write a comprehensive report about how hospital food services are dealing with the situation of Cardiovascular disease (CVD). Your report will contain the following:
A.   1. Introduction about Cardiovascular disease (CVD) and define institutional food service systems in hospitals.
2. The important role that may inform the goals and objectives of the meal service in Cardiovascular disease (CVD).
3. The types of institutional food services the meals may be delivered to the Cardiovascular disease (CVD) patients in hospital in this situation.
4. What types of food should be providing to Cardiovascular disease (CVD) patients? And give reasons.
5. Provide a designed menu as a one week menu for Cardiovascular disease (CVD) patients.
6. Show how the tray-line should go like.
7. Talk about the Application of systems approach diagram for one food product.
8. Conclusions.
9. Outcomes and recommendations.  
10. Write the references/sources for each information you provide

Part 1.
Essay (10 above sentences)
a. What would you do if you have a client/patient with cancer?

Part 2.
Plan of care (ADPIRE format) to address the following possible nursing diagnoses associated with AKI and ESRD:
1. Fluid volume excess
2. Decreased cardiac output
3. Risk for infection

1. can humans survive with damage on their cell membrane ?
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1. List five reasons for performing a cesarean section and state the most frequent reason for this procedure.

2. What steps performed in a traditional vaginal hysterectomy may be performed laparoscopically? What is the advantage of the laparoscopic approach?

3. Define and list the basic steps in a Pfannenstiel abdominal incision.

4. List the structures that will be removed during a total pelvic exenteration.

5. Name at least two medications that may be used to treat uterine hemorrhage following childbirth.

6. Briefly describe how the sequence of events for an emergency cesarean section (e.g., prolapsed umbilical cord, placenta abruption) may differ from a planned cesarean section.

How do we ween someone off of oxygen on a ventilator that's on a really high Fi02 and maybe a high PEEP, which one do we do first and which one do we do second and what is the process?

Discuss at least three mechanisms for reduced oral availability of a drug.

5. Provide a designed menu as a one week menu for Cardiovascular disease (CVD) patients.
6. Show how the tray-line should go like.
7. Talk about the Application of systems approach diagram for one food product.

There has been a transition from receiving communications primarily in the mail to receiving them electronically in the form of emails and advertisements on the web. The real question to consider is what are the most effective tools?

In your initial post, discuss what you believe to be the most effective marketing tools for health and wellness initiatives and why.

Discuss Esophageal Cancer. Are these cancers limited to the gastrointestinal tract?. Are they limited to accessory structures?. What are the available treatments and success rates of such treatment.

Gastroesophageal Reflux Disease discuss any possible secondary complications and suggestions treatments. What are the success rates of these treatments.

Please can you explain to me how to do a clinical documentation using DAR Format? Using this scenario: - You are assigned to Mrs. Jones for morning care. While assisting her with her morning bath you notice a purplish-blue bruise on her left hip. When you comment on it, she states that she fell yesterday when getting off the toilet, but didn’t tell anyone. She states the area is sore and moans when it is touched. Her mobility status stated on the care plan is Independent.

How is the problem with personal care products different from the problem with pharmaceuticals? Use the following terms to guide your answer.

Exposure:

Safety:

Labeling: