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Homework answers / question archive / Estrella Mountain Community College FON 241 Case Study 1 Patient background Frank P

Estrella Mountain Community College FON 241 Case Study 1 Patient background Frank P

Health Science

Estrella Mountain Community College

FON 241

Case Study 1

Patient background

Frank P. is a 48-year-old landscape architect recently diagnosed with hypoglycemia from a glucose tolerance blood test. He is 69 inches tall and weighs 202 pounds. His usual weight is 190 pounds; he reports an unexpected weight gain of 12 pounds over the past 6 months.

Frank reports he often skips breakfast or stops for a donut and coffee on his way to work in the morning. He often eats out with clients for lunch or he grabs a fruit smoothie on his way to a job site. He eats dinner at home with his wife most evenings. He reports feeling hungry, weak, and “anxious” on many occasions during his work day, which he says is relieved somewhat by eating a candy bar or other high-sugar snack food. His diet history reveals no food intolerances although he states he avoids products which contain high- fructose corn syrup and prefers to use products sweetened with sugar.

1)Which of Frank’s symptoms could be due to hypoglycemia? What dietary habits may be aggravating these symptoms?

  1. What are the similarities and differences between glucose and fructose that would be important for Frank to understand when making decisions about his diet?
  2. In general and based on the glycemic index of foods, what types of carbohydrate- containing foods would you recommend Frank include in his diet to reduce his symptoms? Which foods would you recommend he avoid?

 

  1. Why is it important for Frank to choose high-fiber carbohydrate foods in his diet?
  2. Explain to Frank the reasons he should eat a balanced diet at regular intervals.
  3. Based on his lifestyle patterns, devise a one-day meal plan for Frank that will help alleviate his symptoms of hypoglycemia and that includes adequate protein and at least 130 grams of carbohydrates. Include 3 meals and at least 2 snacks.

 

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