For this project, you will identify a case study and then develop a nutritional care plan for the client associated with that case. You should begin working on your project in advance of Week 5 as you construct the details of your case.

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My case study is an African American woman with type 2 diabetes aged between 25 and 45. Pre-diabetes has been detected and she is now at high risk of developing type 2 diabetes. The client’s current medications include Metformin and Januvia, which she takes on a daily basis. Lab results show that her blood sugar level is slightly higher than normal. In addition, she has high cholesterol levels and low HDL. Her triglyceride level also shows a slight increase. The client also has a BMI of 30kg/m2.

This nutritional plan is designed to help the client achieve better glycemic management by encouraging healthy lifestyle and eating habits. By doing so, she will reduce her chances of developing type 2 diabetic complications or even develop it. This plan will provide specific strategies for improving dietary quality through a reduction in processed foods and an increase of nutrient-dense foods like vegetables, fruit, whole grains, lowering cholesterol by diet modification, as well as helping the client reach a healthy weight with increased physical activity. Plan will include a focus on carbohydrate consumption and monitoring blood glucose throughout the day.