Diet and Nutrition: Analysis of Case Studies on Health Conditions

This report presents two case studies focusing on diet and nutrition. The first case study, Patient 1, addresses obesity influenced by ethnic values, detailing a 3-day diet chart with recommendations for a balanced intake, considering cultural eating patterns. The second case study, Patient 2, deals with food allergies, emphasizing the importance of avoiding junk food and following a Mediterranean diet, alongside other dietary guidelines like consuming omega-3 fatty acids. The report highlights the significance of customized diet plans to address specific health conditions and ethnic values, emphasizing the need for care professionals to guide individuals in adopting healthy eating habits. The conclusion stresses the importance of proper nutrition to prevent health problems.

Diet and Nutrition

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK...............................................................................................................................................1
Case study one: Patient 1........................................................................................................1
Case study two: Patient 2.......................................................................................................2
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Nutrition and diet are important aspects in order to maintain better health condition. It is
necessary for an individual to focus on healthy food product from which they can gain desired
nutrition and minerals for avoiding health problems away (Ahmed, Delgado and Saxena, 2016).
In context of this assignment, it is based on the proper intake of nutrition and diet of an
individual for maintaining their health. This project will focus on diet intake of individuals
having problem of allergy and ethnic value of eating patterns. It will also include diet intake
including appropriate food items to maintain their better health condition.
TASK
Case study one: Patient 1
Mr J is 35 years old having problem of obesity which is due to their thoughts and values related
to ethnicity and religion. It includes to their thinking of ethnic values according to which they
and their family think that heavy weight is known as symbol of wealth and prosperity. However,
it is harmful for them due to which they initially becomes overweight and then acquire the
condition of obesity that is responsible for developing problem of high blood pressure, high
cholesterol, stroke etc. Moreover, Mr J is a close relative but need learning sessions to known
about side effects of their eating habit including highly spicy and oily food regularly.
Diet chart for given patient for 3 days
Sunday
Breakfast (8:00 to 8:30 AM) 3 egg whites + 1 toasted brown bread + 1/2 cup low fat milk
(no sugar)
Mid-Meal (11:00 to 11:30
AM)
1 cup papaya
Lunch (2:00 to 2:30 PM) 1 cup yellow pulses + 1 flatbread + 1/2 cup low fat curd + salad
Evening (4:00 to 4:30 PM) 1 cup vegetable soup
Dinner (8:00 to 8:30 PM) 1 cup pumpkin + 1 flatbread + salad
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Monday
Breakfast (8:00 to 8:30 AM) 1 onion stuffed flatbread + 1/2 cup low fat curd
Mid-Meal (11:00 to 11:30 AM) 1 cup coconut water
Lunch (2:00 to 2:30 PM) 1 cup green pulses/ chicken curry + 1 flatbread
+ salad
Evening (4:00 to 4:30 PM) 1 cup pomegranate
Dinner (8:00 to 8:30 PM) 1 cup beans + 1 flatbread + salad
Tuesday
Breakfast (8:00 to 8:30 AM) 2 cup oats + 1/2 cup low fat curd
Mid-Meal (11:00 to 11:30 AM) 1 apple
Lunch (2:00 to 2:30 PM) 1 cup pulses + 1 flatbread + 1/2 up low fat curd
+ salad
Evening (4:00 to 4:30 PM) 1 cup tomato soup
Dinner (8:00 to 8:30 PM) 1 cup carrot peas vegetable +1 flatbread +
salad
Case study two: Patient 2
Mrs P with age of 35 years and have problem of allergic reactions due to which they have to
intake proper balanced diet. It includes their habits to eat junk food which may develop allergic
problem for them. However, their inappropriate diet intake is required to be avoided so that they
can follow appropriate diet to maintain their better health condition.
Diet chart for selected patient including use of important eating product
 It is necessary to have a sip by intake cup of green tea in the morning.
 It is required to avoid spicy foods when pollen counts are high along with avoiding junk
food.
 It includes to focus on Mediterranean diet including fruits, vegetables, beans, whole
grains, fish & olive oil with less amount of meat (Groetch and et al., 2017).
 It consists to avoid the utilisation of eating raw foods at the height of allergic season.
 It involves the habit of eating to eat yogurt and other probiotics which is very important
to be included in regular diet for remaining healthy.
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 It is significant to have low calories and lose weight by remaining active along with
intake fruits, salad or juices.
 It is important to follow low salt diet because it is linked with severe asthmatic condition.
 It is necessary for eating diet which is rich in omega 3 fatty acids that are helpful to
reduce asthma symptoms.
 It includes the criterion of strictly avoid fast food items along with using coconut water
for maintaining better health (Nowak-Wegrzyn, Szajewska and Lack, 2017).
Considering the above cases, it has been analysed that ethnic belief and allergic condition needs
to follow appropriate diet chart for avoiding abnormal health condition. It is necessary for care
professionals to make them understand to follow diet chart to maintain better health condition.
CONCLUSION
The above project has been concluded that appropriate diet chart should be followed for maintain
nutrition as well as minerals in human body to avoid health problems. It is very important for
people to focus on appropriate food product by avoiding junk food for remaining healthy.
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REFERENCES
Books and journals
Ahmed, N.U., Delgado, M. and Saxena, A., 2016. Trends and disparities in the prevalence of
physicians' counseling on diet and nutrition among the US adult population, 2000–
2011. Preventive medicine, 89, pp.70-75.
Groetch, M. and et al., 2017. Dietary therapy and nutrition management of eosinophilic
esophagitis: a work group report of the American Academy of Allergy, Asthma, and
Immunology. The Journal of Allergy and Clinical Immunology: In Practice, 5(2), pp.312-324.
Nowak-Wegrzyn, A., Szajewska, H. and Lack, G., 2017. Food allergy and the gut. Nature
Reviews Gastroenterology & Hepatology, 14(4), p.241.
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