This section of the project is to be written in APA format (1” margins, Times New Roman, 12pt font). The minimum requirement page count is 5 and maximum of 7 typed pages. ?The following describes how the paper is to be formatted for the written assessment portion. The student is to use center-aligned, bolded, and underlined SUBHEADINGS for each section.A.Social History: A social history identifies factors influencing food intake. At minimum, students must discuss the following aspects of social history but are free to expand on this minimum list and include any other information as it pertains to you.?Lifestyle?Alcohol use?Exercise?Im the only memeber in the house hold, school – #40 hours a week?Who does the shopping in the house? I do the cooking and shopping in the house hold?How many times per week do you eat out? I dont eat out?How many times per day do you eat (meals/snacks)? I eat 3 meals a day and snack twice a day?Cultural influences on your diet. no culture influences on myself. B.Medical History:?Obtain and include a copy of your medical and dental history. I take blood pressure medication and hypothyroid medication. Black-out all demographic information; please only leave your first name, height, and weight visible up top. My first name is Rhiannon, height is 5’1 and weight is 160. Put this form at the end after your reference page. ?Document all prescription, over-the-counter medications, and any supplements you are taking and discuss their oral & systemic side effects. I just take blood pressure medication for high blood pressure and hypo thyroid medication. Cite your source.?Calculate BMI: include in your paper your height and weight. ?Is your BMI considered underweight, normal, overweight, or obese? Cite source.?Comment on findings. Include relationship of medication, alcohol to your nutritional status. Which nutrients are affected? What are some suggestions for improvement?C.Dental Health-have cleanings every 6 months. Im in good dental health. Compare your score to ideal score (cite source)
D. Food Record ComparisonThis section is to discuss and compare your diet with the guidelines outlined by the USDA. Use the following weblink to access the guidelines: https://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdf .At minimum, the student is to cover the following topics but may also expand on this section:?What dietary guidelines are you following??Where can you improve your diet? ?Provide specific and realistic recommendation with an explanation of why you chose what you chose. ?Comment on the comparison of your food intake with what is recommended for you (cite your source). E. Dietary Assessment This section is to discuss specific nutrients.?How do you compare with the recommendations? Compare your intake of calories, carbohydrates, fat, protein, cholesterol, sodium, sugars, and fiber to what is recommended for you. Cite your source.?How can you improve? Discuss what specific foods or beverages you could consume to meet the recommendations you are not meeting. Include relationship of medication, alcohol, or smoking to nutritional status.?Does your dental health affect your nutritional intake? (For example, do you have a CC that is affecting your ability to eat?)?Explain items from medical or dental history that requires modification of food intake if any. .?From the findings in your report, suggest foods that could be added to meet all or most of your nutritional needs. Comment on the possibility of adding these foods to your diet. Identify foods from diet that are in excess, if any. Comment on the possibility of reducing these foods. F. One-Day Menu-Provide a healthy alternative one-day menu ?Create a one-day menu based on areas needing improvement in your current diet that provides sufficient calories with a healthy balance of nutrients. Please refer to the textbook as needed to determine appropriate calorie and nutrient needs based on your age, sex, and weight. Cite your source. G.ConclusionThe student is to cover the following items in the conclusion in this order.?What is the importance of nutritional counseling with patients??Discuss what you anticipate changing in your diet while in school; include special dietary considerations (e.g., cultural, lactose intolerant, low fat, low calorie, allergies, intolerances, vegetarian, religious) as well as foods you likes and dislike.?List at least three specific and measurable nutritional goals you plan to make in your diet.?Explain your personal experience with this project and your attitude toward the changes you recommended.?Sum up your paper.
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