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CLF303: Research and Prepare Therapeutic Diet for a Nutrition-Related Disease: Nutrition & Disease Assignment, NUS, Singapore University National University of Singapore (NUS) Subject CLF303: Nutrition & Disease

CLF303: Research and Prepare Therapeutic Diet for a Nutrition-Related Disease: Nutrition & Disease Assignment, NUS, Singapore University National University of Singapore (NUS) Subject CLF303: Nutrition & Disease.

CLF303: Research and Prepare Therapeutic Diet for a Nutrition-Related Disease: Nutrition & Disease Assignment, NUS, Singapore

University National University of Singapore (NUS)
Subject CLF303: Nutrition & Disease

Instruction:

1. This is an individual assignment.

2. Each student should choose a nutrition-related disease topic to work on. The topics are as follow:

  • Diabetes Mellitus
  • Coronary Heart Disease
  • Cancer

3. Part 1: Report of the therapeutic diet.

  • Nutrition Assessment
  • Nutrition Intervention
  • Nutrition Evaluation
  • Appropriate use of references, picture, and table

Guidelines for report writing:

Report sections Section guides
a.Nutrition Assessment Based on the case scenario given, research on the evidenced-based medical nutrition therapy for the condition (DM/CVD/Cancer).
Assess patient’s nutrition status which include Anthropometry &Estimate patient’s nutrition requirements.
Assess patient’s diet history and estimate the calorie intake
Summarize the patient’s nutrition status.
b.Nutrition Intervention Plan a one-day therapeutic diet for the patient based on the patient’s nutrition requirement.
Estimate the calorie of the one-day therapeutic diet plan.
Choose ONE meal/snack in your one-day therapeutic diet plan to prepare for the patient.
List the ingredients and cooking methods for the meal/snack.
Analyze the nutrient composition of the meal/snack. Include the calories, carbohydrate, protein, and fats content of the meal/snack.
c.Nutrition Evaluation (Discussion) Explain the-day therapeutic diet plan for the patient’s medical condition and nutrition status.
Justify preparation methods, ingredients used, and the nutrient
 content of the meal/snack created for the patient based on his/her nutrition requirements.
Explain why the meal/snack prepared is suitable for the patient.
Discuss limitations and recommendations for improvement for meal/snack creation and preparation.
d.      Reference/ picture include the picture of your meal/snack created
Include appropriate references

Case Study 1: Diabetes Mellitus

A 45-year-old woman (weighs 68kg and 1.55m tall)with a family history of diabetes mellitus has recently been diagnosed with type 2. Her blood test shows fasting blood sugar of 10.5 mmol/L. She has no past medical history. She works in an office as an administrative staff. She lives a sedentary lifestyle and all her meals are mostly taken outside of the home. You have been asked to assist in the diet planning for this patient.

The following is the patient’s brief diet history:

Breakfast

Fried carrot cake or noodle – 1 plate

Milo with ice – 1 glass

Lunch

Fast food or restaurant set meal

Soft drinks – 1 glass

Afternoon Tea

Cakes or pastry – 1 piece

Instant coffee with sugar – 1 cup

Dinner

Hawker food such as chicken rice, fried noodles or fried rice – 1 plate

Soft drinks – 1 glass

Supper

Snack chips – 1 packet

Soft drinks or juice – 1 glass

Case Study 2: Coronary Heart Disease

A 60-year-old man (weight 75kg and 1.7m tall) suffered his first heart attack3 months ago. He lives with his wife and two grown up children. Blood test results show total cholesterol of 8.5 mmol/L, LDL 6.0 mmol/L, and triglycerides 3 mmol/L. He has hypertension for which he is receiving medication. You have been asked to give assist in the diet planning for this patient.

The following is the patient’s brief diet history:

Breakfast

Roti prata with eggs 2-3 pieces (with gravy)

Tea with condensed milk 1 cup

Lunch (at hawker center)

White rice 2 bowls

Curry Mutton or beef or chicken – 2 portions

Occasionally 1 portion of vegetable

Tea with sugar

Afternoon tea

Variety of Kueh (Sweet and savory) – 3-4 pieces

Tea with condensed milk – 1 cup

Dinner (at home)

White rice – 2-3 bowls

Vegetable – 1 -2 tablespoons

Fish or chicken (fried or curry) – 2 portions

Occasionally fruits

Case Study 3: Cancer

45 year-old man has been diagnosed with lung cancer. He has lost 10kg over the past 3 months. His current weight 55is 60kg and he is 1.73m tall. He is living with his wife and they usually have meals at home. He has started chemotherapy which causes him to have a poor appetite, nausea, and occasional vomiting. The patient and wife are very concerned about diet and nutrition. You have been asked to give assist in the diet planning for this patient.

The following is the patient’s brief diet history for the past 3 months:

Breakfast

Plain bread – 1-2 slices

Instant coffee – 1 cup

Lunch

Rice – ½ bowl

Meat or chicken – a small portion

Vegetables – a small portion

Fruits – 2 portions

Afternoon tea

Instant coffee – 1 cup

Dinner

Same as lunch

CLF303: Research and Prepare Therapeutic Diet for a Nutrition-Related Disease: Nutrition & Disease Assignment, NUS, Singapore University National University of Singapore (NUS) Subject CLF303: Nutrition & Disease

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