Chapter 3: A Holistic View of MicronutrientsContent check — Nutrition, Chapter 3: A Holistic View of Micronutrients

Read the following clinical scenario and then answer the questions that follow. This case study will evolve throughout the chapter.

Curtis, a third grader who has a long history of being a picky eater, does not like getting up early, so most days he does not eat breakfast before leaving for school. He also does not like the school-provided lunch, so his aunt sends him to school with a commercially packaged and processed lunch of cheese and meat with crackers. After school, Curtis has a two-pack of toaster pastries with a glass of water, and his aunt usually makes him a box of macaroni and cheese for supper—they know he will eat it without a complaint. During his last visit to the pediatrician, Curtis’s caregivers voiced frustration with Curtis’s eating habits and wondered if he was getting all his vitamins and minerals. After checking Curtis’s height and weight, the pediatrician explained that Curtis was at the 95^th percentile for weight and advised his family to serve more fruits and vegetables and monitor his weight.

To answer the following questions, search the Internet for food label information on a combo lunch pack (such as Lunchables), boxed macaroni and cheese, and toaster pastries.

What micronutrient does the nurse assess is over the recommended amount in Curtis’s diet?

Read the following clinical scenario and then answer the questions that follow. This case study will evolve throughout the chapter.

Curtis, a third grader who has a long history of being a picky eater, does not like getting up early, so most days he does not eat breakfast before leaving for school. He also does not like the school-provided lunch, so his aunt sends him to school with a commercially packaged and processed lunch of cheese and meat with crackers. After school, Curtis has a two-pack of toaster pastries with a glass of water, and his aunt usually makes him a box of macaroni and cheese for supper—they know he will eat it without a complaint. During his last visit to the pediatrician, Curtis’s caregivers voiced frustration with Curtis’s eating habits and wondered if he was getting all his vitamins and minerals. After checking Curtis’s height and weight, the pediatrician explained that Curtis was at the 95^th percentile for weight and advised his family to serve more fruits and vegetables and monitor his weight.

To answer the following questions, search the Internet for food label information on a combo lunch pack (such as Lunchables), boxed macaroni and cheese, and toaster pastries.

What micronutrients would be increased with the addition of the fruits and vegetables as advised by the nurse?

Read the following clinical scenario and then answer the questions that follow. This case study is a follow-up to Case Study Part A.

After Curtis’s last visit to the pediatrician, his aunt tries to introduce Curtis to some of her favorite Haitian dishes, such as rice with a pork sauce, beef and pumpkin soup, and banana fritters. Curtis refuses to taste any of the native Haitian foods. His aunt is now watching several other children after school in addition to Curtis, and Curtis’s parents continue to work rotating shifts and extra hours. Curtis spends most of the school year eating the same limited number of foods for lunch, snacks, and dinner. He rejects all attempts to include fruits and vegetables in his diet; it is cheaper, easier, and faster to adhere to Curtis’s food preferences.

Curtis is sick more often than his classmates, which causes him to miss many days of school and fall behind in his work. His mom is concerned and asks the school nurse what she should do about his inability to fight infections. The school nurse indicates Curtis’s picky eating habits were contributing to frequent illness.

How could Curtis “Make Every Bite” count?

Read the following clinical scenario and then answer the questions that follow. This case study is a follow-up to Case Study Part A.

After Curtis’s last visit to the pediatrician, his aunt tries to introduce Curtis to some of her favorite Haitian dishes, such as rice with a pork sauce, beef and pumpkin soup, and banana fritters. Curtis refuses to taste any of the native Haitian foods. His aunt is now watching several other children after school in addition to Curtis, and Curtis’s parents continue to work rotating shifts and extra hours. Curtis spends most of the school year eating the same limited number of foods for lunch, snacks, and dinner. He rejects all attempts to include fruits and vegetables in his diet; it is cheaper, easier, and faster to adhere to Curtis’s food preferences.

Curtis is sick more often than his classmates, which causes him to miss many days of school and fall behind in his work. His mom is concerned and asks the school nurse what she should do about his inability to fight infections. The school nurse indicates Curtis’s picky eating habits were contributing to frequent illness.

Which vitamins should the nurse recommend to help build Curtis’s immune system?

Which vitamin has the greatest chance of toxicity if taken in large doses?

The nurse provides dietary instruction to a client who is having difficulty controlling their blood glucose level. Which mineral deficiency should the nurse anticipate?

The nurse is teaching a client how to read a supplement label. Which of the following statements by the client about what information can be included in a supplement label indicates additional instruction is needed?

The nurse is assessing a child with bowed legs. Which vitamin deficiency should the nurse anticipate is related to this disorder?

Which information should the nurse give to a client taking high doses of water-soluble vitamins?

Which vitamin supplement should the nurse recommend to a client who is trying to conceive?

Which minerals should the nurse instruct parents to include in the diet of preschool-aged children for the development of healthy bones and teeth?

Which mineral deficiency should the nurse anticipate in the client diagnosed with goiter?

Which food preparation technique should the nurse advise a client to use to prevent loss of water-soluble vitamins from the food?

Which vitamin deficiency should the nurse anticipate in the client with chronic alcohol use?