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NR 228 NUTRITION HEALTH AND WELLNESS DISCUSSION ASSIGNMENTS
NR 228 Week 1 Discussion Question: Digestive System
NR 228 Week 1 Exam 1 (Practice Quizlet)
NR 228 Week 1 Study Guide: Chapters 1 and 2
NR 228 Week 2 Nutritional Assessment (RUA) Presentation: Team Charter
NR 228 Week 2 Study Guide: Chapters 4, 7 and 8
NR 228 Week 2 Discussion Question – Carbs, Culture, and Diabetes
NR 228 Week 3 Exam 1: Review Document
NR 228 Week 3 Discussion Question – Diet and Lab Values
NR 228 Week 4 Discussion Question – Bone Health
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NR 228 Week 5 Nutritional Assessment – Speaker Outline
NR 228 Week 5 RUA Nutritional Assessment (Team Project): Final PowerPoint Presentation. NR 228 NUTRITION HEALTH AND WELLNESS DISCUSSION ASSIGNMENTS.
NR 228 Week 5 Discussion Question – Case Study Discussion
NR 228 Week 6 Discussion Question – Case Studies
NR 228 Week 7 Discussion Question – Supplementing Your Diet
NR 228 Week 8 Discussion Question – Team presentation
NR 228 NUTRITION HEALTH AND WELLNESS DISCUSSION ASSIGNMENTS
Unit 3 Discussion 1 Latest
Diet and Lab Values (graded, 25 points)
Proteins have many functions within our bodies. List the functions, and explain why proteins are crucial to growth and maintenance. Why are the protein diets of children different from adults?
Mark, a single father of a 2-year-old son, Jacob, stops every morning at a local fast food restaurant to pick up breakfast for himself and his son on their way to daycare. Mark says, “I don’t have time to cook in the mornings, and I can’t feed Jacob anything I would ever make at home any cheaper than this! Besides, he really loves these sausage and egg sandwiches, and at least I can get him to eat them!” Mark has a family history of diabetes, as well as hyperlipidemia. At his next physical, Mark learns that his lipid panel is as follows:
Total cholesterol 245 mg/dl, LDL 180 mg/dl, and HDL 35 mg/dl.
What is the significance of this blood work?
What should his lipid profile look like, and as the nurse in Mark’s physician’s office, how would you educate him?
NR 228 Unit 2 Discussion: Carbs, Culture, and Diabetes
Carbs, Culture, and Diabetes (graded, 25 points)
In this discussion, you will consider the following information prior to responding with your post.
In order to fully understand Hannah’s situation, please answer the following first: When are carbohydrates good for us? What are “good” versus “bad” carbohydrates? When are they not good for us or our bodies? What chemistry is involved in their breakdown, usage, and storage? Once you have discussed this, then consider Hannah and Rose’s situation, and think like a nurse!
Hannah is a 12-year-old who has had Type I diabetes for a few years. Her mother, Rose, is a strict vegetarian and believes this is also the best diet plan for her daughter. Hannah says, “I just want to eat like all my friends do!” As a result, she often cheats, and lately, there has been a steady increase in Hannah’s blood sugars. What are the first steps you would take, as Hannah’s nurse, to assess her eating habits and understanding of diabetes mellitus? What did Hannah and Rose tell you (subjective) and what did you see (objective)?
Unit 3 Discussion 2 Latest
Personal Food Diary (graded, 25 points)
In Units 1, 3, 5, and 7, you will be posting a 24-hour food and activity diary. Using MyPlate.gov, you will be able to observe a snapshot of your personal behaviors. Each unit will have a different focus on specific nutritional concepts. In addition to your initial post of the food and activity diary, you will examine one other student’s diary from a nursing perspective and offer feedback on ways to promote healthy living.
This unit’s focus will be on carbohydrates, proteins, and fats in the diet. Consider your own eating habits, and apply those here. How would you plan for food that you simply “cannot live without”?
NR 228 Unit 3 Discussion 1: Diet and Lab Values
Diet and Lab Values (graded, 25 points)
Proteins have many functions within our bodies. List the functions, and explain why proteins are crucial to growth and maintenance. Why are the protein diets of children different from adults?
Mark, a single father of a 2-year-old son, Jacob, stops every morning at a local fast food restaurant to pick up breakfast for himself and his son on their way to daycare. Mark says, “I don’t have time to cook in the mornings, and I can’t feed Jacob anything I would ever make at home any cheaper than this! Besides, he really loves these sausage and egg sandwiches, and at least I can get him to eat them!” Mark has a family history of diabetes, as well as hyperlipidemia. At his next physical, Mark learns that his lipid panel is as follows:
Total cholesterol 245 mg/dl, LDL 180 mg/dl, and HDL 35 mg/dl.
What is the significance of this blood work?
What should his lipid profile look like, and as the nurse in Mark’s physician’s office, how would you educate him?
Unit 4 Discussion – NR 228 Unit 4 Discussion: Bone Health
Bone Health (graded, 25 points) Mrs. Law, a 77-year-old female, is at home recovering from surgery that she had after falling and breaking her hip 5 days ago. She lives with her husband, Dean, who helps to care for her. Mrs. Law is a former smoker and has a past medical history of hypertension and hyperlipidemia. You are the visiting nurse, assigned to check on her postoperative progress. You ask the client how she is feeling, do an assessment, and inquire as to what she has eaten over the past 24 hours. Mrs. Law states that she has “No pep, no appetite, has been taking her pain medication as prescribed (every 4 hours—but not real helpful!), cannot sleep well, doesn’t feel much like walking, except for to the bathroom, and has been unable to move her bowels for several days.”
Breakfast: Two glazed doughnuts, coffee (black)
Lunch: Tossed salad with oil and vinegar, diet soda
Dinner: Tomato soup, 1 cup; four soda crackers; and red homemade wine
Snack: Pretzels, diet soda
What nutrients that contribute to bone health are missing in Mrs. Law’s diet?
What other dietary concerns do you have?
Is Mrs. Law getting the appropriate amount of vitamins and minerals for her age and current condition? Why or why not?
NR 228 Unit 3 Discussion 2: Personal Food Diary
Personal Food Diary (graded, 25 points)
In Units 1, 3, 5, and 7, you will be posting a 24-hour food and activity diary. Using MyPlate.gov, you will be able to observe a snapshot of your personal behaviors. Each unit will have a different focus on specific nutritional concepts. In addition to your initial post of the food and activity diary, you will examine one other student’s diary from a nursing perspective and offer feedback on ways to promote healthy living.
This unit’s focus will be on carbohydrates, proteins, and fats in the diet. Consider your own eating habits, and apply those here. How would you plan for food that you simply “cannot live without”?
NR 228 Unit 4 Discussion: Bone Health
Bone Health (graded, 25 points)
Mrs. Law, a 77-year-old female, is at home recovering from surgery that she had after falling and breaking her hip 5 days ago. She lives with her husband, Dean, who helps to care for her. Mrs. Law is a former smoker and has a past medical history of hypertension and hyperlipidemia. You are the visiting nurse, assigned to check on her postoperative progress. You ask the client how she is feeling, do an assessment, and inquire as to what she has eaten over the past 24 hours. Mrs. Law states that she has “No pep, no appetite, has been taking her pain medication as prescribed (every 4 hours—but not real helpful!), cannot sleep well, doesn’t feel much like walking, except for to the bathroom, and has been unable to move her bowels for several days.”
Breakfast: Two glazed doughnuts, coffee (black)
Lunch: Tossed salad with oil and vinegar, diet soda
Dinner: Tomato soup, 1 cup; four soda crackers; and red homemade wine
Snack: Pretzels, diet soda
What nutrients that contribute to bone health are missing in Mrs. Law’s diet?
What other dietary concerns do you have?
Is Mrs. Law getting the appropriate amount of vitamins and minerals for her age and current condition? Why or why not?
Unit 5 Discussion 1 Latest
Case Study Discussion (graded, 25 points)
This unit’s discussion involves four case studies (click here to download them). In addition to reviewing the case studies, please locate the case study assignment document, loaded into Doc Sharing by your instructor, to view the case study number that has been assigned to you. For this discussion, you are the teacher! You are responsible for responding to peers’ comments or questions about your particular case study!
Once you have a case study, be sure to answer the associated questions and post your response no later than Tuesday at 11:59 p.m. MT. Then, read what your peers discovered while completing their case studies. Keep in mind that you cannot post on Tuesday and not again until Sunday. I will expect to see interactive dialogue and responses in a timely manner for full credit.
In addition to responding to a case study that is not your own, you are to ensure that all questions and comments related to your case study are addressed. Remember, you are the discussion facilitator!
NR 228 Unit 5 Discussion 1: Case Study
Case Study Discussion (graded, 25 points), NR 228 Unit 5 Discussion 2: Personal Food Diary
This unit’s discussion involves four case studies (click here to download them). In addition to reviewing the case studies, please locate the case study assignment document, loaded into Doc Sharing by your instructor, to view the case study number that has been assigned to you. For this discussion, you are the teacher! You are responsible for responding to peers’ comments or questions about your particular case study!
Once you have a case study, be sure to answer the associated questions and post your response no later than Tuesday at 11:59 p.m. MT. Then, read what your peers discovered while completing their case studies. Keep in mind that you cannot post on Tuesday and not again until Sunday. I will expect to see interactive dialogue and responses in a timely manner for full credit.
In addition to responding to a case study that is not your own, you are to ensure that all questions and comments related to your case study are addressed. Remember, you are the discussion facilitator!
Unit 5 Discussion 2 Latest
Personal Food Diary (graded, 25 points)
In Units 1, 3, 5, and 7, you will be posting a 24-hour food and activity diary. The purpose of this discussion is to help explore your own dietary habits and assess eating behaviors. Using MyPlate.gov, you will be able to observe a snapshot of your personal behaviors. Each unit will have a different focus on specific nutritional concepts. In addition to your initial post of the food and activity diary, you will examine one other student’s diary from a nursing perspective and offer feedback on ways to promote healthy living.
In Unit 5, you will review your vitamin and mineral intake through MyPlate.gov. Again, this unit you will look at your activity level and how your 24-hour diary compares to your RDA.
NR 228 NUTRITION HEALTH AND WELLNESS DISCUSSION ASSIGNMENTS PAPERS
NR 228 Unit 7 Discussion 1: Supplementing Your Diet
Supplementing Your Diet (graded, 25 points)
It has become common practice for people to supplement their diets with pills, smoothies, teas, herbals, and other complementary practices. Select from the list below (please be sure to avoid repeating topics in the discussion) and locate an evidence-based article to summarize and share in this discussion. (at least 150 words)
- Probiotics
- Acai
- Apple cider vinegar
- Garlic
- Green tea
- Turmeric
- Cinnamon
- Omega-3 fish oils
- DHA
- Glucosamine
- Melatonin
- St. John’s wort
- Capsacin
- Black cohosh
- Aloe vera
- Echinacea
- Zinc oxide
- Saw palmetto
- Valerian root
- Feverfew
- Maca
- Niacin
- Red yeast rice
- DHEA
- Kava
- Thunder god vine
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Unit 7 Discussion 2 Latest
Personal Food Diary (graded, 25 points)
In Units 1, 3, 5, and 7, you will be posting a 24-hour food and activity diary. The purpose of this discussion is to help explore your own dietary habits and assess eating behaviors. Using MyPlate.gov, you will be able to observe a snapshot of your personal behaviors. Each unit will have a different focus on specific nutritional concepts. In addition to your initial post of the food and activity diary, you will examine one other student’s diary from a nursing perspective and offer feedback on ways to promote healthy living.
In this unit, we will explore supplements and antioxidants in your diet. How did you stack up against the RDA determined back in Unit 1? Thinking back over the units, how have you done in comparison to the unit requirements? What could you change?
NR 228 Unit 7 Discussion 1: Supplementing Your Diet
Supplementing Your Diet (graded, 25 points)
It has become common practice for people to supplement their diets with pills, smoothies, teas, herbals, and other complementary practices. Select from the list below (please be sure to avoid repeating topics in the discussion) and locate an evidence-based article to summarize and share in this discussion. (at least 150 words)
- Probiotics
- Acai
- Apple cider vinegar
- Garlic
- Green tea
- Turmeric
- Cinnamon
- Omega-3 fish oils
- DHA
- Glucosamine
- Melatonin
- St. John’s wort
- Capsacin
- Black cohosh
- Aloe vera
- Echinacea
- Zinc oxide
- Saw palmetto
- Valerian root
- Feverfew
- Maca
- Niacin
- Red yeast rice
- DHEA
- Kava
- Thunder god vine
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Unit 7 Discussion 2 Latest
Personal Food Diary (graded, 25 points)
In Units 1, 3, 5, and 7, you will be posting a 24-hour food and activity diary. The purpose of this discussion is to help explore your own dietary habits and assess eating behaviors. Using MyPlate.gov, you will be able to observe a snapshot of your personal behaviors. Each unit will have a different focus on specific nutritional concepts. In addition to your initial post of the food and activity diary, you will examine one other student’s diary from a nursing perspective and offer feedback on ways to promote healthy living.
In this unit, we will explore supplements and antioxidants in your diet. How did you stack up against the RDA determined back in Unit 1? Thinking back over the units, how have you done in comparison to the unit requirements? What could you change?
NR 228 Unit 8 Discussion: Team Presentations
Team Presentations (graded, 25 points)
In this unit, one member of your team will be responsible for posting your team presentation to the discussion thread which corresponds with your team. This must be posted by Monday of Unit 8 by 11:59 p.m. mountain time.
1. Critique another team presentation other than your own, and include what the presentation taught you and what is identified in the nutritional analysis.
2. What changes in the presentation would you recommend? Why?
3. Ask questions! Each team is responsible for responding to questions asked of their presentation!
Remember to include sources of literature in your posts to back up the statements you make! Remember, we are all about evidence-based practice!
This is a short unit, and you still must have at least two posts on 2 different days this unit. The course ends on Wednesday of Unit 8 at 11:59 p.m. mountain time. NR 228 NUTRITION HEALTH AND WELLNESS DISCUSSION ASSIGNMENTS.
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Criteria for Format and Special Instructions
- This assignment must be submitted to TurnItIn™, as required by the TurnItIn™ policy. A Similarity Index of “blue” or “green” must be obtained. A score in the blue or green range indicates a similarity of less than 24% which is the benchmark for CCN graduate nursing students. Any other level of similarity index level requires the student to revise the assignment before the due date and time. To allow sufficient time for revision, early submission of the assignment to TurnItIn™ is highly encouraged. The final submission will be graded by faculty. If a Turnitin™ report indicates that plagiarism has occurred, the Academic Integrity policy will be followed.
- The textbook required for this course may not be used as a reference for this assignment.
- The use of a dictionary to define or explain ethical principles or leadership is not allowed for this assignment.
- Lesson information from this course may not be used as a scholarly reference.
- A minimum of 6 (six) scholarly references must be used.
- When presenting information from a published resource, past tense verbs are required.
- Title page, body of paper, and reference page must follow APA guidelines as found in the 6th edition of the manual. This includes the use of headings for each section or topic of the paper.
- The paper (excluding the title page and references page) should be a minimum of 3 pages and not to exceed 5 pages. Points will be lost for not meeting these length requirements (too short or too long)
- Ideas and information that come from readings must be cited and referenced correctly.
- Rules of grammar, spelling, word usage, and punctuation are followed and consistent with formal written work as found in the 6th edition of the APA manual.