NR631 Week 2 Assignment Course Project Milestone 1

Nutrition and Healthy Eating

Aging is deemed as a time of diminishing physical and mental capabilities. Cognitive gaining is a phase in life where we have some people who are more successful than others. During this phase, some people may find deeper and new satisfaction in life. However, aging can come with severe mental health conditions such as depression and anxiety, dementia, and at times psychosis which is realized more when a bigger number of the population ages (Costa, 2018). An initiative by Mental Health America (MHA) helps develop psychosocial interventions that enhance the quality of life and mental health as people age and it acts to maintain, sustain, and recover wellness. 

Patient Scenario

Most of people in the United States do not consume a healthy diet. Individuals must consume the necessary portions of nutritious foods including whole cereals, veggies, and fruits for lowering their chance of developing serious illnesses (Reedy et al., 2018). Healthy People 2030 emphasizes on assisting persons in consuming enough amounts of important food nutrients including potassium and magnesium. People who consume unhealthy meals, such as refined sugar and trans fats, raise their chances of developing diabetes, hypertension, cardiovascular diseases, and other medical issues (Healthy People 2030, 2021). Interventions & techniques assist people in selecting healthy food that reduce their prevalence of complications and complicated diseases and enhance their general fitness. Most individuals lack knowledge about healthy eating and might not have accessibility to nutritious foods.

Martha, a twenty years old girl, is a case of patient scenario. She observed that she had begun to become overweight, that created a problem since she has obese members of the family. Martha attempted to eat less and much more nutritious things she enjoyed, but she kept putting on weight and it was over 30lbs over her optimal range. Martha’s main health practitioner learned that she ate breakfast on average but skipped lunchtime and supper on a routine basis after reviewing her eating habits with her. It seemed to be that she ate sugary snacks for lunch or supper. Martha stated that her hectic lifestyle forces her to consume fast food occasionally. She also consumes excessive sodas and caffeinated beverages than water intake level.

Martha is looking for advice about how she might consume healthier foods and lose weight in order to stay active. She wishes to drop over 30 lbs. in order to remain at her optimum weight. Martha’s learning requirements involve understanding how to reduce weight, eat appropriately, and eat a healthy diet. She is conscious that if she would not monitor her eating habits, she will become obese. Mary wishes to regulate her lifestyle at home and in the workplace by utilizing one of several accessible health services for reducing weight and good nutrition. Martha is keen to begin the program as quickly as possible and learn further about losing weight, correct eating, eating healthy, as well as any apps she might be using at home to help her achieve her objectives.   

Patient Education/Teaching Plan

Prior to conducting any patient education, I will examine Martha’s current level of knowledge, as providing educational resources might be ineffective if she lacks operational health literacy/awareness. The degree at which people can acquire, analyze, and comprehend vital health information and services required for taking better health choice is referred to as health literacy (Pederick et al., 2017). Individuals with inadequate health awareness are less inclined to use healthcare and educational resources. Whenever people have inadequate health literacy, medical care providers must target particular issue areas.

I would next utilize the teach-back approach to determine if the patient understands the main principles and self-management strategies that I communicate to her (Wittink et al., 2018). Every day, Martha must have at least 5 different portions of fruits and veggies. Eat whole cereals instead of processed ones. She must eat somewhat slowly as well as in smaller quantity. Martha should also reduce her intake of fatty foods and increase her intake of beneficial lipids by consuming legumes, seafood or chicken rather than parmesan or beef steaks and frying with oils derived from maize, olives, and soybean oil. While dining at fast food outlets, she must order healthier options such as lettuce or broiler chicken. Martha must also stop drinking a lot of soft beverages and drinking too much alcohol. Lastly, she must regulate her calorie consumption with her level of exercise.

After discussing each of these key topics, I will prov

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