Becoming a Nutritional Professional

Determining your career trajectory is a long and laborious process that should begin at the initiation of graduate education rather than at the terminus. For this project you will be defining your goals for using your nutrition degree. In this project you will be examining the legal requirements for licensure for two states. (Florida and New York). Defining the requirements for licensure and creating an initial process plan for achieving these requirements and initial steps for planning your future career.
Sources: AMA style
Part 1: Future Plans
In the first Part of your paper you are to define your goals for your future in the field of nutrition. This is not set in stone but more of a starting point for the exploration needed in the remaining sections. If you plan to go into practice please indicate a potential location and type of practice you would be looking to start (i.e. a sports performance practice in New York City). This introductory section should be approximately 150 words.
Part 2: State Level Credentialing (Note: if you plan to practice abroad please feel free to use local municipalities in the country you are researching so instead of state in Canada you would use provence) Now that there is a definition of plans for the future you will take a look at the state level regulations required to practice nutrition. In this section you will examine 2 states (Florida and New York) that you may consider practicing in and research the: availability of licensure or certification, how to attain that licensure or certification, and what is the scope of practice for each state. If you do not plan to practice please pick 2 states to research as if you were. If you happen to have another license in a different field you can include how the scope for that state includes nutrition. This section should be approximately 250-400 words.
Part 3: National Credentialing
In this section you will examine the required and desired credentialing for nutrition. If your above states require a CNS (for example) you will research and report the CNS requirements and how you will meet them. This would also be a good place to include any and all other national certifications you intend to purse and their requirements (i.e. specialty certifications). This section should be approximately 200-400 words.
Part 4: Plan for Success
In this section you will provide a quick summary of the above information laid out as a plan moving forward. What things should you be doing before graduation and after it to assist you in achieving these goals. Again this is not meant to be set in stone but rather a way to turn the knowledge gained during your research into a plan of action for your future in the field of nutrition. This section should be approximately 150 words.

Writer’s Choice

This is just a discussion and only needs to be roughly two paragraphs long. I have attached a screen shot of the directions. Thank You!

Role Nutrition Plays In Preventing Alzheimer’s Disease

**Alert** add new references from scholarly peer articles added. Must be no older than 5 years.
Module 10 Project Assignment – Project Submission
Module 10 Content
Your final course project is now due. This paper will include all of the components you have developed over the course, and it should also include changes suggested by your instructor. Proofreading and formatting are essential prior to submission.
The requirements for your Project include the following:
Must be 6-8 pages.
Must include an introductory paragraph that describes the entire project.
The project must have all of the following: identification of the alteration in health (disease), the role nutrition plays in the prevention of this disease, its etiology, progression, treatment, recommended diet, type of nursing assessment and nursing interventions needed with regard to nutrition, outline of what should be included in client education and two strategies to help ensure adherence (overcome barriers) to the recommended diet.
Must have a title page and an APA Editorial formatted Reference page with at least three scholarly peer reviewed references. There must also be appropriate APA Editorial formatted in-text citations.
Remember that you must exhibit appropriate writing mechanics including using proper language, cordiality, and proper grammar and punctuation. You must refer to a source or reference materials, be sure to provide proper attribution and/or citation.


Hi please check the attachment for detail instructions. It doents have to be 500 words because it is group work. my portion is Ratio Method
I found some answers from ASPEN book that might help
Thank you so much

Wk 2 Discussion – Digestive System Discomfort

Question: We have all experienced some sort of discomfort from our digestive system at one time or another. Think about your previous experiences (maybe even from just observing others). address the questions below.
Using information from your reading, respond to the following in a minimum of 175 words: Include reference in APA format.
What are three (3) different parts of the body that you think might belong to the digestive system that might cause discomfort if not treated properly
According to research, in actuality, which parts of the digestive system are the most common to cause humans some sort of discomfort? Explain and give examples. Remember to include references in APA format.
When/why do you think these most common areas of areas digestive system discomfort can be addressed or prevented from occurring? Explain and give examples.

Diet Analysis and Comparison across the Life Cycle and Comparison of Food Assistance Programs

This Assignment is divided into two sections. The first section requires you to compare nutrients throughout the life stages. The second section requires you to compare the varying approaches of food assistance programs designed to assist specific populations.
Part I: Nutrients across the Life Cycle
For the first part of your Assignment, complete the table below for total calories, total carbohydrates, protein, total fat, calcium, iron, vitamin D, and folic acid to the RDAs/DRIs of the listed life stages. You will need to determine the energy needs for infants, children, adolescents, adults, and elders. The book has several equations to determine these needs (e.g. kcal/kgBW, Harris- Benedict, Mifflin St-Jeor).
After determining the energy needs, determine the macronutrients in grams. For example, if a child needs 2000 calories, 50% of those calories from carbohydrates, 20% from protein, and 30% from fat; that would be 250 grams carbohydrates, 100 grams protein, and 67 grams fat. Then, use the book or this website ( to locate the DRIs for each age group for the micronutrients:
1. Infants (7-month-old female, 26 inches, 18 pounds)
2. Child (5-year-old male, 44 inches, 38 pounds, who runs around at school for about 45 minutes per day)
3. Teen (15-year-old male, 71 inches, 155 pounds, who works out 6 days per week for 60 minutes by playing basketball)
4. Adult (32-year-old female, 63 inches, 123 pounds, who works out 4 days per week for 30 minutes by running on the treadmill)
5. Elderly (62-year-old male, 69 inches, 188 pounds, who walks 1 mile 7 days per week, which is about 40 minutes total each day)
*Use the attached table to provide the information above for each age group.*
Choose 1 macronutrient, 1 vitamin, and 1 mineral from the table above. Discuss why these particular nutrients increase/decrease/or remain the same throughout each life stage.
o Use the table above to fill in the nutrient requirements.
o The discussion of nutrient changes should be in paragraph format. Double spaced, 12 point, Times New Roman font.
o Include at least two references. The course textbook counts as one reference. All references should follow APA style format.
Part II: Oral Presentation comparing WIC and SNAP
The nutrition status and food choices described in part I are influenced by many factors including socioeconomic status, knowledge, and access to healthy foods. In order to meet the nutritional needs you described previously, many Americans rely upon food assistance programs such as WIC and SNAP.
You work in the nutrition department of a local medical clinic. Many of the clients are low income families. Your manager has asked you to create a PowerPoint presentation with narration to inform the clinic’s staff of the requirements, benefits, and drawbacks of WIC and SNAP. Include WIC and SNAP’s eligibility requirements (i.e., income level, risk factors, etc.) and at least two advantages and two disadvantages for WIC and SNAP.
Requirements Part II:
Part II will be comprised of a PowerPoint with narration about the eligibility requirements, and the advantages and disadvantages of the WIC and SNAP programs. Bulleted Points on each slide should include brief points that identify the areas that will be addressed in the narration.
Note: Refer to the WIC and SNAP links located in the required reading section for Unit 9.
Your PowerPoint presentation should include a total of six slides using the following format:
Slide 1: Cover page that includes assignment title, your name, course, section number, and date.
Slide 2: WIC Eligibility Requirements (1-2-minute narration)
* Introduce WIC and describe the eligibility requirements. You should cover the following in your explanation:
* Income requirement
* Age, gender, and/or life stage
* Nutritional factors (if any)
Slide 3: SNAP Eligibility Requirements (1-2-minute narration)
* Introduce SNAP and describe the eligibility requirements. You should cover the following in your explanation:
* Income requirement
* Age, gender, and/or life stage
* Nutritional factors (if any)
Slide 4: Advantages and Disadvantages for WIC (1-2 minutes of narration)
* Discuss the advantages and disadvantages of the WIC program. Use these questions to guide your discussion:
o What benefits does this program provide?
o Are there restrictions on purchases (types of food, non-food items, etc.)?
o Does this program provide additional services (nutrition education, health care, etc.)?
o Can these benefits be used in a variety of settings (stores, farmer’s markets, etc.)?
o Is there a potential for abuse of these benefits?
Slide 5: Advantages and Disadvantages of SNAP (1-2 minutes of narration)
* Discuss the advantages and disadvantages of SNAP. Use these questions to guide your discussion:
o What benefits does this program provide?
o Are there restrictions on purchases (types of food, non-food items, etc.)?
o Does this program provide additional services (nutrition education, health care, etc.)?
o Can these benefits be used in a variety of settings (stores, farmer’s markets, etc.)?
o Is there a potential for abuse of these benefits?
Slide 6: Reference Slide – follows APA guidelines
Narration Guidelines: Type narration for each slide on notes section. I will perform voice over.
PowerPoint Presentation with six slides.
Slides 2-5 should include narration.
Bulleted points on each slide should include brief points that identify the areas that will be addressed in the narration.
Researched information is cited in APA format.

Case study

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 Eating Disorder” (OSFED). She currently teaches salsa lessons at the community college and is in her last semester of college. She reports she is living at home, and the food her mother prepares is not the healthiest because her mom is from Honduras and her father is from Guatemala, so the food is prepared differently. She indicates she has been thin all her life, although she has struggled 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 the day, but that is the way her mom primarily cooks. She feels awful telling her mom to stop cooking that way. She reports that if she consumes too much fried food or junk food, she will run at least 2-3 miles or else force herself to vomit, but all the food does not come out. She reports sometimes if she has a later class, she will not eat dinner or only eat one meal per day. She has tried counting calories, but then she gets so mad at herself for consuming more than 1,200 calories that it causes her to exercise more, which then leads her to feeling exhausted. She indicates she is on no medication but does take a multivitamin when she remembers to. She indicates she has gone from 110 pounds to 125 pounds over five years and wants to be back down to 110 or even less. She also had gone to the doctor, and he was quite concerned with her lab 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
Height: 5’2”
Weight: 117 pounds (based on your scale in the office)
*See attached labs*
1. Documentation needs to be completed at each nutrition counseling session. What information needs to be documented and kept in Josephine’s medical record?
1. Can we provide Josephine’s health and nutrition information to another health professional? Why or Why not? When is her permission required? When is it not required? (Support your response with academic citations.)
3. In order for Josephine to continue to follow up, how do we address payment and reimbursement? How will you handle it if she has insurance? If she does not have insurance? (Support your response with academic citations.)
4. What motivational techniques would you use to motivate Josephine to continue making progress? (Support your response with academic citations.)
5. It is important to ensure Josephine is progressing through each counseling session. Answer the following questions regarding Josephine’s progress:
a. How often would you schedule follow-up sessions with Josephine, and why?
b. What type of information would you like to collect at the follow-up appointments?
c. How would you assess her previously set goals? How would you modify her treatment based on her progress?
d. Identify any obstacles which could impede her success at achieving these goals.
e. How would you help her get beyond these obstacles?

Betsy Case Study

Please read the following scenario:
Betsy, a 79-year-old woman, was evaluated in your office. She lives with her 81-year-old husband who is her primary caregiver. He reports that approximately 2 years ago his wife began to lose interest in the things she enjoyed like shopping, cooking, and sewing. Gradually she became less interested in food and has lost 18 pounds in the past year. He has tried commercial nutritional supplements but has not been successful getting her to consume them. He stated he is not much of a cook but has been trying his best. He is frustrated and concerned about his wife’s weight loss and lack of appetite. He feels he is constantly trying to get her to eat. He does not have any family support as he and his wife never had children. Her medical evaluation revealed cognitive impairment using the Mini-Mental State Examination. She does not appear to have any chewing or swallowing problems but has not seen a dentist in over three years. She takes one prescriiption medication for her arthritis. This couple is on a fixed income from social security. Her height is 5’1” and current weight is 100 pounds. Past weight was 118 pounds (1 year ago).
Answer the following questions about Betsy. Your responses should be phrased as though you were counseling the client. This means explaining your answers in detail. Please refer to the first question for an example of an acceptable response.
As Betsy ages, how has her body composition changed from when she was 50 years old until now?
o Example Response: Betsy as you age your body will go through a number of changes such as X, Y, Z. For example, when you were 50 years old you may have been able to do X, but now at 79 you may be a little limited in doing that function.
o Based on Betsy’s scenario, what are at least two socioeconomic factors that are impacting her nutritional and health status?
o Calculate Betsy’s calorie needs (this requires you to use the Harris Benedict equation or the Mifflin St Jeor equation).
o Provide the percentages of macronutrients she should consume on a daily basis (i.e., 50% of total calories from carbohydrates)
o Based on Betsy’s scenario, design a 5-day meal plan for her that includes the proper portion sizes of each food (the portion sizes must adhere to the serving sizes set forth by the USDA: Each day of the meal plan must include a variety of foods. The meal plans must have breakfast, lunch, and dinner and at least 2 snacks. Also, include two micronutrients with the proper RDA’s that she needs to consume on a daily basis. Below is a template for you to use to design this meal plan.
*See attached meal plan format*
Please read the following article available in the Library, and use this information to help guide your responses to the following questions.
Mueller, P.S., Hook, C.C., & Fleming, K. (2004). Ethical issues in geriatrics: A guide for clinicians. Mayo Clinic Proceedings, 79(4), 554–562.
o What are the ethical concerns for both Betsy and her husband, given her own personal rights as well as his concerns over her well-being? Answer this question thinking more about the nutritional aspects of ethics. Examples of ethical concerns could be safety and abuse (for example, not feeding her the proper consistency of foods).
o As a nutrition professional, how would you address these concerns?

Nutrition Facts Labels

For this short assignment, you will analyze 3 different Nutrition Facts Labels. These can be from your own home, or some that you looked up online.
Please include the following for each food/drink item:
Name and descriiption of the food or drink
Calories per serving
Macronutrients: fat, carbohydrate, and protein content per serving (can be in grams/mg or % daily value)
Micronutrients: vitamins and minerals per serving (can be in grams/mg or % daily value)
Would you consider this a nutrient dense food/drink? Why or why not?
Would you consider this a healthy option overall? Why or why not?
Is this something you eat/drink often, sometimes, rarely, or never?
Feel free to include any additional information as you see fit. Responses should include all of the above 7 items, and should be written in complete sentences. Please reach out if you have any questions. Thank you!

Module 10 Discussion – Eating Disorders, Nutritional Support

In this video a 12 year old girl, Briana, is struggling with morbid obesity. She weighs over 300 pounds. She has been told that being this overweight will affect her health. She also feels very self-conscious about her weight and is bullied by her classmates. Briana’s parents express concern about her health as well. When her mother is interviewed about what food she serves the family she appears to be very interested in making any necessary changes. A trip to the market to find out what she purchases for family meals reveals that she does not seem to know what would be best to prepare for Briana so she can lose weight. Briana’s mother appears to be “stuck” on buying what she thinks are healthy foods which includes canned vegetables and very little fresh fruit and vegetables.