The primary outcome goal for pregnant women with type 2 diabetes is to _____
a. maintain blood glucose levels within normal range
b. prevent the development of diabetes later in life
c. prevent excessive weight gain
d. maintain normal blood pressure
e. avoid the use of insulin during pregnancy
a
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ML is 55-year-old white male with prior medical hx of hyperlipidemia and DM. His mother died at the age of 60 from colon cancer. During the last 4 weeks he has had symptoms of abdominal pain, he feels weak and fatigued, more and more often he feels his back ache, and he has noticed darkening of his urine and lighter-in-color stools. Also, he reports having episodes of nausea and vomiting and has
lost his appetite. ML has been losing weight during the last 5 weeks. All these symptoms led him to his doctor, who ordered a laboratory analysis. The doctor ordered a computed tomography (CT) and an ultrasound. To confirm diagnosis a biopsy was also performed. ML was diagnosed with ductal adenocarcinoma of the head of the pancreas – Stage III. Height: 5'7" Weight: 198# UBW: 220# The doctor ordered the administration of chemotherapy with 5-Fluorouracil (5-FU) and improvement of his nutritional condition before surgery (Whipple procedure). Other meds prescribed: Zofran, Duragesic, pancrealipase, regular insulin. Diet Order: NPO Given the above, how would we feed this patient? a. nasogastric tube b. jejunostomy c. nasoenteric tube d. gastrostomy
Which of the following is not a risk factor for type 2 diabetes?
a. Age b. Diets high in added sugars (beverages) c. Genetics d. Sedentary lifestyle e. High saturated fat and/or trans fat diets
The diet of a woman who is lactating requires:
A) additional calories to support milk production. B) four times more folate and iron than what was consumed during pregnancy. C) fewer calories during the second six months than during the first six months of the baby's life. D) less amount of water so that the milk produced is not too dilute.
In response to stimuli such as thinking about food, or hearing a description of food, which system responds by increasing heart rate and blood flow, and by decreasing cardiac output and stroke volume?
What will be an ideal response?