Question

In: Nursing

Stephanie said “I hate being fat.” Client history: Stephanie is a 43-year-old mother of three who...

Stephanie said “I hate being fat.” Client history: Stephanie is a 43-year-old mother of three who has experienced gradual weight gain after the birth of each of her children. She is 5 ft 7 in tall, weighs 189 pounds, works full time, and does not engage in regular exercise. She is considered prediabetic and has prehypertension and appears eager to make lifestyle changes to improve her health and be a better nutritional role model for her children. She has successfully lost weight in the past through intake of laxatives but eventually got bored and regained all of the weight she lost. She does not want to count calories. She wants to know how many servings from each food group she should eat to lose weight and what the best foods from each group are. Her usual intake is as follows: no breakfast; snacks at a vending machine twice a day; fast food for lunch; and dinner with the family. Her dinner usually consists of about 6 oz of meat, potatoes, sometimes a vegetable, bread with butter, and dessert. Stephanie admits to a weakness for “sweets.”

A. Identify and write the relevant and vital assessment data.

B. Develop a Nutrition Diagnosis basing on the Nutrition Terminologies which is applicable to the patient

C. Formulate a patient’s Nutrition Goal

D. Identify appropriate Nutrition Goal

E. Utilize the ADIME Nutrition Documentation

USE ADIME NUTRITION DOCUMENTATION

Solutions

Expert Solution

A.RELEVANT AND VITAL ASSESSMENT DATA:

  • OVERWEIGHT AND OBESE:THE BMI OF STEPHANIE IS ABOUT 29.6 KILOGRAM/METER SQUARE.
  • PREDIABETIC.THE BLOOD SUGAR LEVEL IS HIGHER THAN NORMAL.
  • PREHYPERTENSION.THE BLOOD PRESSURE IS HIGHER THAN NORMAL.
  • OBESITY IS A MAJOR RISK FACTOR FOR TYPE 2 DIABETES AND HYPERTENSION.

B.NUTRITIONAL DIAGNOSIS APPLICABLE TO THE PATIENT IS OVERWEIGHT.STEPHANIE SHOULD BE CAREFUL ABOUT THE DIET REGULATIONS.HER DIET SHOULD INCLUDE MORE OF VEGETABLE AND FRUITS, PROTEIN- RICH FOODS (FISH,BEANS) AND WHOLE GRAINS ,VEGETABLE OILS.SHE SHOULD LIMIT THE INTAKE OF MEAT, POTATOES,FAST FOODS,SUGARED BEVERAGES, AND SNACKS.

C. NUTRITION GOAL FORMULATION:

  • LOW SODIUM INTAKE TO AVOID INCREASE IN BLOOD PRESSURE
  • LOW CARBOHYDRATE DIET TO AVOID INCREASE IN CALORIES AND DIABETES.
  • AVOIDING CANNED AND PROCESSED FOODS WHICH ARE HIGH IN CALORIES AND RESULT IN WEIGHT GAIN.

D.APPROPRIATE NUTRITIONAL GOAL:

  • LOW FAT DIET
  • LOW GLYCEMIC INDEX DIET
  • LOW SODIUM DIET
  • TO INCLUDE VARIETY OF VEGETABLES AND FRUITS.
  • INCLUDE LEAN PROTEIN FOODS.
  • DRINKING LOT OF WATER INSTEAD OF SUGARY CARBONATED DRINKS.

E.ADIME NUTRITION DOCUMENTATION:

ASSESSMENT:ANTHROPOMETRIC MEASUREMENTS,BIOCHEMICAL,DIET HISTORY, CLINICAL SIGNIFICANCES.

NUTRITIONAL DIAGNOSIS:OVERWEIGHT

INTERVENTIONS:NUTRITIONAL GOALS AND PLANS.

MONITORING AND EVALUATION:EVALUATION OF OUTCOMES AND FOLLOW UP.


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