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NCMA 215 Course Task 20 - Laboratory Module Week 11: Andrea B. Autor BSN 2YC-2

Jaime weighs 186 lbs or 84 kg, which is inappropriate for his height and age. His GI disturbances indicate hiatal hernia as a potential cause. It is recommended that Jaime seek diet therapy and modification to manage his GI issues and weight. A sample 1,220 kcal diet plan was created consisting of exchanges from various food groups to aid in therapy. A teaching plan was also outlined to help Jaime learn to maintain a healthy diet and sugar levels through diet modification.

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Gina Pranceliso
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150 views

NCMA 215 Course Task 20 - Laboratory Module Week 11: Andrea B. Autor BSN 2YC-2

Jaime weighs 186 lbs or 84 kg, which is inappropriate for his height and age. His GI disturbances indicate hiatal hernia as a potential cause. It is recommended that Jaime seek diet therapy and modification to manage his GI issues and weight. A sample 1,220 kcal diet plan was created consisting of exchanges from various food groups to aid in therapy. A teaching plan was also outlined to help Jaime learn to maintain a healthy diet and sugar levels through diet modification.

Uploaded by

Gina Pranceliso
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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NCMA 215 Course Task 20 - Laboratory Module

Week 11
Andrea B. Autor BSN 2YC-2

Jaime weighted 186lbs or 84 in kg. His weight is not appropriate for his height and age.
His GI disturbances shows one of the causes of his hiatal hernia. It is best that Jaime
seek for a diet therapy. Patient needs diet modification for therapy of GI disturbamces.
Patient: Jaime Gender/Age/Civil Status: Male/45 y.o/ Single
Ht: _6ft_ Wt: _84 Kg DBW: 74Kg Allergies: N/A Medication/s: N/A
Diet: 2,016 Kcal/day Activity Level: ___ Sedentary/light work ___Mod. work __Yes_
Heavy work ___ Very
Heavy Work Remarks (Food Preferences): Executive

Solution:

1. DBW: 74kg
2. Energy needed: 2,220Kcal
3. Basal Metabolic Need: 2,016 Kcal Diet Calculation:
Exchange list No. of CHO (g) CHON (g) FATS (g)
Exchanges
Milk 1 12 8 10
Veg A 1 - - -
Veg B 1 6 2 -
Fruit 1 20 - -

Bread 1 69 6 -

Meat 1 - 24 18

Fat 1 - - 5
Total for the 107 40 33
day

Sample Meal Pattern:


Breakfast AM Snack Lunch PM Snack Dinner
Milk 1 Tetra-brick
Lite Low Fat
Milk
Vegetable 1 cup cooked 1 cup cooked
Ampalaya Ampalaya
Leaves Leaves
Fruit 1 canned cup
pineapple juice
sweetened
Bread 2 pcs.
Ensaymada
Meat 90 grams
cooked Lean
Tocino
Fat

Sample Lunch:
Meal pattern Menu Dietary considerations
Soup 1 serving of Broccoli spinach Look for soups that feature
quinoa soup nonstarchy vegetables such as
green beans, carrots, and
mushrooms, or diabetes-
friendly starches such as beans,
barley, and quinoa.

Meat 3 pcs. bacon strips Remember that these items are


high in saturated fat,
cholesterol, and calories and
may raise blood cholesterol
levels if eaten on a regular basis.
Vegetables tofu burger patty with spinach Vegetables are bursting with
nutrition, but they are just one
and avocado part of managing a lifestyle with
diabetes.

Rice ½ cup of rice Choose a variety of rice that is


low in carbs and has a low GI
score.
Fruits or Desserts Watermelon sherbet While some forms of fruit, like
juice, can be bad for diabetes,
whole fruits like berries, citrus,
apricots, and yes, even apples
Beverages Water When it comes to hydration,
water is the best option for
people with diabetes. That’s
because it won’t raise your blood
sugar levels. High blood sugar
levels can cause dehydration.

Teaching Plan
Title: Diet modification
Goal: to maintain sugar level in a healthy way possible.
Specific Content Time Methodology Resource Performanc
objectives allotmen s needed e Indicators
(include 3 t
domains)
• Reduce Diet 1 hour Psychodynamic Books for Patient will
the risk modification Counselin meal demonstrate
to other for patient g. planning. knowledge
health with GI Interpersonal and skills
problem disturbances. related to GI
Counseling.
• To be Treatment disturbances.
familiariz and diet
e to other therapy.
food with
nutrients
• To
maintain
sugar
level

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