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NR_305 Week 4 Assignment, Patient Teaching Plan Worksheet (Eating Disorders) Patient Teaching Plan NOTE: Please do NOT remove any of the text on this form. Do NOT use any other form but this one. Fill it in and submit in its entirety to aid in its grading. Your Name: Date: Purpose: The purpose of this Patient Teaching Project is to develop a patient teaching plan and create a visual teaching tool aimed at promoting health and preventing disease for a specified patient population. Direct...

NR305 Week 4 Assignment, Visual Teaching Tool Presentation (Eating Disorders Week 4 assignment Reading: Weber, J.R. & Kelley, J.H. (2018). Health assessment in nursing (6th ed.). Philadelphia, PA: Wolters Kluwer. • Chapter 6: Assessing Mental Status Including Risk for Substance Abuse Week 4 Visual Teaching Tool There are 3 options for creating your Visual Teaching Tool. Be sure to choose a format that makes sense for your selected topic, population, and setting. For example, if will be t...

NR305 Week 4 Assignment, Patient Teaching Plan Worksheet (Stress and Time Management) Patient Teaching Plan NOTE: Please do NOT remove any of the text on this form. Do NOT use any other form but this one. Fill it in and submit in its entirety to aid in its grading. Your Name: Date: Purpose: The purpose of this Patient Teaching Project is to develop a patient teaching plan and create a visual teaching tool aimed at promoting health and preventing disease for a specified patient population....

NR_305 Week 4 Assignment, Visual Teaching Tool Presentation (Stress and Time Management) NOTE: Please do NOT remove any of the text on this form. Do NOT use any other form but this one. Fill it in and submit in its entirety to aid in its grading. Your Name: Date: Purpose: The purpose of this Patient Teaching Project is to develop a patient teaching plan and create a visual teaching tool aimed at promoting health and preventing disease for a specified patient population. Directions: • ...

NR305 Week 3 Discussion, Exploring Popular Diet Trends Week 3 Discussion Post: Exploring Popular Diet Trends: Question 1. Briefly describe the diet you have selected to consider. I chose the paleo diet due to a personal interest in this diet. The diet consists of lean meats, fish rich in omega-3 fatty acids, such as salmon, mackerel, catfish, fruits, vegetables, nuts, and seeds. And oils such as olive oil, and walnut oil. The aim of the diet is based on the notion that our bodies have no...

NR 305 Week 1 Discussion Healthy People Initiative (graded) The topic this week asks you to apply what you have learned to the following case study. As the school nurse working in a college health clinic, you see many opportunities to promote health. Maria is a 40-year-old Hispanic who is in her second year of nursing school. She complains of a 14-pound weight gain since starting school and is afraid of what this will do to both her appearance and health if the trend continues. After conduc...

NR 228 Exam 2 Study Guide Chapter 5 to 11 Exam 2 Study Guide Exam 2 covers Chapters 5,10 and 11. This study guide is meant to highlight important information in the chapters; it is NOT meant to be the only thing you study. I recommend reading the chapters, looking at LearnSmart modules, reviewing your notes and making sure you can answer the questions on this guide. Chapter 5: Strategic Planning and Decision-Making What is planning and what are the steps to strategic planning? 1) Establi...

NR 228 Exam 2 Review ***Review all Textbook Chapters, worksheets and notes ***Concepts and topics to review not all inclusive 1. All Vitamins 2. Omega 3 fatty acids 3. B-complex vitamins a. FUNCTION: metabolism, energy, NERVE FUNCTIONING b. FOODS: meats, milk, enriched grains, whole grains, legumes, green leafy vegetables c. Vitamin B12 i. Water soluble d. Riboflavin (B2) i. Water soluble ii. DEFICIENCY: cracking at corners of mouth and smooth swollen tongue e. Thiamine (B1) i. W...

NR 228 Exam 1 Practice Quiz (40 MCQ) 1. Which principle of health diet suggest selecting a wide range of foods as represented by the USDA’s MyPlate food plan? a) Variety b) Moderation c) Adequacy d) Energy density 2. A group of strategies used to increase the level of health of individuals, families, groups and communities is known as: a) Wellness b) health promotion c) tertiary prevention d) nutritional assessment 3. Food descriptions on labels assist us in better under...

NR 228 Exam 1 Nutrition ROKS Chapter 1: Living a Healthy Lifestyle Key concepts to review: 1. What are health and wellness? • Health: the absence of disease or illness, merges and balances 6 physical and psychological dimension of health, physical, intellectual, emotional, social, spiritual and environmental. ● Wellness: lifestyle (pattern of behaviors) that enhances level of health. ● Pasteurization and sanitation have reduced risk of foodborne and environmental hazards. ● Re...