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

She reports that she is not exercising, and prior to this latest diet, she was eating on the go most meals, frequently dining out or driving through fast-food restaurants.

For this assignment, you will answer questions about a patient named Emily Johnson, a patient who has turned to a fad diet for weight loss.
Emily Johnson is a 38-year-old mother of 2 who presents to her primary care physician’s office with rapid heartbeat, rapid breathing, dizziness, and fatigue. During initial intake, Emily states that she began the Military Diet after being disappointed by her weight at her last doctor’s appointment. She weighed 196 pounds (height 5’4”) at her appointment and since starting the diet last week she now weighs 188 pounds. She has been following the “Military Diet” which consists of half a grapefruit and black coffee for breakfast, 1 slice of toast, ½ cup tuna with coffee for lunch, and 3 ounces of grilled chicken, ½ apple, and 1 cup of green beans with tea for dinner.  She has been following this eating pattern for 7 days. She reports that she is not exercising, and prior to this latest diet, she was eating on the go most meals, frequently dining out or driving through fast-food restaurants. Her doctor determines that she is severely dehydrated and recommends that she see you to create a healthy, safe, weight loss program.
To complete this assignment you will need to fill out the worksheet that I have attached for you.

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?

Categories
Nutrition

Her doctor determines that she is severely dehydrated and recommends that she see you to create a healthy, safe, weight loss program.

For this assignment, you will answer questions about a patient named Emily Johnson, a patient who has turned to a fad diet for weight loss.
Emily Johnson is a 38-year-old mother of 2 who presents to her primary care physician’s office with rapid heartbeat, rapid breathing, dizziness, and fatigue. During initial intake, Emily states that she began the Military Diet after being disappointed by her weight at her last doctor’s appointment. She weighed 196 pounds (height 5’4”) at her appointment and since starting the diet last week she now weighs 188 pounds. She has been following the “Military Diet” which consists of half a grapefruit and black coffee for breakfast, 1 slice of toast, ½ cup tuna with coffee for lunch, and 3 ounces of grilled chicken, ½ apple, and 1 cup of green beans with tea for dinner.  She has been following this eating pattern for 7 days. She reports that she is not exercising, and prior to this latest diet, she was eating on the go most meals, frequently dining out or driving through fast-food restaurants. Her doctor determines that she is severely dehydrated and recommends that she see you to create a healthy, safe, weight loss program.
To complete this assignment you will need to fill out the worksheet that I have attached for you.

Categories
Nutrition

Do you have any recommendations for healthier options?

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?

Categories
Nutrition

Papers are typically 8 to 12 pages in length.

You will (1) choose a recipe with at least 5 ingredients that interact to yield at least 3 chemical reactions. Generally, recipes will involve either a cooking or a baking step, and will include such ingredients as eggs, flour, milk, sugar, baking soda or baking powder, as well as other ingredients. You will (2) write a paper describing the function of each ingredient, detailing the changes of each ingredient that take place during the preparation of the recipe and how the different ingredients interact, as well as describing the key processes that occur during preparation.
You must cite the source of the recipe. Remember that a recipe is made up of three parts: 1) the name of the food being prepared; 2) a list of all ingredients (with amounts); and 3) a sequential descriiption of the steps involved in preparing the food. Please ensure the recipe that you hand in includes all three parts.
You will lose 10 points for each day that the paper is late. Papers are typically 8 to 12 pages in length. Please use 12-point font, double spaced, 1” margins. The recipe should be single spaced, and the rest of the text should be double spaced.
Your paper should include a citations page. All university policies on academic integrity and honesty apply to this class. The final paper will be ran through an anti-plagiarism website. You must properly cite any guest speakers that we have in class.
Proper spelling, punctuation, and grammar will also be considered. Poorly written papers will be subject to point deductions.