Clinical Application 2 – Nutrition AssessmentPart 1 – Historical Information and Nutrition Assessment
Ask a friend, family member, or classmate for permission to practice taking a simulated medical, social and diet history to determine if he or she is at nutrition risk. Schedule a time for an interview. Ask the person to role play with you, providing mock information so as to protect their privacy. Please do not share their real name. Use Table 17-5 (p. 539) as a guide for the information you need to obtain from your “client.” For additional information see Table 17-2 on page 535 and pages 535-546. Give the results of your interview (the information you collected from them). Include the information obtained during the interview in the paper you turn in. Use the outline format for your historical information (see attached form) and include it with your submission. Then, based on the interview information, summarize your conclusions regarding their potential for health and nutrition risk in a minimum of a one-page (not including charts.) Do not just restate the information that you collected, evaluate it (discuss what it all means).
Double spaced, Times New Roman or Arial 12 point font.
Submit the outline of the information you collected from your client and your one- page evaluation/conclusion/recommendations with your submission. (~2 pages)
Part 2 – Dietary Assessment
Practice taking a 24-hour recall (as described on page 540-542) from a classmate, friend, or family member. Arrange a time for an interview. At the interview ask them about their food and beverage intake for the past 24 hours including times food was consumed, preparation methods, and portion sizes. Compare the results of this 24-hour recall to the USDA Food Guide (Chapter 2) to determine if the individual is meeting the minimum number of servings recommended daily. Based on the results, discuss what food groups and number of servings your client still needs and offer suggestions for changes in food intake to meet the minimum number of servings from each food group while controlling calories. Include the 24-hour recall in outline format with your assignment and summarize your findings and recommendations in a minimum of a one-page paper (not including charts.)(Total 2 pages) Double spaced, Times New Roman or Arial 12 point font.
This is a 2 part project – (each part should be approximately 2 pages). You must complete both above sections. Please follow the directions.
Submit the information obtained from the interviews as well as your evaluation and conclusion with each part. (~4 pages total submitted in once document/attachment)
If your evaluation of Part 1 or Part 2 is less than a full page (double-spaced) response – points will be deducted.