What dietary and medication restrictions are typically recommended before performing an FOBT? Discuss why certain foods and medications may interfere with the test result.
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2. A phlebotomist goes into a patient’s room to collect a gray ETS tube for a FBS (fasting blood sugar) and draw an EDTA royal blue tube for trace elements. The phlebotomist disinfects the patient’s arm with hydrogen peroxide and draws the gray tube. She then draws the royal blue top tube with EDTA which fills nicely. The phlebotomist is happy that she got all the samples with one stick and the patient was happy to be able to finish breakfast before the draw. a. What errors have been made when collecting the blood samples? b. What substances may interfere with the results? c. Will the laboratory be able to tell if the specimens are collected properly? d. How should the samples have been collected
Supreeta N.
Edith Dawson came to Rasmussen Clinic because she was experiencing sight disturbances, constant thirst, and fainting spells. After examining Edith, Dr. Sobiech ordered a glucose tolerance test. Certified Medical Assistant Wanda Lawry gave Edith a special diet that she was to follow for the 3 days preceding the test and instructions regarding fasting before the test. Edith has returned to the clinic to have the test. "Did you follow the diet I gave you, Mrs. Dawson?" Wanda asks. "Yes, I did." "Did you have anything to eat this morning?" "No, but I did have a cup of coffee. I thought it would be alright because I drank it black. I can't start the day without my coffee." Should Wanda perform the test? Explain your answer. How can Wanda emphasize the importance of following the diet, fasting, and test instructions? What can Wanda do to try to ensure Edith's cooperation?
Jennifer S.
Question 1: There are several disorders of the Gastrointestinal tract (GIT). a. Name one functional disorder associated with increased GI distress and psychosocial stress. b. Is there any eating plan emerging as a possible effective therapy for its management? If yes, then explain in short. Question 2: Name one dietary supplement (for each of the following) used for heart failure (HF) patients to: a. reduce myocardial damage b. reduce heart's energy starvation c. reduce CRP level d. help increase vasodilation and improve circulation Question 3: a. Explain in short the relation between antibodies and the etiology of celiac disease. b. The use of non-nutritive sweeteners (NNSs) is favorable in diabetes as compared to nutritive sweeteners. Write two reasons and provide two examples of NNSs. PART B: Case studies Question 4: Case study 1 Mr. Rahul is a 35-year-old Indian origin man who owns a café shop for his livelihood. He has been used to working long hours, including overnights and sometimes without sleep. Due to a lack of time, he usually prefers to eat fast foods that are hotter and spicy. He loves Chinese and Japanese foods and has been eating sushi. Lately, he has been having diarrhea, especially after Chinese dinners. Besides the diarrhea, he had cramps and a high body temperature but he ignored. He started noticing that he has got blood in the toilet, then he calls the doctor. His doctor confirmed that he shows symptoms of malnutrition and there are lab reports showing inflammation specifically in his large intestine and rectum. His blood report also confirmed anemia. The doctor requested him to consult a registered dietitian. Based on the above case study, answer the following questions. a. What disease condition is Mr. Rahul facing? Write a minimum of five (5) signs and symptoms/clinical characteristics that you observed? b. What do you know about Mr. Rahul that puts him at risk for this disease? c. Write one diagnostic statement (PES) each for Mr. Rahul from the following domains. i. Clinical domain ii. Behavioral-environmental domain d. Recommend any three nutritional managements to improve his condition. e. Do you think education is an important part of nutrition intervention in this disorder? Explain in detail the reason for your answer? Question 5: Case study 2 Michael is a 55-year-old single man with hypertension (blood pressure 145/92), high low-density lipoprotein cholesterol (241), and low high-density lipoprotein cholesterol (38) and a CRP of 4mg/L. He is not much educated (7th standard) and has a strong family history of heart disease. He reports that he often eats in his car, so he frequents fast-food restaurants. He works long hours and, other than gardening on the weekends, he does not exercise. He is 5'10'' and 220 lb. His breakfast is usually a cheese-egg with butter and coffee without milk or cream. Lunch is often a bean, macaroni and cheese with ice cream and 1 diet cola. His favorite dinner is fried chicken, mashed potatoes with gravy, fried rice, and pie. Answer the following questions: a. What nutritional information do you get from Michael's usual dietary habits? Explain in detail. b. Based on Michael's disease condition, which interventions would be most beneficial for him? c. Name the outcomes/indicators you want to monitor and evaluate at a follow-up appointment with Michael? d. Name a diet pattern generally used for preventing and controlling high blood pressure. What behavioral changes are required for successful adoption of this diet? e. In general, what are the specific goals of MNT in heart failure (HF) patients?
Sri K.
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