For this assignment, you will conduct a nutritional assessment on someone who is 18 years of age or older, analyze their current diet, and provide education to improve any nutritional deficits as well as to meet their stated nutritional goals. See the document Client Assessment Assignment Guidelines for information and the grading rubric for this assignment. No plagiarism!! APA 7th edition format 3-4 pgs. Attached you will find the 24 hr food recall and the instructions. The clients goal is to lose weight!
200NR228 Nutrition, Health, and Wellness
Client Assessment Assignment Guidelines
Nutrition is an essential component of overall health and wellness. The registered nurse plays a key role in assessing nutritional status and educating clients on nutrition to promote a healthy lifestyle, prevent nutrition related disease, and mange chronic health disorders. This assignment will focus on assessment of nutritional status, analysis of the current diet, and educating on the priority change to improve nutrition.
This assignment enables the student to meet the following course outcomes.
1. Assess whether nutritional intake provides basic nutrients for optimal health and wellness.
2. Describe nutritional needs for optimal health and wellness for the individual.
3. Describe evidence based practice interventions and modifications in nutrition therapy that can positively influence the outcome of disease and illness.
Refer to Course Calendar for details. The Late Assignment Policy applies to this assignment.
This assignment is worth a total of 75 points
An APA formatted paper is required for this assignment. The paper should be 3-4 pages excluding the title page and reference page. A minimum of four (4) scholarly references must be used. The course textbook is the only textbook that may be used as a reference.
Preparing the assignment
A nutritional assessment will be done on a person who is at least 18 years of age.
1. Collect assessment data:
a. 24-hour recall of all foods and beverages consumed using the template
b. Anthropometric measurements (height and weight)
c. Calculate Body Mass Index (BMI)
d. Client’s identified nutritional goal/goals
2. Analyze current diet
a. Compare their current diet with current recommendations
i. Calories for their age and gender
b. Identify areas of excess and deficiency that need improvement
a. Provide education based on client’s nutritional goals and result of diet analysis
b. Include 2-3 specific recommendations for each area of improvement
c. Describe the methods used the teach the client about the improvements
e. Discuss the client’s response to the teaching
|All required data is collected and correctly calculated
|Analyzes current diet with national dietary guidelines and recommendations in all required areas.Identifies areas of excess and deficiency in intake
|Provides education for the priority area for improvement. Documents 2-3 specific recommendations and client’s response
|APA Style and Presentation
|APA formatting is used with appropriate in-text citations. A minimum of 4 scholarly references are included
|Outstanding or Highest Level of PerformanceA (92-100%)
|Very Good or High Level of PerformanceB (84-91%)
|Competent or Satisfactory Level of PerformanceC (76-83%)
|Poor, Failing or Unsatisfactory Level of PerformanceF (0-75%)
|Includes all required items20 points
|Missing 1 required component18 points
|Missing 2 required components16 points
|Missing 3 or more required components0 – 14 points
|Includes critical analysis of all required components and identifies areas of excess and deficiency in intake25 points
|Missing analysis of 1-2 required components22 points
|Missing analysis of 3-4 required components &/or analysis is vague and difficult to follow20 points
|Missing analysis of more than 4 required components &/oranalysis is vague and difficult to follow0 – 18 points
|Education reflects main area identified for improvement with all required component20 points
|Education reflects main area identified for improvement with 1 required component missing18 points
|Education reflects main area identified for improvement with 2 required components missing and/or education does not reflect main area identified for improvement16 points
|Education reflects main area identified for improvement with more than 2 components missingAnd/orEducation does not reflect main area identified for improvement0 – 14 points
|Well written paper with no grammar issues, correct APA format and 4 scholarly references10 points
|Well written paper with less than 2 grammar errors, incorrect APA format with less than 2 errors, and/or only 3 scholarly references9 points
|Paper is not clearly presented or ideas are difficult to follow with more than 3 grammar errors, incorrect APA format with 3 or more errors, and/or only 2 scholarly references8 points
|Paper is not clearly presented or ideas are difficult to follow with more than 4 grammar errors, incorrect APA format with 4 or more errors and/or only 1 scholarly reference0 – 7 points
|Total Points Possible = 75 points
24-Hour Dietary Recall Template
Person’s first and last initials: P.S. Age: 35
Date assessment was done: 12/2/2020 Date of dietary recall: 12/1/2020
|Food eatenDescribe the food, how it was prepared and served
|Serving sizeGive specific amount eaten
|Person fast until 1pm
|4 strips of bacon with 2 boiled eggs with a bottle of water
|2 large eggs boiled4 strips of bacon
|Half a turkey sandwich with 1 slice of cheese, tbsn mayo and mustard with 1 slice of lettuce with a bottle of water
|1 slice of wheat bread2 slices of turkey½ slice of cheeseMustardMayonnaiselettuce
|4 oz of baked chicken, 2 cups of green beans and 1 cup of brown rice with a bottle of water
|4 oz chicken breasts cooked in chicken broth,2 cups of green beans from the can,Brown rice cooked in chicken broth with butter
|1 cup of frozen grapes
|About 12 Green grapes
|Amount consumedin 24-hour period
|Recommended daily amount
|Calories from proteins: Kcal and % total calories
|Calories from fats: Kcal and % total calories
|Calories from carbohydrates: Kcal and % total calories
|Vegetables (number of servings)
|Fruits (number of servings)
|Grains (number of servings)
|Dairy (number of servings)
|Height in inches
|Weight in pounds
|Body Mass Index
You may add or delete rows as needed in the top portion of this template where the food and drink eaten is recorded.
After completing this template, upload it to Canvas.