What are the ethanol and methanol contents of the samples?How does this compare to the stated alcohol content, and legal requirements?

FOOD COMPOSITION AND ANALYSIS
Questions to consider:-
What are the ethanol and methanol contents of the samples?How does this compare to the stated alcohol content, and legal requirements? (e.g. maximum permissible methanol content of 100 mg per L pure ethanol)
Why do we use an internal standard? What was the performance of this analytical method?
How sure are you of the accuracy of your data? Could this be improved? How?
Over an extended analytical run, we could look at the relative (compared to IS) intensities of
other analytes in each sample, such as acetic acid, ethyl acetate, acetaldehyde, 1 propanol,
isobutanol and isopentanol. Could this indicate the providence of your samples? How?
What action should be taken with regards to the sale of these vodkas? Why?

Why do dialysis patients require so much protein? What are Mr. D’s current estimated calorie and protein needs?

A Patient with Diabetes Receiving Dialysis

Referral Information: Mr. D is a 48 year old Caucasian male with poorly managed type 2 diabetes for over 15 years and has been on dialysis three times a week for 1 year. Medical records reveal that his diabetes was most likely obesity related and was never well controlled. Mr. D required insulin shots soon after his initial diagnosis. 1 year ago his friend found him unconscious in his apartment and took him to the hospital. Upon admission, his blood sugar  was over 700 mg/dl. He was already in the pre-dialysis stages of kidney disease prior to this hospital stay. His friend reported that he rarely saw Mr. D check his blood sugar or administer insulin shots. His friend also informed the hospital’s nurse that Mr. D once told him that he could lose weight fast by letting his blood sugars get really high and skipping insulin doses.Address the following questions in a paragraph-type format:
Why did Mr. D’s kidneys fail (requiring dialysis)? Why was Mr. D’s risk for developing End Stage Renal Disease (ESRD) higher compared to other type 2 diabetic patients?
What caused Mr. D’s excessive weight loss from age 33 to 47? (Diabetes diagnosis to the start of dialysis?) What contributed to the weight loss in since he started dialysis? (one year ago) Choose several applicable nutritional diagnoses phrases/ nutrition problems from the phrases listed on the Nutrition diagnostic document  in course resources (some phrases are listed in the text: Ch 10). Which one do you think is the most important and why?
Why do dialysis patients require so much protein? What are Mr. D’s current estimated calorie and protein needs?
Are there any referrals to community programs that may help Mr. D? What can be done to increase his compliance with the dietary and medical therapies?
How can Mr. D’s compliance be assessed? Which assessment methods and tools should be utilized? (Weight monitoring, clinical/social referrals/background info, labs, etc.)

Summarize the relationship between the calories you consumed and your activity calories.

Food Group Nutrients

For this Assignment, you will use your food record and Food Group and Nutrient reports from Assignment 1.
Part I. Energy Balance:
Which 3 foods contributed the most calories to your diet?
Was your calorie intake within 150 calories of the calorie level recommended by the diet analysis program
Summarize the relationship between the calories you consumed and your activity calories. You summary must be at least 100 words. The box will expand as you type.

 

Analyze the relationship of physical activity, inactivity, and nutrition on weight and body composition by presenting the energy-balancing equation.

Energy-Balance Equation

Expectations:Analyze the relationship of physical activity, inactivity, and nutrition on weight and body composition by presenting the energy-balancing equation.
Be sure to present and examine all elements of the energy-balancing equation. Use your best writing skills and include citations for the sources used.

Discuss the efficacy and effectiveness of various interventions to prevent or treat malnutrition, chronic diseases, infectious and non-communicable diseases around the world

NUTRITION TRANSITION

LEARNING OUTCOMES

Discuss the efficacy and effectiveness of various interventions to prevent or treat malnutrition, chronic diseases, infectious and non-communicable diseases around the world

Understand the underlying reasons why malnutrition and over nutrition persists in regions around the world

Understand the nutrition policies implemented around the world for better global health status

 

Describe both the freelance model and business model of drug distribution.

Week 2 Discussion

For this discussion question, please address the following:

There are two basic street distribution models: freelance and business.

Describe both the freelance model and business model of drug distribution.

Consider the typical relationship between street level dealer and drug user. The drug user (consumer) and the drug dealer (retail sales person) engage in a mutually consensual transaction where the user receives a commodity (illicit drug) in exchange for an accepted payment (cash, property, etc). If we were to disregard the facts that the commodity has been deemed contraband and illegal by the government and consumption of the product has been deemed physically and socially destructive to the buyer

Please answer the Discussions question and provide 3 references. Discussion format instructions attached.

Briefly summarize the key components to healthy weight loss. 

Week 6: Healthy Weight Loss

TASK:  After you peruse this week’s resources, you should have a good idea of what a healthy, comprehensive plan for weight loss should look like.  Use this knowledge to answer the first question below, then consult some reliable, external resources to answer questions #2 and #3.

Based on this week’s readings, briefly summarize the key components to healthy weight loss.  Please complete this question BEFORE you answer the next two questions.

Next, describe “exercise addiction.”  Be sure to support your post with at least two scholarly resources.

Finally, does your answer to #2 above influence your answer in #1—why or why not?

Discuss  myths and truths about diabetes and find ways you might be able to help dispel these myths to potential patients, family or friends.

Description

discuss three myths that exist about how to properly manage diabetes – nutrition, activity, supplements, etc. The links below are to the ADA website addressing myths as well as nutrition. You may also search around the web and find some others (there are so many!)

The American Diabetes Association is a wonderful resource for both individuals and health professionals to help others learn how to manage their blood sugars. Take a look at the nutrition guidelines addressed on the website .The “Diabetes Diet” has changed a bit in the last few years and no longer stresses the idea of sticking to a strict carbohydrate count for most people.

What things have you read or heard that may cause confusion for those who have diabetes (all types)? What myths have you heard or previously thought were true?

Discuss  myths and truths about diabetes and find ways you might be able to help dispel these myths to potential patients, family or friends. What have you learned that has changed your mind about diabetes and diabetes management?

Step 1: Review the American Diabetes Assoc. website links above, find any other myths online you might like to understand more.

Step 2: Post a myth(s) you may have seen or heard about Diabetes or Diabetes Management. Discuss how what you have learned about diabetes, it has show you the truth re: your chosen myth(s). * demonstrate you learned something/looked at the links vs. tell a story about your family *

Step 3: What might we as health professionals be able to do to help dispel these myths.

write 3 myths about diabetes, as well as 3 things you learned about diabetes.!!!

Describe health and disease issues related to nutrition throughout the life cycle, including food safety, corrective dietary modifications, and the influence of specific nutrients on diseases.