Food Presentation

Hyperthyroidism

BSN 2-YC-21

Group 2

July 19, 2023

Our Lady of Fatima University
Nutrition & Diet Therapy
BSN 2-YC-21
Group 2
Food Presentation

Content:

Cover Page

Menu Plan

Nutrition Care Process

Computations

Members
 Our Lady of Fatima University
Nutrition & Diet Therapy
BSN 2-YC-21
Group 2
Food Presentation

Case: Hyperthyroidism
Objectives:
1. To promote optimal thyroid hormone balance, symptom management, and patient education.
2. To control the overproduction of thyroid hormones and to counteract their negative effects.
3. To provide a better understanding regarding the condition, treatment needs and potential for
complications or crisis situation.

Nutrition Care Process

Assessment Diagnosis Intervention Monitoring Evaluation

Patient Profile: Hyperthyroidism 1. Establish rapport.
2. Assess the patient’s
Name: Jane nutritional history.
Age: 30 3. Determine lifestyle
Gender: Female factors and availability of
food.
Objective: 4. Provide high-calorie diet
- Enlarged Thyroid and high-protein diet
Gland modifications.
- Tachycardia a. Increase the amount of
- Sweating calcium in your diet:
- Tremor Graves’ disease can cause
- Irritability bone loss that can lead to
other complications such as
Weight: 56 osteoporosis.
Height: 5’6” b. Protein sources are going
to be very important for
BMI: 19.8 (Healthy) strength and muscle mass
DBW: 61.2 kg restoration.
TER: 2,142 kcal c. Avoid or lessen the
intake of foods that are
Subjective: high in iodine.
“I have occasional tremors d. Avoid beverages
and am often exhausted by containing caffeine.
doing light activities. I also e. Encourage intake of
experience having an antioxidants.
irregular heart rate.” as 5. Encourage adequate rest.
verbalized by the patient. 6. Educate the patient about
the potential for
Food Preferences/ complications of
Intolerances: None hyperthyroidism.
1. Observe for Goals are met, after
willingness to improve the nursing
lifestyle by having a interventions, the
well balanced diet client:
2. Obtain weight daily
3. Monitor vital signs a. Was able to
and cardiac status demonstrate
4. Monitor Signs and understanding of the
Symptoms significance of regular
5. Laboratory and check-ups and making
diagnostic procedures necessary lifestyle
for thyroid function modifications,
tests such as including stress
measurement of management, proper
thyroid-stimulating rest, and a balanced
hormone (TSH), free diet, to promote their
thyroxine (FT4), and overall wellbeing and
total or free manage their thyroid
triiodothyronine (T3). condition.
b. Had successfully
managed their
hyperthyroidism.
 Our Lady of Fatima University
Nutrition & Diet Therapy
BSN 2-YC-21
Group 2
Food Presentation

Case: Hyperthyroidism

Menu Plan
High Calorie & High Protein

Breakfast: Lunch: Dinner:

Grapes Cheesecake Oats Chop Suey Avocado Chicken Salad

● ½ Cup Plain Greek Yogurt
● ½ Cup (Heaping) Rolled
Oats
● ⅔ Cup Unsweetened
Almond Milk
● 1 Teaspoon Chia Seeds
● 1/2 Teaspoon Vanilla
Extract
● 2 Tablespoons Maple Syrup
● 10 Pieces of Grapes
● 3 Tablespoons Softened
Cream Cheese
● Zest and Juice of 1/2 Lemon
● 2 Slices of Bell Pepper
● ½ Cup of Broccoli
● ½ Cup of Cabbage
● ½ Cup of Carrots
● ½ Cup of Cauliflower
● ½ Cup of Chayote
● 10 (Matchbox Slice)
Chicken
● 1 Cup of Skimmed Milk
● 9 Pieces of Quail Egg
● 1 Tbsp Vegetable Oil
● 2 Pieces of Young Corm
● 120g Chicken Breast cooked
● ½ Avocado
● 2 Hard Boiled Egg
● ½ Cup Tomatoes
● ½ Cup Spinach
● 1 cup Lettuce
● 1 cup Scallions
● ½ Cucumber, Chopped
Dressing & Additions:
● 1 Tbsp Olive Oil
● Pepper to Taste
● 6 Tsp Sesame dressing
 Our Lady of Fatima University
Nutrition & Diet Therapy
BSN 2-YC-21
Group 2
Food Presentation

Case: Hyperthyroidism

Computations

Breakfast
Grapes Cheesecake Oats
Ingredients Portion Carbohydrates Protein Fats Calories

Greek Yogurt ½ Cup 12 8 0 80

Rolled Oats ½ Cup 3 2 0 100

Almond Milk ⅔ Cup 12 8 0 80

Chia Seeds 1 Tsp 0 0 5 45

Vanilla Extract ½ Tsp 0 0 0 0

Maple Syrup 2 Tsp 10 0 0 40

Grapes 10 Pieces 10 0 0 40

Cream Cheese 3 Tbsp 0 0 15 135

Zest and ½ Cup 0 0 0 0

Lemon juice

Total 47 18 20 520
 Our Lady of Fatima University
Nutrition & Diet Therapy
BSN 2-YC-21
Group 2
Food Presentation

Lunch
Chop Suey
Ingredients Portion Carbohydrates Protein Fats Calories

Bell pepper 2 slices 0 0 0 0

Broccoli ½ Cup 0 0 0 8

Cabbage ½ Cup 0 0 0 8

Carrots ½ Cup 3 1 0 16

Cauliflower ½ Cup 0 0 0 8

Chayote ½ Cup 0 0 0 8

Chicken 10 Matchbox 0 80 10 410

Slice

Rice 1 Cup 46 4 0 200

Skimmed Milk 1 Cup 12 8 0 80

Quail Egg 9 Pieces 0 8 6 86

Vegetable Oil 1 Tbsp 0 0 15 135

Young Corn 2 Pieces 3 1 0 16

Total 41 100 25 875

 Our Lady of Fatima University
Nutrition & Diet Therapy
BSN 2-YC-21
Group 2
Food Presentation

Dinner
Avocado Chicken Salad

Ingredients Portion Carbohydrates Protein Fats Calories

Chicken Breast 120g 0 32 4 164

Avocado ½ 0 0 5 45

Hard Boiled Egg 2 0 16 12 172

Tomatoes ½ Cup 0 0 0 8

Spinach ½ Cup 0 0 0 8

Lettuce 1 Cup 0 0 0 16

Scallions 1 Cup 0 0 0 16

Cucumber ½ Cup 0 0 0 8

Olive Oil 1 Tbsp 0 0 15 135

Sesame Dressing 6 Tsp 0 0 30 270

Total 0 48 66 842
Our Lady of Fatima University
Nutrition & Diet Therapy
BSN 2-YC-21
Group 2
Food Presentation

Members:
Bueser, John Patrick
Caro, Cicel
Cruz, Sebastian
Dalman, Jhaziel Elizabeth
Dampog, Kyla Dennisse
Dantes, Darianne
Egania, Dianne
Elio, Juliana
Formentera, Gretselle
Retes, Leslie