St.

Paul University Philippines

Tuguegarao City, Cagayan 3500
School of Nursing and Allied Health
Sciences College of Nursing
2nd Semester, AY 2023-2024

NCM105 – NUTRITION AND DIET THERAPY

TALAY, CHRISTINE JOY S. BSN-2E 04/1/2024

MOVIE: WHAT THE HEALTH?

One nutritional problem in the movie

 Based on the cues provided from the movie "What the Health?, one significant nutritional problem
highlighted is the high consumption of processed meat and animal products leading to an increased risk
of chronic diseases such as diabetes, cardiovascular disease, and cancer.

Processed meats have been associated with an increased risk of chronic diseases due to several factors inherent
in their production and composition:

1. High in Saturated Fat: Processed meats, such as bacon, sausage, hot dogs, and deli meats, are typically
high in saturated fats. Consuming high levels of saturated fats has been linked to an increased risk of
cardiovascular disease. Saturated fats can raise levels of LDL cholesterol, often referred to as "bad"
cholesterol, in the blood, which can contribute to the development of atherosclerosis (the buildup of
plaque in the arteries), leading to heart attacks and strokes.

2. Added Chemicals: Processed meats often contain additives such as nitrates and nitrites, which are used
to preserve the meat and enhance color and flavor. During cooking, these compounds can form
nitrosamines, which are known carcinogens (cancer-causing substances). The consumption of
nitrosamines has been linked to an increased risk of certain cancers, particularly colorectal cancer.

3. High in Sodium: Processed meats are also typically high in sodium, which is added during processing
for flavor and preservation purposes. Excessive sodium intake is associated with hypertension (high
blood pressure), a major risk factor for cardiovascular disease, stroke, and kidney disease.

4. Heterocyclic Amines (HCAs) and Polycyclic Aromatic Hydrocarbons (PAHs): When processed
meats are cooked at high temperatures, such as grilling or frying, they can form HCAs and PAHs, which
are carcinogenic compounds. These compounds have been associated with an increased risk of various
cancers, including colorectal, pancreatic, and prostate cancer.

5. Lack of Fiber and Nutrients: Processed meats typically lack fiber and essential nutrients found in
whole, unprocessed foods, such as fruits, vegetables, and whole grains. A diet low in fiber and essential
nutrients may contribute to obesity, diabetes, and other chronic diseases.

 Cues based on your nutritional assessment

▬ Diabetes affecting millions worldwide.
▬ Association between processed meat consumption and increased risk of chronic diseases,
including diabetes, cardiovascular disease, and cancer.
▬ Comparisons made between consumption of processed meat and the risk equivalent to
tobacco consumption.
▬ High sodium content in chicken, a common dietary component.
▬ Comparative risk of consuming eggs to smoking cigarettes.
▬ Dairy identified as a major source of saturated fat.

 What is/are your nutrient/s identified and the function?

▬ The identified nutrient of concern here is saturated fat. Saturated fat is known to raise
low-density lipoprotein (LDL) cholesterol levels in the blood, which increases the risk of
cardiovascular disease. Moreover, excessive intake of saturated fat may also contribute to
insulin resistance, thereby exacerbating the risk of diabetes.
  What is background knowledge that you need to know first?
▬ Before constructing a nutrition care plan, it's essential to understand the roles of different
nutrients, especially those associated with chronic diseases. Additionally, knowledge of
the Nutrition Care Process (NCP) is crucial for developing a comprehensive plan to
address the identified nutritional problem.
Background on Saturated Fats:
 Saturated fats are a type of dietary fat that are composed of triglycerides containing predominantly
saturated fatty acids. They are typically solid at room temperature and are found primarily in animal
products, such as meat and dairy, as well as certain plant-based oils, such as coconut oil and palm oil.

1. Diabetes:
 Type 2 Diabetes: This type of diabetes is characterized by insulin resistance, where cells fail to
respond effectively to insulin, leading to high blood sugar levels. Over time, the pancreas may
not produce enough insulin to maintain normal glucose levels. Risk factors include obesity,
sedentary lifestyle, genetics, and poor diet. Complications of diabetes include heart disease,
stroke, kidney disease, neuropathy, and vision problems.

2. Cardiovascular Disease (CVD):

 Coronary Artery Disease (CAD): CAD is the most common type of heart disease and is caused
by the buildup of plaque in the coronary arteries, leading to reduced blood flow to the heart. This
can result in angina (chest pain), heart attack, or heart failure.
 Hypertension (High Blood Pressure): High blood pressure increases the workload on the heart
and blood vessels, leading to damage over time. Hypertension is a major risk factor for heart
disease, stroke, and kidney failure.
 Stroke: A stroke occurs when blood flow to part of the brain is interrupted or reduced, leading to
brain damage. Risk factors for stroke include high blood pressure, diabetes, high cholesterol,
smoking, and obesity.

3. Cancer:
 Carcinogenesis: Cancer is a complex group of diseases characterized by the uncontrolled
growth and spread of abnormal cells. Carcinogens are substances or agents that can cause cancer
by damaging DNA or interfering with cellular processes. Group 1 carcinogens, as classified by
the International Agency for Research on Cancer (IARC), include tobacco smoke, asbestos, and
processed meats.
 Risk Factors: Risk factors for cancer include tobacco use, excessive alcohol consumption,
unhealthy diet, obesity, physical inactivity, exposure to ultraviolet radiation, environmental
pollutants, and genetic factors.

NUTRITION CARE PLAN

Client: Michael Abdalla

1. ASSESSMENT

Medical History:
 Michael Abdalla, 69 years old, residing in Atlanta, Georgia.
 Diagnosed with diabetes 10 years ago.
 Underwent two stent placements 8 years ago, indicating a history of cardiovascular disease.

Dietary History:
 High consumption of processed meats, such as hotdogs, bacon, ham, and other animal
products.
 Likely high intake of saturated fats due to the consumption of processed and animal-based
foods.
 Potential inadequate intake of fruits, vegetables, whole grains, and plant-based proteins.

Physical Activity and Lifestyle:

 Potential barriers to exercise such as mobility issues or lack of motivation.

Anthropometric Data:
 Height: [Insert height]
 Weight: [Insert weight]
 BMI: [Calculate BMI using height and weight data]
 Laboratory Data:
 Fasting blood glucose levels.
 HbA1c levels for long-term glucose control.
 Lipid profile (Total cholesterol, LDL cholesterol, HDL cholesterol, triglycerides) to assess
cardiovascular risk.
 Blood pressure readings.

2. DIAGNOSIS

Nutrition Diagnosis:
 Excessive intake of processed meats and animal products contributing to poor glycemic
control and increased cardiovascular risk in a patient with diabetes.

3. INTERVENTION

Nutrition Intervention:
 Develop a personalized meal plan focusing on whole, plant-based foods to reduce saturated
fat intake and promote glycemic control.
 Emphasize the importance of portion control and balanced meals to prevent excessive calorie
intake and maintain a healthy weight.
 Provide education on carbohydrate counting, meal timing, and glycemic index/load to help
manage blood glucose levels.
 Encourage frequent monitoring of blood glucose levels and adherence to the prescribed meal
plan.

Physical Activity Intervention:

 Collaborate with a physical therapist or exercise specialist to develop a tailored exercise
program.
 Recommend a combination of aerobic exercises (e.g., walking, cycling) and strength training
to improve cardiovascular fitness and muscle strength.
 Address potential barriers to exercise and provide strategies for overcoming them, such as
scheduling regular activity sessions and incorporating enjoyable activities.

4. MONITORING AND EVALUATION

Monitoring:
 Regularly assess dietary adherence, glycemic control, and cardiovascular risk factors.
 Monitor changes in weight, BMI, blood pressure, and lipid profile.
 Review blood glucose logs and adjust the meal plan as needed based on trends and patterns.

Evaluation:
 Evaluate improvements in glycemic control, lipid profile, and cardiovascular risk factors
over time.
 Assess changes in dietary habits, physical activity levels, and overall well-being.
 Modify the nutrition and physical activity interventions as necessary to optimize health
outcomes.