Nutrition and Diet Therapy 12th Edition Roth Solutions Manual
Nutrition and Diet Therapy 12th Edition Roth Solutions Manual
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CHAPTER 2
PLANNING A HEALTHY DIET
Key Terms
Objectives
1. Have students compare food packaging labels of different manufacturing brands for nutrients
and food composition. Locate and present various food products that contain descriptors
discussed in the chapter.
2. Interview individuals from a variety of cultures. Evaluate the quality of their diet by
comparing caloric and nutrient composition.
3. Plan a class project for students to prepare and bring in foods from different cultures.
Students should report on the ingredients, food preparation methods, and nutritional content
of the meal or food, including calories, vitamins, minerals, and other essential nutrients.
4. Interview someone in a worksite wellness department to see what his or her organization
does to uphold healthy eating and physical activity in their workers.
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5. Interview a school food service official to discuss how menus have changed according to
government standards.
6. Investigate if any of the farmer’s markets in your area take Food Stamps (SNAP) or WIC
vouchers.
Discussion Question 1
Have student groups pick a country that grows a particular food item or items and uses them as
main staples in its own diet. Instruct them to use the nursing process to answer the following
questions and formulate a solution to the problem caused by eating that particular food item.
E. Are there humanitarian efforts taking place in that country to aid in the prevention or cure
of those diseases caused by the dietary deficiency?
F. From the variety of presentations, choose the one(s) with the most devastating impact,
and have the groups develop a relief project to address the situation in that country.
Use the nursing process to plan, set goals, implement, or present to the class and let the class
evaluate how clearly it is presented and how relevant and successful they think the project would
be. The project should include topics such as planning a budget; fundraising; how to allocate,
store, ship, and deliver to the need areas; and the manpower needed to perform the operation.
Discussion Question 2
The most common nutrient deficiency in the world is the lack of iron. It is more prevalent among
four specific population groups (women of childbearing age, infants, the elderly, and pregnant
women). Assign a particular population group to the students and detail a one week diet plan for
the designated population group. The diet plan should include food that is palatable and
pleasurable to look at for the age group for which it is intended.
Discussion Question 3
Investigate the teaching initiative “Nutrition Detectives™” written by Dr. Katz from Yale’s
Prevention and research center. What did you learn when you reviewed the material? Do you
think this should be curriculum for school students in their health classes? Do students receive
this information in your area?
Discussion Question 4
Have students track their intake with a smart phone app of their choice. Have them track their
activity level. Did students meet recommendations as set forth in physical activity guidelines
and the U.S. Healthy Eating Patterns? Have students comment on where the gaps happened.
If an app is not available, use the Supertracker on Choose MyPlate.
1. b
2. a
3. b
4. a
5. c
6. b
7. c
8. a
9. b
10. b
11. b
12. c
13. b
14. c
15. b
16. b
17. d
18. a
19. c
20. d
21. c
22. a
23. c