Patient case

Patient: female 
Age: 30 years old 
Height: 5’3” 
Weight 185 lbs 
Activity level: Sedentary 
Blood pressure: 160/95 
LDL cholesterol: 160 mg/dl 
HDL cholesterol: 40mg/dl 
Fasting glucose: 200 mg/dl 
  
The patient has been experiencing increased thirst and urination and tingling in both of her feet for the last four months. 
  
  
1.     What is her BMI? (Show your calculation—4 pts)  What is the significance of her BMI? (2 pts)   Based on the above information, what health condition does this patient appear to have? (4pts) 
  
2.     What lifestyle changes can she make to help lower her risk for the above-noted condition?  Explain your answers. (lifestyle changes not dietary changes!—list minimum of 2 changes) (10 pts) 
  
3.     What dietary changes can she make to help lower her risk for the above-noted condition?  Explain your answers. (list diet changes specific for this patient’s condition! Don’t’ just list healthy foods!)  (up to 10 pts) 
  
4.     Is her LDL cholesterol level at a healthy range?  If not, what dietary changes can she make to help improve this level? (Up to 10 pts) 
  
5.     Is her HDL cholesterol level at a healthy range?  If not, what dietary changes can she make to help improve this level? (up to 10 pts) 
  
6.     Input the patient’s current diet into the NutriCalc program and print out the Bar graph, Single Nutrient and Calories and Fat graphs. (10 pts) 
  
7.     Using the patient’s current diet, make dietary changes you feel are necessary for her condition.   Explain why you have added certain foods and why you have deleted or reduced certain foods.  You must use the provided diet and make any necessary changes. (each substitution explained in detail and related to condition 20 pts; just new diet 5 pts; partial explanations or no correlation, 5 pts) 
  
8.     Input the NEW entire one-day diet into the NutriCalc program.  Print out the Bar graph, Single Nutrient and Calories and Fat graph.  Use the Calories and Fat graph for the carbohydrate, protein and fat content.  Make sure the recommendations you have made above are reflected into the dietary results. (10 pts for input and graphs; 10 pts for accomplishingneeded changes) 
  
  
  
Grading: 
  
Questions #1 through #5 are worth 10 points each. 
Question #6 is worth 10 points. 
Questions #7 and #8 are worth 20 points each. 
  
  
  
  
Note: 
·       The more complete your answers the more points you will earn. 
·       10 points will be deducted if report is not typed. 
·       2 points are deducted for each calendar day it is late. 
  
  
  
  
UNSTAPLED PROJECTS WILL NOT BE ACCEPTED!!!! 
  
 Here is the patient’s current typical diet: 
  
  
Breakfast: 
  
  
2 eggs, scrambled, seasoned with salt and pepper 
2 sausage links 
home fries (approximately 1 cup), seasoned with salt and pepper 
ketchup 
Starbuck’s Cappuccino 
  
Salt used for seasoning: approximately 1/8 tsp 
  
  
Snack:  
  
Bagel, plain, with cream cheese 
Coke, 12 oz can 
  
Lunch: 
  
Taco Bell, 2 soft beef tacos 
Taco Bell Nachos, 1 serving 
1 can sprite 
  
  
Snack: 
  
1 Twix candy bar 
  
Dinner: 
  
2 hot dogs 
French fries, 1 serving 
Mustard 
1 can coke 
  
  
Snack: 
  
Bowl of chocolate ice cream (1 ½ cups)