For this assignment, you will answer questions about a client named Mrs. Ritchie. You will analyze the dietary needs and risks for patients who have Type 2 diabetes. Using your textbook and the internet you will identify the best recommendations, risks, and needs of a patient in Mrs. Ritchie’s condition, based on the questions asked. You are required to include citations of your references.
This assignment is intended to explore differences between macronutrient and micronutrient concepts and describe their physiological functioning. Additionally, you will apply human nutritional theories and relevant research to formulate nutritional assessments and describe nutritional requirements corresponding to stages in the life span. You will also examine how effective nutritional counseling is contingent upon collaboration, organization, and concurrence among the members of the health care team.
Case Study:
Mrs. Cynthia Ritchie is a 45-year-old female, 5 feet 2 inches tall and weighs 245 lbs. She has gained 50 pounds in the past year. She has been diagnosed with Type 2 diabetes. Testing revealed that her A1c is 10.2. Her blood pressure is 135/90. She complains of blurry vision. Mrs. Ritchie typically skips breakfast, eats lunch and a large dinner. Her favorite foods include pasta, rice, and fruit. She eats many meals “on-the-go” as a result of a busy schedule. Mrs. Ritchie meets with her physician and is started on metformin and is referred to a dietitian for nutritional counseling. She would like to explore dietary interventions to improve her health and reduce her A1c.
Perform the following tasks:
· Complete the reading assignment before attempting this assignment.
· Please review your reading for this week as well as the Case Study located in Week 10 of your online course.
· Use your text and the internet to respond (in approximately 250 words) to the following (provide your responses in the Assignment Worksheet section on page 2):
· Based on what you learned about Mrs.Ritchie in your interview, briefly explain her modifiable risk factors for Type 2 diabetes.
· Based on your client’s A1c, what does this tell you about her blood sugar control? Define a normal A1c.
· Create a healthy breakfast option for your client that includes a carbohydrate, protein, and heart healthy fat. Explain the importance of eating all three macronutrients. How does this influence blood sugar?
· Discuss the medical complications that could arise if your client does not seek treatment for her diabetes?
· Briefly discuss three nutritional interventions that you would suggest to your client to improve her A1c and reduce the risk of other health complications.
· Submit the Week 10 Assignment via Blackboard by clicking on the “Week 10 Assignment” link.
· Include the proper file naming convention: SCI115_wk10_assn_jsmith_mmddyyyy.
Refer to the Writing Conventions in the Written Assignment Rubric for detailed grading information.
Grading:
| Gradable items in assignment | Points |
| Explain risk factors for Type 2 diabetes. | 10 |
| Discussion of clients A1c | 5 |
| Create a healthy breakfast for your client | 5 |
| Discussion of complications of Type 2 diabetes | 5 |
| Three dietary interventions for Type 2 diabetes | 10 |
| Adhere to the Writing Conventions. | 5 |
| Total Points | 40 |
Assignment Worksheet:
Respond to the following (in approximately 250 words) in the spaces provided:
· Based on what you learned about Mrs. Ritchie in your interview, briefly explain her modifiable risk factors for Type 2 diabetes.
[Write your response here…]
· Based on your client’s A1c, what does this tell you about her blood sugar control? Define a normal A1c.
[Write your response here…]
· Create a healthy breakfast option for your client that includes a carbohydrate, protein, and heart healthy fat. Explain the importance of eating all three macronutrients. How does this influence blood sugar?
[Write your response here…]
· What complications could arise if your client does not seek treatment for her Type 2 diabetes?
[Write your response here…]
· List three interventions that would improve your client’s blood sugar control.
[Write your response here…]
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