Discuss how alcohol affects the brain, liver, and other organs

Alcohol and Nutrition
Paper , Order, or Assignment Requirements

Louisa just began her freshman year in college. She is an energetic five foot tall, 100 pound, 18-year-old who enjoys being involved in numerous activities and clubs. Her social life was also expanding and she began drinking each weekend and sometimes mid-week with the various social occasions and parties. As the year continued, she found herself drinking at least six or more drinks in a row each weekend. She would also combine her drinks with caffeine added, either premixed or homemade because she liked the ″pep-up″ effect it added. Eating wasn′t a priority for Louisa so many times she would go out on an empty stomach which would heighten the effects of alcohol. Toward the end of Spring semester, Louisa was unable to concentrate on her studies and was disinterested in some of her activities and clubs. She found that she would make excuses for her club involvement and coursework, and began partying and drinking much more often. 1. If Louisa continues on this pathway throughout her college career, what social, physical, and mental difficulties might she face? 2. Discuss how alcohol affects the brain, liver, and other organs. 3. How does alcohol affect Louisa′s nutritional status? 4. What suggestions would you have for how Louisa could obtain support for modifying her use of alcohol in her life? Part 1 – Provides a thorough desсrіption of the social, physical, and mental difficulties of excessive alcohol intake. Uses original thought and critical thinking. Part 2 – Provides a thorough desсrіption of the affects of alcohol in the brain, liver, and other organs. Uses original thought and critical thinking. Part 3 – Provides a thorough desсrіption of how alcohol affects nutritional status. Uses original thought and critical thinking. Part 4 – Provides several well thought-out suggestions for obtaining support for modifying alcohol use. Uses original thought and critical thinking.

Nuts (peanut and tree-nuts):Discuss the nutritional contribution (from the composition of the commodity) and health promoting characteristics /attributes of the commodity.

Essentials of Food Science – nutrition- science
Paper , Order, or Assignment Requirements

TOPICS
selection: Choose one of the three commodities below on which to create the written assignment and infographic.
Title: A closer look at a food commodity: Nutritional, health (positive and negative) and safety aspects (food borne illnesses associated with the commodity or chemical risks)
Criteria and requirements: You need to select one commodity group from the below three commodity groups to work on the assignment

Nuts (peanut and tree-nuts)
In this assignment topic, you need to focus on one of the commodities

Discuss the nutritional contribution (from the composition of the commodity) and health promoting characteristics /attributes of the commodity. Also consider any negative health aspects of the selected commodity.
(As an example, if we consider cereals, dietary fibre in cereals helps to reduce cardiovascular disease (positive aspect). Gluten intolerance is a negative health aspect).

Discuss possible safety concerns if any associated with the selected commodity (common biological and chemical risks
, food recalls/outbreaks associated with the commodity)

Highlight any development/innovation/current research on the selected commodity in relation to nutritional contribution, health outcomes or safety concern
.

Organise the assignment with subheadings and include the most relevant information relevant to the criteria

Use tables where possible to add details such as statistics, data, and summary information
.
Part 1 –
Written Assignment – maximum 1400 words (There will be no 10% allowance) Report format

The report needs to contain an introduction, body (main discussion) and conclusion or a summary. The main discussion on the topic needs to contain information that are most relevant and important to the topic. Structure the report using relevant sub headings for clear and logical presentation. Use tables and charts/figures, where necessary to provide summary of information/data or statistics). Use photos where applicable to enhance the presentation of the report.

Tables, figures, subheadings and tables/figure titles are excluded from the word count.

Font size and line spacing for the report: More importantly focus on clarity and readability:12 font size and double spacing

Assignment submission

*Written report (maximum 1400 words) and self-reflection (maximum 100 word). Submit as one document in PDF format
.

*Infographic presentation– Maximum 2 A4 pages. Submit as PDF (preferred) or JPEG

**Submit both report and infographic in the same assignment folder named Assignment 1References and
style

Use scientific evidence mainly from research papers sourced from journal articles to support your explanation
.
Critical engagement with concepts based on scientific studies is required.
You may also use Government websites for statistical information as an example surveillance of microorganisms, food recall statistics etc

Reference style-Vancouver style –

There is no specific number of references. You need to include adequate references to justify the information you present in the report.
Part B
– Infographics Aim: The aim of this activity is to develop an Infographic and visually communicate a critical issue relevant to Food Science.

Project task: You will prepare graphical visual representation of key points of the assignment within an Infographic.
Note: Please go through the information in the Storyline>Assignment 1 on the Infographic and how to develop/create an
Infographic.

.
Infographic design tips………..if you need to load a better design software please let me know and I will pay for it and start it and then send through the passwords etc…..am trysting your experienced judgment on this.

Become familiar with infographics from dailyinfographic.com,

Register with the free Infographic creation platform Piktochart and practice using this tool. It takes concentrated periods over
several days or weeks to learn how to use Piktochart
.

Plan, design and create the infographic.

Use strategies to improve clarity, such as: blocks or areas that delineate each sub-topic, provide meaningful colour palettes that can be read easily

Edit the amount and type of information to make it easy to understand and persuasive. Too much text reduces clarity and understanding!
Also consider font type, font size, and hierarchy of font size.

Review the Piktochart and ask “Is it presenting the topic concept and is it saying what you actually want it to say
for the reader to clearly understand”
.
Pilot test your infographic to get feedback on how it is perceived, and refine if necessary.
Plan your assignment using a project management plan
Some of the tasks in your plan will include –

Select a topic

Learn how to create an infographic

Research your topic

Write the written report (1400 words)

Map out the key messages and flow of information you wish to include in the infographic

Create the Infographic (Two A4 pages maximum)

Evaluate your learning from this assignment –Based on GLOs and ULOs (100 words)

Case Study of elderly lady- meds check, nutrition, treatments, caring, education

Case Study of elderly lady- meds check, nutrition, treatments, caring, education
Paper , Order, or Assignment Requirements

1. INTRODUCTION
The intrоduction of the essaу must contextualises the assignment and identifies the aim of the assignment.
CRITERIA ONE: Context

2. Using scholarlу literature рrovide a clear overview of the chosen client’s chronic
condition/illness;

3. Uses scholarly literature to clearly describe two (2) actual and/or рotential health
concerns for the client;

CRITERIA TWO: Education
4. Clearly Identify two (2) appropriate topics for client education (one topic for each
health concern).

5. Using scholarly literature, clearly explains how each topic addresses the actual and/or potential health concern for the client and how each topic will assist the client to self-manage their chronic condition and optimise their health.
CRITERIA THREE: Application
6. Using scholarly literature, clearly describes two (2) specific, appropriate client education strategies that the Registered Nurse would use to teach the chosen education topics (one strategy for each topic). Includes details of how the education will be structured and delivered.
(i.e. method/tool used, setting for education, participants to be involved, etc).

7. Using scholarly literature clearly justify your decision to use each education strategy with the
particular client.

8. CONCLUSION
● Has a concluding paragraph that summarises the overall assignment
● Does not introduce any new information or references in the conclusion

9. Reference List – 15 dated within last 7 years -on a separate page using APA 6th edition
NOTE: ● Use a client /patient-centred and/or family-centred approach that optimises individual self-management and promotes active participation of the individual and family in illness management. ● You must support all sections of your essay with scholarly literature from the past 10 years that have DOI numbers.

Compulsory text books required to be used:

1. Nursing and Midwifery Board of Australia, 2016.

2. Medical-surgical nursing: critical thinking for person-centred care – Priscilla LeMone, MyiLibrary 2017
Book Required resource Chapter readings will be listed within the course site
Online Resource

3. Clinical psychomotor skills: Assessment tools for nurses (Revised 6th ed.) – Joanne Tollefson, Elspeth Hillman 20179780170398275

4. Chronic care nursing: a framework for practice – Judith Anderson, Linda Deravin-Malone 20161316600742,9781316600740

PRESENTATION GUIDELINES:
Please ensure that your submitted assignment includes:
1. Title Page with Essay Name & wordcount (2000 words exactly)
2. Present your essay, correctly formatted as per the academic standards spacing, page number, etc, AND a correctly formatted reference list according to APA 6th edition. You do not need to include the marking criteria with your submission.
3. Assemble all pages into one document. Format file is to be MS Word.

CASE STUDY – Is the medications correct dosage?
– Vitals within paremeters?

Anna Lenska
Mrs Anna Lenska is a 68 year old retired woman who, for the past 6 months, has been a client of the Community Health Service for treatment of an ulcer on her right lower leg. She has a history of hypertension and Type 2 diabetes requiring oral hypoglycaemics.
Anna is widowed, lives alone and has no immediate family. Her neighbour usually takes her to do her shopping. Her leg ulcer has been dressed twice weekly by community Registered Nurses in accordance with the wound specialist nurse’s instructions. The leg ulcer is slowly healing.
It is 7.30am and you, the community Registered Nurse, arrive at Anna’s home for the wound assessment and dressing change. Upon arrival, Anna complains that she is feeling a “bit faint” and asks you to check her blood sugar level (BSL). The BSL reading is 3.5 mmol/L. You follow the recommendations for hypoglycaemia, and Anna begins to feel better and her BSL increases to 6.2mmol/L.
On talking with Anna, you discover that she has not been eating well because her neighbour has been away and she has not been able to get out to do the shopping. She has been wearing an old pair of closed toe shoes as her other more comfortable shoes had become too broken down to wear. She also says she sometimes forgets to take her medications.
Current vital signs:
Temperature 36.5C, Blood Pressure 160/90 mmHg, Pulse 84 beats/min, and Respiratory Rate 15 breaths/min
Current medications:
● Metformin 1g PO daily
● Metoprolol 25mg PO BD

TASK: 2000 words essay address the following criteria whilst referring to Marking Criteria:
1. INTRODUCTION
The introduction of the essay must contextualises the assignment and identifies the aim of the assignment.
CRITERIA ONE: Context

2. Using scholarly literature provide a clear overview of the chosen client’s chronic
condition/illness;

3. Uses scholarly literature to clearly describe two (2) actual and/or potential health
concerns for the client;

CRITERIA TWO: Education
4. Clearly Identify two (2) appropriate topics for client education (one topic for each
health concern).

5. Using scholarly literature, clearly explains how each topic addresses the actual and/or potential health concern for the client and how each topic will assist the client to self-manage their chronic condition and optimise their health.
CRITERIA THREE: Application
6. Using scholarly literature, clearly describes two (2) specific, appropriate client education strategies that the Registered Nurse would use to teach the chosen education topics (one strategy for each topic). Includes details of how the education will be structured and delivered.
(i.e. method/tool used, setting for education, participants to be involved, etc).

7. Using scholarly literature clearly justify your decision to use each education strategy with the
particular client.

What is meant by the AMDR, and what is this range for carbohydrates?

NUTR 100 6390 ELEMENTS OF NUTRITION
Paper , Order, or Assignment Requirements

Part A
Please respond to the following questions in complete sentences and paragraphs. This section should be at least 200 words.
• What is meant by the AMDR, and what is this range for carbohydrates?
• How does the type of carbohydrate impact health?
• What is one negative health impact from carbohydrate intake?
• What is one positive health impact from carbohydrate intake?
Part B
Here is a sample one-day menu for Mr. Brown. His doctor just told him to cut down on added sugars in addition to increasing his fiber intake. He hopes to meet with a dietitian next week, but in the meantime needs some help making these changes. List five suggestions for Mr. Brown’s diet. Make sure to provide only changes that address the meal planning goals mentioned above. Tell him which food(s) you would have him omit and how you would replace these items. You may also change portion sizes. Highlight (yellow only, please) or bold the item you are changing. Then write the change next to that. You may make more than five changes, but if you do so, you will only receive full credit when all changes correctly match the assigned directions.

What was the hardest part about sifting through nutrition information?

NUTR 100 6390 ELEMENTS OF NUTRITION – CREDIBLE AND RELIABLE NUTRITION SOURCES
Paper , Order, or Assignment Requirements

Perform a quick Internet search, using Google or another major search engine. Select a search term related to nutrition science (for example, diet, organic, sodium) and see what kind of results you receive. When considering a term to select, think about single words rather than phrases. In some cases your search term may contain two words (for example, unsaturated fat). Avoid phrases like “which diet will help me lose weight the fastest” or “top 10 foods to make me healthy.”
Write a short essay (at least 250 words), using complete paragraphs and appropriate organization. Avoid incomplete sentences or bulleted lists (except for your search term and how many results were obtained). Check your spelling and grammar before submitting. References are required in APA format.
Please provide the following information (listed in bulleted form):
• your search term
• how many results you obtained
Then review some of these sources, going no further than three pages into the search result. Critically evaluate the websites you have selected. Find one website that you consider a reliable/credible source and one that you consider false, misleading, or non-factual. Keep in mind that when searching for credible sources you should also determine if your source would be appropriate to use as a scholarly reference (to support your discussions and homework assignments). Please provide the following for BOTH the credible and non-credible choices:
• the name of the website and the link
• the author or group providing this information
• Is this a reliable/credible source? If so, how do you know? OR Is this a non-credible source? If so, how do you know?
• What was the hardest part about sifting through nutrition information?

Compare the types and amounts of fat in each product and discuss which is the “healthiest” option?

What Area’s Of The World Is Most Likely To Experience Malnutrition?
Paper , Order, or Assignment Requirements

1. Knowing what types of fat are the healthiest can be very confusing, especially when it comes to the various lipids used in processed foods.1.Select a food item that contains fat (for example: cookies or salad dressing).
Identify three different manufacturers who produce this food product and look up their nutrition label and ingredients list.
Compare the types and amounts of fat in each product and discuss which is the “healthiest” option?
Why is one healthier than the other? What are the health considerations?
Are there different health circumstances under which one is a better choice?

What is the difference between fat-soluble and water-soluble vitamins in deficiency and toxicity levels?

Nutrition solution
Paper , Order, or Assignment Requirements

At least 2 paragraphs on each with references.
1. What is the difference between fat-soluble and water-soluble vitamins in deficiency and toxicity levels? How do deficiencies and toxicities occur for each?
2. Case study: Tonya is 5′ 3″ tall, weighs 151 pounds, and is 38 years old. Her waist circumference is 37″. Her life is busy but sedentary. She simply does not have the time or energy to stay with an exercise program after working all day as a receptionists and caring for her two socially active children. She would like to lose about 20 pounds but knows dieting doesn’t work for her—all the diets she has tried in the past have left her hungry and feeling deprived. Losing weight has taken on greater importance since her doctor told her that both her blood pressure and glucose levels are at “borderline” high levels.
• What is her BMI? Assess her weight based on BMI.
• Estimate her total calorie requirements using the rule-of-thumb method of calculating BMR and adding calories for a sedentary lifestyle. How does it compare to the level of calories recommended in Table 7.3 of your text for a woman her age with a sedentary lifestyle? Which calorie level do you think is most accurate? Why?
• How many calories would she need to eat to lose 1 pound of weight per week if her activity level stays the same? Two pounds per week? Is a 2-pound weight loss per week a reasonable goal?
• To help her avoid feeling hungry while eating fewer calories, what foods would you recommend she consume more of? She knows she should drink fewer soft drinks. What advice would you give her to help her do that?

Analyze your place on the BMI and Hamwi scales in terms of health.

Food Diary and Nutritional Self-Assessment
Paper , Order, or Assignment Requirements

Maintain a food diary for three days using MyFitnessPal, or a similar diet app. Download a list of common diet apps here. Click for more options (2) Write a nutritional self-assessment paper. In your paper, you will analyze your eating habits, food patterns, and nutrition intake. Maintaining your diary: You will use the MyFitnessPal food diary app to record everything that goes into your digestive system over the course of three days. Record everything you eat and drink, and record the name and dosage of any medications that you take, including vitamins, minerals, and herbal supplements. It is preferable to record your food intake for at least one non-school day or one non-weekday (for example, Thursday, Friday, Saturday, or Sunday, Monday, Tuesday). This way, you will see how your eating habits change with your schedule. It is important that you take time each day to record your food, drink, and drug intake rather than relying on your memory. An honest, detailed diary will help you gain a better understanding of yourself personally and professionally. Take screenshots of your MyFitnessPal food diary to include in your analysis paper. At the end of the three days, print the final report in MyFitnessPal to include with your written paper. Instructions for the Written Assignment: Food Diary and Nutritional Self-Assessment Paper* *(This paper is confidential; it is not shared. It is for learning purposes only.) In your written paper, include the following. These are guidelines to help you write your paper, please refer to your rubric to see how you will be graded for this assignment. 1. Calculate your weight based on the BMI formula and the Hamwi method. Include your calculations in your paper. • Analyze your place on the BMI and Hamwi scales in terms of health. Based on these numbers, how healthy are you? • Use at least one source other than your class text to provide documentation and references to support your position. 2. Analyze your nutritional intake. Compare your intake of food and nutrients to the recommended RDA. Refer to the nutrient report spreadsheet percentages that you recorded. 1. Where do most of your calories come from fats, proteins, or carbohydrates? Provide examples. 2. Do you see any excesses or deficiencies among any of the nutrients? Explain. 3. What patterns do you see? 4. Would you classify your diet as well-balanced based on this information? Why or why not? 5. Provide nutritional information for all foods contained in our food diary including the serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals in the nutrient spreadsheet. Provide detailed situational information including where you were when you were eating the food, what you were doing, and why you chose to eat what you ate (convenience, habit, intentional, etc.). 3. Provide an analysis of each nutrient listed on the nutrient spreadsheet: CHO, PRO, Fat, Na, phos, K, calcium, vit A, vit C, and iron.) How close to the RDA were you for each nutrient? Which nutrients did you over consumer, which ones were missing? See page 9 of the SAMPLE PAPER to see how you should analyze your nutrient in-take. 4. What medications are you taking and what are their nutritional side effects? Do they need to be taken with food/away from food, at night only, day? If you do not take any medications, please state so in your paper. Include at least 1 reference to support position. 5. Reflect on the emotions you recorded each time you ate. Analyze how your feelings affected your nutrition and how your nutrition affected your mood. • Do you see any patterns? Explain. Page | 1 • Did your activity level have any effect on your mood or nutrition choices? Explain. • Are these three days indicative of your normal emotions, or are these three days unique? Explain. • Did you eat more after not eating all day, or did you choose less healthy foods? 6. Identify and explain physical and/or medical conditions (chronic pain, disease, allergies, mental health, and disability) that affect your diet, nutrient, or drug intake. If you have no medical conditions, you may choose a friend or family member to describe. (Please maintain confidentiality.) • How much influence does your physical/medical condition have on your nutritional choices? • How much influence does your physical/medical condition have on your activity level? • What conclusions can you draw between the diet and the medical condition? 7. Identify religious and/or cultural influences that affect your dietary choices. If you have no religious and/or cultural influences, you may choose a friend or family member to describe. (Please maintain confidentiality.) • Do any of them positively affect your health? Provide specific examples and situations. • Do any of them negatively affect your health? Provide specific examples and situations. • Discuss both positives and negatives, if none, then state none. 8. Develop a diet plan that best suits your actual dietary needs based on your height, weight, BMI, culture, religion, activity level, overall health, and drug use. Use SMART goals (specific, measurable, attainable, realistic, and time frame): • What calorie, nutrient, and drug intake changes will you make? Explain. • What lifestyle changes will you specifically make, if any? • Does your activity level need to change? If so, how? • Explain how the diet plan will benefit you. • Explain how you plan to implement the changes you want to make. • Provide at least one academic source/reference in support of your diet plan. 9. 3 SMART GOALS: Define one realistic short-term diet plan goal (3 weeks) and two realistic long-term diet plan goals (6 months). 1. Note: You may not use daily vitamins to replace a nutrient as one of your goals. Your goals must be related to real foods and activities. • What obstacles do you anticipate in meeting your goals? Explain.

discuss how you compare to nutritional and fitness norms and recommendations.

Personal Nutrition Project
Paper , Order, or Assignment Requirements

For Parts 5-7, you will write a careful analysis of your nutrition intake, energy balance, and fitness using all your assessment data. Please discuss how you compare to nutritional and fitness norms and recommendations. Use the Dietary Guideline for Americans—2015-2020. To what extent do you meet or not meet the guidelines as evidenced by your data?

PART 5: Macronutrients and Micronutrients
Write a careful analysis of your macronutrient and micronutrient intake using all your data.

PART 6:Weight Management & Physical Activity
Write an analysis of your weight management and physical activity using your data. Be sure to discuss the significance of your BMI, waist circumference, and percent body fat. (Body Mass Index p. Z inside back cover of text)
(See body weight versus body fatness pp. 245-246)

PART 7: Lifestyle Improvements
Writeabout changes you should make for a healthier you!

Create patient SMART goals and an evidence-based plan of care (patient education)

Disease & Nutrition Research paper
Paper, Order, or Assignment Requirements

Conduct a research and write a paper containing three parts. Part I: Analyze diet Part II: Evaluate how the patient’s diet affects: The person’s health (anatomy) The progression of the illness (pathophysiology) Common medications associated with the disease Part III: Create patient SMART goals and an evidence-based plan of care (patient education)
1. Part I: Analyze diet
2. Part II: Evaluate how the patient’s diet affects:
o The person’s health (anatomy)
o The progression of the illness (pathophysiology)
o Common medications associated with the disease
Part III: Create patient SMART goals and an evidence-based plan of care (patient education)
Begin by selecting one of the patient profiles. You will use the patient profile to complete Parts I–III of the assignment.