+1 862 207 3288 Mrs Danks, a 62-year-old patient whose cultural background is Polynesian, has just been diagnosed with type 2 diabetes. The dietitian has provided with you with the following:
Educate pt. on 1500 kcal diabetic diet
Provide food preferences (include specific low GI)
Monitor BGL
Follow-up in 2 days
This assessment has three parts. For the first part of the assessment, you are required to conduct a brief research activity and complete some short answer questions. The second requires you to develop a resource on food labelling to assist in the education of a patient with type 2 diabetes. For the third part of the assessment you are required to write a report detailing the patient education process from preparation through to monitoring and evaluation.
Thewordlimitsbelow areapproximateonly. Youmay domoreorlessofthesedependingupon how muchinformationyoufeelarerequired.Notethat300words isapproximately1pageof writing.
Assessment Task Weighting Word Limit
Part A: Short answer questions 20% 300 words
Part B: Resource development 40% 300 – 600
Part C: Client education report 40% 500 – 700
Part A Short Answer Questions
1. What document would you need to access to find further information? (1mark)
2. Choose a product for Mrs Danks and identify the following:
A. What the product is and its name:
B. Serving size
C. The macronutrient content per 100g
(3 marks)
Compare the same product from different manufacturers (for example cereal, yoghurt or other product of your choice) and complete the following table:
Product name Serving size Carbohydrate content Protein content Fat content
3. After evaluating the information above, which of the 3 products is the best choice for a person with type 2 diabetes? (1 mark)
Briefly explain the reasoning behind your response specifically relative to type 2 diabetes. (7 marks)
(You will need to refer to the associated body systems and processes in your response.)
4. List and briefly explain three (3) things you could educate Mrs Danks about in reference to her recent type 2 diabetes diagnoses (3 marks).
Part B: Resource development
Develop an educational resource for Mrs Danks. This can be in the form of a brochure, specific recipe, charts, product samples or food packaging and labelling. Include relevant information needed to educate a person with type 2 diabetes, outlining relevant product information and macronutrient profiles. (For example if you choose to educate Mrs Danks by introducing her to some new recipes and cooking methods you will need to include a brief summary of why these recipes are useful for someone with type 2 diabetes.)
