1. NS 210 Unit 9 Seminar: Review for Final Project Jennifer Neily, MS, RD, CSSD, LD Kaplan University

2. Final Project Worth 35 points Each section worth 5 points Make all corrections/revisions Consistent font/size/spacing Times New Roman, 12 point, double APA style References at the end. In text citations

3. Unit 2 Final Project info Please describe your client: age, weight, height, ethnicity, activity, past and current health status, use of medications, supplements.

4. Unit 3 Final Project info Discuss any conditions that your client has that can impact nutritional status Medications and their nutrient interactions Ability to chew and swallow Appetite Presence of vomiting/ diarrhea/ constipation/ flatulence/ constipation Indigestion Changes in patients usual weight, recent changes (gains or losses) Psychosocial history – alcohol, smoking, finances, social support

5. Unit 4 Final Project info Assess your patient by calculating their EER - Recommended intake for calories fat, saturated fat, carbohydrates and fiber; and DRIs for calcium, vitamins A, C, D and K

6. Unit 5 Final Project info Conduct and analyze a 24 hour recall for your patient and record: Total Calories Total Fat Saturated Fat Total Carbohydrate Total fiber Total Protein Total Cholesterol Total Sodium

7. Unit 6 Final Project info Using the CDC website and data gathered from the Behavioral Risk Factor Surveillance System in your state discuss what the state and local health departments focus should be on regarding specific disease prevention programs and health promotion? Exercise Diabetes Awareness of hypertension Cholesterol Fruit and veggie intake Health care access

8. Behavioral Risk Factor Surveillance System (BRFSS) State based system of health surveys that collect information on health risk behaviors, preventive health practices and health care access primarily relate to chronic disease and injury Use the CDC website to gather information/statistics in your area

9. Unit 7 Final Project info Calculate following Height/Weight Indices and discuss what the results indicate about your patients health: Relative Weight Weight/height ratio Quetelet’s Index (BMI)

10. Assessing Body Weight Approaches to assessing body weight include Height-weight tables Relative weight Height-weight indices

11. Obesity Chart ARE YOU OVERWEIGHT?

12. BMI Chart

13. BMI Chart Indicators Risk of Associated Disease According to BMI and Waist Size BMI Waist less than or equal to 40 in. (men) or 35 in. (women) Waist greater than 40 in. (men) or 35 in. (women) 18.5 or lessUnderweight--N/A 18.5 - 24.9Normal--N/A 25.0 - 29.9OverweightIncreasedHigh 30.0 - 34.9ObeseHighVery High 35.0 - 39.9ObeseVery High 40 or greaterExtremely ObeseExtremely High

14. Unit 8 Final Project info Discuss your clients risk of Coronary Heart Disease Compare your clients current diet to the nutrient composition of the Therapeutic Lifestyle Change diet Use the MEDFICTS dietary assessment questionnaire (appendix E)

15. Unit 9 Final Project info Putting it all together! One consistent professional looking paper Correct any errors Consistent font (Times New Roman), size (12 point), spacing (double) Submit a week you missed or you will miss 5 points for that week Reference, reference, referernce!!! In APA format!!!! I WILL MARK OFF – have given plenty of warning

16. Wag More, Bark Less My house, Dallas, Texas Feb 12, 2010 Jake April 2010 Dexter July 2010 Rylee - January 2010 Freddie – Dec 2009 Rylee - Turkey Trot Nov 2009 Rylee – Feb 12 2010 Freddie aka Max May 2010

17. QUESTIONS?