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...Cultural care diversity refers to the differences in meanings, values, or acceptable mode of care within or between different groups of people. Culture influences every aspect of human life, including beliefs, values, and customs regarding health care (Edelman & Mandle, 2010) as nurse it is our duty to be culturally competent in order to provide our patients with the best holistic care we can. Additionally, I believe it’s not only by understanding someone’s culture that as a nurse I can be able to offer a patient teaching that she can actually use. Working as a nurse in pediatrics, I was faced with a situation where a mother of three kids was always in the hospital (almost every two weeks), each time she came there was an issue for instance, on one occasion one of her kids had burn wounds, and in another occasion another kid was having blood stool and so forth. Following the stories and looking at the flow of information they found out something was missing. To make matters worse, on every visit she wanted a letter from the hospital manager to get the husband out of work and send him home to take care of sick family. Coming from the same culture as the lady (Africa), I talked to her and found out that the husband was making the wife induce illness to the kids or make herself sick so that he could be sent back home from the army. According to the culture from where the woman came from, women and children are not allowed to speak up, and the only person who talked in the room...
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...Human Nutrition A term that is used to encompass nutrient recommendations produced by the National Academy of Sciences and the Food and Nutrition Board is called Dietary Reference Intakes (DRI). DRI is also a common term for a guideline of reference values used to assess and plan a healthy individual’s nutrient intake (Wardlaw et. al., 2011, p. 60-61). During a consecutive three-day period, protein intakes, carbohydrate intakes, lipid intakes, macronutrient intake ranges, fiber intake ranges, and dietary modifications are recorded and analyzed in iProfile. Recorded Protein, Carbohydrate, and Lipid Intakes. Macronutrients are substances needed for growth, metabolism, and for other body functions. Macronutrients are nutrients that provide calories or energy (Gary R. 1998) Good day mam, i noticed you graded me a zero in the week one game quiz. I was only added to the class a day before the start date and i did not have access to the class until the first day of class, so i managed and rush to get all my assignments done that same day. Infact i did the game quiz test at the laptop room downstairs during our 30minute break in class just becuase i wanted to get things done then only to find out i got a zero for it. Please may i request to take the game again because i really do not like losing marks. Protein, Carbohydrate, & Lipid Foods In my recorded daily intake, the foods consumed that provided the proteins consisted of: the baked fish fillets, hard boiled eggs,...
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...Obesity in America Obesity continues to rank No. 1 on the list of nutrition-related problems in American society. In 2009, just one state -- Colorado -- had a population of obese people below 20 percent of its total population, according to the Centers for Disease Control and Prevention. Childhood obesity continues to be a major concern because children represent the future of America, and obesity numbers among them continue to rise. The Centers for Disease Control and Prevention report that in the 30 years leading up to 2007, obesity among children between ages 6 to 19 more than tripled. Obesity not only impacts lifestyle but can also lead to lower self-esteem, cause depression and discomfort in social situations, and significantly diminish quality of life. Health Effects of Obesity Obesity also increases a person’s risk for developing serious disease, such as: * High blood pressure (Additional fat tissue in the body needs oxygen and nutrients in order to live, which requires the blood vessels to circulate more blood to the fat tissue.) * Diabetes (Obesity is the major cause of type 2 diabetes) * Heart disease (Atherosclerosis, Coronary artery disease, heart attack) * Sleep apnea (which causes people to stop breathing for brief period, interrupts sleep throughout the night and causes sleepiness during the day) * Cancer * Psycho social effect (In a culture where often the...
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...CONCEPTUAL FRAMEWORK............................................................................ 02 3. GLOBALIZATION OF FOOD SYSTEMS IN CONTEXT................................ 03 a. Urbanization.................................................................................................. 03 b. Economics, health and education................................................................. 04 c. Employment................................................................................................... 05 d. Technology and facilitating mechanisms..................................................... 06 4. CHANGES IN DIETARY PATTERNS ............................................................... 07 a. Dietary convergence ..................................................................................... 07 b. Dietary adaptation ....................................................................................... 08 i. Lifestyle changes and adaptation of meal patterns........................... 08 ii. Street foods......................................................................................... 09 iii. Supermarkets ..................................................................................... 09 iv. Fast food industry .............................................................................. 09 v. Role of advertising...
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...Marion Nestle was born in 1936 in the United States, and is academic. She is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University. Marion is also a professor of Sociology at NYU and a visiting professor of Nutritional Sciences at Cornell University. She received her BA from UC Berkeley after studying there from 1954 through 1959. Through her rigorous study habits, she earned a Ph.D. in molecular biology and a M.P.H in public health nutrition. She is the author of six critically acclaimed books. “Food Politics: How the Food Industry Influences Nutrition and Health” and “Safe Food: The Politics of Food Safety” have sold the most copies throughout the United States. The first one reveals how competition works and how it affects our health. It depicts how our “overefficient” food industry must do everything humanly possible to persuade people into eating more food in larger portions, even though it is making us unhealthy. Nestle goes on to conclude that it is no wonder that most of us are thoroughly confused...
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...Martin T. Ameling Teacher: Yonika Willis GE117 Composition 2 April 28 2011 Fast food portion size vs. nutrition Fast food portions have grown in size over the years. The smaller portions were not necessarily healthier for the consumer depending on the fast food consumed. As fast food portions have grown so have most American’s waistlines. In this age of bigger is better fast food portion sizes are not necessarily healthily portion sizes. Portion sizes, Nutrition Facts and Government Agencies & Surveys. Modern portion sizes are 3 to 16 time the recommended serving size, Fast food beverages range from 12oz to 64oz+ depending on the restaurant. “A study published in the Journal of the American Medical Association found that Americans consume around 10 percent more calories than they did in the 1970s” According to Monte. “The NHLBI (National Heart, Lung and Blood institute) tells us that a serving of meat should be the size of a deck of cards while one pancake should be the size of a CD.” According to Monte. “While it is clear that the reasons for the epidemic are multifaceted, survey and economic data suggest that much of the rise in obesity can be attributed to an increase in caloric intake” According to Downs, Loewenstein & Wisdom. The average 12 ounce serving of mountain dew has 170 calories, 0 grams fat, and 46g Crabs and 0 grams protein. According to Monte, The usual suggested serving size is 8oz which translates to 110 Calories & 31g crabs....
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...Food and Nutrition Scavenger Hunt Lab Assignment 1. Find 2 cereals and 2 breads that are excellent sources of fiber. Give the serving size and grams of fiber per serving for each. ____________________________________ ____________________________________ ____________________________________ ____________________________________ _______grams _______grams _______grams _______grams 2. Find 2 brands of margarine or spread that would be a “healthier” alternative to regular margarine. (Hint: Think heart healthy fat and look for health claims on the label) Brand: ________________________________ Serving Size: __________ Total Fat: ________ Saturated Fat: ________ Unsaturated Fat: ________ Brand: ________________________________ Serving Size: __________ Total Fat: ________ Saturated Fat: ________ Unsaturated Fat: ________ 3. Compare the following different types of dairy. List serving size and grams of protein and fat for each. Cheddar Cheese:_______________________ 2% Cheddar Cheese:___________________ Regular Cream Cheese: _____________________ 1⁄3 Less Fat CC:_________________________ Fat-Free Cream Cheese:______________________ Whole Milk: ____________________________ Skim Milk: ____________________________ 4. Find a corn or potato chip that is also available in a baked version. Compare kcals, total fat, and saturated fat of both. Brand & Name of Regular: ________________________ Serving Size: _________ Nutrition Facts: __________________________________________________________ ...
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...It would not be a surprise that television, internet, and any other kinds of ads of big fast food companies such as McDonalds® or Subway® have successfully advance their ideas of healthy foods in many of Americans. Yet all of these wealthy corporations, along with many other smaller companies, have many ways to sell their products. These methods could be underhanded loaded with jargon. Information of simple knowledge overfilled with confusing and sometimes random information that otherwise will be too insignificant for people to put an effort to learning about. There are also times where information is overly simplified and have no real background to make a worthy judgment. Amidst all of the fallacies in the fast food industry, there exist reliable sources of information. In recent years, there has been an increase of connecting ideas of the transformation of fasts foods. Although some arguments claim the reason is one clause over the other, some will divert and stray off topic. They exert random facts to either make the claim reasonable or by overflowing them with sources that seems reliable from authoritative figures. Rabin article “Proximity to Fast Food a Factor in Student Obesity” goes to say: Ninth graders whose schools are within a block of a fast-food outlet are more likely to be obese than students whose schools are a quarter of a mile or more away, according to a study of millions of schoolchildren by economists at the University of California and Columbia University...
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...Compliance for the Course Requirement in MBA 518 FOOD AND NUTRITION MANAGEMENT Submitted to: Prof. Israel N. Abarratigue Course Adviser Submitted by: Tisha Marie R. Ongcoy MBA- HRM – 1 ASSIGNED TOPIC OUTPUT AND COMPILATION TOPIC : Maintenance of Health through Good Nutrition and Safety Food Practices CONTENTS: 1. Food Related Illness and Allergies 2. Hygiene, Sanitation and Safety Control in Food REFERRENCES: * US NRA ServSafe® Food Manager Certification Course 2011 Module 1. FOOD RELATED ILLNESS AND ALLERGIES 2.1 CLASSIFYING FOODBORNE ILLNESS a. Foodborne Infections * Results when a person eats food contaminating pathogens, which then grow in the intestines and cause illness b. Foodborne Intoxications * Results when a person eats food containing toxins that cause illness c. Foodborne Toxin-Mediated Infections * Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2.2 BACTERIA THAT CAUSE FOODBORNE ILLNESS a. Bacteria: Basic Characteristic * Living, single-celled organism * Can be carried by food, water, soil, animals, humans or insects * Can be reproduced very rapidly under favorable conditions * Some survive freezing * Some change into a different from called spores to protect themselves * Some spoil food; others cause illness * Some produce toxins that...
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...The Impact of Food and Nutrition on Students’ Academic Performance in Chemistry in Nigeria THE IMPACT OF FOOD AND NUTRITION ON STUDENTS’ ACADEMIC PERFORMANCE IN CHEMISTRY IN NIGERIA OGUNBOYEDE Michael Olu Department of Educational Foundations and Counselling Adeyemi College of Education E-mail: mikeboyede@yahoo.com IDOWU Funmilayo Taiwo Department of Chemistry Adeyemi College of Education, Ondo State, Nigeria ABSTRACT The Millennium Development Goal No.1 in Nigeria says that “Eradicate extreme poverty and hunger away from Nigeria between, 1990 and 2015”. Hence, in the light of the above goal, this paper investigated the present influence of students’ feeding habits on their academic achievement in Chemistry in Nigeria. The study employed a survey research design and the sample for the study consisted of 3,000 students selected from ten States in Nigeria through multistage sampling technique. Data were collected through the use of a self-developed instrument titled “Students’ Feeding Habits Scale” (SFHS) and a proforma which was used to retrieve the academic performance of the selected students from records. Four hypotheses were generated for the study and tested at 0.05 level of significance. The results of the study revealed poor feeding as one of the major factors responsible for poor students’ academic performance at school. The paper therefore, confirms that poverty and hunger is still the order of the day in Nigeria. The paper concluded with strong recommendation for the...
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...Food, Nutrition and Poverty Among Asylum-Seekers in North-West Ireland Mary Manandhar, Michelle Share, Sharon Friel, Orla Walsh, Fiona Hardy Combat Poverty Agency Working Paper Series 06/01 ISBN: 1-90548-512-3 May 2006 FOOD, NUTRITION AND POVERTY AMONG ASYLUM-SEEKERS IN NORTH-WEST IRELAND A collaborative study by the Health Service Executive – North Western Area and the Centre for Health Promotion Studies, National University of Ireland, Galway. With funding from Combat Poverty Agency Report authors: M Manandhar, M Share, S Friel, O Walsh and F Hardy (2006) FOOD, NUTRITION AND POVERTY AMONG ASYLUM-SEEKERS IN NORTH-WEST IRELAND Research Team Members HSE Western Area National University of Ireland, Galway (formerly North Western Health Board) Dr Mary Manandhar Senior Research Officer Public Health Department Dr Sharon Friel Lecturer Centre for Health Promotion Studies Ms Michelle Share Senior Research Officer Public Health Department Ms Orla Walsh Researcher Centre for Health Promotion Studies Dr Fiona Hardy Regional Coordinator for Services for Asylum Seekers and Refugees Ms. Theresa Shyrane Community Health Adviser Community Services, County Donegal March 2006 Food, nutrition and poverty among asylum seekers in NW Ireland Manandhar et al. Contents Page List of Tables List of Figures Abstract Executive Summary Introduction 1 1 5 1.1 Rationale and aims of the research 6 ...
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...During my three-day food intake I learned about myself. There are many benefits of good nutrition. ”Medical Online” states “besides helping you maintain a healthy weight, good nutrition is essential for the body and all its system to function optimally for a lifetime.” A healthy diet promotes good sleep, gives the body what it needs to stay healthy, and provides energy. According to “Mealtime Memo” Good nutrition means getting the calories that we need for energy and the nutrients we need for proper growth. I’m learning that variety, balance, and moderation are the key to healthy nutrition. As I am learning what I should and should not eat I will like you to invite you to take a look at my food intake. This essay will converse about my intake of protein, carbohydrates, lipids, macronutrients intake ranges, fiber intake ranges, and dietary modifications based on three full days of my food intake. After recording my dietary intake for three days through the Wiley iProfile and reviewing the reports, I have found that this provides a better scope of my eating habits and the nutritional value in each thing I eat. According to the Wiley iProfile 2.0 (2010) I am within the recommended range for protein the range is from 68-240g and I only received 69g. I am on the lower end of the range. The main sources of protein recorded in my three-day study were yogurt, homemade spaghetti, lays potato chips sour cream and onions and McDonalds big Mac. All of the food that I ate seemed to have...
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...Nutrition pograms attempt to help our society to make healthy food choices. There are many programs to assist families who are financial unable to meet their nutritional needs. Programs like Women’s Infants and Children (WIC) have a strict program in which the families only have the ability to purchase healhy foods, such as milk cheese, vegetables etc. The program helps pregnant women, new mothers and young children eat well and stay healthy. Another program is CalFresh the programs gives a certain amount of funds according to the families income needs. This programs allows the families to buy any type of food healthy or unhealthy the only restriction is it has to be food. Childhood and obesity is on the rise. Obesity has doubled and tripled in the last 30 years. (Childhood obesity, 2013) There are a few nutritional points that should be followed when having a nutritional program are as followed. Healthy eating is associated with reduced risk for many diseases, including several of the leading causes of death: heart disease,cancer, stroke, and diabetes. 1.We must educate Healthy eating in childhood and adolescence is important for proper growth and development and can prevent health problems such as obesity, dental caries, iron deficiency, and osteoporosis. (CDC, 2013) 2.Explain the Consequences of an unhealthy diet. A poor diet can lead to energy imbalance (e.g., eating more calories than one expends through physical activity) and can increase one’s...
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...Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids.Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids.Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids.Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids.Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids.Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids.Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids.Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing...
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