PRACTICAL NURSING: NURS 1170 – ASSIGNMENT #1: Nutrition

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PRACTICAL NURSING: NURS 1170 – ASSIGNMENT #1
INDIVIDUAL CARE PLAN PAPER – NUTRITIONAL SELF-ANALYSIS
Purpose:
1. To introduce you to the nursing process through a dietary self-analysis.
2. To identify health promotion behaviours for yourself.
3. To develop insight into the difficulty of making a behaviour change.
Format:
• This is a formal paper. The following components need to be included:
o Title page
o Introduction
o Body
o Conclusion
o Reference page
o Appendix – Food Diary
• Follow APA format (6th Ed.).
Instructions:
1. Assessment:
a. Assess your typical dietary intake over two days using Food Diary below or creating your own.
b. Determine the number of servings you consumed from each food group, the number of calories you consumed, and the per cent of those total calories that represent fat, carbohydrates, and protein, as well as calcium, fibre, sodium and fluid (state where the fluid came from – coffee, water, juice etc.)
c. Calculate your Body Mass Index( BMI) and waist circumference.
cont’d on pg. 2
2. Diagnosis:
a. Compare your diet to the recommended intake for someone of your age, gender, and activity level.
b. Analyze your food intake using:
• Peer-reviewed and library resources
• Canada’s Food Guide to Healthy Eating (2007) (provided on Blackboard) to analyze your food intake.
• Optional – Health Canada website Food and Nutrition at
http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
c. Consider how many servings per day you require from each of the food groups. How does this compare to what you actually ate each day?
d. Determine your daily intake of the following:
• Number of caloriesPer cent of total calories that represent fat
• Per cent of total calories that represent carbohydrates
• Per cent of total calories that represent protein
• Calcium
• Fibre
• Salt
• Fluid (state where the fluid came from – coffee, water, juice etc.)
Note: Fat % = (Number of grams of fat in a particular food x 9 grams) x 100 %
Total number of calories for that food
Protein % = (Number of grams of protein in a particular food x 4 grams) x 100 %
Total number of calories for that food
Carbohydrate % = (Number of grams of carbs in a particular food x 4 grams) x 100 %
Total number of calories for that food
e. Organize this data in a table and compare it with the recommended intake of someone of your age, gender, and activity level.
f. Calculate your body mass index (BMI) – (available in Potter and Perry, 2014).
g. Measure your waist circumference.
cont’d on pg. 3
3. Analysis:
a. Based on all of the above data (food intake, BMI, and waist circumference), discuss and analyze how healthy your diet is. How do your results compare to the recommended daily intake of these nutrients for a person of your age, gender, and activity level? Are you getting appropriate nutrients? If not, what does this mean for your health? What does you BMI and waist circumference tell you about your health?
b. How do you rate your diet and your health on a scale from 1 to 10? Why?
4. Plan and Implementation:
a. Identify three relevant changes that can be implemented to improve your nutritional intake and discuss how these changes would improve your health.
5. Evaluation:
a. Consider your present lifestyle and circumstances. How likely are you to act on the things you identified to improve your nutritional status? Explain why you will be able (or will not be able) to make changes.

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