NS 210 Unit 9 Seminar: Review for Final Project

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NS 210 Unit 9 Seminar Review for Final Project

• Jennifer Neily, MS, RD, CSSD, LD
• Kaplan University

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Final Project

• Worth 35 points
• Each section worth 5 points
• Make all corrections/revisions
• Consistent font/size/spacing
• Times New Roman, 12 point, double
• APA style
• References at the end. In text citations

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Unit 2 Final Project info

• Please describe your client age, weight, height,
  ethnicity, activity, past and current health
  status, use of medications, supplements.

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Unit 3 Final Project info

• Discuss any conditions that your client has that
  can impact nutritional status
• Medications and their nutrient interactions
• Ability to chew and swallow
• Appetite
• Presence of vomiting/ diarrhea/ constipation/
  flatulence/ constipation
• Indigestion
• Changes in patients usual weight, recent changes
  (gains or losses)
• Psychosocial history alcohol, smoking,
  finances, social support

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Unit 4 Final Project info

• Assess your patient by calculating their EER -
  Recommended intake for calories fat, saturated
  fat, carbohydrates and fiber and DRIs for
  calcium, vitamins A, C, D and K

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Unit 5 Final Project info

• Conduct and analyze a 24 hour recall for your
  patient and record
• Total Calories
• Total Fat
• Saturated Fat
• Total Carbohydrate
• Total fiber
• Total Protein
• Total Cholesterol
• Total Sodium

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Unit 6 Final Project info

• Using the CDC website and data gathered from the
  Behavioral Risk Factor Surveillance System in
  your state discuss what the state and local
  health departments focus should be on regarding
  specific disease prevention programs and health
  promotion?
• Exercise
• Diabetes
• Awareness of hypertension
• Cholesterol
• Fruit and veggie intake
• Health care access

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Behavioral Risk Factor Surveillance System (BRFSS)

• State based system of health surveys that collect
  information on health risk behaviors, preventive
  health practices and health care access primarily
  relate to chronic disease and injury
• Use the CDC website to gather information/statisti
  cs in your area

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Unit 7 Final Project info

• Calculate following Height/Weight Indices and
  discuss what the results indicate about your
  patients health
• Relative Weight
• Weight/height ratio
• Quetelets Index (BMI)

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Assessing Body Weight

• Approaches to assessing body weight include
• Height-weight tables
• Relative weight
• Height-weight indices

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Obesity Chart
ARE YOU OVERWEIGHT?                            
                                                  
                                                  
                          
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BMI Chart
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BMI Chart Indicators
Risk of Associated Disease According to BMI and Waist Size Risk of Associated Disease According to BMI and Waist Size Risk of Associated Disease According to BMI and Waist Size Risk of Associated Disease According to BMI and Waist Size
BMI   Waist less than or equal to40 in. (men) or35 in. (women) Waist greater than40 in. (men) or35 in. (women)
18.5 or less Underweight -- N/A
18.5 - 24.9 Normal -- N/A
25.0 - 29.9 Overweight Increased High
30.0 - 34.9 Obese High Very High
35.0 - 39.9 Obese Very High Very High
40 or greater Extremely Obese Extremely High Extremely High

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Unit 8 Final Project info

• Discuss your clients risk of Coronary Heart
  Disease
• Compare your clients current diet to the nutrient
  composition of the Therapeutic Lifestyle Change
  diet
• Use the MEDFICTS dietary assessment questionnaire
  (appendix E)

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Unit 9 Final Project info

• Putting it all together!
• One consistent professional looking paper
• Correct any errors
• Consistent font (Times New Roman), size (12
  point), spacing (double)
• Submit a week you missed or you will miss 5
  points for that week
• Reference, reference, referernce!!!
• In APA format!!!!
• I WILL MARK OFF have given plenty of warning ?

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Wag More, Bark Less ?
Jake April 2010
Rylee - Turkey Trot Nov 2009
Dexter July 2010
Rylee Feb 12 2010
Freddie aka Max May 2010
Rylee - January 2010
My house, Dallas , Texas Feb 12, 2010
Freddie Dec 2009
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QUESTIONS?