List factors that you would monitor to assess Mrs. Caldwell's nutritional status when she returns to the PD clinic
What will be an ideal response?
Serum albumin Monthly
nPNA Every 4 months
% Usual dry weight (post dialysis or post-drain) Monthly
% Standard body weight Every 4 months
Subjective global assessment Biannually
Diet interview/diary Biannually
Anthropometrics, DEXA, prealbumin, creatinine index, creatinine, urea
nitrogen, cholesterol, RBC/Hct/Hgb, serum electrolytes (Ca, P, K, Na) As needed
Additional evaluations:
--knowledge and adherence to her prescribed diet
-- progress towards behavioral/lifestyle/clinical goals/changes
Adapted from: NKF KDOQI Clinical Practice Guidelines for Nutrition in Chronic Renal Failure. Am J Kidney Dis. 2000;35(6)suppl 2:S1-S140.
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If a dietary supplement poses a significant risk of illness to consumers, what agency must prove harm before removing the product from the market?
a. FDA b. CDC c. USDA d. USPHS e. DHHS
A hospital you work for is bringing their menu planning in-house. They are considering a cycle menu but aren't convinced that is a wise move. As the director of food service, explain to the hospital administration why a cycle menu will be beneficial for the hospital and its patients.
What will be an ideal response?
All of the following are true regarding vitamins EXCEPT:
1.they are considered essential because the body cannot produce them. 2.if adequate amounts are not consumed, deficiency diseases develop. 3.they perform specific functions in the body. 4.eating at least one serving of fruit or vegetable a day prevents deficiencies.
Answer the following questions based on the case study "Frank" information below. Frank is an 83-year-old man with a low income. He has osteoarthritis and macular degeneration and complains of muscle weakness and difficulty sleeping. Frank recently lost his wife of 50 years to complications associated with a hip fracture as a result of her osteoporosis and her falling down. He has started eating
more ready-to-eat processed foods since she prepared all their meals. ? Answer questions 17-20 based on the case study "Frank" information below. Frank is an 83-year-old man with a low income. He has osteoarthritis and macular degeneration and complains of muscle weakness and difficulty sleeping. Frank recently lost his wife of 50 years to complications associated with a hip fracture as a result of her osteoporosis and her falling down. He has started eating more ready-to-eat processed foods since she prepared all their meals. Answer questions 17-20 based on the case study "Frank" information below. Frank is an 83-year-old man with a low income. He has osteoarthritis and macular degeneration and complains of muscle weakness and difficulty sleeping. Frank recently lost his wife of 50 years to complications associated with a hip fracture as a result of her osteoporosis and her falling down. He has started eating more ready-to-eat processed foods since she prepared all their meals. Answer questions 17-20 based on the case study "Frank" information below. Frank is an 83-year-old man with a low income. He has osteoarthritis and macular degeneration and complains of muscle weakness and difficulty sleeping. Frank recently lost his wife of 50 years to complications associated with a hip fracture as a result of her osteoporosis and her falling down. He has started eating more ready-to-eat processed foods since she prepared all their meal What is most likely causing Frank's muscle weakness?? A) Sarcopenia B) Alzheimer's disease C) His macular degeneration D) The loss of his wife E) The high sodium content in the processed foods