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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