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Dietary Needs for Patients with Diabetes

Dietary Needs for Patients with Diabetes

Sample Answer 

Dietary Needs for Patients with Diabetes

Assignment Overview

For this assignment, you will answer questions about a client named Mrs. Ritchie. You will analyze the dietary needs and risks for patients who have Type 2 diabetes. Using your textbook and the internet you will identify the best recommendations, risks, and needs of a patient in Mrs. Ritchie’s condition, based on the questions asked. You are required to include citations of your references.

This assignment is intended to explore differences between macronutrient and micronutrient concepts and describe their physiological functioning. Additionally, you will apply human nutritional theories and relevant research to formulate nutritional assessments and describe nutritional requirements corresponding to stages in the life span. You will also examine how effective nutritional counseling is contingent upon collaboration, organization, and concurrence among the members of the health care team.

Case Study:

Mrs. Cynthia Ritchie is a 45-year-old female, 5 feet 2 inches tall and weighs 245 lbs. She has gained 50 pounds in the past year. She has been diagnosed with Type 2 diabetes. Testing revealed that her A1c is 10.2. Her blood pressure is 135/90. She complains of blurry vision. Mrs. Ritchie typically skips breakfast, eats lunch and a large dinner. Her favorite foods include pasta, rice, and fruit. She eats many meals “on-the-go” as a result of a busy schedule. Mrs. Ritchie meets with her physician and is started on metformin and is referred to a dietitian for nutritional counseling. She would like to explore dietary interventions to improve her health and reduce her A1c.

Assignment Details:

Perform the following tasks:

  • Complete the reading assignment before attempting this assignment.
  • Please review your reading for this week as well as the Case Study located in Week 10 of your online course.
  • Use your text and the internet to respond (in approximately 250 words) to the following (provide your responses in the Assignment Worksheet section on page 2):
    • Based on what you learned about Mrs.Ritchie in your interview, briefly explain her modifiable risk factors for Type 2 diabetes.
    • Based on your client’s A1c, what does this tell you about her blood sugar control? Define a normal A1c.
    • Create a healthy breakfast option for your client that includes a carbohydrate, protein, and heart healthy fat. Explain the importance of eating all three macronutrients. How does this influence blood sugar?
    • Discuss the medical complications that could arise if your client does not seek treatment for her diabetes?
    • Briefly discuss three nutritional interventions that you would suggest to your client to improve her A1c and reduce the risk of other health complications.
  • Submit the Week 10 Assignment via Blackboard by clicking on the “Week 10 Assignment” link.
  • Include the proper file naming convention:

Refer to the Writing Conventions in the Written Assignment Rubric for detailed grading information.

Grading:

Gradable items in assignment Points
Explained risk factors for Type 2 diabetes. 5
Discussion of clients A1c 2.5
Created a healthy breakfast for your client 2.5
Discussion of complications of Type 2 diabetes 2.5
Three dietary interventions for Type 2 diabetes 5
Adhere to the Writing Conventions. 2.5
Total Points 20

Assignment Worksheet:

Respond to the following (in approximately 250 words) in the spaces provided:

  • Based on what you learned about Mrs. Ritchie in your interview, briefly explain her modifiable risk factors for Type 2 diabetes.

[The highest modifiable risk for Mrs. Ritchie’s Type 2 DM stems from her choice of food (starches, for example, rice, pasta, and fruits). The other risk occurs from her binge eating. She eats lunch as well as a larger dinner. Mrs. Ritchie also consumers several meals “on-the-go”]

  • Based on your client’s A1c, what does this tell you about her blood sugar control? Define a normal A1c.

[Based on Mrs. Ritchie’s A1c (10.2 percent), it is clear that her blood sugar control measures are ineffective. The normal ranges are between 4.0%-5.6%, while the risk of getting diabetes increases among people with levels between 5.7-6.5%. However, the patient’s level of 10.2% indicates that she is diabetic.]

  • Create a healthy breakfast option for your client that includes carbohydrates, protein, and heart-healthy fat. Explain the importance of eating all three macronutrients. How does this influence blood sugar?

[A blend of one cup of fat-free milk and a half-cup of strawberry fruit. This should be taken with 2 slices of whole-grain bread. Eating the three macronutrients (carbohydrates, proteins, and fats) is important in providing all the necessary nutrients required for the effective growth and formation of enzymes, such as insulin. In the absence of these three macronutrients, there is likely to be a metabolic imbalance and, subsequently, insulin inadequacy (Nix, 2017). This might force the body to breakdown protein and fat tissues, causing muscle weakness, weight loss, and other complications]

  • What complications could arise if your client does not seek treatment for her Type 2 diabetes?

[Some of the long-term complications that could arise include retinopathy, neuropathy, nephropathy, heart disease, and hypertension]

  • List three interventions that would improve your client’s blood sugar control.

[1. Aiming to achieve optimal nutrition by sustaining a high level of diets by reducing the intake of excess carbohydrates and sugars. The patient should stop binge eating and also stop taking plenty of rice and pasta.

  1. Improving the physical activity of the client. She should perform a minimum of 150 minutes each 7 days of moderate-intensity physical exercise.
  2. Avoiding other activities that could increase the blood glucose levels, such as alcohol intake]

References

Nix, S. (2017). William’s basic nutrition and diet therapy (15th ed.). St. Louis, Missouri: Elsevier Inc.

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Question 


Dietary Needs for Patients with Diabetes

Assignment Overview

For this assignment, you will answer questions about a client named Mrs. Ritchie. You will analyze the dietary needs and risks for patients who have Type 2 diabetes. Using your textbook and the internet you will identify the best recommendations, risks, and needs of a patient in Mrs. Ritchie’s condition, based on the questions asked. You are required to include citations of your references.

This assignment is intended to explore differences between macronutrient and micronutrient concepts and describe their physiological functioning. Additionally, you will apply human nutritional theories and relevant research to formulate nutritional assessments and describe nutritional requirements corresponding to stages in the life span. You will also examine how effective nutritional counseling is contingent upon collaboration, organization, and concurrence among the members of the healthcare team.

Case Study:

Mrs. Cynthia Ritchie is a 45-year-old female, 5 feet 2 inches tall and weighs 245 lbs. She has gained 50 pounds in the past year. She has been diagnosed with Type 2 diabetes. Testing revealed that her A1c is 10.2. Her blood pressure is 135/90. She complains of blurry vision. Mrs. Ritchie typically skips breakfast, eats lunch and a large dinner. Her favorite foods include pasta, rice, and fruit. She eats many meals “on-the-go” as a result of a busy schedule. Mrs. Ritchie meets with her physician and is started on metformin and is referred to a dietitian for nutritional counseling. She would like to explore dietary interventions to improve her health and reduce her A1c.

Assignment Details:

Perform the following tasks:

  • Complete the reading assignment before attempting this assignment.
  • Please review your reading for this week as well as the Case Study located in Week 10 of your online course.
  • Use your text and the internet to respond (in approximately 250 words) to the following (provide your responses in the Assignment Worksheet section on page 2):
    • Based on what you learned about Mrs.Ritchie in your interview, briefly explain her modifiable risk factors for Type 2 diabetes.
    • Based on your client’s A1c, what does this tell you about her blood sugar control? Define a normal A1c.
    • Create a healthy breakfast option for your client that includes a carbohydrate, protein, and heart healthy fat. Explain the importance of eating all three macronutrients. How does this influence blood sugar?
    • Discuss the medical complications that could arise if your client does not seek treatment for her diabetes?
    • Briefly discuss three nutritional interventions that you would suggest to your client to improve her A1c and reduce the risk of other health complications.
  • Submit the Week 10 Assignment via Blackboard by clicking on the “Week 10 Assignment” link.
  • Include the proper file naming convention:

    Dietary Needs for Patients with Diabetes

    Dietary Needs for Patients with Diabetes

Refer to the Writing Conventions in the Written Assignment Rubric for detailed grading information.

Grading:

Gradable items in assignment Points
Explained risk factors for Type 2 diabetes. 5
Discussion of clients A1c 2.5
Created a healthy breakfast for your client 2.5
Discussion of complications of Type 2 diabetes 2.5
Three dietary interventions for Type 2 diabetes 5
Adhere to the Writing Conventions. 2.5
Total Points 20

 

Assignment Worksheet:

Respond to the following (in approximately 250 words) in the spaces provided:

  • Based on what you learned about Mrs. Ritchie in your interview, briefly explain her modifiable risk factors for Type 2 diabetes.

[Write your response here…]

  • Based on your client’s A1c, what does this tell you about her blood sugar control? Define a normal A1c.

[Write your response here…]

  • Create a healthy breakfast option for your client that includes carbohydrate, protein, and heart-healthy fat. Explain the importance of eating all three macronutrients. How does this influence blood sugar?

[Write your response here…]

  • What complications could arise if your client does not seek treatment for her Type 2 diabetes?

[Write your response here…]

  • List three interventions that would improve your client’s blood sugar control.

[Write your response here…

 

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