Nutrition Focused Physical Examination Observations
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This document provides a template for conducting a nutrition-focused physical examination and documenting observations. Key areas of focus include the head, trunk, extremities, and overall appearance. Specific observations are circled or written in for the eyes, lips, tongue, gums, skin, hair, nails, bones and joints. Notations are also made for affect/demeanor, body type, functional ability, medications, labs, patient complaints and recommendations. The template aims to capture objective and subjective health indicators through a thorough physical exam.
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NHHC chapter 13 outline
This chapter discusses nutrition care and assessment. It outlines how illness can affect nutrition status by reducing food intake or causing issues like nausea or mouth inflammation. Responsibility for nutrition care involves various health professionals like physicians, nurses, registered dietitians, and dietetic technicians. Identifying patients at risk for malnutrition involves nutrition screening within 24 hours of admission. A nutrition assessment involves collecting information on medical history, medications, anthropometric measurements, biochemical analyses, and physical exam findings. The nutrition care process uses this information to develop a nutrition diagnosis, intervention, and monitoring plan. Nutritional genomics is also discussed as the study of how dietary factors can affect gene expression and potentially an individual's nutrient needs or disease risk based on their genetic variations.
NHHC chapter 13 powerpoint
The document discusses nutrition assessment for health care. It describes how illness can impact nutrition status by reducing food intake, interfering with digestion and altering metabolism. A comprehensive nutrition assessment involves collecting medical history, dietary intake, anthropometric measurements, biochemical data and a physical exam. This information is used to identify nutritional problems and inform the nutrition care plan.
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เอกสารประกอบการสอน
การพยาบาลผู้ป่วยผู้ใหญ่ที่มีปัญหาเกี่ยวกับระบบสืบพันธุ์และนรีเวชวิทยา
โดย ชัชวาล วงค์สารี (อ.นัท)
** อนุญาตให้นำไปใช้ประกอบการสอนได้เลยครับ
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NHHC chapter 13 outline
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เอกสารประกอบการสอน
การพยาบาลผู้ป่วยผู้ใหญ่ที่มีปัญหาเกี่ยวกับระบบสืบพันธุ์และนรีเวชวิทยา
โดย ชัชวาล วงค์สารี (อ.นัท)
** อนุญาตให้นำไปใช้ประกอบการสอนได้เลยครับ
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S2MART HISTORY Form.pdf
This is simple way to practice on history taking in medicine it covers your all components of history taking. It makes ease for med student and practitioner.
Abstract : History Taking, Its Components i.e Bio-data, Presenting Complain, History of Presenting Complain, Systemic Review, Past History, Drug History, Immunization History, Family History, Socio-economic History, Personal History.
Reference: Norman L.Browse, John Black, Kevin G.Burnand and William E.G Thomas
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Reviewed By:
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This document provides an overview of the three main body systems - the circulatory system, respiratory system, and digestive system - for a 3rd grade class. It describes that the circulatory system moves blood through the heart and arteries/veins, the respiratory system helps us breathe through our nose, mouth, and lungs, and the digestive system breaks down food through the mouth, stomach, and intestine. Each system is depicted visually with diagrams and labels of the key organs involved.
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The document discusses several conditions affecting the mouth and esophagus, including dry mouth, dysphagia, and gastroesophageal reflux disease (GERD). Dry mouth is caused by reduced salivary flow due to medications or diseases and can cause difficulties swallowing and increased infection risk. Dysphagia involves problems swallowing and has oropharyngeal and esophageal forms. GERD involves reflux of stomach acid into the esophagus and can cause damage over time without treatment. Lifestyle changes and medications are used to manage these conditions.
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Food must be properly labeled and dated when stored on-site. Labels should include the food name, ingredients, weights, allergens, and manufacturer information. Ready-to-eat foods can be stored for 7 days at 41°F or below and must be discarded after this date. When combining foods, the earliest expiration date determines the combined food's discard date. Proper food storage helps prevent cross-contamination and spoilage by keeping foods separated and using First In First Out rotation methods.
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Chapter 12 Cleaning and Sanitizing
The document discusses guidelines for cleaning and sanitizing in a foodservice operation. It provides information on types of cleaners and their uses. It also outlines procedures for properly sanitizing surfaces using heat or chemicals and maintaining sanitizing solutions. Guidelines are provided for cleaning different areas and equipment as well as storing clean items and chemicals. The importance of having a master cleaning schedule and monitoring cleaning procedures is also discussed.
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The document provides guidelines for food preparation practices including cleaning and sanitizing work areas, limiting time food spends in the danger zone, using approved food additives, properly thawing and cooking foods, cooling foods safely, reheating foods to the proper temperatures, and more. Special requirements are outlined for preparing foods like eggs, produce, juice, and those that require a variance. Consumer advisories for undercooked foods are also addressed.
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This document discusses cancer and HIV infection. It provides information on different types of cancer, how cancer develops through genetic mutations, and factors that can increase or decrease cancer risk such as nutrition, obesity, alcohol consumption, and fruit/vegetable intake. The document also outlines treatments for cancer including surgery, chemotherapy, radiation therapy, and nutrition therapy. Finally, it covers HIV infection, how the virus leads to AIDS, consequences of the infection such as weight loss, and complications affecting the gastrointestinal tract and fat metabolism.
Chapter 20 Nutrition and Diabetes Mellitus
The document discusses diabetes mellitus, including types, symptoms, diagnosis, and treatment. It notes that 12.3% of US adults have diabetes, making it a leading cause of death. There are two main types - type 1 is caused by autoimmune destruction of insulin-producing cells, while type 2 involves insulin resistance and relative insulin deficiency. Treatment involves lifestyle changes like diet, exercise and medication or insulin therapy to control blood sugar and prevent complications affecting major organs. The goal is to maintain blood glucose levels in a target range through a combination of nutrition, medication, self-monitoring and medical care.
Chapter 19 Nutrition and Liver Diseases
The document discusses various liver diseases and their relationship to nutrition. It covers fatty liver disease, hepatitis, cirrhosis, and liver transplantation. Key points include:
1) Fatty liver disease is caused by an accumulation of fat in the liver from excess alcohol, drugs, or metabolic issues like insulin resistance. It can progress to inflammation and more serious conditions if not addressed.
2) Hepatitis is liver inflammation that can result from viral infections or other causes like excess alcohol. Symptoms include fatigue and jaundice. Treatment focuses on supportive care and antiviral drugs.
3) Cirrhosis is scarring of the liver that impairs its function. Major causes in the US are alcohol and hepatitis C
Chapter 15 Enteral and Parenteral Nutrition Support
The document discusses enteral and parenteral nutrition support. Enteral nutrition involves tube feedings directly to the stomach or small intestine, while parenteral nutrition provides nutrients intravenously. Enteral is preferred when possible due to lower risks of infection and maintaining gut function. Tube feeding routes include nasogastric, nasoduodenal and gastrostomy tubes. Formulas are selected based on a patient's condition and needs. Administration involves gradually increasing delivery rates until goal is reached. Complications can be prevented by proper selection and delivery of feedings. Parenteral nutrition is considered when enteral is not possible due to conditions like short bowel syndrome.
Chapter 13 Nutrition and care Assessment
This document discusses how illness can affect nutrition status. It explains that illnesses and their treatments may reduce appetite and food intake. It also notes that chronic illnesses may require long-term dietary adjustments. The document also outlines the nutrition care process, which includes nutrition assessment, diagnosis, intervention, and monitoring. It provides details on the components of a nutrition assessment, including medical history, dietary assessment, anthropometric data, biochemical analyses, and physical examination.
Chapter 15 Staff Food Safety Training
This document discusses training staff in food safety. It identifies that there is often a gap between what staff needs to know to do their job safely and what they actually know. It recommends identifying this gap through observation, testing knowledge, and identifying weaknesses. The document also recommends providing initial and ongoing training to all staff on general food safety and job-specific safety. Staff should be trained on proper hygiene, temperature control, preventing cross-contamination, and cleaning and sanitation. Training can be delivered through on-the-job methods, classroom techniques like discussions and demonstrations, or technology-based online training.
Chapter 14 Food Safety Regulation and Standards
This document outlines the various government agencies responsible for food safety and preventing foodborne illness, including the FDA, USDA, CDC, PHS, and state/local authorities. It also describes the inspection process for foodservice operations, including requirements for inspections, risk designations, inspection guidelines, reasons for closure, and benefits of self-inspections.
Chapter 10 Food Safety Management Systems
This document discusses food safety management systems and crisis management. It covers the key components of a food safety management system including training programs, standard operating procedures, and HACCP. It also discusses active managerial control and the FDA's recommendations for controlling common risk factors. The document then goes into detail on the seven principles of HACCP planning. Finally, it discusses developing a crisis management plan and procedures for responding to a foodborne illness outbreak or other crisis.
Chapter 9 The Flow of Food Service
This document provides guidelines for safely holding and serving food. It outlines rules for proper hot and cold holding temperatures and checking temperatures regularly. Food can be held without temperature control for limited times if properly labeled. Utensils and equipment must be kept clean, and bare hand contact with ready-to-eat foods should be prevented. Proper procedures are described for refilling take-home containers, reserving uneaten food, using self-serve areas, off-site catering, and vending machines. The health and safety of customers is the top priority.
Chapter 6 The Flow of Food Purchasing and Receiving
The document provides guidelines for receiving food deliveries and inspecting food quality upon receipt. Key points include making designated staff responsible for receiving and training them to inspect for temperature, expiration dates, damage and signs of contamination. Deliveries should be planned for and inspected thoroughly upon arrival before storing. Damaged, expired or contaminated foods must be rejected and documented. Required documentation like shellfish tags must be kept on file.
Chapter 5 The Flow of Food an Introduction
The document discusses how to keep food safe by preventing cross-contamination and time-temperature abuse during food preparation and storage. It recommends using separate equipment for different foods, cleaning surfaces between tasks, and preparing raw and ready-to-eat foods at separate times. Food left in the danger zone between 41-135°F can become time-temperature abused. Proper monitoring, record keeping, and corrective actions are necessary to avoid this. A variety of thermometers like bimetallic, digital, infrared, and time-temperature indicators should be used appropriately and calibrated regularly to ensure accurate temperature readings.
Chapter 4 The Safe Food Handler
The document discusses personal hygiene policies and practices that food handlers must follow to prevent contaminating food, including proper handwashing, maintaining clean clothing and hair restraints, not working when ill, and promptly reporting health issues. Key requirements include washing hands with soap and warm water for 20 seconds after using the bathroom, changing tasks, or handling raw food, as well as before preparing ready-to-eat foods. Food handlers must also avoid bare-hand contact with ready-to-eat foods unless it will be served after thorough cooking.
Chapter 3 Contamination Food Allergens and Foodborne Illness
This document discusses physical, chemical, and deliberate contaminants in food as well as food allergens. It covers sources and symptoms of contaminants and prevention methods. The key points are:
Physical contaminants can cause injuries from common objects in food. Chemical contaminants vary in symptoms depending on the chemical and proper storage is important for prevention. Deliberate contamination may come from terrorists or disgruntled employees so facilities should monitor security and suppliers. The major food allergens that can cause reactions from nausea to death are milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts.
Chapter 2 Understanding the Microworld
Four types of pathogens can contaminate food and cause illness: bacteria, viruses, parasites, and fungi. Contamination usually occurs when food comes into contact with pathogens from an infected person who didn't properly wash their hands or when food is exposed to pathogens from surfaces or equipment. Common symptoms of foodborne illness include diarrhea, vomiting, fever, and abdominal cramps, which usually develop within hours or days of eating contaminated food. The most infectious pathogens are Salmonella, Shigella, E. coli, Hepatitis A, and Norovirus. Contamination can be prevented through proper hygiene, cooking food to the right temperatures, and purchasing food from reputable suppliers.
Chapter 1 Keeping Food Safe
This document discusses foodborne illnesses and how they can be prevented. It defines a foodborne illness and outbreak. It then covers challenges to food safety, costs of illnesses, and how illnesses can occur through biological, chemical and physical contamination. The document explains how time and temperature abuse, cross-contamination, poor hygiene and cleaning can allow pathogens to spread. It identifies high-risk foods and populations and emphasizes controlling time and temperature, preventing cross-contamination, hygiene and cleaning to keep food safe.
PowerPoint - Portion Distortion
This document compares the calorie amounts and portion sizes of common foods from 20 years ago to today. It shows that portions of foods like coffee, muffins, pizza, salads, popcorn, cheesecake, cookies, and chicken stir fry have increased significantly over the past 20 years, with some items containing up to twice as many calories. It also provides examples of how long a person would need to exercise to burn the extra calories in today's larger portions. The document encourages maintaining a healthy weight by balancing calories consumed with calories burned.
NFMNT Chapter 17 Participate in Regulatory Surveys
This document discusses regulatory standards for nutrition and medical nutrition therapy. It outlines various regulatory agencies like CMS and state licensing boards. CMS regulations related to nutrition cover quality of care, dietary services, and medical director oversight. The survey process for long-term care facilities is described. Facilities must be prepared for surveys and address any deficiencies found. The document also discusses quality assurance processes like FOCUS-PDCA and QAPI that facilities use to continuously improve quality. It is important for dietary managers to understand all regulations and the facility's quality assurance program.
NFMNT Chapter 16 Provide Nutrition Education
This document discusses providing nutrition education. It covers developing learning objectives using the SMART criteria of being specific, meaningful, achievable, reasonable and timely. It also discusses conducting group instruction, using visual aids and evaluating the effectiveness of education at different levels from client reaction to behavioral changes. The overall goal of nutrition education is to help clients better manage their diets through lifestyle and behavior changes.
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Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
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Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
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