What causes influenza?

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After reading the article from…

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After reading the article from  https://www.cdc.gov/flu/prevent/vaccinations.htm

 

  • What causes influenza?
  • What are some of the impacts of the influenza viruses on the body?
  • What is the difference between influenza and the common cold?
  • How does the flu vaccine work?
  • Who should get vaccinated? Who should not get vaccinated?
  • Why are some people in support of vaccinations and others not?

Part II Exchanging Foods For each food…

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I need to complete this!  . Part II Exchanging Foods For each food…

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I need to complete this!

 

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Exchange Worksheet Patient Name: Diet Prescription: kcals = g CHO = g pro = # of g fat = Food Group Exchanges Kcal CHO (g) Protein (g) Fat (g ) Starch 80 (15) (3) (1) Fruit (60) (15) Milk FF/1% (100) (12) (8) (0-3) Reduced-fat (120) (12) (8) (5) Whole (160) (12) (8) (8) (25) Vegetables (5 (2) Protein (45) Lean (7) (2) (75) Medium-fat (7) (5) (100) (7) High-fat (8) (45) (5) Fat (100 Alcohol TOTAL XX 

Take a picture of the food you are sharing, or find a picture of…

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Take a picture of the food you are sharing, or find a picture of…

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  1. Take a picture of the food you are sharing, or find a picture of that food on the internet. If you have a picture of you making the food, that is even better!!
  2.  introduce the food and why you chose this food. Tell a story about this food and why it is important to you.

 

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Utilize the reading and videos/links ( NEDA (National Eating…

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Utilize the reading and videos/links ( NEDA (National Eating…

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Utilize the reading and videos/links ( NEDA (National Eating Disorder Association) Links to an external site. (Alcohol Assessment and complete the top one or have a classmate/partner complete).

Links to an external site.

 

First Set of Questions:

1.  a). In what ways do cultural and societal standards contribute to the development of body dysmorphia and disordered eating?

b). How does media representation of body image influence personal and societal perceptions of health, youth, and beauty? Can you find examples of both positive and negative influences?

c). Reflect on how societal expectations of body image have impacted your own perceptions of health and wellness.

d).  How can we shift the focus from appearance to health and well-being when discussing body image and eating habits?

Second Set of Questions:

2. a). What are effective ways to support someone who may be struggling with body dysmorphia or disordered eating?

b). What strategies can be implemented at the college level to prevent the onset of disordered eating behaviors?

c).  What resources are available on campus and in the community for those dealing with disordered eating or body dysmorphia?

d).How can education and awareness reduce the stigma surrounding disordered eating and body dysmorphia?

Third Set of Questions:

a).  What are the nutritional implications of alcohol consumption? How does alcohol compare to other macronutrients in terms of energy (calories) provided? Please list how alcohol intake can impact your health, nutritional status, and the impact acutely and chronically.

b).  Review this alcohol assessment and comment on your thoughts of the assessment

Links to an external site.

c).  How does alcohol consumption affect decision-making around food and lifestyle choices?

d). What are the legal and ethical considerations regarding alcohol promotion and consumption, especially as they relate to public health and nutrition?

We need to calculate the unite price, the extend price, and the…

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We need to calculate the unite price, the extend price, and the…

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Fresh Herbs Yield: Tablespoons Weight Yield of Chopped Ounces per Garnish Leaves Garnish Leaves Ounces of Percent: Ounce Weight Leaf per Ounce Weight Bunch or or Sprigs per or Sprigs per AP Stemless Leaf Stemless Leaf of 1 Tablespoon Purchased of 1 Cup, Item AP Unit Bunch Ounce per Bunch per Bunch Chopped Ounce Chopped Basil, Sweet 2.5 59 23.6 1.4 56.00% 0.088 6.40 1.408 Bay Leaves 0.6 68 113 0.48 80.00% 0.113 7.10 1.803 Chives, 6" lengths 115 115 0.95 95.00% 0.095 10 1.520 Cilantro 2.8 93 33 1.3 46.43% 0.093 5 1.486 Dill Weed 4.5 105 23 2 44.44% 0.112 41 1.785 Marjoram 1 38 38 0.76 76.00% 0.069 11 1.105 Mint 3.35 80 24 1.4 41.79% 0.108 3.88 1.724 Oregano – 40 40 0.78 78.00% 0.065 12 1.040 Parsley, curly 3.4 75 22 1.8 52.94% 0.080 6.62 1.280 Parsley, Italian 5.7 91 16 2.3 40.35% 0.113 3.51 1.800 Rosemary 22 22 0.8 80.00% 0.150 5.33 2.400 

We need to calculate the unite price, the extend price, and the cases order

True-or-False statements can seem obvious, but they are often…

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True-or-False statements can seem obvious, but they are often…

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True-or-False statements can seem obvious, but they are often constructed to hinge on a single word. Change that word, and a true statement becomes false, or vice versa. Use this discussion to practice specifying what makes one of the following statements true or false, and what it would take to change the case.

Instructions

Choose one of the following statements to use for your discussion board post:

  • The liver and muscle are the primary site for protein storage. Protein storage is limited.
  • In prolonged endurance exercise, approximately 3-5 percent of the total energy used is provided by amino acids.
  • Athletes who consume high-protein diets are at risk for developing kidney disease.
  • Strength athletes usually need protein supplements, because it is difficult to obtain a sufficient amount of protein from food alone.

In your discussion post, indicate which of the statements you have chosen, and explain why you think the statement is either true or false.  You may use information from the reading, or from another source. Be sure to state your source of information. A full citation is not necessary, but please tell us enough to make it clear what evidence you are using to support your answer.

H20 A. TwoCal HN full strength, 225 mL/feed every 3 hrs around the…

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H20 A. TwoCal HN full strength, 225 mL/feed every 3 hrs around the…

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H20 A. TwoCal HN full strength, 225 mL/feed every 3 hrs around the clock, flush with 100 mL Provides: Kcals grams protein mL H2O B. You determine that the patient needs 2, 800 kcal, 100 g protein, 3,000 ml water. All other aspects of the TF regimen are appropriate. A. Promote, full strength, 75 mL/hr from 6am – 9pm am continuous TF; flush with 50 mL 120 every 4 h via PEG-J around the clock. Provides Kcals grams protein mL H20 . You determine that the patient should be fed continuous at night 8pm-5am to allow for peech therapy during the day. The TF product and nutrients are appropriate in the current rder. 1800 ml Jevity 1.5 at 75 mL/hr/24hrs flush with 50 mL water every 4 h via PEG-J. ovide 1 packet of No Carb Prosource at 9 am and noon, as a flush. Jevity 1.5 = Kcals grams protein mL free H20 No Carb Prosource = Kcals grams protein Provides Kcals grams protein mL Free H20 You determine that the patient should be fed intermittently during the day, using whole tainer (240mls) equivalents per feeding, and now requires 2,300ml water. All other ects of the TF are appropriate. 

Define digestion and the processes involved in preparing food for…

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Define digestion and the processes involved in preparing food for…

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Keiser University

NURSING

NURSING-231030CO_H

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Define digestion and the processes involved in preparing food for absorption , 3.2 Describe the organs involved in digestion and their primary functions , 3.4 Describe the process of absorption , 3.5 Explain how the circulatory and lymphatic systems transport absorbed nutrients throughout the body

Case Study: Food :5an management for pickled…

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      . Case Study: Food :5an management for pickled…

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Case Study: Food :5an management for pickled vegetables. XYZ is a medium-sized private company producing a range of ready-to-eat (RTE) food products. These are manufactured in their own factory building on a purpose-built site to ensure no cross-contamination of products occur during movement of materials in the various process steps. The company wants to launch pickled vegetables as its new line of products. In line with the local food legislation, it is compulsory for Company XYZ to demonstrate and verify the operation of a system that covers its legal obligations in food safety management. The owner of the company assigned its HACCP team to prepare a HACCP plan for safe production of their pickled vegetables. 

 

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The following information may be referred to on the process flow diagram and the procedures for the pickled vegetables to be manufactured by Company XYZ: 1. Receiving raw materials (foodipackaging’,I 2b. Dry ingredients $ storage 2. Storage [food/packaging] 2a. Vegetables cold storage _l_ 3. Washing} Sanitizing} Rinsing 4. Sorting M 5. Preparation 6. Fill l l 7. Vacuum seal 8. Heat treatment l l 9. Drying l 10. Labelling l 11. Finished product storage l l 12. Delivery Figure 1: Process Flow Diagram for Pickled Vegetable Production. 2c. Packaging materials storage 

 

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Product Description: The finished product may be categorized as fermented and acidified vegetables having water activity, aw > 0.85 and pH level at or below 4.6. It may be stored in ambient conditions and refrigerated after opening. The product will be sold at supermarkets, retail outlets, and ‘ restaurants intended for the general population. The company aims at a target production of 300 units daily (7500 units monthly) Procedures: Pickled Vegetables (food;’ packaging) 1. Receiving raw materials: . Produce: Fresh vegetables (beans, cucumber, carrots, onions, mushrooms, and zucchini) are received from approved vendors. 0 Dry ingredients: Dry ingredients (spices, salt, sugar, etc.) are received from approved vendors. 0 Packaging materials: Glassjars with metal closures, cardboard cartons, labels, etc. are received from approved vendors. 2. Storage (food! packaging): 2a. Fresh vegetables are stored in cold storage at 2°- 6°C. 2b. Dry ingredients are stored in dry storage. 2c. Packaging materials are stored in dry storage. 3. Washing! Sanitizing! Rinsing vegetables: 0 Vegetables are washed and sanitized in potable water to remove any surface contaminants. 0 Vegetables are rinsed with 2?°- 43°C potable water after being washed. 4. Sorting: 0 Vegetables are sorted by hand and defective! spoiled vegetables are discarded. 5. Preparation: 0 Brine solution is prepared to appropriate acidity and glass jars are inspected for defects before filing. 6. Fill: o Spices, vegetables, are brine are filled in jars. 1″. Vacuum seal: 0 Glass jars are capped, and vacuum sealed to ensure freshness. 8. Heat treatment: 0 Filled jars are placed in a boiling water canner. 9. Drying: 0 Filled jars are air dried to remove remaining moisture on the jars. 10. Labelling: – Jars are dated and labelled. 1 ‘l . Finished product Storage: 0 All products remain sealed and all jars from each batch will be stored for at least seven days from the date prepared to ensure the pH is appropriate throughout the product. 12. Delivery: 0 Jarred pickles are shipped out of facility for distribution. 

 

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Table 1: Example of Hazard Analysis Chart (template) Process Hazard Control Significant Q1 Q1a Q2 Q3 Q4 CCP Justification step type (s)* measures hazard? (Yes/ [B, C, P, A] No) B (Biological), C (Chemical), P (Physical), A (Allergen) Table 2: Example of HACCP Control Chart (template) CCP Hazard Control Critical Monitoring Corrective measure limits action No (s) What How When Who What Who (parameter) (procedure) (frequency) (person (action (person in step) in charge) charge) 

 

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Question 1 |* (a) As a member of Company XYZ’s food safety team, outline a thorough and detailed HACCP management plan covering the entire pickled vegetable production process, as depicted in Figure 1. [Note: Consider the 5 Steps and ? Principles of HACCP]. In your HACCP management plan, illustrate and clearly include the following: . Any relevant scientific information pertaining to the CCP management. 0 In your hazard analysis, list all the hazards and their control measures for the process steps shown in Figure 1, by recording on a hazard analysis chart (sample provided below as Table 1) based on Codex decision tree. Identify whether it is a GOP with proper justification stated in the last column of the hazard analysis chart (Table 1). – Using a HACCP control chart (sample provided below as Table 2), indicate the control and monitoring requirements for managing the identified CCPs in Table 1, by stating the process step and its corresponding hazard to be controlled, control measure (3), critical limits, monitoring details as well as corrective action (3). – Clearly state your assumptions, if any, during the various stages of the pickled vegetables manufacturing procedure highlighted in the process flow diagram. 

 

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(b) From the given description of the pickled vegetable case study, explain how the HACCP team may perform validation of their HACCP plan elements. Should the validation be conducted before or after implementation of the HACCP plan? (0) Suggest which world-class quality and safety management standard would be well suited for company XYZ to get certified to and explain why. Indicate the validity period. (cl) The company management’s assessment of all their trained food handlers working within the company revealed that more than 50% of these workers still demonstrated a dangerous gap between their knowledge of food safety handling practices and their actual application of these principles in the workplace. Briefly discuss FOUR possible reasons behind this gap and explain how it may be bridged. 

 

Vivonex RTF 1/2 strength 75 mL/hr/24hr continuous delivery…

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A. Vivonex RTF 1/2 strength 75 mL/hr/24hr continuous delivery…

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A. Vivonex RTF 1/2 strength 75 mL/hr/24hr continuous delivery followed by 30 mL H20 every 4 hours via surgical jejunostomy tube. Vivonex RTF = Kcals/mL grams protein/liter mL free H2O/L Order provides: Kcals, grams protein Free water from TF mL + mL from dilution to 1/2 strength + flushes = mL B. You determine that the patient needs 1600 kcal, 75 g protein; Vivonex is the appropriate TF, but you assess that it should be given full strength. Fluid is being managed via i.v. hydration.