Question

Be able to answer the following questions for each of the case studies described below.

What additional questions do you have for the client/patient? Why?

Calculate IBW, UBW, %IBW, %UBW, BMI and what they mean to nutrition care plan

Be able to calculate Energy and protein needs, show your work

List a nutrition screening tool that would work well for this population

What anthropometrics do you know, what additional information would you like to collect? Why?

What additional biochemical markers would be helpful to know? Why?

What dietary intake tool would you use and why? How will you assess the information from this tool?

What labs will be necessary to assess acid/base balance?

What are some mediators for inflammation and which can you measure?

Describe how the client/patient’s diet is influencing his/her immunity and why

List some possible contributors to inflammation

Patient/Client has increased risk for what diseases?  Why?

What are some modifiablecontributors to weight and overall health?

A functional, integrative nutritional screening and intervention might include:

Which are examples of endo and exo-toxins client has or could be exposed to?

When specific reactions are blocked due to insufficient enzymes or cofactors, what is the result?

If you suspect a food allergy, what labs would you request?

What are the most common food allergies? (children and adult)

What specific advice can you provide client with for meeting fluid needs?

What foods would you recommend adding to their daily diet? Why?

Prepare a one day food plan for the client, include rationale for adding foods

Jane is new to competing in cross-country skiing. She is 5’10’, 135 pounds. Jane feels best when she avoids gluten; she eats with the team at school and has a hard time when travelling because gluten free food choices are limited. A typical competition for Jane will last two hours. Jane’s typical food intake includes bean burritos on corn tortilla or instant GF oatmeal at breakfast with banana, Mocha coffee, lunch is usually turkey sandwich from deli with apple or other fruit, chips or pretzels and sometimes salad from café, snacks include power bars, Gatorade, sometimes nuts, dinner is with the team –sometimes pasta with tomato sauce and meatballs or chicken and veggies with rice or quinoa.  Jane feels like she cannot get enough food, is usually hungry at night and snacks on rice crackers, trail mix and/or popcorn.  She drinks water during the day.

Answer 1