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Dietary Needs for Patients with Heart Disease

Dietary Needs for Patients with Heart Disease

Sample Answer 

Dietary Needs for Patients with Heart Disease

Assignment Worksheet:

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

  • Based on what you learned about Mr. Smith in your interview, briefly explain his modifiable risk factors for heart disease.

[Modifiable risk factors are those that can be avoided because they are caused by lifestyle activities. Mr. Andrew’s modifiable risk factors include physical inactivity and a high dietary intake of trans and saturated fats]

  • Based on your client’s height and weight, what are your client’s body mass index (BMI)?

[Body mass index is estimated by taking an individual’s body weight (in kg) and subdividing it by height (m2). Using this formula, Mr. Andrew’s BMI is 37.56 kg/m2 (120.2kg/3.2m2)]

  • Discuss the recommendations that you would make for Mr. Smith’s intake of dietary fat. What foods should be limited in the diet (list 5)? Which heart-healthy fats should be included? (list 5)

[I would personally discontinue the intake of trans and saturated fats. In their place, I would recommend a diet that is rich in whole grains, fruits, and vegetables – which is low in trans fatty acids as well as saturated fats (Nix, 2017). I would also recommend an intake of monounsaturated and polyunsaturated food fats. Therefore, the list below explains the foods that should be limited and the heart-healthy fats that should be incorporated in the diet:

    1. Foods that must be restricted
    • Limit Saturated fats to 5-6% of total calories
    • Red meat
    • Sodium to 2400 mg/day
    • Fewer beverages and sugar-added foods
    • Lower alcohol intake
    1. Heart-healthy fats
    • Corn oil
    • Soybean oil
    • Olive oil
    • Sunflower oil
    • Coconut oil]
  • List three nutritional interventions that would improve the heart health of your client.

[a. Eating lean meat, such as poultry

  1. Eating fish regularly
  2. Eating plenty of whole grain, fruits, and vegetables]

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 Heart Disease

Assignment Overview

For this assignment, you will answer questions about a client named Mr. Smith. You will analyze the dietary needs and risks for patients who are at risk for heart disease. Using your textbook and the internet you will identify the best recommendations, risks, and needs of a patient in Mr. Smith’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:

Mr. Andrew Smith is a 50-year-old male, 5 feet 10 inches tall, and weighs 265 lbs. He has gained 30 pounds in the past year. He has been diagnosed with heart disease. Testing revealed his total cholesterol is 225 mg/dL, and blood pressure is 150/95. Mr. Smith eats a diet that is high in saturated and trans fats. He also complains of shortness of breath when climbing stairs. Mr. Smith meets with his physician and is started on atorvastatin. Mr. Smith is concerned because he has never taken anything besides over-the-counter medicines before. He would like to explore dietary interventions to improve his heart health.

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 9of your online course.

    Dietary Needs for Patients with Heart Disease

    Dietary Needs for Patients with Heart Disease

  • 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 Mr. Smith in your interview, briefly explain his modifiable risk factors for heart disease.
    • Based on your client’s height and weight, what is his current body mass index? Based on his current BMI, how many pounds should your client lose to achieve a healthy weight?
    • Discuss the recommendations that you would make for Mr. Smith’sfat intake (in grams) What foods should be limited to restrict saturated and trans fat intake (list 5)?
    • Discuss heart-healthy fats. What foods should be included to increase your client’s intake of heart-healthy fats? (list 5)?
    • Briefly discuss three nutritional interventions that you would suggest to your client to improve his heart health.
  • Submit the Week 9Assignment via Blackboard by clicking on the “Week 9 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 the assignment
Points
Explained risk factors for heart disease. 5
Discussion of clients Body Mass Index 2.5
Discussion of saturated and trans fats 2.5
Discussion of heart-healthy fats 2.5
Three dietary interventions for heart disease 5
Adhere to the Writing Conventions. 2.5
Total Points 20

Assignment Worksheet:

Dietary Needs for Patients with Heart Disease

Dietary Needs for Patients with Heart Disease

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

  • Based on what you learned about Mr. Smith in your interview, briefly explain his modifiable risk factors for heart disease.

[Write your response here…]

  • Based on your client’s height and weight, what are your client’s body mass index (BMI)?

[Write your response here…]

  • Discuss the recommendations that you would make for Mr. Smith’s intake of dietary fat. What foods should be limited in the diet (list 5)? Which heart-healthy fats should be included? (list 5)

[Write your response here…]

  • List three nutritional interventions that would improve the heart health of your client.

[Write your response here…]

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