According to Kostić et al. (2017), Atkins diets are categorized as diets with low carbohydrates, and thus patients who are restricted from carbohydrates take a lot of fats and proteins. Reports have shown that these diets are used by people who attempt to lose weight but need to ensure that they are getting the correct quantity of protein, carbohydrates, and fats for optimal weight loss. According to research, to get sufficient brainpower and energy, an individual’s minimum amount is 130g per day. Additionally, the authors recommend that a healthy adult should take 0.8g/kg protein on average every day. Notably, protein provides human bodies with energy to keep their body going, tissue growth, provide nitrogen homeostasis, as well as transport nutrients.
If the patient continues taking this diet, she will not have proper brain power according to RDA since she will have a carbohydrate deficiency. Upon plugging the diet into my fitness, I learned that the patients were short of 92g of carbohydrates as the diet only had 58 grams, and thus she needed to consume more. Studies have shown that the Atkins diets do not focus on a limited amount of food or calorie, and individuals can take as long as they keep cutting carbohydrates out of their diets. This approach would help an individual burn off their body fats and regulate their blood sugar without restricting their food intake, and thus they will be able to achieve their optimum health.
Part 1, Criteria #2: Meeting RDA analysis
My patient C.J. is a Jewish female aged 30 years and with 5’7,1351bs. C. J. currently has Crohn’s disease and does the Atkins diet. The fact that she is Jewish makes it challenging to take the Atkins diet since she practices a kosher diet. Jewish diet only involves livestock such as cattle, sheep, and chicken, among others (Gross, 2019). The kosher diet makes it hard for people to dairy and meat at the same time unless one waits for two to six hours between meals. In the Atkins diet, she is likely to lose weight since she is restricting carbohydrates and her body is burning stored Fat. Her normal BMI indicates that C.J. is not malnourished. However, she risks having a decreased fiber intake and nutritional deficiencies. I will advise her to take the correct fiber by taking more vegetables and other fiber supplements to have regular bowel movements with Crohn’s disease. How we season our meet will determine the amount of sodium she takes with the Atkins diet. I believe having hyponatremia is not usual, and having it would have some effects such as altered personality, lethargy, and confusion (Takahashi, 2017).
There are no limits for fat and protein consumption on the Atkins diet, and she has an excess of the recommended dietary consumption-based on my fitness pal. According to Bradlee, Mustafa, Singer, and Moore (2018), Fat is important in the human body as it helps with the building of cell walls, is a source of energy, protect organs, and absorption of some vitamins such as K and A. however too much fat causes heart and atherosclerosis diseases. Black coffee and the use of olive oil can correct these issues. To enhance healthier eating, she can shop outside the grocery store and avoid foods such as chips, cookies, and soda. She should include about 5g of Fat and 45 calories every meal. On the other hand, she needs protein for growth and body repair, which is the most important aspect of the Atkins diet. As discussed earlier, based on RDA, my patient needs 0.8g/kg, and since she weighs 1351bs, I will therefore divide it by 2.2 to get 61g. I will multiply the results by 0.8 to get 49 grams. Through moderation, everything would be successful, and she will maintain her goals of losing weight.
Part 2 Criteria #1 Nutrition and Crohn’s Disease
In their study, Malarcher et al. (2017) point out that Crohn’s disease refers to chronic inflammatory bowel disease and affects any GI tract’s part and mostly affects the distal ileum and colon. Malarcher et al. (2017) note that upon starting, inflammation abscesses to become tiny ulcers with mucosa, which eventually gain cobblestoned appearance in the bowel. Thus, when the disease is located in the small intestine, it can most likely interfere with the absorption of food by interfering with digestion. Patients respond differently to Crohn’s disease, and thus, their daily intakes are determined by how certain foods may upset their stomach or how they manage the intake. Therefore, it is important to locate where Crohn’s disease is in the stomach. Managing the portion we take in our foods plays a significant role in managing the disease, and thus patients need to be advised to practice slower eating. C.J. needs slower eating to assess how she feels and if it would be necessary to continue eating that type of food or she needs to change. My patient is not at risk of lactose that can affect the digestion process of a person with the disease since she is a Jewish and cannot eat meat with dairy at the same time. She also needs to visit a registered dietician in order to manage or resolve deficiencies. The main objective is to prevent nutritional deficiencies and manage symptoms of Crohn’s disease, and thus, it is imperative to visit a doctor or a registered dietician in order to see how the disease is affecting my client.
Part 2 C.J’s Medications
According to the case study, my patient is taking 1,000mg of Calcium and 2grams of Sulfasalazine t.i.d. patients with Crohn’s disease can have impaired absorption of medications and vitamins due to the inflammation. Sulfasalazine used to treat my patient works as an anti-inflammatory to reduce irritating symptoms in the colon. Additionally, sulfasalazine may cause a folate deficiency as well as decrease folic acid absorption. It can also cause abdominal discomfort, nausea, vomiting, as well as an upset stomach. If a patient is unable to keep down their food intake, it can be problematic as they would not be consuming adequate calories. The drug would not be a major concern to my patient since her BMI indicates she is not malnourished. To prevent osteoporosis, my patient is taking is Calcium as a supplement (Ali, Lam, Bronze, & Humphrey, 2009). Notably, Crohn’s disease patients often develop osteoporosis as their bodies have to form cells constantly in order to create a healthy bone. If the patient does not take Calcium, they experience an imbalance in bone formation and osteoporosis development (Ali, Lam, Bronze, & Humphrey, 2009). corticosteroid use, malnutrition, body inflammation, age, and deficiency are some of the common risk factors.
Part 3, Criterion #2 SMART Goals and Patient Care Plan
SMART is an acronym for Specific, Measurable, Attainable, Realistic, and Timely. The patient will make a specific menu for one week and will involve three meals a day. The main theme of the foods will include protein food in the last two meals, and the first meal will include food with a little amount of Fat. Throughout the week, the patient will have more protein in her meals than any other ingredient. The second objective will be ensuring the patient consume at least 80% of the first and second meal every day with a span of 8 hours. Specifically, the patient will consume 100% of the breakfast meal, 80% of the lunch meal, and at least 60% supper. In the third objective, the patient will consume foods outside groceries that are probably refrigerated and include vegetables and fruits during lunch.
Since my patient is a 30-year-old Caucasian female Jewish 5’7′ 135lb and is under a current diet Atkins history of Crohn’s disease, she is short of 92g of carbohydrates as the diet she has been taking only gives her 58 grams, and thus she needed to consume more. She feeds on meat and dairy but does not take them at the same time. Here her BMI indicates she is not malnourished. As a registered nurse (RN), I will ensure the patient takes a lot of proteins and some fat. The latter is important in a human body as it helps with the building of cell walls, is a source of energy, protect organs, and absorption of some vitamins such as K and A. on the other hand, she needs protein for growth and body repair, which is the most important aspect of Atkins diet. I will assess her for protein by obtaining globulin and prealbumin levels. Additionally, I will provide her with a variety of foods in order to ensure that she gets the needed nutrients. I will collaborate with the doctors and nutritionists to ensure that the patient maintains her nutritional balance. I will research more related foods to complement her appetite and ensure she does not lose it. Additionally, I will ensure the patient communicates the types of high protein foods she likes most, and I will ensure they are included in her menu.