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Imagine yourself in the role of a nutrition counselor, and Josephine is your client. Josephine is a 20-year-old female who presents with a purging disorder, an “Other Specified Feeding or EatingDisorder” (OSFED). She currently teaches salsa lessons at the community college and is in herlast semester of college. She reports she is living at home, and the food her mother prepares isnot the healthiest because her mom is from Honduras and her father is from Guatemala, so thefood is prepared differently. She indicates she has been thin all her life, although she hasstruggled to maintain her weight since going through puberty, and since she is a salsa instructor,she has to remain fit. She reports that she feels very guilty if she consumes fried foods during theday, but that is the way her mom primarily cooks. She feels awful telling her mom to stop cookingthat way. She reports that if she consumes too much fried food or junk food, she will run at least2-3 miles or else force herself to vomit, but all the food does not come out. She reportssometimes if she has a later class, she will not eat dinner or only eat one meal per day. She hastried counting calories, but then she gets so mad at herself for consuming more than 1,200calories that it causes her to exercise more, which then leads her to feeling exhausted. Sheindicates she is on no medication but does take a multivitamin when she remembers to. Sheindicates she has gone from 110 pounds to 125 pounds over five years and wants to be backdown to 110 or even less. She also had gone to the doctor, and he was quite concerned with herlab values. She has provided you a 24-hour meal record:
One 6” corn tortilla
1/2 cup fried beans cooked with peppers, onions, and oil
1/2 cup rice
One cup no-sugar-added orange juice
One slice of whole-wheat bread
Two slices turkey
One small apple
Two 6” tortillas
Beef with onions and peppers cooked in oil
Tomato, onion, pepper salad (made with oil and lime juice)
Two cups of rice
117 pounds (based on your scale in the office)
Test Result Reference Units
Albumin (visceral protein stores) 3.3 g/dL 3.5-4.8 g/dL
Sodium 133 mEq/L 136-145 mEq/L
Potassium 3.8 mEq/L 3.5-5.2 mEq/L
Iron 0.4 mg/dL 0.6-1.1 mg/dL
Vitamin B12 185 pg/mL 200-835 pg/mL
Questions for Unit 4:
1. Based on her height and weight, what is her BMI (Body Mass Index)? Is this considered underweight, normal or overweight/obese? (Support your conclusion with academic
2. What lab values are elevated or decreased? What are some nutrition-specific reasons for these high or low values? (Support your conclusion with academic citations.)
3. Based on her above food record, identify at least three areas that need improvement. What nutrition recommendations would you provide to see improvement? (Support your conclusions and recommendations with academic citations.)
4. Provide at least three specific goals you would want to establish with this client. When writing goals to ensure we can see a good outcome, remember to be positive and specific. For
example, do not write “She will eat consistently” — rather write “She is going to eat three meals per day at consistent times (7:30am, 1:30pm, and 7pm).”
Please do not use question and answer format in your essay. Instead, please write an essay with
a separate paragraph to answer each question.
This assignment needs to be at least two pages in length and include at least two references and two citations.
This assignment should be in APA format and follow the conventions of Standard American English (correct grammar, punctuation, etc.). Your writing should be well ordered, logical, and unified, as well as original and insightful. Your work should display superior content, organization, style, and mechanics. Be sure to use APA in-text citations and a reference page to attribute each source.