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Nutri Finals Case Study

Nutri Finals Case Study

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Published by Roy Belen

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Published by: Roy Belen on Mar 22, 2012
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05/13/2014

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MEDICAL / CLINICAL INFORMATION1.
 
Underlying (primary ) Disease: HPN stage 22.
 
Secondary diseases: None3.
 
Treatment regimena)
 
Diet Prescription: Low Sodium Diet, Low cholesterol Dietb)
 
Medications : Propranolol, Enalaprilc)
 
Other Therapies: Cutting back on foods that are high in saturated fat,cholesterol,andtotal fat; Eating foods that are rich in magnesium, potassium, and calcium4.
 
Relevant Clinical / Laboratory fidings (e.g blood pressure, blood and urine chemistry ):BP = 160 / 110 mmhgother Vital signsTemperature = 35.8 CelsiusPulse = 110 beats per minRespiration = 22 beats per min5.
 
General Impression of health status:
The doesn’t have a balanced diet. Accord
ing tone of the family members, our patient is fond of eating fatty meats and salted dried fish.CI. ADDITIONAL DIETRAY INFORMATION1.
 
Who markets and prepares most of the mealsThe eldest daughter of the patient is the one who markets and prepares the food.2.
 
What types of meals are usually prepared: Fresh foods and seldom convenience foods3.
 
Are the food eaten the same as those served to the family?Yes! They just make a little adjustment, on salting their food.4.
 
If on modified diet, when was plan last reviewed by nutrition counselor?Every week the doctor assesses the diet of the patient. He assess if the recommended diet isfollowed by the care giver and if the expected outcome was achieve.5.
 
Has compliance been: It’s been fair, after 1 and half week of i
mplementing a low sodium diet tothe patient, his BP lowered to 140 /90mmhg. The Goal is partially met.
 
 Dietary information1.
 
Was a meal plan/ diet part of the treatment prior to consultation?
Mr. AJL doesn’t have any meal plan/ diet prior to
consultation. He has a deficient knowledgeabout the meal or diet recommended for people with hypertension. Furthermore, he is very fondof eating fried, salty and even processed foods.2.
 
If yes, what diet was prescribed?3.
 
If no, what dietary advice/ guidelines, if any, were given?
 
Have a low fat diet.
 
Include lots of fruits and vegetables.(They are a good source of stable energy, low incalories, help curb appetite, and work to regulate blood sugar and cholesterol. They arealso a great source of vitamins and minerals. The easiest rule of thumb to remember is toeat at least three different colors of vegetables with each meal. So, a few pieces of carrot,two cherry tomatoes, and a serving of green, leafy vegetables would do the trick.Remember too that when in comes to cooking fruits and vegetables steamed is better thanboiled, and raw is the best.) 
 
Have a moderate consumption of red meats and sweet.
 
Whole grains such ashearty breads, natural oat products and barley are very good foryou. (They are a powerful source of complex carbohydrates (a great long term energysource) and can help to control cholesterol and balance secretion of hormones likeinsulin. These hormone balancing effects can help decrease appetite and lower bodyweight, which is another important facet of high blood pressure control.) 
 
Restrict the intake of salt and use liberally garlic and indian gooseberry. 4.
 
Who gave the diet/ guidelines? Doctor5.
 
What meals are taken regularly? Rice, bread, fried and salty foods (tuyo, bagoong etc)6.
 
What meals are skipped often? Fruits, vegetables, meatUsual food intake

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