University at Albany Science Essay

PART I (5)

Organic Foods

Organic foods were once found only in specialty grocery stores, but they are now widely available in specialty and conventional grocery stores alike. In fact, the organic food market, which was at $1 billion in 1990, has grown to a staggering $286 billion market in 2010 (Organic Trade Association, 2011).

Clearly the popularity of organic foods has skyrocketed over the past few decades, but the debate remains as to whether organic foods are worth the often-higher price in comparison with conventional foods. With this in mind, along with outside research, answer the following questions.

• What does the label of “organic” mean? What types of foods can be produced organically? Do organic foods carry any special risks for interactions with medications?
• What are the advantages and disadvantages of consuming organic food? Is organic food healthier than conventional food? Why or why not?
• Do you choose to purchase and consume organic food? Why or why not?
• If organic food was not more expensive than conventional food, would you choose to consume it in lieu of conventional food?

Reference:

Organic Trade Association. (2011). Industry Statistics and Projected Growth.
Retrieved from http://www.ota.com/organic/mt/business.html

PART II

Project tasks to be completed in Week: 5

Task 1:

1. Choose from one of the following stages: pregnancy, infancy and childhood, adolescence, adulthood, and old age.
2. List the specific nutrition issues affecting individuals in your selected stage.

Task 2:

1. Choose a disease or medical condition that could possibly, or commonly, affect your individual. This could be anything ranging from diabetes to cirrhosis.
2. Using the ABCDs of nutritional assessment, create a case study based on an actual client or patient. You can also make one up. Include the following in your case study:
   1. Anthropometrics, relevant biochemical tests, clinical assessment, and dietary intake analysis.
3. Be sure to include a list of common medications that may be used to treat your patient’s condition and identify potential herb/nutrient/drug interactions that may be relevant.
4. Identify your client’s cultural background and give clues as to their socioeconomic status and psychosocial variables. For example, your patient may be a senior living alone on a fixed income or might be living in a nursing facility with reputed staff.

Project tasks to be completed during Weeks 6–10 (due during Week 10):

Task 1:

1. Create a nutritional care plan for your client. This will include an evaluation of nutritional risk, a list of interventions, and a list of expected outcomes.
2. List the goals of medical nutrition therapy for your patient and suggest an appropriate diet. Does your patient/client require a dietary modification of their regular diet? Are enteral feedings by tube necessary? If so, what formula will you use and why? Describe your recommended method of administration.

Task 2:

1. Describe your nutrition education teaching session with your patient and/or their family. What teaching methods will you use (explanation, discussion, demonstration, handouts, etc.)? In your own words, write a paragraph detailing three specific points that you will need to teach your patient about his/her new diet. In addition, give at least one tip to avoid potential herb/nutrient/drug interactions.