Reference no: EM132797368

1) Assignment -Nutritional Analysis Assignment

Part 1 -Calculate Your Energy Needs. Use form provided

Determine your energy needs. Follow the instructions provided on page 377 of your textbook to calculate your BMR and Total Daily Energy Needs. Explain & submit your work.

Part 2 - Data Collection
Keep a food diary for 3 days. Record everything that you eat and drink on the Food Intake Record form provided (print one form for each day). Include the measurement of amounts you take in, i.e. 125 ml (½ cup) of peas or 250 ml of water. Document the food group and the number of servings from the food group. There may be foods and beverages in your diet that are not part of any food group (foods high in fat, sugar, or salt; beverages such as tea, coffee and soft drinks; seasonings and condiments) that you will need to record. For each day identify your total servings of simple/complex carbohydrates, lipids, proteins and unclassifiable. Then transcribe your diet for the 3 days on the Food Analysis chart (print one form for each day).

Part 3 - Analysis
Calculate the daily total for each column on the food analysis chart.

Calculate the DRI of carbohydrates, protein and fat based on the Acceptable Macronutrient Distribution Range (AMDR). Complete the form provided. To complete the DRI for the remaining sections see Appendix H Dietary Reference Intakes. Give amounts in mcg, mg, g or IU as appropriate. When reading food labels that use the %DV you will need to individualize it to the DRI standards - see page 48 & 49 of text.

Calculate the differences (excesses or deficiencies) for each nutrient outlined.

Part 4 - Personal Diet Analysis - (4-5 pages, provide references)
From the information collected in the Food intake record, comment on which food group you received most of your energy from. Did you have a high number of foods that didn't fit into a specific food group (eg. foods high in fat)?

Compare/discuss your actual intake of calories, carbohydrates, protein, fat and each nutrient from the food analysis chart to the DRI. Give suggestions that address contributing factors to either the excess or deficiency revealed in your data collection. Are there any current or potential health concerns discovered in your analysis?

Discuss the knowledge you have gained from recording and analyzing your dietary intake. Outline changes you could make in your diet and anticipated challenges with these changes.

How can you implement your knowledge of diet monitoring into your nursing practice?

Marks will be assigned for appearance including title page, use of forms, spelling and sentence structure. Part 3 maximum 5 pages. Complete in APA format and include references (if any used, on a separate page).

Assignment2- HEALTH AND TRANSITIONS II

OVERVIEW

Critical thinking and reflection are necessary tools in nursing. The more one practices the skill, the more adept a person becomes at critical thinking. Critical thinking requires a knowledge base, an inquisitive and open mind, and an ability to ‘personalize' information. In this assignment you will be expected to demonstrate these qualities in order to enhance your practice.

INSTRUCTIONS
Throughout this course you will be required to submit one critical thinking exercise. Situations to use will be provided by the teacher and due dates will be assigned according to the topic of reflection.

PROCESS
From the critical thinking situations select one on which you would like to reflect further. Your response should address the situation presented and also include the following information.
o What knowledge does the situation require you to have? What knowledge would help you deliver age appropriate care?
o Why it is necessary to think about this particular kind of situation? What benefits will exist for the client and the nurse?
o Now that you have this information and have reflected upon it, what will this mean for your nursing practice? (Eg. How will your practice evolve and/or change.)
How can you use this new learning?
Please include all references and a reference list.

Length and Format:
• 1200 - 1500 words, excluding title page and reference page.
• The word count must appear on the title page
• Scholarly writing; APA format.

3)ASSIGNMENT3 - CONCEPT MAP

EXAMPLE

presenting ideas reducing the amount of information to be learned. Maps assist you to make sense of information and create a personal understanding of the concept resulting in more complex and meaningful thinking. A picture of how ideas are related to one another is created through the use of a hierarchical arrangement of key words and linking/cross linking words. Related concepts are enclosed in a box with a line between them and are connected with linking words which demonstrate the relationship among them.

Assignment Overview
Legal and ethical concepts, principles, and regulations are vital to the profession of nursing. A thorough understanding of these will enhance and safeguard your practice. For this assignment you are asked to construct a concept map that demonstrates your ability to understand and synthesize the ideas related to legal, ethical, and professional practice.

Select 3 concepts to develop in detail using your class slides as a framework for the information.
Only the following concepts may be included for this assignment

Medication administration, nursing law, nursing ethics, responsibility & accountability, professional competence, misconduct, & malpractice, and the nursing profession & fitness to practice.

This assignment can be completed individually or with one other student.

The concept map should be created using Cmap Tools or another approved software program. The concept map needs to be in jpeg file to be placed in the course drop box.

Attachment:- Nutritional Analysis Assignment.rar