Nino Naryana Luke B.

Pancho
BSN2A

STOP-CHECK 1:

1. Compute your BMI and write the interpretation of your results.

𝐵𝑀𝐼=𝑤𝑒𝑖𝑔ℎ𝑡 (𝑘𝑔)ℎ𝑒𝑖𝑔ℎ𝑡 (𝑚𝑒𝑡𝑒𝑟𝑠)2= 60.0 𝑘𝑔/(1.65)2 = 22.04 (Normal)

2. Create a food frequency checklist using a one-week food consumption list.

Sunday Monday Tuesday Wednesda Thursday Friday Saturday

y
2 cups rice 2 cups rice 2 cups rice 2 cups rice 2 cups rice 2 cups rice 2 cups rice
2 pcs eggs 2 pcs eggs 4 pcs beef 6 pcs 1 serving 4 pcs eggs 4 hotdogs
4 pcs 1 serving loaf torotot linat-an
torotot omelette buwad
buwad
2 cup rice 2 cup rice 2 cup rice 2 cup rice 2 cup rice 2 cup rice 2 cup rice
1 serving 3 hotdogs 1 pc fried 4 pcs beef 1 serving 1 serving 1 pc fried
of sinigang chicken loaf quickchow kamunggay fish
2 cup rice 2 cup rice 2 cup rice 2 cup rice 2 cup rice 2 cup rice 2 cup rice
1 serving 1 can 3 pcs 1 serving 4 pcs 1 pc 1 serving
sardines + century barbeque corned lumpia porkchop mashed
egg tuna beef kalabasa

3. Analyze the food consumption in relation to your BMI.

Judging from my food consumption, I suppose I should seem heavier or having more weight than I do,
but in my case, I literally just burn what I eat and not store it as fat as much as others. I literally was not having
any exercise regime of some sort until this quarantine, in which I have started to do so because of boredom
and lots of free time, yet my body stays at certain levels of weight no matter how much I eat. I also have tried
to fast and skip breakfasts for 2 months and cut my calorie intake, but my body weight stayed at a range of 59-
61 in that span of 2 months, given that I had about 60 when I was eating normally.

Seeing it from that, I’ve always wanted to become heavier and wanted to have more muscle mass or
body fat for personal reasons. But nonetheless, my BMI is normal. The significant remarks in my food
consumption is that, even though I eat what is considered enough for my weight to boost up and even though
I don’t do much of calorie burning activities, could imply that it is my innate metabolism that’s causing it to
stick on to certain levels wherein I don’t get lighter as much as well when I cut my diet.
STOP-CHECK 2:

1. How does the food journey affect one's health status?

“You are what you eat”. Thought not literally, it certainly implies that what we eat is what we make up
with our bodies. Food is what drives us going on in our daily lives and considering that very fact, it sure does
play a very important massive role in our health. Every cell in our bodies gets fuel from the nutrition we
consume every day and it’s not surprising if every cell would become of the same nature as to what we feed it.
We might not notice it overnight but the nutrition we get from our food day by day, gradually, affects what
becomes of our body. As we’ve been discussed in our nursing subjects, we realize that certain types of
nutrients have certain effects on the body. Eating healthy makes us healthy, eating unhealthy foods makes us
the opposite. If you feast on barbeques every single night of your life, there will come a point that you will
reap what you have accumulated, in this case it would be carcinogens and knowing what carcinogens do to
our body, it will be an unfortunate event. On the other hand, practicing and committing to eating a nutritious,
healthy, balanced, and proper diet, doesn’t even need to be as grand as expensive fruits and vegetables, as
long as you find a way to eat healthy, given the privilege, and along with exercise, you will surely have a
healthy body.

2. How can nurses help in the preservation of food quality and safety?

Given the knowledge we have acquired from all sorts. We nurses have the duty to help those in need
of our care with their health and if food quality and safety is what it’s about, it’s a no brainer, we will assist.
Nurses can help in preservation of food quality and safety in various ways. For starters, we could be the one
showing the mechanics of food quality and safety, what food quality is, what makes it unsafe, what is
considered to be not of quality, unsanitary, unhealthy and etc. And by showing we mean educating our fellow
humans that need our help. Health education is one of the interventions we could provide, as knowledge
certainly is the first step to understanding and application. Encouragement, reinforcement, words of
persuasion, all of these are part of what we can do. Given the knowledge that we have, we also can think of
solutions on how to preserve food quality and promote safety and share them with the clients. And of course,
demonstrations are fundamentals, technical steps on how to do a certain food preservation techniques would
provide a much more realistic and easier to absorb to the mind. We nurses can also promote preservation of
food quality by being epidemiologists and case finders searching causes of diseases, delving on locations and
areas that have high cases of food poisoning, disease transmission via food and all that. We can also even be
food quality activists ourselves, going on straight forward to a notorious location of unsanitary food makers
and go out there encourage one by one to keep in mind sanitation and safety as food is a crucial matter to
people. And more and more interventions we can come up in the mind because we nurses are adept and
versatile, as long as we can help in any way, we’ll do it any how.
 INSTRUCTIONAL GUIDE

Problem Outline of Concepts for Teaching Reference

Focus
Lack of proper 1. Proper Exercise -https://extension.uga.edu/
exercise  Importance of maintaining normal BMI publications/detail.html?
 Types of exercise specific to body type number=C1042&title=Time-Management-
 Types of exercise specific to goal for body Strategies-for-Better-Time-Management
 Proper time management to perform exercises
amidst full schedule -https://www.hsph.harvard.edu
/nutritionsource/healthy-weight/

-https://www.coachmag.co.uk
/lifestyle/4511/ectomorph-
endomorph-or-mesomorph-
what-is-your-body-type

-https://www.betterhealth.vic.
gov.au /health/HealthyLiving/
physical-activity-setting-
yourself-goals

Excessive 2. Excessive carbohydrates -https://www.hri.org.

carbohydrate  Dangers of excessive carbohydrates au/health/your-health
intake  Importance of balanced diet /nutrition/all-about
 Effective ways to cut on carbohydrates -carbs
 Healthy alternatives for rice and other
carbohydrates -https://www.farrahmiller
.org/blog/

https://www.hhs.gov
/fitness/eat-healthy
/importance-of-good
-nutrition/index.html

-https://health.
clevelandclinic.org/how
-carbohydrates-can-
affect-your-heart
health/

https://www.verywellfit.
com/tips-for-cutting
-carbs-2242032

High processed 3. Healthy Food -https://www.hhs.gov

food  Gravity of proper nutrition for a healthy body /fitness/eat-healthy
consumption  Harmful effects of processed food /importance-of-good
 Healthy and easy-to-cook meals as replacement -nutrition/index.html
for processed food
-https://www.helpguide.
org/articles/
healthy-eating/
cooking-at-home.htm
-https://www.lhsfna.org
/index.cfm/lifelines/
may-2019/the-many-
health-risks-of-
processed-foods/