- What is meant by the term “myocardial infarction?” What are the clinical signs and symptoms of an MI? How does it apply to this patientâ€™s scenario?
- Identify and discuss several of Mr. Eâ€™s predisposing risk factors associated with cardiovascular disease.
- What is the rationale associated with diet progression and modifications (from clear to full liquids and then to solids along with the changes in texture, amount of fats, and total caloric level)?
- Explain the link between diet recommendations and symptom management. Why should the nutrition educator address his other medical issues (GERD/constipation) when planning the patientâ€™s discharge diet? The cardiologist ordered a 1,600 calorie/low-fat diet.
- What other advice would you give Mr. & Mrs. E regarding meal planning, preparation, and shopping for recommended foods on the diet? Be sure to include all aspects of his dietary needs related to heart health, GERD, and constipation.
- Appendix: Write a sample menu for Mr. E to follow when he arrives home. Include realistic food descriptions and accurate serving sizes. To display how the foods meet the guidelines prescribed, including the menuâ€™s totals for:
- total fat
- saturated fat
Paper format: Answer questions 1â€“5 in a 2- to 3-page paper in APA format. Include a title page, introduction, body, conclusion, and reference page. Answer question 6 as an appendix. Be aware that the title page, reference page, and appendix (sample menu) do not count toward the 2- to 3-page minimum.
Section 1: Introductory paragraph (incorporate your answer to question 1)
Section 2: Body paragraph(s) (incorporate your answer to question 2)
Section 3: Body paragraph(s) (incorporate your answer to question 3)
Section 4: Body paragraph(s) (incorporate your answer to question 4)
Section 5: Concluding paragraph (incorporate your answer to question 5)
Appendix: Your response to question 6. One dayâ€™s worth of meals/snacks should be included in an organized table/chart. Please include the serving sizes of all foods and beverages. Include the totals for: calories, total fat, cholesterol, and saturated fat. Other nutrients may be included, such as sodium, fiber, and water/fluid recommendations.