Group Name: Group 9 Year and Section: BSN2-C

Group Leader: Obillos, John Gabriel H.

Members: Mendoza, Razael T.
Ongao, Fern J’ Allyson V.
Nutrition Care Process: Irritable Bowel Syndrome

A Assessment:

32-year-old female referred for IBS symptoms relief

Medical / Clinical History: Irritable Bowel Syndrome; Hypertensive

Anthropometry: Wt = 56 kg; Ht = 160 cm; BMI = 21.9 kg m2; Wt 1 year ago = 54.5 kg

Laboratory: negative tTG-IgA test/ negative celiac disease diagnosis

Social History: Lives with husband; Office worker; Full time; Reports no time for exercise;
Reports no prior dieting.

Diet: Breakfast: Pancakes, luncheon meat, coffee

Mid AM Snacks: Apple wedges, chicken egg, water with lemon

Lunch: Cup of rice, lean meat (chicken, pork, and beef), pasta, soda

PM Snacks: loaf bread, cup cooked noodles, fresh fruit juice

Dinner: Cup of rice, variety fish (bangus) tokwa, water

Midnight Snacks: Pandesal bread roll, water

D Diagnosis:

Altered GI function related to possible dietary carbohydrate intolerance as evidenced by a 10-year

history of IBS, negative tTG-IgA test/ negative celiac disease diagnosis; patient reports daily
abdominal pain including wind, pain, constipation, diarrhea and bloating; diet reveals routine
consumption of Fermentable, Oligo, Di, Mono-saccharides, and Polyols (FODMAPs).
I Intervention:

Goal: To demonstrate IBS symptoms relief

1. Before starting treatment, ask patient to rank the severity of her GI symptoms and fecal
consistency/number of stools per day on a standardized scale.

2. Educate the patient on the relationship between food intake and large intestine function: Foods
that trigger IBS.

3. Advise the patient to adjust fiber intake and eat low-FODMAP foods.

4. Provide patient with individualized meal plan and educational materials (Food Exchange list,
FODMAP Food list)

M&E Monitoring and Evaluation:

1. Compare current findings with previous status once interventions are done.

2. Patient will elicit knowledge on how to manage IBS.

3. Assess dietary intake on fiber and FODMAPs.

4. Patient will limit carbohydrate intake.