Nutritional Competency Essays - Meals, Breakfast, Snack, Free Essays

Nutritional Competency Essays - Meals, Breakfast, Snack, Free Essays Howard University College of Dentistry Dental Hygiene Department Nutritional Competency Comprehensive Dental Periodontology Nicole Patrice Johnson Professor Sandra Osborne 11/23/2015 Patients Nutritional Daily Log (3 Days 5/17/15 5/19/15) FOOD DIARY NAME_ Veronica Strong-Davis________ TEL_______123-123-3234____________ AGE_____57________SEX_____F____ Date: 5/17/2015 Type of Foods/BeverageQuantity Eaten (cup, oz, tbsp.,tsp,etc)Preparation Method BREAKFAST Toast2 SlicesToasted Eggs2 EggsBoiled Grits1 cupMicrowave Orange juice8 oz SNACK Crackers5 LUNCH Soup (vegetables) from Olive Garden 2 bowls Breadsticks2 Butter1 tsp Sprite1 can SNACK Snack Bar1 bar DINNER Chicken1 BreastBaked Mashed Potatoes1 CupStove Top Mixed Veggies1 CupSteamed SNACK Twix 2 bars Date: 5/18/2015 Type of Foods/BeverageQuantity Eaten (cup, oz, tbsp., tsp,etc)Preparation Method BREAKFAST Toast2 SlicesToasted Eggs2 EggsBoiled Water16 oz LUNCH Salad 2 cupsTossed Salad from Panaera Ranch Dressing2 Tsb Wheat crackers5 Pepsi1 can SNACK DINNER Salmond1 fishBaked Corn Bread1 SquareBaked Mixed Veggies1 CupSteamed SNACK Date: 5/19/2015 Type of Foods/BeverageQuantity Eaten (cup, oz, tbsp., tsp,etc)Preparation Method BREAKFAST Bread w/Jelly1Toasted Eggs2 EggsBoiled Grits1 cupMicrowave SNACK Crackers3 LUNCH Breadsticks3 Chicken Marcella (Olive Gardens)1 plateBaked Cesar Salad1 bowl Wine1 glass SNACK Snack Bar1 bar DINNER Chicken1 BreastBaked Mashed Potatoes1 CupStove Top Salad 2 Cups Vinegar Dressing2 Tsb Water32 Oz SNACK Grapes25 Twix 2 bars Nutritional Counseling When sugars or other fermentable carbohydrates are ingested, the resulting fall is dental plaque pH caused by organic acids increases the solubility of calcium hydroxyapatite in the dental hard tissues and demineralization occurs, as calcium is lost from the tooth surface. Her daily food diary poses many deficits. She is receiving 1/6 of the allowance of grains she needs, which is 6 ounce. During the intake of vegetables she does consume more than half of the recommended allowance of 2.5 cups where vegetables are needed. In attempt to consume the total 3 cups of diary required, I suggested that she increase her milk consumption since she states that she likes to drink milk. Her protein intake is relatively good despite her demanding daily routine. I did advise her to ascertain healthier options on her choice of protein sources, such as baked chicken and lean meat. In reviewing the patients daily routines and eating habits, she was informed that she consumes a large quantity of carboh ydrates (pasta, bread, etc). She also consumes a light to moderate amount of sweets, especially in the evening hours. She does consume fruits and vegetables; however, it is not the daily-recommended amount. The patient finds it very difficult to maintain proper eating habits while on the road, since she travels much of the day for her job as a real estate agent. Each time you eat, you create an environment for oral bacteria to develop. So making a habit of eating too much of just about anything, too frequently, should be avoided. Though her diet provides less than satisfactory nutritional value, she does not suffer from corpulence. She is, however, advised that because of her age, medical history, and family history, to increase her intake of fruits and vegetables, and limit the intake of carbs. I suggest to the patient to pack an insulated lunch box, that will keep her food cool, and bring items with her that she can eat while traveling across the city. Planning is an effective way to make sure that you receive all the necessary nutrients you need while on the go. Think about where youll be and what you can make or bring for quick meals and snacks. Make a grocery list and stock the refrigerator and pantry with essentials that can be packed ahead of time for breakfast on the go or lunch in the car. Choose salads with lean protein like chicken or fish, vegetable or grilled chicken wraps, or vegetable- and broth-based soups for the lowest fat and calorie choices. Choose water over high-sugar sodas or sweetened beverages. When at a restaurant, there are certain menu options that are geared towards individuals that are on a low sodium/low carb diet. Since she takes her clients to restaurants for lunch, I advised her to choose foods that are steamed in their own juices, broiled, baked, roasted, poached and lightly sauted. She states that her favorite meal to consume at Olive Garden is the chicken alfredo, I advised whole hardily against this food option. I presente d to the patient the nutritional value for that particular dish contains over 1100 calories and 40 grams of fat. I then introduced her to choose a healthier option, stick instead with grilled seafood, such as the grilled salmon. Not only is it more health-conscious, but also the omega-3 in the fish is beneficial as a form of healthy fat. When discussing her physical pursuit, she states that she tries to go to the gym when she can. While the proposed nutritional