Assess Mrs. Clarke's recent diet history. How does this compare to her estimated energy and protein needs? Identify foods that may potentially aggravate her IBS symptoms

What will be an ideal response?


• Mrs. Clarke's current diet is adequate and varied.
• She does consume foods that may increase gas production such as asparagus, lentils, and kidney beans.
• She does identify eating foods from the FODMAP list "often," which may increase fermentation and contribute to her symptoms of IBS. FODMAP foods Mrs. Clarke eats include:
1) Asparagus
2) Lentils
3) Kidney beans
4) Milk
5) Sugary foods such as cookies cake, ice cream, etc.
6) Peaches, dried fruits
7) Sugar-free candies which may contain sugar alcohols
•. Her snack foods are usually high in fat, which may also contribute to IBS, although it seems that the patient is working toward change. These foods high in fat may be contributing to elevated cholesterol and triglyceride levels as well.
• Patient seems to be exceeding caloric needs for weight loss, although calorie consumption is hard to compare to needs since portions of her diet recall were not given.
• Patient seems to be consuming adequate protein based on meat and legume consumption from dietary recall.
• Patient consumes quite a bit of sugar alcohols which may be contributing to symptoms.

Nutritional Science

You might also like to view...

Which of the following statements is true of the regulation of iodine in the body?

A) Goitrogen can increase the ability of the thyroid gland to utilize iodine. B) During periods of iodine deficiency, thyroid-stimulating hormone production decreases. C) Thyroid-stimulating hormone production increases when excess iodine is consumed. D) Iodine not needed by the body is excreted in the urine.

Nutritional Science

Pregnant women should ________ raw or undercooked animal foods and unpasteurized milk

A) eat moderate amounts of B) avoid C) boil D) thoroughly cook

Nutritional Science

What is alpha-linolenic acid?

Nutritional Science

Which of the following is a major contributor to the world's supply of food energy?

a. Barley b. Maize c. Rye d. Sorghum e. Adzuki beans

Nutritional Science