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IBS Symptoms

People with IBS have symptoms that can include:

Diarrhea (often described as violent episodes of diarrhea)

Constipation

Constipation alternating with diarrhea

Belly pains or cramps, usually in the lower half of the belly, that get worse after meals and feel better after a bowel movement

A lot of gas or bloating

Harder or looser stools than normal (pellets or flat ribbon stools)

A belly that sticks out

Mucus in your poop

Feeling like you still need to poop after you just did

Food intolerance

Tiredness

Anxiety

Depression

Heartburn and indigestion

Headaches

Needing to pee a lot

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CCIP WEEK 1 - MOCK DIETARY LOG FOR ONE DAY

• Breakfast:
Roasted Sweet potato
Egg Whites
Glass of Celery and Orange Juice
• Lunch:
Whole wheat veggie burrito
Banana
Water
• Snack:
Tortilla Chips and homemade salsa
• Dinner:
Baked Lemon herb chicken steamed cauliflower, roasted red potato

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My name is Nathaniel but you can call me Nate. I am from Washington DC. But have lived in over 15 states and 2 countries. I am pursuing my MS in Nutrition. Love to cook, play sports, hike, and make music to name a few. I chose this course because it is apart of the program for the MS in nutrition.  I was a prior Hospital Corpsman in the U.S NAVY for 5 years. I left service in 2019 and have been going to JWU since 2 days after discharge. Just received my Bachelors in Culinary Nutrition and got My A.A.S in culinary arts the year before. 

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My name is Nathaniel but you can call me Nate. I am from Washington DC. But have lived in over 15 states and 2 countries. I am pursuing my MS in Nutrition. Love to cook, play sports, hike, and make music to name a few. I chose this course because it is apart of the program for the MS in nutrition.  I was a prior Hospital Corpsman in the U.S NAVY for 5 years. I left service in 2019 and have been going to JWU since 2 days after discharge. Just received my Bachelors in Culinary Nutrition and got My A.A.S in culinary arts the year before. 

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Check Out My Culinary Journey on Instagram, Tik Tok or Facebook @NATESKREATIONKITCHEN

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Check Out My Culinary Journey on Instagram, Tik Tok or Facebook @NATESKREATIONKITCHEN

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3 Topics that stand out and are interesting to me are:                              - Cholesterol and Lipoproteins: Synthesis, Transport, and Metabolism                                                -Regulation of Fuel Utilization in Response to Physical Activity                   -Regulation of Fuel Utilization in Response to Food Intake

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3 Topics that stand out and are interesting to me are:                              - Cholesterol and Lipoproteins: Synthesis, Transport, and Metabolism                                                -Regulation of Fuel Utilization in Response to Physical Activity                   -Regulation of Fuel Utilization in Response to Food Intake

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These topics are interesting to me because they deal with how our bodies react to certain manipulation due to food intake and physical activity which can vary from person to person.

I chose cholesterol transport because I feel as though it is a very important part in heart health and staying healthy through your life time. Also its journey and multiple roles in the bodies intriguing.

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They eat more than the average human - a staggering amount. JWU Charlotte Culinary Nutrition major Nate Williams '22 knew he had his work cut out for him when he described "a huge, monstrous" customer who placed an order for 25 wings, three burgers and one chicken patty. For his lunch! Williams says there were plenty more orders just like that during his summer training camp internship with the NFL team, the Jacksonville Jaguars - players who needed a lot of fuel for their strenuous workouts.

It took Williams time to acclimate to the pace: "I was overwhelmed at first! I was searing 150 to 250 pieces of salmon at once. My day would start at 6 or 7am, and end about 10 hours later. I was feeding players, coaches, staff, security, trainers, and assistants - about 250 people a day."

For someone studying nutrition, Williams says it made him wince watching some of the players devour burger upon burger and piles of wings.

So, during his three-month internship at TIAA Bank Field in Jacksonville, Florida, he drew on his JWU education and took on the challenge of providing nutritionally-sound food for the players, including those linemen and defensive tackles who weigh as much as 300 pounds and require nearly 9,000 calories a day to maintain their weight. While the so-called "Cardiac Jags" earned their nickname for making comeback wins and winning nail-biters, Williams wanted to make sure that was the ONLY reason for the team's nickname.

"I created a half dozen vegan recipes and offered more of a variety of vegetables," Williams explained. "I fortified the pasta sauces with spinach, kale, and anything else to make the food more nutritionally dense and healthier without affecting the flavor too much. I noticed when talking to the players that most of them were under the impression they would just burn off the food they ate in the gym or on the field. They can burn off calories, but they can't burn off hypertension, heart disease, and cancer."

"I am grateful for every staff member, culinary instructor, and mentor that helped me prepare for this opportunity."

Before joining JWU, Williams served as a Hospital Corpsman in the Navy where he helped treat chronic diseases and broken bones; provided x-rays and immunizations; and treated as many as 50 patients a day. Since then, he has dedicated his life to channeling his prior medical training into a new vision of how to feed people for wellness.

"I created vegetable medleys, vegan mac and cheese, veggie fried rice, vegan chili, and mushroom shawarma wraps. I didn't get to make all these recipes there, but I got to make a few, and I submitted a document to the registered dietician to be able to later reference in case they picked up a vegan/vegetarian player."

One of Williams' favorite College of Food Innovation & Technology teachers, Associate Professor Daina Soto, explains his success: "Our Culinary Nutrition bachelor's degree prepares students for a growing range of in-demand career opportunities. Williams' experience is a testimony to how this degree can give students the tools to lead in all aspects of food, health, and social responsibility. I can see how both Applied Nutrition and Vegetarian Cuisine helped him during his internship. Both classes empower students to create dishes, through guided experimentation, using their foundational knowledge to make nutritious food taste great. It really is a mindset. Recently he shared with his classmates that he desires to create 'beautiful nutrition-packed dishes that change the way people view healthy food,' and he is obviously off to a great start."

"I created a half dozen vegan recipes and offered more of a variety of vegetables."

That "great start," Williams recalls, included making a difference, and an impression, each day. "Every class I took at JWU prepared me to complete the tasks of the internship. I honed my time management and organizational skills, took advantage of networking, and enjoyed the camaraderie and teamwork of working side-by-side with my small chef-team of five." (That team also included a JWU Providence intern, Peter Reynolds.)

"It was back-breaking work, I'm not gonna lie," says Williams. "But what a confidence booster! And I tried to make a professional impact on those around me by creating a positive work environment, teaching various techniques learned at JWU, and taking pride in the food that was sent out every day. I wanted them to see my passion and drive. I am grateful for every staff member, culinary instructor, and mentor that helped me prepare for this opportunity."

JWU Charlotte Academic & Career Excellence Advisor Jodi Wood suggested Williams for the internship: "With his attention to detail, passion for his field, and the ability to work through any hurdles with a professional and positive attitude, he was a great candidate for the opportunity with the Jacksonville Jaguars."

Williams was offered a job on the spot but says his education comes first, as well as getting his food truck concept, Nate's Kreation Kitchen, licensed and permitted. He knows eating healthy is trending, so he's anxious to share his Asian and Latin-inspired creations - just not necessarily in the quantity required for a defensive tackle. Just enough for us mere mortals!

Explore JWU from Home Apply to JWU

TOP: NATE WILLIAMS '22 IN THE STANDS AT TIAA BANK FIELD IN JACKSONVILLE, WHERE THE JAGUARS HAVE THEIR SUMMER PRACTICE SESSIONS. BELOW: NATE WORKING IN HIS JWU NUTRITION LABS, CHARLOTTE.

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How Nate Williams Spent His Summer Feeding Hungry NFL Players

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They eat more than the average human - a staggering amount. JWU Charlotte Culinary Nutrition major Nate Williams '22 knew he had his work cut out for him when he described "a huge, monstrous" customer who placed an order for 25 wings, three burgers and one chicken patty. For his lunch!

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CULINARY NUTRITION PROGRAM JWU CHARLOTTE 

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CULINARY NUTRITION PROGRAM JWU CHARLOTTE 

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Culinary Nutrition Program in Charlotte, North Carolina

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There are many products and supplements that advertise getting rid of IBS Symptoms, the most effective in my opinion is a lifestyle change to better manage symptoms and stay off of supplements and medication. These small changes can help you live with this dietary restriction.
Women should also know that they are twice as likely to be susceptible to this.

-Reduce dairy intake and find alternatives to the dairy foods you love that are plant based.

- Reduce high fat and highly processed foods such as fast foods and frozen foods

-Drink More water and fluids everyday

-Don't smoke.

-Learn to relax, either by getting more exercise or by reducing stress in your life.

-Eat smaller meals more often instead of big meals.

-Keep a record of the foods you eat so you can figure out which foods bring on bouts of IBS.

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“Irritable Bowel Syndrome: A Review.” Https://Www.Ncbi.Nlm.Nih.Gov/, www.ncbi.nlm.nih.gov/pmc/articles/PMC5453305. Accessed 18 Mar. 2022.

“DEFINE_ME.” Https://Www.Thelancet.Com, secure.jbs.elsevierhealth.com/action/cookieAbsent. Accessed 18 Mar. 2022.

“Irritable Bowel Syndrome - Symptoms and Causes.” Mayo Clinic, 1 Dec. 2021, www.mayoclinic.org/diseases-conditions/irritable-bowel-syndrome/symptoms-causes/syc-20360016.

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30Y/O F is experiencing symptoms characteristic of IBS.
Has a family history of digestive issues. Pt reports feelings of stomach discomfort and cramping. Pt also state that diet is filled with mostly high processed food such as fast food and ready to eat meals from grocery store. Pt also has discomfort after eating dairy.

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Living Positively with Irritable Bowel Syndrome

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I found a perfect resource page that lets donors know what they could be facing if they choose to be organ donors. This webpage takes the stress and fear of being a living donor and places the reader in a more knowledge-focused space. This is important because the more informed the donor is, the better. I feel like a person who is well informed on this decision would be more likely to go through it. Being an organ donor is already a hard decision, and I would want the donor to be as comfortable and educated as possible.

Things that I felt this webpage does well is not sugar coating the possible side effects. Pain, Infection, kidney damage, blood clotting, and more are real things that go into making and living with this decision. These are all things that are listed on the website. With this big decision, I hope that I have a genuine and up-front resource to help me make an informed decision. With all the risks listed, they have a short excerpt that explains what they are. This was particularly helpful.

While I enjoy the website being upfront, this is a lot of information to digest in just one sitting. I would want a real person who could explain some of these risks to me. In the website's defense, it does state, "The risks associated with surgery and donation should be discussed with your transplant team."

In conclusion, this was a pretty informative and straight-to-the-point website that helps donors assess their risk when making this potentially life-changing procedure.

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What are the risks of surgery?

It is quite normal for a donor and the donor's family to have fears and concerns about potential complications. This might be felt by some as reluctance to donate, yet it is natural reaction to a major surgery. Potential donors should speak openly with the transplant team about these fears. All conversations between the living donor and the transplant team and the results of medical testing will be kept confidential.

Both laparoscopic and open surgery has different benefits and risks, which potential donors should discuss with the transplant team.

The surgery involves the same level of risk for the donor as any other major surgery. The majority of complications following surgery are minor and may cause a longer hospitalization. The risks associated with surgery and donation should be discussed with your transplant team, and include:

1. Pain. You will receive medication for pain after the surgery.

2. Infection. An infection can delay the healing process or cause scarring or other problems. If the wound from the surgical incision becomes infected, it will be treated with antibiotics. Antibiotics are powerful medicines that fight bacterial infections.

3. Pneumonia. Surgery increases the risk for pneumonia (an inflammation of the lungs caused by bacteria or a virus). You will be asked to cough and breathe deeply during your recovery period. Taking a deep breath and coughing forces air to the bottom of your lungs, which helps to expand them and lessens your risk for pneumonia.

4. Damage to the kidney. There is a possibility that the kidney could become damaged during the surgical procedure. Every attempt will be made to minimize this risk.

5. Blood Clotting. You will be encouraged to move around as soon as you can after surgery. This will stimulate blood circulation to help prevent blood clots.

6. Collapsed lung. The kidney is close to the lung, and the pleura (the space around the lung) may be inadvertently opened during surgery. If this happens, the lung may collapse. The doctors would then insert a tube into the chest to expand the lung.

7. Urinary tract infection. This is an infection of the bladder or kidneys. It can be treated with antibiotics.

8. Allergic reaction to anesthesia. Anesthetics are drugs that prevent pain. During the evaluation process, the transplant team will try to identify any allergies you might have. If you have an allergic reaction to anesthesia, the doctor will take immediate action to correct the problem.

9. Death. There is always a risk of death with any major operation. However, the risk of death from surgery for living kidney donors is very low. Living donors undergo careful pre-operative testing and evaluation to make sure they are healthy enough for surgery. In one study of over 80,000 living kidney donors, death from surgery was 3.1 per 10,000 donors. This rate has not changed for the last 15 years.

A CONVERSATION CAN SAVE A LIFE.

Need help getting the conversation started?

About NKF Cares

NKF Cares is a free, confidential hotline with trained professionals ready to answer your questions or concerns. Our peer-mentoring program, NKF PEERS, connects anyone affected by kidney disease with an informed and supportive mentor who has already been through the process.

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What are the risks of surgery? It is quite normal for a donor and the donor's family to have fears and concerns about potential complications. This might be felt by some as reluctance to donate, yet it is natural reaction to a major surgery. Potential donors should speak openly with the transplant team about these fears.