Fast Food in Hospitals

Identify the benefits and concerns about permitting a fast food franchise to set up an outlet in your facility. How would you address the controversies connected with the “bad health” image of this sector of the foodservice industry? Nutritional information should be included in this discussion. Virtually all fast food companies include nutritional data on their websites.

why is research in the Healthcare industry important? explain?

Please discuss current COVID-19 testing platforms. what tests are currently available? how accurate are these methods? explain the emergency use authorization designation by the FDA, and why it is significant as it applies to Covid -19 testing

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What are the legal, privacy, and ethical considerations of Bar Code Medication Administration (BCMA)?

The purpose of this outline is to practice using the diagnostic criteria for metabolic diseases in order to determine if someone may have a metabolic disease. If it is determined that they do, apply your knowledge and suggest some healthy alternative lifestyle changes for them to make.

Below is a case study with questions.

Megan just came back from the physician’s office and has the following results:

Height: 5’6” Weight: 190 lbs

Megan is a paralegal at a private law firm. Her job doesn’t require much physical activity. She is currently sedentary, doesn’t smoke, only drinks socially (1 or 2 days per week) on the weekends, doesn’t cook that often and goes out to eat (lunch and dinner) most of the time on a daily basis.

Determine Megan’s risk category for each of her test results.
(Don’t fill-in the provided table as it gets cut off)

• Which diseases does Megan have risk factors for?

• Could Megan be diagnosed with any diseases based on these results? If so, which disease(s)?

• What lifestyle interventions could you recommend to Megan to improve her health?
  (General answers like a healthy diet and exercise are not sufficient. Use your accumulated knowledge to help yourself answer these questions. This may mean reviewing previous lectures or notes as not all of the answers are provided in the Diet and Health lecture.)

1. Managing Health Care Quality

Imagine that you are a hospital administrator at the Sunlight Hospital in California. The main complaint among the patients is the quality of care. Your job is to understand the state of the hospital, create value, increase efficiency, and turn the facility into a local hospital of choice. Whenever you are making visits in various wards to meet the employees and the patients, you hear how the patients love the hospital, but they would like to see certain improvements in care. The employees seem to be very busy executing their duties and not interacting much with the patients. The hospital board has asked you to compile a report of your findings and suggested strategy for achieving the hospital's current goals.

• Classify five measurements of quality of care in a hospital, and justify the major reasons why you believe these measurements matter to patients in their process of choosing a hospital for emergency or inpatient care.

• Specify four main features in health care organizations that can be used to design a successful quality improvement plan. Articulate the significant manner in which the specified features can lead to failure or success of quality of care in Sunlight Hospital.
• Suggest the salient reasons why quality of care would add value to and create a competitive advantage for the Sunlight Hospital. Justify your response.
• Propose a quality improvement plan for a hospital that will add value and create a competitive advantage.
• Propose a quality improvement plan for a hospital that will add value and create a competitive advantage.

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Summarize the dietary recommendations and offer lifestyle interventions for heart health.

• Summarize the relationship between diet and cancer. Include in your discussion cancer promoters, antipromoters and dietary practices to reduce cancer risks.

Read the following then answer question below.

Bobby Flay, 20-year-old male, 5 ft. 8 inches, 205 lbs. Activity Level: Sedentary

Based on Mifflin St. Jeor Bobby’s BMR is 1914 calories per day. (Ch. 8)

Protein needs 74.39 grams per day. (Ch.6)

Water needs 3700 gram or 15.5 cups (Ch. 12)

Bobby’s typical diet includes.

Breakfast:

Egg, with black bean burrito with salsa on a tortilla shell

Grapefruit, Pink or Red

Tea

Lunch:

Over roasted chicken with lettuce, tomato, cheese, and BBQ sauce on whole wheat bread

Potato Salad

Watermelon

Glass of milk

Dinner:

Salmon cooked in olive oil with lemon juice

Green beets

Quinoa, Cooked

Glass of milk

Evening Snack

Almonds, Honey Roasted

Cantaloupe

QUESTIONS:

1. What specific changes, if any should bobby make in food intake? (Explain in 4-5 sentences)

2. Evidence supports that effective use of dietary principles ( adequacy, balance, kcalorie control, nutrient density, moderation, and variety) will lead to healthier food choices, and yet people still make poor food choices. Is there a difference in responsibility between individuals and families regarding whether they follow recommended diet-planning principles? (Explain in 4-5 sentences)

Make five RESEARCH TITLE, the topic should be about nurses or related to nursing, make sure that its TIMELY, TRAILBLAZING, and TREND. Provide at least 2 objectives of each title.

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