Case Study Week 5 ATI NR222 PDF

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ATI case study can be used for both 222 and NR 228...

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ATI Case Study Week 5

Sarahi Castillo Chamberlain University College of Nursing NR 228: Nutrition Health & Wellness Dr. Joi Johnson November 28, 2021

2 ATI Case Study Week 5 Additional Body Weight Affects Physical Status Obesity and being overweight is becoming one of the leading public health problems, if not controlled, it can become a serious debilitating condition (De Lorenzo et al., 2019). Being overweight increases the risk of chronic disorders like cardiovascular disease, diabetes mellitus, high cholesterol, gall bladder disease, cerebrovascular disease, sleep apnea, arthritis, cirrhosis, kidney problems, back pain, and early death. Furthermore, obesity significantly increases the risk of a patient developing various neoplasms (De Lorenzo et al., 2019). Barriers to Losing Weight in The United States Studies suggest that perceived interpersonal barriers patients face on individual levels include negative association with smaller body types, lack of awareness of obesity or high BMI as a problem, beliefs regarding hereditary or generational body types, high cost of healthier foods and weight counseling services (De Lorenzo et al., 2019). Additionally, community level barriers included culture influencing food choices and limited availability of healthy food options based on the geographic area. Many Americans also lack the time to prepare healthy meals and thus opt for picking up fast-food instead of cooking at home. Cultural Considerations When Discussing Weight and Weight Loss An important part about counseling a client about weight and nutrition is being aware of their beliefs and preferences when it comes to food. Different social norms and population groups have different views about a healthy weight and that information can be attained through conversations between clients and staff. Furthermore, eating habits established by ethnicity, beliefs, and cultural traditions may be strongly embedded and can easily become a discouraging point for clients when working towards achieving a healthier diet. The types of foods chosen by

3 the client may be different from what nursing staff is used to eating and by asking questions about foods and the clients culture, a better understanding can be accomplished and the client can be successful when planning healthier meals. For example, Asian cultures value the importance of hot and cold foods and use them to regulate health at an individual level, by understanding those values a connection between the client and staff can be made and can lead to change towards a healthier option (Konkel, 2017). Understanding how the client eats and when the client eats can help with modifications, especially if they eat with other people who have different nutritional needs. Help Mark Achieve a Healthy Weight Mark is not alone; obesity is a significant public health issue that is followed by adverse health outcomes if not controlled. For Mark to achieve a healthy weight, he will first have to stop eating out, and if he must purchase fast food, he needs to select the options with grilled chicken or salads. By selecting healthier options, Mark can consume fewer calories from fast-foods and reduce his sodium intake helping lower his blood pressure. Also, since Mark is finding himself working late and missing dinner time with family, he can pack dinner when he packs his lunch, by doing this, he can prevent from stopping at a fast-food restaurant and making poor food choices. To promote a healthy weight, Mark needs to incorporate physical activity to his routine. Since Mark has little time after workout, he can try to incorporate a quick 30-minute moderate work out every day before going to work or he can bike to work if that is an option for him. By becoming more active, he can lower his glucose levels, lower his elevated cholesterol, and improve his mood.

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5 References Assessment Technologies Institute. (2021). Self-Care Eating Healthy and Maintaining a Healthy Weight. [Video]. ATI https://student.atitesting.com/Tutorial De Lorenzo, A., Gratteri, S., Gualtieri, P., Cammarano, A., Bertucci, P., & Di Renzo, L. (2019). Why primary obesity is a disease?. Journal of translational medicine, 17(1), 169. https://doi.org/10.1186/s12967-019-1919-y Konkel L. (2017). The "Typical" Asian Diet Is Anything But: Differences in Dietary Exposure to Metals among Subgroups of U.S. Asians. Environmental health perspectives, 125(3), A58–A59. https://doi.org/10.1289/ehp.125-A58...