"Nutrition and Diet Therapy" is an engrossing example of a paper on food and nutrition. Recall the last time you (or someone you know) was in the hospital. Do you recall participating in a nutrition screening or receiving nutrition education? If so, describe the experience. If not – why do you think that is? Overall, do you think there is enough emphasis on nutrition in the hospital? Having been to a hospital a number of times, I can recall the nutrition education has received from the medical practitioners. The experience was not very good.
Nutrition educators are not fully informed in relation to that department. They are therefore not convincing and seem not to be sure of what they seem to know. This is a bad experience when a patient corrects a nutrition educator who is offering them nutrition education. This is because of the fact that many people are informed a lot even in the nutrition field. There is no enough emphasis on nutrition in hospitals. Some hospitals try to do it, but generally, it is not there. This is evidence by the rise in the cases of nutrition-related health problems daily.
If more emphasis was put then this would not be the case. This week, we read about four diseases: heart disease, hypertension, osteoporosis, and diabetes mellitus. In your original response, discuss the nutritional components of one of these diseases and how much, if any, personal responsibility people with the diseases have regarding developing this disease Diabetes Mellitus This is a body health disorder in which the body system is unable to produce or appropriately use and store a form of sugar referred to as glucose.
The glucose level rises in the bloodstream causing the blood sugar/glucose to rise very high than the way it should be for a healthy individual. One can manage diabetes by consuming foods with a low glycemic index and also foods that have soluble fiber and essential fats. Such foods include beans, carrots, whole wheat products, oats, legumes, and vegetables. The monounsaturated fat found in omega 3 fatty acids and olive oils can help prevent CVD’ s that lead to diabetes. Foods with a high glycemic index such as sugary snacks and highly refined foods should be avoided.
This is because they cause a spike in glucose level. Restaurant meals and processed foods should be avoided since they have a high level of sodium. Eating a healthy diet and doing physical activities helps one lose weight hence being safe from lifestyle disease. People think diabetes is for the elderly, but the reality is that it can get anyone. However, individuals with close family members with diabetes mellitus are more likely to develop it. Diabetes can also be attributed to obesity, high blood pressure, and physical inactivity. This week you read about the numerous different National Dietary and Nutritional Surveys that are conducted by the U. S.
Government. What purpose do these surveys serve? Are these surveys necessary? As part of your answer, suggest a way to improve our current survey system. The National Dietary and Nutritional surveys conducted by the U. S. Government give a detailed summary of food consumption data that is needed to support the activities of the state related to health. The nutritional programs survey a national sample of adults aged 19 to 64 years.
It aims to give a comprehensive, cross-sectional outlook of dietary habits and nutritional status of the states’ population. These surveys are very essential. They contribute to the health of the citizen through their governance. They help to prevent the citizen from accessing unhealthy foods hence, they maintain good health. They can also add to what they are doing in order to better their offers. They should update their databases daily in order to get the most appropriate information for better management.
They should write down strict policies and failures to put them in order for the consequence should follow.
1. Stanfield, P. S., &Hui, Y. H. (2003). Nutrition and diet therapy: self-instructional modules (4. ed.). Sudbury, MA: Jones and Bartlett Publishers.
2. Lee, R. D., &Nieman, D. C. (1996). Nutritional assessment (2nd ed.). St. Louis: Mosby.