Scribd Logo
Upload

Welcome to Scribd!

  • 693 views

    Adime

    Uploaded by

    api-294212644
    1. The patient is a 31-year-old female with a history of IBS and weight gain who experiences frequent GI discomfort. 2. She has been diagnosed with altered GI function likely due to carbohydrate intolerance based on her history and routine consumption of FODMAP foods. 3. The intervention plan is to educate the patient on the low-FODMAP diet, develop a 6-week elimination diet plan and goals for food tracking and meal preparation, then slowly reintroduce FODMAP foods while monitoring symptoms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Adime

    Uploaded by

    api-294212644
    693 views4 pages
    1. The patient is a 31-year-old female with a history of IBS and weight gain who experiences frequent GI discomfort. 2. She has been diagnosed with altered GI function likely due to carbohydrate intolerance based on her history and routine consumption of FODMAP foods. 3. The intervention plan is to educate the patient on the low-FODMAP diet, develop a 6-week elimination diet plan and goals for food tracking and meal preparation, then slowly reintroduce FODMAP foods while monitoring symptoms.

    Original Title

    adime

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    1. The patient is a 31-year-old female with a history of IBS and weight gain who experiences frequent GI discomfort. 2. She has been diagnosed with altered GI function likely due to carbohydrate intolerance based on her history and routine consumption of FODMAP foods. 3. The intervention plan is to educate the patient on the low-FODMAP diet, develop a 6-week elimination diet plan and goals for food tracking and meal preparation, then slowly reintroduce FODMAP foods while monitoring symptoms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    693 views4 pages

    Adime

    Uploaded by

    api-294212644
    1. The patient is a 31-year-old female with a history of IBS and weight gain who experiences frequent GI discomfort. 2. She has been diagnosed with altered GI function likely due to carbohydrate intolerance based on her history and routine consumption of FODMAP foods. 3. The intervention plan is to educate the patient on the low-FODMAP diet, develop a 6-week elimination diet plan and goals for food tracking and meal preparation, then slowly reintroduce FODMAP foods while monitoring symptoms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4
    At a glance
    Powered by AI
    The patient has a long history of IBS and experiences frequent GI discomfort. Testing showed no celiac disease. The patient's diet is high in FODMAPs which may be exacerbating GI symptoms. A low-FODMAP diet is being recommended.

    The patient's nutrition diagnosis is altered GI function related to possible dietary carbohydrate intolerance as evidenced by a history of IBS and daily abdominal symptoms. Their diet is high in FODMAPs.

    The patient is being recommended to follow a low-FODMAP elimination diet for 6 weeks to help manage GI symptoms. They will then slowly reintroduce foods to identify triggers.

    ADIME

    1. Nutrition Assessment:

    Age: 31 years old

    Gender: Female

    Height: 57

    Weight: 180

    Race: White

    BMI: 28.2

    Weight change: gained 60 lbs in 10 years

    Nutrition Relevant Labs:

    Tested negative for celiac disease on 1/3/2013 (tTG-


    IgA test)

    Sm intestine biopsy confirmed negative celiac disease


    diagnosis on 3/12/14.

    IBS diagnosis 13 years ago (March 2000)

    Estimated from 24 hour recall energy intake:

    2,000 2,500 kcal/day

    Recommended total energy intake 1,800 kcal / day

    Estimated from 24 hour recall:

    Reveals routine consumption of fermentable, Oligo, Di,


    Mono-saccharides, and Polyols (FODMAPs)

    Physical activity:

    1 time per week for 1.5 hrs (volleyball)


    GI symptoms:

    Client complains of frequent GI discomfort including


    bloating, wind, diarrhea, constipation and pain >10 days
    per month

    Client indicates occasional GI symptom relief when


    following a Gluten-free diet, but not always

    2. Nutrition Diagnosis

    Altered GI function related to possible dietary carbohydrate


    intolerance as evidence by a +10-year history of IBS, negative
    tTG-IgA test/ negative celiac disease diagnosis; patient reports
    daily abdominal pain including wind, pain, constipation, diarrhea
    and bloating; diet reveals routine consumption of Fermentable,
    Oligo, Di, Mono-saccharides, and Polyols (FODMAPs).

    3. Intervention

    Provide client with educational materials related to the low-


    FODMAP diet and elicit feelings, concerns, and ideas for
    adherence.

    Collaborate to develop a plan regarding the suitable food


    alternatives based on patient feedback during the 6-week
    elimination phase of the diet to ensure adherence and adequate
    RDI intakes.

    Collaborate to develop a plan for reintroduction of individual


    foods high in FODMAPs one by one and discuss the techniques
    used to assess client reported GI symptoms after 6-week period.

    Before starting treatment, ask patients to rank the severity of


    their GI symptoms and fecal consistency/number of stools per
    day on a standardized scale.
    Counseling Goals

    1. Hold collaborative education counseling session with client to:

    a. Elicit patient feelings, concerns and ideas for adherence


    to the diet.

    b. Explain the role of diet in IBS and FODMAP concept

    c. Outline which foods high in FODMAPs / low in FODMAPs

    d. Discuss the process and purpose of temporary


    elimination diet

    e. Describe difference between low FODMAP and gluten-


    free diet

    2. Provide patient with various recourses to help in the


    understanding of FODMAP foods, meal planning tips, recipe
    modifications and support groups etc.

    Client Goals: Be able to:

    1. Properly identify foods and ingredients high in FODMAPs

    2. (With help of RD) Put together 5 dinnertime meals that will


    take 30 minutes or less to prepare and that are compliant with
    the low-FODMAPs dietary protocols

    3. Keep a daily food journal to document food consumptions and


    symptoms

    3. Monitoring / Evaluation:

    Visit 2: After 6 weeks assess the patients adherence to the


    FODMAP diet based on food journal, and determine if the client
    was eating an adequate variety of foods to meet RDIs. Ask
    patient to repeat the standardized surveys regarding GI
    symptoms and fecal consistency / number of stools per day to
    assess a change in symptoms.

    Collaborate with patients on ideas regarding how to properly re-


    introduce FODMAPs back into diet in a controlled fashion by re-
    introducing small portions (2-3 ounces) of foods with increasing
    FODMAPS back into diet once every three days. The patient
    should continue keeping a food journal to document food
    consumption and symptoms.

    You might also like