A patient is prescribed glipizide for treatment of type 2 diabetes mellitus. One week ater therapy was initiated the patient comes to the clinic with reports of nausea, flushing and palpatiations. the nurse prioritizes whic assessment question a. Have you taken your medication as directed b. Did you eat or drink anything new this week c. Have you increased the amount of fiber in your diet d. Did you drink any alcoholic beverages this week
Describe a selection of key behavioral theories focusing on the influence and nature of broader social contexts – communications theory, community and organizational mobilization, political economy, and culture theory, and explain how these environmental theories might be applied social/cultural. DESCRIBE IN 300 WORD ESSAY Course is Healthcare Education and Promotion
Problem 1 -Find kcals from grams of macronutrients -What are good sources of phytochemicals? -Convert kilograms to pounds and vice versa -Empty Calories vs. Nutrient Dense -Examples of peer reviewed journals -Understand epidemiological studies. What can they not determine? case control- cohort- prospective- retrospective- -Difference between control group and experimental group -quackery, testimonials, red-flags -Why can anyone spread nutrition misinformation? What protects them? -Who is responsible for safety and effectiveness of drugs, etc. -What are disclaimers?
Problem 2 -Daily Values (DV’s) What are they used for? Which nutrients have DV’s, which do not? Which ones should you try to get 100% of and which ones should you not? -Definitions for DRI’s (RDA, AI, EER, EAR, AMDR, UL) -Recommendations for sodium and cholesterol, trans fats -What vitamins and minerals must be on a nutrition label? -What is a disclaimer? -Know what needs to be on a food nutrition label as well as a dietary supplement label -Inverse, direct correlations -Prospective, retrospective study -DSHEA act of 1994 -Organic food requirements -Mediterranean (Sardinian) diet -Acceptable Macronutrien
problem 4 Please know: Monosaccharides- Disaccharides- Polysaccharides- Complex Carbohydrates- Starch- Where does it come from? Made of? Glycogen- What is it? Where is it stored? Insoluble Fiber vs. Soluble Fiber Differences and benefits of each- How much should we be getting? Insulin and Glucagon- What are they? What purpose do they serve? How do they regulate blood glucose? (2 in-class video’s are posted on canvas under files, please review) Lactose intolerance- What causes it? What are the symptoms? Why? Lipolysis- Glycogenolysis- Diabetes. Types 1 and 2