Describe how venous thrombosis is different from arterial thrombosis.

/in /by

Write a 2- to 3-page paper that addresses the following:
• Include an introduction and summary but don’t count the title page, reference page and the two Mind Maps in the 2 pages. Provide 2 or more credible outside sources, in addition to 3–4 course resources to support point of view.
• Compare the pathophysiology of chronic venous insufficiency and deep venous thrombosis. Describe how venous thrombosis is different from arterial thrombosis.
• Explain how the patient factor you selected might impact the pathophysiology of CVI and DVT. Describe how you would diagnose and prescribe treatment of these disorders for a patient based on the factor you selected.
Construct two mind maps—one for chronic venous insufficiency and one for deep venous thrombosis. Include the epidemiology, pathophysiology, and clinical presentation, as well as the diagnosis and treatment you explained in your paper.

Define the General level health claim

/in /by

Using a breakfast cereal (solid food) food label of your choice, complete the following information.
Please attach scanned copy(ies) or photos(s) of the product label (including the nutritional panel, ingredients list and any nutrient claims that are made).
Ensure the information can be read clearly. This may require up to 2-3 images.
If you are unable to do one of these previous options, type a Nutrition Information Panel table, the ingredients list and any claims made on the packaging into your document.
Name of product you are evaluating: __________________________________
Predominant ingredient by weight: __________________________________
Serving size: __________________________________
Total number of servings per container: __________________________________
Define fortification and enrichment of a food product. State how you would identify if a product has been fortified/enriched.
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Is the product fortified or enriched? YES NO (highlight/circle one)
If yes what has been added? _________________________________________________________________
_________________________________________________________________________________________
Nutrient Content Claims
a) What is the FSANZ criteria for the following dietary fibre nutrient content claims?:
‘Source’_________________________________________________________________________________
‘Good Source’_____________________________________________________________________________
‘Excellent Source’__________________________________________________________________________
Is the product one of the above? If so, which one and justify why using FSANZ criteria. ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
b) What is the FSANZ criteria for a vitamin or mineral to be i) a ‘source’ or ii) a ‘good source’?
‘Source’:__________________________________________________________________________________
‘Good Source’: ____________________________________________________________________________
Is the product a ‘source’ or ‘good source’ of any vitamins or minerals? If so, which ones?
‘Source’__________________________________________________________________________________
‘Good Source’_____________________________________________________________________________
c) What is the FSANZ criteria for a product to be “Reduced” in energy ( kJs) or nutrients such as fat or sodium?
Is your product ‘reduced’ in any of these nutrients? If so, which ones? _________________________________________________________________________________________ _________________________________________________________________________________________
d) What is the FSANZ criteria for a product to be ‘Low’ in i) sugar, ii) fat, and iii) sodium?
LOW SUGAR: __________________________________________________________________________________
LOW FAT: _____________________________________________________________________________________
LOW SODIUM: _________________________________________________________________________________
Is your product ‘low’ in any of these? If so, which ones? _________________________________________
Note: You will need to examine the Nutrition Information Panel and compare to FSANZ requirements for these, not just rely on packaging statements
Define a) ‘Nutrition content claim’, b) ‘General level health claim’, and c) ‘High level health claim’
(pg 50-51; Whitney et al., 2014), giving an example using calcium for each level of claim.
______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Are any of these claims made regarding the product and if so what is the claim being made and which category of claim does it lie in?
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Indicate the per serve level of:
Sodium : _______ Saturated fat : ________
Worksheet B
NUTRIENT PERCENTAGES WORKSHEET
Using the same breakfast cereal food label as for Worksheet A, fill in the blanks to complete the following.
Fill in these numbers from your label and then use them for the left hand column in Step A below:-
Grams of carbohydrates per serving: _____________________________
Grams of protein per serving: _____________________________
Grams of fat per serving _____________________________
Step A: Calculate the total kilojoules per serving as follows:-
________ g carbohydrate x 17 kJ per gram = ________ carbohydrate kJ
________ g protein x 17kJ per gram = ________ protein kJ
________ g fat x 37 kJ per gram = ________ fat kJ
TOTAL ENERGY/SERVING = ________ kJ
Step B: Calculate the percentage of energy from each of the energy containing nutrients in a serving of the food. Use the numbers from the above calculations you found for energy from each macronutrient and total energy, to calculate the % energy contribution of each macronutrient in the food (Show calculations; replacing X and Y).
energy from carb X
_____________ x 100 = ________ = ____________ % kJ from carb
Total kJ/serving Y
energy from protein X
_____________ x 100 = _______ = ____________ % kJ from protein
Total kJ/serving Y
energy from fat X
_____________ x 100 = ________ = ____________ % kJ from fat
Total kJ/serving Y
** Note: the total percentage of energy from carbohydrates, protein and fat should equal 100% approximately.
Part C Summary
Give a brief overview of the findings of the product examined (ie. statement as to whether nutritional claims were made and if they were justified), followed by suggesting ways in which the information found on food labels may be manipulated by food manufacturers to make the food appear to be more attractive to consumers. This will entail you to look at food labels in general and see how and what techniques etc they use to present product information to manipulate/encourage consumers to buy their products.

Identify and discuss the nutrients that have the greatest impact on the animal if not supplied to meet the requirements of the animal at that stage of its life cycle.

/in /by

Formulate three rations for an animal species of choice for the life cycle of that animal, including growth, reproduction and either maintenance, lactation or a type of ‘performance’ if it exists. This will vary considerably between animal breeds and species and provides scope for you to focus a diet on a particular key stage of a lifecycle or performance event (eg, hibernation in bears, racing in greyhounds, the ‘rut’ in deer or simply maintenance in an aging golden retriever. Carefully explain why these rations have been developed according to the published nutritional requirements for this species. For domesticated animals (cattle, dogs etc) there are documented values for nutritional constituents, which often don’t exist for many wildlife species. Where animals have been selected that do not have sufficient nutritional parameters published, extrapolations from ‘similar’ species with known parameters may have to be undertaken. For example, Blackbuck antelope may have similar requirements to certain species of deer and African Hunting Dogs may have similar requirements to certain breeds of domestic canids. Research and reference these well.
Details
Discuss the most important nutrients at different stages of the life cycle of this animal, along with any potential problems associated with nutrition and feeding of this animal. There may be certain points in the life cycles of animals where particular nutrients or requirements are higher than in others. For example, calcium requirements for laying hens, phosphorus requirements for deer growing velvet antler, calcium to phosphorus ratios in growing puppies or amino acid requirements in growing pigs. Identify and discuss the nutrients that have the greatest impact on the animal if not supplied to meet the requirements of the animal at that stage of its life cycle. Discuss any potential problems associated with the feeding of these animals, whether in general, or at particular stages of their life cycle. Problems may be in formulating rations, meeting dietary requirements from available feedstuffs (of particular importance with non-domesticates) or in relation to differences between lifecycle changes in nutritional requirements. For example, hypocalcaemia, pregnancy toxaemia, acidosis, urinary calculi, osteochondrosis.

Briefly discuss the implications of these results for nursing/midwifery practice and/or patient care?

/in /by

Paper Order or Assignment Requirements
uploaded
Need is a phD writer in nursing area
Title:
Does the title reflect the content?
Yes
No
Briefly state a rationale for your answers
Authors:
Are the authors reputable?
Yes
NoAbstract:
Does the abstract summarise the key components of the study?
Yes
NoRationale:
Is the rationale for undertaking the research clearly outlined?
Yes
NoLiterature Review:
Is the literature review comprehensive and up-to-date?
Yes
NoAim:
Is the aim of the research clearly stated?
Yes
NoEthics:
Are all the ethical issues identified and addressed?
Yes
No
Briefly state a rationale for your answer including what ethical issues were identified or not identified
Methodology:
Is the methodology identified and justified?
Yes
No
State the methodology used and the evidence based reasons why it was a suitable choiceStudy Design:
Is the study design identified ?
Yes
No
Is the rationale for choice of design evident?
Yes
No
State the study design used and give evidence based reasons why it was a suitable choice
Research Hypothesis:
Is the research hypothesis clearly stated and variables (outcomes) defined?
Yes
No
Describe (in your own words) what problem the researchers identified and how they set out to answer their question?
Population
Is the population identified?
Yes
No
State the population that was studied and how they were identified
Recruitment /Sampling
Is recruitment of subjects described ?
Yes
No
In your own words outline how the subjects were recruited and what sampling strategy/s were used
Data Collection:
Is the method of data collection well described?
Yes
No
Describe in your own words how data were collected
Data Analysis
Was the data analysis rigorously conducted?
Yes
No
Give reasons for your answer using evidence to support your statement?Results
Are the results presented in a way that is appropriate and clear?
Yes
No
Briefly discuss the implications of these results for nursing/midwifery practice and/or patient care? Include a discussion about generalizability of the results
Discussion
Is the discussion comprehensive?
Yes
No
In your own words briefly summarise the discussion
Limitations
Are the limitations discussed?
Yes
No
Briefly discuss the limitations of this study both those identified by the authors and any other that you consider important
Conclusion
Is the conclusion comprehensive?
Yes
No
Briefly summarise what the authors concluded
REFLECTION
Briefly discuss the overall quality of the research based upon this appraisal
Discuss how the appraisal process has broadened your understanding of assessing the quality of published research.
REFERENCES
List the references you used to support your statements above using Harvard style
:
Use the uploaded article and table (the assignment should be written inside the table) and use the rubric to guide you to achieve the best score.
The total word count is 1850 and it has to be divided as the following:
550 words for the evaluation of the evidence (From title to methodology).
900 words for describe the different approaches to research (from design to conclusion).
400 words for the reflection section.
Please answer all question with ( yes )