In the past 3 months, Mr. Palmer has lost 25 pounds from his pre-cancer weight of 190 lbs. He is 6 ft 2 inches tall. He reports decreased appetite, nausea, vomiting, and dry mouth. He reports feeling full quickly and extreme fatigue. His oncologist refers him to you for suggestions on increasing his food intake.

Categories
Nutrition

After reading the case study below, you will provide the patient with suggestion

After reading the case study below, you will provide the patient with suggestions to increase his intake to prevent weight loss and muscle wasting. You will find Writing Guidelines at the end of this document that will assist you in meeting the expectations for writing your care plan. (fill out the worksheet i have attached in the attachment section)
Case study:
Steve Palmer has been undergoing chemotherapy for liver cancer. In the past 3 months, Mr. Palmer has lost 25 pounds from his pre-cancer weight of 190 lbs. He is 6 ft 2 inches tall. He reports decreased appetite, nausea, vomiting, and dry mouth. He reports feeling full quickly and extreme fatigue. His oncologist refers him to you for suggestions on increasing his food intake.

Categories
Nutrition

Project: The goals of this project are to research current literature and desig

Project: The goals of this project are to research current literature and design a case study interrelating sport science and nutrition. To begin the project, you will need to select and identify:
• A sport or activity of interest to you
• A subject (cannot be yourself)
• 4 nutrition parameters (graduate students): Fluid, calories, carbohydrates, protein, etc.
Using these interests, you will do a literature search to lay the background for your paper. You need to submit documentation of 8 resources (graduate).
1. For the athlete that you choose, you will do a two day dietary recall to obtain the athlete’s current diet and print out the daily food log and reports. Use any online analysis program you want, such as www.myplate.gov, www.loseit.com, or www.myfitnesspal.com. You must provide me with a copy of your recorded food intake when you turn in the assignment. You can refer to the assignment from week one for steps on using the online analysis programs.
2. Compare the athlete’s current dietary intake to the recommended dietary needs based on your current literature search on the sport.
3. What are the athlete’s specific nutrition recommendations based on the main energy system being used and type of sport (strength/power, endurance, ultraendurance, etc)?
4. Does the athlete’s diet meet the recommendation for your chosen nutrition parameters? If not, what are some specific recommendations that you would make to the athlete to improve their diet to meet their nutritional needs? If they are meeting some or all of the nutritional requirements, what are they and why will they help the athlete?
5. Length of paper should be 5 pages for graduate students.

Categories
Nutrition

1.The current situation of health issue chosen in HK are well addressed and give

1.The current situation of health issue chosen in HK are well addressed and give more than 3 reasons are given and can be used to explain the current situation
2.All information given is exceptional clear and accurate including objectives, target group and rationale
3.Present all the information in a logical sequence. The report is well organized and it is easy to read
4.Include detailed reference with in-text citation and all are properly cited (APA7)

Categories
Nutrition

1.The current situation of health issue chosen in HK are well addressed and give

1.The current situation of health issue chosen in HK are well addressed and give more than 3 reasons are given and can be used to explain the current situation
2.All information given is exceptional clear and accurate including objectives, target group and rationale
3.Present all the information in a logical sequence. The report is well organized and it is easy to read
4.Include detailed reference with in-text citation and all are properly cited (APA7)

Categories
Nutrition

please complete attachment Height 5’1 weight is 128 activity level is 1-2 a wee

please complete attachment
Height 5’1
weight is 128
activity level is 1-2 a week
No family history of list
no cultural or race restrictions with food
-i do not not like the taste of healthy foods, including vegetables
– I eat unhealthy snacks during studying like cookies, candy and chips
– i have a problem making healthy food because my 5 year old son is very picky
– i eat alot during my menstral and when i feel anxious
-i do get upset when i try to make better food choice and ruin it during a study session.
– i do over eat past the time of being full
-i often crave chocolate and fast food
-with nursing school there is no time for exercising
-i do not feel self conscious when i exercise.
the rest can be made up. thank you

Categories
Nutrition

please complete attachment Height 5’1 weight is 128 activity level is 1-2 a wee

please complete attachment
Height 5’1
weight is 128
activity level is 1-2 a week
No family history of list
no cultural or race restrictions with food
-i do not not like the taste of healthy foods, including vegetables
– I eat unhealthy snacks during studying like cookies, candy and chips
– i have a problem making healthy food because my 5 year old son is very picky
– i eat alot during my menstral and when i feel anxious
-i do get upset when i try to make better food choice and ruin it during a study session.
– i do over eat past the time of being full
-i often crave chocolate and fast food
-with nursing school there is no time for exercising
-i do not feel self conscious when i exercise.
the rest can be made up. thank you

Categories
Nutrition

Sections c-g is what is responsible for this assignment.

Sections C-G is what is responsible for this assignment. Attached are the guidelines and the PowerPoint sample. Sources used must be within the past 5 years.

Categories
Nutrition

What thoughts do you have for your patient concerning his food preparation methods?

Objective Profile for client Jeremy Smith, male
Height: 70 inches Weight: 210 lbs Lab results from recent physical: Total serum cholesterol: 377 mg/dL Triglyceride level: 230 mg/dL
HDL level: 29 mg/dL
LDL level: 163 mg/dL
Blood pressure: 175/96
Personal health history: The client has had physicals every 3-4 years. The client was identified with having high blood pressure at his last physical a year ago, but did not want to start a prescriiption medication and wanted to try to reduce sodium intake per his physician’s recommendations. The client is a local construction worker and works 5 days a week, 8 to 10 hours a day.
Family history: The client’s father smoked for 30+ years and passed away from a heart attack at age 58. The client’s mother was diagnosed with diabetes at age 45 and is still living. The client’s brother has high blood pressure and hypercholesterolemia and controls with diet and medication modifications.
24 hour Diet Recall for Client:
Breakfast: Cooked at home: 2 fried eggs or scrambled eggs, 2 slices of buttered toast, 2 pieces of turkey bacon, 1 cup coffee
Lunch: Fast food Double Cheeseburger, medium French fries, 44 ounce cola soda
Dinner: Cooked at home: 8oz ribeye steak, 6 fried shrimp, 1 medium loaded baked potato with butter, cheese, bacon, ½ cup cooked broccoli, 20oz sweet tea
Bedtime Snack: 8oz whole milk and 4 Chocolate Chip Cookies
Respond to the following questions:
1. What health concerns do you have for your patient?
2. What thoughts do you have for your patient concerning his food preparation methods? Are there any recommendations you could suggest?
3. Thinking about this study of meats and eggs, what are your thoughts on your patient’s food selections? Do you have any recommendations for healthier options?