Case Study ISBAR Handover: Chronic Obstructive Pulmonary Disease Introduction-David Nazzal
Skills You’ll Gain by Completing This Assignment Interpret each component of a lipid panel Compare lab results with recommendations for the general population Consider different nutrients in lipids, such as saturated and unsaturated fatty acids, and their impact on lipid panel results Discuss how your intake of different types of nutrients in dietary lipids impact lipid panel results Connect current intake with impacts on cholesterol and triglycerides Explain the relationship between food and beverage intake and serum cholesterol Apply information obtained from credible sources to make informed decisions about food choices Check this brief video for an orientation to NUTR 100 resources and assignments: https://www.youtube.com/watch?v=F6dhea-iNIs Understanding lipid panels can help you determine what, if any, intake-related changes you could make to impact your cholesterol and triglycerides. Be sure to watch the course videos in Unit 3 for a further understanding of this content before starting this assignment. will: Journal your intake for an entire 24-hour period Pretend the report below is yours and determine if your levels are within normal limits or concerning in some way Isolate foods that may be high in nutrients that could have a negative impact on your lipid profile Discover replacements or changes to your intake that could lead to a more positive impact on your lipid profile STEP 1: You will track your intake for one full 24-hour period. This needs to be a different day of intake than you submitted in the Unit 2 assignment. [NOTE: You will be using your food journal from the Unit 2 Assignment: Food Journaling & Carbohydrates, as well as your food journal from this assignment collectively with one additional food journal day for the Unit 4 Assignment. You will need a total of three distinct days of food journals for the Unit 4 Assignment.] Please refer to the Unit 2 assignment instructions for details on completing a food journal with all details and quantities needed. Be sure to review any grading feedback from your Unit 2 assignment to ensure that you are tracking your intake with enough detail. STEP 2: Use the required readings in this Unit to fill in the third column in the chart with “high”, “normal “, or other analysis term as needed to describe your results. Test Lab Results Analysis (High/Borderline High/Normal/Low) Total Cholesterol 232 mg/dL LDL 124 HDL 48 Triglycerides 152 STEP 3: Select three lipid-rich foods or beverages from your food journal for this Lipid Panel Analysis assignment. As a reminder, intake of different nutrients in lipids, such as saturated and unsaturated fatty acids, impact lipid panel results. In list or table format, include the following details for each of the three lipid-rich foods/beverages you selected: The name of each lipid-rich food you identified (Example: Pepperoni pizza) The amount of each lipid-rich food you consumed (Example: 1 cup; 3 ounces; etc.) Identify a nutrient/ingredient in the food/beverage you suspect impacts the lipid panel profile in a negative way (Example: Saturated fat). Search Nutrition Facts Labels or restaurant/product nutrition information for the nutrient you identified in Step 3-c for each of the three foods you selected. List the number of grams or milligrams of this nutrient of concern. (Example: 7 grams) The use of normal/optimal ranges for lab results implies that results outside of those ranges may have a negative impact on health. The different types of nutrients in lipids (for ex., saturated fat) have distinct health impacts. Briefly discuss (1-2 sentences) how the nutrients/ingredients you selected impact your lipid profile in a negative way. Note: The United States Department of Agriculture FoodData Central be helpful while looking for unsaturated or saturated fat content of whole foods. After selecting the food/beverage item you will see a long list of nutrients in a table format. Saturated fats and unsaturated fats are in the “Lipids” section. Be sure to use the “Total” amounts for the nutrient you are highlighting! STEP 4: Using the three foods/beverages you selected above, find an alternative (replacement) food/beverage that you could include in your diet that you would expect to have a more positive impact on a lipid profile than the items in the food journal. Use a list or table format and, for each of the three foods/beverages, address a-e below: The original item The alternate (replacement) for original item What is one serving (portion size in grams or milligrams) of the replacement (alternate) item? Provide the number of grams or milligrams of the nutrient you listed in (d) above in one serving of the new item (Example: There are 5 grams unsaturated fat in 3 oz cooked salmon) Briefly discuss (1-2 sentences) how the new item would be expected to have a more positive impact on a lipid panel profile. The positive impact can be due to the presence of a different, specific nutrient from the nutrient you highlighted in Step 3 OR a reduction in the nutrient you highlighted in Step 3. Note: The United States Department of Agriculture FoodData Central may be helpful here as well.
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