[SOLVED] Nutrition and Obesity Management

The assignment is about developing a nutrition plan for Ms. Smith, who has been struggling with obesity and related health issues. The goal is to create a short-term and long-term plan that includes reducing calorie intake, increasing physical activity, and managing cholesterol levels. The plan aims to help Ms. Smith lose 10-12 pounds by making sustainable lifestyle changes.

Running head: DIETARY ASSESSMENT 1
Dietary Assessment
Student’s name
Institutional Affiliation

DIETARY ASSESSMENT 2
Dietary Assessment
1. Everyday dietary tracking of nutrition is beneficial in awareness creation for and
analysis and can be helpful in influencing balanced food intake. Documenting regular
nutritional intake can be challenging for people who are not used to keeping track of
the things they eat (AACN, 2011). After a few days of trial and error, however, the
practice becomes part of everyday life, and hence it becomes easier for people to
practice healthy food intake (Alex Brecher, 2013). The dietary analysis class activity
is an essential exercise because it teaches vigilance in the lack of nutrients and
vitamins that lead to various diseases. According to the subject, the presence of
Hispanics in America is a great game changer in the way that food is prepared and
appreciated in the American culture (Ben & Melton, 2015). The majority of the
American workforce is composed of immigrants and Hispanics make up some of the
greatest numbers of immigrants in the United States. The amount of work required in
the food and drink preparation process together with their rich culture regarding food
and drink are some of the main factors that make them the most suitable to satisfy the
American population.
2. Deficiencies in nutrients and vitamins included Linoleic, Vitamin A, B and E,
Choline, foliate, linoleic acid, magnesium, Potassium, and Calcium. Fiber is an
essential part of the diet (Christopher G. Fairburn, 2002). Fiber cannot be digested but
helps in keeping the stool together for natural ejection. Fiber is otherwise known as
complex carbohydrate whose recommended intake is up to 38 grams in a day (Boyle,
2017). Low fiber consumption leads to the risk of developing hemorrhoids,
constipation, colon cancer, and diverticular disease.

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3. Potassium is essential for the normal functioning of the body. Potassium is an
interstellar action that assists in the maintenance of the fluid levels within the body.
Potassium assists in the normal operation of the muscles and the nerves (Gonzalez &
Massari, 2012). The brain and heart muscles depend on the presence of Potassium for
proper operation. Reduced levels of potassium in the body lead to constipation,
cramps, hypertension, muscle cramps, and muscle weakness (Hocket, 2016). Iron is
an essential component in learning and cognitive functions of the body and hence
deficiency in memory and other cognitive abilities. Iron is significant for the process
of oxygen circulation in the body.
4. A decrease in the level of mineral iron concentration in the body leads to the
formation of the low level of red blood cells in the body. Low rates of red blood cells
lead to decrease in Hemoglobin concentration (Hocket, 2016). The decrease in
oxygen levels in the body can lead to anemia, tiredness, and paleness. Magnesium is
an essential component of the muscle and nerve function, which include the heart
function, and the role of clotting in blood immunity (Korenkov, 2010). It has well
been documented over the years that Americans have shifted to eating more outside
their homes and cooking less at home (Korenkov, 2010). The reason why fast food
restaurants have become a success in the United States is that of the culture that is
predominant in the United States. The reason why food plays a crucial role is that in
all that man does he must eat not only to keep alive but also to keep healthy and
strong (Korenkov, 2010). Of so much influence has food become that some cultures
judge the character of someone based on how they behave in hunger and the face of
food.

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5. Low levels of magnesium usually occur because of secondary purposes and not
because of low magnesium consumption. Secondary causes of the disease can be
kidney disease or a GI problem (Lakea, et al., 2017). The patient high calories diet
condition. Taking high levels of calories can have various effects on the body. Effects
of calories on the body depend on the type of calories involved (Kowaleski, B.Brown,
Fan, A.Hanson, R.Smith, & D.Zick, 2017). Some doctors may prescribe high levels
of calories in the diet for patients who take part in athletics and other high-energy
activities.
6. Calories play the part of improving patients’ health in some cases. Too many
calories, however, act as significant threats to health in other instances. Excess
calories in the body negatively affect people with low to average rates of metabolic
reactions in the body (Lakea, et al., 2017). A calorie can be defined as a measure of
heat energy in the body. Calories measure the amount of heat energy in the body. The
body burns fats to produce energy for normal body functions in what is called the
basal metabolic rate.
7. Fats sustain functions like cell repair, respiration, growth, and blood circulation.
Thermogenesis and the physical activity are the two factors that determine the rates of
metabolism in the body. Sedentary lifestyles reduce the rates of body reactions hence
the levels of calories burnt for energy (Lakea, et al., 2017). She was deficient in
Choline, Iron, Potassium, Calcium, Vitamin E, D, K and A. I had excess calories at
1589 grams more compared to the 1500 grams average. The tracker is accurate
because it shows almost the same amount of calories she takes every day. The tracker

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said I sometimes take more fats than usual. I try to make enough of all the body
nutrients needed by the body.
8. An average woman needs more than 2,000 calories in a day to maintain proper
functioning of the body. Men need more than 2,500 calories to support appropriate
body functions. Addition of proteins to the collection is the primary way of
controlling calorie level in the body (Kowaleski, B.Brown, Fan, A.Hanson, R.Smith,
& D.Zick, 2017). Studies show that proteins increase the rate of metabolism and help
to contain appetite. Studies show that people who eat 30% of proteins in a meal eat
441 calories per day.
9. The best way to reduce the amount of calories intake in the body is by increasing the
number of proteins in the body. Avoiding sugary soft drinks and many of the
fattening substances in modern food is essential to reduce the number of calories in
the body. The brain understands liquid calories differently compared to substantial
calories (Korenkov, 2010). Drinking soda might not necessarily create a yearning for
more food. According to the subject, various factors come into play when it comes to
the matter of preparation of food. Different world cultures prepare their foods
differently. Food preparation is a skill that is learned and it is also one of the main
factors that determine who gets to prepare the food (Tonishi, Fukami, Gotoh, &
Nakajima, 2017). The person entrusted with the duty of making food is greatly
respected, and people expect that these kinds of people ought to be great cooks with
an experience in the preparation of food.
10. Too many calories in the human body are lead to obesity. Some of the risk factors
include being overweight or obese. Too much salt in the diet leads to the development

DIETARY ASSESSMENT 6
of fat tissues in the body. Physical inactivity and a sedentary kind of lifestyle are two
of the leading factors that influence obesity and other lifestyle diseases like type one
and type two Diabetes Mellitus (Loiselle, Profetto-McGrath, Polit, & Beck, 2010).
The history of the family includes Diabetes Mellitus 2, stroke, hypertension, and
cardiovascular disease. One of her relatives had Diabetes Mellitus 2. He was
diagnosed at the age of 45. Food is one constant aspect of the human life that zeros
into all the world cultures and creates a similarity between them in a way that no
other artifact does or has ever been able to do in all of the histories of man (Lakea, et
al., 2017). Since the beginning, man has shaped all the other facets of his life based
on how he wants to survive and the whole mark of survival in human life has always
been being able to eat on a regular basis according to the needs of the body. In all
world cultures, food is only one aspect but is also the most persistent in how it is
evenly represented across the board (Lakea, et al., 2017).
11. I had another relative who developed a stroke at the age of 65 and succumbed to the
condition. The primary stroke led to several other strokes that eventually worsened
the situation and led to the loss of life (Hocket, 2016). Consuming many calories may
lead to hypertension and obesity, which might potentially place my life in danger.
12. Ms. Smith’s short-term goal is to reduce the number of calories she takes to less than
1500 a day beginning today and carry on with the strategy for the rest of her life. To
reduce the high level of calories in the body, she will maintain a diet of fewer sugars,
solids, and liquid fats in all the meals for all her life. She will eat the recommended
amount of fruits, which is 3 cups every day. Her long-term goal is to reduce her
weight by 10 to 12 pounds by increasing her physical activity and eating the right

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kinds of foods. Overall, she has learned that she has some good eating habits and
some poor eating habits. She has discovered how she can increase her exercise of the
positive attributes and reduce the poor practices. She needs to lower her levels of
cholesterol to remain healthy and robust
Reference

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AACN. (2011, April 11). Nursing Factsheet. Retrieved February 7, 2018, from American
Associaition of College of Nursing: www.aacnnursing.org/News-Information/Fact-
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Alex Brecher, N. S. (2013). The Big Book on the Gastric Sleeve. Portland, Oregon: WLS Boards
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Ben, D., & Melton, D. (2015). Modelling Human Nutrition Using Human Embryonic Stem Cells
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Boyle, D. (2017). Nursing Specialty Certification and Patient Outcomes: What We Know in
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Christopher G. Fairburn, K. D. (2002). Eating Disorders and Obesity: A Comprehensive
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Gonzalez, M., & Massari, M. (2012). Metabolic Correction: A Functional Explanation of
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Korenkov, M. (2010). Bariatric Surgery: Technical Variations and Complications. Berlin,
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Kowaleski, L., B.Brown, B., Fan, J., A.Hanson, H., R.Smith, K., & D.Zick, C. (2017). The Joint
Effects of Family Risk of Obesity and Neighborhood Environment on Obesity Among
Women. Social Science & Medicine, 195(2), 17-24.

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Lakea, D., K.Engelke, M., A.Koskoa, D., Roberson, D. W., Fany, J., Feliciana, J., et al. (2017).
Nicaraguan and US nursing collaborative evaluation study: Identifying similarities and
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Loiselle, C. G., Profetto-McGrath, J., Polit, D. F., & Beck, C. T. (2010). Canadian Essentials of
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