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This 11 page Bundle was uploaded by Andy Nix on Tuesday February 3, 2015. The Bundle belongs to NHM363 at University of Alabama - Tuscaloosa taught by McMahon in Fall. Since its upload, it has received 204 views. For similar materials see Andrea Nix in Environmental Science at University of Alabama - Tuscaloosa.
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Date Created: 02/03/15
NHM 363 Module 2 Module 2 Dietary Intake Analysis Assignment Objective PART I To practice different methods of collecting and analyzing dietary intake data 24Hour Recall Note that Part 1 of this assignment must be completed under the supervision of your preceptor 1 24Hour Recall Form Thoroughly review the instructional handout Interviewing Skills This information instructs on the appropriate way to approach a patientclient establish rapport collect information you need control the interaction and provide key information that will be beneficial to the patient Make arrangements with your preceptor to complete this part of the assignment under hisher supervision You will need a volunteer patientclient for this exercise this may be a friend or family member Using scratch paper and the multipass method discussed in the lecture interview your patient to collect a 24hour diet recall First pass Quick list of all foods consumed in 24hour period Second pass Review the quick list probing for forgotten foods Third pass Identify the time of day and what they would call the eating occasion for each food Fourth pass Fill in details e g brand names serving sizes ice in beverages etc Fifth pass Review the entire recall for a final probe of anything else consumed The RD preceptor will need to complete the Preceptor Evaluation form at the end and should provide you with verbal feedback You should download and email the evaluation form to your preceptor After reviewing it with you your preceptor can email the completed evaluation form to your instructor You should not turn in your own evaluation Working on your own use the attached form to type a list of all foods identified in your patient s 24hour recall Do not include your patient s name on this form but do be sure your name appears at the top Your Name NHM 363 Module 2 Time Food Amount How prepared B Green Tea Soz Boiled Keurig Water Tea Bag in coffee mug B Nature Valley BarChewy 1 Bar Premade bar Peanut Butter L Water 22oz 22oz Water Bottle L Asparagus Artichocke hearts amp 2 cups Baked in olive oil and cayenne Shrimp pepper Shrimp mixed in With asparagus and artichoke hearts D Water Soz Drinking glass from Refrigerator D Eggo Waf es 2 Whole Toasted eaten plain Nutrigrain waf es 2 slices Total kcals 853 kcals Protein 52 g 24 kcals NHM 363 Module 2 Carbohydrate 81 38 kcals g Fat 39 41 kcals g 6 Analyze your patient s 24hour recall data using the USDA s Choose MyPlate SuperTracker httpwwwchoosemvplate govsupertrackertoolssupertrackerhtml Complete the 24hour recall form with your patient s Total Kcals PRO grams and kcals CHO grams and kcals and FAT grams and kcals Type a short paragraph critiquing yourself on the interview that you conducted How was your style Did you forget anything Were you surprised by any aspect of the interview that you found to be more difficult than expected What was the most difficult information to obtain What aspects of the interview did you think went well List some factors you could improve upon with additional practice My demeanor while conducting the interview was professional yet relaxed I interviewed a friend I learned with interviewing someone you know can be more challenging because you can be more prone to joke with them or get on to them for not eating the right objects With my interview I tried to stick to asking the exact quantities that were eaten at what times and if there were specific ingredients or condiments added to their meal After leaving the interview I realized I asked if the item was eaten for breakfast lunch dinner or snack but I forgot to ask around what specific time the item was eaten The recall in general for my friend went well She went in full detail about what she ate and added everything that was added in and provided close portion sizes Some factors that I can improve upon are recording the exact time that the items were eaten asking their height weight and age and asking what their exact nutritional goals are In a second paragraph write 23 sentences critiquing your patient s dietary intake against the MyPlate Guidelines Identify areas that successfully met the guidelines and areas for which there could be improvement If my patient were trying to maintain her current weight she should be eating 2000 calories a day Based on the nutrient Intake report she is under on over half of the necessary vitamins and a few of the minerals her numbers were also under for her carbohydrate and dietary fiber intakes She succeeded in eating an appropriate amount of protein and vegetables NHM 363 Module 2 PART II Nutrient Intake Analysis NIA Dietitians in hospitals and longterm care facilities may use a Nutrient Intake Analysis NIA commonly called a calorie count to assess the adequacy of a patient s dietary intake The forms below are typical of what nursing assistants or dietetic technicians may complete when they pick up patient trays after meals Use your Choose Your Foods Exchange Lists book or the Exchange List for Meal Planning in the Krause text to calculate the grams of protein and kcals of energy provided on the patient s tray 1 Using the menu from the cafeteria provided below list each food component and its group Starch Fruit Nonstarchy Vegetable Meat etc on the following Dietary Analysis Form 2 Use the exchange lists to calculate the energy and protein provided on the patient tray 3 Use the NIA forms to calculate the patient s intake based on how much of that foodbeverage was consumed Complete the columns of the NIA forms titled Dietitian Use Only Dietary Analysis Form Your Name Andrea Nix Food Food Exchange Energy Protein Group Amount Provided Provided g kcals Breakfast Burrito Orange Juice Fatfree Milk Roast Beef Sandwich Pears Unsweetened Tea NHM 363 Module 2 Broiled Salmon Rice Broccoli Cantaloupe Unsweetened Tea NIA Forms Your Name Andrea Nix Amount Consumed Dietitian Use Only Breakfast Poor Fair Good All Kcals Kcals 14 12 34 provided consumed Breakfast burrito X Orange juice X Fatfree milk X Total NHM 363 Module 2 Lunch Poor Fair Good All Kcals Kcals 14 12 34 provided consumed Roast beef sandwich X Pears X Unsweetened tea X Total Dinner Poor 14 Fair Good All Kcals Kcals 12 34 provided consumed Broiled salmon X Rice X Broccoli X Cantaloupe X Unsweetened tea X Total Total for the day Pa ti e nt M e n u Breakfast 0 Breakfast burrito 1 our tortilla 6 diameter 1 scrambled egg scrambled with 1 tsp soft margarine 0 O O 1 cup black beans 0 1 oz cheddar cheese 0 1 cup orange juice NHM 363 1 cup fatfree milk Lunch Roast beef sandwich 0 2 slices rye bread 0 3 ounces lean roast beef 0 1 oz Swiss cheese 0 2 tsp regular mayonnaise 1 cup canned pears 1 unsweetened beverage Dinner 5 oz broiled salmon filet cooked with 2 tsp canola oil 1 cup white rice with 2 tsp soft margarine 12 cup steamed broccoli 1 cup cubed cantaloupe 1 unsweetened beverage Module 2 NHM 363 Module 2 PART III Day Food Diary A food diary is another method of assessing a person s usual dietary intake Typically food diaries are completed over 37 consecutive days and they include at least one weekend day For the purpose of this assignment use the form below to keep a food diary yourself for day Be sure to specify portion sizes and details of preparation e g baked fried grilled etc FOOD DIARY LOG DayDate Saturdav 1242015 Name Andrea NiX Time Measure Food including preparation 2 slices of toast 2 730am tablespoons ofjelly 1 tsp of butter Jelly Toast w Whole White bread Triple Berry Jelly and Honey Butter 730am 802 2 Milk 1023am 1 cup Annie39s Organic Cheddar Squares 802 Coffee 1 tablespoon 1045am of creamer Coffee with White mocha creamer and truvia 1 packet of truvia 2 cups of lettuce 2 tablespoons of parmesian Ceasar salad with crutons parmesian cheese and cheese ceasar dressing 12 cup of crutons 1502 Ceasar dressing 245pm 245pm 1202 SpriteFountain soda 515pm 1 tablespoon MampM Chocolate Fudge NHM 363 Module 2 PART IV Food Frequency Questionnaire FFQ A FFQ typically collects information on the frequency of consumption of foods beverages and food groups during the previous 12 months FFQs are Widely used in nutritional epidemiology research For example the FFQ used by the European Prospective Investigation of Cancer EPIC Study is included for your viewing in this module The most popular FFQs are the Block forms details about Block FFQs can be found at httpnutritionguestcomassessmentlistofguestionnairesandscreeners This site also describes rapid screener FFQs to assess average intake of specific foods or nutrients 1 Complete either the paperpencil version of the EPIC form or the free online demo FFQ available from the National Cancer Institute httpaDDliedresearchcancergovdhq2Webquestindexhtml click on demonstration near the bottom of the page 2 Log on and take the two rapid screeners developed by Dr Gladys Block 0 Link to the 10item FruitVegetableFiber Intake Screener httpWWWnutritionquestcomwellnessfreeassessmenttoolsfor individualsfruitvegetablefiberscreener NHM 363 Module 2 0 Link to the 17 item Fat Intake Screener httpwwwnutritionquestcomwellnessfreeassessmenttoolsforindividualsfat intakescreener Use your completed food diary and your FFQ to answer the questions below 3 Were you tempted to modify your usual intake in any way while keeping your food diary How could this be beneficial in helping clients achieve behavior change I was tempted to modify my usual intake but I decided to do it at the end of a day when I was not thinking about the food so it was not as modified as if I knew I was going to be adding these foods to a list If you want your clients to truly gain and achieve their goals then we need to see a real typical day of eating 4 Are there any foods or beverages you frequently consume that are not accounted for on the FFQ There were not any foods or beverages that I drink frequently that were not on the FFQ 5 Did you notice any parts of the FFQ that clients may find confusing I do not think the FFQ is confusing It did take a good bit of time and critical thinking is involved so I think clients might find it more frustrating that confusing 6 Which method of assessment 24hr recall FFQ diet diary would be most appropriate for someone in an outpatient setting e g a clinic who has memory deficits Low literacy Justify your answers For someone who has memory deficits a diet diary would be appropriate This allows them to write down what they ate at the specific time while the item is being eaten This way there is nothing to forget when asked Someone with Lowliteracy would benefit from a 24hr recall because the dietitian does all the asking and writing and the patient just has to remember what was consumed within the last 24 hours Submission Save the following documents as one attachment titled quotyournamedietaryanalysisformquot Upload the document as an attachment to the Dietary Intake Analysis Assignment Part I Completed 24Hour Recall form and typed answers to questions 78 Part II Completed Dietary Analysis Form and NIA Forms Part III Completed Food Diary 10 NHM 363 Module 2 Part IV Questions 36 Note you do not need to upload your completed FFQ only the answers to these questions 11
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