{"id":126728,"date":"2021-12-20T00:00:00","date_gmt":"2021-12-20T00:00:00","guid":{"rendered":"https:\/\/nursingstudybay.com\/2021\/12\/20\/meal-planning-for-special-dietary-requirements\/"},"modified":"2021-12-20T00:00:00","modified_gmt":"2021-12-20T00:00:00","slug":"meal-planning-for-special-dietary-requirements","status":"publish","type":"post","link":"https:\/\/www.studyproessays.com\/help\/meal-planning-for-special-dietary-requirements\/","title":{"rendered":"Meal Planning for Special Dietary Requirements"},"content":{"rendered":"

\u00a0Meal Planning for Special Dietary Requirements<\/strong><\/p>\n

Background<\/strong><\/p>\n

One of the key roles of nutritionists and dieticians is to design meal plans for people with special dietary requirements. This requires a detailed understanding of the patient\u2019s situation, their energy and nutrient requirements, and the various foods that must in some cases be avoided. In some cases it can be extremely challenging to create meals that are nutritionally adequate and palatable whilst keeping within the dietary constraints imposed by the patient\u2019s condition.<\/p>\n

The aim of this practical is to produce an ideal two-course meal for someone with specific dietary requirements. It should be as edible, attractive and palatable as possible with known energy and nutrient composition.<\/p>\n

 <\/p>\n

\uf0b7 Patient F: A seven year-old, epileptic male on a ketogenic diet<\/p>\n

 <\/p>\n

Recipes<\/strong><\/p>\n

Almond Crackers<\/h2>\n

Ingredients:<\/p>\n

 <\/p>\n

30gm Almond Flour ( whole ground blanched almonds)<\/p>\n

20gm Macadamia Nuts, dry roasted with salt – finely ground in a blender<\/p>\n

15gm Olive Oil<\/p>\n

15gm Egg white – raw<\/p>\n

1\/8th teasoon Salt (optional)<\/p>\n

 <\/p>\n

Dairy Free Vanilla Pudding<\/h2>\n

Makes about 2 cups<\/p>\n

Nutrition for entire recipe is:<\/p>\n

1078 Calories\u00a0 4:1 Ratio<\/p>\n

14.24gm Protein<\/p>\n

107.92gm Fat<\/p>\n

12.48gm Carbohydrate<\/p>\n

 <\/p>\n

Ingredients<\/p>\n

400gm (about 1 can) coconut milk, full fat<\/p>\n

60g (about 4 large ) egg yolks<\/p>\n

2g (1\/2 tsp) pure vanilla extract<\/p>\n

1 tsp. Salt<\/p>\n

Bolognaise<\/h2>\n

Ingredients:<\/p>\n

15g lean raw mince<\/p>\n

2g beef stock cube<\/p>\n

6g capsicum, raw finely chopped<\/p>\n

6g celery, raw finely chopped<\/p>\n

6g onion, raw finely chopped<\/p>\n

6g carrot, raw finely chopped<\/p>\n

6g mushroom, raw finely chopped<\/p>\n

2g parmesan cheese<\/p>\n

20g cream (35% fat)<\/p>\n

7g butter<\/p>\n

18g oil<\/p>\n

1g garlic<\/p>\n

15g Carloni Passata<\/p>\n

The bolognaise is based on a ratio 4:1 and contains 322 calories, 5.5g protein, 32.2g fat, 2.6g carbohydrate.<\/p>\n

 <\/p>\n

The patient types have been chosen because they require you to make considerable changes to the normal balance of food groups, as might be found in a typical Western diet.<\/p>\n

Once assigned a patient, your group can start researching their specific nutritional requirements (e.g. how much iron does this person need) and dietary requirements (i.e. what types of foods are restricted in this person\u2019s diet) You should also refer to UK dietary guidelines looking more generally at the balance of foods, such as the \u2018Eatwell Plate\u2019, whilst also bearing in mind cultural food preferences where appropriate. These will help you to achieve an optimal balance between palatability, dietary variety and nutritional adequacy.<\/p>\n

Following the diet analysis workshop in week 2 [Essay writing service – your education, our expertise: Get any assignment done with our professional essay writers before your deadlines – Zero AI, Human experts and Fast delivery.], you will use the Nutritics diet analysis software to calculate the energy and nutrient composition of the two-course meal (including beverages) that you have designed. Your two-course meal should, when combined, meet current UK general and specific dietary guidelines, and should supply:<\/p>\n

\uf0b7 Exactly (\u00b1 5 kJ) \u2153 \u00d7 EAR for energy for your patient<\/p>\n

\uf0b7 All other essential nutrients to at least \u2153 \u00d7 RNI<\/p>\n

\uf0b7 In accordance with UK recommendations, the following nutrients should be limited:<\/p>\n

– Total fat: \u2264 33% total energy intake<\/p>\n

– Saturated fat: \u2264 10% total energy intake<\/p>\n

– Sodium: \u2264 \u2153 RNI<\/p>\n

 <\/p>\n

Remember: \u2153 \u00d7 DRV typically represents a small meal for one person. Would your patient be able to eat everything in one sitting You must be able to eat the entire meal as part of the second practical session!<\/p>\n

Report (25%)<\/strong><\/p>\n

\uf0b7 You are writing a report to a provider of food services (e.g. hospital, prison, school, industrial employer, airline) that needs to prepare meals for someone with your patient\u2019s condition or food preference.<\/p>\n

\uf0b7 In this report, you will be expected to:<\/p>\n

\uf02d include a full description of the individual you created the meal around, explaining the nature of the individual\u2019s condition or food preferences and details of the meal created, including full scientific evidence for the choices made<\/p>\n

\uf02d outline the challenges that providers of food services might face preparing meals that are nutritionally-adequate yet palatable.<\/p>\n

\uf0b7 Your report should include the energy and nutrient profile of the meal (an appendix containing the Nutritics report is acceptable). Make sure that you have calculated and checked the contribution of protein, fat and carbohydrate to total energy intake (TEI) and presented these as %TEI, as well as the gram values for each macronutrient and micronutrient.<\/p>\n

\uf0b7 The word limit for the report is 1,500 words max. <\/em><\/strong>(excluding the energy and nutrient profile of the meal and reference list).<\/p>\n

 <\/p>\n

Reflection of reference sources (15%)<\/strong><\/p>\n

\uf0b7 You are expected to keep a library research log of all sources used and accessed during the development of your report \u2013 this must be submitted <\/strong>as an appendix with your report.<\/p>\n

\uf0b7 This will form part of a reflective piece where you appraise a number of the references you have accessed and discuss their relative importance.<\/p>\n

\uf0b7 The word limit for the reflection piece is 500 words max. <\/em><\/strong>(excluding the library research log).<\/p>\n

 <\/p>\n

The report and reflection of reference sources must be submitted online via Turnitin only (no hard copies). The deadline is Monday 16<\/em><\/strong>th <\/em><\/strong>March at 1.00 pm<\/em><\/strong>. Please include a word count.<\/p>\n

Your report should be guided by the following assessment criteria:<\/p>\n

\uf0b7 Understanding of the patient condition<\/strong><\/p>\n

 <\/p>\n

e.g. sufficient knowledge of the nature of the patient\u2019s condition to enable appropriate dietary recommendations (25%)<\/p>\n

\uf0b7 Understanding of DRVs and balance of food groups<\/strong><\/p>\n

 <\/p>\n

e.g. correct DRVs to minimize the risk of energy\/nutrient deficiency \/ incorporation of as many food groups as possible (15%)<\/p>\n

\uf0b7 Energy and nutrient content of the meal<\/strong><\/p>\n

 <\/p>\n

e.g. how well does the proposed meal comply with the energy and nutrient criteria proposed (10%)<\/p>\n

\uf0b7 Discussion\/reflection on the difficulties of designing an appropriate meal for this patient<\/strong><\/p>\n

 <\/p>\n

e.g. identification of key challenges in designing a suitable meal and viable solutions (30%)<\/p>\n

\uf0b7 Referencing & research log<\/strong><\/p>\n

 <\/p>\n

e.g. good-quality sources and references cited in the correct format (10%)<\/p>\n

\uf0b7 Style & structure of report<\/strong><\/p>\n

 <\/p>\n

e.g. clear, logical structure and covers the important areas of the topic (sample nursing essay examples by the best nursing assignment writing service) (10%)<\/p>\n

 <\/p>\n

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