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Chapter 19—Basic Nutrition
Answers to Assignments
Written Assignment
Assignment #1
 Complete Chapter 19 of the Workbook.
 Complete Chapter 31 of the Workbook as appropriate
Group Assignments
Assignment #1
Students’ answers should include the following:
 MyPyramid guidelines are based on the person’s age, gender, and
activity level.
 A decision should be made about the age, gender, and activity
level of the person the meal is planned for.
 Based on three meals per day, one balanced meal for a adult
woman or man could include:
o 1 cup milk/2 cups cottage cheese/42 grams hard cheese
o 56 grams meat/beans
o 85 grams whole grain product
o ½ to 1 cup of dark-green or orange vegetables or dry
beans or peas
o ½ cup fruit
o 2 small spoonfuls of oil
Assignment #2
Students’ discussion should include the following common diseases or
conditions requiring special dietary needs:
 A person recovering from surgery or illness
o Clear liquid diet
o Full liquid diet
 Persons with chewing problems or dysphagia
o Soft diet
o Puréed diet
 Person with diabetes
o Diet with consistent carbohydrate, fat, and protein planned
for each person’s needs
 Person with high blood pressure or kidney disease
o Restricted or no-salt diet
 Person with heart disease
o Low-cholesterol diet
Assignment #3
Learning
Objectives
1–13
Learning
Objectives
3
5
6–9
Students’ responses in discussion should include:
 How the “resident” felt about being fed
o Feeling like a baby
o Feeling helpless
o Unable to see what food is being offered
o Wearing a “bib”
o Eating according to another’s pace
 How the “personal support worker” felt
o Feeling strange about feeding an adult
o Feeling uncertainty about how well the “resident’s”
preferences are being met.
Clinical Assignments
Assignment #1
 Watch Module 9 of Lippincott’s Video Series for Nursing
Assistants.
Assignment #2
 Dietitian visiting the class should include the following in the
presentation:
o Overview of nutrition
 Carbohydrates
 Proteins
 Fats
 Minerals
 Vitamins
 Water
o What constitutes a balanced diet—MyPyramid
o The role of the dietitian in health care setting
 Utilizing the dietary assessment
 Planning a diet for the person that is enjoyable and
balanced.
 Adjusting a diet following changes in health status
 Providing special diets for health or religious
reasons
Assignment #3
Dietitian’s presentation should include:
 Regular or house diet
 Clear liquid diet
 Full liquid diet
 Soft diet
 Pureed diet
 Diabetic diet
 Sodium-restricted diet
 Low cholesterol diet
Learning
Objective
1–13
4
5
 Diets for persons with kidney disease
 Diets for person with bowel disorders
Assignment #4
Examples for students to calculate the total amounts of fluids the
“patient” did not consume could include:
 Station #1
o A 240-mL container of milk has 120 mL remaining
o A 180-mL glass of water has 60 mL remaining
o A 120-mL juice glass has 60 mL remaining
 Total consumed = 300 mL
 Station #2
o A 120-mL glass of juice has 30 mL remaining
o A 180-mL bowl of soup has 120 mL remaining
o An 235-mL glass of milk has 30 mL remaining
 Total consumed = 380 mL
 Station #3
o 235 mL of gelatin with 120 mL remaining
o 120 mL cup of ice cream with 60 mL remaining
o 235 mL of chocolate pudding with 160 mL remaining
 Total consumed = 250 mL
Assignment #5
Demonstrate and have students practice the procedure on feeding a
patient in Chapter 19.
Assignment #6
Students might consider the following foods to prepare:
 Jewish matzo ball soup
 Mexican enchiladas
 Asian noodles
 Indian curry
 Norwegian meatballs
 Italian pizza
 German knockwurst
 Louisiana red beans and rice
 New England boiled dinner
 Texas chili and cornbread
 French crepes
 Russian borscht
Web Assignment
Assignment #1
Students could visit the following Web sites for information on culture or
religious dietary guidelines:
 Nutrition Focus—Continuing Professional Development
http://nursingstandard.rcnpublishing.co.uk/
 Culture and Religion—Tibetan Food
13
9, 13
1–13
Learning
Objectives
4, 5

http://www.axachinaregion.com/culture_and_religion/culture/foo
d.htm
Students can use the Web to find specific cultures, ethnic groups
and religions that describe their dietary guidelines.
o Examples: www.myjewishlearning.com or
www.mnsu.edu/emuseum/cultural/foods/islam.html