Nutrition brochure

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Nursings primary focus is on the promotion of wellness and disease prevention. In this assignment you will develop and implement a patient educational brochure to educate your patient on the nutritional considerations of a specific disease process. Use any type of publisher software you choose to create your brochure. Information must be in the form of a patient educational brochure.

Need help? Here’s a YouTube video on creating a trifold brochure:

Develop a trifold instructional brochure on the nutritional aspects of one of the disorders below:
Type 2 Diabetes
Hypertension
Coronary Artery Disease
Chronic Kidney Disease
Cancer
HIV/AIDS
Include in your brochure all points below:
Explanation of the pathophysiology of the disorder. Provide 4 risk factors OR 4 symptoms of the disorder.
Two common, specific medications (not classifications of medications) used for the disorder. Explain how medications work to treat the disorder. Include 3 nutritional considerations for each medication. (Example: food interactions, foods to avoid, foods to take with medication).
Identify an evidence-based diet to prevent or reduce the incidence of the disorder.
Include at least 3 specific foods that should be included in the diet, provide rational for why foods should be included in the diet for this disease process.
Include at least 3 specific foods that should be avoided in the diet, provide rational for why the foods should be excluded from the diet for disease process.
Examples of Evidence-based diets:
Dash diet
Mediterranean diet
Low carb diet
Low sodium diet
Low fat diet
Modified fiber and bland diet
Protein restricted
High protein diet
Include the information for at least 2 patient resources. One resource on the evidence-based diet and 1 resource on the disorder. Include name of organization and URL for the citation.
Include images or clipart to support your information. Trifold brochure should look professional.

 

Sample Solution

Disease: Type 2 Diabetes

Front Panel

Title: Nutrition for Type 2 Diabetes: A Guide to Healthy Eating

Image: A person enjoying a colorful and balanced meal

Inside Panel 1: Understanding Type 2 Diabetes

Pathophysiology: Type 2 diabetes is a chronic condition characterized by the body’s inability to produce enough insulin or effectively use the insulin it produces. This leads to high blood sugar levels.

Risk Factors:

  • Obesity
  • Family history
  • Age
  • Physical inactivity

Common Medications:

  • Metformin: Works by decreasing glucose production in the liver and increasing insulin sensitivity.
    • Food Interactions: May interact with certain medications, such as ACE inhibitors and beta-blockers.
    • Foods to Avoid: Excessive alcohol consumption can increase the risk of lactic acidosis.
    • Foods to Take With: Metformin can be taken with or without food.
  • Glucagon-like peptide-1 (GLP-1) receptor agonists: Mimic the effects of a naturally occurring hormone that helps regulate blood sugar.
    • Food Interactions: May interact with certain medications, such as beta-blockers.
    • Foods to Avoid: Excessive alcohol consumption can increase the risk of hypoglycemia.
    • Foods to Take With: GLP-1 agonists should be taken before meals.

Inside Panel 2: The DASH Diet for Diabetes

The DASH (Dietary Approaches to Stop Hypertension) diet is a healthy eating plan that emphasizes fruits, vegetables, whole grains, low-fat dairy products, lean protein, and limited amounts of added sugars, saturated fat, and sodium.

Foods to Include:

  • Fruits and vegetables: Aim for at least 5 servings of fruits and vegetables per day.
  • Whole grains: Choose whole grains over refined grains, such as brown rice, quinoa, and whole-wheat bread.
  • Lean protein: Opt for lean sources of protein like fish, poultry, beans, and lentils.
  • Low-fat dairy: Include low-fat dairy products like yogurt and milk.

Foods to Avoid:

  • Added sugars: Limit sugary drinks and desserts.
  • Saturated and trans fats: Choose lean meats and avoid processed foods high in saturated and trans fats.
  • Sodium: Reduce sodium intake by limiting processed foods and using herbs and spices for flavor.

Back Panel

Resources:

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