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2025 Gastrointestinal Function R H is a 74 year old black woman who presents to the family
by adminGastrointestinal And Endocrine Function 2025
Gastrointestinal Function: R.H. is a 74-year-old black woman, who presents to the family practice clinic for a scheduled appointment. She complains of feeling bloated and constipated for the past month, some-times going an entire week with only one bowel movement. Until this episode, she has been very regular all of her life, having a bowel movement every day or every other day. She reports straining most of the time and it often takes her 10 minutes at a minimum to initiate a bowel movement. Stools have been extremely hard. She denies pain during straining. A recent colonoscopy was negative for tumors or other lesions. She has not yet taken any medications to provide relief for her constipation. Furthermore, she reports frequent heartburn (3–4 times each week), most often occur-ring soon after retiring to bed. She uses three pillows to keep herself in a more upright position during sleep. On a friend’s advice, she purchased a package of over-the-counter aluminum hydroxide tablets to help relieve the heartburn. She has had some improvement since she began taking the medicine. She reports using naproxen as needed for arthritic pain her hands and knees. She states that her hands and knees are extremely stiff when she rises in the morning. Because her arthritis has been getting worse, she has stopped taking her daily walks and now gets very little exercise. Case Study Questions In your own words define constipation and name the risk factors that might lead to develop constipation. List recommendations you would give to a patient who is suffering from constipation. You might use a previous experience you might have.Based on the clinical manifestations on R.H. case study, name and explain signs and symptoms presented that are compatible with the constipation diagnosis. Complement your list with signs and symptoms not present on the case study.Sometimes as an associate diagnosis and a complication, patients with constipation could have anemia. Would you consider that possibility based on the information provided on the case study? Endocrine Function: C.B. is a significantly overweight, 48-year-old woman from the Winnebago Indian tribe who had high blood sugar and cholesterol levels three years ago but did not follow up with a clinical diagnostic work-up. She had participated in the state’s annual health screening program and noticed that her fasting blood sugar was 141 and her cholesterol was 225. However, she felt “perfectly fine at the time” and could not afford any more medications. Except for a number of “female infections,” she has felt fine until recently. Today, she presents to the Indian Hospital general practitioner complaining that her left foot has been weak and numb for nearly three weeks and that the foot is difficult to flex. She denies any other weakness or numbness at this time. However, she reports that she has been very thirsty lately and gets up more often at night to urinate. She has attributed these symptoms to the extremely warm weather and drinking more water to keep hydrated. She has gained a total of 65 pounds since her last pregnancy 14 years ago, 15 pounds in the last 6 months alone. Case Study Questions In which race and ethnic groups is DM more prevalent? Based on C.B. clinical manifestations, please compile the signs and symptoms that she is exhibiting that are compatible with the Diabetes Mellitus Type 2 diagnosis.If C.B. develop a bacterial pneumonia on her right lower lobe, how would you expect her Glycemia values to be? Explain and support your answer.What would be the best initial therapy non-pharmacologic and pharmacologic to be recommended to C.B?
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2025 Reply 1 A healthy diet requires a cautious approach often by evaluating primary features of the ingredients molecular constituents
by adminReplies 5 2025
Reply 1 A healthy diet requires a cautious approach, often by evaluating primary features of the ingredients, molecular constituents, and chemical structures. Cis fats are beneficial to cardiovascular health, and although Trans fats are unsaturated, they are still considered unhealthier than saturated fats. The differences between Cis and Trans fats vindicate the value of understanding correlations between chemical compositions and configurations in different fatty acids, including their dietary implications. Zaidan (2013) recommends going beyond nutrition facts labels to achieve an optimal food plan that excludes unhealthy fats. Here we have the original recipe that has been modified by replacing certain ingredients with healthier alternatives. Original Modified 1/3 cup shortening (to sauté vegetables) 1/3 cup shortening (to sauté vegetables) 1 ½ c diced onions 1 ½ c diced onions 2 cloves garlic 2 cloves garlic 1 ½ lb ground beef 1 lb leanest ground turkey. 1 Tbsp salt A pinch of salt and pepper to taste 2 lb tomato sauce 2 lb tomato sauce 28 oz canned tomatoes 28 oz canned tomatoes 6 oz canned tomato paste 6 oz canned tomato paste 1 tbsp oregano 4 tbsp freshly chopped parsley 2 tsp onion salt 2 tsp onion salt 1 lb lasagna noodles 1 lb lasagna noodles 2 tbsp butter (to cook noodles) 2 tbsp olive oil 16 oz ricotta cheese ½ cups of low-fat ricotta cheese. 8 oz mozzarella cheese ½ cup of low-fat mozzarella cheese 10 oz parmesan cheese ½ cup of low-fat Parmesan cheese 2 Tbsp shortening to grease pan 2 tbsp olive oil In this case, efforts to make the lasagna recipe healthier than the original one, involves substituting and altering the bulk of both saturated and unsaturated fats. Saturated fats are considered unhealthier due to the high risk of cardiovascular disease attributed to harmful LDL cholesterol; however, the FDA recommends getting not more than 10% of daily calorie intake from saturated fats (FDA, 2020). This is mainly because all types of fats have unique functions in the body. In addition, some nutritional or delicacy aspects such as flavor are hard to ignore. To keep the authenticity of lasagna, certain ingredients must remain such as the noodles, the tomatoe sauce, as well as cheese. Making a healthier lasagna or diet encompasses realistic targets to ensure the body has access to macro and micronutrients, adequate energy, and fluids (FDA, 2020). For instance, eliminating cheese could alter the taste and texture of lasagna, thus making it less appealing. Although the source of most saturated fats is mainly animal-based products, plant-based fats also contain varying amounts of unhealthy fatty acids. For instance, oregano contains 10 times more saturated fats than parsley (Brewer, 2011). Switching from butter to cheese may also appear as a healthier option though both contain unhealthy cholesterol levels, with margarine having both Trans and saturated fats. In this case, the modified recipe contains less bulk cheese, mainly low-fat cheese. Finding a way to balance these tradeoffs is more challenging than it appears, and requires comprehension. References Brewer, M. S. (2011). Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive reviews in food science and food safety , 10 (4), 221-247. FDA. (2020, March 20 ). Interactive Nutrition Facts Label – Saturated Fat . U.S. Food & Drug Administration. https://www.accessdata.fda.gov/scripts/interactivenutritionfactslabel/assets/InteractiveNFL_SaturatedFat_March2020.pdf Reply 2 Lasagna contains healthy ingredients, as well as unhealthy ones. Many people prefer this recipe, including my friend. However, as a good friend, I decided to modify it to reduce fats, sugar, and salt and allow my friend to enjoy a healthier diet. Original Modified 1/3 cup shortening (to sauté vegetables) 1/4 cup banana puree (to sauté vegetables) 1 ½ c diced onions 1 ½ c diced onions 2 cloves garlic 2 cloves garlic 1 ½ lb ground beef 1 ½ lb ground beef 1 Tbsp salt 1/2 Tbsp salt 2 lb tomato sauce 2 lb grape tomatoes and sauteed asparagus 28 oz canned tomatoes 28 oz canned tomatoes 6 oz canned tomato paste 4 Fresh tomatoes 1 tbsp oregano 1 tbsp oregano 2 tsp onion salt 2 tsp onion salt 1 lb lasagna noodles 1 lb lasagna noodles 2 tbsp butter (to cook noodles) 2 tbsp olive oil (to cook noodles) 16 oz ricotta cheese 16 oz cottage cheese 8 oz mozzarella cheese 8 oz mozzarella cheese 10 oz parmesan cheese 10 oz soy parmesan 2 Tbsp shortening to grease pan 2 Tbsp cooking spray to grease pan 150 words each
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2025 Each year somewhere between 700 000 and 1 000 000 people in the United States
by adminFall Prevention Involves Managing A Patient’s 2025
Each year, somewhere between 700,000 and 1,000,000 people in the United States fall in the hospital. A fall may result in fractures, lacerations, or internal bleeding, leading to increased health care utilization. Research shows that close to one-third of falls are preventable. Fall prevention involves managing a patient’s underlying fall risk factors and optimizing the hospital’s physical design and environment. There is a business case for fall prevention: Falls are associated with increased length of stay, higher rates of discharge to nursing homes, and greater health care utilization. One study found that operational costs for fallers with serious injury were $13,316 higher than non-fallers. As of 2008, Medicare no longer reimburses hospitals for increased costs due to injury from an inpatient fall. (Department of Health and Human Services, 2021) Using your e-book or search engine: 1) Discuss at least 4 steps you as a nurse may take to prevent falls in the facility. 2) Discuss physical complications of falls to the client. 3) Your client has fallen. Write 5 nursing actions you take as you care for this client over the next 24 hours (including any you would anticipate receiving orders for). Reference(s): Department of Health and Human Services. (2021). Agency for Healthcare Research and Quality. Retrieved from Preventing Falls In Hospitals: https://www.ahrq.gov/patient-safety/settings/hospital/fall-prevention/toolkit/ready-change.html#1-5
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2025 Read and watch the lecture resources materials below early in the week to help you
by adminNutrition 7 2025
Read and watch the lecture resources & materials below early in the week to help you respond to the discussion questions and to complete your assignment(s). (Note: The citations below are provided for your research convenience. You should always cross-reference the current APA guide for correct styling of citations and references in your academic work.) Read Sizer, F., & Whitney, E. N. (2020). For Discussion A: Chapter 11 , for discussion B chapter 12 both chapters on attachment Watch For Discussion A: Chronic Disease Nutrition (1:46) Capital Media Group Inc. (2014, March 27). Mission critical health – Chronic disease nutrition [Video]. YouTube. https://youtu.be/hcVvIBrV2TQ Mission Critical Health – Chronic Disease Nutrition (Links to an external site.) For Discussion B: Food Safety in Seconds (1:16) U.S. Food and Drug Administration. (2018, September 6). Food safety in seconds [Video]. YouTube. https://youtu.be/iguM_pqetzo Food Safety in Seconds (Links to an external site.) In the United States today, more than 92 million people suffer some form of disease of the heart and blood vessels, collectively known as cardiovascular disease (CVD) . Chronic hypertension is one of the most prevalent forms of CVD, afflicting about 85 million U.S. adults, and its incidence has been rising steadily. After studying Module 7: Lecture Materials & Resources , answer the following: List 5 risk factors placing people at risk of developing chronic diseases. List the top 3 leading causes of death in the United States. Describe in your own words how obesity increases the risk of cardiovascular disease. Explain how hypertension increases the risk of stroke. Share an example of a nutritional strategy to reduce cancer. Discussion B Review the PowerPoint “Food Safety” and watch the video “Food Safety in Seconds” located in Module 7: Lecture Materials & Resources , then discuss the following: List 3 residues you can find in foods. Describe the cause of foodborne illnesses. List 3 examples of how to prevent Microbial Food Illnesses from foods. List 3 signs and symptoms of Foodborne Illness. Submission Instructions: Your initial post should be at least 200 words each discussion, formatted, and cited in current APA style with support from at least 2 academic sources.
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