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Why patient total parenteral nutrition (TPN) therapy is important? Please answer at your own easy words. Answer should be to the point.
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- Discuss the roles/functions of each member of the health care team in relation to nutrition based on the given situation. Fill out the table provided. Situation: A 45-year-old male stroke patient with right-sided paralysis is admitted to a hospital for nutritional build-up. History revealed that the patient is a former clerk in a law firm and is right-handed. Health Care Team Member Role/Function in Relation to Nutrition 1. Health Care Provider (Physician/Doctor) 2. Nurse 3. Social Worker 4. Physical Therapist 5. Occupational Therapist 6. Speech-Language Therapist 7. Pharmacist 8. Registered Nutritionist and Dietitiando some research on a particular micronutrient (vitamin OR mineral) and discuss its role in the body in relation to infection. You can focus on a specific pathogen or infectious disease, if necessary. In your discussion, I also want you to discuss whether the micronutrient you chose affects race and gender infection rates and outcomes (i.e. does deficiency in the micronutrient lead to worse infection rates or outcomes for different races and gender). Vitamins: A, C, D, B2, B12, E, B6, and folate (B9) Minerals: iron, zinc. copperchoose one option only A nurse is caring for a client that requires an increased protein intake. The client tells the nurse some of the clients favorite foods. Which of the following foods should the nurse recommend as the best source of protein among these suggestions? Chicken Peanuts Yams Eggs
- I am finding it difficult to formulate a SMART goal that will be used for a health promotion program for fall prevention among older adults. Kindly give me some ideas. ThanksChoose the nutritional treatment or diet plan the nurse would implement for a patient with sepsisPlease explain in 10 sentences or in paragraph form. Please. Thank you in advance!
- A nurse is planning to instruct a client about a low potassium diet. Which of the following food should the nurse instruct the client to avoid? Select all that apply Yogurt Orange juice Butter Frozen vegetables Poultrychoose one option only A nurse is providing nutritional education to a client with dumping syndrome following a hemi-colectomy. Which of the following foods should the nurse instruct the client to avoid? Fresh apples white bread Rice poached eggschange this words in third person. My placement allowed me to be involved in caring for a patient with type 2 diabetes
- When educating a patient about managing gout, the nurse recommends that the patient avoid foods high in purine. What are the foods that the patient should limit? Group of answer choices More than one response is applicable Beer Shellfish Whole wheat breadRead the case report. The case report includes findings from the patient's history, physical exam, and diagnostic tests. A series of clinical questions can be found at the end of the report. Each answer to each question should be a minimum of 100 words in length. Restating the question and citing sources does not count toward this limit. Overview The B vitamins are found widely in animal and vegetable foods. The main functions of these vitamins are as co-factors for metabolic processes or as precursors of essential metabolites. Deficiencies in B vitamins can cause severe disease and/or death. History of Present Illness JH is a 55-year-old homeless male patient presented to the emergency department with a 1-week history of progressive dyspnea and generalized edema. He had experienced several loose stools with intermittent abdominal pain localized to the right upper quadrant for four months. He denied smoking or using illicit drug use, but confessed excessive and protracted alcohol…