CASE STUDY 1: Headaches

A 20-year-old male complains of experiencing intermittent headaches. The headaches diffuse all over the head, but the greatest intensity and pressure occurs above the eyes and spreads through the nose, cheekbones, and jaw.

To Prepare

• By Day 1 of this week, you will be assigned to a specific case study for this Case Study Assignment. Please see the “Course Announcements” section of the classroom for your assignment from your Instructor.
• Also, your Case Study Assignment should be in the Episodic/Focused SOAP Note format rather than the traditional narrative style format. Refer to Chapter 2 of the Sullivan text and the Episodic/Focused SOAP Template in the Week 5 Learning Resources for guidance. Remember that all Episodic/Focused SOAP notes have specific data included in every patient case.

With regard to the case study you were assigned:

• Review this week’s Learning Resources, and consider the insights they provide about the case study.
• Consider what history would be necessary to collect from the patient in the case study you were assigned.
• Consider what physical exams and diagnostic tests would be appropriate to gather more information about the patient’s condition. How would the results be used to make a diagnosis?
• Identify at least three possible conditions that may be considered in a differential diagnosis for the patient.

The Case Study Assignment

Use the Episodic/Focused SOAP Template and create an episodic/focused note about the patient in the case study to which you were assigned using the episodic/focused note template provided in the Week 5 resources. Provide evidence from the literature to support diagnostic tests that would be appropriate for each case. List five different possible conditions for the patient’s differential diagnosis, and justify why you selected each. 

Please submit Meal Planning for Lipids Assignment in the appropriate folder on the Assignment Page.

All written assignments must contain APA in-text citations and end-of-text citations.

Part A – Respond to the following questions in complete sentences and paragraphs. This section should be at least 12 sentences and have at least 2 citations.

What is the AMDR in the United States for fat in the diet?
What are some of the cardiovascular concerns regarding fats and oils?
What fats and oils are considered as bad for the cardiovascular system? What are the consequences of having those fats and oils in the diet?
What fats and oils are considered as good for the cardiovascular system?
What was your perception of dietary fat before reading this week’s resources?
How has your perception changed?

Part B – Below is a sample one-day menu for Mrs. Sprat. Her doctor just told her she is at risk for developing heart disease since her cholesterol is a little high. The doctor has asked her to meet with a registered dietitian to learn more about heart-healthy fats to include and which unhealthy fats to avoid. She hopes to meet with a dietitian next week, but in the meantime, she needs help making these changes.

List five suggestions for Mrs. Sprat’s diet. Provide only changes that address the goals with her meal planning as mentioned above. Tell her which food she should omit and with what you would replace it. You may also change portion sizes. Highlight (yellow only please) or bold the item you are changing and list the original saturated fat and cholesterol of that item. If the original item contains any trans-fat, also list that. Then, write the change next to that and list the saturated fat and cholesterol content after the substitution. You must document the source(s) of your saturated fat and cholesterol data with complete APA citations. None of your changes may increase the saturated fat or cholesterol amounts. All of your changes must decrease either the saturated fat or the cholesterol content of that item by at least 10%. You may make more than five changes, but if you do, you will only receive full credit when all changes correctly match the assigned directions.

Breakfast
8 oz. whole milk
8 oz. orange juice
2 fried eggs (fried in butter)
2 slices sourdough toast with 1 tablespoon butter

Snack
1/2 peanut butter and jelly sandwich: 1 slice white bread, 1 tablespoon Skippy peanut butter, 1 tablespoon grape jelly

Lunch
8 oz. cream of tomato soup
1 oz. potato chips
1 sandwich: 2 oz. turkey, 1 oz. salami, 2 slices white bread, 1 tablespoon mayonnaise
8 oz. grape juice

Snack
6 oz. fruited yogurt, sweetened, whole milk

Dinner
5 oz. dark meat chicken, fried
1 medium baked potato with 1 tablespoon butter, 1 tablespoon sour cream, and 1 tablespoon bacon, chopped
1/2 cup cooked broccoli with 1 tablespoon butter
8 oz. cola
4 oz. whole milk

Snack
1/2 cup chocolate ice cream