SUPPLEMENTAL MATERIAL CHAPTER 6 QUESTION
1. How are the controllable versus uncontrollable factors associated with the leading diet-related illnesses described?
2. What suggestions could be made to a client who has “tried every diet that exists” but cannot seem to lose weight or keep it off? She lives alone, and mentions that she does not buy any “bad” foods .
ANSWER
Controllable risk factors are those we can change through our lifestyle choices, such as diet, activity level, and alcohol use. Uncontrollable risk factors are those we cannot change, such as age and family history.
Suggest she consider behavior changes in her lifestyle pattern rather than temporary diets. Also, discuss the impact of changing attitudes surrounding food and seeking social support on weight loss efforts may be informative to her. The client would benefit from a referral to a registered dietitian nutritionist.
3. Which would be a better choice in terms of saturated fat content, and overall nutrition: a sausage, egg, and cheese croissant sandwich, or two eggs scrambled with peppers and onions and a teaspoon of butter?
4. Which of the following low-sodium foods would be recommended, considering overall nutrition value?
• No-salt-added canned green beans • Unsalted potato chips • Unsalted almonds • Low sodium vegetable juice • Unsalted pretzels
5. A client mentions that he has “prediabetes”, but his labs show he has a HbA1c of 8.7 percent. What should be done?
The eggs scrambled with peppers and onions and butter meal has less saturated fat than the sausage, egg, and cheese croissant sandwich, and it also has more fiber, vitamins, and minerals with the presence of vegetables.
The green beans and almonds would be the best choices, as they have the highest nutrient content (fiber, vitamins, and minerals). The vegetable juice contains some nutrients, but no fiber. The pretzels contain carbohydrates, and only a few fortified vitamins and minerals.
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Discuss with the client his HgbA1c value compared to CDC or ADA guidelines for HgbA1c values, and encourage the client to discuss this further with his physician. It would be wise to also discuss the situation with the client’s physician ahead of time.
6. If a client’s medical chart shows a fasting blood sugar of 300, what type of diagnosis might the physician give?
A fasting blood sugar > 300 mg/dL indicates diabetes, uncontrolled.
Nutrition Fundamentals and Medical Nutrition Therapy
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