Nutrition and Disease Assignment 1 Date: 9/17/2017 Please type your work. Read a

Question

Nutrition and Disease Assignment 1 Date: 9/17/2017 Please type your work. Read all for complete points. tions carefully and provide thorough detailed answer to your work 1. Explain the difference between nutritional Status and nutritional risk? 2. List four blood proteins used in nutrition assessment. Describe the effectiveness of each as markers in measuring nutritional status. 3. Describe the factors that will influence stroke volume and mean arterial pressure(MAP) 4. What are the four mechanisms that can initiate a myocardial infraction (MI)? How does the rapture of an atheromatous plaque result in an MI? 5. Compare peripheral arterial disease (PAD) to artherosclerosis- how are they similar and how are they different? 6. Explain the potential nutritional and metabolic consequences of prolonged vomiting 7. What are the potential complications of gastric resection? 8. Explain the symptomatic and etiological differences between early and late dumping syndrome 9. Considering the basic function of salvia, what are the possible consequences of xerostomia? 10.Peter a 60 years old male a patient in long term care with GERD consumed a total of 60 gm protein on the day his lab work was done, on that same day his nitrogen balance test showed an output of 10 gms and and BUN of 8. What type of nitrogen balance is he in? And what does this reflect? Show your calculation for your work. 10.a. Peter is 6'2" and weigh 155lbs. calculate his energy needs. Is the amount of protein provided to him in question 10 sufficient? If not how many grams should he have gotten to supply his needs? ge requ

Explanation / Answer

1) Nutritional status gives us the status of particular nutrient in the body. It includes evaluation of data to identify the problems related to nutritional deficiency and give status about body's nutrients. Estimation of haemoglobin levels is an example of nutritional status of iron in the body.

Nutritional risk on the other hand provides the probability of nutritional problems on the basis of current nutritional status. For example, a person having low haemoglobin levels has higher risk of developing malnutrition, impaired immunity, frequent infections and fatigue.

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