senior seminar portfolio

PORTFOLIO

CLASS SKILLS INVENTORY

CORE COURSES

COURSE SKILL LEARNED DESCRIPTION OF SKILL USE

TABBED SKILL AREA

ARTIFACT

NUTR 1100 Interaction of the food system with social political, and economic, natural environments.

Asses food deserts in certain areas, as well as plan solutions for the inadequately supplied areas.

Food and Nutrition Fair Food Chapter 1 Summary

NUTR 1000Utilize software program for nutrient analysis and formulate dietary recommendations for 3 day food record

Assess patient and client dietary adequacy using analysis software and formulate specific nutrient recommendations

Food and Nutrition Nutrient Analysis Project

NUTR 2000 Understand the unique nutritional needs to foster optimal growth and development during the lifespan including maternity, infancy, childhood, adolescence, and older adult years.

Apply knowledge of lifespan nutritional needs in a clinical setting as well as plan and implement recommendations for dietary change through these stages of the life cycle.

Counseling and Education

Case Study

NUTR 2200 Utilize different types of preservation methods of foods as well as various types of preparation methods.

Learn to prepare and store food properly, as well as how to distinguish between different foods through sensory analysis.

Communication and Research

Literature Review on the Efficacy of Traditional Herbal Medicine

NUTR 2220 Adhere to food preparation as well as preservation methods.

Apply sensory analysis skills to confidently prescribe certain diets for nutrition requirements.

Food Systems Term Project: Analgesic Effect of Herbal Tea

Lab Report

NUTR 2990 Utilize knowledge of the philosophy, goals,

Prepare resume, goals, and personal

Leadership/ Management

First Personal Statement

organizations and requirements of food, nutrition, and applied nutrition professions.

statement in order to obtain employment and recognition in the nutrition field.

Draft,

7 Habits Summary

NUTR 3000 Gain knowledge of macro- and micronutrients from a scientific view. Including their digestion, metabolism, and utilization at a cellular level.

Evaluate and recommend dietary intake of patients for the prevention of chronic disease and health maintenance.


Niacin Transcript

NUTR 3350 Application of food purchasing, quantity food production, and food management principles in a commercial kitchen.

Apply food safety and sanitation principles by participating in HAACP plan. Use standardized recipes and food service equipment in production of foods.

Food Systems Country Recipe Final Paper

NUTR 3300 Food purchasing and preparation principles applied to large quantity food production, menu planning, recipe standardization, food costs, and service in institutions.

Apply basic food preparation knowledge when ordering in bulk for large events or companies.

Food systems Bell Pepper Salad

NUTR 3100 MNT therapy skills associated with the prevention and treatment of disease, including obesity, HTN, diabetes, and kidney disease.

Utilize knowledge of MNT therapy skills to treat and diagnose diseases.

Nutrition Care Process

Renal Prep Assignment

NUTR 3600 Introduction to the theory of medical nutrition therapy.

Utilize behavior change models to communicate health and nutrition advice to consumers.


Case Study

NUTR 4901 Examine the latest trends in the fields of food, nutrition, and

Lead discussions on topics in the nutrition industry

Leadership /Management

Personal Statement

applied nutrition. Provide an opportunity in nutrition to demonstrate personal and professional growth.

that affect the profession as well as share professional experience gained.

NUTR 4100 Apply MNT therapies on diseases such as gastrointestinal, pulmonary, wasting disease, as well as enteral and parenteral nutrition.

Apply knowledge of MNT therapies in order to treat disease diagnosis in patients.


Neoplastic ADIME note

Cystic Fibrosis Handout

Chronic Obstructive Pulmonary Annotated Bibliography

Medication Handout

Cystic fibrosis ADIME note

SCIENCE/ANALYSIS COURSES


TABBED SKILL AREA

ARTIFACT

BIOS 1030 Observe the human body as well as it’s many systems and functions.

Apply knowledge of human biological systems to clinical setting when treating patients.

Communication and ResearchBIOS 1300

BIOS 1310 Lab Vital Information Presentation Transcript

BIOS 2210 Interactions between humans and microbes including; vaccines, antibiotics, biotechnology,

Asses bacterial or viral infections in patients as well as contribute to stopping spread of


Bacterial Writing Assignment

BIOS 2215

immunity, disease transmission, and food spoilage.

infection by using sterile techniques.

BIOS 2250 Understand significance of genetics in life of human society.

Utilize normal and abnormal chromosome constitutions, gene-protein relationships, and factors that cause mutations of genes and chromosomes.


Chromosomal Maps

CHEM 1200 Introduction to molecular processes, as well as biochemical functions and techniques, metabolic pathways and transmission.

Apply knowledge of chemistry as well as biochemical reactions to clinical setting of profession.

Counseling and EducationCHEM 1210

CHEM 4890

MATH 1200 Acquire geometric as well as algebraic skills.

Adhere to knowledge of algebraic algorithms.

Education MATH QUIZ

BUSINESS COURSES


TABBED SKILL AREA ARTIFIACT

ACCT 1010Accounting process, external financial reporting and analysis.

Utilize financial literacy concepts and budgeting.

Leadership/Management

MGT 2000Understanding of and practicing solving problems facing managers and administrators.

Adhere to the workplace using concepts and principles from behavioral sciences.


ECON 1030Basic theory and economic analysis of prices, wages, interest, rent, and profits.

Analyze the capitalistic system and determine what, how, and for whom to produce.


GENERAL EDUCATION COURSES


TABBED SKILL AREA

ARTIFACT

Verbalize as well as utilize literacy on and off paper. Understand basic concepts of writing in the health science and professions.

Utilize literacy to communicate well in the workplace.


J COURSEWriting Journal on future profession

HLTH 2300Medical terms associated with the body systems, disease process, laboratory tests, and clinical procedures.

Utilize knowledge of medical terminology to communicate commonly in the health care setting.


FOOD AND NURITION

1. Fair Food Summary Chapter 1Chapter One: The System and Its Dysfunctions

This chapter begins by discussing the various components of our food system; from

the point of production to the moment it becomes waste. The author then takes the

reader through the food system, using corn as an example. He begins by giving a

brief description of modern-day corn production and goes on to discuss how it is

processed. He lists the various ways in which corn is used; some of you might be

surprised by the fact that most of the corn produced is not for human consumption.

When reading about distribution, I would like for you to take note of how energy

intensive this component of the food system can be.

As the food system developed, a variety of public policies were put in place to help

promote productivity, while keeping consumer prices low. Hesterman outlines these

policies and points out that U.S. agriculture policy has moved away from controlling

supply and pricing, while maintaining a commitment to protecting the income of farmers

who grow nonperishable crops that can be traded. Take note of the author’s discussion

of crop subsidies. Crop subsidies were initially developed as a way to maintain

economic viability for farmers and rural communities, however, many people believe

that they no longer serve this purpose and have become more about the politics of rural

elections and retaining revenue streams to those who have become used to them.

The policies and incentives that are currently in place have played a role in

production specialization amongst farmers. Unlike specialization in other industries,

farming is not only an economical system, but also a biological system. The author

describes how specialization has led to centralization and how centralization has led

to a concentration of power amongst a small number of companies in the food

system. It is important to understand the pros and cons of specialization and

centralization. While these aspects of the food system have allowed the consumer to

purchase at relatively low prices, there are many consequences that have come

about as a result.

COUNSELING AND EDUCATION

2. Nutrition 3000 Niacin Transcript

Niacin Transcript

This presentation is over Niacin or Vitamin B3

Learning Objectives:The learning objectives for this presentation are as follows:

Digestion of Niacin Functions of Niacin Structural Information Micronutrient Status DRI for Niacin Food Sources Interesting Facts about Niacin

Digestion:In the digestion of Niacin, NAD and NADP are needed to assist in the absorption of the vitamin. Pyro phosphatase is then needed for phosphate hydrolysis of NADP. Glycohydrolase is needed to hydrolyze NAD, which releases free nicotinamide. Nicotinamide along with nicotinic acid are absorbed by the small intestine by sodium-dependent, carrier-mediated facilitated diffusion, although they can be absorbed by the stomach. When niacin is in large concentrations, 3-4 grams, it is absorbed almost entirely by passive diffusion in the intestines. Niacin is mostly found as nicotinamide in the plasma, but nicotinic acid as well. In the plasma, approximately one third of nicotinic acid is bound to plasma proteins. In the blood, simple diffusion is how nicotinic acid and nicotinamide move across the cell membrane, although nicotinic acid is transported into the kidney tubules. A carrier is required for red blood cells, and energy is required for uptake in the brain. Food Sources:Fish and meats are the best sources of niacin, with beef liver being the highest at 15mg/3 oz serving. Tuna contains 11.3mg/3 oz serving, and veal provides 8.9mg/3 oz serving. Chicken breast has 11.8mg/3 oz serving and beef and pork have 4.5 to 7.2mg/3 oz serving. Peanut butter contains 4.3mg per two tablespoons, and 3 ounces of white turkey meat has 5.7mg of niacin. Other sources of niacin include enriched cereals and rice, bread products,

seeds and legumes. Niacin is also found in coffee, where heat converts trigonelline to niacin. Niacin is also found in lesser amounts in green vegetables and milk.

Function:The function of niacin is to help the body convert food (for example carbohydrates, protein, lipids) into energy (or glucose for an example). It also helps develop and maintain the digestive and nervous system, and helps the body make various sex and stress-related hormones, mainly in adrenal glands and other parts of the body. Niacin also helps promote healthy skin, hair, and eyes. Sometimes in the media, you hear that Niacin is the "beauty wonder". Several studies has shown that foods and products containing Niacin have the ability to stimulate DNA repair and increase cell turnover.

Structural InformationAnother form of Niacin is Nicotinamide. In Nicotinamide the carboxyl group is replaced by a carboxamide group, more complex amides, and a variety of esters. Unlike niacin, nicotinamide is made up of six carbons, six hydrogens, two nitrogen’s, and one oxygen. Similar to Niacin it is a water soluble B vitamin that prevents pellagra. Pellagra is when the skin becomes so dry that it begins to crack and look somewhat scaly. Other signs of Pellagra include dementia and diarrhea. Niacin and Nicotinamide have identical activity but different pharmacological and toxic effects. Niacin reduces cholesterol, is involved in DNA repair, and production of steroid hormones while Nicotinamides are not. Nicotinamides can be toxic to the liver when consuming more than 3 grams a day. Niacin and Nicotinamides are both precursors of the coenzymes nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP). The presence of the enzyme NAD+kinase results in the conversion of NAD to NADP. These two coenzymes participate in hydrogen transfer. NAD catabolizes fat, carbohydrate, protein, alcohol, DNA repair, and anabolism of NADP by synthesizing fatty acids and cholesterol.

Micronutrient StatusNiacin is water-soluble, meaning that the body does not store them. The needs for

B3 can be meet through the diet. It is very unlikely to develop a B3 deficiency. One of the main causes of Niacin deficiency is through alcoholism. Symptoms may include: indigestion, fatigue, canker sores, vomiting, poor circulation, and depression, or more severely it can cause pellagra. Prescription of very high does of B3 are given to help improve the symptoms. Doses of Niacin should not be taken higher than the RDA due to it be toxic if too much is taken. High doses can cause symptoms such flushing of the skin, stomach upset, headache, dizziness, blurred vision, and an increased risk of liver damage. (Ehrlich)

Excess niacin is transported in the liver to N1-methyl-nicotinamide, which is excreted in the urine along with the 2- and 4-pyridone oxidation products of N1-methyl-nicotinamide. The two major excretion products are N1-methyl-nicotinamide and its pyridone derivative. The proportions differ depending on the amount and form of niacin ingested and the status of the individual. If available, laboratory testing can help confirm the diagnosis. This test would be beneficial for when the diagnosis is unclear. Urinary excretion of N1-methylnicotinamide (NMN) is decreased; < 0.8 mg/day suggests a niacin deficiency. (Institute of Medicine)

DRIThe current recommendations for Niacin are vast over specific populations. The most significant recommendations are Adult men have a RDA of 16 mg and 35 mg at a maximum upper limit. Adult women should consume 14 mg and 35 mg at a maximum upper limit. Pregnant women and Lactating women should consume 17-18 mg of niacin for adequate intake.

One Fact:In 1937, niacin was originally known as nicotinic acid, found in fresh meat and yeast by biochemist Conrad Elvehjem. Niacin was then also known as vitamin B3. The discovery of this compound eventually led to a cure for pellagra, which is a disease related to vitamin B3 deficiency (this was mentioned earlier in the powerpoint).

Five questions:1. What is a deficiency of Niacin?

a. Diarrheab. Hot flashesc. Vomitingd. Memory loss

2. What is a food source of Niacin?3. Where is Niacin absorbed in the body?4. What is the recommendation for a male intake of Niacin?5. Another form of Niacin is ______?

Answers:1. C2. Tuna, Chicken, Peanut Butter, enriched cereals and rice, bread products, seeds and

legumes3. in the small intestine, little is stored in the body and any excess niacin is excreted in

the urine. 4. 16 mg for male niacin RDA5. Nicotinamide

3. Nutrition 3600 Case Study

Sarah O’Neal

Feb. 10 2016

TTM Case Study:

Jennifer is a 36 year old teacher and mother of three. She easily lost her pregnancy weight after giving birth to her daughter who is now 8 years old. She complains that she never could lose the weight after the birth of her twins (born by cesarean section) who are now five. She is 5’6” and weighs 156lbs.

She followed a vegetarian diet in her early twenties but stopped after marrying her husband and starting a family. Her husband and kids like to eat a hearty breakfast. Since their morning schedule is tight Jenny heats up biscuit, egg and cheese sandwiches most mornings. She says she eats a healthier lunch but sometimes givens into the temptation of the goodies in the teacher’s lounge. She cooks kid friendly foods like hot dogs, macaroni and cheese, chicken fingers or pizza most nights. She and her husband often eat ice cream after the kids go to bed.

Jennifer would like to get back down to her “pre-twins” weight of 135lbs, but just isn’t sure how to lose the weight. She states she and a friend began walking 3 days a week about 4 months ago. However, she does not seem to be losing the weight. She states that she knows she has to change her diet to lose the weight.

1. Dietary Changes:a. What stage of change is Jennifer in for making dietary changes?

i. Contemplation (getting ready)b. What strategies or processes of change are appropriate for this stage of change?

i. Jennifer is aware of the pro’s and cons of getting ready to change her diet plan. In order for her to make this life-style change she will need to commit to change, and believe in herself. At this point in her journey it will be normal for Jennifer to want to give up, or become discouraged. In order to prevent that she needs to be encouraged and supported by friends and family, and possibly even a nutritionist.

c. Provide an example of how you would use one of these strategies to help Jennifer move forward through the stages of change.

i. In order to help Jennifer move through the stages of change I would be able to provide education, meal plans, and support during her journey.

2. Walking Program:a. What stage of change is Jennifer in for incorporating a walking program into her routine?

i. Jennifer is in the action stage based on her decision to walk three times a week.b. What strategies or processes of change are appropriate for this stage of change?

i. During the action stage it is imperative that Jennifer keep her walking routine going and continues to lower her risk for disease.

c. Provide an example of how you would use one of these strategies to help Jennifer move forward through the stages of change.

Providing nutritional education, and ideas for exercise I would help Jennifer to stay on track with her weight loss goal.

4. Math 1200 Quiz

MATH 1200

SARAH O’NEAL5.6. 1. Suppose a basketball player scored the following number of points in his last 15 games: 4, 4,

3, 4, 7, 16, 12, 23, 15, 8, 5, 18, 8, 29, 21.7. Fill in the following frequency (and relative frequency) distribution.8.

Bin Frequency Relative Frequency

1-6 5 33%

7-12 4 27%

13-18 3 20%

19-24 2 13%

25-30 1 7%

Total 15 100%

9.10. 2. 11. a. What percentage of games did the player score 12 points or less? 60%12. b. What percentage of games did the player score between 7 and 18 points (inclusive i.e.

7<=points<=18)? 47% 13.14. 3. If you were to draw a histogram from your frequency distribution (from Question 1), would it

be skewed to the right or left? That is, is this distribution skewed right or left? 15.16. Right17.18. 4. Calculate the following statistics from the basketball scores: Mean, Median, Quartile 1,

Quartile 3, Minimum, Maximum, Range, IQR, and Standard Deviation.19.20. Mean= 11.821. Median= 822. Standard Deviation = 8.223. Minimum = 324. Q1 = 425. Q3 = 1826. Maximum = 29

27. Range = 2628. IQR = 14

COMMUNICATION AND RESEARCH 6. Nutrition 2000 Literature Review

EFFICACY OF TRADITIONAL HERBAL MEDICINE

Sarah O’Neal

Ohio University

Abstract

There has been much controversy when comparing traditional clinical medicines, with homemade

herbal remedies. The purpose of the following studies were to evaluate the safety, and efficacy of

traditional alternative herbal medicine. (Brinckmann, J., Sigwart, H., & Taylor, L. (2003). The first study

used a placebo to investigate the usefulness of herbal tea and it’s ability to reduce pain caused by acute

pharyngitis. A study preformed by (STEEL, A; et al.) evaluated the calming effects of using alternative

medicine while giving birth. The final experiment reviewed “The advantages of Natural Analgesics over

Conventional Synthetic Analgesics.” Patidar, A., Birla, D., Patel, V., Chaturvedi, M., & Manocha, N.

(2014).

Through these case studies I hope to prove the many benefits of using natural analgesics over traditional

pharmacy drugs when dealing with pain.

The use of herbs with the intention to heal is known as “herbalism” and was designed to use

herbs to treat the underlying causes of disease in a client. Instead of looking at the signs and symptoms

and then treating the disease, herbalists look at the whole picture, from lifestyle to physical stressor in

order to prescribe the right treatment. Once the cause of a condition is discovered, the herb is

prescribed to restore the body's natural balance. Herbs are also used in many traditions as a

preventative action to boost immune function and promote general wellbeing before any disease

occurs. Herbalism has been used for thousands of years dating back all the way to the Ancient Romans,

and Greeks. Through the Middle Ages, monasteries served as medical schools. Within the monasteries is

where specific herbs known for healing were kept and studied. While many pharmaceutical companies

use the active ingredients found in herbs in their products, herbalists believe in something called "herbal

synergy," which means that in order for the herb to be as safe and effective as possible, it is important

to use the whole plant. For instance, meadowsweet contains salicylic acid, which is the active ingredient

in aspirin. While aspirin alone often causes issues in people who have sensitive stomachs, meadowsweet

also contains tannin and mucilage, which work to protect the stomach from any discomfort.

An analgesic is a drug that selectively relieves pain by acting in the Central Nervous System

(CNS) or on the peripheral pain mechanisms, without significantly altering alertness. In society today

many people think of traditional pharmacology prescribed medicine as being the only working relief for

pain. In a study done by Brinckmann, J., Sigwart, H., & Taylor, L. (2003), sixty adolescents under the age

of eighteen, who presented signs of acute pharyngitis were tested. The individuals were split into two

control groups, one group receiving an herbal tea supplemental treatment, and the other group

ingesting the placebo medicine throughout the duration of the experiment. The goal of the study was to

prove the positive effects of the herbal tea known as “Throat coat,” and the see if there was any

substantial healing time. After the two to seven-day period, the adolescents were sent back into a check

up. The results showed compared to the placebo tea, intensity of pain in the throat when swallowing

was significantly reduced by throat coat. The physicians observed significant changes in range of pain.

There was also a statistically significant improvement of speed of recovery in the Throat Coat treated

group. The studied proved the authors hypothesis and showed Throat Coat, a natural herbal tea, was

significantly superior to the placebo medicine provided.

The second experiment was designed to examine involvement of pain during birth with both

pharmacologic sedatives and also natural herbal alternatives. The study involved 2,445 women all who

were documented during childbirth, and throughout their pregnancy. 60.7% of women used some form

of anesthetic, whether it was natural or induced. 66.7% who used analgesic drugs used a synthetic

traditional type of painkiller, such as an epidural. (STEEL, A; et al.) There was an inverse effect for

women who had an epidural analgesia and who had consumed herbal tea throughout their pregnancy.

Results showed women who had done both of these treatments in relation to their pregnancy showed

reduced amounts of pain during labor. Due to the study design there was a confirmed causative

relationship between the use of synthetic and natural analgesics. The study confirmed the physiological

impact of not only using herbal medicine to treat excruciating pain, but also the effects of

pharmaceutical drugs paired with herbal supplements. The results indicated that while synthetic drugs

helped reduce pain, herbal medicine was the relaxing factor.

The final review written by Patidar, A., Birla, D., Patel, V., Chaturvedi, M., & Manocha, N. (2014),

provided an insight to a more controversial topic, natural analgesics versus conventional synthetic drugs.

Drugs are typically consumed in order to reduce pain, there are various synthetic drugs such as; aspirin,

ibuprofen, ect. These drugs are used as analgesics. Since these drugs are synthetic they come with a

variety of repercussions including: nausea, stomach pain, ulceration, depression, vomiting, and even

some cardiovascular risks like bradycardia. The alternatives to these drugs involve medicinal plants.

Morphine, white willow bark, curcumine, green tea, and ginger are some examples. There are various

plant derived preparations have been used for hundreds of years to obtain effective pain relief. Herbal

medications are becoming increasingly popular due to the lack of known lasting side effects. The review

also indicated that more and more families are also beginning to use herbal medicine on their children

as opposed to over-the-counter drugs. The literature also states that herbal medicine may be becoming

increasingly popular due to the financial stress of using synthetic drugs.

In conclusion there are many benefits to using herbal medicine, as well as draw backs. Herbal

medicine is often less expensive than prescribed synthetic drugs. Also the typical view of herbal

medicine is that it is not as harsh on the human body as chemically engineered medicine. Each of the

studies preformed found that using herbal medicine can not only help fight off infection, and reduce

pain, but can also help prevent many types of illness. The review article mentions many important

controversies when comparing synthetic drugs to natural analgesics, but perhaps the most prominent

fear of using herbal supplements is the unknown factor. Herbal medicine, and herbalism require

knowledge about plants, and their healing abilities. Many individuals are unaware of this type of

knowledge, and maintain their use of prescribed medicine. There will always be a demand for synthetic

drugs, especially pain killers, and antibiotics, there will also be demand for herbal supplements such as

herbal tea that is used for healing. While in society today synthetic medicine is presumed to be more

popular the ever growing natural analgesic field is becoming increasingly sought out. Through each

study there were personal beliefs and opinions on which type of medicine is better, and more effective.

While engineered drugs are known to work better and more regularly, natural analgesics have many

benefits that truly intrigue people.

References

Mark Blumenthal: Quality and Efficacy of Herbal Medicines. (2015). Integrative Medicine: A Clinician's

Journal, 14(4), 54-59 6p.

Patidar, A., Birla, D., Patel, V., Chaturvedi, M., & Manocha, N. (2014). A Review on advantages of Natural

Analgesics over Conventional Synthetic Analgesics. International Journal Of Pharmacy & Life Sciences,

5(5), 3534-3539.

Enna, S. J., Stata Norton, and Kevin S. Smith. 2012. Herbal supplements and the brain. [electronic

resource] : understanding their health benefits and hazards. n.p.: Upper Saddle River, N.J. : FT Press,

c2012., 2012. OHIO UNIV - MAIN's Catalog, EBSCOhost (accessed November 23, 2015).

EBSCO CAM Review, B. (2015). Natural treatments for strep throat. Salem Press Encyclopedia Of Health,

7. Bios 1310 – Lab Vital Information and Research

BIOS 1310

Sarah O’Neal

Lab Vital Information Presentation Transcript

Hypothalamus is referred to as: Master control centerHypothalamus location: base of brain in anterior portion of diencephalon Infundibulum: connects hypothalamus to pit. Gland or (hypophosis)Pit. Gland location: hypoglossal fossa of sphenoid bonePit. Gland divided: posterior and anterior lobes

Another name for Ant. Pit.: adenohypophosis ^^How is it connected to hypothalamus: by blood vessel network (hypophysial portal system)What traels along this pathway: hormonesWhat is their funct? Regulate activities

Another name for Post. Pit: Neurohypoposis, by neurons that form hypothalamo-hypophysial tractWhat travels this pathway? Hormones—by axons

What is their destination: post. Pit gland

2 classes of hypothalamic hormones that regualte Ant Pit.: releasing & inhibiting

How do they reach Ant. Pit.: hypophysial portal system What is their funct: stimulate or suppress hormones

How do Ant. Pit. Hormes arrive at destination: via blood stream

Hormones produced by post Pit.: antiduretic & oxytocin

Source of Post. Pit hormones: arrive thru blood stream

How are hormones transported to target cells: via bloodstream

Occurs when hormones arrive at target cells: bind to matching receptors on those cells & the hormone-receptor complexes will trigger changes in target cells

Triggers changes in target cell: hormone receptor complexes

Aldosterone: lipid soluble, easily diffuse thru PM

Aldosterone binds with: aldosterone receptor

Where does Aldosterone receptor complex go: moves into nucleus, binds w/ DNA

Binding synthesizes what molecule: mRNA

Function of mRNA: codes for proteins

Where does mRNA go: goes from nucleus to cytoplasm binds to ribosomes

Pineal gland: pea sized/ in diencephalon/secretes melatonin

Pituitary gland: middle of midline cranial fossa/oval shaped/2 functional lobes

Hypothalamus functions: secretes releasing and inhibiting hormones

Largest endocrine gland: Thyroid

Thyroid: inferior to larynx, butterfly shaped, left & right lobes

Thyroid gland is composed of: thyroid follicles Thyroid follicle: simple cuboidal epithelium, surround central lumen

Antagonist of calcitonin: parathyroid hormone

2 hormones reffered to as Thyroid hormone: tryiiodinethyronine & tetraiodothyrine

Hormone that maintains TH synthesis&secretion: TSH

Thyroglobulin: numerous tyrosine amino acids into follicle lumen

Molecules that cross follicular cells from the blood in 1st phase of TH production: Ioide molecules

Primary effect of TH: maintain normal cellular metabolic activity, important for growth

Hypothyriodism: Excess TH, increased metabolic rate/weight loss

F(x)n of thyroid gland: secrete hormones

Enlarged thyroid gland: goiter-due to insufficient dietary iodine

Location of Parathyroid gland: posterior surface of thyroid gland

What arteries supply these glands: inferior thyroid arteries

2 types of parathyroid gland cells: chief cells&oxyphil cells

Function of chief cells: synthesize parathyroid hormone

Function of oxyphil cells: no function

What causes release of PTH: low blood calcium levels

How des PTH raise blood calcium levels: promotes reabsorption of calcium from bone tissue

Pancreas: b/w duodenum & spleen, inferior & posterior to stomach

Pancreas: both enocrine & exocrine

Cells activated by declining blood glucose levels: alpha cells(secrete glucagon)

Cells activated by increasing blood glucose levels: beta (secrete insulin) Stimulate cells to absorb glucose & amino acids from blood to store nutrients

Clusters of cells that create endocrine portion of pancreas: islet of lagerhans

Suprerenal gland 2 layers: Outer cortex & inner medulla

Corticosteroids: 25 collectively synthesized hormones

Where are they synthesized: in outer cortex

Mineralocorticoids: group of hormones that regulate electrolyte compostion and concentration

Where are they synthesized: outer layer of cortex

Principal mineralocroticoid: Aldosterone

Function of aldosterone: regulate Na & K ions in blood supply

8. Bios 2210 – Bacterial Writing Assignment

Writing Assignment #3

Sarah O’Neal

When I started with the first article A Symbiotic Way of Life I was intrigued with the way microorganisms feed off of, and develop from each other to survive. The second article Toddler Temperament Could be Influenced by Gut Bacteria was the most interesting to me. The effects of behavior from toddlers is never something I thought would come from microbiota in the intestines of children. The third article was very impressive entitled World of Hidden Life Teems below Our Feet. Janet Janson has a clear passion for finding, and helping different types of species survive in the most comfortable was possible.

In all three articles bacteria is mentioned in some way, whether it be the way it is affecting toddlers and their behavior, to how to best help them survive in certain environments, these species are the main focus. The fact that bacteria, and its many forms can have a negative or positive effect on personality, and behavior traits goes to show how detrimental to society it is. The more we learn about bacteria and all of its subspecies the more we can contribute to our world. Also, these species can not only live off of one another they can physically help each other survive in their environments. On the topic of the environments in which these species live, we must help seed and foster them in spaces where they will be successful, just like Janson says. Bacteria play a crucial role on our society and we as humans often benefit from them. Janson is doing research in many of the different environments these species grow however she ran into her fair share of problems “You could get information about specific genes, but sequencing technologies were very slow,” here she states that even though she is finding this new information technology is not yet advanced enough to keep up with the findings.

All in all, bacteria and all of the subspecies are pretty amazing. They can do things such as make other animals sick, all the way to helping us breathe. In my opinion the more we know about how, and where they function the best the more we as a species can benefit. Bacteria have a lot to offer us, we need to embrace the knowledge. Scientists such as Janson, Miami University, and Ohio State University are beginning to push the boundaries and test bacteria in different ways to see all of the possible ways it can positively, and negatively affect the world.

9. Bios 2250 – Chromosomal Maps

Examples of Chromosomal Maps

Bios 2250

Sarah O’Neal

10. Junior Comp: Writing Journal

Writing Journal 7

Sarah O’Neal

Junior Comp

B

C

D

EF

While writing my research paper there have been many interesting topics I have

discovered. The Physician Assistant profession comes with many opportunities to branch out and

practice various types of medicine. Some of the most interesting things I have learned are the

lack of PA professionals involved in pediatrics. Also, the different chances to serve the program

“Doctors without borders.” Throughout this research project I have been able to examine the

profession in many different ways and have truly gained even more respect and admiration for

the individuals who choose this career path.

When it comes to pediatrics the PA presence is lacking. I have researched this area and

found that most graduates of PA programs immediately specialize in emergency medicine. There

are various theories as to why more new graduates do not immediately focus on pediatric

medicine, however the most promising I have read about indicates that recent graduates go

where the most plentiful jobs are, also where the action is. Emergency medicine is never boring,

and is always needed. Assuming the role of a pediatric PA takes more patience and skill set, also

timing. Once I am certified to practice medicine as a PA I hope to branch into Pediatric care and

even obstetrics.

The “Doctors without Borders” program is another aspect this research paper has brought

into view for me. I am extremely interested in traveling, and I cannot imagine what could be

better than traveling and helping others. I believe it is a sense of duty to give to those who are

going without, especially when it comes to quality medical care. This program offers rural

countries prime medical care at no cost. It also offers medical professionals a chance of a

lifetime, and meaningful work. Once I achieve my dream of becoming a PA I want to reach the

lives of many, and this program allows just that.

Through this research I have gained a better understanding of my future profession and have not

only a better idea of my goals and career, but also a deep profound respect for the up and coming

profession. Physicians Assistants will always be needed in the medical field and the choice to

pursue this career is a responsibility in its own. Assuming the role of a PA is assuming

responsibility for lives, and health of individuals. I am excited to continue my education into this

impressive field.

FOOD SYSTEMS

11. Nutrition 2220 – Analgesic Effect of Herbal Tea

12. ANALGESIC EFFECT OF HERBAL TEA

SARAH O’NEAL

KATIE DENISON

LAB THURSDAY 5-8

APRIL 14 2016

13. INTRODUCTION

Herbal tea has been rumored to help individuals cope with pain for a length of time. The method of using analgesic herbs to alleviate pain is known as herbology. The most popular uses of herbology when it comes to reducing pain are; arthritis pain, headaches, toothaches, sore muscles, lower back pain, and neuralgia. While the use of herbal supplements such as tea to reduce pain is not regulated by the Food and Drug Administration (FDA) it has become increasingly popular within the population over the last ten years. Chamomile tea is known as an herb with medicinally active roots. The herb eases muscular tension or pain in back, shoulders, and neck. It is a popular treatment for osteoarthritic pain, and may relieve some symptoms of rheumatoid arthritis as well. The tea’s active ingredients include harpagide, and harpagoside, both iridoid glycosides with analgesic and anti-inflammatory actions. This treatment is considered safe at the typical dosage of 750 mg consumed three times daily. Green tea has been shown to have analgesic and anti-inflammatory properties and may constitute a natural treatment option in chronic inflammatory disorders. The active ingredients of green tea are methylxanthine alkaloids, theophylline, and theobromine. These compounds have similar but

not identical actions. These polyphenols are not vitmains but appear to have strong antioxidant properties. Currently in the United States green tea is also under evaluation for its cancer preventative qualities.

14. METHODOLOGY

In the three experiment’s preformed testing the significance of herbal tea additives to muffins the same list of ingredients was used each time. The ingredients included consisted of; two eggs, one cup sugar, two cups all purpose flour, one banana, one half cup butter, six tablespoons milk, two and a half teaspoons baking powder, one half teaspoon salt, two individual packages of green tea, or two individual packages of chamomile tea. In order to prepare the muffin batter, the directions were as follows: first sift all dry ingredients together (flour, sugar, baking powder, and salt), next combine all other ingredients in separate bowl, fold dry mixture into mix until smooth. Finally, the batter was separated into three equal portions. One portion was left unaltered as the control, two individual packages of chamomile tea were added to the second portion, and two individual packages of green tea were added to the third portion. Then the muffin tins were filled two-thirds of the way full (50 grams) with batter, and bake in preheated 350-degree oven for 15-20 minutes depending on the size of the muffins.

Four types of tests were used during each experiment to evaluate the muffins. The tests included an objective test deciphering flavor, texture, and appearance as well as comparing the color composition of all three types of muffins using a colorimeter, a triangle test to include the preference of taste from the class and finally the texture of each muffin which was tested using a penetrometer. These specific tests were chosen in order to scientifically highlight the differences between the muffins that received herbal infusion and the control muffins.

15. RESULTS

Trial 1

Table 1

Comparison in Flavor, Texture, and Appearance

Variation Flavor Texture Appearance

Control Muffin Banana, Sweet Light, Fluffy, Crumbly Light yellow, LargeChamomile Infused Sweet, Herbal, Fresh Grainy, Light Lightly speckled, Light

Muffin yellowGreen Tea Infused Muffin

Plain/Bland Grainy, Dense Very dark, Speckled

Table 2

Colorimeter

Item L* a* b*

Control 72.8 1.4 27.9Chamomile Infused Muffin

48.1 1.7 21.4

Green Tea Infused Muffin

61.9 1.7 21.4

Table 3

Penetrometer (texture)

Item 1 2 3 Average

Control 179 190 200 189.67Chamomile Infused Muffin

147 167 132 148.67


149 160 140 149.67

Trial 2

Table 1


Variation Flavor Texture AppearanceControl Very Sweet, Banana Moist, Dense Light yellow, pale

Chamomile Infused Muffin

Herbal, Fresh, Banana Grainy, Light Light yellow, Speckled throughout


Herbal, Green tea Grainy, Dense Dark, Heavily Speckled

Table 2

Colorimeter

Item L* a* b*


46.8 3.2 24.3


64.2 1.6 22.3

Table 3

Penetrometer

Item 1 2 3 Average

Control 181 187 196 188Chamomile Infused Muffin

150 166 134 150

Green tea Infused Muffin

150 156 139 148.33

Trial 3

Table 1


Variation Flavor Texture Appearance

Control Banana, Sweet Light, Fluffy Pale, Light yellowChamomile Infused Muffin

Herbal, Fresh Grainy, Light Speckled, Airy


Herbal, Sweet Dense, Grainy Dark, Speckled

Table 2

Colorimeter

Item L* a* b*


49.1 3.6 25.1


62.1 1.4 22.3

Table 3

Penetrometer

Item 1 2 3 Average

Control 181 187 198 188.66Chamomile Infused Muffin

150 166 134 150


145 154 139 146

16. DISCUSSION

The tables provided above show the data collected from the experiment through three of the tests that were demonstrated. The results of the triangle test showed an exponential liking for the Chamomile infused muffin over the other two variations during each experiment. During trial one nine taster testers preferred the Chamomile muffin, three preferred the control banana muffin, and two chose the Green tea infused muffin to be the best flavor all around. The results for trial two showed the

six testers preferred the overall taste of the chamomile muffin, six people chose the control banana muffin as their favorite, and there was not a preference for the Green Tea infused muffin. Trial three data concluded the results by reiterating the preference for Chamomile infused muffins with 8 people electing this variation as the best tasting, three people preferring the banana control muffin, and four testers choosing the Green tea infused muffin as the “best” tasting.

In regards to the differences in flavor, texture and appearance throughout the three trials the muffins typically turned out similar. Fifty grams of muffin batter was used during each trial to ensure accuracy. The results showing the the Chamomile muffin was the most over all preferred each time was surprising to me due to the fact that they quality of the muffin was different than that of a “desired” muffin. During each experiment the Chamomile infused muffin appeared grainy, and less sweet than the original controlled banana muffin. The original banana muffin typically turned out more sweet, and moist and yet was still not the most overall preferred. The Green tea infused muffin was the least preferred among the taste testers. This final result was not surprising due to the texture, and lack lack of flavor of this variation of muffin. The results of the penetrometer test revealed each trial that the control banana muffin was the least penetrable. The results of this test were very surprising as the control muffin appeared to be the least dense, which would make it seem as though it would take the least force to penetrate when consuming. Choosing to include the colorimeter in the experiment was to determine that there was in fact a color difference between the three variations of muffins. The banana muffin appeared pale, and light yellow during each of the three trials whereas the herbal tea induced muffins were typically speckled and of a darker pigment.

All in all, the experiment provided great data as to how adding these analgesic pain relievers into a food product can alter the products taste, appearance, and texture. While herbal remedies such as tea are still being tested for their effects on pain, studies show the increasing popularity through using herbal and home remedies to help alleviate pain is increasing substantially. Throughout the next generation products such as the muffins created throughout this experiment may be available for purchase as treatment for chronic, and acute inflammatory discomfort.

12. Nutrition 2220: Lab Report

THE EFFECTS OF VARIOUS FLOURS ON BAKING

SARAH O’NEAL

OHIO UNIVERSITy

i. Purpose

The purpose of creating this experiment was to demonstrate the preparation of gluten and its components. The experiment was also designed to compare gluten to different types of flours. Also, the show the effect of sugar on gluten as well as the effect of fat on gluten. Finally, the experiment was also tested to compare the volume, texture and flavor of cakes prepared using different types of flour.

II. Methodology

In order to complete the experiment, the class followed directions from the lab manual. The first process indicated was the preparation of gluten. The gluten was formed by adding 120 grams of the groups assigned flour to 60 ml of water. The water was gradually added to the flour while mixing with a fork. The purpose of this was to form a stiff dough that was no sticky so that it could be easily kneaded. With some flours it was not necessary to use the entire 60 ml of water, and with other flours more than 60 ml of water was needed. The dough was then kneaded until smooth and elastic, it was imperative that no group add more flour. The dough was then manipulated gently under cool running water, a cheesecloth was available for the dough that did not hold together well, which could have been from not being kneaded enough before being placed under the cool water. The dough was to be continuously washed until the water was clear. The water turned clear once all of the starch was washed out. The gluten was then gathered into a ball, if the group member used a cheesecloth while washing out the starch they may have had to scrape the gluten thoroughly from the cloth. The gluten ball was then placed on a baking sheet and placed in the oven at 425 degrees for fifteen minutes. The temperature was then reduced to 300 degrees and the gluten ball continued baking for thirty minutes. Once the gluten ball had cooled it was weighed and recorded. The volume of the gluten ball was then measured by using the seed displacement method.

The next experiment varied by flour per group. Each group was assigned to test their type of flour on cake. In this particular experiment first the assigned flour, salt, and baking powder were sifted together twice, while the vanilla was added to the milk as directed. The sugar was then added to the shortening four tablespoons at a time, creaming 100 strokes after each addition. The egg was added to this cream mixture and mixed for one minute at medium speed. 1/3 of the flour and 1/3 of the milk mixture were then added together and mixed for one minute at medium speed. The batter was then transferred into an 8-inch square baking pan, and baked at 375 degrees for about 30 minutes. The cake was then cooled in the pan and tested for evaluation based on height, texture, and flavor.

III. Results (Brannan, R.G. 2011. Laboratory Manual for NUTR 2220. pp. 71)

Table 1: A. Preparation of Gluten (LAB DATA)

Type of Flour Appearance Weight (g) Volume (cm^3)Bread Light brown/dense N/A N/AWhole Wheat Very light/dense 20 302

AP Dark brown 84 342Cake Very light brown/tiny 5 0Bread Light brown/speckled 27 171AP Very dark/burnt 100 342

Table 1: Class Data

Type of Flour Appearance Weight (g) Volume (cm^3)Cake --------- 15.4875 59.35Bread --------- 32.5 983.25AP --------- 37.5 274.09125Whole Wheat --------- 29 332

The tables above describe the appearance, weight, and volume of the gluten balls prepared with various types of flours.

Table 2: B. Effect of Flour on Cake (Lab Data)

Type of Flour Volume (cm^3) Texture FlavorBread 1356 Dense BlandAP 1326 Soft Floury/dryAP 1835 Crumbly, hard Floury/dryCake 1270 Dry Sweet/sugaryBread 619.35 Dry Dense/dryWhole Wheat 826 Dry, Hard Wheat taste

Table 2:B (Class Data)

The tables above represent the volume, texture, and flavor of the effects of flours containing gluten on cake.Table 3: B. Gluten Free Cakes (Lab Data)

Type of Flour Volume (cm^3) Texture FlavorCake 1366 252 N/ABread 1332 176 N/AAP 3955 228 N/AWhole Wheat 1094 262.6666667 N/A

Flour Type Height (mm) Hardness (mm)Bobs 1 to1 N/A N/ADomata 20 298Domata 23 303Cup 4 Cup 43 280Bobs 1 to 1 35 335Cup 4 Cup 3.2 263

Table 3: B. Gluten Free Cakes (Class Data)

Type of Flour Height (mm) Hardness (mm)BRM 1-1 30.55 247.625Cup 4 Cup 31.8875 235Domata 24.25 278.875BRM AP 28.5 350

The tables above represent the effect of gluten-free flour on cake.

IV. Discussion

“Gluten is a general name for the proteins found in wheat, rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together.” (What is Gluten? - Celiac Disease Foundation. (n.d.) In the experiment conducted gluten was made and manipulated, as well as compared to food products that lack the protein. The first trial in the experiment was forming a gluten ball. In theory (depending on the type of flour used) the gluten ball should have risen above the styrofoam cup it was placed in due to the lack of starch. However, some groups noticed that their gluten ball stayed very small. This could be because of a variety of factors such as not kneading the dough long enough, or not removing all of the starch during washing of the gluten ball. The second part of the experiment compared the various effects of gluten containing flours on cakes. According to the data in the tables above most of the cakes turned out how one would expect based on their type of flour content. An example would be the cake made with cake flour, which tasted very sweet, and sugary, whereas the cake with bread flour was very dense and dry. The third experiment compared gluten free cakes to gluten containing cakes. The class results along with the lab results show there are not many differences between the height and hardness of the gluten-free containing cakes and the gluten containing.

V. Conclusion

This particular experiment tested many key components of gluten and gluten free baking. The “fad” in organic eating in today’s world seems to have a major controversy between if gluten does or does not play a role in maintaining a healthy lifestyle. The experiment demonstrated the differences in height, hardness, texture, and volume between not only gluten free vs. gluten containing cakes, and standard cakes prepared with different flours. The results showed that while there is not much differences in the quantitative data, the qualitative data does

play a role. Gluten free cakes appeared to be less moist, and more likely to crumble and not stick together. This result is sensible because gluten is the binding protein in most foods. The differences in the types of flours used in the cakes is also qualitative. Bread flour was very dry, dense and bland, where as cake flour was sugary and sweet while also being moist and light. The results from the experiment are what was expected.

VI. References

What is Gluten? - Celiac Disease Foundation. (n.d.). Retrieved March 19, 2016, from https://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten/

Brannan, R.G. 2011. Laboratory Manual for NUTR 2220. pp. 71)

13. Nutrition 3350 – Country Recipe Final Paper

Final Paper

Sarah O’Neal

Australia is the world’s smallest continent, with no land borders because it is completely

surrounded by sea. This becomes troublesome in relation to gaining access to a wide variety of

foods aside from the plants and animals able to thrive in Australia’s low, flat and dry

geographical features.

Due to the mountainous terrain, desert outback and tropical forests taking over most of

Australia’s land mass, most of the human population is concentrated along the Eastern coast. Of

18 million inhabitants, 80% live along the coastline. This is beneficial because of easy access to

seafood and temperate weather conditions.

Because of this geographical isolation, the price and availability of fresh produce has

drastically increased. One plant that has the ability to grow in almost all of Australia’s weather

conditions is squash; pumpkin in particular. Pumpkin was first introduced to Australia with the

First Fleet to be used as pig feed, but with its ability to easily grow year round in a temperate

climate, it quickly became a popular cooking ingredient. It is most commonly used in a savory

and sweet pumpkin soup, but is also a main contributor to recipes such as scones, pancakes, and

other pastries.

As mentioned previously, seafood is an ideal source of protein because of the unlimited

access to those who live along the coast. Calamari, clams, prawns, fish, scallops, and mussels are

all popular ingredients in Australian cuisines in recipes such as soups, side dishes and salads.

Australian’s take pride in the art of barbequing. The barbeque culture began in the early

1920’s and was originally associated with large outdoor political events which involved roasting

a carcass of some sort. In the 50’s and 60’s, barbequing became more of a domestic event and

the term simply meant to cook meat over an open fire. In the 1970’s the act of barbequing in

Australia was less of a social event and the term now involved marinating the meat before

cooking over fire. It was decided that our pineapple ribs would embody the art of barbeque while

showcasing a fruit that largely grows in the Northern territory of Australia.

14. Nutrition 3300 – Bell Pepper salad

Bell Pepper Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 3oz

Special Equipment: Grill

Ingredients

12 Small bell peppers (variety of color), ¼ cup sundried tomatoes (hydrated), 1 tablespoon olive oil, ¼ cup black olives, 2 tablespoons balsamic vinegar, 1/8 tsp salt

Directions

1) Seed and stem peppers, grill until soft and charred on one side2) Chop peppers, and place in dish3) Add tomatoes olive oil, and balsamic vinegar4) Salt to taste5) Mix all ingredients together

HAACPStore under 42 degrees at all times once prepared

Sarah O’Neal


15. Nutrition 2990 – 1st personal statement draft

Personal Statement

Sarah O’Neal

The dietetic career has always held interest in my life. I am a very active, outgoing, healthy twenty-year-old who loves to share this type of lifestyle with others. Becoming a Registered Dietician is of the utmost value in todays society. The world today is the unhealthiest it has ever been, with more resources than ever to correct the problems we face. Achieving my dream of becoming a dietician would grant me the experience and qualifications needed to improve our nations lifestyle and to also work with patients who are suffering deeply from unhealthy choices.

I have had many experiences with unhealthy choices growing up. My family is not the most health conscious in many ways. I believe this is because much of my family is

uneducated in food health, and how their choices are affecting their lives. I have educated myself and fueled my passion for being healthy in order to provide some guidance for my family. Aside from personal experience, I am also very involved in the local hospital. I believe having this experience under my belt will provide me with an advantage to obtain internships in order to become an RD. I have many patient care hours, and also have dealt with different types of fast paced situations within health care.

Some of my short-term goals include raising my GPA to the highest potential. Also, being selected for an internship my senior year here at Ohio University. I plan on graduating and completing my internship in order to qualify to take my Registered Dietician Exam, granting me the knowledge and experience to work as a Registered Dietician. My long-term goals include, working as an RD for a few years, and then proceeding to complete a Physicians Assistant program, and finishing my working career with that title.

My strengths include my passion, and desire to achieve my goals. I am not the type of person to let anything stop me from achieving my dream. I am a fast learner, and very driven to do the best I can. Also, I have a big heart for patients and those in need of guidance, which prepares me for a medical career. An area I can improve upon is my shadowing experience. I would like to have many more hours actually shadowing an RD in order to be better suited for my career.

Other information I deem to be important that has helped me prepare for my future

career is all of my prior experience in a hospital setting. I believe the more someone has

been out in the real world working with patients, and helping in situations the more that

person has to offer a potential job, or internship.

17. Nutrition 2990 – 7 habits summary

7 Habits Part 1 Summary

Sarah O’Neal

In this book Covey describes seven habits of successful people. Habits are the activities that we repeatedly do in the same manner, day after day. Our character is a composite of our habits. If you want to become successful, you need to adopt these seven habits. The author says that whatever your present situation is, you are not your habits. You can replace old destructive habits with new habits of

effectiveness, happiness and trust-based relationships. There are many honest people in this world like you who are willing to change the destructive habits. You just need to examine and find out your bad habits to replace them with these seven habits. The seven habits described in this book are based on natural laws and if you adopt them, they will surely bring the maximum long-term beneficial results for you. People perceive the world differently. We all have our own paradigm and we see things according to our paradigms. If you want to change your life, you must first change the way you look at the things, you should focus on improving your personal attitude and behavior.

After describing the importance of attitude and behavior, Covey reveals the seven most effective habits that are following:1. Be Proactive 2. Begin with the End in Mind 3. Put First Thing First 4. Think Win-Win5. Seek First to understand, then to be Understood 6. Synergize 7. Sharpen your Saw. The most important things that humans have is their ability to think. Animals do not have this ability. Only humans have the freedom to choose their thoughts. You can control your mind. You have the ability to control your moods, feelings and thoughts and by doing this you can change your circumstances and conditions. Proactive means taking initiatives. You need to become proactive; you need to take full responsibility of your life. You have ability to take actions and make things happen. There are two kinds of problems or obstacles we face in our life. First type are the problems you can do something to reduce them, while other problems just occur in your life, you don’t have any control on them.


18. Nutrition 3100 – Renal Prep assignment

Renal Prep Assignment

Sarah O’Neal

Using your book or a medical dictionary, define the following terms:

1. Erythropoietin- a hormone secreted by the kidneys that increases the rate of

production of red blood cells in response to falling levels of oxygen in the tissues.

2. End stage renal disease- when kidneys function below 10 to 15 percent of their

normal capacity. This essentially is known as kidney failure. In most cases, kidney

failure occurs after years of having CKD

3. Acute renal disease- Sudden and often temporary loss of kidney function

4. Glomerular filtration rate (GFR)- a test used to check how well the kidneys are

working. It estimates how much blood passes through the glomeruli each minute.

5. Oligouria- the production of abnormally small amounts of urine

6. Peritoneal dialysis- technique that uses the patient's own body tissues inside the

abdominal cavity as a filter. A plastic tube called a dialysis catheter is surgically

placed through the abdominal wall into the abdominal cavity. A special fluid is then

flushed into the abdominal cavity and washed around the intestines.

7. Solute load- of infant feedings is the sum of dietary nitrogen, sodium, potassium,

chloride and phosphorus present.

8. Nephrotic syndrome- characterized by edema and the loss of protein from the

plasma into the urine due to increased glomerular permeability.

9. hemodialysis- kidney dialysis

What are the main functions of the kidneys?

The kidneys filter nitrogenous wastes, filter fluid and electrolytes, synthesize

erythropoietin, are the second hydroxylation of vitamin D, and are in secondary control of

blood pressure

What is the difference between hemodialysis and peritoneal dialysis?

Hemodialysis uses a man-made membrane to filter wastes and remove extra fluid from the

blood. Peritoneal dialysis uses the lining of the abdominal cavity and a solution to remove

wastes and extra fluid from the body.

What are laboratory tests that might be useful in assessing the status of a patient with renal

disease? Why is each important?

1. Blood Pressure: Important to note if patient is hypertensive

2. Microalbuminuria and Proteinuria: high levels in blood indicate deteriorating

kidney function

3. BUN, creatinine, albumin: can indicate unacceptable levels of substances in blood

leading to kidney failure.

Physiology review

Physiology Function

Nephrons Regulates concentration of water

and soluble substances like sodium

salts by filtering the blood,

reabsorbing what is needed and

excreting excess as urine.

Glomerulus basic filtration unit of the kidney.

The rate at which blood is filtered

through all of the glomeruli, and the

measure of the overall renal

function is the glomerular filtration

rate

Bowman’s capsule a capsule-shaped structure

surrounding the glomerulus of each

nephron in the kidneys that extracts

wastes, excess salts, and water from

the blood

Collecting Tubules connect the nephrons to the ureter.

It participates in electrolyte and

fluid balance through reabsorption

and excretion, processes regulated

by the hormones aldosterone and

vasopressin

Renal Pelvis top part of the ureter into which the

kidney tubules drain

Antidiuretic Hormone retain water in the body and to

constrict blood vessels.

Renin cause an increase in blood pressure,

leading to restoration of perfusion

pressure in the kidneys.

18. Nutrition 4100 – Neoplastic ADIME note

Heading

A(3 pts)

S21 YO Female

Pt’s mother states that Ms. Mitchell’s mouth hurts so badly that she can hardly talk. She has had only puréed foods, vegetable juices, and a little water over the last 3 days.

Pt states that family has her on “anti-cancer diet” and states “does not know what to believe about this stuff”

Pt is complaining that fruits and vegetables are burning her mouth when she consumes them. Pt mother said that her daughter is on a meat free and dairy free diet that was suggested by another family member.

OHt:5’6”

Wt:108 lbs

IBW: 130

IBW%: 83%

BMI: 17.4

TEE: 2,400 kcal

24 Hour Recall

45kcal intake

Physical Assessment

Throat: Dry, bright red mucous membranes with white exudate ; abnormal lymph nodes noted

Temp 102.5°F

BP 95/70 mmHg

HR 90 bpm

RR 22 bpm

Dx:Immunosuppression, candidiasis fungal infection, and dehydration, R/O pneumonia

Lab Values

RBC: 3.1x 103/mm3

HGB: 9x 104/mm3

MCV: 65 fL

MCH: 22 pg

MCHC: 21%

Medications: Tylox 250mg every 6 hours

DDx:

____points

A(Each PES

statement is worth 4 points)

Inadequate oral intake (NI-2.1) related to decreased ability to consume sufficient energy due to prolonged candidiasis fungal infection as evidenced by dry, bright red mucus membranes in the throat, pt. complaints of mouth hurting so badly she can barely talk and 24 hour kcal intake. Patient BMI is 17.4and TEE currently is 2,400 kcal.

Dx:

____points

Dx:

____points Unsupported beliefs about food related topics (NB-1.2) related to desire for a cure for cancer through the use of alternative therapy as evidenced by pt. Avoiding all meat and dairy, following an “anti-cancer” diet and doesn’t know what to believe about “this diet stuff.”

Chewing difficulty (NC-1.2) related to conditions associated with Candidiasis as evidenced by patient stating that they are having a difficult time eating and can hardly talk. Patient complains that fruits and vegetables are burning their mouth.

I (M/E)I:

____points

M/E:

____points

PInterven-tion:

6.5 pts

M/E;

2.5 pts)

Nutrition Prescription:

Recommend 2000 kcal modified pureed diet with plenty of fluid and supplement with parenteral nutrition as needed with day and night feedings. Gradually increase oral kcal intake as tolerated.

Increase fluid intake through IV

Continue IVF D5 ½ NS with 20 mEq KCL @ 50cc/hr

Education:

Client and parents should have comprehensive nutrition education in relation to chronic illness diet concerns

Counseling:

Implement cognitive behavioral theory

Implement motivational interviewing

Implement goal setting for increasing kcal intake

Provide social support and stress management

Monitor kcal intake and ability to consume kcal

Monitor weight changes

Monitor tolerance of certain foods such as fruits and vegetables

a.

19. Nutrition 4100- Cystic Firosis Handout

20. Nutrition 4100 – annotated bibliography

Annotated Bibliography NUTR 4100September 20th 2016

Marvel J, Yu T-C, Wood R, Small M, Higgins VS, Make BJ. Health status of patients with chronic obstructive pulmonary disease by symptom level. Chronic Obstr Pulm Dis (Miami). 2016; 3(3): 643-652. doi: http://dx.doi.org/10.15326/jcopdf.3.3.2015.0177Chronic obstructive pulmonary disease (COPD) is obstructed airflow from the lungs. The airflow decreases in space due to a thickened wall, increased mucus, and alteration in the fluid lining. The article chosen describes the symptoms of COPD in great detail. They researched a variety of different individuals with the disease to evaluate the patient's health status. According to the article COPD has a negative effect on patients daily activities and sleep patterns. This horrific disease cannot fully be treated, however, treatments are available to help improve quality of life.

This article seems to be a very reliable and accredited resource to use for our project. Studies were conducted by the Global Initiative for Chronic Obstructive Lung Disease (GOLD). Only patients with complete data were included in the analysis. Out of 1,766 patients only 638 were recorded.

This article was recently published by The Journal of the COPD Foundation It is up to date and there's a lot of information that will be helpful for our project. It is very informative and provides supported evidence. Studies in this article prove that COPD is an increasing problem in today’s society, however, monitoring and providing treatments may improve health status in patients.

Kim, S. J., Lee, J., Park, Y. S., Lee, C.-H., Yoon, H. I., Lee, S.-M., … Yoo, C.-G. (2016). Age-related annual decline of lung function in patients with COPD. International Journal of Chronic Obstructive Pulmonary Disease, 11, 51–60. http://doi.org/10.2147/COPD.S95028

The forced expiratory volume in patients who suffer from Chronic Obstructive Pulmonary Disease (COPD) was tested in a study recorded by the authors of this particular article. The study was designed to confirm whether or not aging has an effect on the forced expiratory volume in one second (FEV1) in patients with COPD. A test group of 518 participants with the ages ranging from 42-90 years old was assembled and divided into four separate quartiles. The hypothesis of this experiment was that FEV1.

decline would be accelerated in older patients rather than younger participants, which the results confirmed.

This study is a great resource in our disease presentation due to the value and accuracy of the data collected during the trials. The results are unbiased, and present a clear conclusion that those who suffer from COPD will indeed require a more intense forced expiratory rate that will increase with age. The study also goes as far as to bring in the opposition and introduces studies that have shown different results, it will be interesting for our project to debate the controversy of the declining FEV1 rate in older

patients versus younger patients, as well as smokers versus nonsmokers who also suffer from COPD.

This article/study was published in the International Journal of COPD and provides not only valuable information relating to our project but also interesting insight to previous studies. The methods used in the trials exhibit non-biased data collected, and the results agree with the hypothesis of the article.

Bhatia, R., & Fromer, L. (2011). Diagnosing and treating COPD: Understanding the challenges and finding solutions. International Journal of General Medicine IJGM, 729.https://dx.doi.org/10.2147/IJGM.S21387

Chronic Obstructive Pulmonary Disease (COPD) is a preventable and treatable disease, typically characterized by the limitation of airflow that is not fully reversible. The particular article chosen not only describes the disease itself but also the underlying issues and consequences of misdiagnosing of COPD, as well as how COPD should be addressed in primary care. According to the article, lack of knowledge and awareness regarding COPD are major factors in the misdiagnosis of COPD. While treatments for the disease are available, the study done by the authors of 284 physicians showed that only 15% of the test group thought that symptoms improved with treatment.

The article chosen was published in the International Journal of Medicine. With the article being accredited and full of useful information for our project it is an excellent resource. Also, all data collected reiterates the issues of misdiagnosis of COPD.

With the article being published in the International Journal of General Medicine, and presenting valuable information relating to our project it is a good resource. The article conducted studies that are unbiased and supported. While the article does state the causes, and treatment options of COPD, it also brings an interesting look at not only the disease but what the primary health care system may be able to improve in, as well as patient barriers as to why misdiagnosis is extremely common.

Salameh, P., K., & Waked, M. (2012). Could symptoms and risk factors diagnose COPD? Development of a Diagnosis Score for COPD. Clinical Epidemiology CLEP, 247. doi:https://dx.doi.org/10.2147/CLEP.S34985

The objective of this article was to develop a scale for diagnosing COPD, without the use of spirometry. In order to collect the data a cross-sectional epidemiological study was conducted, a regression was used to select for risk factors of COPD. The scale used in order to diagnose COPD consisted of 12 items.

This article was published by PubMed Central (PMC) a journal at the U.S. National Institutes of Health’s National Library of Medicine.This article is a respectable resource with accredited information. The diagnosis of COPD without the use of spirometry will

be beneficial for future clinical studies. This scale developed has the ability to differentiate between COPD and non-COPD patients with respiratory problems.

Easy to understand research was collected in and displayed in this article. We will disclose the research findings to the class during our presentation. The article provides multiple risk factors for COPD that the class as a whole should be aware of. These include home heating with diesel, cooking on wood, previous or current cigarette smoking, and other water-pipe smoking.

https://www.researchgate.net/profile/David_Vines/publication/23458168_Medication_adherence_in_patients_treated_for_COPD/links/54fdb0590cf20700c5ec0b00.pdf

When it comes to slowing down the progression of Chronic Obstructive Pulmonary Disease (COPD) the proper use of medication is extremely important. It is said that “on average only 40%-60% of patients with COPD adhere to the prescribed regimen and only 1-10 patients with a metered dose inhaler perform all essential steps correctly” (Cite). The results of not adhering to the medications has a negative impact on a patient's health. Medications can be underused, overused, and improperly used. The article discusses both the benefits and consequences of adhering to medication. It also describes the types and combinations of medications.

The article was published by The International Journal of COPD. The article is reliable and provides a lot of information that will be useful for our project. There are statistics from the World Health Organization along with many other statistics from multiple studies that were performed to discuss medication use.

We will use this article for our project to discuss the types of medications that are typically prescribed for Chronic Obstructive Pulmonary Disease. This is a reliable source that we feel is appropriate to share with the class. It is not only informative but also very interesting.

21. Nutrition 4100 – Medication Handout

22.

23. Nutrition 4100 – Cystic Fibrosis ADIME note

HeadingPulmonary Case Study

A(3 pts)

S10 y/o Hispanic male with Cystic Fibrosis, diagnosed at age 4. Referred by medical staff in ER resulting from upper respiratory tract infection, expected stay is 14 days. Pt family states “at least he is getting enough calories.” Pt. complains of “having a lot of cramps lately”, and “bad diarrhea in the afternoon at school.” Pt. also says he only urinates often if he consumes a lot of fluids. Pt. diet restricts fats due to parents overseeing diet, they are not sure what to feed the pt. but state they are “grateful

he is getting enough calories.” Pt. had sister who died shortly after birth, who also had CF.24 hour recall: 922 kcalPt. also reports “very foul smelling” typically 3 BM ad. Says he will “also have a huge (BM) if I eat chips and cheese at night instead of pretzels.”

OPrescribed Diet: Regular as toleratedDiagnosis: Cystic FibrosisHt: 131.0 cmWt. 22.75 kgBMI: 13.3IBW: 90 lbsTSF: 4.5mmArm Circumference: 16.7TEE: 1865 kcal/day(BEE x AF(1.7))Estimated protein requirements: 44.2 g/day

Lab values:Serum Albumin: 2.3 g/dLSerum Magnesium: 1.4 mEq/LHbA1C= 7.1%Transferrin: 190 mg/dLPrealbumin: 8mg/dLUrinalysis: Glucose (negative) Protein (negative) Others within normal limitsCoefficient of Fat Absorption, 0.85; FEV1:75%Physical assessment:Pt. shows symptoms of clubbing of fingers and toes, extremely thin and pale, oral tissues intact, flatus passed in room (very foul smelling), appropriate skin turgor, with an active activity level.

Medications:At Home Medications: Pancrease, 4 caps with meals; 1 cap with snacks; Bronchodilators with respiratory treatments. Timing of Pancrease = 6:00AM, 11:30AM (by school nurse), 3:30PM, 6:30PM.

In the Hospital Medications (physician orders): Pancrease, 4 caps with meals; 1 cap with snacks; Bronchodilators with respiratory treatments. Tobramycin administered via IV. Tylenol PRN po.

D AUndernutrition (NC-4.1) related to food- and nutrition-related knowledge deficit concerning amount of energy and amount and type of dietary protein as evidenced by BMI of 13.5, low albumin levels, restriction of energy dense foods from diet food recall, and

Dx:____pointsDx:____pointsDx:____points

(Each PES statement is

worth 4 points)

patient family stating “at least he is eating enough.”

Impaired Nutrient Utilization (NC-2.1) related to compromised exocrine function of the pancreas, as evidenced by CFA of 0.85 with use of pancreatic enzymes and associated with a diagnosis of cystic fibrosis.

Growth rate below expected (NC-3.5) related to decreased ability to absorb sufficient energy as evidenced by small muscle mass of TSF of 4.5mm, low BMI of 13.3, and clubbing of finger and toes at admission.

I (M/E)I:____pointsM/E:____points

PInterven-tion:

6.5 ptsM/E;

2.5 pts)

Recommend high calorie/ increase energy intake dietKcal: 1850 Carbohydrate: 45% Protein: 25% Fat: 35% Vitamin A: 10,000 IU/d Vitamin D: 400 IU/d Vitamin E: 200 IU/d

Nutrition relationship to cystic fibrosis (E-1.4) to patient/parentsRecommend increased fat intake (E-1.5)

Self-Monitoring (C-2.3)Cognitive Behavioral Theory (C-1.1)Monitor caloric intake. If needed, progress to nocturnal tube feeding to further increase caloric intake.Monitor growth chart progression, A1C, CFA and FEV1, prealbumin and albumin.Monitor food and nutrition knowledge/skillMonitor attempt of dietary changes/ tolerance of dietEvaluate patient/patient parents understanding of recommended diet education

Signature- 1pt

Writing StyleOverall impression of the note. Writing style, neatness

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