Running Head: PROJECT TASK WEEK 6 1
Project Task Week 6
Nutritional Care Plan
During pregnancy, women should focus on eating more healthy food to help make the baby to develop. During pregnancy period, a woman requires more than 300 additional calories every day. These calories are required to reach the recommended amounts of weight gain in pregnancy. Losing weight during pregnancy is not a good idea.
Lifestyle aspects including the nutrition will play a very crucial role.
Nutrition assessment for the patient
Coronary Artery disease
Coronary Artery Bypass Graft
Disorder of lipid metabolism
Overall guidance of disorder of lipid metabolism
It is advisable for the patient who developed some cardiac problems to receive assessment and risk estimation and formulation of management plan should be developed. She has simple lesions and and low pregnancy risk hence Level 3 care is important. She can be managed from home hence cardiac follow up will not be too often. Her cardiac follow up will consist of echocardiography and clinical assessment depending on the underlying lesion and on symptoms. ECG monitoring is necessary.
Multidisciplinary team must be involved in the management of the pregnancy with the core members being gynecologist and cardiologist, and when the delivery approaches, the neonatologists and the anesthetist will be involved.
During delivery, vaginal delivery is preferred, since caesarian delivery is associated with a lot of blood loss and high thrombus-embolic and high infection risks Pezzana, A., Cereda, E., Avagnina, Malfi, Paiola, Frighi & Amerio, 2015).
Nutrition education teaching session
During pregnancy period, consumption of variety of foods is important in meeting both the baby and mother’s needs. Each mother’s chloride needs are different. During pregnancy, the diet taken has to nourish both the baby and the baby, thus it is essential to choose a specific food from each group which will supply large amounts of minerals and vitamins.
Choosing bread and cereal products which are fortified with iron, along with prenatal vitamins will assist in meeting the increased need for iron during the pregnancy period. Also consuming 8 – 10 glasses of water in a day and one should reduce consuming beverages which contain caffeine. One should choose a vegetable or one fruit which good source of Vitamin C like; oranges and their juice, broccoli, green leafy vegetables, melons and 100% fruit juice fortified with Vitamin C.
Consuming food rich in folic acids, examples; Leafy dark greens, dried peas and beans, citrus fruits and juices berries and cereal bars. Choosing at least one vegetable or fruit in a day will provide Vitamin A, example; leafy dark green vegetables and tomatoes and tomato products. Choosing foods rich in fiber will help in reducing constipation such as; cereal products and whole grain breads, fresh or frozen fruits and vegetables and cooked beans legumes and peas. Foods not recommended
Beverages – During pregnancy, avoid alcohol, limit caffeine and herbal teas.
Fish, meat and poultry – Avoid shark, raw meat, sword fish, king mackerel and tilefish. (Other types of fish should be limited to 12 ounces per week or less.
Milk and dairy products – Avoid raw cheese and other dairy products like feta, brie and blue cheese.
Others – Limit sugar substitutes unless advised otherwise by doctor.
New diet tip
It should be understood that, during pregnancy, the mother and the baby are at great danger to contracting food-borne illnesses which may lead to pregnancy complications. Important tips include; washing hands in soapy, warm water before cooking, cook meat, fish, or poultry until well done, keep meat products well refrigerated until they are ready to be cooked, keep hot foods hot and cold foods cold, and keep refrigerators at 35-40F.
After delivery, eating healthy diet is still crucial. Balanced meal plan helps the body to heal effectively. Breastfeeding the baby, the diet which is taken helps to nourish the young baby. Plenty of fluids and additional calories every a day will help during the breastfeeding period (Bhutta, Rizvi, Gaffey, Walker & Horton, 2013).
Bhutta, Z. A., Das, J. K., Rizvi, A., Gaffey, M. F., Walker, N., Horton, S., … & Maternal and Child Nutrition Study Group. (2013). Evidence-based interventions for improvement of maternal and child nutrition: what can be done and at what cost?. The Lancet, 382(9890), 452-477.
Pezzana, A., Cereda, E., Avagnina, P., Malfi, G., Paiola, E., Frighi, Z., … & Amerio, M. L. (2015). Nutritional care needs in elderly residents of long-term care institutions: Potential implications for policies. The journal of nutrition, health & aging, 19(9), 947-954.