Nutrition Screening, Assessment, and Intervention

In this Clinical Application you will collect and evaluate current and historical health, diet and activity related information and provide a summary and evaluation of the information that you collect. Please read these directions thoroughly before you begin the assignment. Resources: https://medlineplus.gov/ency/patientinstructions/000337.htm https://njaes.rutgers.edu/fs993/ https://www.dietaryguidelines.gov/ https://www.nal.usda.gov/human-nutrition-and-food-safety/dri-calculator https://online.seminolestate.edu/courses/154107/files/19800109?wrap=1 See Directions below, please read the directions carefully: Clinical Application – Nutrition Screening, Assessment, and Intervention For this assignment you will be using information that you have learned throughout the semester to apply it to a simulated situation. Ask an adult friend, family member, or classmate with medical issues for permission to practice taking a simulated Nutrition Screening and Assessment to determine their nutrition risk and identify interventions to improve their health. Chapters 1 and 14 provide information on Nutrition Screening and Nutrition Assessment. Please do not share their real name. When choosing a person to interview for this assignment, please choose an adult (a real person, not AI generated) who has some medical issues (Diabetes, Hypertension, Heart Disease, Obesity, Cancer, etc….) You need to be able to demonstrate the ability to “apply” what you have learned. If you choose a healthy adult, you will not have enough to evaluate and will not be eligible for full credit. Please download the assignment template and complete all parts within the document provided. Type directly into the document - Do not create your own version of the assignment. (You must use this document to complete your assignment, all students have free access to Word, make sure you “Save as” to ensure that your information saves.) Clinical Application_Assessment Part 1 – Historical Information Once you select a "patient", schedule a time for an interview (this can be in person/by phone/virtually.) Ask the person to role play with you, providing mock information to protect their privacy. Please do not share their real name. Use Chapter 1 and Table 1-3 as a guide for the information you need to obtain from your “patient.” (Complete the Data Collection Outline, first page of the assignment) Be sure to include all items listed…Medical History, Family Medical History, Medication and Supplement History, Personal or Social History, and Diet History, etc…. Include the completed outline with the information you collected and the results of your interview with your assignment. (Page 1 of the assignment document) Once you collect the information from your "patient" you should provide a thorough summary of what you identify and the conclusions you make after evaluating the information. Please use a narrative to provide results of your interview. You should be able to evaluate what health risks a person has, what can they do about it etc… What are the possibilities for diseases or potential nutrition problems based on the patterns of disease, supplements, diet, and lifestyle habits? How does their BMI play a role in their health risk? How does their family history play a role in their health risks or risk of chronic diseases? Etc…. You can start off in a similar way to this: Mr. Jones is a 49-year old man, with a BMI of 32, who has multiple medical issues. .......... Then go on to describe their medical issues and other issues and then evaluate their risks and your suggestions. For example if a patient is overweight does not exercise or eat right, what are the health consequences that they are at risk of? What would you recommend? Times New Roman or Arial 12 point font. (minimum 3-5 full paragraphs) **You will not be telling your patient the conclusions and interventions that you would suggest – you will just be writing it in your assignment that is submitted** Part 2 – Dietary Assessment Practice taking a 24-Hour Recall (as described in Chapter 1) from your patient. At the interview ask the individual about his/her food and beverage intake for the past 24 hours including the times food was consumed, preparation methods, and portion sizes. Include in your report the information gathered in your interview, including all foods and beverages consumed in the time frame selected. Then you will determine if the individual is meeting the minimum number of servings recommended daily. Compare the results of this 24-Hour Recall to the Dietary Guidelines to determine if the individual is meeting the minimum number of servings recommended daily. Record everything your "patient" ate in 24 hours (include all foods and beverages) Complete the 24-Hour Recall table. Visit the DRI Website: https://www.nal.usda.gov/human-nutrition-and-food-safety/dri-calculator and estimate their Calorie needs. 3.Review the https://online.seminolestate.edu/courses/154107/files/19800109?wrap=1 for recommended number of servings per day. Enter the foods they consumed on the original 24-Hour Recall and assign them to the food groups listed. See example and see the https://njaes.rutgers.edu/fs993/ for what counts as a serving. (Table 1) Compare your patient’s 24-Hour Recall to their recommendations. Complete the Compare Intake to the Dietary Guidelines table. (Table 2) In a written summary, complete Table 3. Discuss each food group and number of servings your patient still needs and offer suggestions for changes in food intake to meet the minimum number of servings from each food group while controlling calories. Summarize your findings. Provide a response for each food group as well as the additional questions listed. Please see word count requirements. (Table 3) This is a 2-part project – You must complete both above sections. Submission Requirements: Submit the the completed Clinical Application – Assessment document with all parts completed (This is all in one document/attachment.) All parts of this assignment need to be typed. Times New Roman or Arial 12 point font. Data Collection Outline (completed) Evaluation and Assessment of the Information Collected (400 word minimum, double spaced, 12-point font.) Complete the 24-Hour Recall table (Table 1) Complete the Compare Intake to the Dietary Guidelines (based on the Calorie Level) table (Table 2) Complete the Evaluation of Diet and Intake (Table 3, see word count minimum for each response) This assignment must be submitted using the assignment document and formatting provided above - no exceptions. Do not create your own version of the document - you will not receive full credit and may receive no credit for the assignment. Please be very thorough if you want to earn full points. Please reach out with any questions you have. Clinical Application – Nutrition Screening, Assessment, and Intervention Student Name: Part 1 – Historical and Nutrition Assessment Collect Information This outline is for you to collect information from your client – ask them about all areas during the interview. You will calculate BMI and determine BMI classification after your interview. Your written summary should be an evaluation/assessment of this information. Medical History Age: Height/Weight: BMI: BMI Classification: Current Complaints: Past Medical Conditions: Surgical History: Family Medical History: Allergies: Mental/Emotional Health Status: Medication and Supplement History Prescription Drugs: Over-the-Counter Drugs: Dietary and Herbal Supplements: Personal and Social History Employment Status: Education Level: Socioeconomic Status: Cultural/Ethnic Identity: Religious Beliefs: Home/Family Situation: Cognitive Abilities: Use of Tobacco or Illegal Drugs: Food and Nutrition History Typical Food Intake (Number or Meals and Snacks per Day): Alcohol Consumption: Dietary Restrictions: Food Allergies and Intolerances: Nutrition and Health Knowledge: Food Availability: Physical Activity and Exercise Habits: Part 1 – Evaluation and Assessment of the information collected In the space below write a minimum of a 1-page evaluation of your findings. Hint: Do not just repeat the details from the outline. Provide an evaluation. What does the information tell us about their current health and their risk of health issues and chronic illnesses in the future? What recommendations do you have? You should be able to evaluate what health risks a person has, what can they do about it? etc… What are the possibilities for diseases or potential nutrition-related problems based on the patterns of disease, supplements, diet, physical activity and lifestyle habits? How does their BMI play a role in their health risk? How does their family history play a role in their health risks or risk of chronic diseases? Etc…. Part 2 – 24-Hour Recall Complete the tables below using the 24-hour recall you collected during your patient interview. Assign the foods they consumed to the corresponding Food Groups (see example below). See Assignment directions for resources on what counts as a serving **One food/beverage item per row, the cells will expand for items with long names or descriptions** Table 1 – 24-Hour Recall Meal or Snack/ Time of Day Food or Beverage Consumed/Preparation Method Quantity or Amount Consumed Fruit (Cups) Veg. (Cups) Grains (Ounces) Protein (Ounces) Dairy (Cups) Healthy Fats Example 8:00 am Oatmeal, cooked ½ Cup 1 oz Fresh Blueberries ½ Cup ½ Scrambled Eggs 2 Eggs 2oz Toast 1 Slice 1 oz Avocado 2 TBS 1 Fat-Free Milk 1 Meal or Snack/ Time of Day Food or Beverage Consumed/Preparation Method Quantity or Amount Consumed Fruit (Cups) Veg. (Cups) Grains (Ounces) Protein (Ounces) Dairy (Cups) Healthy Fats Total Each Food Group Column Table 2 - Compare Intake to the Dietary Guidelines (Calorie Level Chosen _______) Food Group Dietary Guidelines Recommended Number of Servings per Day Total Number of Servings Consumed in 24-Hour Recall Number of servings still needed each Day Protein (Ounces) Dairy (Cups) Vegetables (Cups) Fruit (Cups) Grains (Ounces) Healthy Fats (tsp) Table 3 – Evaluation of Diet and Intake In the table below evaluate your findings, with detailed evaluation and specific suggestions for improving their diet or including a wider variety of foods. **This is meant to be a simulation, not a counseling session for your patient, your response is for the assignment submission only** Food Group Discuss each food group and number of servings your patient still needs and summarize your findings of how their intake measures up to their My Plate Plan, discuss what is needed to improve their intake and offer specific food suggestions for each group to meet the recommendations or improve the quality of their food choices for each Food Group. (Minimum 100 Words response per Food Group) Protein (Ounces) Dairy (Cups) Vegetables (Cups) Fruit (Cups) Grains (Ounces) Healthy Fats Summary Questions Provide your overall thoughts on your patient’s intake. (Minimum 75 Words for each question) Are they at risk of potential nutrition deficiencies or problems? What overall comments or recommendations do you have for your patient?