Name: Geraldine Mae F.

Herrera
Section: BSN 2 YC – 9

Patient 2: Rene Age: 26y/o/Male Ht:5 ft 9 inches Wt: 70 Kg He claims to have problems maintaining his weight; he cycles for an
hour, three times a week and goes to the Gym twice a week. He works as a hair stylist and is on his feet most of the day. Busy days
will mean skipping lunch. On weekends, he works late and when he gets home, he would be too tired to prepare his dinner. To date, he
is not aware of any medical problems present
11. State of evidence of the diet planned:

Objectives Content/Time Method Resources Indicators

After one hour of I. Maintaining a healthy The teaching method  Ppt presentation After the end of one hour
teaching learning weight is important for to be used is one to-  Brochure teaching learning session,
session, the patient overall health and well- one instruction, to the patient was able to:
will be able to: being: ensure that the client
Defined the proper way of
 Your metabolism (how your interacts with nurse
Defined the proper maintain the body weight
body gets energy from food) educator individually,
way of maintain the and it’s important.
can slow with age, and your so that each can learn
body weight and it’s
body composition (amount of and understand
important.
fat and muscle) may be concepts at their own
(Cognitive)
different from when you were pace and in their own
younger way.
 The energy your body gets
 Health Teaching
from the nutrients in the food
you eat is measured as
calories.
II. Tips for Maintaining a
Healthy Weight Limit
portion size to control
calories intake.
 Eating smaller portions can
help you to avoid eating too
much food and allow you to
include more of the foods you
love into your daily life. Eat
good foods
 Foods that is high in sugar
and calories lead to weight
gain if you are not careful.
Choose foods that are high in
nutrition and taste, like fruits,
vegetables and whole grains.
You don’t have to sacrifice
your favorite foods in order
to take care of your body
either, it’s ok to have a couple
of cheat meals or cheat days
every once in a while. Be as
physically active as you can
be.
 Your body weight is
affected by the amount of
energy you take in and the
amount you use. If you want
to maintain your current body
weight, you will need to use
as much energy as you
consume; to lose weight, you
need to use more energy than
you consume.
 Find a good exercise
program that includes both
cardio and strength training.
The benefits of daily exercise
are more than just keeping
your body weight in check;
exercise also builds muscle,
strengthens your heart and
helps your body to function at
its best
 Drink more water -
Drinking water, along with
eating good foods and
exercising daily, can help you
to maintain a healthy weight.
Get more sleep
 Getting a good amount of
sleep every night helps to
reset your body, preparing it
for the next day. Make time
every day to get enough
sleep. Doing so will help you
function better throughout the
day, and keep you from
eating extra. Make a goal and
stick to it
 To accomplish any goal,
you need to know where you
currently are. Find out your
Body Mass Index (BMI) and
come up with a plan to stay in
 the healthy category. If you
need some help, you can visit
your family doctor or another
healthcare provider for advice
Identifies the Whether we are busy, The teaching method  Ppt presentation Identifies the negative
negative effects of sleeping, or caught in to be used is one to-  Brochure effects of skipping meals.
skipping meals. traffic, skipping meals is one instruction. One
(Affective) not good for weight to one instructions
management or health. ensure that the client
When we don’t eat we: interacts with nurse
 Get over-hungry and over- educator individually,
eat, not because we lack “will so that each can learn
power,” but because our and understand
bodies are programmed to concepts at their own
survive. When we get over- pace and in their own
hungry we eat like food is way.
scarce.
 Make unhealthy choices  Health Teaching
because we become so
hungry that we can only think
about getting food. The food
we crave is usually quick and
easy like soft drinks, fast
food, and chips from our
cabinets, the gas station, or
vending machines.
Skipping meals:
 Causes the body to lower its
metabolism (how much
energy it needs to function)
 Causes us to burn less
energy (fewer calories)
 Can lead us to gain weight
when we eat our usual
amount of food
 Leaves us with little energy
because the body has run out
of the fuel we get from food |
 Leaves us sluggish and tired

 Causes headaches or makes

us feel weak and shaky.
Tips to avoid skipping meals
Let’s face it, the holiday
season can be hectic. If you
are extremely busy, try
following these tips:
 Eat smaller, frequent meals
throughout the day rather
than each can learn and
understand concepts at their
own pace and in their own
way.
 Lecture Discussion
Platform skipping meals.
 Always have a snack
around like yogurt or a
granola bar to hold you over
until your next meal.
 Eat snacks high in protein
and fiber. They will keep you
full longer.
 Plan your meals in advance
or prepare them the night
before.  Make a schedule for
the week to avoid over
booking yourself or falling
behind.
 Set an alarm to ring at
lunchtime if you are going to
be running around all day.
 Make a lunch date. You
cannot skip a meal if you
have already made plans with
friends or family

WARNING
 If you're struggling with an
eating disorder, it's important
to get help as soon as
possible. Talk to a trusted
friend, family member or
your physician. Eating
disorders such as anorexia
nervosa, which involve
restricting food intake,
sometimes severely have
sphysiological and emotional
causes that can be addressed
with medical treatment and
 therapy

Demonstrate the Food supplies not only The teaching method  Ppt presentation Gain knowledge about ha
right food that he calories, but also nutrients, to be used is one to-  Brochure
ving right foods that will
needs to take. such as protein, fats, vitamins one instruction. One
meet his nutritional needs.
(Psychomotor) and minerals. Your body to one instructions
requires these substances in ensure that the client
sufficient amounts to function interacts with nurse
properly. Although it can go a educator individually,
short time without nutrients, so that each can learn
effects of undereating and and understand
nutrient deficiencies will concepts at their own
begin to be noticeable. Some pace and in their own
important nutrients and their way.
deficiency symptoms are:
 Health Teaching
 Carbohydrates - are your
body's main source of energy.
Deficiency results in
noticeable deficits in physical
and mental effectiveness.
 Vitamin B12 - is crucial
for making healthy red blood
cells that carry oxygen
throughout your body. Low
levels result in anemia, or not
enough red blood cells, the
most common side effects of
which are fatigue and reduced
exercise tolerance. Prolonged
deficiency can cause
neurologic deterioration.
 Iron - plays an important
role in the creation of healthy
red blood cells. Deficiency
symptoms are similar to those
of B12 deficiency chronic
fatigue, weakness, dizziness
and shortness of breath when
doing everyday tasks.
 Zinc - an essential mineral
that supports immune system
health. If you become
deficient, you may experience
impaired wound healing,
decreased sense of taste, hair
loss, diarrhea and changes in
your skin.
 Sodium - an electrolyte
mineral that helps regulate
the body's fluids; it's also
involved in muscle function.
Low sodium levels may cause
nausea, cramps, headache,
confusion, exhaustion,
irritability, seizures and
coma, according to Mayo
Clinic.

 Vegetables – daily serve -

One standard serve of
vegetables is about 75 g
(100–350 kJ) or:
½ cup cooked vegetables (for
example, broccoli, carrots,
spinach or pumpkin)
½ cup cooked dried or canned
beans, peas or lentils
(preferably with no added
salt) 1 cup of green leafy or
raw salad vegetables
½ cup sweet corn
½ medium potato or other
starchy vegetables (such as
sweet potato)
1 medium tomato.

 Fruit – daily serve - One

standard serve of fruit is
about 150 g (350 kJ) or:
1 medium piece (for example,
apple, banana, orange, pear)
1 medium piece (for example,
apple, banana, orange, pear)
2 small pieces (for example,
apricots, plums, kiwi fruit)
1 cup diced or canned fruit
(no added sugar).

Only occasionally, one

standard serve of fruit can
be:
125 ml (½ cup) fruit juice (no
added sugar)
30 g dried fruit (e.g. 4 dried
apricot halves, 1½
tablespoons of sultanas)

Grain (cereal) foods -

daily serve
 Choose mostly wholegrain
or high cereal fibre varieties
of grain foods.

One standard serve is (500

kJ) or:
1 slice (40 g) of bread ½
medium roll (40 g) or
flatbread ½ cup (75-120 g)
cooked rice, pasta, noodles,
barley, buckwheat, semolina,
polenta, bulgur or quinoa
½ cup (120 g) cooked
porridge
¼ cup (30 g) muesli
2/3 cup (30 g) breakfast
cereal flakes
3 (35g) crispbreads
1 crumpet (60 g) Lean meats
and poultry, fish, eggs, tofu,
nuts and seeds and
legumes/beans – daily serve

 One standard serve is

(500–600 kJ):
65 g cooked lean red meat
such as beef, lamb, veal,
pork, goat or kangaroo (about
90–100 g raw)
80 g cooked poultry such as
chicken or turkey (100 g raw)
100 g cooked fish fillet
(about 115 g raw weight) or 1
small can of fish
2 large (120 g) eggs
1 cup (150 g) cooked dried or
canned legumes/beans such
as lentils, chick peas or split
peas (preferably with no
added salt) 170 g tofu
30 g nuts, seeds, peanut or
almond butter or tahini or
other nut or seed paste (no
added salt)*.

*Only to be used occasionally

as a substitute for other foods
in the group.

Milk, yoghurt, cheese and/or

alternatives – daily serve
Milk, yoghurt and cheese
should mostly be reduced fat.

 One standard serve (500–

600 kJ) is:
1 cup (250 ml) fresh, UHT
long-life, reconstituted
powdered milk or buttermilk
½ cup (120 ml) evaporated
milk 2 slices (40 g) or one 4 x
3 x 2 cm cube (40 g) of hard
cheese, such as cheddar
½ cup (120 g) ricotta cheese
¾ cup (200 g) yoghurt 1 cup
(250 ml) soy, rice or other
cereal drink with at least 100
mg of added calcium per 100
ml.
If you do not eat any foods
from this group, the
following foods contain about
the same amount of calcium
as a serve of milk, yoghurt,
cheese or alternatives: 100 g
almonds with skin
60 g sardines, canned, in
water ½ cup (100 g) canned
pink salmon with bones
100 g firm tofu (check the
label – calcium levels vary).
Be mindful that some of these
contain more kilojoules
(energy), especially the nuts.