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Nutritional Pathology

Nutritional Pathology
Prepare a complete report on your chosen condition/disease which should include the
1. A detailed description of the disease:
Explaining what it is- which organ systems are affected by functional and structural
Detailing the symptoms according to their chronological progression & Discussing long
term complications.
2. Explain the significant causative factors- consider physical/mental/emotional/nutritional
a) Contributory causes (Dietary, Environmental, Addictions)
b) Exciting causes (anger, grief, emotional trauma, stress responses)
c) Specific causes (infection, poison, injury)
d) Predisposing cause (hereditary, genetic, congenital)
2. A discussion of the specific nutritional recommendations involved in controlling,
preventing, and/or treating the disease, specifically WHY and HOW dietary factors
are implicated in the condition.
Discuss the role of a) Macro and b) Micro-nutrients for ameliorating the condition. For
a) The importance of Protein or Therapeutic Fatty acids for specific organ systems with
guidance regarding sources and daily required amounts, serving/portion sizes.
b) The role of Therapeutic doses of Vitamins/Minerals for balancing cellular functions
of the affected organ systems. For example: the role of Mg/K/Ca in Neurological or CVS
diseases. Include the main food sources of the listed nutrients.
c) Incorporating the 4R protocols if applicable (will be discussed in detail in further lectures)
3. A one page, point form summary of the previously detailed dietary protocol and
supplement recommendations
a) Dietary: Summarize the approximate daily requirement for caloric, protein, COH and
fat intake or restrictions; The number of servings of vegetables, fruits, proteins, COH,
oils, nuts & seeds, legumes, dairy substitutes; Provide guidance on serving sizes. (see
separate hand-out)
b) Supplementation: Provide guidance on the doses of the recommended therapeutic
supplements in appropriate units.
ie Ca – 1000mg elemental amount/day or 500 mg with BR and 500mg with Dinner.
Mg- 500 mg elemental amount/day or 250 mg w. Br and 250 mg w. Dinner
Please consider your clients compliance and prioritize your recommendations for fast and
effective symptom amelioration and the long term correction of the causative factors.
(consider dosage guidelines covered in course notes)
4. A varied 7-day menu plan of breakfasts, lunches, dinners, and snacks in chart form listing all foods, drinks recommended, serving amounts provided
ie 10-12 walnut halves for snack or 2 poached eggs with a slice of 100% Spelt or Rye toast or 1 cup of blueberries for snack or unlimited amount of crunchy raw vegetables for snack or 3 oz of salmon for lunch with 1 cup steamed broccoli, ½ cup quinoa and unlimited but @ least 1 cup of non-starchy raw veg.s
Also include a point-form list of 2-3 health benefits of each planned meal reflecting your therapeutic recommendations for the specific condition
E.g. Breakfast (for CVS support as an example)
? Source of Omega-3 EFA
? Source of Mg, Ca, K
? Source of Vitamin E
5. Provide all relevant recipes or food preparation instructions for use in your menu plan, assuming your client is a novice of food preparation. You CANNOT simply insert photocopies or printed internet downloads. However, you may use their content to revise the recipe to suit the appropriate recommendations to your client, provided you cite the source.
NOTE: Writing format:
Title page: Write the name of your chosen condition at the top center of the title page (increased font size & bold type) followed by the format according to IHN writing guidelines/requirements.
Essay section format should be single spaced with well separated paragraphs, utilizing bold type, underlining, formatting with bullets/numbering if needed for better usability as a client handout. (12 pt. Times New Roman)
Your whole report should be referenced with appropriate MLA format. ie. Murray pg 321.
MLA citation format is required for internet references as well. Plagiarism is penalized by Failing the course and academic probation.
Please see IHN writing guidelines or the web links below : www.library.ubc.ca/home/about/instruct/mlastyle.html
www.writinghelp-central.com/mla-citation- for Referencing and Bibliography of sources.
For recipes, be sure to cite the original source including any cookbooks, magazines, or internet sites for each recipe.
Please include the evaluation form/marking sheet at the back of the assignment.
Put the name of your chosen topic as a “Header” on the top right hand corner of each page. Make sure of using the tool “Spell check” on completion of your work.
Late submissions are penalized by a 5% deduction off the marks for each day of late submission.

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