Broward Community College Week 1 Health Interventions Discussions

Broward Community College Week 1 Health Interventions Discussions Broward Community College Week 1 Health Interventions Discussions I need help with a Nursing question. All explanations and answers will be used to help me learn. Each discussion should be three paragraphs and the should be in a different page with the week number assigned to it Answers the initial graded threaded discussion question(s)/topic(s), demonstrating knowledge and understanding of concepts for the week and Integrates evidence to support discussion. Sources are credited nutrition_discussion__1_.docx ORDER NOW FOR CUSTOMIZED AND ORIGINAL ESSAY PAPERS Integrates evidence to support discussion. Sources are credited Week 1: Digestive System Let’s follow the path of a delicious ham and cheese sandwich with lettuce and pickles as it is eaten and digested! Start at the beginning and discuss the anatomical parts as well as the biochemical roles that contribute to this sandwich being turned into chemical energy. Be sure to include mechanical and chemical mechanisms, along with how they are metabolized in the body! What happens if one part does not function? For example, what happens to digestion if the person is missing many teeth but can’t afford dentures or perhaps has a digestive disorder? 1. What stress factors may cause issues in the digestive tract for some people? 2. How can a regular exercise program aid in the development of a healthy digestive tract? 3. How might digestion and metabolism be different over the life span? Let’s follow the path of a delicious ham and cheese sandwich with lettuce and pickles as it is eaten and digested! Start at the beginningand discuss the anatomical parts (1)as well as the biochemical roles(2) that contribute to this sandwich being turned into chemical energy. Be sure to include mechanical and chemical mechanisms (3),along withhow they are metabolized in the body (4). What happens if that part does not function?(5)For this portion of the question. Select any part of the GI system that may not function and discuss what may happen. It does not have to be the teeth. This is just an example. For example, what happens to digestion if the person is missing many teeth but can’t afford dentures, or perhaps has a digestive disorder? What stress factors may cause issues in the digestive tract for some people? (6) How can a regular exercise program aid in the development of a healthy digestive tract? (7) How might digestion and metabolism be different over the lifespan? (8) During Unit 1, you will be working on the following unit outcomes: • • • • Determine the role of nutrition in health promotion and wellness (CO 1) Estimate the balance between daily intake and energy needs. (CO 1) Examine factors that influence nutrition (CO 2) Discuss how alterations in the digestive process can affect nutrition (CO 1) Key Concepts this Week –• Introduction to Nutrition, Health, and Wellness o o o o Role of Nutrition Nutrition Standards Factors Influencing Nutrition Common Myths and Influence of Media Required Textbook Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional Foundations and Clinical Applications: A Nursing Approach(7th ed.). St. Louis, MO: Elsevier Mosby WEEK 2: Carbs, Culture, and Diabetes In this discussion, you will consider the following information prior to responding with your post. In order to fully understand Hannah’s situation, please first answer the following: • • • • When are carbohydrates good for us? What are “good” versus “bad” carbohydrates? When are they not good for us or our bodies? What chemistry is involved in their breakdown, usage, and storage? After you have discussed this, consider Hannah and Rose’s situations and think like a nurse! Hannah is a 12-year-old who has had Type I diabetes for a few years. Her mother, Rose, is a strict vegetarian and believes this is also the best diet plan for her daughter. Hannah says, “I just want to eat like all my friends do!” As a result, she often cheats, and lately, there has been a steady increase in Hannah’s blood sugar. What are the first steps you would take, as Hannah’s nurse, to assess her eating habits and understanding of diabetes mellitus? What did Hannah and Rose tell you (subjective) and what did you see (objective)? In order to fully understand Hannah’s situation, please answer the following first: When are carbohydrates good for us? What are “good” versus “bad” carbohydrates? When are they not good for our bodies or us? What chemistry is involved in their breakdown, usage, and storage? Once you have answered these questions, consider Hannah and Rose’s situation, and think like a nurse! Hannah is a 12-year-old who has had Type I diabetes for a few years. Her mother, Rose, is a strict vegetarian and believes this is also the best diet plan for her daughter. Hannah says, “I just want to eat like all my friends do!” Broward Community College Week 1 Health Interventions Discussions As a result, she often cheats, and lately, there has been a steady increase in Hannah’s blood sugars. What are the first steps you would take, as Hannah’s nurse, to assess her eating habits and understanding of diabetes mellitus? What did Hannah and Rose tell you (subjective), and what did you see (objective)? During Unit 2, you will be working on the following unit outcomes: • Discuss carbohydrates and their relationship with health promotion and wellness (CO 1 and 2) • Discuss fluids and electrolytes and their relationship with health promotion and wellness (CO 1 and 2) • Explore the critical functions of water in health and wellness (CO 1 and 3) • Discuss the psychological, sociological, economical, and cultural implications of food on nutritional status (PO 1 and 2) Key Concepts this Week –• Nutrients and Food Intake o Carbohydrates o Energy and Fitness o Obesity Required Textbook Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional Foundations and Clinical Applications: A Nursing Approach(7th ed.). St. Louis, MO: Elsevier Mosby WEEK 3: DIET AND LAB VALUES Mark, a single father of a 2-year-old son, Jacob, stops every morning at a local fast food restaurant to pick up breakfast for himself and his son on their way to daycare. Mark says, “I don’t have time to cook in the mornings, and I can’t feed Jacob anything I make at home any cheaper than this. Besides, he really loves these sausage and egg sandwiches, and at least I can get him to eat them!” Mark has a family history of diabetes, as well as hyperlipidemia, and has the following risk factors for cardiovascular disease: primary hypertension (treated with medication), cigarette smoking, inactive lifestyle, and occasionally eating foods high in sodium. Both of his parents died at young ages due to what Mark calls “heart troubles,” and his brother has high cholesterol. During his physical, Mark learns that his lipid panel is as follows: total cholesterol 245 mg/dl, LDL 180 mg/dl, and HDL 35 mg/dl. As his nurse, you know that risk factors for cardiovascular disease are fixed or modifiable. Give at least two examples of each. 1. For modifiable risk factors, what can be done to reduce risk? 2. What is the significance of Mark’s blood work? What does a normal lipid profile look like? 3. Based on the information provided in the scenario, how would you educate him? Be sure to include physical fitness and nutrition based on the USDA 2015 Dietary Guidelines and choosemyplate.gov ) covered in Week 1. As we look at Mark and Jacob’s intake of nutrients and the factors influencing their health, let us examine the significance of Mark’s total cholesterol, LDL, and HDL while thinking of an effective teaching plan. The Centers for Disease Control and Prevention (CDC) and the American Heart Association (AHA) have many publications geared towards educating patients on total cholesterol level, low-density lipoproteins (LDL), and high-density lipoproteins (HDL). I am looking forward to reading about your plan for Mark and Jacob! During Unit 3, you will be working on the following unit outcomes: • Discuss fats and fatty acids and their relationship with health promotion and wellness (CO 1 and 2) • Discuss proteins and their relationship with health promotion and wellness (CO 1) Key Concepts this Week –• • • • • Fats Proteins Genetic Influences Education and Counseling Nutrition Therapy Required Textbook Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional Foundations and Clinical Applications: A Nursing Approach(7th ed.). St. Louis, MO: Elsevier Mosby WEEK 4: BONE HEALTH Mrs. Law, a 77-year-old female, is at home recovering from a surgery that she had after falling and breaking her hip 5 days ago. She lives with her husband, Dean, who helps to care for her. Mrs. Law is a former smoker and has a past medical history of hypertension and hyperlipidemia. You are the visiting nurse, assigned to check on her postoperative progress. You ask the client how she is feeling, do an assessment, and inquire as to what she has eaten over the past 24 hours. Mrs. Law states that she has “no pep,” no appetite, has been taking her pain medication as prescribed (every 4 hours—but not real helpful!), cannot sleep well, doesn’t feel much like walking except to the bathroom, and has been unable to move her bowels for several days. Broward Community College Week 1 Health Interventions Discussions • • • • Breakfast: Two glazed doughnuts, coffee (black) Lunch: Tossed salad with oil and vinegar, diet soda Dinner: Tomato soup, 1 cup; four soda crackers; and red homemade wine Snack: Pretzels, diet soda As you respond to this week’s discussion, consider how you, as a nurse, would care for Mrs. Law. Keep in mind that she is recovering from a recent surgical procedure. How does this affect the plan of care for Mrs. Law? During Unit 4, you will be working on the following unit outcomes: • Discuss vitamins and minerals and their relationship with health promotion and wellness (CO 1 and 2) • Discuss antioxidants and their relationship with health promotion and wellness (CO 1 and 2) • Choose foods that contain particular nutritional components (CO 1, 2, 4) Key Concepts this Week –• • • Vitamins and Minerals Societal Influences Education and Counseling Required Textbook Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional Foundations and Clinical Applications: A Nursing Approach(7th ed.). St. Louis, MO: Elsevier Mosby WEEK 5: ELDERLY CASE STUDY You are asked to see Mr. Basset, who is 80 years old, currently living alone, and has recently lost his wife. His children do not live nearby, but Mr. Basset sees them on holidays. Mr. Basset was recently diagnosed with lung cancer and has had an unexplained weight loss of 20 pounds in 3 months. He is getting chemotherapy as well as taking oral medication for hypertension and arthritis and is showing signs of dehydration. Mr. Basset reports that his wife did most of the cooking and he has limited cooking skills. He usually has cereal with milk and coffee for breakfast and soup for a second meal later in the day. He eats crackers throughout the day if he is hungry but admits that he doesn’t have much of an appetite. In addition, Mr. Basset has ill-fitting dentures and claims that food just does not taste the same. He is also on a limited budget. 1. 2. 3. 4. What physiological factors might contribute to Mr. Basset’s weight loss? What psychosocial factors might contribute to Mr. Basset’s weight loss? Give one likely explanation why Mr. Basset’s dentures do not fit. What nursing actions need to be included in the plan of care to improve Mr. Basset’s nutritional status? When responding to this week’s discussion, consider the physiological changes that healthy aging adults experience. How does Mr. Basset’s recent cancer diagnosis affect those changes? How does his cancer diagnosis affect his nutrition needs? Relate all responses to the nursing process. During Unit 5, you will be working on the following unit outcomes: • Outline the role of the professional nurse for assisting people of all ages to engage in nutrition and fitness for health promotion and wellness (CO 2) • Develop a plan to address health promotion and wellness through nutrition for an individual or group of people (CO 1 and 2) • Examine factors that influence nutrition (CO 2 and 4) Key Concepts this Week –• • • • • • Lifespan differences Societal Influences Education and Counseling Nutrition Therapy Consistency and routes of nutrition Safety with assessment of food allergies and consistency & administration of food Required Textbook Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional Foundations and Clinical Applications: A Nursing Approach(7th ed.). St. Louis, MO: Elsevier Mosby WEEK 6: TEEN CASE STUDY Jordan is a 14-year-old middle school student who weighs 275 pounds and is 5’6” tall. Over the past 2 years, he has gained 60 pounds, has begun to withdraw from social activities, and has avoided other students due to bullying from others his age about his weight/appearance. Lately, Jordan has been missing a great deal of school too, particularly on the days he has gym. Jordan’s parents are both average in height and weight. Jordan’s mother says that he just takes after his grandfather William, who “was a husky man, and died of a sudden heart attack at the age of 44.” She says, “We just have fat genes in the family; you can’t do anything about that!” He has been told he has “…no willpower, or is weak, and that he needs to change his lifestyle, eat less, and exercise more.” Jordan says, “I go for a couple days without eating, but then I get so hungry that I could eat the couch!” Jordan has recently been diagnosed with gallbladder disease and has symptoms that typically occur after eating that include mild pain in the midepigastric region, radiating to the right upper quadrant of the abdomen and right subscapular area of the body. You are the nurse assigned to Jordan. Broward Community College Week 1 Health Interventions Discussions 1. What would you include in your initial assessment data based on the scenario provided? 2. What would you teach Jordan based on the Recommended Daily Allowance from choosemyplate.gov discussed in Week 1 and the information provided about gallbladder disease provided in Week 6? 3. Based on your assessment data and the information from the scenario, what might be two high-priority nursing diagnoses to guide Jordan’s plan of care? When responding to this week’s discussion, consider Jordan’s age. How will you alter your approach and plan of care? How will you incorporate the social needs of a teenager into nutritional recommendations? Relate all responses to the nursing process. During Unit 6, you will be working on the following unit outcomes: • • • Discuss nutrition therapy’s role in the treatment of diabetes mellitus (CO 1 and 4) Summarize the benefits of lifestyle changes in obesity (CO 1 and 3) Explain nutrition therapy for select gastrointestinal problems (CO 1 and 2) Key Concepts this Week –• • • GI Disorders Disorders of the Liver, Gallbladder, and Pancreas Diabetes Required Textbook Grodner, M., Escott-Stump, S., & Dorner, S. (2020). Nutritional Foundations and Clinical Applications: A Nursing Approach(7th ed.). St. Louis, MO: Elsevier Mosby … Purchase answer to see full attachment Student has agreed that all tutoring, explanations, and answers provided by the tutor will be used to help in the learning process and in accordance with Studypool’s honor code & terms of service . Get a 10 % discount on an order above $ 100 Use the following coupon code : NURSING10