Nutrical Case study

Topics: Nutrition, Meat, Cholesterol Pages: 6 (1677 words) Published: February 25, 2014
Case #1


Patient: Female
Age: 52 years old
Height: 5’6
Weight 200 lbs
Activity level: Sedentary
Blood pressure: 130/80
LDL cholesterol: 190 mg/dl
HDL cholesterol: 30 mg/dl

Case history: This patient is concerned about her risk for colon cancer. Her father had colon cancer and she is consulting you to design a diet that would reduce her risk for this disease.

1.What is her BMI? (Show your calculation—4pts) What is the significance of her BMI? (3 pts) Is there a relationship between her BMI and risk for colon cancer? (3 pts) a.(200lbs x703)/66 inches^2 = 32.277 rounded to 32.

b.The significance of her BMI is used for the estimation of weight that is associated with health and longevity. It is currently the preferred weight-for-height standard because it is the clinical measurement most closely related to body fat content. A BMI of 32 is considered obese meaning that she has an increased health risk. c.There is a relationship between her BMI and her risk for colon cancer. The greater the degree of obesity, the more serious health problems generally become. Various cancers including colon cancer have been found to be partially attributed to estrogen production by adipose cells; animal studies suggest excess calorie intake encourages tumor development.

2.Based on the above noted information, what lifestyle changes can she make to help lower her risk for colon cancer? (lifestyle not dietary changes!---list minimum of 2 changes) d.Chain-braking: separate behaviors that tend to occur together such as snaking on chips while watching a movie. Although these activities do not have to occur together, they often do. changing this lifestyle habit can assist in lowering a risk for colon cancer as there is a reduction of caloric intake. e.Cognitive restructuring: changing one's frame of mind regarding eating- for example, instead of using a difficult day as an excuse to overeat, substituting other pleasures for rewards, such as going on a jog or playing an instrument. f.Stimulus Control: Altering the environment to minimize the stimuli for eating-for example, removing food from sight and storing them in the kitchen cabinets g.contingency management: forming a plan of action to respond to a situation in which overeating is likely, such as when snacks are within arm's reach at a party h.self monitoring: tracking foods eaten and conditions affecting eating; actions are usually recorded in a diary, along with location, time, and state of mind.This is a tool to help people understand more about their eating habits. i.Relapse Prevention: A series of strategies used to help prevent and cope with weight-control lapses, such as recognizing high-risk situations and deciding beforehand on appropriate responses.

3.What dietary changes can she make to help lower her risk for colon cancer? (2 pts per condition-specific dietary change) j.Enjoy plenty of garlic, evidence suggests that a diet filled with relatively high amounts of garlic reduces the risk of colon cancer. A starting step can be adding chopped garlic to stews, stir-fries, vegetables and roasted meats. Chopping the garlic then waiting 10-15 minutes before cooking in order to activate the health-promoting ingredient. k.Eating too much red meat and processed meat can increase colon cancer risks. Ounce per ounce, consuming processed meat increases the risk twice as much as consuming red meat. Processed meats include hot dogs, bacon, sausage and deli meats. A starting step can be limiting red meat consumption to 18 ounces per week along with avoiding processed meat all together. trying alternatives of fresh roasted chicken breast, hummus, or peanut butter for sandwiches. l.Eating plenty of fiber can reduce the risk of colon cancer. For every 10 grams of fiber consumed daily reduces the risk of colon cancer by 10 percent. m.Since excess body fat is linked to increased risk of colon cancer becoming portion-size aware can reduce...
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