NUR1172 2022 May Discussions Latest (Full)

NUR1172 Nutritional Principles in Nursing

Module 1 Discussion

Dietary Likes and Dislikes Awareness

Our nutrition and eating patterns are shaped by our perceptions of food; what we have learned to like and dislike, what we feel is healthful, and it is even formed by our family, cultural, and religious beliefs.

For this discussion, list five foods/liquids you like and five foods/liquids you don’t like and/or avoid. For each you like, describe why you like them. For example, you might say I like to eat chocolate chip cookies because they remind me of my grandmother.

For the five you do not like to eat/avoid, explain why. For example, you might say I don’t eat lima beans because they taste too mushy in my mouth or I don’t drink milk because I am lactose intolerant, or I don’t eat beef because of religious beliefs.

In addition to explaining why you don’t like the five foods/liquids, also include what it would take (if possible) for you to overcome your dislike of the food/liquid.

 

NUR1172 Nutritional Principles in Nursing

Module 3 Discussion

Nutrition and Weight Status

Directions:

Review all the materials discussed in this and the preceding module. After reading the information and guidelines, discuss why nutrition and weight status are important for health. Post one reference you used for the evidence-based information you are discussing.

 

NUR1172 Nutritional Principles in Nursing

Module 4 Discussion

Dietary Concerns of Older Adults

Discuss dietary concerns and barriers for an older adult to maintain appropriate nutrition levels. Identify the types of concerns and barriers they may encounter. Include two client teaching and nursing interventions for prevention of nutritional deficits as well as the consequences of inadequate nutrition and hydration.

 

NUR1172 Nutritional Principles in Nursing

Module 6 Discussion

Common Medication-Nutrient (Food) Interactions

For this discussion forum, find three interactions between medications and nutrients (food). List the interaction, foods to avoid while taking the medication, and describe key points that should be included in client education regarding the interactions.

You can use Epocrates to find your information https://online.epocrates.com/, or Medline Plus http://www.nlm.nih.gov/medlineplus/druginformation.html, or any other evidence based resource.

 

NUR1172 Nutritional Principles in Nursing

Module 7 Discussion

Clinical Case: GI Diet Therapy

Clinical Case:

Mrs. G. is a 45-year-old female arrives at the emergency department where you are working with complaints of burning pain in her chest and throat and a sour taste in her mouth. She states this pain has been going on for years after she eats certain foods. She has a large, extended family and does all of the cooking. She is Hispanic and likes to cook her special recipes because she believes that “these foods are good for herself and her family.” She is very proud of her cooking and believes that is one of her main contributions to her family. She has never been sick and does not like to take pills.

She is examined by the emergency room doctor and diagnosed with Gastroesophageal Reflux Disease (GERD). The doctor has ordered medication for you to administer. These medications include a proton pump inhibitor (Prilosec), and a Histamine 2 blocker (Pepcid). He also prescribes the proton pump inhibitor to be taken at home for the next two weeks. Mrs. G. starts to feel better and is ready for discharge. You will be providing the client teaching and discharge instructions about GERD.

In your discussion about GERD include:

Dietary suggestions you would make

What foods and liquids she should avoid

What changes she should make

Barriers she will face in making these changes and how they can be overcome

Include APA formatted references if used.

 

NUR1172 Nutritional Principles in Nursing

Module 9 Discussion

Diet Therapy Considerations for People Living with HIV/AIDS

Directions:

For this discussion you will review “Living well with HIV/AIDS – A manual on nutritional care and support for people living with HIV/AIDS” http://www.fao.org/docrep/005/y4168e/y4168e00.HTM

Then respond to the following:

1. What are three diet therapy considerations that must be made for people living with HIV/AIDS?

2. Why is it important for them to adhere to these dietary requirements?

3. What may happen if they don’t?

4. What two strategies can you use to facilitate adherence?

 

NUR1172 Nutritional Principles in Nursing

Module 10 Discussion

Eating Disorders, Nutritional Support

Directions:

In this video a 12 year old girl, Briana, is struggling with morbid obesity. She weighs over 300 pounds. She has been told that being this overweight will affect her health. She also feels very self-conscious about her weight and is bullied by her classmates. Briana’s parents express concern about her health as well. When her mother is interviewed about what food she serves the family she appears to be very interested in making any necessary changes. A trip to the market to find out what she purchases for family meals reveals that she does not seem to know what would be best to prepare for Briana so she can lose weight. Briana’s mother appears to be “stuck” on buying what she thinks are healthy foods which includes canned vegetables and very little fresh fruit and vegetables.

Here is the link to the video, “A 12 Year Old’s Struggle with Morbid Obesity”

Describe how Briana’s mother should change meal preparations to be healthier. Describe strategies that might engage Briana in the process of preparing the meals.

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