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Summarize in a table the different GROUPS of anti-adrenergics drugs with its therapeutic actions and adverse reactions.
Identify one common electrolyte imbalance and explain what would be given to treat this and how this would be administered.
Mr Rogers asks why there are ketones in his urine. What explanation does the nurse give? How you would educate Mr Rodgers to take his own BGL's.
List four (4) advantages of using the nursing process. Who are at risk of developing a pressure ulcer? Describe minimum four cases.
If the half- life of theophylline is 6 hours in this patient, how long will it take for the patient to reach a "nontoxic" concentration of 20 mg/L
What is the normal blood glucose level (BGL) before meals? Why do we check the fasting blood sugar?
Research another example of Food Chemistry. List that example below with 5 well-written sentences that support your theory.
This is something you will need to know very well and will come up over and over again in the course. Mention the enzymes involved in digestion.
Discuss old French food habits and what you learned from this film. What was most striking about the French way of eating?
Discuss the causes and symptoms of your chosen disorder and possible treatment options. Cite at least two sources in your response
What may someone discover about their diet and nutritional choices? What are some factors that are influenced by food choices?
Feeding client is not a simple procedure. Describe four important facts you learned today about nutrition, diet and feeding a client.
enzymes know as lipases breaks down fat molecules into smaller particles. What are the specific names of the 3 lipase enzymes involve in fat digestion?
What are the external and internal factors that affect how the body uses and gets the energy?
Problem: Explain in detail the adaptations the body makes after about 24 hours of starvation.
What significant recommendations would you recommend for dietary policy for a contemporary Native American community?
What role should dietary supplements play in a healthy eating plan? Are there any supplements that you feel certain people should take? Why or why not?
Question: What is the biggest thing that all of the cured or smoked sausages have in common?
Question: What is the role of NSF international regarding foodservice equipment and furnishings?
"Do you agree with the American Medical Association to classify obesity as a disease? Provide scientific evidence to support your arguments."
Through your work in this course, what is one nutritional problem that you identified in your own diet?
Make a one page food safety guide to use in your kitchen to help prevent food borne illness. Topics to address: (1) proper handwashing,
Why are some fats essential in the diet? How do fat recommendations differ from the US, the UK, and the rest of Europe?
What are the two types of unsaturated fats? What are the differences? What process is used to create most of the trans fats in our diets?
Do you think that these taxes would help with the obesity problem or not? Do you have any other ideas to help fight the obesity epidemic