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Fluid, Electrolyte, and Acid-Base Balance 1. You are a nurse who frequently cares for post-surgical patients in your hospital unit. Most of the medical-surgical patients have IV fluids infusing during their admission. Due to the frequent use of IV fluids on your floor, understanding fluid balance and electrolyte function is primary to your nursing practice. a. What conditions might lead to the development of hypovolemia? b. How would the amount of patient fluid loss be determined? c. Describe how hypovolemia and third-space fluid shifts correlate. d. Outline the major difference between hypovolemia and third-space fluid shift. e. Which conditions can result in third-space fluid shift? 2. You are a nurse in a nonsurgical cardiac unit caring for a 92-year-old patient who has two sons, 15 grandchildren, and 49 great-grandchildren. She lives in assisted living and has a history of congestive heart failure (CHF). She consistently struggles with balancing her fluids and electrolytes and has an affinity for dill pickles and sauerkraut. While hospitalized, she remains on a fluid restriction---much to her chagrin, as she loves ice cream. a. What within her history would indicate she was at risk for hypervolemia? b. How would dill pickles and sauerkraut impact her fluid volume?c. What body areas offer observational evidence of excessive interstitial extracellular fluid (ECF)? d. Why would your patient be on a strict fluid restriction while hospitalized? e. Outline nursing interventions used while a patient is on fluid restriction. PLEASE follow the instructions. Answer each question in the order it appears and separately. This is the bibliography to guide you: 1.Potter, P.A., &Perry, A. G. (2017). Fundamentals of Nursing: Concepts, Process, and Practice (9th ed.). St. Louis: MO: Mosby. ISBN: 9780323327404. .

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order it appears and separately. This is the bibliography to
guide you:
1.Potter, P.A., &Perry, A. G. (2017). Fundamentals of Nursing:
Concepts, Process, and Practice (9th ed.). St. Louis: MO:
Mosby. ISBN: 9780323327404.

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Football- A starting point could be headlines Premier League susp.docx

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Foods deteriorate in quality due to a wide range of reactions including some that are physical, some that are chemical, some enzymatic and some microbiological. The various forms of spoilage and food poisoning caused by microorganisms are preventable to a large degree by a number of preservation techniques, most of which act by preventing or slowing microbial growth. These include freezing, chilling, drying, curing, conserving, vacuum packing, modified atmosphere packing, acidifying, fermenting, and adding chemical preservatives. This is section 13, Chemical food protection. We’ll look at the other food preservation mechanisms in future modules. 1 From the moment a food source is harvested in begins to deteriorate. It is estimated that 25% of the worlds food is lost to microbial decay annually. This equals more than a billion dollars per year. 2 Salting as a means of preserving foods predates written history. The Mesopotamians were known 3000 B.C.E. generally used salt to preserve meat and fish. Early Roman writers such as Cato (234‐149 B.C.E.) clearly explained the need to salt perishable meats and vegetables to preserve them. We have already seen in past chapters that salt binds water reducing water activity and also is toxic to enzymatic and DNA processes in cells. 3 Today, nearly all manufactured foods have different chemical preservatives because it makes financial sense. Food additives maintain or improve freshness, safety, nutritional value, taste, texture, or appearance. Consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. 4 No audio. 5 No audio. 6 In the United States, neither the Food and Drug Administration (FDA) nor the U.S. Department of Agriculture (USDA) has labeling claim rules for “natural." The FDA explicitly discourages the food industry from using the term. The Food, Drug, and Cosmetic Act prohibits labeling that is false or misleading, but does not give any specifics. The USDA's Agricultural Marketing Service has a standard for organic food, but there is no legal definition for natural foods. Despite no legal U.S. definition for natural foods, there are numerous unofficial or informal definitions, none of which are applied uniformly to foods labeled "natural". 7 So, are food chemical additives safe? 8 In 1958, the US created food additive legislation stating that the FDA must approve all food additives and ingredients that are not generally recognized as safe. The GRAS list contains food additives that have been used historically and have shown no hazards during that time. Easily recognized examples are sodium chloride, sucrose and acetic acid. Less easily recognized are many of the common food preservatives such as sodium benzoate, potassium sorbate, and calcium propionate. 9 The U.S. FDA maintains a list of over 3000 approved, generally recognized as safe, food ingredients including food.

Foods deteriorate in quality due to a wide range of reactions .docx

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Food Truck to Ethiopia · Define what kind of food · Coffee is a big deal · https://theculturetrip.com/africa/articles/can-coffee-tourism-save-these-countries-coffee-species-from-extinction/ · Largely vegetarian · Gluten Free / vegan friendly · Maybe Breakfast food · https://ethiopianfood.wordpress.com/2014/05/01/a-short-qurs-on-ethiopian-breakfast/ · Maybe our company can have an app so that people can order and pay on the app before picking up their food - this way we have more to cover under “technology environment” · By around 9 or so each morning, the Fojol Bros.’ Twitter page announces Benethiopia’s location. They begin serving between 11:30 and noon, and they serve until they run out of food, usually by 2. A line begins to form soon after the truck arrives at its daily destination, and by noon it’s a dozen people long and stays that way until there’s nothing left to sell, at which time they tweet once more that they’re closed for the day. https://ethiopianfood.wordpress.com/2011/07/21/ethiopian-food-on-wheels/ Table of Contents 1. Introduction a. Nestled in the center of the country,Ethiopia‘s capital city, Addis Ababa, is quickly evolving and growing. Addis captures much of the diversity unique to the country, with over80 distinctive languages and numerous dialects belonging to a variety of religious communities and peoples. The city takes pride in its diversity, which is perhaps best represented by the city’s food culture and lively restaurant scene b. 2. About Company-Laura Located in the bustling area of Addis Abada, Sishu is one of Ethiopia’s most popular and trendiest restaurants. While Sishu serves a variety of sandwiches, the restaurant has become known for the burgers. With homemade sweet buns, delectably seasoned ground meat, tangy homemade sauces, and crisp French fries, both locals and tourists palates go wild when tasting the food at Sishu. Drawn mostly from word of mouth, crowds flock to Sishu throughout the day. Initially established by American expat Mathews Teshome and local Selamawit Deneke, the twosome was able to create a space with delicious food based on both American and Ethiopian cultures. Sourcing as many ingredients locally as possible, the restaurant focuses on food quality and taste. Since the demand for burger places in Addis is extremely high, customers would likely forgive a miss in quality. However, the two partners are very focused on constantly improving and keeping service standards high. To maintain high service standards, the restaurant hires more staff than the minimum requirement and slowly training new employees to avoid mistakes. Moreover, new employees come by referrals, and are often a mix of Ethiopians and expats, so that cultural barriers and differences can be navigated through the different perspectives. Additionally, Sishu keeps productive high and employees happy by paying them double what they would make elsewhere maximizing its limited resources with the formation of revenue .

Food Truck to Ethiopia· Define what kind of food· Coffee is a .docx

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